How to manage the kitchen

Hotel kitchen management method Kitchen management is an important part of modern catering industry management. Kitchen management is not only important in changing guests' catering requirements, but also important in obtaining the best profit and the long-term development of catering industry. Before talking about kitchen management, let me state the atmosphere that kitchen staff and even the whole catering department and hotel will admire and admire. First, advocating friendship means that employees get along well and love each other. Friendship is based on "benevolence", and only "benevolence" can be friendly with people. Require employees to be strict with themselves and be lenient with others. Second, promote thrift. The so-called thrift means thrift. Diligence is the precious wealth of an enterprise, and it is also the way for an enterprise to develop its business by practicing economy and opposing waste. Third, advocate respect for fashion. The so-called respect means that although there are jobs and jobs within the enterprise, every member of the enterprise should be able to respect each other, not despise others, look at their advantages, learn more from others, and respect their personality, knowledge, technology, labor and even living habits. Fourth, promote intimate relationships. Intimacy means that all employees, including managers and employees, employees and employees, employees and customers, are in harmony with each other. V. Advocating Unity Fashion The so-called unity means that all employees have a clear division of labor and cooperate with each other, which is unity under the same goal. This unity is the fundamental guarantee for enterprises to achieve their own goals, and it is also the driving force for enterprise development. Unity can make employees work together as one. 6. Advocate the wind of mutual assistance. The so-called mutual assistance means that employees care, love and help each other both at work and in life. To sum up, I believe that employees working in such a good atmosphere and then managing them will inevitably establish a good corporate image, so that they can participate in market competition without any time, thus opening up markets and products. Expand influence and credibility, and formulate this series of management plans. Kitchen production process control plan The kitchen production process includes three procedures: processing, batching and cooking. The three programs will be divided into different teams or positions, and there are many links during the period. In order to make each link closely linked and the division of labor clear, it is necessary to control the kitchen production process. Kitchen production control is to inspect and guide the production quality, product cost and production specifications of the three processes, and eliminate all productive errors at any time. Ensure that the expected cost standard is reached, eliminate all productive waste, ensure that employees operate according to production specifications, and form the best production orders and processes. The plan is as follows: 1. Standardize and standardize recipes and menus. 2. Standardize the product production standards of three processes, including processing specifications, batching specifications, cooking specifications and processing specifications, which mainly stipulate the dosage requirements, molding specifications and quality standards of raw materials processing. Rationing specifications refer to the variety and quantity of specific dishes. Cooking norms are the proportion of sauces, the size of containers, and the form of plates for heating dishes. Each of the above specifications will be made in written form and posted in the workplace at any time, so that every employee involved in production can understand his own work standards. (or make cards such as preparation method cards, make program cards ...) 3. Implement program control according to the production process. The producer of each working procedure strictly inspects and controls the food quality of the previous working procedure, puts forward unqualified products in time, and helps the delayed working procedure to correct. So as to monitor the whole product in every process of production. 4, according to the kitchen production division of labor, formulate responsibility control method. Each post is responsible for one aspect of the work, and the post responsibility should reflect the production responsibility. First of all, every employee must be responsible for the quality of his own production. Secondly, the head of each department must check and control the production quality of this department, be responsible for the production problems of this department, ensure the quality of dishes, and be responsible for the quality of dishes and the whole kitchen production. "Kitchen Operating System" 1: The kitchen must formulate a set of strict and feasible operating procedures 1: strictly control the quality of dishes (1). The main course is ordered by people, starting with the processing of semi-finished products. (2) Give each chef a job number to strengthen the chef's sense of urgency. (3) Give each dish a taste, ingredients and quantity, and let each chef do it according to taste, ingredients and quantity. (4) Serve food quickly, and the chef should make preparations for burning, cutting and steaming, so as to prepare for the normal operation of dinner. 2.7 Dishes without (1) are not allowed to serve if there is a gap. (2) Tableware without specified requirements is not allowed to be served. (3) The dishes are not allowed to be placed neatly. (4) The dishes are not allowed to be served as required. (including guests' requirements and their own requirements) (5) Dishes are not allowed to be served unless they are clean. (6) Too much and too little are not allowed. (7) There are foreign bodies in the dish, and the peculiar smell is not allowed. 3. Bring forth the old and bring forth the new (1) Introduce new dishes regularly, and give full play to the creativity of each chef 1. Record for three times 1: Those who steal food from restaurants will be fined 50 points for the first time, 0/00 points for the second time and 0/00 points for the second time and the third time. 2. Those who fight and make trouble will be fined 100 for the first time, and will leave their jobs automatically for the second time. If they are very serious, they will be fired immediately. 3. Casual work, often violating the system, contradicting superiors and leaving automatically. Two: Eight Provisions 1: 20 points will be deducted for disrespect to superiors and disobedience to leaders. 2. Smoking is strictly prohibited in the kitchen, and offenders will be deducted 20 points. It is forbidden to do things unrelated to work in the kitchen, such as reading, reporting and playing video games. Offenders will be fined 20 points. Kitchen staff are forbidden to eat restaurant food, and offenders will be fined 30 points. 5: The personnel on duty who leave without leave during working hours will be fined 20 points. 6. If someone or department affects the speed of serving food in the kitchen and the food quality causes guests to complain, they will be fined 30 points. 7. Kitchen staff with untidy personal hygiene will be fined 15 points (such as long hair and nails and untidy work clothes). 8. Those who don't go to work without approval will be fined 20 points in addition to the regulations of the restaurant. Three: Twelve notes 1: those who arrive late for work and leave early will be fined 10. 2. Those who don't abide by the rules and regulations of the restaurant will be fined 10. 3: Joking during working hours will be fined 10. 4. Those who leave their posts without permission during working hours will be fined 10. 5: The kitchen staff who use the restaurant guest bathroom will be fined 10. 6: If you don't wear work clothes, work caps or work number plates, 5 points will be deducted. 7: Those who make personal calls during office hours will be fined 5 points. 8: Those who work on duty will be fined 10. 9: Those who fail to clean the post hygiene of each department every day will be fined 10. Responsibilities of each position in the kitchen 1: Chef 1 Be fully responsible for the organization of kitchen production, read the receipt directly after going to work every day, master and analyze the number of reception tables and people the day before, ensure the demand for raw materials, and issue the receipt on the same day. Check the work of each department, carry out tasks, and correct problems in time when found. 3 before the formal meal, urge all departments to make preparations to ensure the quality and cost control of dishes and the needs of meals. Keep in touch with the front office, purchasing, warehousing, finance and administration departments to ensure the normal operation of the kitchen. Check the product quality of each department after a formal meal to improve work efficiency and ensure the normal work of the front office. Check the consumption and storage of raw materials in various departments after meals, and check the cleanliness of stoves and kitchens to ensure the preparation of the next meal. 7. Have a regular meeting in the kitchen the day before going to work, listen to the work report of each department for one day, and do a good job in the work report of that day. 2: Cooking stoves 1 Responsible for the daily preparation and overall technical management of cooking stoves, and a good helper for chefs. We need comprehensive skills to master the cooking of all kinds of dishes, and the navy should change dishes, take the masters with two, three, four and five furnaces, and strictly control the quantity and quality of dishes. Take the lead in observing the restaurant system and kitchen records and set an example. III: Dyeing Head 1 Responsible for the daily preparation of dyeing board line, reasonably arrange the work of subsequent dyeing board personnel, and be the chef's helper. 2 Require comprehensive technology, be familiar with the quality of various raw materials, and master the cost and gross profit of dishes. Control costs, rationally use all kinds of raw materials, reduce waste and make the best use of everything. Four: cold dishes 1 Responsible for the daily preparations of the cold dishes department, master various methods of marinating, barbecue and cold dishes, and ensure the quality and variety of cold dishes in this department. Familiar with the advantages and disadvantages of raw materials purchased by this department. Control department costs, rationally use all kinds of raw materials and reduce waste. Five: Dim Sum 1 Be responsible for the daily preparations of this department, master all dim sum practices of this department, and ensure the quality and pattern changes. Be familiar with the quality of products purchased by this department, control the cost, improve the gross profit margin, make the best use of everything and put an end to waste. Six: Guru 1 Responsible for the daily preparation of this department, mastering the temperature and juice preparation of all steamed vegetables, and ensuring the quality of steamed vegetables. Be familiar with the quality of purchased products, control costs and eliminate waste. Seven: Shuitai 1 Master the slaughtering and processing of various animals, and can identify the fat, thin, old and moist of various animals and the life and death of seafood. 2. Assist the dipping line to do some rough machining and cut and match the staff meal. Eight: Hetai 1, do a good job of matching the burner with the painted plate, and be familiar with the trays and placement of various dishes. Do a good job in the order of various dishes when eating, be sure to be clear-headed and don't mess up. Assist the exhibition leader to do all the hygiene and staff meals, and do a good job in the hygiene of the department. The above is for reference only! In fact, there are differences between different kinds of kitchen management! Wish you success!