What are the five common methods of kitchen management?

1. Regular organization: it means that every employee is required to start from himself, cultivate his own organizational ability and spirit for colleagues, work and daily life, and form a good organizational behavior inertia through continuous organization. 2. Regular rectification: that is, different things will happen to a group or enterprise at different times and stages, and these things should be completed by each member of the group, thus forming a working atmosphere. 3. Regular cleaning: refers to individual, family and collective cleaning work. Individuals are mainly manifested in their own cleanliness, dormitory hygiene and so on. Family refers to family environmental sanitation, which collectively includes clean office environment, clean workplace and clean business environment. 4. Standardization: it is the standard and unified demand for standardization of work in the process of continuous expansion and development of enterprises. Enterprise norms include personal appearance, appearance, clothing, language, behavior, professional level and professional ethics. Only when employees are constantly standardized according to the standard requirements of their work can the standardization, standards and unity of the whole enterprise be realized. 5. Constant self-discipline: it means that every employee of the enterprise is required to be strict with himself, consciously abide by the rules and regulations of the enterprise, put the interests and honor of the enterprise first, and consciously safeguard the good image of the enterprise.