How much does the steamer master in the hotel next door need to know to be competent?

I don't know much about this, but I looked it up online to see if it would help you. The kitchen is the core of the whole restaurant, and kitchen management is a continuous and meticulous work. The kitchen manager must have good management experience and proficiency.

Cooking skills. According to the market to develop a complete set of kitchen management model and measures.

Traditional food culture combined with modern scientific management experience, from nutrition knowledge, market consumption demand, food quality, product speed, raw material cost control.

Equal angles. Follow-up management is adopted to make the whole kitchen run in an orderly environment.

Pioneering and innovating, self-improvement. Modern catering has gone through a long process, and the traditional catering culture has developed into modern super-carrier catering groups and chain catering.

Company. With the progress of the times, the rapid development of science and technology and the continuous improvement of living standards. Looking at today's catering, it can be reflected in scale, style, software and hardware.

Novelty, strangeness, uniqueness and perfect combination.

Therefore, the quality of the entire chef team and kitchen manager is very high, and there are very strict professional ethics and codes of conduct. Only excellent service quality,

Standardized products, high-quality dishes and efficient work quality can manage the whole kitchen well.

Kitchen cost control:

The kitchen is the core of the catering industry and an important place for production, which directly determines the rise and fall, life and death of the hotel. It takes years of accumulation and huge investment to establish a corporate image and build a famous brand enterprise. There must be detailed management regulations and excellent management team to achieve unified standards, norms and processes, improve work efficiency, reduce costs, ensure the standard and quality of dishes, improve service speed, and process kitchen raw materials to produce finished dishes.

Establish processing flow standards:

Establishing standards is to quantify the production quality, product cost and production specifications, so as to test and guide the whole process of production, eliminate all productive errors at any time, ensure the high-quality image of food quality, make it have a standard inspection basis for supervision, and achieve the effectiveness of control and management.

(1) processing standard, which specifies the quantity, quality standard and expansion degree of raw materials. Formulated "raw material net standard", "knife standard" and "dry goods rising standard".

(2) Preparation standards, that is, according to the nutritional ingredients needed by people, the variety and quantity standards of cooking materials are formulated to prepare raw materials.

(3) Cooking standard, which specifies the proportion of semi-finished products and condiments for heating dishes, so as to achieve complete color, fragrance, taste and shape of dishes.

(4) For standard dishes, formulate unified standards, unified production procedures, unified equipment specifications and plate-loading forms, and indicate the quality requirements, number of diners, cost, interest rate and selling price.

Make a control plan:

In order to ensure the effectiveness of control, in addition to straightening out the standards of scheme formulation and field management, effective and feasible control methods must be formulated.

First, the kitchen attendance system

1. Employees in the kitchen administration department must check their attendance when going to and from work. It is forbidden to check attendance on behalf of others or customers.

2. After putting on work clothes, report to the team leader or chef or call the roll.

According to the needs of kitchen work, chefs who work overtime should stay, and chefs who don't work overtime should leave the workplace after work.

4. When going to work, stick to your post, don't leave your post, don't string posts, don't do things unrelated to work, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, don't take relatives and friends to play and chat in public places in the hotel, and don't hum songs and minor tunes.

5. If the employee needs to ask for leave due to illness, he should go through the formalities for asking for leave for the chef one day in advance and show the valid certificate issued by the hospital. Those who fail to provide relevant procedures or whose procedures are not in conformity with the regulations shall be treated as absenteeism or leaving early. Leave should be in writing.

6. If you need to ask for personal leave, you must go through it one day in advance, and it will take effect only after being approved by the chef. Those who are not approved shall not be absent or absent without reason. Telephone leave is invalid.

7, according to the needs of the work, need to work for a long time, with the consent of the leadership, can be treated as overtime or compensatory time off.

8. Marriage leave, maternity leave and funeral leave shall comply with the relevant provisions of the hotel staff manual.

9. This system applies to all employees of the kitchen administration department.

Second, the kitchen dress code

1. Wear work clothes and hats when going to work, and wear work number plates or work permits at designated locations. Clothing should be clean and tidy, and you can't wear bare back, bare chest, casual clothes or strange clothes during work hours.

2. Wear work shoes during office hours, and don't wear slippers, water shoes and sandals.

3. Work clothes should be kept clean and tidy, and buttons cannot be replaced by other ornaments.

4. Work clothes can only be worn in the work area or related places, and are not allowed to enter places outside the work area. Tooling is prohibited from entering the lobby.

5, must be in accordance with the provisions, waist tie operation, shall not be delayed.

6, in violation of the above provisions, according to the hotel management regulations.

Third, the kitchen hygiene management system

1. Waste water used for cooking and processing food in the kitchen must be removed in time.

2. The ceiling, walls, doors and windows on the ground should be solid and beautiful. All holes, holes, seams and gaps should be filled with honey and kept clean and tidy to prevent cockroaches and rats from hiding or going in and out.

3. Clean the smoke exhaust equipment regularly.

4. Pay special attention to cleaning the countertops, the inside of cabinets and the corners of the kitchen to prevent the corrosion of residual food.

5. Food should be processed on the workbench, raw and cooked separately. Knives, vegetable pieces and rags must be kept clean and hygienic.

6. Food should be kept fresh, clean and hygienic, sealed and packaged in plastic bags after cleaning, or stored in covered containers in cold storage area or frozen area respectively. Ensure that food is not exposed to normal temperature for a long time.

7. All perishable foods should be stored in refrigerated containers below 0℃, and cooked food should be stored separately from raw food to prevent cross-talk between foods. Refrigeration room should be equipped with deodorant. 8. Condiments should be packed in proper containers and covered immediately after use. All utensils and plates should not touch the ground or dirt. 9. A dirt bucket with a sealed cover and a decanter shall be provided. It is best to dump the swill at night.

10 employees should wear clean work clothes and hats, and do not have long hair or nails. When working, avoid touching or polluting finished food and containers with your hands, and try to use tools such as clips and spoons.

1 1 When working in the kitchen, don't smoke, cough, vomit or sneeze in the work area, and avoid eating.

12 kitchen staff should wash their hands thoroughly before and after work and keep their hands clean.

13 how many times should the kitchen be cleaned a day, at least twice? The utensils should be treated centrally, and the pesticides should be placed separately from the detergents, and the special person should be appointed to manage them.

14 Don't lie down or stay in the kitchen, and don't hang clothes, put shoes or leave things lying around.

15 when there is an infectious disease, you should treat it at home or in the hospital and stop all kitchen work.

Management and acceptance system of food raw materials

1. According to the production process standard of the hotel kitchen, the principle of first-in first-out cooking materials is implemented, and raw materials are used reasonably to avoid the process in no particular order, and raw materials are put into storage first and then put on hold.

2. Designate a special person to keep high-grade raw materials and use them in strict accordance with the quantity. Other raw materials are also used in large quantities to make the best use of them.

3. Without permission, you are not allowed to make the dishes provided by this hotel without permission, so as to prevent any waste of raw materials.

4. Don't use moldy and smelly cooking materials. First-in, first-out raw materials, check at any time.

5. Don't provide spoiled dishes and food to the guests.

6. Don't take, eat or cook all the food in the kitchen. The disposal of deteriorated raw materials requires approval.

7. Strictly implement the processes of raw material entry, raw material cooking, food supply, etc., to ensure the normal operation of the hotel food operation process, so as not to go to the kitchen without a single order.

8, acceptance personnel must put the interests of the enterprise first, adhere to the principle of fair acceptance, without favoritism.

9. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures.

10 inspectors must know whether the raw materials to be obtained are consistent with the quality requirements specified in the purchase order, and refuse to accept raw materials that are inconsistent with the requirements specified in the purchase order.

1 1 Inspectors must know how to deal with the accepted items and how to deal with them when problems are found. If the raw materials accepted have quality problems,

Acceptance personnel should bear the main responsibility.

12 after acceptance, the acceptance personnel shall fill in the acceptance report and save or hand it over to the relevant personnel of relevant departments.

The above 13 system applies to all employees in the kitchen department. Those who violate the above provisions shall be dealt with according to the hotel punishment system.

Five, the kitchen daily work inspection system

1, implement a grading inspection system for all kitchen work, and conduct irregular, irregular and irregular spot checks for all kitchens; Chef, chef, team leader, kitchen staff.

2, check the contents including store rules, store discipline, kitchen attendance, dress, job responsibilities, equipment use and maintenance, food storage, food quality, food delivery system and speed,

The implementation of rules and regulations such as saving and comprehensive utilization of raw materials, safe production and normal production and operation.

3. The contents of the inspection can be carried out separately or simultaneously.

Health examination: once a day, including food hygiene, daily hygiene and planned hygiene;

Discipline inspection: once a month, including kitchen discipline, attendance assessment, store rules and regulations;

Equipment safety inspection: once a month, including equipment use and maintenance safety work;

Production inspection: once a week, including warehousing, responsible production system, quality and speed.

Daily case examination: twice a day, including workflow before and after meals, personal and other hygiene.

4. The inspectors should deal with the bad phenomena found in the inspection according to the situation, and have the right to urge the parties to correct immediately or within the prescribed time limit.

5, belongs to the scope of personal responsibility or responsibility within the scope of error, shall be investigated for personal responsibility; For the mistakes of departments and teams, the responsibility of responsible personnel should be investigated and corresponding economic punishment measures should be taken at the same time.

6. Those who repeatedly make similar mistakes or ask for improvement within a time limit and fail to do so shall be severely punished until they are expelled.

7, the inspector should be serious and responsible, equally, impartially. The personnel participating in each inspection shall make a written record of the inspection time, contents and results, and the inspection results shall be linked with the interests of departments and individuals in a timely manner.

Six, the kitchen duty shift system

1, according to the needs of the work, the team leader has the right to arrange the personnel of each position in this group to be on duty.

2, the successor must arrive at work in advance, to ensure that the succession on time.

3, the successor must be handed over to the successor in detail, and fill in the shift log, before leaving.

4, succession personnel must carefully check the log, confirm and implement the contents of the succession.

5, the personnel on duty should consciously complete the replacement work, working hours shall not leave the post without authorization, shall not do things unrelated to the work.

6. The personnel on duty and succession shall ensure the normal production of dishes during duty and succession.

7, on duty, succession personnel should properly handle and save the rest of the food and raw materials, do a good job of cleaning and hygiene.

8, on duty, succession personnel to write a good shift log, not graffiti on it, turn off the energy switch in time, lock the doors and windows turnkey.

9. The chef has no time to check the handover record on duty.

Seven, the kitchen meeting system

1. According to the needs, it is necessary to plan various meetings in the kitchen: (1) Health work meeting: once a week, the main contents are food hygiene, daily hygiene and planned hygiene;

(2) Production work meeting: once a week, the main contents include warehousing, responsibilities, product quality and dish innovation;

(3) Kitchen discipline: once a week, mainly including attendance, assessment and kitchen discipline;

(4) Equipment meeting: once a month, with the main content of equipment use and maintenance.

(5) Daily meeting: The main contents include summarizing and evaluating the kitchen situation of the previous day and handling the emergencies of that day.

(6) Safety meeting: once every half month, mainly for the safety of the kitchen.

(7) Coordination meeting: once a week, mainly for mutual exchange and communication.

2. Except for regular meetings and special meetings, all kinds of meetings should be notified at least one day in advance, telling the meeting time, place, participants and contents.

3, the participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, the meeting host should do a good job in the meeting process.

All the people attending the meeting should attend on time. Those who can't attend the meeting on time due to special circumstances should ask the chef for leave in advance. The meeting must start on time, and participants are not allowed to leave the meeting at will.

5. During the non-discussion period of the meeting, participants are not allowed to discuss, argue or grab white. If you need to speak, wait for the right time.

6. All speeches at the meeting should be concise and direct, saving time.

7、 ? Participants should concentrate on the meeting and not deal with matters unrelated to the meeting.

8. Matters that can't be solved at the meeting at the moment should be handled separately, and the special person should be responsible. Don't waste time and entangle in the discussion.

9, the meeting did not form a decision-making plan or failed to pass the proposal, should consciously keep, don't speak after the meeting, the matters decided by the meeting, cooking jobs must be consciously implemented, the results should be actively reported.

Eight, the kitchen fire safety system

The main factors causing the kitchen fire are: a large amount of flammable grease accumulation, gas stove not being turned off in time, gas leakage, electrical equipment not being cut off in time, power overload, and no one on duty when refining.

1, found that the electrical equipment connector is not firm or invalid, it should be repaired immediately, and it can only be used after repair;

2, can't overload the use of electrical equipment.

3, all kinds of electrical equipment when not in use or cut off the power supply after use.

4. Flammable materials should be stored away from heat sources.

5. Wash the residual oil every day.

7, someone to participate in oil refining, baking food can't catch fire.

8. Boilers or fryers cannot be used beyond capacity or temperature.

9. Clean the furnace cover every day and the filter screen of the range hood at least once a week.

10, turn off the energy switch after work.

1 1. The fire prevention measures in the kitchen are complete and effective.

12, all personnel master the initial control method and alarm method for handling accidents.

Nine, kitchen equipment and utensils management system

1. All kitchen equipment, facilities and appliances should be operated in a civilized manner, and operated and managed in accordance with specifications and standards.

2. Everyone shall observe the maintenance measures for all kitchen equipment.

3. All personal articles in the kitchen should be properly kept, used and maintained by myself.

4, * * electrical appliances in the kitchen, after use back to the designated location, shall not be replaced without authorization, at the same time, strengthen the maintenance and normal use.

5. All special tools in the kitchen, such as carving, flower nozzles and other tools, shall be kept by special personnel, recorded when borrowed, and checked when counted.

6. Kitchen utensils should be replaced with old ones, and relevant procedures should be handled.

7. All kitchen utensils and tableware (including spare parts) are not allowed to be taken out without permission.

8. All kitchen utensils and tableware should be handled carefully to avoid man-made damage.

9. The users of kitchen utensils have the responsibility to carry out maintenance. If the equipment and tools are damaged or lost due to non-compliance with operating procedures and kitchen discipline, compensation shall be paid according to the price.

10 for regular inspection and maintenance. After the equipment is damaged, it must be inspected by maintenance personnel. Fix it if you can. If it cannot be repaired and needs to be replaced, it should be reported to the general manager for approval.

Ten, the kitchen reward and punishment system

According to the regulations of the restaurant and the specific situation of the kitchen, the employees who meet the reward and punishment conditions in each position in the kitchen are given internal rewards and punishments:

(1) Those who meet one of the following conditions shall be rewarded:

1. Those who have participated in cooking competitions held in the world, countries and provinces with excellent results.

2. Winners who have published personal cooking monographs and published works and papers in authoritative cooking magazines.

3, loyal to their duties, not in Man Qin all the year round, outstanding work performance, praised by the guests many times.

4. Put forward reasonable suggestions on kitchen production and management, which will bring great benefits after being adopted.

5. Eliminate major accidents in the kitchen production in time.

6. Those who have been praised by customers many times.

7, health work has always been excellent, recognized by everyone.

8, saving materials, comprehensive utilization of outstanding achievements.

(two), one of the following circumstances, shall be punished:

1, violating kitchen discipline and not listening to dissuasion.

2, do not obey the distribution, affecting kitchen producers.

Careless work leads customers to complain about the work in the kitchen or the quality of dishes.

4. Those who resort to deceit or gossip, create contradictions and affect the working relationship between colleagues.

5, not according to the operating rules of production, damage to kitchen equipment and utensils.

6, not according to the operating rules of production, causing major accidents.

7. Beat others.

9, do not clean up the raw materials on time, resulting in deterioration.

(three) the implementation of the above rewards and punishments, should be based on facts, according to the specific situation. Chefs put forward specific reward and punishment methods and scope, and those who have made outstanding contributions or made serious mistakes shall be reported to the restaurant manager for handling according to the employee code and other regulations.

Eleven, kitchen staff assessment management system

(A), the evaluation principle

1, assessment is a routine work, once a quarter, the executive chef should cooperate with the personnel department to do a good job of employee assessment, so as to make it procedural and institutionalized.

2. Have a full understanding of the performance of the assessed employees, make careful preparations before the assessment, collect performance records since the last assessment, ensure the accuracy of the assessment results, and verbally persuade the assessed employees.

3. Work hard and seek truth from facts to ensure the fairness and objectivity of the evaluation work.

4. In the process of assessment, the assessed and the assessed should exchange opinions face to face, choose a quiet environment free from external interference, and let the two sides talk frankly to improve the assessment effect.

5. On the basis of objective and fair evaluation, according to the performance and achievements of each employee, the evaluation results are combined with the reasonable use and remuneration of employees, so as to mobilize the enthusiasm of employees and improve work efficiency.

(2), the content of the assessment

1, mass. Including whether employees have the above intentions, whether they are loyal to their jobs and whether they are trustworthy; It also includes employee organization, discipline, professional ethics, personal hygiene and gfd.

2. ability. According to the different types of jobs, positions, management ability and business ability of employees, the classification assessment is carried out.

3. Attitude. Mainly refers to the professionalism and work attitude of employees, including discipline, attendance, work initiative and enthusiasm.

4. performance. This paper mainly investigates the contribution of employees to the restaurant and the quantity and quality of tasks completed.

(3), assessment methods

1, personal summary method: candidates sign their comprehensive performance in the form of written summary.

2. Team evaluation method: the evaluation method is prepared by colleagues in the team and evaluated back to back.

3. Business operation assessment: The chef or chef conducts the actual operation assessment, including comprehensive business operation assessment and post business operation assessment.

Twelve, kitchen staff adjustment and promotion management system

1. According to work needs, the company can transfer or promote employees.

2. All employees have opportunities for promotion. Promotion is mainly based on employees' own work performance, business proficiency and whether the position is vacant. The first three months after promotion is a probation period; After the probation period expires, if the performance meets the functional requirements, the position will be formally hired.

3. If the employee is incompetent or negligent after promotion, the company can make a decision of demotion or dismissal according to the seriousness of the case.

4. Because of the need of work, the transfer of employees is decided by the chef and personnel, and employees must obey, but they should obtain the consent of the chef in advance.

Thirteen, kitchen discipline

1, the kitchen staff must punch in and prepare enough time to change their uniforms so as to go to work on time.

2. Employees are prohibited from punching in for others, and attendance is strict.

3, obey the superior leadership, seriously complete the task as required.

4, the kitchen staff should stick to their posts during working hours, shall not leave without authorization; Don't sit on the chopping board and workbench.

In order to ensure a clean and good working environment and improve work efficiency, smoking, talking loudly and chatting are not allowed in the non-smoking area during working hours.

6. Wear clean, generous and decent work clothes during working hours. Aprons, work hats, and male employees are not allowed to have long hair.

7. Wear the work number plate or work permit at the designated position when going to work.

8. It is forbidden to eat or take food or articles in the kitchen. It is not allowed to give the food in the kitchen to others without authorization, and it is not allowed to throw it away on the pretext of food deterioration. Man-made waste is strictly prohibited Food must be registered after deterioration.

9. The kitchen is an important place for production. Non-working personnel are strictly prohibited from entering without the consent of the chef. The regional team leader is responsible for implementation.

10, kitchen staff are not allowed to accept gifts from suppliers.

1 1, consciously develop hygiene habits, and keep jobs and hygiene contracting areas clean and tidy.

12, strictly implement the provisions of the kitchen management system.

Fourteen Scoring standard of kitchen punishment

1, 5 points will be deducted for being late and leaving early, and those exceeding 5 minutes will be treated as one day of absenteeism.

2. Work clothes and working caps are untidy, and the position of work number plate is incorrect, 5 points will be deducted each time.

3. Those who do not obey the arrangement of the leader will be deducted 15- 18 points.

4. The sanitary common area of each position in the kitchen is untidy. If it is pointed out that it is still unclean, the team leader will be deducted 5 points, and the responsible person will be deducted 10.

5. After work, each post should store the remaining dishes and raw materials. If the food deteriorates or tastes bad due to improper storage, compensation shall be made according to the price, with a penalty of 13.

6. Double compensation for stealing food from the kitchen will be fined 12 points.

7. Have a correct working attitude. If the serving speed and quality do not meet the requirements of 15- 18 due to one's own emotions, causing serious complaints from the guests, pay the bill and impose 20 points.

8. If the chef's sense of responsibility is not strong, causing the soup pot to boil, the vegetables to stew, the vegetables in the steamer to steam, the vegetables to steam, and the rice to cook, and the raw materials to be stored improperly increase the cost of the kitchen, the responsible person will compensate for the losses and be fined 20-25 points.

9, careless work, causing guests to complain about the quality of kitchen dishes, punishment 5- 18 points.

10. Those who cheat or gossip, create cover-ups, pull gangs and influence colleagues will be fined 15 points.

1 1. If the kitchen equipment and utensils are damaged due to failure to produce according to the operating procedures, compensation shall be made according to the price, and a fine of 5- 10 will be imposed.

12. Chefs who process and sell expired and deteriorated food and cause food poisoning to guests shall bear civil liability and be fined 20 points.

13. Those who hit others will be fined 20 points. 14. Those who violate all kitchen rules and regulations and management systems will be punished by 5-25 points depending on the seriousness of the case.

15, if the cumulative penalty reaches more than 5 points and is dissatisfied with 10, it is a warning; If the score reaches 10, it will be fined 10 yuan; Those who exceed 10 will be dismissed.

Kitchen work flow chart

1. Settings menu

1. The faculty and staff of the whole school should submit the menu to the Executive Secretary before the deadline according to the rotation schedule. Please refer to the quotation sheet of fruits and vegetables before design, and pay attention to whether the same dishes are repeated.

Two, the executive secretary in conjunction with the relevant personnel to carry out menu cost accounting.

buy

1. Buy rice from 25th to 27th every month.

2. Other staple foods, fruits and vegetables shall be arranged every Friday for the items and quantities required by the vegetable merchants for the next week.

3. Seasoning and edible oil shall be ordered from vegetable merchants from time to time as appropriate.

3. Acceptance

1. The faculty and staff of the whole school arrive at the school at 07: 30 am from Monday to Friday, and check the vegetables according to the rotation schedule.

2. Go to the kitchen to check the cooking situation between classes.

4. Cleaning and disposal

After the chef arrives at school at 08: 00 every day, he cleans vegetables in the sink outside the kitchen.

cook

1. Cooking matters are in the charge of four excellent chefs and mothers.

Second, the deadline for serving 1 1: 55.

6. Distribute to each class

First take the elevator to the dining car to the second and third floors.

Second, after class, the small volunteers of each class push the dining car of their class back to the classroom.

7. Cooking and eating

Teachers in each class will guide children in cooking, dining etiquette, tooth cleaning after meals and oral cleaning activities with fluoride mouthwash every week.

8. Take the leftovers, plates and tableware back.

1. The small volunteers in each class will push the dining car (tableware, vegetable residue bucket) back to the elevators on each floor after eating.

Second, the dining car on each floor will be sent back to the first floor for cleaning by the elevator.

9. Wash the dishes

First, the children in each class should clean the dishes first after eating.

Second, after the dishes are concentrated in the kitchen, they will be cleaned by the dishwasher.

3. Put the Petri dish into the incubator.

10. Clean up the kitchen.

First, clean cooking tools and utensils.

Second, scrub the floor.

1 1. Bundle

A, by the principal, director or lunch secretary after inspection to complete the cleaning work.

Second, change clothes and go home.