How to manage the hotel kitchen?

What is the most important rule of kitchen management? First, the natural requirements of kitchen managers As far as the country is concerned, excellent, comprehensive and well-managed "chefs" are rare. Many enterprises and hotels are often worried about not finding a satisfactory chef. On this issue, Japanese hotel management puts forward natural requirements for chefs, that is, the application of technology is high and the comprehensive quality of individuals is very important. The more comprehensive the chef, the better, otherwise it will be difficult to manage a group of technicians. The brain should be diligent in thinking, dare to absorb new things, and actively complete various tasks assigned by superiors. Second, effective guidance and excellent management As a chef, the focus of work is management, and effective guidance and excellent management should be achieved. In many hotels, some people are highly skilled, but they are unwilling to pass on their skills to others. In this way, the overall level of enterprises can not be improved, and similarly, they can not be trusted by their subordinates. Such a selfish way of working, it is difficult to have excellent work performance, and it is easy to form a small group inside the kitchen. An important job of the chef is to convey the intention of the hotel operator to every employee in the kitchen, and not only that, but also to coordinate among various departments, which requires internal management and coordination. There are many technicians in the kitchen, so it is unequal to treat people with strong and weak abilities like people. Japanese managers believe that the gap between those who have contributed to the enterprise and those who have not should be widened, and it is not advisable to focus solely on seniority and education. In focusing on ability, we should boldly promote capable people and exclude personal feelings. Dutch hotel management experts believe that chefs should have sales awareness and guide all kitchen staff to learn to sell. In order to increase business income, they must provide quality services, the dishes should be delicious and the prices should be appropriate, and they should also have a sense of sales. They can introduce dishes to guests, answer questions and try to win back customers. Third, the procurement, acceptance and storage links that should not be ignored From the most basic level, procurement is very important, because catering businesses must buy food, beverages and other accessories to produce and sell catering products. But this is not the only reason why purchasing is important. The operation of the procurement process will affect the use or loss of funds. For example, if too few items are purchased and there is a shortage of inventory, sales will decrease and customers will be disappointed; If you buy too many items, the funds will be stored in unnecessary inventory and cannot be used for other purposes. Dr. Namr, an American hotel management expert, believes that the importance of procurement can be simply summarized as one sentence: procurement directly affects the bottom line of cost. Every dollar saved by effective procurement means an increase in corporate profits. Only the most feasible procurement scheme can help catering managers win the best economic benefits. Goods must be stored after purchase and acceptance. Stored programs must pay attention to three issues: safety, quality and registration. Dr. Namr explained: Think of the warehouse as a bank vault, where all kinds of food and drinks are cash. Many enterprises store goods worth thousands of dollars in warehouses. Ask yourself, "If I have a room full of cash, how can I guarantee its safety?" Your answer will explain how to control inventory. Fourth, strict cost control and management cost control is a center of kitchen work. This is not just a chef's business, he needs everyone's joint efforts. On this issue, the Japanese view is: "All kinds of hotel fees should be known to employees. Everyone in every position should be cost-conscious, which requires everyone to control costs and expenses together. The kitchen manager should mobilize all employees to save electricity burning costs and keep costs at a minimum. " Food ingredients are one of the keys to cooking. Chinese and foreign kitchen managers believe that first-hand procurement is the most important; In the procurement of raw materials, it is necessary to obtain good and high-quality materials, and compare them in many aspects when purchasing, and the price should be low. In order to reduce unnecessary waste in work, the quantity of raw material procurement is also a key issue. When the hotel determines the cost rate, the chef has the obligation to control the cost rate, at least not to break it. Mr. Roy of the United States believes that the money used for procurement is called "high-energy currency" because it is directly linked to the profits of enterprises. You should avoid buying unsalable goods, because if you store them in the warehouse, the money spent on them will only bring you dust, not profits, and the overstocked inventory will be of no use to the restaurant. Mr Roy thinks that China pays more attention to finance. In fact, chefs should have a consciousness, that is, consciously accounting for costs and expenses.