How to solve catering kitchen management-10 tips to solve catering kitchen management

How to solve catering kitchen management - 10 tips to solve catering kitchen management

The kitchen is the production department of a catering enterprise, and its management is directly related to the quality of dishes and catering cost. Therefore, kitchen management must master skills. Below, I provide you with 10 tips for solving catering kitchen management, I hope it can help you!

Photo-based standard recipes ensure stable production

Stable production is inseparable from standard recipes. Our standard recipes are not tables, but photos. Let the photos speak for themselves. Use photos when introducing new dishes, and also use photos when training new employees. For example, if the kitchen is about to launch a new dish, the dish development team will first take clear photos of the new dish: two of the finished dish and one of the ingredients and main raw materials. After the photos are developed, the photos of the finished dishes are given to the wok master and the waiter, and the photos of the ingredients and knife skills are given to the chopping board master. Then the head chef demonstrates the dish in front of the three people, and the three people cooperate. Practice three times with the head chef guiding you until the taste, shape, and color are consistent with the photos. After passing the test, this dish will always be displayed in front of guests in this way.

The standard recipes compiled are not set once and for all. They need to be constantly revised and modified in practice to make them more perfect and practical. My feeling is that as the main tool for unified production in the kitchen, standard recipes should be as detailed as how many portions should be prepared for initial processing, what to do if you can’t use them all on the same day, and how to reuse leftovers.

For example, after the dish Nostalgia Potato Balls was first created, I went through the entire process from selecting ingredients to finishing the dish, until I completely mastered the wok. But once I found that the potato balls looked very textured, but they were hard in my mouth. I asked what was going on. It turned out that they were cooked the day before and were not used up. I put them in the refrigerator overnight to avoid waste. Today, It was taken out, processed and sold, but the frozen potato balls would not taste good overnight. I found that the main problem was that the chef was not sure about the number of potato balls required every day. As a result, the loss of customers was a small loss, so I asked someone to count the sales of potato balls every day for two weeks, and finally calculated the daily sales. average sales volume. Based on the above lessons, the standard recipe was modified, and the number of potato balls that should be produced every day was specifically marked on it. Since the sales volume of this dish is relatively stable, it is generally not leftover, and occasionally it is treated as a work meal.

Establishing an employee foundation to provide employees with a stable backing

Our store established an employee foundation right after its opening to provide protection for employees in need. At that time, shareholders used part of the funds as start-up capital, and daily fines were also included in the foundation. The restaurant stipulated that 2% of the monthly profits would be transferred to the employee foundation to ensure that the foundation had relatively sufficient funds to help employees in need.

For example, I recently discovered that an employee named Wang was out of shape at work and lacked concentration. After questioning, I learned that his child was sick and needed surgery, which would cost a lot. He was worried about not being able to raise the money. The head chef understood After the situation, he applied for employee funds and successfully helped him solve his difficulties.

Resigned and trained, new comer

Many kitchen staff have frequent turnover, and there is often a shortage of positions for certain positions, but this is not the case in our store. Because we stipulate that employees must submit their resignation 15 days in advance. After the company approves the new employee, he will be handed over to the employee who wants to resign, and he will lead the new employee to practice for about 10 days. After the final assessment, if the new employee fails to pass, the resigning employee will be If you can't leave, you will continue to take him as an intern until the newcomer meets the requirements. This prevents inconvenience caused by vacancies. There was once a vegetable selector who took a new employee as an intern before resigning. During the assessment, the head chef asked him to select pea sprouts. He only removed the roots and left the old stems and leaves. However, the kitchen stipulated that the pea sprouts only need to be tender and tender. Although this is a small mistake, it is still considered unqualified, and the original vegetable selector needs to continue to guide him for a while.

Measures to ensure that resigning old employees must bring new employees are: resigning employees can only receive the monthly salary after the new employees they bring pass the assessment. Moreover, employees’ wages and bonuses are not paid at the same time. Even if they receive wages, they may not receive bonuses. Therefore, it has never happened that an employee who resigned refused to hire a new employee.

The boss of the kitchen takes turns

My management method is to let the chef, chopping board boss, and pastry boss in the hotel take turns to do their jobs for a week on the premise of doing their jobs well. Head chef. Before they became head chefs, I set a general framework for them, such as not being late, not allowing employees to have long hair, and not leaving any blind spots for hygiene, etc. The substitute chef had working meals with me at noon and evening, and we discussed solutions to the problems we encountered during the meal. When inspecting the goods, the substitute chef is responsible. I conduct random inspections. If the goods fail to pass the inspection and cause losses, the substitute chef will be responsible.

Doing this is like setting a trap for the substitute chef and driving him forward. For example, if a wok is asked to be the head chef this week, he will work harder than usual, because he is now the head chef. If he can't do his own thing well, how can he care about others. The work enthusiasm generated by such incentives will not fade for a long time.

As for the Dutch boss, in the past, the Dutch boss in the hotel would be lazy because he was the "King of Dutch" and let his subordinates do the work he should do. This is very unfair. I The measure taken is to let several main players in Dutch play take turns to be the "King of Dutch".

The substitute chef rotates once a week. After the shift ends, he will put forward some opinions and suggestions and adopt them reasonably. This method freed up my energy, and I turned to be mainly responsible for researching the development of dishes and supervising substitutes. After the implementation of this system, the sanitary condition of the kitchen has been significantly improved, there are no sanitary dead corners, and items are no longer littered; there is very little inventory in the warehouse, and the utilization rate of leftover materials is very high; the phenomenon of arriving late and leaving early has almost disappeared; there is no sound in the entire kitchen bad language. In this way, not only my management work is easier, but also the quality of the business backbones is improved.

Pay attention to grassroots opinions, encourage and reward

Don’t ignore anyone’s opinions in the kitchen. Everyone’s experience may be a shortcut. For example, the dishwasher in our store is She is a rural woman in her 50s, and everyone is usually willing to chat with her. At that time, our store opened a space specifically for pickling sauerkraut for the first time. The aunt said she could help. According to our previous experience in pickling sauerkraut, we would Just wash the cabbage and put it in a jar with salt and water. However, the dishwashing aunt insisted on blanch the cabbage first. After adding the salt and water, she also added white wine and pressed it with stones, so I followed her method. I made several jars separately. After pickling, the taste is much better than using our method. From now on, our kitchen will pickle sauerkraut according to her method and use this sauerkraut to make a dish called "Nostalgia Mom Pot", which is now selling well.

Another example is that the fish sold in our store is very good, but the taste is mostly braised, dry-roasted, and home-style braised. Over time, diners will inevitably have opinions. There is a customer who has just arrived. The apprentice worker told me that his family used hazelnut mushrooms to stew carp and it tasted very good. I tried this dish according to his advice and the effect was really good. The combination of the fresh fish aroma and the mushroom aroma made the whole dish taste great. Very good, very popular after launch. The general method is to deep-fry the pre-processed carp until it is finalized, then add the braised sauce and the fermented hazelnut mushrooms to the pot and simmer for about 15 minutes, thicken the sauce and serve.

Tasting the sweetness of grassroots opinions, I began to increase the intensity of asking everyone to make suggestions and formulated a corresponding reward system. For any suggestions that are adopted, the person who made the suggestion will receive a reward of 50-100 yuan. award.

Apprentices help chefs, and fines are converted into rewards

When Wu Xiaolin first arrived at the hotel, he found that the kitchen hygiene was very poor, so he began to seriously improve the hygiene of the kitchen. The kitchen is divided into five areas, including pastry area, washing area, dishwashing area, stove area, and storage area. Everyone in the kitchen is responsible for the hygiene of this area and cleans it four times a day, respectively. Cleaning before work in the morning, after get off work at noon, before work in the afternoon, after get off work in the evening, and after get off work is thorough cleaning. Utensils in the responsibility area must be cleaned and placed in designated areas, and the walls and floors in the responsibility area must be wiped clean.

Wu Xiaolin has to personally check every time after get off work. If it is found that the cleaning has not been done or the cleaning is not clean, the person in charge of the health area will not be fined. Fines can easily make people unconvinced and are not good for leaders and the hotel. .

?Wu Xiaolin will not impose a fine. He will call a young apprentice or let the responsible person find someone to clean it up again. Then he will ask the responsible person to pay 20 yuan to 50 yuan as labor remuneration, and it must be counted in person. ?If you can’t do it well, I’ll hire someone who can do it for you. Then it’s only natural that you pay. I usually find young apprentices and ask the responsible person to pay cash in person, all in order to handle interpersonal relationships well. A young apprentice can do it well, but a master master cannot do it well, which makes those master masters very embarrassed. Once he had such an experience, he would never be embarrassed again.

Wu Xiaolin requires all the staff in the kitchen to have a short haircut, just like the army, with fingers inserted into the hair, so that the ends of the hair are exposed. If the nails are inspected from time to time and are found to be too long, the treatment method is the same as the hygiene inspection. There is no fine. Find a young apprentice to help him cut it and then pay. Each staff member is given two sets of kitchen clothes. Every evening after get off work, they consciously soak in specially prepared industrial alkaline water for one night. They wash and dry their kitchen clothes before going to work the next morning, and put on the second set to work. So the chef wears new snow-white clothes every day.

Listen patiently to the waiter’s criticism?

The front office and the back kitchen are the forward and defender of the team. No matter how good the defender is, he must rely on the striker’s finishing touch. In order to improve the relationship between the front office and the kitchen, he spent money to buy opinion books and signature pens for each waiter, and listened to the "big criticism" of himself from the waiters every now and then, from the speed of serving to the quality of the dishes, as well as the combination of ingredients, Plate decorations, everything. ?Those little girls, their mouths are as sharp as knives. When they make suggestions, they also bring out the tone and attitude of the guests. They imitate them perfectly. Their contempt makes my face feel hot. But there is nothing you can do, you have to listen, otherwise you can only cook the dishes you want, and you don’t know what the customers’ opinions are. ?Although she felt very uncomfortable, Wu Xiaolin still memorized it respectfully and made improvements one by one, and she really got a lot of golden ideas.

One of the comments was that customers reported that the color of the dishes was not good, "black, like the mud tires in the temple". For example, crystal shrimps have no luster at all. Wu Xiaolin thought to herself that if the color of other dishes was not good, she would admit it. Crystal shrimps were always made by himself, paying special attention to the color. Every time they were made, they were crystal clear. How could they not be shiny? He tried making them himself. , I was satisfied with it when it was done, and then I took it to the box. As soon as I entered the box, the color was gone. Wu Xiaolin thought about it. The lights on the stove were 100-watt fluorescent lamps, while the lights in the private room were 20-watts. Although there were more of them, the lights were red and looked really dark and dimmer. That's it! Found this After this incident, Wu Xiaolin decided to replace all the lamps in the box. Six 50-watt spotlights were installed in the 60-square-meter box. The angle of the spotlights can be adjusted. When they are all focused on the table, the dishes look particularly beautiful. They are kale, bean sprouts, broccoli and other vegetables, which look green and exquisite and make people appetizing.

of human touch. ?For this reason, Wu Xiaolin implemented "joint punishment" measures in other small details. For example, when there was a problem with the quality of the dishes, the issue of paying the bill used to be traced as much as possible and the person had to be found. However, after the system was established, it became impersonal to deal with problems whose causes were not very clear. What if there is hair in the dish and everyone is dressed as required? Simply fining one person will not convince the public. Previous regulations to establish authority also need to be revised. The "joint penalty" measure solves this problem. If there are problems such as hair and foreign matter in the dishes, and the reason is very unclear, then the hotel will bear 40%, the head chef will bear 30%, and the wok master will bear 20%. Bear 10%. This is done to achieve unity. If there is a problem, it belongs to everyone. No one person will be forced to take responsibility without insufficient evidence, and there will be no situation where everyone blames each other if there is a problem.

There is also a lot of knowledge in giving gifts

When running a catering company, special emphasis is placed on relationships and relationships.

For example, if one of the guests at the table is a government leader or an important customer, when the guests come for the first time, the boss and the head chef will personally go over and say a few words of greeting. If most of the guests are female, then ask the waiter to bring a box of Wuliangye and say yes. The hotel treats the guests and lets them drink as much as they want; if they are all male guests, then just give them two boxes of high-end beer. In fact, guests with female guests will never get drunk, so Wuliangye can drink up to two bottles. Moreover, the Central Plains people are generous and the folk customs in small places are simple. Even though it is a hotel treat, there are still a few people who do not pay the bill. No matter what, if you do this They have all established a good relationship, and they will come here themselves next time.

After tasting the sweetness of giving gifts, Wu Xiaolin decided to promote it on a large scale, even to ordinary customers. What to give? He thought of some leftovers in the kitchen, such as pumpkins and lamb bones. Based on his previous experience, he developed a unique medicinal porridge: it uses yam, wolfberry, and sheep bone soup as the main ingredients, and it is packed in a 30cm to 40cm stainless steel vat. The total cost is less than 10 yuan, and this A large bucket can be given to all customers in the box. Before serving the cold dishes, customers are invited to eat the medicated porridge, and the waiter explains the health effects of the medicated porridge. The customers are very interested. This kind of medicinal porridge has formed a complete series, which is changed every half month, such as corn soup, pumpkin porridge, etc. The remaining ingredients for making pumpkin porridge, such as pumpkin pulp, can be used to make pumpkin steamed buns, and pumpkin seeds can be used to fry Melon seeds are given to guests.

The cruel system ensures the speed of food delivery

If you want to increase the speed of food delivery, a strict and effective system is indispensable. When Wu Xiaolin was inspecting Wuhan, she found that a hotel was very creative about the speed of serving food. They stipulate that if the first dish is not served within 5 minutes of ordering, the price of that dish will be discounted at 30%; if the last dish is not served half an hour after ordering, the price of the entire dish will be discounted at an additional 30%. The hotel's losses will be borne by the chef responsible for the dish, and the penalty amount is 3 to 5 times the discount amount given by the hotel to the guests. This places very high demands on the kitchen. The number of dishes in this hotel is not large, but the variety of dishes is very stable. Only a few new popular dishes are added every month. Each kitchen chef is only responsible for 3 to 5 dishes. One chef is assisted by a waiter. It is conceivable that their cooking speed will increase. How many. ?If the first dish cannot be cooked in 5 minutes, it can only be a personal problem of the chef. This system places great constraints on chefs. ?Wu Xiaolin plans to implement this method in the kitchen. ;