To do my immature experience to say:
1, can not be in order to save labor costs and the kitchen staff down to a minimum, must be based on daily traffic and restaurant size with all positions, such as the main stove, the second stove, stews, cooking seafood, the water table, change the knife, odd jobs have to have a dedicated person, each pay their responsibilities. This is easy to manage, because the division of labor is clear and does not cause the intensity of the work of each other to shirk and compare. Secondly, if there is a problem with the food can know exactly what is a link error, the punishment is clear. Third, the kitchen dishes, meat, semi-finished products, seasonings, seafood inventory and preservation issues to do each post in mind, to avoid waste and spoilage, backlog.
2, wages must be reasonable, not meal time (basically 14:00 - 16:00) do a good job of shift rest system. Kitchen design as much as possible reasonable modernization, that is, in the stove, plate, wash area, operating table and other arrangements on the so-called smooth, the kitchen itself is a labor-concentrated place, in the mouth of the meal if busy collide with each other will affect the speed of food, the work environment is every chef is quite important.
3, and then one is humane, because your hotel address is remote, chef was a long and boring working hours occupation, nine to nine work basically no spare time, try to arrange for some entertainment when not busy, afternoon break fight the landlord, the evening after work collective dinner, in fact, chefs like to drink some wine after work, when the boss of the staff drink some wine in the kitchen work will be a good idea to talk about some of the kitchen work. Wine to talk about some of the work of the kitchen will be more than usual to solve the problem. Encountered a birthday to buy a cake to do a bowl of longevity noodles these small ideas will make them feel at ease, this is the humanization of management, such a problem to see your boss's cohesion and affinity.
4, of course, these do not necessarily mean that 100% of the people can be retained. Chef's career is now less and less practitioners, resulting in more and more wages, a good work ethic, have hard skills, responsible chef is now really not too good to find, do a few days of the casework would like to be the second stove, do a few days of the second stove would like to be the big stove, such a semi-puller is more and more, resulting in the chef industry, a mixed bag of good and bad people, coupled with which restaurants are in an extreme lack of personnel, so the To attract personnel with high wages, resulting in a very high rate of job-hopping, job vacancies to bring their employment opportunities are also particularly large, this can not be done to go to that one, as long as you want to do will always find that there are hotels to be. Therefore, the main thing is to really meet the good chef must be under the great efforts to retain, in the current material society is the so-called great efforts is money, he was paid more who will not be with the money. In the pay stimulation at the same time coupled with humanization, which will improve his loyalty.
5, now the best solution to the problem of the kitchen is to contract out the kitchen. There are those old chefs who have a group of people under them, or his apprentice or his disciple, they have mutual working contacts and tacit understanding, as long as you contract this kitchen to a capable chef, he will manpower are all complete, that is, halfway through someone does not do it, he will immediately find a replacement, even if the replacement of three or five days, or not to look for replacements, he will be able to finish these jobs, because the interests of the entire kitchen is his, the reduction of personnel increases the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, the number of people, and the number of people. Because the interests of the whole kitchen is his, the staff to reduce the increase is his interests, unlike earning is your boss's money, do more or less are the same, who will not do their own part of the work,. But contracted to him, he will do more for their own interests and more outside work, in fact, the kitchen work chef said busy you really do not see what is everyone is dragging, will not do a little more than their own share of things, resulting in the work of stagnation, so contracting the kitchen is now the best catering strategy. As for how to calculate the cost of contracting that will be based on their own restaurant turnover degree to consider, this can not help you.
6, the last sentence, rely on who is better than relying on their own, do catering bosses for a long time is almost half a chef, the store's signature dishes must be their own will do, nothing more than under the kitchen, learn to learn a few specialties and home-cooked dishes, in order to prepare for the emergency use. Catering bosses must be familiar with their own store all the main ingredients of the dishes, flavors, which is to retain repeat customers of the magic weapon.
The catering industry is very tired, but to have the heart to do a good job.