Master and apprentice graded education
Some managers believe that education is nothing more than didactic, and does not play a big role in management, furthermore, there is no qualitative mode of education, so they also neglected the education and management of the staff in the usual work. In fact, this is wrong. Education is a long-term project, which has a great influence in establishing a good mentality of the staff. Therefore, I operate in the actual work in this way: because the master level personnel have a certain amount of social experience, but also familiar with the work process, so treat them, just before they take office to explain the importance of the finished dishes produced, so that they fully realize that the quality of the dishes to determine their own destiny and future can be. In this way, they will be very consciously in the pre-production of careful preparation and details of the inspection. Secondly, educate them to treat their work as a hobby, not as a task to be perfunctory, should be wholeheartedly devoted, serious and careful to complete.
Treating the young masters and apprentices, they are taught that they should start from the basics, develop a good style of cooking ethics, and not be ashamed to ask questions and be modest to the masters for advice.
Additionally, I also introduced the military education, the implementation of militarized management of the kitchen, aimed at shaping the kitchen staff of the military style. To this end, the hotel has developed a strict system of rewards and penalties. Such as provisions in addition to female workers, to unify the flat head, dress to be neat and so on.
Education of staff is basically carried out in conjunction with training. "More training and education is the only way to make employees develop a healthy mindset." I have always believed in this truth. Along with educating the staff, I also arrange business training every Saturday and mindset education every Sunday to make sure their mindset is basically stable.
The two systems make up for the lack of education
Education alone is not enough, because if you talk too much, you become a nag, and the staff becomes immune to it. Therefore, I in the education on the basis of the implementation of incentives, that is, the implementation of the kitchen management of the dish responsibility to the person system and the finished dish sales ranking system. In this way, each dish has its own "master", if the dish is wrong, the "master" will have to pay the bill. In addition, each master of the dish sales, the implementation of a day a publication, a ranking in January. Monthly sales rankings of the top of the master to give two thousand dollars in incentives, ranked at the end of the master to cancel the next month's vacation qualifications, three consecutive months ranked at the end of the person advised to leave automatically. In this way, each master of their own dishes from the purchase of raw materials to the initial processing, preservation, and even the product will be dedicated, seriously.
Cultural information to mobilize the passion for work
I also through the culture to the back of the kitchen way to mobilize the passion for work. The back kitchen regularly founded the "staff world" blackboard newspaper, put forward the work of the slogan, and hung out a banner "hard work and thrift, realistic and innovative; today's work is not hard, tomorrow's hard work to find a job." In addition, we organize our staff to watch cooking CDs once a week and hold skill competitions for different positions every month. Through these three ways to cultivate the cohesion of the back of the kitchen, each position of the staff to help each other, collaborate with each other, work closely with each other to ensure that *** with the improvement, to create a team with the fighting spirit.
Grab the details to make the work the best
Many masters treat the work and dishes only grasp the surface phenomenon, ignoring the details. For example, the work of many masters in the work is completed, usually feel good about themselves. But to the front room to listen to guest feedback but have this same feeling: this dish is obviously good, how customers will have such a low evaluation? Dishes in the back of the kitchen when the color is very good, the soup is also very in place, now it seems that the color has changed, the soup is also out, the overall effect is not in place? This is where the details have not been considered. I asked each chef in the finished dish, to the dish from the food delivery department to the front hall, and finally to the stage and the shape and color will not change to consider in place. On the countertop will be due to the difference in time, temperature changes and changes to consider in place. And require them to take effective measures.