Three demonstration articles about the kitchen supervisor's work plan

In the field of organizational management, leadership effectiveness has always been a topic of great concern. On the other hand, more and more attention is paid to the loyalty to the boss, especially in China enterprises, which plays an important role. This article is a model essay on the kitchen supervisor's work plan compiled by me for your reference only.

The kitchen supervisor's work plan:

In the new year and new trend, in the work of 20__ _, our department will focus on the core goal of profit, and strive to create a brand strategy of "full of love, comfortable home" from the aspects of food production, service quality, cost control and marketing innovation, and create a new situation in hotel catering. The specific work is as follows:

First, take production as the "leader", increase the core competitiveness of catering, build the brand of "_ _ food, food _ _", and build a good reputation of _ _, food in _ _,

The products on the first floor are mainly "fast", and the varieties of colors are constantly changing. Some local snacks are introduced in time, mainly based on "stabilizing the first floor". In terms of products on the second and third floors, we will intensify innovation. First of all, keep the dishes popular with existing customers, constantly strive for perfection, and formulate the standard menu of standardized dishes in a timely manner. At the same time, through the marketing activities of food festivals and various festivals, new varieties of dishes are introduced. It is planned to hold a food festival in March-April 2000, with the goal of unique taste, affordable price and close to mass consumption. From June to September, it is planned to launch new cuisines to meet the innovative tastes of more customers. At the end of June 10, we tried our best to cater to the tastes of high-quality, nutritious and distinctive business banquets, mutual invitations from units and various high-end consumer customers. Strive for greater market competitiveness of dishes, constantly improve the innovation system of dishes, further improve the development and research, quality supervision and follow-up feedback of dishes, and open up a good social image of nutrition, reasonable diet and exquisite diet, so as to win more customers.

The second is to take training as the service means and grass-roots managers as the core, and strive to build an excellent team with excellent service level. To cope with the fierce competition in the catering market.

Service is the second core product of catering. 20__, we will carry out periodic cycle training around the theme of "full of love, comfortable home". Through training, assessment and retraining, we will constantly consolidate various service knowledge. Ten high-quality catering services are planned, that is, based on the service process, some more detailed personalized service contents are summarized to form ten easy-to-understand contents, and each floor is required according to the different actual conditions of this floor. The foreman and supervisor follow up the implementation, further refine and improve the overall service, and at the same time test the implementation effect through assessment. The service on the first floor is still based on the service policy of "fast", "accurate" and "skillful", while highlighting the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. On the second floor, we should focus on creating the atmosphere of the restaurant, adding tablecloths and mouthparts to make the color of the banquet hall more festive. You can consider making chair covers, highlighting the theme of Longfengtai banquet in the hall, and continuing to build a banquet brand from the details of restaurant layout. The box service on the third floor highlights individuality. Especially for regular customers, it is necessary to strengthen emotional communication with customers, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and establish a part-time marketing team of the catering department based on the third floor, and deploy outstanding employees and some management personnel on each floor to visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and make use of the opportunity of serving in restaurants to understand customers and formulate marketing.

Third, reduce expenses, save costs, and strive for maximum profit space.

Cost control is the focus of work this year. This year, the hotel stipulates that the gross profit margin of the kitchen is 57%, and the gross profit margin over the years has a certain gap from this figure. This year, the procurement of raw materials will be strictly controlled from the beginning, and special personnel will be arranged to be responsible for the acceptance and sign the bill, instead of the previous situation of separate acceptance of each kitchen, thus controlling the cost of raw materials. In addition, we will strengthen the management of the use of kitchen raw materials to prevent waste.

Constantly improve the department's energy management system and porcelain management system, control the export and use of low-quality consumables, set up property accounts on different floors, make full use of existing warehouses on each floor, put all kinds of articles in classification code, avoid the past disorderly stacking, prolong the service life of articles, and try our best to win more profits for the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.

In the new year and new goals, under the correct leadership of the hotel leaders, our department will mobilize the enthusiasm of all the staff in the department and go all out to create better results.

The kitchen supervisor's work plan:

How to manage hotel kitchen staff can be described as "different people have different opinions". According to the traditional management mode of China's chef industry, there are nothing more than three general modes: one is humanized management, which is managed and coordinated by chefs according to their own experience and judgment; The second is the management mode of human feelings plus system, which is mainly to make more efforts in system formulation and realize management innovation through perfect system innovation. Here are some key points.

First, the hotel kitchen staff management

In the management of people, money and things, people are the first. Emotional management should be used to stimulate the enthusiasm of employees, fully mobilize their enthusiasm, and achieve excellent fashion and spirit.

Second, establish a reward and punishment system.

The system can give employees a positive and enterprising spirit, make suggestions for enterprises, and at the same time, it can resist employees' bad work style and negative state, which is convenient for management.

Third, strengthen technical management.

In the work, we should try our best to make the best use of our talents and cultivate a group of skilled and responsible chefs.

Fourth, the responsibility of the chef.

Responsible for the organization, command and operation management of the hotel kitchen, attract customers to control costs by designing and producing distinctive products, and create the best economic benefits for the hotel.

Five, production and processing, food quality management

It is necessary to comprehensively strengthen work management to ensure the stable quality of dishes, the fast speed of side dishes and serving, and the reasonable collocation of nutrition, color, shape and plate. You must not have one dish and two flavors.

Six, the management of cost accounting

According to the direction of hotel management, it is the long-term trend of hotel's steady development to assess gross profit margin and give customers a win-win concept.

Seven, the management of raw materials

Strict acceptance, warehousing and distribution are carried out through the quality, quantity and price of raw material procurement, and three-dimensional management is implemented. Anything that harms the interests of customers is not allowed to happen.

Eight, the hotel kitchen safety work, health management

Strict and unified management is made from the aspects of personal safety, prevention of equipment damage, fire prevention and personal hygiene, hotel kitchen hygiene and food hygiene, so as to safeguard the safety and interests of consumption and hotels.

Nine, handle the coordination relationship before and after.

The coordination between the hotel kitchen and the front office service department is very important. Waiters should have a certain understanding of dishes, be able to let customers know about new dishes at any time, establish an overall concept, and create first-class benefits for the hotel.

Our employees should not only have the spirit of "sincerity, diligence, unity and innovation", but also have the spirit of "quality first and safety first". Health first, unity and cooperation first. "

Note: Some suggestions on management level.

The design of 1. management system should be practical, easy to operate and of practical significance.

2. We must strictly control the quality of employees and employ employees who meet the business requirements and professional quality, otherwise all management will be out of the question.

3. To update the management concept, we should advocate science and seek truth from facts.

4. The implementation of this system should be complete, not arbitrary.

5. Attach great importance to the system education of employees, so that they can understand the spirit of the system and the overall action guide.

6. Management focuses on dredging rather than blocking.

7. The quality of a chef is more important than experience. Experience is precious. In dealing with various events, we can often rely on experience to solve problems quickly, but sometimes it doesn't work. This is the question of quality. Chefs should be good at accepting scientific management concepts, combining with the specific situation of their own hotel kitchens, and taking the system as the criterion, so that employees in different situations can work normally under the framework of the system.

Kitchen Supervisor's Work Plan Fan Wensan:

A, the kitchen process control plan

1, the kitchen production process includes rough machining, cutting, cooking, pot filling and other processes. The four procedures will be divided into different team posts, which are closely related and have a clear division of labor in many links. So it is necessary to control the kitchen process.

2. Process control is to inspect and guide product quality, product cost and production specifications, so as to ensure that employees operate according to specifications and form the best production sequence and process.

3. Make recipes and documents in a standard and standardized way. For rough machining specifications, cutting specifications, cooking specifications and pot filling specifications, each of the above specifications will be written and posted in the workplace for comparison at any time, so that employees can clearly define their work standards.

Second, the kitchen quality management plan

1, in order to provide all kinds of high-quality products to customers in time and ensure that all customers' needs are met, the quality management of products has an unshirkable responsibility.

2. Each team shall work under the leadership of the head chef and the head chef, be responsible for their own cooking varieties, strictly control and ensure the product quality with unified standards.

3, each team must obey the leadership. Cook according to menus, recipes, specialties and reservations. Do a good job in opening files, do a good job in hygiene, prepare condiments and filter them to prevent impurities from entering and affecting product quality.

4. When processing raw materials, the principle of first-in, first-out, receiving and stocking must be careful. The refrigerator should be placed neatly, raw and cooked separately, to prevent food from deteriorating and stinking. If any spoiled food is found, it should be reported to the chef for treatment.

5. Insist on unqualified products, quantities and containers. Treat all products seriously, do not change the flavor characteristics at will, and master the products in strict order.

6, strict control of food hygiene, from the purchase, purchase, cooking to production are strictly controlled to prevent food pollution, in strict accordance with the production operation procedures, and disinfection of tools in accordance with the provisions. Count chefs, make famous products, follow up services and ensure product quality.

7. Adjust products at any time according to changes in market demand and customer requirements for products. Renovation in time to improve product quality.

Third, the kitchen cost and gross profit control plan

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2、

3. The gross profit margin should be controlled between 55% and 60% every month, and there should be no profiteering or loss. The expenses for promotion, special price, reception and discount shall be calculated separately. The quality of raw materials should be strictly supervised, and the personnel taking orders should have a high sense of responsibility. If you find that the goods are shoddy and fraudulent, you should report them in time. It is necessary to effectively monitor the main cost of the month. And handle daily affairs with a rigorous, responsible and fair attitude, coordinate the relationship between departments, and strictly implement the company's procedures.

Fourth, the kitchen food development planning

1、

2、

3. Catering businesses should be good at analyzing the needs and desires of different levels in time, so as to develop new dishes that meet the needs of all levels and meet the needs of customers. The kitchen keeps close contact with other departments to keep abreast of customers' needs and improve and develop dishes. Keep abreast of the psychology of local consumers. The positioning of food prices and the market capacity are planned. Based on this, a rationalization proposal handling system is established to effectively reward rationalization proposals.

Institutionalize, advocate and encourage innovative consciousness.

4, regular job and technical training for employees, assessment of each team. Reward and punish according to the actual responsibility of the work.

Five, the kitchen hygiene management plan

1, people take food as the sky, and food is clean-oriented. Health manager is an important part of managing catering enterprises.

2. The establishment is presided over by the main person in charge of the hotel, who is in charge of health work. To lead and manage the health work, and conduct irregular health inspection.

3, layers of health work responsibility system. According to the provisions of the responsibility system for inspection. If there is something wrong with the team during the inspection, the party concerned shall be directly investigated for responsibility, and the competent leader shall put forward suggestions for handling and rectification, which shall be implemented by the team.

4, environmental sanitation division of labor is responsible for, implement the principle of people.

(1), the floor, walls and ceiling should be clean and tidy, free of garbage, dirt, disorderly posting and scribbling.

(2) The main ingredients in the workshop are displayed in an orderly manner. Different tableware has a fixed placement position, so it will affect hygiene if seasoning utensils are not mixed together.

(3), garbage should be dumped in a special trash can, and ensure the smooth sewer.

5, food hygiene in strict accordance with the "Food Hygiene Law" requirements. Put an end to poisoning accidents. Adhere to the four segregation systems, namely raw and cooked, finished and semi-finished products, food and sundries, food and medicine.

6. Strengthen personal hygiene management

(1), front-line producers must hold health certificates. People suffering from infectious diseases can only report to work again with the health certificates of hospitals and health departments after treatment.

(2), producer must wear work clothes (three whites) to work. No snacks, no long hair

Or grow a beard, no ring and no nail polish.

Six, the kitchen job responsibilities

Clarify the job responsibilities, organizational relationship and skill requirements of the post. Let every employee in the post know his position, scope of work, job responsibilities and authority in the organization.

1, chef's work plan responsibilities

(1), according to the business objectives and guidelines issued by the catering department, make menus for large banquets and receptions, and make purchasing plans and work arrangements. Strictly control inventory and surplus grain. And carry out inspection and supervision. Ensure credibility and profitability.

(2) Develop food development. Test and application plan. Organize the formulation of standard formula and open documents, and check the product specifications of each process.

(3) Make plans for the replacement and purchase of kitchen equipment, tools and utensils, as well as business training plans for employees.

2. Organize the login plan

(1) Organize and guide kitchen work, supervise and inspect the work of chefs and supervisors, and be responsible for their assessment.

(2), according to the requirements of the hotel to develop kitchen work rules and regulations and subordinate job responsibilities. Arrangement and scheduling of personnel in each post.

(3), check the preparations for opening the file. The quantity and specifications of dishes, cooking taste, basin filling and basin decoration. Speed and temperature, food hygiene and safety, utilization of food raw materials, etc. Ensure that the dishes meet the requirements.

(4) Be responsible for the arrangement, coordination and communication between the front and rear kitchens and between guests. Check the safety and hygiene of the kitchen environment. As well as the personal hygiene of gfd and employees. Remind employees to abide by the employee code and be responsible for their actions.

3. Chef's job responsibilities

(1), accept the chef's work instructions and report the work. Formulate the post responsibilities of the supervisor, assess the supervisor, put forward post arrangements and suggestions according to the business level of employees, and arrange work shifts.

(2), participate in the production of recipes, Ming file, new product development and research. Plan kitchen work, and make daily purchasing plan according to menu and sales situation.

(3) Conduct on-site command, supervision and inspection of food supply to ensure that the quality, quantity and speed of products meet the requirements. Responsible for and participate in the cooking of various banquets.

(4) Supervise each team to do a good job in health, safety and employee instrument hygiene, remind subordinates to implement the Employee Code and be responsible for their own actions, and sign the relevant materials for applications such as leave.

4. Responsibilities of Planning Director

(1), under the leadership of the head chef, arrange shifts and rest reasonably. Formulate the job responsibilities of each position, assess the work of employees in this position and undertake the job responsibilities.

(2) Preparation and implementation of meal inspection. Master the menu and housing situation of the day, and clearly assign tasks to each position.

(3), command team health work. Train employees to improve energy-saving awareness and be responsible for equipment and food storage.

Seven, the kitchen fine regulations

1, health requirements:

(1) If the ground is wet or oily, deduct 10 yuan.

(2) The stove, stove rack, oil rack and oil depot are not clean and stacked irregularly, so 5 yuan will be deducted.

(3) If the lounge, locker room and warehouse are untidy, 5 yuan will be deducted.

(4) Be responsible for the sanitation of refrigerator and contract area, and deduct 5 yuan if it is untidy and unclean.

(5) Keep the cooking steel drum uncovered and untidy, and buckle the 5 yuan.

(6) The chef of the stove shall supervise and inspect the corresponding Dutch workers to ensure that the cooking table is clean and tidy, the seasoning is added in place, and the sterilized tableware in the Dutch table is dry. Supervise all preparations for listing. Unqualified master will be deducted 10 yuan.

(7) Wear long hair, dye hair, grow long nails, grow a beard, apply nail polish and wear a ring, and deduct 10 yuan.

(8) Do not wear required work clothes, dirty work clothes, and do not wear a mask buckle according to regulations 10 yuan.

(9) Disinfection water will not be replaced twice in each city, and the disinfection water will be deducted from 20 yuan in proportion. Those found by health inspection shall be responsible for all fines.

(10) If the cabinets and tableware are not cleaned, tidied or disinfected at night, it will be deducted 10 yuan.

2, quality requirements:

(1) Food raw materials deteriorated and were found on the stove, so 20 yuan was detained.

(2) If the food raw materials deteriorate and no food is found on the stove, causing complaints, if the amount is less than that of 50 yuan, 50 yuan will be reduced and 20 yuan will be reduced. More than 50 yuan, according to the multiple ratio of 50 yuan punishment.

(3) 50% and 50% of the original price shall be paid for the dishes that use stale, dead or deteriorated seafood.

(4) If there are too many dishes and too few dishes, it will be paid according to the original price.

(5) The dishes are not executed according to the standard, resulting in more or less quantity. If the guest complains, 5 yuan will be detained.

(6) Dishes are not carried out according to the standard, which leads to more or less quantity. If the guest complains, it will be deducted 10 yuan, and 5 yuan will be deducted if the cooker cannot be found.

(7) For guests with friends, relatives, etc. Whoever eats in a restaurant should be approved in principle, plus 20% (except for each person), but it must be approved by the chef in advance, otherwise 20 yuan will be deducted.

(8) When serving, it is wrong to clamp, not to label, not to surround the edge according to the regulations, not to fill the basin according to the regulations, and not to wipe the 5 yuan.

(9) If the iron plate and clay pot are not hot or not, the food will be burnt, and the stone buckle in the barrel 10 yuan.

(10) If foreign bodies such as hair, steel balls, cockroaches and flies in dishes cause complaints from guests, compensation shall be made according to the amount of losses caused, and 10% shall be paid if 50% of stoves with no direct cause can be found.

(1 1) The dishes are unclear, turbid, moth-eaten and sundries; The level table is not clean and the seafood is not properly processed; Deduct 10 yuan if no losses are caused, and compensate at the original price if losses are caused.

(12) If the goods cannot be returned due to unqualified quality acceptance, 10 yuan shall be deducted; if losses are caused, the corresponding price not less than 50% of the payment shall be deducted.

(13) Failing to prepare the dishes and seafood in the whole menu in time will be deducted 10 yuan. If the guest returns the food, the loss will be compensated according to the original price. If the menu of the order is made into an on-the-spot menu, deduct 10 yuan, and if the raw materials are lost, buy the whole order according to the raw material price.

(14) The knives and chopping boards of cooked food are not disinfected, and there is an odor in 20 yuan.

(15) Every city must issue an estimate sheet every day. If the materials are not prepared in time due to forgetting or personal reasons, the estimate will be deducted 10 yuan.

(16) blindly prepared too many materials, and the wasted part was compensated according to the original price.

(17) Waste water, electricity and coal when not working 10 yuan.

(18) Except that 20 yuan is the person who cooks or prepares materials, the master on duty is deducted 10 yuan. 3 work system discipline requirements

(1) Attendance at work, attendance at work, one day off if you don't sign in at a time.

(2) If you are late twice, you can take a day off. On the third day, you will be fined 50 yuan 1 time.

(3) Everyone has the opportunity to send text messages or ask for leave three times a month. Pay attention to whether you are late, and don't inform the other party in the form of a secret report, otherwise both parties will be detained 10 yuan.

(4) Without permission, organize an afternoon break or play cards and gamble in the store without authorization, and deduct 20 yuan. Anyone who plays mahjong in the shop will be removed.

(5) 5 yuan will be deducted during working hours; Non-cold dish room personnel enter the cold dish room 10 yuan.

(6) Washing feet, taking a bath and using the toilet in the store without permission 10 yuan.

(7) Eating outside the specified time (10: 00-10: 20) (16: 00-16: 20); Waste food; Use the guest's tableware and chopsticks; Deduct 10 yuan.

(8) Rest at noon should be in the kitchen lounge, and rest in the warehouse, linen or other places to buckle 5 yuan.

(9) The master on duty and Yamato are not allowed to leave the kitchen during lunch break, and it is against 5 yuan to stop non-kitchen personnel from entering and leaving.

(10) The master on duty and King Dahe must check the closure of water, electricity and coal in each city and make signature records. Unsigned 5 yuan. Those who fail to turn off water, electricity and coal 100 yuan, deduct all wages and deposit and bear criminal responsibility.

(1 1) During the business period, those who go to the front desk in a string of posts will be deducted 10 yuan.

(12) Anyone who fights with others in the hotel will be dismissed.

(13) Anyone who steals in a hotel will be fired.

Eight, kitchen staffing and salary plan

Kitchen reception indicators to ensure the completion of hotel business. According to the management service mode and technical essentials of personnel business, kitchen staff are equipped with the following salary scheme.

Two lines of Cantonese cuisine, two lines of Sichuan cuisine, and six lines of local cuisine.