1. The "natural" requirement for a kitchen manager is that there are not many chefs in the country who are excellent, knowledgeable, and know how to manage. What is taken for granted: strong skills and personal qualities are essential. The head chef's brain to think hard, to dare to absorb new things, and under the instructions of superiors, and actively carry out the tasks entrusted to the superiors.
2. Effective guidance and excellent management as a head chef, the focus of the work is management, should be effective guidance and excellent management. The transfer of technology is to improve the overall level of the enterprise, too conservative it is easy to form cliques within the kitchen, the instructions of superiors is difficult to maintain quality and quantity. An important job of the head chef is to convey the intentions of the hotel operator to the staff, but also to do a good job of internal management and coordination of the work of the people who have contributed to the enterprise should of course have not certain treatment.
3. Strictly for the control of cost management chef manager should have to have a self-awareness. That is, consciously accounting for costs and expenses. This is not just the head chef, but the key positions should be cost-conscious.
4. The head chef must control the profitability points kitchen management is to increase profits. There are nine major profits in the diet, 1), the design of the menu 2), purchasing activities 3), the storage of goods 4), storage of goods 5), the use of raw materials 6), the preparation of cooking 7), the method of cooking 8), the cash register 9), the service of the waiter. Profit point refers to an aspect of the operation that can increase profit if handled well, and decrease profit or even lose money if not handled well. We should not only grasp the gross profit rate, but also to grasp the profitability of pure profit. The menu is the center of the whole catering pivot group, all other activities around it. Design a good menu for catering operations is critical. Each dish on the menu should be cross-use of ingredients in order to minimize inventory.
5. Be prepared to grasp the needs of the guests in a timely manner, to understand the market information, according to the changes in the modification of the plate and the development of some new dishes. As a manager should be a sensitive sense of odor, find new things to take the initiative and understand. Timely understanding of market information, to grasp the trend of guest demand. To manage the kitchen business, we must establish a perfect kitchen organizational structure and a set of strict management system to make the kitchen organization clear the functions of each department, the scope of production and its coordination, the implementation of the division of production, so that each employee is clear about their duties, so as to achieve the kitchen business systematic, standardized purpose.
I, responsible for the overall work of the Department of production, organization and command of the cooking work, do a good job in the deployment of labor force, the subordinate staff to do a good job, in close contact with the chef. According to the technical expertise of each chef, the rational arrangement of technical positions (specific implementation of A, the introduction of talent competition mechanism, in line with the "capable on the level of the mediocrity of the principle of the mediocrity of the next, the rational use of talent. B, performance appraisal of the staff, the use of scientific methods of staff performance, education, thinking, quality and its ability to work, physical condition and other aspects of the overall assessment and evaluation, so as to determine the work of the staff and evaluation of the staff. And evaluation, so as to determine the work potential of employees and the degree of competence. General daily assessment, such as: analysis of the cause of guest complaints; sampling test scores; on-site operation of the actual observation and evaluation; unannounced investigation method.
Second, take the initiative to listen to the views of guests, often and the front office to maintain close contact, and constantly improve and enhance the quality of food produced by the Department of A, take the initiative and the lobby manager, bar staff to understand the views and needs of customers, and set up the opinion book, and constantly improve the work of the kitchen B, constantly instill and cultivate the internal awareness of the back of the kitchen staff. Ensure that all levels of staff, in an environment conducive to improving customer service consciousness, understanding and experience of the business and related behavioral activities, but also to ensure that employees are ready to participate in the management process in a service-oriented manner, (including attitude management and communication management), adhere to and encourage employees to "part-time role of the marketer".C. Close contact with the front office, to improve the work of the hotel, Close contact with the front office, the hotel's marketing efforts, such as: 1) special events marketing, 2) giveaways marketing; 3) the organization of special events and giveaways marketing plan; 4) food display marketing; 5) tableware and food presentation marketing; 6) the marketing of banquets.
Three, familiar with and master all the sources of goods, supervise the purchase plan and the sources of goods to prevent the deterioration of raw materials and custody A, the development of a detailed system of acceptance of goods, clear purchase, collaterals; B, the procurement of quality management, the development of a "standard procurement specifications" example, including, raw materials, parts, origin, grade, appearance, color, freshness; C, the quality of procurement management, the development of a "standard procurement specifications" example, including, raw materials, parts, origin, grade, appearance, color, freshness. C, procurement interval and procurement quantity management, (1) perishable raw materials procurement quantity management; (2) non-perishable raw materials procurement quantity management; D, acceptance management: (1) quantity acceptance control; (2) quality acceptance control; (3) price acceptance control; (4) check the acceptance of the daily table;
Four, control the cost of things, rational use of all kinds of raw materials, to make the best use of the materials, to reduce waste. A. Accounting for the cost of food and beverage and supervise the control of the cost of each link; B. Analyze the daily cost statements and monthly cost statements to find out the cost differences and cost responsibility; C. Organize and carry out the cost of public analysis of the General Assembly, so that everyone can take action.
Fifth, to grasp the quality of food, often check the specifications, the supply of fast and organized. Urgent customer's urgent A, the standardization of the production process control: (1), the standard degree of cooking; (2) the standard share; (3), the standard amount of ingredients; (4), the standard cost of each serving of the dish. B, the quality of food production standards control: (1) the quality of raw materials control; (2) the quality of processing and cooking control; (3) the finished product placed on the time of the quality of the control of the C, the control of the production of the discounts to develop a detailed The production system.
Sixth, grasp the management of the chef and technical training, maintain the characteristics of the local cuisine, familiar with the major cuisines and western cooking methods, and constantly develop new dishes, increase the variety of colors. Create their own characteristics of the food style A, organization and encourage employees to learn more, work excellence, develop a professional chef standards, so that employees have the direction and purpose of efforts. B, regularly held internal cooking competitions and notification of the dish sales charts. C, improve the management of staff incentives can be divided into material incentives (wages, bonuses, benefits) and spiritual incentives (purpose incentives, honor incentives, growth incentives, competition incentives, caring incentives, role models) Competition incentives, care incentives, role model incentives, destiny **** the same body incentives)
Seven, grasp the food hygiene, utensil hygiene and kitchen hygiene, and the staff's grooming, spiritual appearance, and constantly improve the overall quality of staff A, to develop a detailed hygiene control system B, pay attention to the staff's daily life, and advocate civilization, publicity unit of the corporate culture of the mind of each person to form a spiritual cohesion so that each person C. Manage the safety of the kitchen, regularly check the kitchen facilities and equipment. How to improve the economic efficiency of enterprises: a company's survival comes from profit, how can we have profit? Product quality, market price. Product visibility, the company's commitment. 1: grasp the quality of the product. The same material has a good master, good technology, products in each process to be strictly required to take seriously the 2 price is suitable for the market 3 to improve the visibility of the product. Product packaging, modeling, design 4 enterprise's commitment must be reasonable line 5 to improve the unity of the enterprise, improve staff morale 6 enterprise service attitude 7 timely innovation.