A story about shops and companies.
1, in line with the company's annual plan, in order to meet our peak season next year, we will make all preparations for the listing of xx at the end of * * and train a team of chefs.
2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.
3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.
4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.
5. Actively collect the opinions and information of grass-roots stores on the dishes they have learned, and make corresponding adjustments in time.
6. Prepare the special dishes preserved in * * years to be listed before xx goes on the market, and add corresponding new varieties according to the popular trend in * * years.
Second, about xx store.
Store Xx will reopen with a brand-new look on March 18 after it has been closed for half a year. In view of the special situation of xx Road, according to the decision of the company leaders, the products operated by this store will be different from other branches. We will mainly focus on XXX \ XXX \ XXX- three major items, supplemented by the original dishes sold well in other stores, so as to attract new customers with the original dishes and retain old customers with the new dishes. In some shops, business is very slow in the afternoon. As the core department of the whole restaurant, the kitchen will make arrangements for the whole plan.
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2. The kitchen staff will be established at the end of * * *. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external personnel should be consistent with the company's existing A-level kitchen staff.
3. After the menu is confirmed, complete the standardization and standardization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively!
4. Understand the market prices of raw materials and seasonings, and calculate according to the requirements of gross profit of dishes to make the market prices of individual dishes.
5, for xxx store, try to cook dishes every month, and finally choose about three successful dishes to replace. Change the standardized information of dishes in the early stage and do a good job in training.
6.* * Get ready before the lobster goes to market. The new year means a new starting point, new opportunities and new challenges. I am determined to make persistent efforts to create a new situation in my work.