How to develop a kitchen management system

The various management systems of the kitchen should mainly include the following aspects;

1. The working system of the kitchen

The working system of the kitchen is the responsibility of each employee Basic rules that kitchen staff must follow and enforce during production. Its main contents include: kitchen staff's working hours, work attitude, work discipline, appearance, sign-in and check-in, and regulations on employee meals.

2. Kitchen duty system

Kitchen duty personnel must abide by the duty system, such as: arriving at work on time; leaving work on time; filling in duty records carefully; when encountering problems that cannot be solved Problems should be reported to the manager on duty in a timely manner; various emergencies should be properly handled. The duty diary should be handed in for each shift, and the duty responsibilities, duty time, duty location, etc. should be clearly defined, and the duty responsibilities should be borne.

3. Kitchen hygiene system

Kitchen hygiene is the top priority in kitchen production. The hygiene system should be based on the "Food Hygiene Law" issued by the state and food hygiene and other relevant aspects. According to the regulations, the kitchen sanitation system is formulated according to the sanitation requirements stipulated by the local government and restaurants. The specific content of the health system should include the following aspects:

1. Health requirements.

2. Hygiene standards: daily hygiene standards, periodic hygiene standards, etc.

3. Hygiene content mainly includes: personal hygiene, food hygiene, environmental hygiene, equipment hygiene, etc.

IV. Locker Room Management System

The locker room is a place for employees to change their work clothes. The cabinets in the locker room are used to store clothes and tools. Therefore, the system requires employees to use the locker room to change their work clothes. Personal valuables and other items not owned by individuals are not allowed to be stored in the cabinets. Kitchen staff must also comply with other relevant regulations in the locker room.

5. Safety system

The kitchen safety system should include:

1. Food safety during the production and production process.

2. The safety of the equipment during use.

3. Personnel safety at work.

4. The kitchen environment is safe.

5. The safety of the food warehouse in the kitchen.

6. Security management of kitchen and warehouse keys.

6. Reward System

In order to promote the construction of socialist material civilization and spiritual civilization, create a team of high-quality chefs, affirm and encourage advancement, mobilize the enthusiasm of employees, and make the kitchen To make management work more effective, the reward system should clearly stipulate the reward purpose, reward conditions, reward procedures, reward methods, etc.

7. Discipline Inspection System

The disciplinary inspection system mainly has two aspects: one is disciplinary punishment; the other is work inspection. Disciplinary punishment is an administrative restraint on those who persist in persuasion and education. The purpose of disciplinary action is to change the behavior and attitude of underperforming employees or people who have made serious mistakes, and to prevent them from making mistakes again, so as to continue to maintain the normal work of the entire kitchen. Therefore, disciplinary action must serve the dual purpose of punishment and education. Through disciplinary action, both employees who made mistakes and other employees are educated, so as to achieve the purpose of prevention. Work inspections should include: inspections of a management nature, inspections of one's own work, and inspections of mutual supervision.