Reasonable division of labor is to ensure that the premise of the kitchen production, the kitchen should be based on the production, facilities, equipment layout system Bao post, and then according to the function of the preparation of the post and the requirements of the clear provisions of the formation of the text, a copy of the hand, so that each employee is clear about their own responsibilities, the constitution into what work, to whom the responsibility to be clear and unambiguous.

Two, the system of constitutional good and supervision

System established, should be based on the operation of the situation to gradually improve the employee's rewards and penalties and other more sensitive provisions should be clear, clearly defined. In order to avoid the system in form, should strengthen the supervision, can set up supervision management personnel to assist the head chef to implement, implementation of the preparation system (administrator and staff ratio should be referred to 1:12), to correct most of the kitchen arrangements, no implementation of the management of the common problem, to ensure that the daily work is strictly in accordance with the provisions of the implementation of the work of the kitchen heavy arrangements, strict implementation. Kitchen layer of rules and regulations is a guide to the work of the staff, the system away from the job duties, rules and regulations, supervision methods, and then further strengthen the management of the staff will have a chapter to follow.

Three, people-oriented management

Reasonable division of labor, a sound system, equipped with high-quality personnel in order to make it work well, the modern kitchen layer should be transformed from the traditional concept of only focusing on

Skill is not important to the real of their own cultural qualities of the malpractice. To know, skill level can only represent the past, education experience, lack of theory of craftsmen is very difficult to make a difference, and, in the smoke and people in the kitchen, if the personnel quality is not good, it is very easy to breed right and wrong. Admittedly, the kitchen in the employment of staff can not ignore the true skill base, but more should be raised in the cultural upbringing of the requirements. Only have rich working experience, solid skills tomb foundation, combined with effective theoretical guidance, and then instill the operator's philosophy, dish production can be a breakthrough, the formation of style, in daily life is also easier to communicate and coordinate.

Four, cost management direct raw material costs

In addition to good quality inspection, price supervision, the use of scraps is also a cost-cutting path. Specifically can take the use and sale of the approach, the use of scraps after a certain process made of banquet dishes, such as the production of handmade dishes, the arrangement of work meals, etc.. For some of the scraps can not be processed in a timely manner can contact some canteens, meal coffins, feed processing plants, etc. for outsourcing processing, fish head, meat head, black oil, etc., as a way to reduce the cost of expenditures. In addition, the head chef should also develop a set of income and expenditure balance sheet, financial analysis, measurement, bulk, fixed raw material expenses regularly compared with the turnover, control the cost of raw materials. Indirect costs, mainly refers to fuel, water, electricity, washing, maintenance, consumption of goods and office expenses, belonging to the head chef management costs. First of all, according to the business and the actual situation of the precise formulation of the expenditure. Index, such as fuel accounts for about 1.6% of the cash business 1.9%, water, electricity accounts for about 1.2% of the cash business 1.5%, such as expenditure statements more than the planned index, and then find out the reasons for rectification. On the kitchen equipment, the head chef must enjoy the maintenance of the knowledge of the maintenance of the tomb, the development of standardized use. Cleaning methods, and then the responsibility to the post team leader. Maintenance, kitchen facilities, equipment for the professional, general plumbers and electricians are not familiar with, should be recommended to the hotel to train or equipped with more professional engineering staff to cope with the actual failure and reduce maintenance costs, improve the use of kitchen equipment is equal to improve the efficiency of the hotel.

Fifth, departmental coordination

Today's kitchen, in addition to ensuring the supply of products, but also should be very good with the preparation of the relevant departments to coordinate good relations. In order to obtain a variety of cooperation and support to ensure the smooth operation of the kitchen and get a better sound, especially the front office department, public relations and sales department, engineering department. In addition. The head chef, as the main management personnel of the catering department, should be familiar with the front office of the preparation of the work of the links, often soliciting feedback from service personnel and guests on the dishes, regular organization of the kitchen tricks and the front office attendants to exchange, communication, and to promote the understanding of the meal between the kitchen, collaboration.

Lastly, as a chef, should also often communicate with the staff to understand the fluctuations of the staff's thinking, to help them establish a good interpersonal relationship.