Employees are highly involved.
Most restaurants in Hong Kong are doing well, which can be described as lively and crowded. Two or three hundred restaurant waiting boards will be distributed on weekends and public holidays! As interns, we work 12 hours a day on average, and only have half an hour for lunch. Only tea time is a little leisure. I remember that I was only 22 years old, which was the best period of my health, but the heavy physical labor still made me complain, not to mention the kitchen chef in his 40 s
The beautiful Chaliao restaurant in Cuiheng Village has been running from morning tea-afternoon tea-dinner-midnight snack. The chefs in the kitchen are full of energy. No one complains because the guests are late, which makes people sincerely admire. I remember one day, I worked overtime until evening 1 1. When I left the kitchen with a tired body, the chef was still checking the kitchen hygiene. He was not tired. You know, he went to work 1 hour earlier than our interns, which made me feel respected.
The food was impeccably prepared.
Restaurants in Hong Kong have a strict and scientific management system, and all department managers, supervisors, foremen and employees have clear job responsibilities. Restaurant staff operate according to post specifications and procedures, and each link is linked by a link, so that guests can feel standardized, thoughtful, coherent and complete service. At noon every day, guests from nearby office buildings pour into the restaurant. In less than half an hour, the restaurant with 800 people is packed. While eating, I heard the tinkling of wok and the whistling of blower in the kitchen, like an exciting symphony.
Restaurants in Hong Kong have a strict and scientific management system, and all department managers, supervisors, foremen and employees have clear job responsibilities. Restaurant staff operate according to post specifications and procedures, and each link is linked by a link, so that guests can feel standardized, thoughtful, coherent and complete service. At noon every day, guests from nearby office buildings pour into the restaurant. In less than half an hour, the restaurant with 800 people is packed. While eating, I heard the tinkling of wok and the whistling of blower in the kitchen, like an exciting symphony.
Operation standardization
There is a jargon in the hotel industry in Hong Kong: smelly grass comes from smelly opium, and beautiful rice cooks beautiful rice. Good supply quality can make beautiful products, so receiving goods is very important. The inspectors in Hong Kong restaurants are unselfish and strict. If the goods sent by customers (which means "suppliers" in Hong Kong) are not up to standard or the fakes are genuine, they will immediately refuse to receive the goods and report them to their superiors, and will not let customers fish in troubled waters.
Hong Kong restaurants have long been standardized, which is reflected in the refined operation of the kitchen. The chopping board master should work according to the "unified table of side dish specifications" and "unified table of side dish weight". Every dish in the kitchen has a standard menu, and all links such as cutting and matching should be weighed according to the standard, and the main ingredients and accessories should be strictly configured.
For example, Guangdong dim sum shrimp dumplings, dumplings skin transparent, like a piece of white jade, delicious, mouth fluid, will make people want to eat. The pastry chef (master) introduced that to make this exquisite cake, all kinds of raw materials for filling should be weighed in proportion. Strictly follow the recipe requirements in terms of quality and quantity, and be responsible for both stuffing and dumpling skin. There is another person in charge of the ship. When steaming shrimp dumplings, less steamed stuffing is too raw and more steamed stuffing is too old. Only by mastering the standards of each operation link can the product be qualified.
The dishes are updated quickly.
Hong Kong's reputation as a "gourmet paradise" cannot be separated from first-class products. Hong Kong Cantonese cuisine boldly draws on the raw materials and practices of western food to produce first-class cuisine. The dishes are updated surprisingly quickly, the recipes are usually changed once a month, and the special dishes are changing every day.
When I was working in Hong Kong, I often saw chefs in overalls asking for guests' opinions in restaurants, carefully writing down the problems of dishes and coming back to improve them. There are a lot of seafood in Hong Kong. Many people come to Hong Kong to taste seafood, and ordering food in the seafood room in Hong Kong is also the choice of guests. The electronic scale flashes as if to tell the guests its accuracy.
"Stealing columns", "shoddy goods" and "short weight and short weight" do not exist in Hong Kong kitchens. It is often seen that dead fish are fished out for employees to eat, instead of "changing bags" for guests. The dead prawns are fished out and peeled, and fried rice is made with shrimps instead of salt and pepper.
Hong Kong people eat less oil and salt, and there is no market for the salt and pepper of prawns. In the eyes of Hong Kong chefs, there is no idea of deceiving guests, only the idea of making guests loyal customers.
Backstage is great.
Restaurants in Hong Kong attach great importance to their own image, regardless of their grades, old and new. On the one hand, constantly update obsolete equipment, on the other hand, pay close attention to the maintenance and maintenance of facilities and equipment. Miramar is an old hotel, but when we visited the kitchen, everything was neat and orderly, and the desktop, walls and floors were as clean as new.
Restaurants in Hong Kong attach great importance to their own image, regardless of their grades, old and new. On the one hand, constantly update obsolete equipment, on the other hand, pay close attention to the maintenance and maintenance of facilities and equipment. Miramar is an old hotel, but when we visited the kitchen, everything was neat and orderly, and the desktop, walls and floors were as clean as new.
The floor is in harmony with the kitchen.
In domestic restaurants, the floor and kitchen are always a pair of "tell the judge". But in Hong Kong, the kitchen and floor are guest-centered, and everything revolves around the guests. Chefs are not always in the back kitchen, but sometimes go to restaurants to ask for the opinions of guests to ensure the effectiveness and rapidity of communication.
In domestic restaurants, the floor and kitchen are always a pair of "tell the judge". But in Hong Kong, the kitchen and floor are guest-centered, and everything revolves around the guests. Chefs are not always in the back kitchen, but sometimes go to restaurants to ask for the opinions of guests to ensure the effectiveness and rapidity of communication.
Incentive system and remuneration package
Hong Kong restaurants give positive affirmation and evaluation to employees' labor and dedication through material and spiritual rewards, providing a platform for employees to realize their ambitions and values. In Miramar Hotel, when employees make extra efforts to meet the needs of guests at work, department heads will write their own stories as "WOOSTORY" (great story), submit them to the Human Resources Department, publish them in the daily contact book distributed to all employees, and write them into employee files, so as to provide a basis for employees' future promotion. For the contribution of employees in internal coordination and cooperation, employees will send thank-you cards to each other, stick them on the bulletin board inside the department, and send them to the human resources department for filing. Every quarter, the hotel will select "smiling employees" and "five-star employees", issue certificates and give certain material rewards, and commend them at the annual celebration to celebrate the birthday of employees in various departments.
Hong Kong is a land of gold, and the kitchen is usually very small. However, many restaurants in Hong Kong, no matter how small, will make room for their employees. The restaurant also provides interest-free loans for employees who buy houses. Employees who serve well often organize awards to travel abroad and give managers some share encouragement. The wages in the catering industry in Hong Kong are not particularly high, but the boss always gives employees a "double salary" at the end of the year, that is, an extra month's salary and bonuses during the Spring Festival. This is also a common practice in the Hong Kong industry and one of the criteria for employees to evaluate "good bosses".
Pay equal attention to humanization and strict management
The hotel is very concerned about the lives of its employees and encourages them to provide good service through various caring means. For example, there is no meal card in the staff canteen, and it is unlimited. You can help yourself if you eat more or less. Weekly breakfast and lunch recipes are posted on the wall, and there are desserts and fruits after meals. Every new employee's photo, preference and employment date will be published in the daily contact book, and they will also receive red envelopes from the hotel and blessings from colleagues in different departments. When an employee has a birthday, the managers always prepare cakes from their own pockets, and everyone celebrates for him.
The general manager and the person in charge of the human resources department regularly choose to have dinner with employees of various departments, exchange ideas and feelings with employees, and make employees feel a sense of belonging and loyalty. In the bulletin board outside the staff canteen, there are guest feedback, hotel welfare policies, public holiday arrangements and so on. Make employees feel at home. The human resources department requires all employees to conduct an annual consultation survey, including opinions on working hours, wages, holidays, department management and superiors. Let employees express their opinions on hotel decision-making, participate in hotel management, and serve as the basis for evaluating departmental performance.
Professional design
Hong Kong restaurants have a relatively mature human resource management mechanism. Employees can get a form when they join the job, which clearly tells you your current position, income and corresponding responsibilities, and also tells you how much income you can get if you do a certain position. The restaurant will arrange a director to be fully responsible for your career planning. It will tell you what to do at what stage, what qualifications to obtain and what kind of salary to get, and will arrange your future position and income according to the ladder promotion table, so that employees can feel that their work and income are promising.
Hong Kong, with the reputation of "gourmet paradise", has the densest restaurants in the world, which is inseparable from the first-class production and high-level management of catering enterprises in Hong Kong. Mainland enterprises should also learn more about the essence of their business philosophy.