Kitchen as an important part of the food service industry, its management level directly restricts the development of the catering business. So how much do you know about kitchen management? The following is organized by me on the kitchen management knowledge of the content, I hope you like it!
Kitchen management knowledge a:
First, the appropriate inventory
As a chef not only to have a high level of cooking skills, but also to understand nutrition, aesthetics and biology and other aspects of knowledge in order to correctly assess the demand for raw materials and quality of the number of ability to ensure that the appropriate amount of raw materials in stock, to be food cost control at the required level, so as to maximize the use of raw materials.
Second, standardize the system
The chef must also have a comprehensive understanding and grasp of the hotel's internal rules and regulations, and urge employees to comply with them, and take the lead, take the lead, the first positive people have. In the work of strict compliance with the Food Hygiene Law and the hotel's health system.
Third, timely feedback
Good to listen to feedback on the quality of food and beverage, and seriously deal with it in a timely manner. To stand in the guest's point of view for the guests, the good aspects to continue to carry forward, the shortcomings should be corrected in a timely manner. We should be united to understand the needs of customers, *** with efforts to provide guests with satisfactory and delicious dishes.
Fourth, continuous innovation
Innovation is the concept that all walks of life should be adhered to, after constantly improving their business knowledge and skills, good at innovation in order to keep pace with the times. In today's competitive market, cooking skills is only the foundation, the ability to innovate is to make the chef? Professional life? To be? Strengthen? and? Longevity? The main reason for this is the fact that it is the most important thing to do.
Kitchen Management Knowledge 2:
First, the kitchen layout involves how to call the location of a reasonable, scientific layout?
Reasonable kitchen layout design should follow the following design principles:
1, kitchen layout design should meet the needs of the established dishes.
2, a strict grasp of the raw and cooked separately, clean and dirty diversion of the principle, to ensure that the kitchen dietary hygiene.
3, the production and processing process is short and smooth, to avoid tortuous cross, try to shorten the delivery process, so that the path is clear.
4, the kitchen functional areas are clear, both independent of each other and communicate with each other to facilitate the cooks in their respective roles, division of labor.
5, with a reasonable operator walking space, easy to cook the work, a wide field of vision, easy to manage.
6, the kitchen should be set up a good smoke exhaust system to ensure air circulation, no stuffy feeling, so that the chef has a comfortable working environment.
Second, how to separate the cold food production room? What is the appropriate temperature of the cold food room?
Cold dish room is a cold dish finished cut with pots of places. The production of cold dishes follow? Specialized people, special rooms, special tools, special refrigeration? The? Five special? System, at its entrance should be equipped with hand-washing and disinfection facilities in the pre-entry room; cold pots within the device independent air-conditioning facilities to maintain indoor air cleanliness; and set up ultraviolet germicidal lamps, water supply pipe using copper pipe connection, the supply of potable water. In order to prevent mosquitoes and flies from breeding, cold food room drainage system should not be set up open ditch, the ground must be kept clean and clean, cold food room can be separated by aluminum alloy glass partition, through the window to pass the food, cold food room temperature should be 24 degrees Celsius below.
Third, how to confirm the location of the dishwashing is reasonable?
The dishwashing room should be set up in line with the principle of clean and dirty flow, so that the restaurant or processing room used tableware can be conveniently sent to the wash butterfly room to clean and send back to be used. In addition, the location of the dishwashing room should also deal with the storage and transportation of waste and pollutants. In the process of washing and sterilizing, on the one hand, the tableware enters, on the other hand, there are clean tableware sent out. Therefore, the clean, dirty flow line is clear, no meandering cross position is reasonable. On the contrary, it is not reasonable.
Fourth, roughing room and operation room should be how to separate? What is the appropriate temperature of the operating room?
Roughing room is the fruit, vegetables, aquatic products, poultry, meat and other raw materials processed into preliminary semi-finished products. Roughing room program should be from the dirt to clean dirt process, so special attention should be paid to clean and dirty line and avoid the backflow of clean dirt after processing. The transportation route for the large amount of waste and other garbage generated in the process should not be confused with the clean logistics line. Since aquatic products and poultry are susceptible to bacterial infection, it is best to separate them from the rough processing of vegetables. That is, set up meat food processing room and vegetable food processing room.
The operation room is a variety of roughly processed raw materials, respectively, according to the dish or cold meat needs to be weighed, washed, cut, vegetables process, to be further processed raw food semi-finished products, continue to be sent to the hot stove room processed into finished products.
Roughing room and operation room are set up independently in separate rooms. From raw materials to the finished product production line should be short and smooth, no meandering cross. Roughing room and operating room is more drainage, when the use of open ditch drainage, easy to clean and dredging. With greasy drainage, should be set up separately with other drainage systems, and install grease traps. The appropriate temperature of the operating room should be below 26 degrees.
V. Kitchen and dining room between how to use effective sound insulation, heat insulation, odor isolation measures?
Kitchen and dining room should have a certain buffer space, generally used to prepare meals as a transitional space, can be set up through the double spring door; dishes screen; corner entrance and other methods to effectively solve the problem of sound insulation, heat insulation, odor and other issues, but also to avoid dining guests on the kitchen perspective. Reasonable design of the exhaust volume can be timely suction away from the kitchen stove produces a large amount of heat in the fumes, to ensure that the air circulation in the kitchen without the feeling of stuffy heat, so that the chef has a comfortable working environment. Kitchen should have a certain negative pressure value, so that the kitchen fumes, odor will not escape to the dining room to achieve the effect of heat insulation, taste insulation.
Six, the kitchen and stove how to use effective ventilation, exhaust measures?
Ventilation in the kitchen, exhaust system including smoke hood (oil net type hood, water dodo type hood), exhaust fan (centrifugal fan, axial fan, etc.), smoke phoenix tube, send new air ducts and air-conditioning systems, effective ventilation, exhaust must meet the following standards:
1, the kitchen and catering production of hot processing room mechanical ventilation of the amount of air exchange should be heat-balanced calculations, the calculation of the volume of 65% of the exhaust air Through the exhaust hood discharged outdoors. And 35% by the room's full ventilation discharge; generally 40 times per hour ventilation is appropriate.
2, exhaust hood mouth suction velocity should generally not be less than 0.5 m / s, exhaust duct speed should not be greater than 10 m / s;
3, kitchen and food production between the heat processing room, its complementary air volume is appropriate for the exhaust volume of about 70% of the room should not be greater than the negative pressure system of 5 Pa, so that the kitchen produced by the fumes, odors will not be to the dining room to escape.
www.fdcew.com以 To achieve the effect of heat insulation, odor insulation.
Seven, why require the kitchen and dining room (including banquet halls) should be on the same floor?
Kitchen and restaurant with the same floor, can shorten the conveyor process, improve efficiency, help maintain the temperature of the dishes, to prevent cross-contamination, in addition to reducing investment in equipment. If the kitchen and dining room is not on the same floor, to set up another food ladder, and pay attention to raw, cooked, clean, dirty, set up separately. Should also be added to the transmission of heat preservation equipment.
Eight, in the kitchen facilities and equipment inspection, how to check the integrity and effectiveness of the equipment?
Kitchen equipment in the use of the process should strengthen the daily maintenance and maintenance of equipment, strengthen the regular inspection of equipment. To determine the operation of the kitchen equipment is good or bad, in addition to using a certain one to judge, but also simply by the five senses to? See, smell, smell? For example, the kitchen smoke effect is good; there is no gas (oil) smoke; gas, water piping, running, risk, leakage, dripping phenomenon; stove equipment, whether there is a red-hot, backfire, away from the fire and other phenomena; mechanical processing equipment, whether the operation is smooth; whether there is no abnormal sound; refrigeration effect is how to wash the equipment, whether the heating is normal, whether the shower is strong, whether the plate is clean after cleaning no water marks, and so on.
Through the above methods can basically determine whether the equipment is running well, effective.
Nine, why the kitchen should be equipped with smoke alarms, sprinklers and gas alarms and carbon dioxide fire extinguishers?
There are more fire hazards inside the kitchen, such as gas (oil) leakage, stove burning high temperature, fume hoods and other long-term accumulation of oil. If usually poor management or do not pay attention to maintenance, inspection, a careless will cause fire. Therefore, in addition to strengthening the staff's awareness of fire safety, prevention is better than cure, in the kitchen must also install the necessary fire fighting facilities. Such as smoke alarms, sprinklers, carbon dioxide fire extinguishers. For the use of gas units, in the kitchen should also be installed gas leakage alarm.