What is the use of kitchen administrative qualification certificate?

What's the difference between a modern chef and a traditional chef?

The kitchen administrative certificate has been cancelled! You can take the chef's certificate! Chef's certificate is a national professional qualification certificate issued by the national labor and social security department, and it is also a qualification certificate for chefs to apply for jobs, take up posts and start businesses. Chef certificate is divided into five grades: primary, intermediate, advanced, technician and senior technician.

What is the significance of the certificate of kitchen manager?

The quality of kitchen production has two meanings.

Now the chef's license manager has been cancelled. Is it necessary to take the exam of chef's executive manager now?

You can take the chef's certificate!

The chef's certificate was translated into English.

Chef's certificate is divided into five grades.

Primary (five-level right of national vocational qualification)

Intermediate (national vocational qualification level 4)

Advanced (National Vocational Qualification Level 3)

Technician (National Vocational Qualification Level II)

Senior technician (national vocational qualification level 1)

What is the function of kitchen administration? Urgent! ! !

Reprint the following information for your reference.

1, respect people, care about people, and move people with emotion.

Everyone has self-esteem and wants to be respected by others. Marx said: "Hope to be respected is a higher level of human needs." Therefore, in the daily work of the kitchen, the chef respects and cares about the employees below everywhere, and is emotional and rational, which can avoid unnecessary conflicts and be handy in his own work. More importantly, it will make your chef team a cohesive and efficient team.

2, put an end to paternalistic management

For a chef who has a team under his command, you should better understand the employees below you, understand their personality, ability and state of mind, and then carry out effective management. This is undoubtedly your magic weapon to "dispatch troops". We should not engage in individualism, egoism and arrogance. If the following employees are a little disobedient, they will curse with their mouths open and fight with their hands raised, so as to establish their so-called "prestige." In this case, it will not only greatly dampen the enthusiasm and creativity of employees, but also prove that you are either lacking in self-cultivation or mediocre and incompetent.

3. Make the best use of everything and reduce costs.

Chefs should actively cooperate with other departments of the restaurant to do the cost accounting of the kitchen. Shop around when purchasing, mobilize employees to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman never abandons materials", which means that a skilled craftsman can make full use of any material.

4. Make overall arrangements and improve management.

Chefs should actively cooperate with other departments of the restaurant to do the cost accounting of the kitchen. Shop around when purchasing, mobilize employees to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman never abandons materials", which means that a skilled craftsman can make full use of any material.

Importance of kitchen hygiene and safety management

From kitchen production to product sales, we must pay attention to and emphasize hygiene and safety from beginning to end. Hygiene is the first criterion of kitchen production. Kitchen hygiene is the whole process from raw material selection, processing, production to sales and service, ensuring that food is in a clean and pollution-free state. The Law on Food Hygiene for Employees in People's Republic of China (PRC) was officially promulgated and implemented on10.30/995. Doing a good job in food hygiene and ensuring people's health is the purpose of the Food Hygiene Law. The Food Hygiene Law is an important provision in the field of food hygiene and a basic law to protect people's health. All food production and marketing enterprises, food hygiene supervision and management departments and the broad masses of the people should deeply understand and comply with them. Hotel kitchen staff should consciously take this law as the criterion, formulate various management systems, supervise cooking production activities, and earnestly safeguard the hotel image and consumer interests. Safe production is not only the need to ensure food hygiene and product quality, but also an important measure to maintain normal working order and save extra expenses. Therefore, kitchen managers and production employees in all positions must be aware of the importance of safety and always pay attention to correct prevention in their work.

Manage the kitchen scientifically.

The management of catering quality, in a sense, determines the reputation and benefits of the hotel. Kitchen is the core of catering and its management is an important part of catering management. The management level and quality of kitchen products directly affect the characteristics, management and benefits of catering.

Today's catering market is extremely competitive. Whether catering enterprises can gain a foothold in the competition, expand their operations and form their own style, the manager of the kitchen-the chef (or executive chef) shoulders the heavy responsibility and is duty-bound.

First, the division of posts is reasonable and clear.

Reasonable division of labor is the premise of ensuring kitchen production. The kitchen should be defined according to the production situation and the layout of facilities and equipment, and then clearly defined according to the functions and requirements of each position, so that each employee knows his responsibilities, what work to complete and who he is responsible for.

Second, the improvement and supervision of the system.

After the establishment of the system, it should be gradually improved according to the operating conditions, and the more sensitive terms such as rewards and punishments for employees should be clear and clear. In order to avoid the system becoming a mere formality, we should strengthen supervision. We can set up supervision managers to assist chefs in implementing and implementing various systems (the ratio of administrators to employees should refer to 1: 12), to correct most common management problems in kitchens with arrangements and no implementation, to ensure that daily work is carried out strictly according to regulations, and to rearrange and strictly implement kitchen work. The rules and regulations of the kitchen are the guide for employees to work. After formulating post responsibilities, rules and regulations and supervision methods, there are rules to follow when further strengthening personnel management.

Third, people-oriented management

Reasonable post division, perfect system and high-quality personnel can make it play a good role. Modern kitchens should change the traditional concept of focusing on skills rather than their own cultural literacy. You know, the skill level can only represent the past, and it is difficult for experienced craftsmen who lack theory to make achievements. Moreover, in the smoky kitchen, if the quality of personnel is not good, it is very easy to breed right and wrong. Admittedly, the kitchen can't ignore its skill base when recruiting employees, but it should improve its requirements in culture and education. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the operator's concept, can dishes be produced in the breakthrough, form a style, and communicate and coordinate more easily in daily life.

Fourth, cost management.

In addition to quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, we can use and sell leftovers to make banquet dishes through a certain process, such as making handmade dishes and arranging working meals. For some leftovers that cannot be treated in time, you can contact some canteens, restaurants, feed processing plants, etc. Used for take-away processing, such as fish head, meat head, black oil, etc. , to reduce costs. In addition, the chef should make a set of balance sheet, make financial analysis and calculation, regularly compare the large fixed raw material expenditure with the turnover, and control the raw material cost. Indirect expenses mainly refer to fuel, water, electricity, washing, maintenance, goods consumption and office expenses. , which belongs to the management category of chefs. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel accounts for 1.6%- 1.9% of vegetable gold business, and hydropower accounts for 1.2%- 1.5% of vegetable gold business. If the expenditure report exceeds the planned target, it is necessary to find out the reasons and make rectification. With regard to kitchen equipment, the chef must master basic maintenance knowledge, formulate standardized use and cleaning methods, and then put the responsibility to the post leader. In terms of maintenance, the general plumber is not familiar with the professionalism of kitchen facilities and equipment. Therefore, it is suggested that hotels should train or equip professional engineers to cope with sudden failures and reduce maintenance costs. Improving the utilization rate of kitchen equipment is equal to improving the efficiency of the hotel.

Verb (abbreviation for verb) departmental coordination

Today's kitchen, in addition to ensuring the supply of products, must also coordinate with relevant departments to obtain all kinds of cooperation and support, ensure the smooth operation of the kitchen, and gain a good reputation, especially in the front office, public relations sales department, engineering department and so on. In addition, the chef, as the main manager of the food and beverage department, should be familiar with all aspects of the work in the front office, often consult the service personnel and guests' feedback on the dishes, organize regular communication between the kitchen and the front office personnel, and promote understanding and cooperation between the kitchens.

Finally, as a chef, we should also communicate with employees frequently to understand their ideological fluctuations and help them establish good interpersonal relationships.

The concept of kitchen management across the century should be: diligence, innovation and pursuit of the best service; To be a successful chef, you must have rich work experience, personnel management experience, public relations skills, marketing knowledge, financial knowledge and extraordinary creativity. Only in this way can the management of the kitchen be orderly and the business of the hotel be prosperous.

Is the certificate of kitchen manager useful?

Chef is a training activity conducted by the Training and Exchange Center of China Cuisine Association for on-the-job executive chefs, chefs, kitchen supervisors and college students. Under the situation that the country is gradually implementing the employment access system and paying equal attention to professional qualification certificate, education and degree certificate, the chef post qualification certificate will become the practice pass for excellent chefs.

Uh ~ does anyone know if it is useful for chefs to take this certificate?

Kitchen manager

Occupation definition

Personnel engaged in the production and management of catering kitchens.

Edit the main content of this paragraph.

(1) is used for kitchen design layout and organization management; (two) the implementation of kitchen production and management; (3) Quality management of kitchen products; (4) Manage kitchen materials and control costs; (5) Training and managing kitchen staff; (6) Conduct kitchen hygiene and safety management; (7) Catering activity planning and product development.

Edit this career profile.

With the development of economy and society and the continuous improvement of people's living standards, China's catering industry is booming. In 2006, the total retail sales of catering industry in China exceeded 1 trillion yuan, with nearly 20 million catering employees. But while seeing the achievements, we should also see the gaps and shortcomings. At present, China's catering industry is not industrialized, with simple production tools, relatively backward technology and weak market competitiveness. This is closely related to the low level of kitchen administration. At present, there are about 450,000 chefs and executive chefs in catering enterprises in China. Most of them are chefs, accustomed to experiential management, lacking modern kitchen management concepts, and not good at using modern scientific management knowledge and advanced management technology. Therefore, it is difficult to form a standardized and standardized kitchen management system, which restricts the development of China's catering industry to some extent.

Professional significance

Setting up new occupations, formulating corresponding national occupational standards and carrying out standardized training will play an important role in improving the professional level of kitchen management practitioners, promoting the transformation of China's catering industry from experience management to scientific management, and realizing the sound and rapid development of China's catering industry.

In the ninth batch of new posts recently released by the Ministry of Labor and Social Security, kitchen administrator is listed as one of them. Generally speaking, the kitchen administrator is a person who uses modern scientific theory knowledge to make reasonable planning and design for the production links in catering business, establish an efficient and scientific organizational structure, and conduct a series of highly professional management activities for all aspects of kitchen production.

In medium-sized and above hotels in the Mainland, the monthly income of kitchen managers is generally more than 4,000 yuan, while that of excellent kitchen managers in senior hotels is more than 1000 yuan, or even higher. This is very important because the kitchen administrator is a technical talent in catering enterprises. It is easy for a person with the qualification of kitchen manager to find a job.

Is it still useful to get the certificate of our kitchen administrator before?

The kitchen administrator is a person engaged in the production management of catering kitchens, mainly engaged in the internal management of kitchen production and operation.

According to the Decision of the State Council on Cancelling and Adjusting a Batch of Administrative Examination and Approval Items (Guo Fa [2065438+06] No.5) issued by the State Council on October 22, 20 16, the professional qualification license and recognition of kitchen administrators were cancelled.

However, the chef's certificate can still be tested! High gold content:

What is the kitchen administrative qualification certificate?

Project No.2009 13

All catering enterprises and institutions in China:

In order to meet the needs of the rapid development of internationalization, diversification and chain of hotel catering industry in China, and to cultivate and bring up more outstanding kitchen management talents, the Training and Exchange Center of China Cuisine Association is scheduled to hold a national qualification training for kitchen managers in catering industry in Jiangxi from May 65438 to May 23, 2009, which is undertaken by Jiangxi new oriental cooking College. With the gradual implementation of the employment access system in the country and the equal emphasis on professional qualification certificate, academic certificate and degree certificate, the post qualification certificate of kitchen administrator will become the practice pass for excellent kitchen administrators.

Training object

China catering industry is engaged in Chinese food, executive chef, head chef, deputy head chef, kitchen manager and chef.

study expenses

2000 yuan/person (including tuition, teaching materials, lectures and certificates)

Registration time: from March 1 2009, telephone, e-mail and on-site registration will be accepted. (Please make an appointment to register)

Study time: May 20091July-May 22, 2009.

Venue: cooking school, Beijing New Oriental, No.478 Minute Temple, Fengtai District, Beijing (multi-function lecture hall, lecture hall of Fang Yi Club).

Organizer: China Cuisine Association

After studying all the courses, the certified students were awarded the qualification certificate of "Executive Chef and Chef Manager of Chinese Food" by China Cuisine Association, and stamped with the record seal. The certificate number can be inquired in China Cuisine Association.

Welcome to call for more detailed enrollment brochures and related information.

Contact information: cooking school Project Department of Beijing New Oriental Address: No.478 Minute Temple, Fengtai District Postcode: 100 164.

Tel: 0 10—67608228, 5143746613910843385 Fax: 0 10—67607958.

What qualities should a kitchen administrator have?

Have good professional ethics, abide by professional ethics and love catering service.

Have certain modern kitchen management concepts, knowledge and skills.

Grade requirement

Kitchen manager

(1) with high school education or above, or advanced skill level certificate or above.

(2) More than two years working experience in the kitchen.

(3) Participate in special training, complete corresponding courses and pass the examination.

Senior kitchen manager

(1) has a college degree or above, or a skill level certificate of technician or above.

(2) More than five years working experience in the kitchen front line, including at least two years management experience.

(3) Take part in special training, complete corresponding courses, take part in kitchen management practice, complete papers of more than 3,000 words, take the exam and pass.

Training content

1, professional ethics and code of conduct for kitchen administrators

2. Introduction of modern kitchen management

3. Modern kitchen cost management

4, food nutrition and hygiene and kitchen safety management

5, the organization and implementation of large banquet

6. Kitchen design layout and equipment management

Which department issued the certificate of kitchen management? What's the use?

China Cuisine Association awarded the qualification of kitchen administrator in catering industry nationwide.

1, food design and innovative ideas

2. Product quality

3. Cost control and raw material accounting of catering products

4. Kitchen human resource management

5, chef kitchen management

6. Design and organization of large banquet menu.

7. Principles and types of kitchen design layout and its application in actual design.

8, nutrition and safety certificate in food.