What are the characteristics of hotel kitchen roughing room in catering service industry?

The kitchen is the core of the catering industry and an important production place. It takes years of accumulation and huge investment to establish a corporate image and create a famous brand enterprise. Therefore, there must be detailed kitchen management regulations and excellent management team to ensure the standard, quality and service of dishes. Based on the processing of kitchen raw materials and the production of finished dishes, the following production line process control standards are summarized.

1, straighten out the production line process. The production line flow of the kitchen mainly includes processing, preparation and cooking: (1) Raw material processing can be divided into rough processing (animal slaughter, etc. ), finishing and dry goods development. (2) Material preparation can be divided into hot dish preparation and cold dish preparation. (3) Cuisine cooking can be divided into hot dish making, cold dish making and pastry making.

2. Establish production standards. Establishing standards is to quantitatively manage the production quality, product cost and production specifications, so as to check and guide the whole process of production, eliminate all productive errors at any time, ensure the high-quality image of food quality, and enable supervisors to have a standard inspection basis to achieve the effectiveness of control management.

(1) treatment standard. Formulate the quantity, quality standard and expansion degree of raw materials and materials. Formulated "raw material net standard", "knife standard" and "dry goods rising standard".

(2) preparation of standards. Formulate the variety and quantity standards of cooking materials, and prepare raw materials according to the nutritional components needed by people.

(3) Cooking standards. Heat the processed semi-finished products into dishes, and specify the proportion of seasonings to achieve dishes with complete color, fragrance, taste and shape.

(4) standard dishes. Formulate unified standards, unified production procedures, unified equipment specifications and plate loading forms, and indicate the quality requirements, number of diners, costs, interest rates and recipes.

My opinion on kitchen management

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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 a catering enterprise can gain a foothold in the competition, expand its operation and shape its image, the manager of the kitchen-the chef (or executive chef) shoulders the heavy responsibility and is duty-bound.

First, the post division of labor is clear

Reasonable division of labor is the premise of ensuring kitchen production. At the kitchen level, posts should be fixed according to the production situation and the layout of facilities and equipment, and then clearly defined according to the functions and requirements of the posts, and a copy of the text should be formed, so that every employee knows his responsibilities, what work to be completed and who he is responsible for, and it is clear and correct.

Second, the goodness and supervision system of the Constitution.

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 floor are the guide for employees to work. After the job responsibilities, rules and regulations, and supervision measures are formulated, there are rules to follow when further strengthening personnel management.

Third, people-oriented management

Only a reasonable division of posts, a sound system and high-quality personnel can make it work, and the modern kitchen floor should change the traditional concept of attaching importance to skills and neglecting its own cultural accomplishment. 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. It is true that the kitchen should not ignore the real skill base when recruiting employees, but it should improve its requirements in cultural literacy. 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 direct raw material costs

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, office expenses, etc., which belong 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, chefs must master basic maintenance knowledge and set standards for use. Clean 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 should not only ensure the supply of products, but also coordinate with relevant departments. In order to get cooperation and support from many aspects, ensure the smooth operation of the kitchen and get better sound, especially in the front hall, public relations sales department, engineering department and so on.