Does the hotel kitchen need inventory?

When necessary, according to the financial requirements, make an inventory of raw materials every month, and truthfully log in the inventory table and submit it to financial accounting. The specific operation shall be carried out by the foreman of this class on the last day of each month.

All menus are delivered by voucher. The restaurant staff provides the guests with a bottom couplet for ordering food, and the kitchen anvil staff uses this bottom couplet to prepare dishes and cook on the stove. After cooking in the kitchen, leave the second couplet. At the end of the daily supply, the night shift staff will count the total number of copies, summarize and register them, and then submit them to the financial night examiner for verification, and then both parties will sign them, and the Chinese chef will retrieve the registration book.

Standard system of hotel kitchen management

Every month, together with the purchasing department, one person from each side (except the chef and the purchasing manager) conducts market research to understand the market situation, and both parties sign it. Then the chef and the purchasing manager negotiate with the supplier according to the person's price to determine the purchasing price of the month, and the three people sign it and report it to the finance department for storage.

Cooking hygiene system:

First, pay attention to the fresh documents, and the deteriorated documents will not be steamed, boiled or baked.

Second, cooked food should be fully heated, cooked and thoroughly burned, and should not be cooked outside.

Three, every meal, overnight, recycled cooked food back to the pot to burn through the supply.

Fourth, don't put cooked food in unsterilized containers, and don't wipe the basin with a rag.

5. After work, cover the seasoning container and clean the kitchen.