What is the process of 4d kitchen management?

The process of 4d kitchen management:

1. Organize in place: Organize in place Definition: Judge the necessary and non-essential items and reduce the number of necessary items to the minimum, and reduce the unnecessary items to be cleared. Necessities are clearly marked with the minimum safe amount and placed neatly; they should be kept clean and in a reasonable and orderly manner.

2. Responsibilities are in place. Responsibilities are in place. The system of responsibilities for health, equipment, services, and safety is posted on the wall. 3d—Training in place

3. Definition of training in place: Continuously and repeatedly insisting on the previous 2D content and methods, taking various forms to train new and old employees, so that employees always keep 4D in mind, everyone will have this in their hearts The concept is there.

4. Execution in place: Definition of implementation in place: On the basis of adequate training, all staff interact and use a scientific supervision system to maintain 4D on-site standards for a long time. Coordinate together