Six ingenious ways to manage the hotel kitchen.

Six ingenious ways to manage the hotel kitchen.

Hotel kitchen is the highlight of hotel management, so how to manage the kitchen? Below, I will share with you some tips for managing the hotel kitchen, hoping to help you!

Save water and electricity? Let the water and electricity saving list be seen everywhere.

Let the water-saving and electricity-saving list be seen everywhere on the kitchen wall, which lists the water-saving and electricity-saving operation methods of wok and chopping board details. For example, there is a clear time limit for the opening of the range hood, such as: do not use the range hood for breakfast; Turn on a smoke exhaust machine before noon business, turn on two main fans after taking a seat, turn off two smoke exhaust machines at 13: 00, and turn them off after the market closes; Turn on a smoke exhaust machine before business in the afternoon, turn on two main fans after the seat is occupied, turn off two smoke exhaust machines at 20: 30, and close after the market closes.

Tool management? Custom tool holder lock tool

Another trick to manage kitchen knives is to lock all used knives into custom-made stainless steel tool holders. The purpose of customizing the tool holder lock is to determine the owner of the tool and punish it according to the facts.

If the chopping block master's knife is used casually and doesn't care about the other person, the damage rate of the knife is very high. Sometimes it is still used in the morning and can't be found in the afternoon.

If you write a name on the handle, the paper will fall off easily. It's better to assign one person two knives and one knife rest, and the lock belongs to the individual. After use, it will be put into the rack and locked. If the knife is damaged abnormally, you need personal compensation. The principle of the tool rest is very simple. Two stainless steel plates are spliced together, leaving a gap of about 0.2 cm wide in the middle, which ensures that only the knife surface can be inserted, but the handle can't get in.

A waterless kitchen? It only takes three tricks to make the kitchen clean and waterless.

1, everyone has a garbage basket.

In addition to a big garbage can against the wall, there is a small square garbage basket next to the Dutch and the chopping board, which is within reach. In the past, when work was busy, some employees didn't want to run more or had no time to throw garbage in the trash can, so they just threw it on the ground. In order to prevent this from happening, these garbage baskets are set up so that employees can throw garbage at will without destroying the kitchen hygiene.

2, raw materials with water into the kitchen need to pad a basin.

When bringing the water table and cleaned raw materials into the kitchen, put a basin under it, and several baskets can be arranged on each basin at the same time to prevent water droplets from falling on the kitchen floor.

3. Hire a sanitary cleaner.

A cleaner was specially hired to be responsible for the sanitation of the kitchen floor, loading and garbage bins. When the kitchen is busiest, the cleaning staff should clean the floor at any time and serve dishes at the service entrance. Other kitchen staff also have their own sanitary areas. Every day after work, everyone should clean their own sanitary area, and the cleaner should leave last and clean the floor again.

Health management? Check the hygiene detail table.

It's quite simple to make a hygiene checklist. List all the details, including the hygiene matters of several departments, such as cold dish room, Chinese kitchen, room ordering and dish washing room, and then make a unified inspection, one table a week. When any employee fails in any project, write down his name and date in the remarks. If they are all qualified, tick them. Compared with the method of listing everyone in the form, this health form saves paper and only marks employees who have made mistakes. Its advantage is simplicity.

The profit of catering enterprises comes from effective cost control in all aspects, so the quality of cost control will lead to the competitiveness of enterprises, so poor cost control will directly affect the efficiency of enterprises. Therefore, the establishment of an effective cost control system will be a powerful guarantee for enterprise profits.

Refrigerator management? Hang a bag on the door

After the kitchen to strengthen storage management, fill in the refrigerator inventory every day and send it to the chef, so as to avoid overstock and waste, which can effectively control costs and improve profits for the hotel. A small flat plastic bag can be hung on each refrigerator door, and a refrigerator card can be made of plastic plates. The cards are separated vertically from the middle, and the names of the upper and lower commodities are written separately. Every time you put something in the refrigerator, you will put the name of the item on the corresponding position of the refrigerator card, and then stuff it into the small bag on the door.

Save water? Mark the time in the flushing pool.

There is a piece of cardboard on the wall above each faucet, which says? Flushing time? And then what? Turn off the water? Every time the tap is turned on to wash the raw materials, the person in charge needs to write down the time to start washing and his name on the cardboard.

On the one hand, in order to find out the phenomenon of wasting water in time, even if the person in charge forgets to turn off the water, other employees can turn off the water according to the start time; On the other hand, it is convenient to trace the responsibility after the waste phenomenon occurs. If the person in charge fails to indicate the start time of flushing, the corresponding fine will be deducted.

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