first, in the positioning of dishes, we should develop and plan dishes according to the overall strategic planning of the hotel, and constantly improve and enhance the product image according to the restaurant's operating conditions and market customer surveys. According to the needs of group meetings, individual guests, banquet reception and three major consumer groups who come to the hotel for consumption, we will continuously enrich the products and gradually form a group of targeted and stylized products. Make the product establish its own brand in the development and change.

second, in the kitchen administration, we should systematically integrate the core competitiveness, improve the management level by standardization, improve the market competitiveness by modern information means, and guide the kitchen administration with the goal of efficiency.

third, in terms of personnel, we should conduct professional skills assessment, eliminate the fittest, and adopt the methods of "please come in and go out" and regular training to improve personnel's business skills and professionalism. On the premise of combining reality, further improve various rules and regulations in the kitchen.

fourthly, the four-level control system is adopted for the production of dishes, and the one-level control system is negative, that is, the chef of the side dish, the chef of the stove, the waiter and the waiter have the right to return if there is any problem. Otherwise, everyone has to bear the corresponding responsibility.

5. in the acceptance and use of raw materials, we should strictly control the quality of raw materials, improve the utilization rate of raw materials, and strive to give the greatest benefits to customers.

VI. Strictly implement the Food Hygiene Law in terms of food hygiene and fire safety

. Do a good job in kitchen hygiene and safety.

Strictly implement standard operating procedures, prevent all kinds of accidents, ensure safety in production, and keep the alarm ringing!