How to formulate the detailed rules for the skill assessment of western chefs

I. Food Classification and Grading Standards

According to the technical content and cooking time of the products, the hot dishes are divided into four categories and the scoring standards are approved.

The first category: cooking, vegetables.

Scoring standard: 4 points for each dish.

The second category: home cooking.

Scoring standard: 3 points for each dish.

The third category: semi-finished cooking dishes

Scoring standard: 2 points for each dish.

The fourth category: finished vegetables, vegetables and soups.

Scoring standard: 65438+ 0 point for each dish.

Second, the furnace head sorting assessment and corresponding salary

Chefs' cooking range is divided according to the ranking of furnace heads, and the ranking is as follows: the first pot, the second pot, the third pot, the fourth pot, the fifth pot, the sixth pot and the seventh pot.

1, the first pot and the second pot can make four kinds of hot dishes.

2, three pots, four pots and five pots can only cook two, three and four kinds of hot dishes.

3, six pots, seven pots can only cook the third and fourth kinds of hot dishes.

Note: the chef can only limit the number of hot dishes in one pot.

Third, the dishes are divided into points and salary bonuses.

Wages and bonuses are determined according to the total number of cooked vegetables (points) per month.

1, set the sub-base for the approved basic salary.

2. Quantify the integral and basic salary setting.

3. Extra points and bonuses are added together.

4. Check the bonus ratio.

5. Set up statistical operation and monitoring.

Fourth, the food competition has increased the number of times.

Through the individual assessment of dishes to compete for the number of times out of the pot, the assessment method is as follows:

1, individual dishes are evaluated one by one.

2, regular food batch assessment through a way

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