The executive chef should master appropriate management methods. Generally speaking, the executive chef is the manager and coordinator of the kitchen. In practice, managers should master appropriate methods: for junior chefs, they should be good at using "power" and let others take it, that is, they should act according to procedures; For intermediate chefs, it is necessary to "choose people" reasonably, that is, appoint people on their merits and let them follow you in a down-to-earth manner; For the superior staff in the kitchen, the instructions issued should be "recognized". Only in this way will everyone recognize you and obey you. The relationship between the kitchen manager and the chef, the relationship between the kitchen manager and the chef, besides the "superior and subordinate" side, also has the "human" side, and the best relationship between people is the "sincere" relationship. As a chef, to handle "employee relations" well, we should not only show "strictness" in management, but also show "love" for employees in management. Only by embodying both "strictness" and "love" can efficient and humanized management be achieved. Most people in the kitchen are apprentices, and many managers rely on simple feelings to manage, which also permeates the management style of "strict teachers make excellent students". Scientific management requires us to combine strictness with love. In our work, "strictness" should be reflected through the requirements, assessment, rewards and punishments for employees, while "love" for employees should be reflected through respect, understanding and care for employees. In kitchen management, if our managers can care for and ask employees according to their own conditions, and can link "private affairs" with "business affairs", then employees will regard "business affairs" as their own "private affairs" and try their best to complete all the work. Kitchen management tips The management of kitchen staff is a complicated matter. Someone once compared it to planting trees. No matter where this sapling used to grow (in which shop), as long as it enters the company and becomes a member of this big family, the company has the responsibility to provide it with soil, water and fertilizer suitable for growth, and it also needs to seize the opportunity to weed and kill insects (point out shortcomings and correct mistakes) so that it can thrive and become useful materials. Let every employee have the opportunity to be the beneficiary of the "tree planting project". As long as you are hard-working, confident, capable and have excellent performance, you will have the opportunity to be promoted and raised. Of course, there are also those who are not acclimatized and adapt to the environment, and that will only be eliminated. The kitchen work implements the post responsibility system, and the best distribution method should be to pay according to the post, and different posts have different remuneration. The wages of the first furnace and the first anvil are higher than those of the second furnace and the second anvil, but the personnel in these positions are not static. In the kitchen, the system of "comparing, learning, rushing, helping and surpassing" should be formulated, and technical assessment and post competition should be conducted once or twice a year. Every chef has equal opportunities and the opportunity to compete for a higher position, so as to fully mobilize the learning enthusiasm and work enthusiasm of employees and maximize their intelligence. In specific management, we should adopt incentive methods according to different people's personality differences. At the same time, chefs also pay attention to the feelings with employees. Chefs should not be condescending, but should actively exchange ideas with employees and create a good working atmosphere. In kitchen management, we should give full play to the technical backbone of chefs and carry out some practical and popular activities, such as holding a "three trade unions" in the kitchen once a week, where chefs, supervisors and foreman discuss some problems in combination with business conditions, study some new dishes, or conduct technical exchanges to fully mobilize everyone's enthusiasm for work and devote themselves to work and business management with a full attitude. Chefs can also regularly invite famous chefs to the store to guide cooking and food demonstrations; Invite experts to give special lectures; Or organize chefs to go out to inspect catering-related projects, including some entertainment activities. For some out-going activities, you can act together with the restaurant service staff, learn more and communicate more, so that the work of the front desk and the background can be more coordinated, which is conducive to the overall development of the restaurant. Information download kitchen management