Kitchen management plan

Restaurant staff should advocate and admire the ethos and family management. First, advocate intimacy, that is, all employees, including managers and employees, employees and employees, employees and customers are in harmony with each other. Second, advocate unity and unity, that is, all employees have a clear division of labor and cooperate with each other, which is unity under the same goal. This kind of unity is the fundamental guarantee for the restaurant to achieve its own goals and the driving force for the restaurant's development. Unity can make employees work side by side with one heart and one mind.

advocate mutual help, that is, employees care for, love and help each other in their work and life. Fourth, advocate the friendly fashion, that is, employees get along well with each other and love each other. Friendship is based on "benevolence", and only "benevolence" can be friendly with others. Employees are required to be strict with the law and lenient with others. 5. Advocating thrift is diligence and frugality. Diligence is the precious wealth of restaurants, and practicing economy and opposing waste are also the ways for restaurants to prosper.

6. Advocate respect for fashion, that is, although there are positions and jobs in the restaurant, every member of the restaurant should be able to respect each other, not despise others, look at their advantages, learn more from others, and respect their personality, knowledge, technology, labor and even living habits. Seven, advocate cooperation fashion cooperation, that is, although there is a division of labor, but can achieve the division of labor, can work together, do not care about neighbors, no matter what is inside or outside, do it with all your heart and take the initiative to help others. Eight, advocate the trust fashion trust, that is, the restaurant managers and employees can understand each other, do not suspect, trust, do not bully others by force, do not bully their superiors and deceive their subordinates, can choose talents and appoint people, be competent, and be practical without doubt. Everyone can be honest and treat each other warmly.

It's a good atmosphere formed by the staff of its restaurants for a long time. This kind of atmosphere, as a restaurant manager, will strongly guide the whole restaurant members to have a good fashion and mental outlook, and I believe that the whole restaurant will show a good atmosphere, because these will be a great spiritual wealth of the restaurant. I believe that it is of great significance for employees to work in such a good atmosphere and then to establish a good catering image in order to expand the visibility and reputation of the restaurant. Kitchen production process control plan

1. Food positioning

Focus on the principle of fine cooking of coarse dishes, meticulous care, turning waste into treasure and value for money.

Second, the quality of dishes

Organize several technical backbones in the kitchen, set up a food research group, and exchange and summarize the feedback from the front office and customers in time every day. Start from every small link and gradually improve the deficiencies. Adjust the dishes in time, improve the quality of dishes, avoid improper operation, and do not bring any loss to the restaurant. Qi Xin makes concerted efforts to present high-quality dishes on customers' tables.

third, strictly control the cost and make the best use of it.

keep a record of the kitchen business and purchased raw materials one by one, grasp all links, implement the responsibility to people, divide the work carefully, save raw materials, properly preserve raw materials to avoid unnecessary waste, and make the best use of them.

Fourth, the kitchen includes processing and cooking.

it will be divided into different posts, and there are many links in it. To make each link closely related and clearly divided, it is necessary to control the kitchen production process. Kitchen production control is to check and guide the production quality, product cost and production specification in three processes, and eliminate all productive errors at any time. Ensure that the expected cost standard is reached, eliminate all productive waste, and ensure that employees operate according to production norms and standards to form the best production order and process. V. "Kitchen Operation System" The kitchen must make a set of strict and feasible operation procedures and strictly control the quality of dishes. (1) Personal and post-creation operation, starting from semi-finished product processing.

Give each dish a taste and ingredients, and let each chef cook according to the taste and match according to the ingredients. (3) the production speed should be fast, and the chef should do a good job in the usual preparations to prepare for the normal operation of the dinner. Six, "kitchen work system" 1: abide by the company's rules and regulations, obey orders, respect superiors, unite and help each other. 2. Obey the attendance system of the restaurant, go to work on time, leave early, and ask for leave. 3: The working hours are from 9: 31 am to 14: 11 am and from 16: 31 pm to 21: 31 pm. The staff on duty every day can't get off work until the guests have left. 4: Dining time is 11: 31-11: 11 in the morning, 16: 31-17: 11 in the afternoon and 21: 31-22: 11 in the evening. 5: During working hours, everyone must be in their posts, and they are not allowed to leave their posts without authorization, and they are not allowed to gather people to fight. Dinner time is 11: 11-13: 45 at noon, and the chef on duty will finish the work after 17: 11-21: 15 at night. 6: Kitchen staff are not allowed to steal any restaurant food. 7: Kitchen staff are not allowed to be on duty during working hours. 8. The kitchen must do a good job of sanitation and cleaning, and it must be cleaned once every Monday and Thursday. Every day, all departments should do a good job of sanitation.

9: due to improper operation of the kitchen, personal reasons, such as deterioration, rot, foreign bodies, odor, etc., will be investigated, in addition to the kitchen supervisor, the accident himself will also be fined accordingly. 11: Kitchen staff must do four diligence: hand diligence, mouth diligence, brain diligence and leg diligence. 11: Kitchen staff must do a good job in saving costs, putting an end to waste, controlling the use of raw materials, and saving water, electricity, oil and gas, and rationally utilizing raw materials. 12: Grasp the quantity of raw materials and dry seasonings out of the warehouse, be aware of them, have evidence to check every day, and strictly control the quality of dishes. 13: The kitchen staff must do their own jobs and be responsible for their own responsibilities. If there is any problem, they will be directly investigated for their responsibilities. 14: Every kitchen worker must have the moral spirit of being dedicated, loving and helping each other, and be an excellent chef. 15: Kitchen staff must have a sense of fire control, avoid accidents such as fire, electricity leakage and liquefied gas leakage, turn off the lights, fire and liquefied gas before work, and check them regularly every day to avoid accidents. Those who have accidents due to dereliction of duty will be punished according to the seriousness of the circumstances, and even be investigated for legal responsibility. 16: The kitchen staff must strictly abide by the above rules and implement them conscientiously, and if they violate them, they will be severely punished according to the seriousness of the case. Responsibilities of the Chef: 1. Be responsible for the attendance and performance appraisal of the team leaders, and correctly exercise the functions of praise and criticism, reward or punishment according to their performance.

take full charge of the daily business work of each kitchen and make arrangements in advance. 2, reasonable transfer, arrange the team leader, chef, chef staffing. 3. On-site inspection and supervision of various preparations for the kitchen. Responsibilities of the chef: 1. Make the menu according to the characteristics and requirements of the restaurant. 2, make the kitchen operation procedures and job responsibilities, to ensure the normal work of the kitchen.

3. Patrol and inspect the kitchen work, reasonably arrange manpower and technical strength, and coordinate all work links. 4, check the operation of kitchen equipment and the use of kitchen utensils and appliances. 5. Introduce or increase varieties according to different seasons and major festivals to promote sales. 6, daily check the kitchen hygiene, good food hygiene, implement food hygiene regulations and kitchen hygiene system. 7. Make the duty watch, evaluate the chef, and put forward opinions on the promotion and transfer of the chef, which will be implemented after approval. 8, reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work. 9, responsible for controlling food costs, accurately grasp the inventory of raw materials, understand the market supply. First, the kitchen attendance system 1, the kitchen staff must play attendance when they go to work, and it is strictly forbidden to play attendance on behalf of others or clients. 2. After wearing work clothes, the chef should report for duty or call the roll. 3. According to the needs of kitchen work, chefs who work overtime should stay, and chefs who don't work overtime should leave after work. 4. When going to work, you should stick to your post, don't leave your post, don't string posts, and don't do things unrelated to your work, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, and don't bring relatives and friends to the public places of the hotel to play and chat, and don't hum songs and minor tunes.

5. Employees who need to ask for leave due to illness should go through the leave-granting formalities with the chef one day in advance, and show the valid certificate issued by the hospital. Those who cannot provide relevant formalities or the formalities are not in conformity with the regulations will be treated as absenteeism or leave early. Leave should be written in writing. 6. If it is necessary to ask for personal leave, it must be handled one day in advance, and it will be effective only after it is approved by the chef. Those who have not been approved shall not be absent or absent without reason. Telephone leave is invalid. 7, according to the needs of the work, need to work long hours, with the consent of the leadership, according to overtime or time off. 8, this system applies to all employees in the kitchen. Second, the kitchen dress system 1, you need to wear overalls and hats at work, and wear the work number plate or work permit at the specified location. Clothing should be clean and tidy, and no bare back and chest, casual clothes and strange clothes should be worn during working hours. 2. work shoes should be worn during working hours, and slippers and sandals are not allowed. 3. Work clothes should be kept clean and tidy, and buttons should not be replaced by other ornaments. 4. Work clothes can only be worn in the work area or relevant places, and they are not allowed to enter places outside the work area. Tooling is prohibited from entering the front hall. 5, must be in accordance with the provisions, waist tie operation, shall not be dragged. 6, in violation of the above provisions, according to the hotel punishment regulations.

3. Kitchen hygiene management system 1. Waste water used in cooking and processing food in the kitchen must be removed in time. 2. Regularly clean the oil smoke extraction equipment to avoid fire. 3. Special attention should be paid to cleaning the working kitchen table, the inner side of the cabinet and the corner of the kitchen to prevent the residual food from moldy and smelly. 4. Food should be processed on the workbench, and raw and cooked food should be treated separately. Knives, vegetable blocks and rags must be kept clean and hygienic. 5. The food should be kept fresh, clean and hygienic, and stored separately in the refrigerated area or frozen area in the cover container after cleaning. Do not expose the food at room temperature for a long time. 6, all perishable food, should be stored in a refrigerated container below 1 degrees, cooked food and raw food stored separately, to prevent cross-talk between food.

7. Condiments should be packed in proper containers and cleaned in time, and all utensils and vegetables should not be in contact with the ground or dirt.

8. It is best to dump the trash can overnight, not in the kitchen overnight. If it is necessary to clean it overnight, it should be isolated with the lid, and the periphery of the trash can should always be kept clean. 9. When employees are working, their work clothes and hats should be neat and tidy, and they should not have long hair or nails. When they are working, they should avoid touching or contaminating their hands with finished food and containers, and try to use tools such as clips and spoons to get them. 11, when working in the kitchen, do not smoke, cough, vomit, sneeze, etc. in the work area, and avoid food. 11, the kitchen staff should wash their hands thoroughly before and after work, and keep their hands clean. 12, the kitchen cleaning work should be several times a day, at least two times after cleaning, utensils should be centralized disposal, pesticides should be placed separately from detergents, and designated personnel management.

13, you are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes, put shoes, or leave things lying around. 14, when there is an infectious disease, you should treat it at home or in the hospital and stop all kitchen work. 4. Food raw material management and acceptance system 1. Implement the principle of first-in-first-out of raw materials, rationally use raw materials, and avoid putting raw materials into the warehouse first and putting them on hold. 2, without permission, shall not make dishes, put an end to any waste of raw materials. 3. Do not use moldy, smelly and other deteriorated raw materials. First in, first out of raw materials, check at any time. 4. Do not provide spoiled dishes and food to the guests. 5. Don't take, eat or cook all the food in the kitchen. Disposal of deteriorated raw materials requires approval. 6, acceptance personnel must put the interests of the restaurant first, adhere to the principle, impartial acceptance, not selfish. 7. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures. 8. The inspector must know whether the raw materials to be obtained are consistent with the quality requirements specified in the purchase order, and refuse to accept the raw materials that are inconsistent with the requirements specified in the purchase order.

9. The inspector must know how to deal with the accepted items and how to deal with them when problems are found. If there is a quality problem with the accepted raw materials, the inspector should bear the main responsibility. 11, after the acceptance, the acceptance personnel should fill in the acceptance report, and keep it or hand it over to the relevant personnel of the relevant departments. 11, the above system is applicable to all kitchen staff, those who violate the above provisions shall be subject to the hotel punishment system.

5. Inspection system for daily work in the kitchen 1. Carry out graded inspection system for all work in the kitchen, and conduct random checks on irregular, indefinite and indefinite items in each kitchen.

2. The inspection contents include the implementation of rules and regulations such as store regulations, store discipline, kitchen attendance, dress, post responsibilities, equipment use and maintenance, food storage, food quality, food delivery system and speed, raw material saving and comprehensive utilization, safe production and normal production operation. 3, the contents of the inspection can be carried out separately or simultaneously. Health inspection: once a day, including food hygiene, daily hygiene and planned hygiene; Discipline inspection: once a month, including kitchen discipline, attendance assessment, store rules and regulations; Equipment safety inspection: once a month, including equipment use and maintenance safety work; Production inspection: once a week, including storage, responsibility production system, quality and speed. Daily case check: twice a day, including work process before and after meals, personal and other hygiene. 4. The inspectors shall deal with the undesirable phenomena found in the inspection according to the circumstances, and have the right to urge the parties to immediately correct them or correct them within the specified period. 5, belongs to the individual responsibility within the scope or responsibility of the error, shall be investigated for personal responsibility; If it is a departmental error, the responsibility of the person in charge shall be investigated and corresponding economic punishment measures shall be taken at the same time. 6. Those who repeatedly make similar mistakes, or ask for improvement within a time limit and fail to do so, shall be given heavier punishment until they are dismissed. 7, inspectors should be serious and responsible, equally and impartially. The personnel who participate in the inspection every time should make a written record of the time, content and results, and the inspection results should be linked to the personal interests of the department in time. Six, the kitchen duty shift system 1, according to the needs of the work, each department is responsible for the right to arrange their own personnel on duty. 2、