The kitchen is the core of the catering industry and the important place of production. Establishing corporate image and creating famous brand enterprises need years of accumulation and huge investment. Therefore, there should 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 three aspects: processing, preparation and cooking. (1) Raw material processing can be divided into rough processing (animal slaughter, etc.), fine processing, 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, and use them to inspect and guide the whole process of production, eliminate all productive errors at any time, ensure the high-quality image of food quality, and make supervisors have a standard inspection basis to achieve the effectiveness of control management.

(1) processing standard. Formulate the quantity, quality standard and degree of inflation of raw materials and materials. Formulated "Raw Material Net Standard", "Knife Handling Standard" and "Dry Goods Rising Standard".

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

(3) cooking standards. The processed and prepared semi-finished products are heated into dishes and the proportion of condiments is stipulated, so as to achieve dishes with all colors, smells, tastes and shapes.

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

opinions on kitchen management

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 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.

In today's catering market, the competition is extremely fierce. Whether a catering enterprise can stand firm in the competition, expand its operation and form its 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 clear.

A reasonable division of labor is the premise of ensuring kitchen production. The kitchen level should formulate posts according to the production situation, facilities and equipment layout, and then make clear provisions according to the functions and requirements of the posts, and form a text, so that each employee can clearly understand his responsibilities, what to accomplish and who to be responsible for.

second, the system of constitutional goodness and supervision

after the establishment of the system, it should be gradually improved according to the operation situation, and the more sensitive provisions such as rewards and punishments for employees should be clear and clearly defined. In order to avoid the system becoming a mere formality, we should strengthen the supervision. We can set up supervision managers to assist the chef in implementing and executing various systems (the ratio of administrators to employees should refer to 1: 12), correct the common management problems of most kitchens with arrangements and no implementation, ensure that the daily work is strictly carried out according to the regulations, and make the kitchen work rearranged and strictly implemented. The rules and regulations of the kitchen floor are the guidance of employees' work. After the post responsibilities, rules and regulations and supervision methods are made, there are rules to follow when further strengthening the management of personnel.

Third, people-oriented management

Only a reasonable division of posts, a sound system and high-quality personnel can make it work well, and the modern kitchen layer should change the traditional concept of focusing on skills rather than its 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 a 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 can't ignore the real skill base when hiring employees, but it should improve its requirements in cultural literacy. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the concept of operators, can the dishes be produced in a breakthrough, form a style, and be easier to communicate and coordinate in daily life.

iv. cost management direct raw material cost

besides quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, we can use and sell the leftovers to make banquet dishes through certain processes, such as making handmade dishes and arranging working meals. For some leftovers that cannot be handled in time, you can contact some canteens, restaurants, feed processing plants, etc. for take-away treatment, such as fish heads, meat heads, black oil, etc., in order to reduce costs. In addition, the chef should also make a set of balance sheet of income and expenditure, make financial analysis and calculation, compare the large and fixed raw material expenditure with the turnover on a regular basis, and control the raw material cost. Indirect costs mainly refer to fuel, water, electricity, washing, maintenance, goods consumption and office expenses, which belong to the management category of the chef. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel accounts for about 1.6%-1.9% of the business of vegetable gold, and water and electricity account for about 1.2%-1.5% of the business of vegetable gold. If the expenditure statement exceeds the planned index, find out the reasons and make rectification. Regarding the kitchen equipment, the chef must master the basic maintenance knowledge and formulate the standard use. Cleaning methods, and then the responsibility to implement the post leader. In terms of maintenance, general plumbers are 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 hotel efficiency.

V. Coordination among departments

Today's kitchens should not only ensure the supply of products, but also coordinate well with relevant departments. In order to obtain the cooperation and support from many aspects, to ensure the smooth operation of the kitchen and get a better sound, especially the front office, public relations sales department, engineering department and so on.