catering management methods that make chefs motivated to work

Nowadays, the staff in the kitchen are very mobile, and it is difficult for many people to work stably in a restaurant. There are many disadvantages to the unfixed staff, which brings inconvenience to the unified standardization mode of restaurant dishes. Below, I will share with you the catering management methods that make chefs work with motivation, hoping to help you!

Pay attention to the chef's dining situation

Solving the dining situation of kitchen staff can, to a great extent, make employees feel that they are valued and contribute more wholeheartedly to the restaurant.

when it comes to the dining situation of kitchen staff, most people have a conclusion: their working meals are definitely the best. Actually,no. Have you eaten? Kitchen work meal? Most of the employees don't agree with this, and some even hate the working meal in the restaurant.

most of the working meals in restaurants come like this: some low-grade dishes such as potatoes and cabbages are provided, or leftovers from raw materials are used, even to save costs? White water? Cooking.

In restaurants, there are areas for employees to eat, and some restaurants have so-called manager meals? 、? Master meal? This seriously affects the image of the restaurant in the eyes of employees. In their eyes, it will be their long-term plan to leave here one day, or even leave this annoying place in the short term. The resignation rate of employees has increased.

In fact, as a chef and manager, we must not ignore this point. ? Man is iron, but rice is steel? How can employees work well if they can't eat well?

there are many effective ways to make a good working meal for employees. First of all, it is necessary to communicate and discuss with the front desk manager. On the first day of each month, a list of employees' working meals arranged by the chef and manager is posted in the bulletin board of the restaurant, and the full-time staff in the back kitchen will cook according to the posting standard, and the list of employees' working meals will be changed every half month.

when making this kind of dishes list in the early stage, we should also determine the corresponding dishes according to the seasons. In winter, make more stews, sauerkraut, etc. In summer, make more cool and delicious mixed vegetables, and make some mung bean soup when the temperature is too high, so as to reduce the chance of heatstroke of staff.

during traditional festivals, employees' meals should also be changed at any time. During the Spring Festival, the front desk and the kitchen staff make dumplings together, which can alleviate the sadness that employees can't go home for the New Year and strengthen the intimacy of cooperation and communication among employees.

In the restaurant I manage, the chef and the manager all eat with the staff. At the same time of eating, we can not only check the quality of employees' meals, but also get some information about what kind of dishes employees want to eat, so as to add them to the list of employees' working meals in the next period.

Pay attention to the reasonable opinions of chefs

I am very willing to accept and sincerely listen to the opinions from the most basic level in my management work. In our head office, the dish washer is a 56-year-old rural woman. At ordinary times, this aunt is very cheerful and enthusiastic, and everyone is willing to communicate with her during work breaks.

One autumn, the headquarters rented a large courtyard in the suburbs for pickled sauerkraut for eight chain restaurants. It's the first time for me to pickle so many dishes, so I'm puzzled. At this time, Aunt Brush Bowl found me and said that she could help pickle.

according to our previous habit of pickling pickled cabbage, we just washed the raw cabbage and put it in a vat, sprinkled with salt and added with water. But Aunt Brush Bowl disagreed. She said that the cabbage should be blanched first, then put it in a vat, sprinkle with salt and water, and sprinkle with a little white wine to hold it down with stones. When it is used, it will taste better when it is taken out. After listening to her advice, it was made of this sauerkraut? Homesickness mom pot? It has also become a popular dish.

In addition, our restaurant sells fish very well, but it's nothing more than braising in soy sauce, dry cooking and home cooking. After a long time, don't say that customers just don't feel fresh. I also tried some raw materials with fish, but the effect of cooking and customer reaction were not very good.

An apprentice employee gave me a piece of advice, saying that when he was in his hometown, his family stewed carp with hazelnuts, and the food was delicious. I tried to cook this dish according to his opinion, not to mention the response among consumers was quite good. Shall I order this dish? Many things grind (mushroom) fish? .

At the grass-roots level, after the practical and referential opinions are adopted, they feel valued, and it is easy for employees to consciously create a sense of ownership, and they can actively work for the restaurant and make it their home. The four main points that a chef is motivated to work

Pay attention to the chef's working environment

Of course, it is the working environment that he faces the most in his work. Whether the environment is good or bad will directly affect the employees' mood, and then affect the work efficiency.

In many restaurants that I have managed, most of the kitchens are connected in large spaces. Hot dishes, cold meat, pasta, water tables and other departments are all in one kitchen, and the dishwashing room also occupies one third of the total kitchen area.

This kind of kitchen stall has many disadvantages, and it is very inconvenient for all departments to place and store materials. It is also not conducive to the unified distribution of health and clean areas in various departments, and no one wants to clean them. Public? Place; During the rush hour, it is easy to get crowded, and the temperature in the kitchen remains high, which seriously affects the mood of employees.

Especially in summer, the whole kitchen only relies on the exhaust near the cooking stove. At the peak of the rice mouth, the kitchen itself is already very hot, and the steamer is also in use, which increases the temperature of the kitchen.

The first thing I did after I accepted the management was to change this kitchen mode. According to the on-the-spot investigation, I intend to adopt the separated kitchen mode. Originally, the stalls of various departments were basically placed as before, but the work scope of each department was separated by glass windows, corresponding exhaust fans and refrigerators were added, and the materials of each department were used and stored specially. The original steamer room and water table room were changed and re-located adjacent to the dishwashing room, which changed the situation that the original dishwashing room occupied too much space and maximized the overall use space of the kitchen.

This not only strengthens the hygiene and cleanliness of the kitchen, but also lays a foundation for the implementation of unified distribution of sanitary management areas. Now, there won't be such a mess in the kitchen. The kitchen looks neat and standardized. Therefore, we must carefully study the kitchen space setting to provide a clean and standardized working environment for the staff.

Pay attention to the chef's rest space

The kitchen has a heavy workload, and employees want to have a good rest after a busy day. With the opening of several chain restaurants one after another, I have a whole set of plans for the management of staff dormitory:

Each chain restaurant dormitory has added TV sets, and you can watch TV programs for 2 hours after work at 9: 45 pm. In the dormitory, there is a special person to manage it, and all lights are turned off at 12 o'clock in the evening. Managers and chefs will check their bedrooms from time to time, and those who don't rest in the dormitory after lights out will be given a warning and a second dismissal.

In addition to adding TV sets to the dormitory, bathing equipment is also installed in the dormitory so that employees can take a bath after work. All employees who are sleeping are arranged in a unified way, and two people are responsible for cleaning the hygiene of the dormitory, which is supervised by the personnel who are responsible for managing the dormitory.

In the past, the kitchen staff had one work uniform for each person, so they couldn't do it the next day after washing clothes in winter. In view of this phenomenon, I suggested to the general manager and provided two sets of work clothes for each employee. Later, I added a professional laundry staff, and more kitchen management content was on the website of Tang Jie, the chef of Hunan cuisine, responsible for cleaning the work clothes of kitchen staff.

the laundry standard is to change it every three days, and there is a corresponding number on the work clothes to distinguish it. When changing and collecting, you can take it with your employee card. In fact, these measures just want to create more rest time for employees. ;