Kitchen management knowledge

As an important part of the catering service industry, the management level of the kitchen directly restricts the development of catering enterprises. So how much do you know about kitchen management? The following is the content about kitchen management knowledge compiled by me. I hope you like it!

Kitchen management knowledge one:

1. Appropriate inventory

As a chef, you must not only have superb cooking skills, but also understand knowledge of nutrition, aesthetics and biology, so as to be able to correctly assess the quantity and quality of raw materials required to ensure Appropriate inventory of raw materials can control food costs at the required level, thereby maximizing the use of raw materials.

2. Normative system

Chefs must also fully understand and master the various internal rules and regulations of the hotel, urge employees to abide by them, set an example, set an example, and be honest before others. Strictly abide by the "Food Hygiene Law" and the hotel's hygiene system at work.

3. Timely feedback

Be good at listening to feedback on catering quality and handle it carefully and promptly. We must consider the guests from their perspective, continue to carry forward the good aspects, and correct the shortcomings in a timely manner. Everyone must work together to understand the needs of customers and work together to provide customers with satisfying and delicious dishes.

IV. Continuous Innovation

Innovation is a concept that all walks of life should uphold. Only by continuously improving your business knowledge and skills can you keep pace with the times by being good at innovation. In today's fierce market competition, cooking skills are only the foundation, and the ability to innovate is the foundation for strengthening and longevity of a chef's career.

Kitchen management knowledge two:

1. How does the kitchen layout involve a reasonable location and scientific layout?

Reasonable kitchen layout design should follow the following Design principles:

1. The kitchen layout design should meet the needs of the established dishes.

2. Strictly grasp the principles of separating raw and cooked food and segregating clean and dirty food to ensure food hygiene in the kitchen.

3. The production and processing process should be short and smooth, avoid circuitous intersections, shorten the conveying process as much as possible, and make the path clear.

4. The functional areas of the kitchen are clear and independent of each other but communicate with each other, making it easier for chefs to perform their duties and work together.

5. There is reasonable space for operators to move around, which is convenient for chefs to work, and has a broad field of vision for easy management.

6. The kitchen should be equipped with a good smoke exhaust system to ensure air circulation and no stuffy feeling, so that the chef has a comfortable working environment.

2. How to separate the cold dish production room? What is the appropriate temperature in the cold dish room?

The cold dish room is the place where finished cold dishes are cut and assembled into pots. The production of cold dishes follows the "five-level" system of "special people, special rooms, special tools, and special refrigeration". There should be a pre-entry room with hand washing and disinfection facilities at the entrance; an independent air-conditioning facility should be installed in the cold basin room to maintain Indoor air cleanliness; ultraviolet sterilization lamps are installed, and water supply pipes are connected with copper pipes to supply drinking water. In order to prevent the breeding of mosquitoes and flies, open ditches should not be installed in the drainage system in the cold dish room, and the floor must be kept clean. The cold dish room can be separated by aluminum alloy glass partitions, and the dishes are passed through the window. The suitable temperature in the cold dish room should be below 24 degrees Celsius. .

3. How to confirm whether the position of dishwashing is reasonable?

The setting of the dishwashing room should comply with the principle of separation of clean and dirty, so that the tableware used in the restaurant or processing room can be conveniently It is sent to the butterfly washing room for cleaning and returned for use. In addition, the location and facilities of the dishwashing room should also deal with the storage and transportation of waste, pollutants and other garbage. During the washing and disinfection process, on the one hand, tableware enters, and on the other hand, clean tableware is sent out. Therefore, the location of the clean and dirty flow lines with clear separation and no roundabout intersection is reasonable. On the contrary, it is unreasonable.

IV. How should the rough processing room and the operation room be separated? What is the appropriate temperature in the operation room?

The rough processing room is where fruits, vegetables, aquatic products, poultry, meat, etc. A place where raw materials are processed into preliminary semi-finished products. The procedure in the rough machining room should be from dirty to clean, so special attention should be paid to the separation of clean and dirty and to avoid the backflow of clean and dirty after processing. The transportation routes of large amounts of waste and other garbage generated during work should not be confused with clean logistics lines. Since aquatic products and poultry are prone to bacterial infection, it is best to separate them from rough processing of vegetables. That is, a meat and vegetable food processing room and a vegetable food processing room are set up.

The operation room is where various non-staple food raw materials that have been roughly processed are weighed, washed, cut, and garnished according to the needs of dishes or cold meats, and become raw food semi-finished products to be further processed, and then sent to The finished product is processed in the hot stove.

The roughing room and the operation room are set up in separate rooms. The production flow line from raw materials to finished products should be short and smooth, with no circuitous intersections. The rough machining room and operation room are places with a large amount of drainage. Open ditches should be used for drainage to facilitate cleaning and dredging. Drainage with oil should be set up separately from other drainage systems, and oil isolation facilities should be installed. The appropriate temperature in the operating room should be below 26 degrees.

5. How to adopt effective sound insulation, heat insulation and smell insulation measures between the kitchen and the dining room?

There should be a certain buffer space between the kitchen and the dining room, which is generally used for meal preparation. The kitchen can be used as a transitional space, and problems such as sound insulation, heat insulation, and odor insulation can be effectively solved by setting up double spring doors, serving screens, corner entrances, etc., and can also prevent dining guests from seeing through the kitchen. Reasonable design of the exhaust air volume can promptly absorb a large amount of heat and oil fumes generated by the kitchen stove, ensuring air circulation in the kitchen without a stuffy feeling, and allowing chefs to have a comfortable working environment. There should be a certain negative pressure value in the kitchen so that the oil fume and smell generated in the kitchen will not escape into the restaurant to achieve the effect of heat insulation and odor isolation.

6. How to adopt effective ventilation and exhaust measures in the kitchen and stove?

The ventilation and exhaust system in the kitchen includes exhaust hoods (oil mesh hoods, water crossings Type hood), exhaust fan (centrifugal fan, axial flow fan, etc.), smoke exhaust duct, fresh air duct and air conditioning system, effective ventilation and exhaust must meet the following standards:

1. The air exchange volume of the mechanical ventilation of the hot processing room in the kitchen and catering production room should be calculated in a thermal balance, and 65% of the calculated exhaust air volume is discharged to the outside through the exhaust hood. 35 is discharged by comprehensive ventilation in the room; generally 40 air changes per hour is appropriate.

2. The air suction speed at the exhaust hood should generally not be less than 0.5 m/s, and the speed in the exhaust pipe should not be greater than 10 m/s;

3. Kitchen and catering production In the hot processing room, the supply air volume should be about 70% of the exhaust air volume, and the negative pressure in the room should not be greater than 5 Pa, so that the oil smoke and smell generated in the kitchen will not flow into the restaurant. www.fdcew.com to achieve the effects of heat insulation and odor isolation.

7. Why are the kitchen and dining room (including banquet hall) required to be on the same floor?

Having the kitchen and dining room on the same floor can shorten the transportation process and improve work efficiency, which is beneficial. It is beneficial to maintain the temperature of dishes, prevent cross-contamination, and also reduce equipment investment. If the kitchen and dining room are not on the same floor, a separate food ladder should be set up, and the food should be separated into raw, cooked, clean and dirty. Insulated conveying equipment should also be added.

8. How to check the integrity and effectiveness of the equipment during the inspection of kitchen facilities and equipment?

During the use of kitchen equipment, daily care and maintenance of the equipment should be strengthened, and regular inspections of the equipment should be strengthened. To judge whether the kitchen equipment is running well or not, in addition to judging by using certain instruments, you can also simply rely on the five senses to "see, smell, and smell".

For example, whether the smoke exhaust effect in the kitchen is good; whether there is the smell of gas (oil) smoke; whether there are leaks, leaks, or drips in the gas and water pipelines; whether there are red fires, backfires, or out-of-fire phenomena when the stove equipment is running. ; Whether the mechanical processing equipment is running smoothly; whether there are any abnormal noises; how the cooling effect is; whether the heating of the washing equipment is normal, whether the spray is powerful, whether the dishes are clean without water marks after cleaning, etc.

Through the above methods, we can basically determine whether the equipment is running intact and effectively.

9. Why should the kitchen be equipped with smoke alarms, sprinkler devices, gas alarms and carbon dioxide fire extinguishers?

There are many fire hazards in the kitchen, such as Gas (oil) leakage, high temperature generated when the stove is burning, oil stains accumulated in the hood for a long time, etc. If you don't manage it well or don't pay attention to maintenance and inspection, you may cause a fire by accident. Therefore, in addition to strengthening employees' fire safety awareness and preventing fire hazards, necessary fire protection facilities must be installed in the kitchen. Such as smoke alarms, sprinkler devices, carbon dioxide fire extinguishers, etc. For units that use gas, a gas leak alarm should also be installed in the kitchen.