Flow chart of catering operation
Responsibilities and workflow of each position in the kitchen
Executive Chef:
I. Scope of purpose:
1, standardize kitchen management procedures, effectively control management processes, continuously improve management level, and fully meet customer needs.
Second, the management responsibilities:
1, responsible for the management and control of the production department.
2. Supervise and correct the management of the kitchen department.
Three. Procedural requirements:
1, working characteristics:
1), management 2), control 3), food 4), hygiene
2, management points:
1), receiving and inspection 2), processing control 3), cost control 4), food hygiene 5), technological innovation.
3, service process:
1), strengthen the team consciousness of employees 2), strengthen the cooperation and communication between the kitchen and the front desk.
4. Acceptance:
1), the acceptance of purchased goods and incoming goods shall be signed by the head of the user department and the warehouse keeper sent by the company.
2) The user department and the warehouse keeper should strictly follow? Does the name, quantity, specification, origin, quality, unit price and packaging of the purchase order application need acceptance? .
5, open the file work:
1), and keep abreast of the reservation of the day; Prepare and check the special requirements and details of the guests.
2), do a good job of the day's work plan, understand the attendance of the chef and the chef's duty arrangement.
3) The supervisor of each stall shall check the quality of incoming goods, materials, cutting and matching, and semi-finished products before meals. Problems should be handled or reported in time.
4) Chefs of all departments should clean up the raw material stocks of freezers and food cabinets, check whether the stocks are qualified, and take out the raw materials and seasonings needed for the day to ensure freshness, completeness and hygiene.
5) Chefs of all departments should prepare all kinds of tools, utensils and utensils, and carefully clean and disinfect them before meals.
6, rough machining:
1), the processing orders of raw materials required by the responsible members of each department are summarized in our office, and the processing varieties, quantities and specific requirements are listed respectively.
2) Purchase raw materials according to the order; Use first, then use last, to ensure the freshness of raw materials.
3) Processing requirements of vegetables: remove old leaves, yellow leaves and roots to ensure that there are no insects, sediment and weeds after processing, and at the same time, flush more water to ensure food safety.
4) Requirements for fruits and vegetables: peeling, removing gourd ladle, cleanness, no residue, no shell and no sundries meet the cooking requirements.
5) Frozen food should be soaked in running water, thawed and drained of blood, sediment and sundries.
6) The soaking of dry goods needs careful treatment to increase the yield.
7) The chef of the water platform should master the slaughtering and processing technology of various animals on land, sea and air to maximize the output.
7. Finishing:
1), the chef cleans the raw materials in the freezer according to the processing task assigned by the kitchen supervisor, cleans and thaws them according to the dosage, and then drains them for fine processing.
2), check the variety quality assurance meets the requirements, according to the needs of food processing into semi-finished products.
3), finishing should be in strict accordance with the dishes, process requirements and the number of raw materials, to make a finished product. Need fine knife work; The thickness and length are consistent; Consistent in size and thickness; This pattern is very beautiful in shape.
8, production and cooking:
1), chefs from all departments make dishes in strict accordance with the requirements and operating procedures.
2) Requirements for making finished products: The chef carefully cooks according to the processing requirements and quantity of dishes, and correctly uses various cooking methods and different cooking temperatures to reflect the characteristics of dishes.
Wok:
1. The stove production department consists of three employees: stove, table and lotus. The department should make a detailed food list and be mainly responsible for making the food list.
2. Among them, at least five kinds of representative and distinctive dishes are introduced by the specific person in charge (the employees of the production line) as the main products of the production line.
3. The production department, counter and Lotus Platform should fully cooperate with the mobilization of stoves and the production of related dishes, and the production line should elaborate these dishes.
Make and keep the quality of these dishes stable, and regularly introduce new dishes.
4. The production supervisor has the right to check and deal with the production procedures and the quality of dishes. If there are products with substandard quality and incomplete procedures, he has the right to return them and hold them accountable.
6, daily check the pre-meal preparations, such as spices, kitchen utensils, and do a good job of adding semi-finished products.
7. Strictly control the quality of dishes, prohibit the production of unqualified dishes, refuse to process food with quality problems, and urge the counters to split it 50-50.
The technological requirements of finished products should be improved to ensure product quality.
7. Be familiar with the cooking methods and skills of all kinds of dishes in this stall, and constantly strengthen their professional level.
8, familiar with the cost accounting of each dish, strictly grasp the weight of each dish, the collocation of side dishes, the choice of seasoning, to create the greatest.
Space and profit.
9. Pay attention to the environmental hygiene and personal hygiene within the post scope to ensure the hygiene of products.
10. Strengthen the professional skills training for personnel from the Netherlands and Taiwan Province, so as to make them complete in plate loading, modeling, tableware selection and hygiene.
1 1. Find out the reason why the guest returned the food, analyze it and handle it in time.
Sticker:
I. Responsibility:
1, responsible for the daily work arrangement and management of the department, and supervision and inspection of product quality.
2. Assist the executive chef in daily management.
3. Strictly check the quality control and cost control of incoming and outgoing raw materials every day.
4. The supervisor distributes raw materials every day, and all departments supervise the processing procedures on site.
5. Check the inventory of the freezer every day, report to the front desk in time, and cooperate with the urgent push.
6. Strictly implement quantitative management between side dishes; And health systems; At the same time, divide the health areas.
Second, the product rough machining:
1. Prepare all kinds of products and materials to be processed, and prepare utensils and containers.
2. Slaughter, sort, clean and drain the raw materials according to their uses and different varieties.
3. Distribute the processed raw materials to sticky boards, cold dishes, intermediate points and miscellaneous materials in time for self-storage.
4. Clean up the site, clean up the equipment and garbage in time after the market closes, and properly keep the processing equipment.
3. Rough processing of meat and poultry:
1. Slaughter, unhairing, eviscerating or deboning meat and poultry according to the specific requirements of dishes and cooking.
2. Wash the raw materials of meat and poultry and handle the internal organs in time.
3. Distribute the processed raw materials to all departments for safekeeping in time.
4. Clean up the site, clean up the equipment and garbage in time after the market closes, and properly keep the processing equipment.
Four, vegetable rough machining:
1, select vegetable raw materials according to the requirements of dishes and cooking.
2. Distribute the processed raw materials to all departments for safekeeping in time.
Five, rough machining of dry materials:
1, according to the specific requirements of dishes and cooking, distinguish varieties and use the correct method to process raw materials.
2. Wash the raw materials and put them in a container filled with water.
3. Clean up the site, clean up the equipment and garbage in time after the market closes, and properly keep the processing equipment.
Six, finishing requirements:
1, can be cut thin and small according to the cooking characteristics of dishes, which is convenient for quick cooking and tasty. Cut it thick and big to avoid deformation of raw materials during cooking.
2, cut raw materials, pay attention to the beautiful shape, uniform thickness, uniform thickness, equal length.
3, pay attention to the rational use of raw materials, make the best use of it, reduce consumption and improve the yield.
4, cutting, side dishes should have a comprehensive basic knowledge of cooking, and familiar with the raw material properties, characteristics and varieties of dishes, but also to master the quality standards of dishes.
Knowledge of cost accounting.
Seven, side dishes should pay attention to the principle of:
1, quantity collocation 2, taste collocation 3, quality collocation 4, shape collocation 5, color collocation 6, nutrition collocation 7, and utensils collocation.
Staff sergeant (wings of abalone):
1, mainly responsible for making abalone wings, Haihe fresh, stewed soup, clear soup, steamed vegetables, etc.
2. SI should be able to fully guarantee the quality and speed of products.
3, serious and responsible for the work, give full play to the best level, guarantee the rate of goods, carefully check the work of subordinates, to ensure the quality of all kinds of soup.
4. Check the work of subordinates in strict accordance with health standards to ensure health and quality.
5. Carefully check the energy downtime to ensure safety in production.
6. Lead subordinates to successfully complete various tasks assigned by the Group.
7. Hold a pre-shift meeting every day, first call the roll and then accept gfd inspection to check whether the employees' clothing, shoes and hats meet the standards.
8. Summarize the pre-meal work and listen to the chef's summary and analysis of the problems in the last meal.
9. Encourage employees with good performance to continue their efforts, teach and guide employees with poor performance, and correct and improve the problems existing in specific work.
10, tool preparation: debug all equipment and tools before meals to see if they are working normally, take the necessary tools and tableware with you, and ensure that the tools, equipment and tableware used are dry, neat and free from oil stains, stains and peculiar smells.
1 1. All tableware must be disinfected.
12. Some raw materials with good growth, such as abalone and shark's fin, still need to be steamed in advance, so they should be processed in advance according to the specified technology and quality requirements.
13, flavor sauce prefabrication: Some sauces with different flavors need to be prefabricated in advance, and they must be prefabricated according to the specified standards for use after meals.
14. Those that need to be packed and put into bowls in advance, such as scallops and shark's fin, need to be treated according to the specified standards in advance, put into a steamer for heating and prefabrication, and then take them out for later use.
15. Some kinds of abalone wings need to be accompanied by small seasoning dishes, such as sauces and sauces. Chefs of abalone wings should process them before meals and be ready to use them after meals. The preparation time is: 165438+ before 0: 00 am and before 5: 00 pm.
16. Every day, you should know the number of meals booked for the current meal and the banquet of the day, as well as the sales quantity of various varieties the day before.
17. After the order is confirmed, it will be processed and manufactured according to the standard operation, and it is absolutely not allowed to be opportunistic and shoddy.
18, after the opening of the market, collect, keep fresh and store the remaining raw materials such as soup and sauce according to regulations.
19. Hygiene after filing ensures that all equipment, tools and tableware can be effectively cleaned and disinfected.
20. After sanitation, check whether the functions of electrical equipment, mechanical equipment, lighting equipment and communication tools are normal: check whether the gas valve or the main gas valve of the cooker is closed.
2 1, after the safety and health inspection, turn on the ultraviolet disinfection lamp to irradiate for 20? After 30 minutes, turn off the lights, the staff leave the workshop, then lock the door, send the key to the designated place, sign the register, and the early shift staff sign for it the next day.
Job responsibilities shall be carried out by unspecified points according to the management standards at that time.
Water platform:
1. Organize departmental staff to prepare seafood and shellfish needed for opening every day. Primary processing of poultry meat
2. Organize the employees of this department to do a good job in seafood slaughtering and scalding training.
3. Do a good job of equipment maintenance and maintenance in this department.
4. Do a good job in the health system of this department according to the health system specification.
5. Complete all the work assigned by the external supervisor.
6. Be responsible for training this group of personnel to process according to the requirements on the menu of each department. If you encounter unfamiliar raw materials, the person in charge of the user department can guide the handling.
7. Every day, the information such as the quantity, name and freshness of raw materials stored in the refrigerator and the raw materials being shipped out that day are timely reflected to the superior leader or relevant person in charge.
8. Must be familiar with the output of raw materials and health requirements in the operation of processing plants.
9. You must be familiar with the production and processing of all the fresh raw materials used in this kitchen, and be skilled in operation and preparation.
10. No matter what the raw materials are, the dishes returned to the kitchen for food change processing will get in touch with seafood pool quickly after receiving the notice of food change from the restaurant, and quickly take away the materials for preliminary processing and pass them on to the next post.
1 1. Fish, meat and live poultry should be trained regularly in deodorization, decontamination and knife treatment. Every employee in the water station should master these processing techniques, such as bleeding and slaughtering of fresh fish. Don't forget to kill after throwing the fish, pat and kill, bleed first and then kill.
12. The water table in the kitchen department is a working link to provide cooking materials, and it is also a complicated technological process. The water table chef must be familiar with the complete operation process and operate according to the procedures and requirements specified in this document.
13. At the daily meeting, our team members should listen carefully to the leader's summary of the previous day's work and the mistakes made, and compare and analyze whether there are any problems in the connection between the water station and other departments:
14. Daily acceptance. After receiving the raw materials, they will generally use and accept fresh raw materials such as aquatic meat that cannot be processed immediately. After simple cleaning, put it in the refrigerator for storage.
15. After the raw materials sent by seafood pool are processed, they should be immediately sent to the corresponding departments for cooking according to the requirements on the menu. Under normal circumstances, the menu and raw materials should be in 3? After the initial processing is completed within 5 minutes and passed to the next processing post, the dishes urged by the guests or replaced with new ones should be processed first.
16. After receiving the "notice of returning food" from the kitchen table, you should quickly know whether it has been handed over to the next post for cooking. If it has been done or is being done, tell the information to the kitchen table and dining room. If it is not cooked, stop processing the raw materials of the dishes immediately.
17. After the dishes are served, change the remaining raw materials into clean boxes and store them in the refrigerator. If any rotten raw materials are found or do not meet the hygiene requirements, they will be discarded.
18. After the rough machining of raw materials, the processed raw materials should be put back into the original container, and the menu in the container should be checked before being sent or waiting to be taken away.
19. Check all kinds of electrical appliances and waterways. Whether there is water leakage or water leakage within the jurisdiction. If there is any problem, immediately repair or apply for repair, pay attention to the inspection carefully, and there can be no omissions to ensure the safety of the equipment.
Job responsibilities shall be carried out by unspecified points according to the management standards at that time.
Cold dishes:
I. Responsibility:
Responsible for the daily work arrangement and management of the department, and supervise and inspect the product quality.
Second, cold dish processing:
1, food processing should be carried out according to the restaurant menu and the chef's requirements.
2, according to the requirements of the dishes, according to the purpose of the primary processing raw materials, specifications, cutting.
3, the combination of dishes, all kinds of ingredients are placed according to specifications and varieties.
4. Use all kinds of condiments that have been prepared in the kitchen and accurately season them according to the established fragrance. And avoid that cross taste of seasoning.
5. According to the texture and texture of the dishes, choose appropriate cooking methods, use firepower reasonably, accurately grasp the time, and ensure the high quality of the dishes.
6. Strictly observe the separation of raw and cooked raw materials when cutting, and use special utensils and appliances respectively.
7. Ensure the dishes are beautifully packed and strictly control the hygiene of all links.
Third, the cold dish production process:
1, check the refrigerator, prepare raw materials for cooking and processing, and prepare utensils and containers.
2. According to the cooking of the dishes, it is required to match the main and auxiliary materials and accurately control the seasoning.
3, prepare dishes related to the required decorations, and ensure hygiene.
4. Check the tableware and utensils needed in the work, and clean, arrange and return them.
5. Prepare all kinds of sauces to ensure sufficient use.
6. According to the ordering situation, pre-install and prepare the finished products according to the predetermined quantity. For the dishes mixed with juice, under the premise of not affecting the quality of the dishes, it is necessary to mix the juice before meals in order to get ready.
Fourth, the dining process:
1, after receiving the order from the front desk, quickly cut the cooked food, put it on the plate, put decorations on it, and clean the edge of the plate until it is beautiful and meets the food standards.
2. Check the dishes and decorations prepared at any time during meals so as to prepare them in time.
3. After the market closes, properly keep the remaining dishes and condiments to ensure the quality of the next meal.
4. Clean tools and appliances, remove garbage, and clean the work area and refrigerator.
Point atrium:
I. Responsibility:
Responsible for the daily work arrangement and overall technical management of the department, food quality inspection and supervision, and direct the production site.
Second, the specific procedures:
1, raw material preparation:
1) Clean food cabinets and freezers, and clean and thaw finished and semi-finished products according to raw materials.
2) Prepare and soak various raw materials such as batches, skins, hearts, noodles and ingredients.
3) Prepare enough raw materials for flour, rice, flour, sugar, oil, beans, fruits, preserves and other products.
4) Open the picking list to get enough raw materials, and check whether the quality, specifications and shelf life meet the use standards. Those that do not meet the standards will be returned to the warehouse and reported to the department head.
5) According to the menu variety and the workload on duty, get the processing raw materials from the roughing place. Preliminary processing of raw, cooked, meat and vegetarian materials.
6) Carefully clean the raw materials of meat and vegetables for production to ensure that there is no sediment and sundries, and the cleaning hygiene meets the quality standards.
7) Carefully clean and disinfect the processing tools, utensils, containers and equipment of various raw materials to ensure the sanitary quality.
2, processing and production:
1) raw materials shall be processed and manufactured in strict accordance with the operating procedures and standards.
2) Carefully make all kinds of meat, vegetarian and sweet stuffing in the right way, which meets the quality standards.
3) Carefully prepare all kinds of ingredients and dough in the right way and proportion.
4) Carefully produce various semi-finished products according to the cost requirements, and the shape and taste should meet the standards.
5) Carefully frying, baking, baking, boiling and steaming according to the cost requirements to make various finished products. The shape, color, taste and quality should meet the standards.
6) Carefully conceive and make all kinds of cakes with beautiful shapes and bright colors.
7) Precast varieties should be cleaned in special containers.
8) Ensure the production time of dishes and prefabricate them reasonably according to the production time. Snacks that need juice should be mixed first, and then juice should be poured when snacks are served, so as to ensure the quality and quantity.
9) Snacks should be carefully combined with their characteristics, reasonably placed and shaped, supplemented by appropriate decoration, so as to improve the quality and grade of products.
Third, the finishing touch:
1, after closing, do a good job of keeping and sorting out finished products and semi-finished products.
2. Finished products and semi-finished products are put into special containers according to categories and put into special refrigerators.
3. Raw materials are packed in ventilated shelves and kept fresh for reuse.
4. Wash, wipe and put away tools, containers and utensils respectively. Tools should be stored in a special toolbox, and the vegetable pier should be scraped clean and placed on the vegetable table to keep it dry and ventilated to prevent mildew.
5. When leaving the post, make sure that the ground, walls, utensils and equipment are free of dirt and stains, and be bright and clean.
King of the Netherlands:
I. Responsibility:
Responsible for the on-site supervision and management of the center line.
Second, the specific procedures:
1. Mid-line employees arrive at their posts 10 minutes in advance, do a good job in daily hygiene, check whether the quality of various condiments used every day has deteriorated, and replenish them immediately to ensure the smooth operation of the burner.
2. Prepare the required tableware and utensils according to the dishes operated.
3. Prepare what you need when serving.
4. The specific working procedures for serving dinner:
1) According to the requirements of the menu, the raw materials prepared by pasting the board are first come, first served.
2) According to the requirements of dishes and sauces.
3) Cooperate with the wok to prepare the materials needed for different dishes to the wok in time to ensure the high speed of food distribution.
4) Arrange the dishes fried in the wok to ensure the beauty of the dishes and send them to the food delivery department in time.
5. Closing procedure:
1) According to the menu, check whether there is any missing food in time and report it in time.
2) Check whether the raw materials are surplus, put them back on the sticky board for preservation in time, and put away all kinds of appliances.
3) Clean up the hygiene of the work area.
4) Check whether the power supply, gas and faucet have been turned off.
Kitchen worker:
1, responsible for the distribution of dishes before cooking and the beautification after cooking.
2. Prepare the tableware needed for each meal and keep it clean and tidy.
3, according to the order of serving and sending food, timely send cut with, as well as cooked raw materials and dishes.
4. Prepare suitable utensils for cooked dishes in advance.
5. Cooperate with the chef to prepare dishes to ensure that the dishes are clean and beautiful.
6, strictly abide by the food hygiene system, put an end to bad dishes.
7. Always maintain the hygiene and personal hygiene in the work area.
8. Complete other tasks assigned by superiors.
Wash vegetables:
1. The foreman of vegetable washing must be familiar with the cleaning and disinfection of various raw materials, and train the organizers to understand and be familiar with the processing methods of various raw materials.
2. The daily inspection of vegetables shall be carried out in accordance with the prescribed standards, and unqualified raw materials shall not be inspected, and suppliers shall not be made difficult.
3. Vegetable processing According to the types of different vegetables and the prescribed cooking standards, vegetables are processed by removing old leaves, roots and roots. The removal of common vegetables can be carried out according to the specified excellent rate.
4. Take out the carefully listened dishes and put them in special plastic frames with leaks, control the net moisture and distribute them to special shelves in various kitchens.
5. Put the selected and peeled vegetable raw materials into a pool for cleaning, and then soak them in permanganate wild liquid. 10 minutes
6. Wash the vegetables soaked with washing disinfectant in a flowing pool, and there is no residual washing disinfectant on the vegetables. Take the cleaned vegetables out and put them in a special plastic basket with leaking holes. Control the purified water and distribute it to various departments or vegetable warehouses.
7. The vegetable washing class is responsible for the inspection, supervision, cleaning, processing, preservation and storage of vegetable raw materials taken every day.
8. Arrange the priority use of the remaining raw materials in the last meal, and put the cleaned raw materials into the vegetable warehouse.
Job responsibilities shall be carried out by unspecified points according to the management standards at that time.
Washing dishes:
1. Hold a regular meeting in the kitchen every day to listen to the matters assigned by superiors and related matters about the department.
2. Arrange it as a work task through the tasks assigned by superiors.
3. Check whether the gfd of employees in this department meets the specified standards.
4. Every day, a special person is in charge to make clear the preparation of their respective related work.
5. Train the staff of this department to coordinate with the kitchen and front office.
6. Train employees to have a positive working attitude in order to coordinate with other departments.
7. Prepare all washing and disinfection supplies and related work details before construction.
8. Train employees to clean and disinfect according to the specified standards in specific operations.
9. Check whether the tableware and utensils on the cabinets and shelves are complete. In the process of cleaning, it should be noted that the tableware and utensils on the cabinets and shelves should be cleaned first to avoid being used.
10. During the cleaning operation, the dishwashing room should be kept clean and tidy at all times to avoid unnecessary losses caused by sliding when moving utensils.
1 1. After each cleaning and disinfection, it must be placed in the designated location for easy removal.
12. Clean and disinfect carefully, clean equipment and tools, empty sewage barrels and trash cans, and carry out strict and serious cleaning and disinfection when traveling.
13. Check whether the power plug and switch of electrical equipment are turned off and make records.
14. Check the unqualified hygiene and make records.
15. The left-behind personnel on duty must clean all tableware and utensils and use ultraviolet radiation for 20 to 30 minutes before the end.
16. Close the doors and windows, lock the shop door and deliver the key to the designated place.
17. One cleaning, two washing, three disinfection and four cleaning
Job responsibilities shall be carried out by unspecified points according to the management standards at that time.
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