What is catering 4D kitchen management?

1, put it in place first to ensure that the kitchen is clean, marked and clean, and you can find what you are looking for within 30 seconds;

2. Secondly, the responsibilities are in place, such as hygiene, equipment, service and safety. All on people and systems;

3. Then, the training is in place, and the new and old employees are trained through various forms. The first two are repeated training;

4. Finally, put it in place, full staff interaction, scientific supervision and long-term maintenance.