In order to ensure that things or work run smoothly, it is often necessary to pre-establish a program according to the specific situation, the program is a detailed process to solve a problem or a project, a subject. So have you ever understood the program? The following is my kitchen training plan program (Selected 7), I hope it will help you.
Kitchen training program program 1
People to food for heaven, food to clean for this, health management is a regular non-catch in the management of catering enterprises, for the promotion of the economic benefits of enterprises and improve the credibility of the enterprise, visibility, has the role of the role of can not be underestimated, to this end, the formulation of this plan.
First, the establishment of health quality inspection team.
Second, the signing of health work at all levels of responsibility. Hygiene work to implement the target management approach.
Third, the implementation of environmental health, "geographical division of labor, responsible for the package, the implementation of the principle of people.
1, the ground, the canopy is clean, no garbage, dirt.
2, the walls are clean, adhere to the "five no" both dirt, no cobwebs, no accumulation of dust, no posting, no scratching.
3, the production of a variety of main, the ingredients are displayed in an orderly manner, different tableware has a fixed position, the production staff do not mix condiments, utensils, upside down to affect the health.
4, the corners of the wall to keep clean, columns of debris, no chaotic stacking, for the temporary stacking should be clean in time to sweep.
5, garbage should be dumped in a special bin (barrel).
6, in order to ensure the smooth flow of sewerage, such as in the case of blockage should immediately notify the department head and the relevant departments to deal with.
Fourth, food hygiene in strict accordance with the "Food Sanitation Law" and health "five-four" system requirements, to prevent poisoning accidents, responsible for people's health.
1, strictly adhere to the "four segregation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines, retail food should use food clips, to prevent poisoning.
V. Strengthen the management of personal hygiene, urge employees to improve their own health.
1, the hotel production and operation of the first line of production staff must be licensed, "health card" and annual Hugh check.
2, suffering from infectious diseases, must be treated with a hospital and the health department of the health certificate before re-entering the workplace.
3, the production staff must wear good working clothes (cap) to work, on duty during the operation, are not allowed to wear slippers, too high heels, not allowed to wear shorts or short skirts, not allowed to wear tank tops or backless clothes, not allowed to smoke, betel nut chewing, eating melon seeds and other food, not allowed to leave long hair or beard, not allowed to wear rings or painted nail polish.
VI. Anyone who violates the above terms will be strictly punished in accordance with the relevant provisions of the Kitchen Management System.
Kitchen training program program 2
Out of the business to be good at timely analysis of different levels of demand desires, in order to develop a variety of new products to adapt to a variety of different levels of demand. Products that meet people's needs can be accepted by customers. Therefore, the development of the product development plan:
First, the kitchen and other departments (marketing, purchasing, public relations planning), close contact, at any time to understand the needs of market information, product improvement and development.
1, the nutrition of the dishes, quality, raw materials, utensils requirements.
2, the price of the dishes, promotional tools, sales volume, advertising and publicity to understand.
3, the market capacity, customer demand, consumer psychology tends to reflect the quality of products to understand.
Second, the kitchen will face the overall staff communication and exchange, so that all employees for product development ideas, and accordingly establish a rationalization proposal processing system, the rationalization of the proposal for effective incentives, and to make it institutionalized, to promote and encourage a sense of innovation.
Third, the establishment of product development team, led by the kitchen, with the participation of procurement, marketing departments. According to market information, continuous development of new products.
Fourth, the regular collection of new product development proposals, through the assessment, identification. Develop a new product program mission statement, through trial production, identification and then study the product sales and service methods.
V. Regular job and technical training for employees, the head chef of each team, chef assessment, evaluation, rewards and punishments based on local performance.
Kitchen training program program 3
Kitchen in order to provide guests with a variety of high-quality products in a timely manner, to ensure that all needs to meet the guests, the quality of the product management has an unavoidable duty. In this regard, the development of this plan:
First, according to the dishes and products arranged by the chef's team, the teams work under the leadership of the head chef and chef, and is responsible for their respective varieties of cooking, strictly in accordance with the product specifications for processing, so that the product standardization to ensure the quality.
Second, each team must obey the leadership, according to the recipe, menu and special dishes and booking dishes cut with cooking. After going to work, the first good plate, stove health, ready for a variety of condiments, check the filter to prevent debris mixing to affect the quality of the dishes.
Third, the processing of raw materials to adhere to the first, first out of the principle of raw materials, the collocation, stocking, up hair must be careful and meticulous, sub-file materials to be rationalized so that everything is used. Refrigerator instruments placed neatly, raw and cooked separately, every day to organize, to prevent food spoilage, found that spoiled food is not allowed to process and sell, should be reported to the chef to deal with.
Fourth, adhere to the quality of the meal is not on, not the number is not on, the vessel is not clean is not on, do not respect the principle of religious beliefs is not on. Especially colorful dishes, fire dishes seriously, do not arbitrarily change the flavor characteristics, strictly in accordance with the order and the requirements of the guests to master the dish time.
Fifth, strictly good food hygiene, from the purchase, collaterals, cooking production are strictly checked to prevent food contamination. Strictly in accordance with the operating procedures, work on knives, plates and other utensils in accordance with the provisions of the disinfection.
Six, in order to put an end to the problem of substandard quality of dishes, the chef frying process tracking service, prompting the chef to cook in the cooking efforts to ensure product quality.
Seven, at any time according to changes in market demand and customer requirements for dishes, dishes for local repair and improvement, improve the quality of dishes, so that the dishes color, aroma, taste, type more suitable for people's tastes change.
Kitchen training program program 4A qualified chef, should not only have a healthy body, solid technology, but also should have a good overall quality. It includes a person's talent, knowledge, ideas, behavior, ability, etiquette, manners, clothing, instrumentation and many other aspects. My personal opinion: whether a person can achieve career success, not depending on their family background, gender, age and other objective factors, but depends on the quality of its own high and low. Here I will have the main qualities of the chef should be listed as follows:
1, should have a solid basic skills and superb culinary skills
As the saying goes: "practicing martial arts do not practice, to the old one empty." This sentence fully illustrates the importance of basic skills. Chef is a technician, which has a knife work, food, fire, raw materials, up hair and many other professional basic skills, if the basic skills are not solid, it will not be able to raw materials with a scientific method of processing, changing the knife, food, cooking. It can also be said that there is no solid basic skills it is impossible to cook outstanding, aroma, flavor, shape all the best dishes.
In addition, in addition to solid basic skills, but also a high level of culinary skills. The so-called "sell what, yell what." As a modern chef, if there are not a few "masterpiece", it is difficult to get the satisfaction of diners, diners are not satisfied with the enterprise can not bring economic benefits, the enterprise does not have economic benefits, the chef will soon face unemployment, which is interrelated. So as a modern chef to improve the level of basic skills and their own cooking skills is quite important.
2, the chef should have a certain cultural knowledge
Because of the various reasons of Chinese history, most of the traditional cooks because of the family's poor, can not eat, only to start to the restaurant odd jobs to learn the art, most of the cultural level is low or even never read, some even their own names will not write. They learn to cook basically in the way of teachers with apprentices, which to a large extent restricts the rapid development of cooking. And modern society advances rapidly, the traditional culinary industry put forward higher requirements, without a certain cultural knowledge, can not use the modern media, such as newspapers, magazines, the Internet and other means of communication to quickly add knowledge, it can also be said that there is no cultural knowledge will be eliminated by the society, which is indisputable fact. Therefore, as a modern chef should not only learn the technology from the master, but also learn more cultural knowledge. Only in this way, you can know and cooking related to raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only then continue to learn new knowledge, in order to continuously improve their own cultural quality and competitiveness.
3, the chef should have a strong sense of innovation
Innovation, broadly speaking, is to make the original thing even better. It contains a very wide range of content, covering almost any industry. Chefs are no exception. So in what ways should chefs innovate? I think there are two main aspects: one is the concept of innovation, the second is the culinary innovation.
Conceptual innovation is one of the most difficult, because the old concept of operating the kitchen is the accumulation of thousands of years to form, it has a certain inheritance and universality, and now has a serious impact on our creativity and thinking, and constraints on the ability to judge the new situation and the ability to accept. The backwardness of the concept at the same time also limits the play of subjective initiative, so as a modern chef must break the old concepts, on anything to hold the rough and ready, pioneering and innovative spirit, to keep pace with the times, or else, inevitably, will be eliminated by society and history.
The traditional "thirty years east of the river, thirty years west of the river", "a fresh, eat all the days" can not be adapted to the modern catering industry. A good variety, can only be adapted to the time, if the long-term unchanged, will inevitably make people tired, thus affecting the development of enterprises. Because now the catering industry has changed from the traditional "seller's market" to "buyer's market", from the past food to determine the guests into the current guests to determine the food, which is fundamentally changed, then requires us to the new era of chefs in the culinary raw materials, Then it requires our new era of chefs in the culinary raw materials, manufacturing process, taste shape, dining and other aspects of bold reform and innovation, only with the courage to innovate ideas, culinary progress, business development, the country can be prosperous and strong. Therefore, innovation is the life of the chef, development is the real hard truth.
4, the chef should have the spirit of mutual collaboration
As the saying goes: "a chopstick gently be broken, ten pairs of chopsticks firmly embraced into a group." "All hands on deck" and other folk sayings. These simple words fully illustrate the truth that learning from each other, helping each other, and unity is strength. Because whether it is the country, the nation, or the enterprise, the team all need to cooperate with each other, any one thing is not individual heroism can all be accomplished. In an enterprise or team, there is no one important, who is not important, just different division of labor.
As a modern professional chef, we must establish the spirit of learning, unity and cooperation. Because a person can not be anything, anything is higher than others. Take the hotel, there are food preparation, there are fried food, there are served food, there are services, there are cashier, there are cleaning, if we do not unite and collaborate, even if your level is high, it is impossible for a person to do all the work. Therefore, it is very important to establish a team consciousness and the spirit of mutual collaboration.
5, the chef should have good culinary ethics
The future of the catering industry, competition will be more intense, the competition between chefs, but also inevitably to intensify. More employers in the choice of chef has not only limited to technical aspects, but from the theoretical knowledge, comprehensive quality and a glance at the invisible personality considerations. For the chef, personality is the cook virtue. Virtue is the teacher of talent, is the foundation of career achievement. If a chef cheating, victimization of others, stealing food, taking, detrimental to others, moral corruption, who wants to make friends with you, as a colleague? And who wants to hire you? The so-called to do things must first be a good person. So have a noble personality and good cooking morality is one of the most important qualities of the modern chef.
6, the chef should have a certain commercial qualities
Quality, is invisible, invisible, can not touch. Business quality is the same. The level of a person's commercial quality is to determine whether an individual or business can be an important factor in the rapid development. As a chef, the main content of business quality is the quality of service and digital concept. If the chef does not have the quality of service and service consciousness, it will not be able to listen to guests or others feedback and requirements, and thus can not adjust the existing dishes and varieties in a timely manner to meet the requirements of guests. We may often encounter the front office guests put forward a certain dish is too sweet or too salty, too dark or too dry and other requirements, many chefs will immediately say: "He simply do not understand, this dish is done this way." Yes, maybe this dish is such a standard, then we as a service industry, should we not make it according to the different 'requirements of the guests? Can we provide a better quality of service? This is the quality of one's service.
The so-called digital concept is whether the chef can master a variety of counting tools in the daily work. Such as the rate of customers, gross margin, cost, business conditions and so on. I think: do not know the number of chefs, is just a simple work of the "machine". This may not sound good, but when you think about it, it makes sense. Because, as a modern chef, especially the head chef, if you do not understand or can not grasp the changes in these figures in a timely manner, then how do you go to the preparation of raw materials, how to control costs, how to create profits for the enterprise? Therefore, do not have the business qualities of the chef, is unqualified chef
Kitchen training program program article 5The kitchen production process includes processing, distribution and cooking three procedures. The three procedures will be divided into different shifts or positions, which has many links between them, to make each link closely linked and clearly divided, we must control the kitchen production process.
Kitchen production control is the quality of production, product cost, production standards, in the three processes to check and guide, at any time to eliminate all production errors. Ensure that the expected cost standards, eliminate all productive waste, to ensure that employees are operating in accordance with the production norms, the formation of the best production order and process, the plan is as follows:
1, the recipe, the menu for the standard, the most standardized development.
2, the three processes of product production standards to be standardized, including processing specifications, specifications, cooking specifications, processing specifications, mainly on the processing of raw materials to specify the dosage requirements, forming specifications, quality standards.
3, according to the production process to implement program control, each process producers, the last process of food quality, the implementation of strict inspection and control, substandard to be put forward in a timely manner, to help the former extension of the program to correct. So that the entire product in the production of each process are monitored.
4, according to the kitchen production division of labor, the implementation of the responsibility control method. Each position serves as an aspect of the work, job responsibilities to reflect the production responsibility. First of all, each employee must be responsible for their own production quality. Secondly, the person in charge of each department must implement inspection and control of the quality of production in this department, and take responsibility for the production of the department's problems, the quality of the dishes, the quality of the dish products and the entire kitchen production is responsible for.
5, for those frequent and easy to produce problems in the links or departments, as the focus of control, these priorities are not fixed, which period, which link quality problems, which link as the focus of inspection and control, with the transfer of the focus, and gradually eliminate the production quality problems,
Continuously improve the level of production, to new standards.
First, the types of kitchen staff training
1, according to the time of training
(1) short-term training
(2) long-term training
2, according to the form of training
(1) off-the-job training
(2) do not Off-the-job training
3, according to the nature of training
(1) pre-job training
(2) job training
(3) change of post training
(4) incompetent staff training
Second, the content of the training
The training of the kitchen staff mainly includes Professional ethics, professional theoretical knowledge, professional practical skills training, as well as corporate culture, political thought and cultural knowledge training.
1, professional theoretical knowledge training includes
(1) knowledge of food raw materials
(2) knowledge of food biochemistry
(3) knowledge of food hygiene
(4) knowledge of food nutrition
(5) knowledge of cooking process
(6) knowledge of culinary aesthetics
(7) kitchen Production costing knowledge
(8) kitchen management knowledge
(9) dish development and dish innovation knowledge
(10) other related knowledge
2, professional ethics education
3, cooking skills include
(1) a variety of raw materials processing technology
(2) the restaurant provides the (3) the popularization of the use of innovative varieties of dishes
(4) new cooking techniques
(5) the use of new seasonings and flavor development
(6) other related skills (such as the use of new kitchen equipment maintenance, etc.)
4, the training method
(1) teaching method
(2) discussion method
(2) discussion method
(3) demonstration method
(4) practical guidance method
5, the training time
(1) centralized learning 10 days
(2) the actual operation of the 10 days
Kitchen training program program 7Section I, the new entry into the employment
First, the employee's trial
1, to be hired by the interview and skills test, the Ministry of Human Resources notification of the trial, the ordinary staff probationary period of three months, the probationary period shall be carried out by the Ministry of Human Resources hotel knowledge assessment and job skills assessment, after the expiration of the assessment, the party's formal employment; but usually work well, outstanding performance, adapt to the kitchen environment faster or can be advanced The top of the post, can be appropriate to shorten the probationary period.
2, the interview qualified to report, should be sent to the Ministry of Human Resources or fill out the following documents:
(1) a copy of ID cards and health certificates.
(2) recent half-body color photo X;
(3) fill out the employee registration form;
(4) to the Ministry of Finance to pre-pay the uniform deposit of 200 yuan (returned when leaving)
(5) to the Ministry of Human Resources to receive the work card and the "Employee Handbook", and open the uniform list to the laundry room to receive uniforms, led by the supervisory level or the old staff to the assigned Work position, the trial period begins.
3, probationary kitchen should be in the probationary period of the staff assessment, staff probationary period by the probationary kitchen supervisor is responsible for the assessment, the expiration of the assessment of qualified, approved by the department manager or executive chef, to be regularized.
4, the probationary period of the probationary staff is the status of probationary workers, probationary staff due to poor conduct or poor performance or absenteeism, should be stopped at any time on probation, or be dismissed.
All of the following circumstances, will not be hired:
1, have a criminal record in the case;
2, suffering from mental illness and infectious diseases;
3, physical examination by the health agency found unqualified.
Second, the training process:
1, induction training: the hotel's newly recruited employees should first receive induction training, all employees must participate in the training and assessment of qualified before they can be on duty, training and assessment organized by the Ministry of Manpower.
2, the back of the kitchen staff pre-job training content:
(1) enterprise hotel basic theoretical knowledge; (corporate culture and the company's history of development, the status quo, the scope of business, features, etc.);
(2) the store organization set up to introduce the staff of each department;
(3) store rules and regulations;
(4) grooming requirements;
Section 2, the basic safety regulations
1, the fire emergency and requirements
(1) the fire immediately report the fire, remain calm; (Tel: 6919 or 0)
(2) to help, guide the guests to evacuate the scene;
(3) the use of the nearest extinguishers, try to (3) Use the nearest fire extinguisher to try to extinguish or control the fire;
(4) If the frying pan fire should be used in all kitchens are equipped with fire blankets or fire extinguishing cover for rescue.
(5) turn off the power switch, close all the doors and windows that can create ventilation;
(6) by the site supervisory level using the nearest telephone to notify the department manager of the location of the fire, speak calmly and clearly.
2, the characteristics, distribution and use of fire extinguishers:
(1) fire extinguishers features and uses: manual fire extinguishing devices for small fires caused by liquids, electrical appliances.
Distribution: the left hand side of the south door of the kitchen, the south side of the spice cupboard, the north door of the Ministry of Stewardship
(2) hydrant features: manual fire extinguishing devices, suitable for large fires.
Distribution: out of the Stewardship Department entrance, opposite the staff channel entrance, the northern side of the hot pot horizontal refrigerator
Purpose: The hydrant is connected to the fire water source of the fire hose, which is equipped with fire extinguishing faucets and water hoses, to make the site connection can be used. If you break one of the alarm, the pressure of the hydrant will increase, to facilitate the scene of large-scale firefighting.
(3) characteristics and use of the sprinkler head: automatic fire extinguishing device, when the temperature reaches a certain level, the red part of the device automatically dissolves, the water source automatically from the nozzle into the scattered spray, in order to speed up the fire fighting action.
Distribution: kitchen ceiling.
(4) emergency lighting (emergency lights) features: automatic battery device, in the power interruption will be immediately switched to provide continuous lighting for about an hour.
Distribution: Above the kitchen door leading to the fire attack rough-in.
Maintenance: weekly comprehensive power outage inspection, found that the problem in time to ask maintenance personnel to deal with.
3, the use of dry powder fire extinguishers
(1) the right hand to lift the fire extinguisher to the scene;
(2) in addition to the seal;
(3) pull out the safety pin;
(4) the left hand holding the nozzle, the right hand presses down on the pressure handle;
(5) the station on the wind at the distance from the source of the fire, 1.5 meters, right-handed pressurized, left-handed take the pipe to the root of the fire spray kitchen department. Fire root spray kitchen department health requirements
Section III, personal hygiene
male employees hair can not be too long, female employees can comb their hair and tie up, male and female employees can not stay long nails, male employees can not stay beard, female employees can not be on the makeup, toilet must wash their hands immediately after wearing a good work cap, to keep the work clothing The company's business is a very important part of the company's success.
Section 4, kitchen hygiene
Keep the kitchen clean, no water, all kinds of utensils placed neatly, cutting boards and utensils must be cleaned immediately after use, all kinds of electrical appliances, such as microwave ovens, meat slicers, blenders, ovens, etc., to keep clean at all times, every meal after the end of the meal, be sure to clean the stove.
Section V, food hygiene
A variety of food, such as; meat, dry goods, canned goods, seafood, fruits and vegetables, must be categorized and stored. The above points, in the operation should always remember to ensure that the kitchen food hygiene and safety, so as to improve the quality of production and the hotel's social and economic benefits.
Section VI, follow-up training
First, the new staff just joined the check with or without a health certificate, and understand the new staff's personal work and skills
Second, the new staff grooming and kitchen discipline requirements, kitchen stalls and the person in charge of the awareness.
Third, the new staff safety and fire safety knowledge training
Fourth, the placement of the open file of small materials and production methods training
Fifth, the hot pot dishes cut, plating, preservation, standards and precautions training
Sixth, on the hot pot zero point and the box of the serving procedures training
Seventh, the operation of the facilities and equipment in the kitchen, pay attention to the safety of matters, maintenance training
Seventh, the kitchen facilities and equipment operation, pay attention to the safety of matters Maintenance training
eight, and the new staff to talk