People to food for days, food to clean for this, health management is a regular restaurant business management work in the work of a non-catch, so we make kitchen work plan is very necessary. Below I give you the 2020 kitchen work plan model five, I hope you like!
Kitchen Work Plan Sample 1
Kitchen in order to provide guests with a variety of high-quality products in a timely manner, to ensure that all the needs of the guests to meet the quality of the products have an unavoidable responsibility. In this regard, the development of this plan:
First, according to the dishes and products arranged by the chef's team, the teams work under the leadership of the head chef and chef, and is responsible for their respective varieties of cooking, and processed in strict accordance with the specifications of the products, so that the products are uniform standards, to ensure quality.
Second, each team must obey the leadership, according to the recipes, menus and special dishes and booking dishes cut with cooking. After work, the first good plate, stove health, ready for a variety of condiments, check the filter to prevent debris mixing affect the quality of the dishes.
Third, the processing of raw materials to adhere to the first, first out of the principle of raw materials, the collocation, stocking, up hair must be careful and meticulous, sub-file materials to be rationalized so that everything is used. Refrigerator instruments placed neatly, raw and cooked separately, every day to organize, to prevent food spoilage, found that spoiled food is not allowed to process and sell, should be reported to the head chef to deal with.
Fourth, adhere to the quality of the meal is not on, not the number is not on, the vessel is not clean is not on, do not respect the principle of religious beliefs is not on. Especially colorful dishes, fire dishes seriously, do not arbitrarily change the flavor characteristics, strictly in accordance with the order and guest requirements to master the dish time.
V. Strictly good food
hygiene, from the purchase of goods, materials, cooking production are strictly checked to prevent food contamination. Strictly in accordance with the operating procedures, knives, plates and other utensils in accordance with the provisions of the disinfection.
Six, in order to put an end to the problem of substandard quality of food, the chef number, signature system, tracking service, prompting the chef in the cooking efforts to ensure product quality.
VII, at any time according to changes in market demand and customer demand for dishes, dishes for local repair and improvement, improve the quality of dishes, so that the dishes color, aroma, taste, type more suitable for people's tastes change.
Kitchen work plan model 2
Catering business should be good at timely analysis of different levels of demand desires, in order to develop a variety of adapt to a variety of different levels of demand for new products. Meet the needs of people's products can be accepted by customers. Therefore, the development of product development plan:
A kitchen and other departments (front office, purchasing department, marketing department), in close contact with the market information at any time to understand the needs of the product improvement and development.
1, the nutrition of the dishes, quality, raw materials, utensils requirements.
2, the price of food, promotional tools, sales, advertising and publicity to understand.
3, on the market capacity, customer demand, consumer psychology tendency, product quality reflection to understand.
Second, the kitchen will face the overall staff communication and exchange, so that all employees for product development ideas, and accordingly set up a rationalization proposal processing system, the rationalization of the proposal for effective incentives, and to make it institutionalized, promote and encourage the sense of innovation.
Third, the establishment of product development team, led by the kitchen, with the participation of procurement, marketing departments. According to market information, continuous research and development of new products.
Fourth, the regular collection of new product development proposals, through the assessment, identification. The development of new product program mission statement, through trial production, identification and then study the product sales and service methods.
V. Regular job and technical training for employees, the head chef of each team, chef assessment, evaluation, according to the performance of the work of the local rewards and punishments.
Kitchen work plan example 3
People eat for days, food to clean for this, health management is a regular management of catering enterprises must grasp the work, for the promotion of economic efficiency and improve the credibility of the enterprise, visibility, has the role of the role of can not be underestimated, to this end, the special formulation of this plan.
First, the establishment of health organizations. The company sent an important person in charge of presiding over, in charge of health work (built a health cleaning department) and set up health specialists (part-time) on the implementation of the full range of health management. Each department elected several part-time health supervisor. Regular hygiene inspections. (Production production room by the supervisor of the daily arrangements for cleaning and sanitation work, and set up a full-time (part-time) environmental health staff, responsible for cleaning the production room at any time the ground health. Part-time health inspectors are responsible for checking and supervising the daily health work).
Second, the signing of health work at all levels of responsibility. Hygiene work to implement the target management approach. At the end of each year, the competent leader and the company's department heads and the competent leader to sign the second year of the health work of the certificate of responsibility, according to the provisions of the certificate of responsibility for acceptance and inspection, rewards and penalties are honored. Unannounced and routine inspections, such as the discovery of which link, which team out of the problem, directly pursue the responsibility of the parties involved, the competent leader to put forward the treatment and rectification of opinions, by the team in charge of the implementation.
Third, the implementation of environmental health, "geographical division of labor, responsibility, implementation to the person" principle.
1, the ground, the ceiling is clean, no garbage, dirt.
2, the walls are clean, adhere to the "five no" both no dirt, no cobwebs, no accumulation of dust, no posting, no scratching.
3, the production of a variety of main ingredients, ingredients displayed in an orderly manner, different tableware has a fixed location, the production staff do not mix condiments, utensils, upside down affect the health.
4, the corners of the wall to keep clean, columns of debris, no chaotic stacking, for the temporary pile should be cleaned in time.
5, garbage should be dumped in a special bin (barrel).
6, in order to ensure the smooth flow of sewerage, such as in the event of blockage should be immediately dealt with through the competent departments and leaders responsible for.
Fourth, food hygiene in strict accordance with the "Food Sanitation Law" and health "five-four" system requirements to implement, to prevent poisoning accidents, responsible for people's health.
1, strictly adhere to the "four segregation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines, retail food should use food clips, to prevent poisoning.
V. Strengthen the management of personal hygiene, urge employees to improve their own health.
1, the hotel production and operation of the first line of production and service workers must be licensed, "health card", "health training certificate" and annual Hugh check.
2, suffering from infectious diseases, must be treated with a hospital and the health department of the health certificate before re-entering the workplace.
3, the production staff must wear good working clothes (cap) to work, on duty during the operation, are not allowed to wear slippers, too high heels, not allowed to wear shorts or short skirts, are not allowed to wear tank tops or backless clothes, are not allowed to smoke, betel nut chewing, eating melon seeds and other food, are not allowed to leave long hair or beard, are not allowed to wear a ring or painted nail polish.
VI. Anyone who violates the above provisions will be strictly punished in accordance with the relevant provisions of the Employee Award Regulations.
Kitchen Work Plan Sample 4
In order to the company's marketing operations, according to the production goals to control the waste of the production process, the development of a practical and useful organizational structure, the establishment of a clear division of labor, the personnel for scientific labor combinations, so that each production has a specific person directly responsible for.
Second, the kitchen jobs
The ultimate goal of the design of the kitchen organization is to effectively organize the production, so that the kitchen departments function properly, the work are responsible for. The post stipulates job responsibilities, organizational relationships, skill requirements, work procedures and standards. So that the position of each employee are clear in the organization's position, scope of work, job duties and responsibilities, know who is responsible for, who accepts the supervision, with whom there is a necessary link in the work, know the work to be held accountable.
1, executive chef duties
Work plan:
①, according to the catering department's business objectives, guidelines and tax indicators issued, responsible for the restaurant's menu planning replacement, responsible for the development of product specifications.
②, for large, important banquets, cocktail parties, cold meals will personally formulate the menu, personally formulate the purchase plan and production arrangements, and inspection and supervision, to ensure that credible and profitable.
③, according to the market situation, make a good food festival and food weekly plan. At the same time, according to the technical situation of the kitchen, the market supply situation, the inventory situation to make a good special selection of dishes and marketing dish planning.
④, according to sales and forecasts, make a good daily production volume of the issued plan, strict control of inventory and surplus food. ⑤, the development of the kitchen production operation program of work and work norms.
⑥, according to the product requirements, the organization to develop the quality of raw materials specification and the procurement department to put forward the above requirements. ⑦, the development of new product development, testing and utilization of plans to establish the restaurant's style of catering.
⑧ according to the production requirements, the development of kitchen equipment, tools, utensils, replacement of the purchase plan.
⑨ Responsible for the specifications of the dish system, the organization to develop standard recipes or formulate the production specifications of each process separately, and in this way to check the production norms.
⑩ formulate the chef's business training program.
Organizational management:
①, organize and direct the work of the kitchen, supervise the preparation of food, and produce quality products at the specified cost to meet customer demand.
②, plan each meal, supervise, check and coordinate the work of the head chef, responsible for their assessment, evaluation. ③, according to the production characteristics of each kitchen, the preparation of work schedules, check the attendance of subordinates.
④, according to the chef's business ability and technical specialties, to decide the arrangement and scheduling of the staff of each post.
⑤, according to the requirements of the hotel, the formulation of kitchen regulations and direct subordinate duties. The company's management team has been working on a number of projects, including the development of the control and checklists for each job.
Food production:
① Check the preparations before the meal.
② check the food preparation methods and operational standards.
③ Check the quantity and specification of each dish.
④ Taste the cooked dishes.
⑤ Check plating specifications and presentation requirements.
⑥ Check the hygiene of the production process.
⑦ Check the speed and temperature of the dishes.
⑧ Instruct the head chef and cooks in fine cooking.
⑨ Check and control the utilization of food ingredients, storage to ensure that the dishes are in line with the costing.
Food sales:
①, regularly solicited the restaurant on the quality of products and production and supply of opinions, and will be implemented to solve the problem. ②, the principles and requirements for direct subordinates and restaurant collaboration, and guidance on collaboration.
③, pay attention to the guests' opinions, and deal with the guests' complaints about the kitchen production.
Other aspects:
①, responsible for kitchen production tasks and coordination.
②, responsible for the kitchen environment and production process safety inspection.
③, check the staff's grooming and personal hygiene to meet the hotel's requirements, remind staff to comply with the staff code and be responsible for their behavior.
④. Be responsible for the behavior of the cook's technical file work.
⑤. Supervise reports and applications related to work.
2, the duties of the chef:
①, accept the instructions of the executive chef, and report on the work.
②, the development of supervisory duties, responsible for the assessment of the supervisor's assessment, according to its performance proposed rewards and punishments, reported to the Executive Chef for approval. Supervision and coordination of shift work.
③, according to the business level of the chef, put forward the arrangement of post staff and mobilization proposals, according to the production requirements of the work schedule.
④, participate in the menu, product specifications, food purchasing specifications development, participate in the development of new products and research.
⑤, planning the production of this kitchen, according to the menu and the sales situation, every day to put forward the required raw materials ordering requirements. ⑥, every day according to the menu and production tasks, directing the groups to do a good job.
⑦, the opening of the meal supply on-site command, and supervision and inspection, to ensure that the quality of food, specifications and speed of food in line with the requirements of the restaurant.
⑧, personally responsible for and involved in large banquets and important guests cooking dishes.
⑨, the preparation of the end of the supply work, supervise the team to do a good job cleaning, collection, safety.
⑩, supervise the kitchen staff human instrument, health, remind subordinates of the implementation of the staff code and take responsibility for their behavior. Appraisal of the materials related to leave and other applications.
3, the duties of the supervisor:
①, make shift scheduling, reasonable arrangements for rest.
②, the development of the job duties of each position, the assessment of the work of the chef class, based on performance recommendations for rewards and penalties. ③, participate in the work of the post, undertake the duties of the post.
④, grasp the menu and tasks of the day, and assign tasks clearly to each post.
⑤, the preparation of the opening of the meal check and implementation, to ensure product quality, work standards.
⑥, command the shift health work and energy switch safety, responsible for equipment and food storage.
⑦, every day to put forward the Department's ordering requirements, regular reports to the head chef, so that the superiors are clear about the work of the team, the production situation.
⑧, weekly work shift scheduling, rationalization of rest.
4, the chef's duties:
①, accept the work of the director of the instructions, master the day's menu, know the work task, according to the procedures to receive raw materials. Do a good job preparing for the start of each meal.
② before the start of the meal on the work check once, and take responsibility for the problems that can not be resolved timely report.
③ operation in strict accordance with the operating procedures and product specifications, standards, pay attention to health, safety checks and savings. ④ Problems found in the operation should be reported in time:
Food quality does not meet the requirements;
The operation of the previous process does not meet the requirements;
The operation of the equipment has anomalies;
Tools or utensils are not enough to use;
⑤ Responsible for the maintenance of the equipment in the operation office and the cleaning and collection of tools.
⑥ Responsible for the collection of raw materials after the end of the work, cleaning of tools, cleaning of environmental sanitation, energy shutdown. ⑦ Accept other tasks from superior.
5, health, equipment supervisor's duties:
①, the position by the shift supervisor or shift staff, so that the entire kitchen staff to pay attention to the work of health equipment.
②, every day at work to urge health specialists to strengthen the kitchen health work.
③, processing food ingredients with equipment, kitchen utensils (such as kitchen knives, grinder, fried patties equipment, etc.) to maintain cleanliness and sanitation. ④. Control the generation of bad odors from cooking equipment and tools, and improve the efficiency of the equipment.
⑤ Maintain refrigerated cleaning and sanitizing equipment and supervise cleaning and sanitation according to operating procedures.
a. Type of equipment;
b. Cleaning time;
c. Removal, scrubbing, installation steps;
d. Safety precautions.
e. Scrubbing rinse, disinfection with the nature of the cleanser, disinfectant, quantity and water temperature. Equipment, tableware and environmental health depends on the managers and all employees to recognize the importance of cleanliness and hygiene and their own requirements and their own specific work, so set up the supervisor, in the form of rotation is an important position in the education and training of employees.
Kitchen Work Plan Sample 5
According to the current store and business situation, the kitchen dishes appear the problem is mainly reflected in the following: a single dish, there is no real signature dish (to strengthen the taste control), the control of ingredients, the kitchen process. For these aspects, will be in the next 45 days to immediately improve.
First, the single dish
Currently all the dishes are completely copied from the German chef training process and the original German recipes, the number of choices is completely sufficient in the West, but in China, especially the picky Shanghainese, it is an urgent need to increase. In order to increase the choices of the guests, enrich the menu content, but not blindly push the new dishes. Special proposed the following plan: First of all, according to the German food culture color, seize the German taste and grinding trial dishes under the premise of
A will be launched in the next 2 weeks of the fish and chips (cod), the current practice of cod on the 2 kinds of selection of materials on the 4 kinds of grades, taste - sweet and sour and slightly spicy
Launched on September 26th
B German grilled sausage -Germany's local characteristics, many Shanghai people recognized German characteristics, strive to launch in the Fourth of July Taste characteristics to sour = sweet "salty" spicy, the production method of barbecue, baking two. Best served with German beer. Launch time: 3-5 days after the next supply.
C Although many Shanghainese say German salty pork hand, but personally believe that the current state should not be on! Autumn is coming, should be in line with the seasonal increase, rich meat selection - from the grade of meat to distinguish. The ingredient program will reflect that. Launch time: the National Day period to start
D drinks should be increased to adapt to the southern people's drinks, such as: concentrated type of kumquat sauce, lemon sauce, slimming aloe, etc., this kind of drinks can be through the name of the product to guide the sales.
Launch time: before the National Day
Launch time depends on the purchase time and funds
Second Signature dishes
Signature dishes are the lifeblood of every restaurant - signature dishes for 2 kinds. One is the German signature dish, the other is the signature dish of Mugueri. According to the current guest feedback and the maturity of the dishes, the general target for potato dishes, pizza, burgers, pasta, spaghetti, barbecue pork ribs, barbecue cowboy bones, chicken wings and the corresponding barbecue (including pork ribs, cowboy bones).
Personal opinion,
Mugueri signature dishes are ------- pizza, meat sauce / shrimp spaghetti, burgers (which is the Mugueri special color flavor) taste, satisfaction on the above is recognized.
German specialty signature dishes ------ potato dish, pork ribs. After the introduction of new products, add grilled sausage and fish fillet.
Main dishes ----- through the grade of the steak Select the most stable good quality meat - the main push!
P.S. The purpose of the signature dish is to attract people and increase the guests' intuitive understanding of the store. As well as the convenience of engaging in activities. And the essence of the signature dishes is to increase turnover and profit margins relatively large dishes. In addition to potato dishes, other profits can be controlled to reduce.
Launch time before September 26th.
Strengthen and maintain the flavors left by the training of German chefs, the main flavor lies in the sauces, which are currently made entirely according to German recipes, and the pre-existing differences are in the preservation time and the amount of ingredients used (mainly salads).
All the spice class, are the last to put, warm fire, sealed and preserved.
Third, the control of ingredients
In order to ensure the quality and popularity of the group purchase, will gradually adjust and increase the selection of ingredients. The process is: out of the program - selecting and checking the ingredients - into the material - trial food - whether to improve - - order food. The starting point will be meat.
1. Steak selection program:
A. 17.5 yuan Angus meat out of a single steak or push new products - as well as to do word of mouth provided to the group purchase, if the meat quality and taste are good then can be used as Mugueri signature dishes
B. 12 yuan domestic meat out of a single product or to replace the future of the group purchase and activities
C. 10 yuan domestic meat out of a single product or to replace the future of the group purchase and activities
C. about 10 yuan of meat out of the barbecue single product2 seafood:
At present, there are 2 kinds of dishes involving shrimp One is peeled and decapitated shrimp (the manufacturer to provide very good quality, slightly expensive) about 40 heads of a catty. One is out of the seafood skewers (seafood market procurement) about 36 heads of a catty, seafood category is a little single
Options A. Increase clams, mussels (sea rainbow). For new products
B. Shrimp size (number of heads), out of the side dishes with 40-46 heads of shrimp out of the skewers with 33-37 heads, out of the new single shrimp
Selected shrimp less than 25 heads of shrimp
C. Crab legs, out of the single product, you can choose to close to the king crab legs - steamed buns of crab legs, or freshwater crab legs of the local
3 increase in accompaniment to the seafood, the seafood is a bit single
The new product is a new product. p>
3 Add snacks to accompany meals
In order to enrich the future snacks, and afternoon tea, the design adds the following
A. Popcorn B. Pastry C. New drinks (concentrate)
Need to choose ready-to-eat popcorn, pastries can be semi-finished products or homemade (cheesecake, chocolate cake, tarts, cookies, etc.), drink innovation needs to be chosen to concentrate the class Kumquat, aloe, orange, lime.
4 Burger increase 1-2 kinds
Learning from J&B's burger, add mushroom burger and fish burger.
5 Alcoholic beverages: Beer is recommended to be bottled, bulk beer will be considered when popularity is brought up, and Tsingtao and German beers will be used for all future drinks.
6 control of ingredients: from the preservation of ingredients to start, a reasonable calculation of the daily amount, and estimate the amount of the next purchase of goods and time. Through a dish a table to standardize the control of the use of the amount of ingredients. Let each chef to develop a cost consciousness, not waste is the biggest control and cost savings.
In addition, the introduction of new products, grasp the not easy to casually fill the number on the premise that the ingredients have landed, and then push.
Fourth, the kitchen process to improve
Before the National Day to establish a perfect kitchen process, the formation of the company's kitchen information system (currently a single dish, the system is relatively simple) strictly in accordance with this process, the increase of new products and signature dishes will be programmed into this system. In this system, mainly reflects the production of standardized procedures, including the materials used in each dish, plating, production time and hygiene. (Currently only the cost and material table)
Process also includes the process of meals, according to the guests under the order, reasonable control of the meal time, the current peak time point of the same dish, the kitchen is easy to habitual mechanical operation, often ignoring the other single point of casual guests (such as non-activity - single point of pizza or other single point of view), and try to do not ignore the individual, the same time to produce.
To cope with this kind of problem, we need to work together with the front and back of the field, the front in the process of service to leave enough room for the back of the kitchen operation time. At the same time, the cashier accurately orders, scheduling, production time is slightly longer meals, should be prepared immediately after the order and on the pot. Do the balance within the ability to do so. This really takes a while to get used to.
Additional cooks will be needed in the future as guests become more numerous.
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