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What kind of management mode is implemented in the kitchens of catering enterprises now?

At present, kitchens in China's catering industry are basically managed by special personnel. For example, this person is not necessarily a chef, but he is a person with the position of kitchen manager. As the name implies, this kitchen manager is the person who is mainly in charge of the kitchen. His responsibility is mainly to purchase the ingredients used every day, count the daily dishes, and rationally distribute the positions of everyone in the kitchen. For example, who is the one who changed the knife? Who are the main chefs? Who are the secondary chefs? Who are the cold dishes? Which major chefs have special dishes to count, etc. In fact, on the whole, the work in the kitchen is still complicated, so the salary of the kitchen manager is generally high. Of course, in addition, there are the following management modes in China's catering industry kitchens:

1. Chef is in charge

If it is a relatively traditional kitchen management mode, it is usually managed by the chef. Under this mode, chefs are usually only responsible for cooking a few good dishes, and at other times they are only responsible for managing the operation and operation of the whole kitchen. This management mode is often adopted.

2. The manager is in charge

If the kitchen is relatively small, it is likely that the manager will take charge of this matter, because there are probably only three or four people in this kitchen, and it is impossible to set up a special person to manage this situation. At this time, the best situation is that the manager is in charge of the kitchen affairs, which means that the manager is also responsible for the daily operation of the kitchen in addition to the operation of the lobby.

3. Outsourcing the kitchen

If our kitchen is particularly large, the popular kitchen management mode in China now is to outsource the whole kitchen, that is to say, we find a team of chefs to outsource it to this team, and we are only responsible for the daily operation of the hotel, and the operation and management of the kitchen are all carried out by this outsourcing company, and then we just need to pay them according to the agreed salary.