One, grasp the quality of the dishes to start, inherit the tradition, maintain the tradition, and constantly innovate. Quality is the lifeline of the enterprise, is a prerequisite for the development and survival of the enterprise. The high and low quality of its dishes, good and bad directly affect the visibility of the enterprise.
Second, strengthen the people-oriented management. Reasonable division of labor, a sound system, with high-quality personnel, in order to make it work well. First of all, the job division of labor is reasonable and clear. According to the enterprise's production, facilities, equipment layout to develop jobs, clear self responsibility. Secondly, we should change the traditional malpractice of emphasizing only the skills but not the quality of our own culture, and inculcate the advanced business philosophy, so as to make a breakthrough in the cuisine and form our own style. Make full use of incentives, adhere to the people-oriented, maximize the play and mobilize the enthusiasm and creativity of the staff.
Third, further establish and improve the system and implement. State law, family rules, the enterprise must establish and improve the corresponding rules and regulations to the system to standardize. Effectively implement and ensure the seriousness of the enterprise system, management standardization, scientific.
Fourth, strictly purchase goods off, do a good job of gross margin accounting. Procurement of goods and gross margin accounting is an important part of the enterprise to participate in market competition.
Fifth, solid foundation, good self-image. To manage employees, first of all, have a good self-image. To staff to do the first thing they do, to be respected by others, first learn to respect others, the principle of the big things, the small things to say style; secondly, we must continue to learn, and constantly improve, master a high level of business skills, enthusiastic pass, help, take, so that the blue is better than the blue.
But also pay attention to a few points:
One, the technology is comprehensive, high quality
Nationally, the excellent, comprehensive knowledge, understanding of the management of the "chef" is still rare, many companies, hotels are often unable to find a satisfactory chief chef and worry. In this regard, the Japanese hotel management puts forward the requirements of the head chef as a matter of course, that is, the application of technology is high, and the overall quality of the individual is essential. The head chef technology as comprehensive as possible, otherwise it will be difficult to manage a group of technicians. Brain to think hard, to dare to absorb new things, and actively implement the tasks given by the superior.
Two, effective guidance and excellent management
Should be effective guidance and excellent management. In many hotels, some people are highly skilled, but they are not willing to teach their skills to others, so that the overall level of the enterprise can not be improved, and, similarly, do not have the trust of subordinates. Such a selfish approach to work makes it difficult to perform well and also tends to create cliques within the kitchen. An important job of the head chef is to communicate the intentions of the hotel operator to each employee in the kitchen, not only that, but also to do a good job of coordination between departments, which requires good internal management and coordination.
Three, should not be ignored procurement, acceptance and storage
From the most basic level, procurement is very important, because the restaurant operation must purchase food, beverages and other accessories in order to produce and sell food and beverage products. But that's not the only reason why purchasing is important. How well the purchasing process is run will affect the use or loss of funds.
Four, strict cost control and management
Cost control is a centerpiece of kitchen work. This is not just the head chef a person's business, need everyone's *** with efforts.