What rules and regulations are needed to manage the catering kitchen?

Using scientific methods to manage the quality of kitchen catering determines the reputation and benefit of the hotel in a certain sense. Kitchen is the core of catering and its management is an important part of catering management. The management level and quality of kitchen products directly affect the characteristics, management and benefits of catering. Today's catering market is extremely competitive. Whether catering enterprises can gain a foothold in the competition, expand their operations and form their own style, the manager of the kitchen-the chef (or executive chef) shoulders the heavy responsibility and is duty-bound. First, a reasonable and clear job division is the premise to ensure kitchen production. The kitchen should make posts according to the production situation and the layout of facilities and equipment, and then make clear provisions according to the functions and requirements of each post, and form words so that every employee knows his responsibilities, what work to complete and who he is responsible for. Second, after the system is improved and the supervision system is established, it should be gradually improved according to the operating conditions, and the more sensitive terms such as rewards and punishments for employees should be clear and clear. In order to avoid the system becoming a mere formality, we should strengthen supervision. We can set up supervision managers to assist chefs in implementing and implementing various systems (the ratio of administrators to employees should refer to 1: 12), to correct most common management problems in kitchens with arrangements and no implementation, to ensure that daily work is carried out strictly according to regulations, and to rearrange and strictly implement kitchen work. The rules and regulations of the kitchen are the guide for employees to work. After formulating post responsibilities, rules and regulations and supervision methods, there are rules to follow when further strengthening personnel management. Third, people-oriented management, reasonable post division and perfect system can make it play a good role. Modern kitchens should change the traditional concept of focusing on skills rather than their own cultural literacy. You know, the skill level can only represent the past, and it is difficult for experienced craftsmen who lack theory to make achievements. Moreover, in the smoky kitchen, if the quality of personnel is not good, it is very easy to breed right and wrong. Admittedly, the kitchen can't ignore its skill base when recruiting employees, but it should improve its requirements in culture and education. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the operator's concept, can dishes be produced in the breakthrough, form a style, and communicate and coordinate more easily in daily life. Fourth, cost management In addition to quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, we can use and sell leftovers to make banquet dishes through a certain process, such as making handmade dishes and arranging working meals. For some leftovers that cannot be treated in time, you can contact some canteens, restaurants, feed processing plants, etc. Used for take-away processing, such as fish head, meat head, black oil, etc. , to reduce costs. In addition, the chef should make a set of balance sheet, make financial analysis and calculation, regularly compare the large fixed raw material expenditure with the turnover, and control the raw material cost. Indirect expenses mainly refer to fuel, water, electricity, washing, maintenance, goods consumption and office expenses. , which belongs to the management category of chefs. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel accounts for 1.6%- 1.9% of vegetable gold business, and hydropower accounts for 1.2%- 1.5% of vegetable gold business. If the expenditure report exceeds the planned target, it is necessary to find out the reasons and make rectification. With regard to kitchen equipment, the chef must master basic maintenance knowledge, formulate standardized use and cleaning methods, and then put the responsibility to the post leader. In terms of maintenance, the general plumber is not familiar with the professionalism of kitchen facilities and equipment. Therefore, it is suggested that hotels should train or equip professional engineers to cope with sudden failures and reduce maintenance costs. Improving the utilization rate of kitchen equipment is equal to improving the efficiency of the hotel. Fifth, the department coordinates the current kitchen. In addition to ensuring the supply of products, we should also coordinate with relevant departments and get cooperation and support from all sides to ensure the smooth operation of the kitchen and gain a good reputation, especially the front office, public relations sales department and engineering department. In addition, the chef, as the main manager of the food and beverage department, should be familiar with all aspects of the work in the front office, often consult the service personnel and guests' feedback on the dishes, organize regular communication between the kitchen and the front office personnel, and promote understanding and cooperation between the kitchens. Finally, as a chef, we should also communicate with employees frequently to understand their ideological fluctuations and help them establish good interpersonal relationships. The concept of kitchen management across the century should be: diligence, innovation and pursuit of the best service; To be a successful chef, you must have rich work experience, personnel management experience, public relations skills, marketing knowledge, financial knowledge and extraordinary creativity. Only in this way can the management of the kitchen be orderly and the business of the hotel be prosperous.