1, dish quality
Dish quality: dish quality is the kitchen to survive and develop the focus of competitiveness. I strictly quality control, each dish has developed a strict material standards and production procedures, cooking standards, each dish of color, aroma, taste, type and strive to stabilize; but also constantly listen to the staff of the front office and guest feedback, summarize the daily output problems, and improve in the daily meeting.
Under the leadership of Master Zhu and the cooperation of kitchen colleagues, the production of standard menu for large banquets has been completed, thus effectively guaranteeing the stability of the quality of large banquet dishes. The third floor Jiuqu home-cooked dishes in full accordance with the economic, affordable, large quantities, the taste of home-cooked characteristics to cater to the market. Specialized dishes are produced by specialists, and dishes are assigned to people and responsibilities are assigned to people, thus increasing the sense of responsibility of the staff. The fourth floor of the State Banquet kitchen dishes quality in strict accordance with take the high-end route, the forefront of fashion, from the color, aroma, taste, shape, gas, quality, elegance, nourishment, health and other considerations, to ensure that the fourth floor of the State Banquet restaurant dishes as a business card of Hongrun Huaxia.
During the large banquets I will personally monitor the whole process, grasp each link without error. At the same time will be a large package table dishes assigned to people, from raw material processing to the end of the responsible person in charge.
2, cost control
Cost control: under the premise of ensuring the quality of the dishes, reduce costs, so that customers. I also summarized a set of methods to reduce costs. Such as: inventory status, resolute "first in, first out" principle, the longer the inventory of raw materials sold out as soon as possible, to "zero" inventory close; research and manufacture of no-cost dishes, the main course of the remaining waste materials made into a tray type of dishes, in order to reduce the cost; but also so that each employee knows the unit price of the raw materials used to learn to estimate the cost of the raw materials, on the cost of control to each employee, to reduce costs. Control to each employee, so that all kitchen staff have developed a sense of savings, thus maximizing the benefits.
3, management
Management: people-oriented, I am the quality of training for the staff situation, every day on the staff targeted culinary training, and often motivate employees to work as a career to do, the overall quality of staff to improve, such as focus on instrumentation, respect for the kitchen rules and regulations track and so on;
Daily listen to the views of the front desk and guests and the Department of Quality Supervision, in the regular meeting of the kitchen, to take out the solution to the problem of the kitchen, and the kitchen is a good example. Kitchen meeting, take out the solution, resolutely implement the rules and regulations of the hotel, without favoritism.
In April when the hotel gave me an opportunity to go out to Beijing to study, through this study to realize that their own management work, and the domestic well-known hotel catering counterparts there are still gaps in the future work more to the international and domestic famous hotel enterprises to learn advanced management experience, excellent dishes, so as to enhance their own management level and culinary skills.
4, dish innovation
In terms of dish innovation, we brainstormed, gathered everyone's strength, the master level each month at least two new dishes. I myself will do a good job of new dish innovation work platform support, so that employees can fully demonstrate their own, so as to provide a source of competition for the hotel in the dish. At the same time there are many excellent dishes such as; Hong Run signature chicken, hairy paper pancakes, radish pancakes, German-style garlic shrimp, crab meat roasted vermicelli, etc., won the praise of many guests.
5, health
Hygiene: strictly in accordance with the "Food Hygiene and Safety Law", to grasp the food hygiene and safety work, grasp the various aspects of food processing. According to the regulations, each employee is divided into their respective health areas, leaving no dead ends of health. Provide for the classification and storage of food materials, raw and cooked separately, vegetarian and meat separately. Work to every detail, thus effectively preventing the prevention of customer food poisoning, to avoid unnecessary accidents.
6, safety
Safety; to achieve a year without food poisoning, no hidden safety hazards, no major workplace accidents. In terms of firefighting knowledge to do everyone will memorize, will use fire extinguishing equipment. Know the four capabilities, three will be three, will alarm procedures, numerical hotel and work area evacuation channel location, number and direction and the type of hotel fire extinguishers.
Thanks to Mr. Zhang, Master Zhu for his trust and strong support for me, so that I have drawn a perfect conclusion in the 2014 kitchen work.
In summary, in this year, the kitchen team's continuous efforts, in dish innovation, dish quality, cost control, staff quality, food safety and other good results. I also y feel that I shoulder the work of the challenging and innovative.
2015 work plan;
1, front communication;
Communication with the front has always been a problem in the kitchen, 2015 will increase the quality of chefs to enhance the ability to communicate with the introduction of cooperation with the front of the system, for example; dishes estimated clear provisions, coordination meetings, feedback system, so as to effectively avoid miscommunication brought about by the many problems. And strengthen the team awareness training, so that the kitchen staff know that only with the front office staff to work together, in order to make our dishes on the most perfect conclusion, in order to allow the hotel to produce the highest economic benefits.
2, innovative dishes;
Dishes are always the chef's survival of the basic, but also the pursuit of every professional chef, to achieve self-worth of a channel. In terms of innovative dishes, we look at the international catering experts such as Michelin three-star restaurant chef, etc., the craft to the domestic catering giants such as Datong mood dishes, South Beauty, large Ronghe, etc.,
Strive for the hotel to have a core advantage in the research and development of dishes.
3, the work plan
The third floor for renovation, thus adding to the overall competition in the hotel restaurant. Kitchen Department will do a good job in the deployment of work plans, personnel to increase Hunan, Cantonese, Sichuan cuisine to supplement the diversified demand for dishes to meet the different tastes of the guests. The kitchen department has established excellent dishes archive work, at any time to ensure that the dish update work.
4, training
Increase staff training efforts to provide employees with multi-level learning platform. From the quality of staff, teamwork, collaboration, skills efficiency and other all-round, so that employees from a single technical level to the overall level of comprehensive improvement.
The above points will be listed as the focus of this year's work.
2015 I will lead my team to continue to challenge and innovate, cooking more exquisite dishes to meet the needs of the market development, with more excellent results back to the hotel. Thank you.