How to talk about kitchen management in hotel catering management

As the primary material basis for human survival and an important condition for social progress, the development level of catering not only reflects the ability of a country or region to develop and utilize natural resources, but also marks the level of material civilization and spiritual civilization of a country and a nation. Such as: what to eat? How to eat? These catering problems, which are closely related to human life and extremely common, always appear in different historical processes at the same time. In order to maintain survival and social development, human beings always try to solve it repeatedly, constantly giving new contents and forms to catering, thus creating famous chefs and famous shops from generation to generation in history, creating countless delicious dishes, and appearing batch after batch of gourmets and culinary masters.

In our modern catering management, kitchen management is one of the important parts of the whole catering management. The specific content of kitchen management is invisible to guests, but the quality of chefs can only be judged by the dishes produced in the kitchen. Imagine that if the management of the kitchen in catering management is chaotic, then whether good dishes can be introduced will directly affect the reputation of the whole restaurant. So the management of the kitchen is not just as simple as finding a chef. Modern kitchen management is becoming more and more important to personnel management, personnel quality management and cost control management.

In the kitchen management of modern hotels, personnel management is a complicated process, except for personnel recruitment, power division and supervision mechanism. In the future, we should also pay attention to the professional ethics and quality requirements of personnel, the business assessment of personnel and the people-oriented management of personnel. A chef should have not only superb technical quality, but also good cultural quality, noble professional ethics and personal accomplishment. Without moral restraint, he will lose his code of conduct, will not be active and will not make a difference. Cultivating noble professional ethics is the only way for every chef to succeed. First of all, he should love his job, work carefully, study hard, be cautious in personality cultivation, be open-minded and eager to learn, be humble and diligent in dealing with others, always put the health and requirements of consumers first, and serve warmly. In the business assessment of personnel, a strict assessment system is adopted and implemented. Last elimination system? Conduct business and quality assessment on chefs every month, and eliminate the last three with the lowest score. In this way, one is to maintain the vitality of the enterprise, and the other is to improve the competitive environment, reward good employees, and punish or dismiss poor employees. Only in this way can our enterprises survive in the market economy environment. Management innovation is the need of management, but also to promote the continuous improvement of chef skills and increase the charm of enterprises. Chefs organize the backbone, regularly research and develop new dishes once a month, and reward chefs who innovate brand dishes. Regularly send chefs to other hotels to learn and communicate, introduce new dishes and new cuisines, and enrich their own varieties. The management activities of any enterprise, department or unit are people-oriented activities, and the overall quality of employees is the guarantee of hotel competitiveness, which also leads to? The vitality of talent hotels in the new century? This is the competition standard and trend of hotel industry in 2 1 century. In personnel management, we should pay attention to scientific and reasonable assessment methods for managers, strengthen moral education for employees, and further enhance their sense of ownership. Only in this way can our personnel management reach a new level.

The profit of catering enterprises comes from purchasing and effective cost control in all aspects, so the quality of cost control will lead to the competitiveness of hotels, so poor cost control will directly affect the benefits of hotels. Therefore, the establishment of an effective cost control system will be a powerful guarantee for enterprise profits. The management of purchasing department is an important source of cost control. It is necessary to establish a strict procurement system, strictly control the acceptance, and make strict records on the quality, price and quantity of goods in this department, so that procurement and acceptance can be mutually restricted and supervised. In addition, kitchen chefs should make the best use of everything, resolutely oppose the waste of raw materials, and process raw materials in line with the principle of fine materials and fine materials. After the kitchen to strengthen storage management, fill in the refrigerator inventory every day and send it to the chef. Warehouse inventory once every two months, so as not to overstock and waste. Fill in the purchase acceptance inventory report and the quantity of inventory list every day. The spoiled raw materials must be approved by the chef before they can be disposed of, and the loss report should be filled in. Based on the above points, we can effectively control the cost and improve the profit of the hotel.

The modern catering industry is constantly changing. Only by continuous thinking and exploration can our catering management be continuously improved and improved. I hope all my colleagues can become kitchen management experts of our modern catering managers, find their own track and build famous brands.