I think how to manage the kitchen management in catering enterprises 2111-15-11 23:41:34 Read 31 comments No.1: How to manage the catering enterprises with various tastes? As we all know, the operation of restaurants depends on the characteristics of dishes, which is the heavy weight of the market survival of catering enterprises. The kitchen is like the heart of a hotel, and all the work is carried out around it, and the success of the whole hotel depends on three parts: the characteristics of dishes. If these three blocks can complement each other, why worry about the lack of vitality of the enterprise? Nowadays, the catering market is competitive and exciting, and various catering modes emerge one after another. However, it is more difficult to manage large hotels. In recent years, many powerful enterprises have pursued large-scale catering hotels, and some places have quickly saturated the market. A large and medium-sized catering enterprise has as few as 111 or 211 people and as many as 411 or 511 people. There are many irregularities in this industry, but the cultural quality of employees in this industry is generally not high, and the management can't keep up with the pace. Coupled with the shortage of manpower in recent years, the management of large hotels has become more serious. This is still a big hidden danger to the operation of large hotels. At present, many large hotels have closed down due to various management reasons. Therefore, the modern enterprise management system must be carried out in catering enterprises. I have summarized some management experience in internal management for many years, and the management theory mainly comes from the five-norm method and KPI performance appraisal. The so-called five-routine law is often organized, often rectified, often clean, often standardized and often self-disciplined. The so-called KPI is to subdivide each person and each post, and have a strict assessment system from the aspects of instrument, hygiene, safety, energy saving and product quality, combined with the corresponding reward and punishment system. Of course, management also depends on humanization. Nowadays, most people emphasize themselves. With the progress of human society and the change of thinking mode, we have to change our management methods. The past high-handed and tough management methods are no longer applicable, and they are replaced by humanized management and cultural management. Through these comprehensive management methods, the potential and self-discipline of employees have been greatly improved. We should make employees feel comfortable, safe and urgent, and strive to create a field of hope for employees. As the core figure of the hotel, the executive chef, the CEO of the kitchen should not only have a solid technical foundation, but also have a keen eye. The understanding of the catering market, the analysis of the surroundings, the arrangement of menus, the pricing of products, the understanding of the raw material supply market, the arrangement of work, the development of products, etc., all reflect the organizational ability and execution ability of the chef. As a hotel's life, products are also reflected in the chef's way of employing people. As an executive chef, we must understand the basic quality and technical level of each employee and arrange everyone's post reasonably and optimally. For example, there are more than a dozen chefs now, so we should arrange each chef's menu reasonably according to the distribution of dishes and the specialties of each chef, so as to grasp the quality of dishes to the greatest extent, and let chefs learn other cooking skills in their spare time at ordinary times, so that they are compatible with each other and can prevent being busy in an emergency. It is also one of the effective means to improve the product standard by standardizing and formulating the dish configuration and sauce as much as possible. Rational use of raw materials to prevent waste is another means to improve the efficiency of enterprises. Chefs should always check the refrigerator in cold storage to be aware of the inventory backlog and take corresponding solutions. Conditional enterprises should equip the chef with a computer and install a warehouse management software to record the entry and exit of goods. This can better improve work efficiency. The speed and process of dish delivery are often the links that large hotels can't control well. Sometimes a busy schedule often leads to a backlog of dishes and the wrong dishes, so the communication between the front hall and the back hall is particularly important. I was employed as the executive chef with Suzhou Fuji Haoshijie, a large hotel with 2111 seats. When I first took office, I found that the kitchen dishes were messy and there were many complaints from guests, and the menu was poured in the whole basket at the peak. It is difficult to control without the management experience of large hotels. So I first sorted out the side dishes and divided them into several stalls. As soon as the menu came in, the menu planner immediately divided the different dishes together with the clips to different cutting and matching positions. After the side dishes were prepared, the food planner handed the clips together with the dishes to the Dutch king. In the menu here, the time of entering the order was recorded, and it was stipulated that the food must be finished within 45 minutes. The speed of the food delivery procedure was controlled by the menu planner. Once the time was too long, it would be like the Dutch king urging the order, and I personally urged it. Therefore, the process of serving vegetables is very important. In order to better grasp the process of dish delivery, we must do the following: 1) Selling list is a sales promotion list and a reminder list for the kitchen to know that the quantity of raw materials purchased on the same day is out of stock and there is a backlog of raw materials. It tells the waiter about the sales varieties, special dishes and missing dishes on that day, so that the waiter can understand the dishes on that day and avoid the embarrassment, ugliness and accusations that the waiter encounters when serving the guests on that day, thus causing unnecessary dish change and returning, which will affect the reputation of the hotel. 2) Do a good job of pre-meal inspection, check whether the material preparation is reasonable, whether the material is grasped conveniently, whether the quality of raw materials meets the standards, whether the oil temperature on the stove rises, whether some pre-products have been processed, and so on. 3) The cold menu should be brought into the kitchen early. 4) Inform the fish tank of seafood as soon as possible to gain time for slaughter. 5) When the guest returns the order or changes dishes, contact the kitchen ditch in time.