How to manage kitchen tableware in four-star hotels?

You can refer to the following two practices. I accidentally read it in China Eating Online Catering Database, and I feel it should be helpful to you.

1. Tableware management

Account priority

Check and register all kitchen utensils at a fixed time every month. Generally, at the end of each month, the financial department will supervise the inventory by special personnel, and the kitchen staff will cooperate. If there are new tableware, the finance department will check the stub and find out how many differences there are by the end of the month.

2. interlocking

Mutual supervision

After food is produced from the kitchen, it will pass through the delivery room first. In the delivery room, if the waiter who runs the food finds that the food is damaged, he will return the original food to the kitchen to change the tableware. The damaged tableware will be registered by the designated person (usually the head waiter in the kitchen room that day), and its damage will be returned to the kitchen. If the waiter in the delivery room is too busy to find it and passes it to the front hall, and the waiter in the delivery room finds it before the food is served, the same treatment can be done. As soon as the food is served, the damaged things are returned to the front desk (specifically, this waiter).

After the guests finish eating, the waiter will send the dishes to the cleaning group. When the cleaning team finds broken tableware in the cleaning process, they will first pick it out and put it aside, but only thoroughly clean it. After the meal, the restaurant will send a supervisor to register and clearly record the number of unwashed dishes. This part of the damage belongs to the waiter As long as the dishes that have been washed in the sink are found to be damaged, they should be returned to the cleaning group.

The tableware cleaned by the cleaning group enters the disinfection room. After dinner every day, the kitchen safety inspection team will check the washed tableware. If it is damaged, it will be sent back to the cleaning group.

This system, in which the head and tail are mutually restricted and closely linked, has a very obvious effect. In the hotels now managed, the breakage rate of dishes and bowls is basically controlled within two thousandths.