Since the exposure of 4D kitchen management, I have received many messages from friends of chefs, some of whom are convinced and some are skeptical. But whether you believe it or not, this kind of management does exist. Today, we will track how this 4D kitchen is realized.

There are many management systems in the catering industry, and the most concerned one at present is called "4D field management system". It evolved from the Japanese 5S management combined with the specific characteristics of the catering industry in China, also known as the excellent on-site management method.

what is 4D management method?

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The so-called "4D management" refers to the realization of "four in place" in management, that is, arrangement in place, responsibility in place, implementation in place and training in place.

1D: put in place

definition: judge the necessary and non-essential items, remove the non-essential items, and reduce the number of necessary items to a minimum.

Objective: To make room for finding things, improve the efficiency of finding things and prevent misuse.

1. Conduct a comprehensive inspection of the workplace.

2. Establish the criteria for judging whether it is necessary or not.

3. remove unnecessary items.

4. Investigate the use frequency of needed items and decide the daily dosage.

5, according to the frequency of use of items for hierarchical management.

2D: Responsibility in place

Definition: Useful articles are positioned, quantified and clearly marked according to regulations.

purpose: to find what you need in 31 seconds neatly and clearly.

1. Make overall planning (marking and positioning) for the places and racks where articles are placed.

2. Put the articles in order in the planned place (specify the placement method).

3. Mark all items (key points of visual management).

Four steps to reach the responsibility:

1. Analyze the current situation

2. Classify articles

3. Store methods

4. Carry out the storage principle

3D: Implement in place

Definition: clear the messy phenomenon in all areas of the workplace, keep the environment, articles, instruments and equipment in a clean state, and prevent pollution.

purpose: the environment is clean and bright, and the items taken out can be used normally.

1. Establish the cleaning responsibility area.

2. Cleaning essentials:

◆ Carry out a comprehensive cleaning of the workplace, including floors, walls, ceilings, countertops, shelves and other places.

◆ Pay attention to cleaning hidden places, make cleaning easier, and try to place items from high to low.

the instruments and equipment are cleaned and oiled for protection after each use.

broken items should be cleaned up.

carry out regular cleaning activities.

3. perform personal cleaning responsibilities.

remember: cleaning is not simply cleaning, but doing it with your heart.

4D: training in place

definition: continuously and repeatedly adhere to the previous 3D activities. The purpose is to form the habit of persistence, supplemented by certain supervision measures, and require everyone to act according to the regulations and form good habits.

Objective: To maintain the results through institutionalization, change the "hostage" through training, and develop the habit of standardized and serious work.

1. Seriously implement the previous 3D work.

2. clearly define the responsible area and the responsible person in each area.

3. Visual management and transparency.

4. Formulate inspection methods and inspection standards.

5. Maintain 4D consciousness. Stick to work for four days and one minute, four days and five minutes before work, and never forget four days.

6. Formulate relevant rules and regulations that * * * and abide by, and persevere.

7. strengthen 4D site management: the first week of each quarter is "4D strengthening week", which is included in the quality inspection procedure.

once p>4D management is popularized and adhered to in catering enterprises, it will produce the following five effects: improving efficiency, reducing costs, working consciousness, improving the cleanliness of the environment and improving the quality of employees.

Operation and management system of kitchen

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1. Facilities and equipment management

1. Kitchen equipment such as refrigerators and disinfection cabinets are used by special personnel;

2. Master the correct use of the equipment you use;

3. Do not use kitchen equipment without the consent of the chef;

4. Maintain the equipment you use regularly to ensure the normal use of the equipment;

5. After work, the chef should arrange a special person to check all the equipment and power supply in the kitchen to ensure that nothing is lost before leaving the kitchen and locking the kitchen door.

6, found hidden trouble, should promptly report to the chef, timely maintenance.

2. Management of tools and utensils

1. Kitchen tools and utensils, such as kitchen knives, upsetting dishes, work tables, dishes trays and baskets, must be managed by designated personnel, so as to ensure that all tools and utensils are taken care of by someone, so that things are managed by everyone;

2. Tools and appliances must be kept clean and intact at all times;

3. All personnel should master the normal use of kitchen tools and utensils;

4. Check the kitchen tools and utensils regularly, and report to the superior in time if there is any gap or damage.

Third, product management

1. All kitchen products (cold dishes, pasta, meat, vegetables, semi-finished products) must be distributed to people, so as to ensure that all dishes have special personnel responsible for quality control.

2. Ensure that the products are hygienic, adequate in quantity and delicious, and the tableware has no gap, qualified in shape and uniform in specifications;

3. If the customer returns the food or complains due to quality reasons, the food quality gatekeeper shall bear the responsibility;

4. The chef who has repeatedly complained about the quality of the dishes has the right to give other punishment or dismissal.

IV. Hygiene management

1. Personal hygiene management:

A. A male chef must have a trim head, no beard, no long nails, a chef's hat and clothes, and always keep it clean and tidy;

B, all chefs must take a bath every three days to keep it clean and odorless;

C, all chefs are not allowed to use cosmetics, so as not to affect the taste of the products;

D, you are not allowed to take off your work clothes and work cap at will in the kitchen.

2. Environmental sanitation management:

a. All cleaning tools and appliances, including mops, dust bags, brooms, rags, glass brushes, etc., must be stored in designated places, and must be cleaned and put back in their original places after use;

B, divide the health area according to different posts to ensure that it is always clean. And all personnel must attend the cleaning on Monday;

C, assign a person to regularly check the cleaning of kitchen feet and utensils.

V. Purchase and storage management of kitchen raw materials

1. After the daily business, the chef should summarize the meat, vegetables, cold dishes, pasta and other products of that day, summarize the raw materials used that day, and summarize the remaining raw materials that day;

2. According to the summary data, list the quantity of raw materials to be purchased tomorrow, submit them to the buyer, and weigh the purchased raw materials to ensure the quantity and quality of the purchased raw materials;

3. During the business period, the chef should supervise all links, put an end to waste, and take necessary punishment for people and things that cause waste;

4. After the business is over, the remaining raw materials shall be weighed and properly kept by a designated person to avoid waste. Return to Sohu to see more.