1. Talent cultivation

Assessment basis: refer to the talent output record table of each store (must be reported to the kitchen management to be effective)

Scoring method: each cultivation of 1, 5 points; each output of 1 employee, 2 points

The development of the chain, the majority of the demand for talent needs to be cultivated internally, this is the consistent practice, so the branch chef can cultivate how many outstanding talents is particularly important. However, we all have a *** with the same psychology, their own training staff are reluctant to transfer it to other branches (unless those who are not good management staff), the need to constantly do the coordination work to do, which gives the Ministry of Kitchen staff macro-control of the work caused by the pressure and passive.

To solve this problem, the most effective way to make the passive into active is to let the head chef actively and voluntarily recommended to promote the head chef more energy to train talents. Through this incentive, in the future, as long as the kitchen department issued a notice that a branch of the lack of a certain type of talent, the stores will take the initiative to propose the supply, which is the purpose of the kitchen work to achieve.

2. Gross profit rate index

Assessment basis: reference to the Ministry of Kitchen Affairs to develop a chain of gross profit rate indicators

Scoring method: each more than a point reward 10 points, each lower a point deduction of 5 points

Data collection is also relatively simple, only at the end of the year by the financial chain of stores to provide a monthly gross profit rate for comparison. comparison can be.

3. Stability of production

Assessment based on: reference to the Ministry of Cookery quarterly production sampling results and standard score line

Scoring method: each over 1 point reward 2 points; conversely, deduct 1 point

Quarterly kitchen department should be organized to carry out a chain of stores of the production of the sampling, sampling can be divided into random sampling and directional sampling, 90 points for passing score line. Because the quarterly inspection is more comprehensive and fair and impartial, so the results are authoritative, suitable for assessing the assessment of the head chef's daily production management.

The statistics are easy to compute, just count the inspection scores of the four quarters of the year.

4. The implementation of the five constant

Assessment basis: reference to the quarterly inspection results of the kitchen department of the chain of stores in the five constant

Scoring method: each shot deducted 1 point

Five constant management is a feature of the kitchen management, and it should be carried out consistently. The Kitchen Department attaches great importance to this work, and will organize a chain inspection once a quarter, mainly by taking photos and evidence, so the results are more authoritative. Each place that fails to implement the P5 is deducted 1 point.

5. Safety, discipline

Assessment based on: reference to the kitchen or administrative issued punishment notification

Scoring method: each punishment notification deduct 5 points. The whole year no penalty notification reward 10 points

Safety, discipline is also an important part of the assessment of the daily management of the head chef, the assessment of the standard through the administration issued by the circular to score, more convincing. The need for notification is basically a larger responsibility incident, will be included in the assessment of the content is also necessary.

6. the examination results

Assessment basis: reference to the Ministry of Cookery organized by the training examination results and standard score line

Scoring method: each exceeding 1 point reward 1 point; conversely, deducted 1 point

7. dish innovation

8. Other assessment content

As long as the chain of kitchen department meeting on the head chef of the outlets to praise the work, each award 5 points. Kitchen Department from time to time to organize a chain of chef communication meeting, the meeting, such as the head chef of the specific work of the matter put forward praise, will be awarded 5 points, subject to the records of the meeting minutes.

9. end of the year summary

The key to this work is to maintain consistency, can not be interrupted, to the end of the year must be given to cash. In this way, in order to motivate the head chef's work.