As the primary material basis for human survival and an important condition for social progress, the development level of catering not only reflects the ability of a country or region in developing and utilizing natural resources, but also marks the degree of material civilization and spiritual civilization of a country and a nation. Such as: what to eat? How to eat? These catering problems, which are closely related to human life and extremely common, always appear in different historical processes at the same time. In order to maintain survival and social development, human beings always try to solve it repeatedly, and constantly give new contents and forms to catering, thus creating famous chefs and restaurants from generation to generation in history, creating countless delicacies, and appearing batch after batch of gourmets and culinary masters.

in our modern catering management, the management of the kitchen is one of the important parts of the whole catering management. The specific content of the kitchen management is invisible to the guests, but the quality of the chef can only be judged by the dishes produced in the kitchen. Imagine if the management of the kitchen is chaotic in catering management, then whether the good dishes can be introduced or not will directly affect the reputation of the whole restaurant. Therefore, the management of the kitchen is not just as simple as finding a chef. Modern kitchen management is becoming more and more important to personnel management, personnel quality management, cost control management and other important core links.

in the kitchen management of modern hotels, personnel management is a complicated process, except for personnel recruitment, division of powers and supervision mechanism. In the future, we should also pay attention to the professional ethics and quality requirements of personnel, the business assessment of personnel and the people-oriented management of personnel. A chef should not only have superb technical quality, but also have good cultural quality, and should also have noble professional ethics and personal accomplishment. Without moral constraints, he will lose his code of conduct, not be positive and not make a difference. Cultivating noble professional ethics is the only way for every chef to succeed. First of all, he should be dedicated to his post, conscientious and meticulous in his work, diligent and diligent in his study, cautious in his personality cultivation, open-minded and eager to learn, humble and diligent in his treatment, and always put the health and requirements of consumers first and serve them enthusiastically. In the business assessment of personnel, a strict assessment system is adopted and implemented. End elimination system? Conduct business and quality assessment on chefs every month, and eliminate the last three with the lowest score. In this way, one is to maintain the vitality of the enterprise, and the other is to improve the competitive environment, reward good employees, and punish or dismiss poor employees. Only in this way can our enterprises survive in the market economy environment. The innovation of management is the need of management, and it is also to promote the continuous improvement of chef's skills and increase the charm of the enterprise. The chef organizes the backbone, regularly develops and introduces new dishes once a month, and rewards the chefs who innovate brand dishes. Regularly send chefs to other hotels to learn and communicate, introduce new dishes and new cuisines, and enrich their own varieties. The management activities of any enterprise, department and unit are people-oriented activities, and the overall quality of employees is the guarantee of the competitiveness of hotels, which also leads to? The vitality of talent hotels in the new century? This is the competition standard and trend of the hotel industry in the 21st century. In personnel management, we should pay attention to scientific and reasonable assessment methods for managers, strengthen moral education for employees and further strengthen their sense of ownership. Only in this way can our personnel management take a new step.

the profit of catering enterprises comes from the effective cost control of procurement and all links, so the quality of cost control will lead to the competitiveness of hotels, so the poor cost control will directly affect the efficiency of hotels. Therefore, the establishment of an effective cost control system will be a powerful guarantee for the profits of enterprises. The management of the purchasing department is an important source of cost control. We should establish a strict purchasing system, strictly control the acceptance, make strict records of the quality, price and quantity of the goods in the department, so that the purchasing and acceptance can be mutually restricted and supervised. In addition, the kitchen chef should make the best use of the materials and resolutely oppose the waste of raw materials, and should process the raw materials in line with the principle of fine materials and fine materials. The back kitchen strengthens the storage management, fills in the refrigerator inventory every day and sends it to the chef. The warehouse counts once every two months, so that there is no backlog and no waste. Every day, it fills in the report of purchasing and acceptance inventory and the number of counting orders. For corrupt and deteriorated raw materials, it must be approved by the chef before handling and filling out the loss report. Based on the above points, we can effectively control the cost and improve the profit for the hotel.

The modern catering industry is constantly changing, and only by constantly thinking and exploring can we improve and progress our catering management. I hope our colleagues can become our modern catering managers' experts in kitchen management, find out their own track and create a well-known brand.