Problems.
The so-called kitchen wage contracting, that is, catering enterprises will be the enterprise kitchen work contracted to one to several specific contractors (generally chef), the contractor to recruit and organize the kitchen staff, kitchen work, responsible for the management of the kitchen, and according to the content of the work, the workload and the two sides agreed on a number of other items, to determine the total amount of the kitchen wage, issued by the contractors and disposable.
The kitchen wage contracting form is popular for a while, mainly for the following reasons:
(a) This form is in line with today's chef team shunts the current status of the industry. Catering industry has developed rapidly in recent years, the competition is also becoming increasingly fierce, the importance of the chef in the catering is becoming increasingly obvious, which not only promotes the development and growth of the entire chef team, but also accelerated the chef team of streaming and grading, a number of know-how, good management of the "high-grade" chef emerged as catering enterprises competing for the employment of hotspots. This group of "high-grade" chef by virtue of its technology and fame, is not satisfied with being employed by people, receive wages, they began to set up their own mountain, organizing a group of apprentices, in a similar "output management" form of work. The main form of their "output management" is the kitchen wage contract.
(2) kitchen wages contracted by the contractor to unify the organization of personnel is precisely the traditional form of organization of the Chinese chef industry. China's chef's form of succession is the master with apprentice, master and apprentice close relationship. So the kitchen contractor to organize their basic consideration is to recruit their own apprentices or "the same out of a master"
staff. In this way, as a contractor, both the head chef, but also the master, in the kitchen management, its directives are easy to implement. Chinese cuisine is numerous, the chef school is also quite a lot, the sect separation phenomenon is more serious, if not "the same school" kitchen staff work together, it is difficult to carry out unified management, so by the contractor's own organization, its cooking ideas, practices and other aspects of the interpretation of the basic, the head chef can be very easy to carry out the unified command and scheduling. In this way, mobilized the enthusiasm of the chef's work, produced certain economic benefits, and to a certain extent to promote the development of the entire catering industry.
Due to the special nature of the kitchen work on the higher requirements of professional skills, such as if the kitchen staff, especially the head of the stove, pier head and other key members, if not the same first-class
Pai, often due to the technical thinking of the issue of the vastly different and then developed to the personal conflicts between the intensification of the impact of the unity of the impact of the work of the mood, the same will also result in the quality of the dish is not stable. In many catering enterprises without the implementation of the kitchen contract, the kitchen internal contradictions, a dish of many flavors, due to the phenomenon of chef is often the case, and the kitchen contract is basically eliminated this phenomenon, which is conducive to the standardization of the dishes, to ensure that catering enterprises product quality and stability, so as to set up a good image of the product.
The form of wage contracting increases the income of the kitchen contractor, greatly mobilized its enthusiasm, so that its internal management, the development of new dishes can be invested in a greater effort, thus increasing the catering industry's frequency of launching new dishes, attracting more customers to create a certain amount of benefits. In addition, the amount of total contractual wages, in the minds of contractors is a question of their own value, the amount of this amount of the prevailing practice in the community, often largely depends on the contractor's reputation and industry influence. So the contractor to improve their own value, must seriously focus on the kitchen work has been contracted, they know, only to do a good job of the existing work, playing the brand, the contractor's own value and industry influence may be further improved, may be in the next contract to obtain more wage amount. Those who know the technology, good management of the "high-grade" chef or good qualifications, the potential of the "new generation" chef, their hard work will inevitably promote the quality of food and beverage enterprise products, product color varieties to improve and update. It can be said that in recent years, the rapid development of the catering industry, the level of dish production is becoming more sophisticated, a part of the excellent chef to become "rich people", are closely linked to the kitchen wage contracting this "merit-based distribution system".
So, both clear responsibility, but also save a lot of specific management trouble, such as job setup, recruitment, overtime pay calculation. Enterprises and why not?
In the meantime, it has created a lot of problems in the concrete operation.
First of all, the amount of contracting to determine the standard and the form of the problem. Catering enterprises will be contracted out of the kitchen, based on what criteria to determine the total amount of contracted wages
degree, there is no uniform specification. The usual practice is based on the contractor's previous work experience, reputation, test dishes and the size of the enterprise, and the contractor **** with the agreed upon a "price". This "bargaining" method is too subjective, discretionary, not necessarily determine a more reasonable amount of wages. Because of the large number of chef team, inevitably a mixture of good and bad, and this "bargaining" method without a uniform objective standards, often make the key to determine the amount of wages in the "talk" and not in the actual level of the contractor's work is how high. Some of the level of chef may not be high through the "talk" to get a larger amount of wages, and even through a certain amount of benefits to a major leader of the enterprise to achieve the purpose (this practice is very popular, almost become the chef community "bad habits"), so that the enterprise to increase the cost of expenditure, suffer economic losses. At the same time, the two sides agreed on the price in the form of "a kick" often fixed amount, not the kitchen wages and future turnover of dishes hooked up, so that the contractor does not bear any business risks. Therefore, some of the low-grade cooks to fish eyes to get the contracting rights, in the case of not taking any risk to do a few months, and then change to another business, to take a "shot for a place" guerrilla earning way.
Secondly, the contractual liability provisions in the contract. Enterprises and contractors to sign a contracting agreement, most of its contract terms are more ambiguous. Failed to clarify the specific responsibilities of the contractor. As a result, many contractors tend to lower the price of the first to obtain the right to contract, and then take advantage of the loopholes in the terms of the contract, with a variety of excuses, such as the supply of meals to increase the number of workload increased requirements of the enterprise to increase wages, and even to the collective strike to blackmail, so that the enterprise is difficult to ride a tiger and have to meet the contractor's requirements. Also, due to the lack of clear contractual responsibility, business in some of the kitchen responsibility accidents, such as the phenomenon of food withdrawal, often not the responsibility of the contractor.
Once again, the management of the coordination problem. After the kitchen contract, the contractor in the employment, distribution, cost control, quality management and cuisine varieties to determine the greater autonomy, and as the main person in charge of food and beverage (Food and Beverage Manager) is difficult to directly intervene in the kitchen management, therefore, in the kitchen and restaurant management interface, such as the control of the speed of food, waiters and cooks with the kitchen and restaurant information communication, catering operations overall program
Problems can easily arise in the interface between the kitchen and restaurant management, such as the control of the speed of food preparation, the communication of information between the kitchen and the restaurant, and the launch of the overall program of restaurant management. In addition, the contracted kitchen its internal personnel are often easy to form a small group, so that the relevant rules and regulations of the enterprise is difficult to be implemented in the kitchen, easier to form a "country in the country" semi-independent state. Many companies recognize that after the contracted kitchen chef violated the store rules and regulations of the phenomenon increased.
Finally, the kitchen management is too empirical problem, the traditional Chinese chef "pass", "help", "with", favoring experience, favoring technology, less management theory education. The contracted kitchen is also based on their own practical experience, leading the apprentices and grandchildren engaged in kitchen work and management, this no theory of experience management applied to small and medium-sized kitchen, still barely work, and the face of large-scale catering enterprises, it seems a little powerless. Therefore, the kitchen contracting method in small and medium-sized enterprises is more common, while in large hotels and catering enterprises is extremely rare. The rapid development of the catering industry, and kitchen management is still stagnant in the experience of management at this level, which is a huge contrast, but also the kitchen contractors need to urgently solve an important problem.
The above problems, as long as we seriously analyze and solve, this form of management still has value.
First of all, kitchen contracting calls for industry standards. This industry standard consists of two parts. One is the "price standard", the kitchen contracting wage amount to determine an industry basis. The number of meals, the number of meals supplied and the number of contracted chefs level, reputation and other factors, constitute a kitchen contracting industry norms for grading, the norms of the amount as the kitchen wage contracting base, enterprises on this basis, and then agreed with the contractor "changes in the amount of contracted wages," the amount of wages and business efficiency to a certain extent hooked up. Second, the "contract standard", the whole industry to form a clear enterprise and the contractor's responsibility for the rights and interests of the standard contract, to reduce the occurrence of contract disputes.
Secondly, clear management authority for kitchen contracting, strengthen the integration of restaurant and kitchen management. Kitchen wage contracting is not equal to the enterprise does not manage the kitchen, the enterprise management of the kitchen in the specific business such as technical operations, health management, personnel arrangements, etc. do not need to interfere too much, but for the restaurant, the kitchen integrated management, unified management and other aspects of the problem can never let go. Enterprises should be clear that the person in charge of food and beverage (food and beverage manager) of the duties and responsibilities, to deal with the hierarchy between the kitchen contractors, rights and responsibilities, to strengthen the coordination of kitchen management.
Further, reform of chef education, strengthen the chef in the management of on-the-job training, strengthen the culinary school, culinary professional management theory research, enrich the culinary professional learning in the kitchen management content, so that the chef in its culinary basic education to get more management theory instillation. At the same time, the opening of kitchen management training courses to attract on-the-job chefs to participate in training, in order to enrich their management knowledge, get rid of the constraints of experience management, to improve the management level of the entire industry to be.