How to make the kitchen system of the hotel more perfect and easier to recruit manpower?

I work in a restaurant, and this problem is indeed the most difficult one, which has been bothering all catering bosses but is inevitable.

Tell me about my immature experience:

1. We can't minimize the number of people in the kitchen in order to save labor costs. We must allocate all posts according to the daily passenger flow and the scale of the restaurant, such as main stove, secondary stove, stew, seafood cooking, water table, knife changing and odd jobs, and there must be special people to perform their duties. This good management, because the division of labor is clear, will not cause mutual shirking and comparison of work intensity. Second, if there is something wrong with the food, we can know what is wrong with this link and the punishment is clear. Third, the inventory and preservation of vegetables, meat, semi-finished products, spices and seafood in the kitchen should be familiar to every post to avoid waste, deterioration and backlog.

2. The salary must be reasonable, not the meal time (basically 14: 00- 16: 00), and the shift rest system should be done well. The design in the kitchen is as reasonable and modern as possible, that is, the arrangement of the stove, chopping board, washing area and operating table is so-called convenience. The kitchen itself is a place where labor is concentrated. If you are busy, you will collide with each other at the mouth of the meal, which will affect the speed of serving. The working environment is highly valued by every chef.

3. Another is humanization. Because your hotel is remote, cooking is a boring job with long working hours. There is basically no spare time for nine-to-nine work. Try to arrange some entertainment activities when you are not busy, fight with the landlord in the afternoon, and get together for dinner after work in the evening. In fact, chefs like to drink a little wine after work. At this time, the boss is talking to the employees about kitchen work, which will solve the problem better than usual. If you have a birthday, buy a cake and make a bowl of longevity noodles. This is humanized management. Such problems depend on the cohesion and affinity of your boss.

4. Of course, these are not necessarily 100% retention. Now there are fewer and fewer employees in the cook industry, which leads to more and more wages. A good cook with professional ethics, excellent skills and a sense of responsibility is really hard to find now. After working on the chopping board for a few days, he wants to make Erguotou and cook for a few days. He wants to make a big stove. There are more and more such semi-handles, which leads to uneven quality of chefs. In addition, any hotel is extremely short of staff, so he attracts staff with high salary. Therefore, the most important thing is to really meet a good chef and make great efforts to keep him. In today's material society, the so-called great pay is money, and no one can get into trouble with money because of getting more returns. Stimulated by salary and humanization, it will improve his loyalty.

The best way to solve the kitchen problem now is to contract out the kitchen. Those old chefs all have a group of subordinates, either his apprentices or his younger brothers, and they all have mutual working contacts and tacit cooperation. As long as you contract this kitchen to a competent chef, he will equip all the staff. Even if someone doesn't work halfway, he will immediately find a substitute, even if he doesn't find a substitute for three or five days, because the interests of the whole kitchen are his, and the reduction of staff will increase his interests. However, after being contracted to him, he will do more foreign affairs for his own benefit. In fact, the live chef in the kitchen said that you really can't see anything, that is, everyone is dragging their feet and won't do more unnecessary things, which leads to the stagnation of work. So contracting the kitchen is the best catering strategy now. As for how to calculate the contract fee, you should consider it according to the business quota of your restaurant. I can't help you.

6. In the last sentence, it is better to rely on yourself. After a long time, almost all catering bosses are half cooks. Our signature dishes must be cooked by ourselves. If you have nothing to do, go to the kitchen to learn some special dishes and home cooking for a rainy day. Restaurant owners must be familiar with the main ingredients and tastes of all the dishes in their stores, which is a magic weapon to retain repeat customers.

The catering industry is very tired, but only people with a heart can do it well.