Reprint the following information for reference

How to manage chefs

System management method

Innovative system and effective management

"Lujiaban" believes that as long as it is effective, it will be formulated into a system. An effective management system can effectively manage the chef and make the management of the chef targeted.

"Lujiaban" innovated the kitchen management system according to the five-routine law and the chef responsibility system, and based on this, formulated the chef management system, which is both scientific and effective, so that the management of chefs can be regulated and measured.

For example, the system of food innovation: Chefs must spend more than three days a month going to famous shops around the country, going to popular shops that are nodded and praised by guests, eating, and then getting back the bills for reimbursement. This system effectively avoids the phenomenon that chefs are behind closed doors in food innovation and improves the success rate of food innovation.

purchasing system: the chef and the assistant chef must take turns to follow the purchasing staff to the market to purchase, and personally control the quality of raw materials. If a customer complains, it is found that it is the quality of the purchased raw materials, and the chef is fully responsible.

communication and coordination system with the hotel front office: the chef should actively coordinate with the hotel front office manager and the foreman to form a daily communication system.

evaluation system of kitchen staff's satisfaction with the chef: every month, every employee in the kitchen should produce a comprehensive evaluation report on the chef, state his views on the chef or the deputy chef with examples, sign it and submit it directly to the "Lujiaban" supervision department for evaluation.

quantitative management method

introducing quantitative concept to ensure income

in order to make the chef's business activities get more effective income with as little investment as possible, a qualitative management system is not enough, but also quantitative. "Lujiaban" innovatively introduced a number of quantitative concepts, such as customer complaint rate this month, kitchen hygiene qualification rate, kitchen waste rate, and kitchen gross profit rate control accuracy.

for example, this month's customer complaint rate, according to the comments left by the dining service staff at each table when the customer checks out (satisfied, very satisfied or dissatisfied, etc.), will be counted as dissatisfied if the guest does not leave comments, and will be signed by the hotel's catering department manager, and sent to the "Lujiaban" supervision department for summary calculation, so as to get the data of this month's customer complaint rate. This data determines that the performance salary of the chef is 11%.

the accuracy of kitchen waste rate and kitchen gross profit rate control can directly and accurately reflect the level of chef's kitchen raw material management and kitchen gross profit rate management. If any one of them fails to meet the requirements, the chef's performance salary will be deducted by 15%

Supervision and Management Law

Setting up supervision department to improve execution

If there is an effective system, it will become empty talk. The improvement of company management execution requires a perfect supervision system. "Lujiaban" spared no expense to hire senior management talents with relevant hotel management professional qualifications and many years of hotel management experience to set up the supervision department.

in addition to dealing with all kinds of problems and data from the hotel and the kitchen under its jurisdiction, the supervision department goes to the hotel under its jurisdiction to make unannounced visits and investigate the situation, handle the relationship with the hotel's business activities on the spot, urge and guide the chef to improve the management quality of the kitchen, find problems and solve them in time.

Form management method

Form system makes instructions clearer

Lujiaban has a scientific and perfect form system. It can be roughly divided into three categories, one is the mandatory form issued by the superior department to the subordinate department, the other is the business form for transferring information between departments, and the third is the report form submitted by the subordinate to the superior. According to the characteristics of "Lujiaban" management, the forms for chefs include: notice of rectification within a time limit, notice of reward, notice of food production, and comprehensive score table for chefs, etc. These forms make all kinds of instructions on the management of the chef more clear and specific, and pay more attention to the problems and solve them quickly. For example, the chef's scoring table of Lujiaban can give the chef a clear direction for improvement and guidance.

emotional management method

controlling the demand and stabilizing the team of chefs

emotional management method is a method to control people's demand motivation, which is to guide and satisfy employees' thoughts, emotions, hobbies and social relations through research.

for example, the supervision department once went to a hotel in Liaocheng for random inspection, and found that the chef in the restaurant was absent-minded and worried, and the quality of the food declined. The supervision department learned from a chef in the kitchen that his father was seriously ill, and the supervision department immediately reported the situation to me. I found the chef, drove to his hometown to visit him personally, and left cash for him to take care of his father. At that time, both the chef and his family were moved speechless. In fact, there are many such examples. "A scholar dies for a bosom friend", and who wouldn't do his best for such a boss? At present, in the era of "floating kitchen" with frequent talent flow in the kitchen industry, bosses are worried about how to retain talents, and the team of "Lujiaban" chefs does have high stability