What skills do hot pot restaurant chefs need to know?

First, the division of posts is reasonable and clear.

Reasonable division of labor is the premise to ensure the production of hot pot kitchen. Hot pot kitchen should be fixed 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 position, and form words so that every employee knows his responsibilities, what he does and who he is responsible for, which is clear and correct.

Second, the improvement and supervision of the system.

After the establishment of the system, 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 this system becoming a mere formality, we should strengthen supervision. We can set up a supervision manager to assist the hot pot chef to implement and implement various systems (the ratio of administrators to employees should refer to 1: 12), correct most common management problems in the hot pot kitchen, ensure that the daily work is strictly managed according to regulations, and make the hot pot kitchen work rearranged and strictly implemented. The rules and regulations of hot pot kitchen are the guide for employees to work. After formulating job responsibilities, rules and regulations and supervision methods, there are rules to follow when further strengthening personnel management.

Third, people-oriented management

Reasonable post division, sound management system and high-quality Chongqing dog meat hot pot practice can make it work well. Modern hot pot 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 employees who lack theory to make achievements; And if the quality of personnel is not good, it is very easy to breed right and wrong. We really can't ignore the skill base when recruiting employees in hot pot kitchen, but I think we still need to improve our requirements in cultural 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 work.

Fourth, cost management.

In addition to quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, you can use and sell the chain of Xianglaolao braised pot shops to make leftovers into banquet dishes through certain processes, such as making handmade dishes and arranging working meals. For some leftovers that cannot be disposed of in time, you can contact some buyers for take-away treatment (swill, etc.). ) to reduce costs.

In addition, the hot pot chef also needs to make a set of balance sheets, make financial analysis and calculation, regularly compare the large fixed raw material expenditure with the turnover, and control the raw material cost (such as the cost control method of 10,000 yuan). The cost of leaving the room mainly refers to fuel, water, electricity, washing, maintenance, consumption of goods and office expenses, which are all under the management of the hot pot master. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel oil accounts for 1.6%- 1.9% of vegetable gold business, and hydropower accounts for 1.2%- 1.5% of vegetable gold business. If the recruitment report of Wuxi Hotpot exceeds the planned target, find out the reasons and make rectification. With regard to the equipment of hot pot restaurants, the chefs of hot pot restaurants must master the basic knowledge of maintaining the management of hot pot restaurants, work out the use standards and cleaning methods, and then put the responsibility to the post leaders. In terms of maintenance, the general plumber is not familiar with the professionalism of the facilities and equipment in the hot pot kitchen. It is suggested that the restaurant hot pot restaurant should be equipped with professional engineers to deal with sudden failures and reduce maintenance costs. Improving the utilization rate of hot pot kitchen equipment is equivalent to improving the efficiency of the restaurant.

Verb (abbreviation for verb) departmental coordination

Today's hot pot restaurants should not only ensure the personnel management and supply of hot pot restaurants, but also have a good relationship with the knowledge of hot pot restaurants in relevant departments. In order to get the cooperation and support from all sides, so as to ensure the smooth operation of the hot pot kitchen and gain a good reputation, especially in the front office. In addition, as the main manager of the restaurant, the hot pot chef should be familiar with all aspects of the work in the front office, often consult the feedback of Sichuan-style hot pot practitioners and guests on the dishes, and regularly organize the chef to communicate with the waiters in the front office to promote the understanding and cooperation in the management of hot pot restaurants.

Finally, as a manager, you should always communicate with employees to understand their ideological fluctuations and help them establish good interpersonal relationships.

The knowledge supply management of hot pot restaurant is mainly the management of hot pot raw materials and soup brine, and the value of raw materials is an important part of the production cost of hot pot. Raw material management includes procurement, acceptance, storage and distribution of raw materials.

1, procurement business management:

Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed:

A) the variety is right, that is, the odd hot pot must be determined according to the needs of customers and the needs of hot pot production, so as to ensure the marketability of hot pot;

B) Excellent quality, that is, the quality of raw materials must be strictly controlled;

C) The price is reasonable, and the raw materials of hot pot are diversified and localized. The prices are different in different markets and different supply channels, and the prices are also different in different seasons and regions. Therefore, procurement personnel should immediately understand the market situation and reduce procurement costs, thus reducing the production costs of hot pot restaurants;

D) If Chongqing hot pot is dyed properly, we must adhere to the principle of diligent and quick sales, so as to make sure that it is sold regularly, sell well in many ways, sell well in batches and sell poorly.

E) Arrive in time, the variety of hot pot is random, and the daily production and sales are unpredictable. Therefore, in order to ensure the normal operation of management knowledge, raw materials should be purchased on demand and supplied in time.

2. Storage business management:

A) Ensure that the stored raw materials are sufficient and reasonable. Warehousing is one of the services for hot pot, and the raw materials should have enough varieties and quantities to ensure the continuity and stability of operation. The inventory of raw materials must be kept above the standard of being able to complete certain reception services, keep uninterrupted operation and be economical and reasonable;

B), control the storage. Hot pot should not store too many raw materials, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control the investment in warehousing and ensure a reasonable reserve quota;

C) Guide the procurement and sales of raw materials. In the process of storage, it is necessary to understand the consumption of raw materials in the later period, put forward purchasing opinions or suggestions in time according to the actual situation to supplement and update raw materials, and deal with the stranded raw materials in stock in time.

D) control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock.

E) Daily storage and maintenance. We should do a good job in the following five aspects: storing raw materials in different regions, numbering goods positions, implementing the food hygiene law, adhering to the isolation system, mastering the temperature and humidity, strengthening protection and maintenance, doing a good job in cleaning and hygiene, preventing microbial invasion and pests, establishing account cards, and taking regular inventory.

F), outbound management. The management of food raw materials out of the warehouse should do the following work conscientiously: First, insist on delivery out of the warehouse by ticket; Second, adhere to the principle of "first in first out", perishable "first in first out", near the shelf life "first in first out", damaged and deteriorated "not out".

Bad habits 1: untidy clothes

The clothes are covered with oily flowers, wrinkled, black and dirty ... this is the impression left by the hot pot master's tooling. Although some hotels provide free laundry for hot pot chefs, the problem of untidy tooling still exists seriously.

Bad habit 2: spitting.

Although we have repeatedly publicized "no spitting" for many years, it is difficult for hot pot chefs to get rid of the habit of spitting. If the guests know that the hotpot chef of this hotel is spitting in the hot pot kitchen full of pots and pans, raw materials, seasonings, hot and cold dishes, how long can this hotel last?

Bad habit 3: long hair.

Because a hair can cause guests not to pay the bill, which is common in the catering industry. This is not only because the hot pot chef wears a working hat, but also because his hair is too long. According to the relevant regulations of the hot pot kitchen, the hair of the hot pot chef can't be exposed after wearing the working hat. It seems that the "commandments" need to be tightened to be implemented.

Bad habit 4: waste raw materials

On the surface, many hotels are full of people and dishes, but after a month of careful accounting, it is found that they can't make much money, and sometimes they lose money, resulting in the phenomenon that "the food is prosperous and the money is not prosperous" and the surface is prosperous and the actual loss is caused. The reason for this phenomenon is often "waste of raw materials". "Saving is not good for me. Waste is the boss's anyway, and I don't feel bad." It is difficult for such a person who lacks at least professional quality to get along in the team of hot pot masters.

Bad habit 5: raw and cooked.

The separation of raw and cooked materials includes five aspects: 1, raw and cooked materials must be separated; 2. Raw and cooked vegetable blocks must be separated; 3, cut raw and cooked tools must be separated; 4. Raw and cooked tableware must be separated; 5, freezer reserves must be cooked separately. As long as one aspect is not done, the dishes will have a 25% chance of being contaminated, which is very terrible for food safety.