The kitchen business serves the restaurant, and the kitchen should organize and allocate its own production business centering on the restaurant. All kitchen staff must establish the concept that kitchen work serves the needs of restaurants. (1) Organization preparation before meals

1. The processing group

processes, classifies and grades the vegetables, poultry, aquatic products and other raw materials needed for the day.

2. Cut-and-match group

Cut and match the reserved dishes (such as banquets, group meals, etc.) and commonly used a-la-carte dishes, and process some commonly used raw materials into silk, chips, cubes, diced flowers, velvet and so on for later use.

3. Stove group

Prepare all kinds of seasonings needed for cooking and processing, and be responsible for making semi-finished products and soup.

4. Cold dish group

Prepare cooked food, cut cold dishes to be used, assemble cold dishes with different colors, and prepare the required ingredients.

5. Dim sum group

Prepare commonly used dim sum, and prepare enough noodles and stuffing as required on that day.

(2) Controlling the quality of dishes

When starting meals, the kitchen should follow the guiding ideology of "taking the needs of the restaurant as the basis and taking the stove as the center" and cook delicious dishes in time according to the needs of guests. The main measures to control the quality of dishes in catering enterprises are:

1. Chef's quality consciousness

Chef's quality consciousness is very important. Quality awareness can improve the chef's sense of responsibility and his working attitude. Therefore, catering enterprises must carry out quality education regularly, so that all kitchen staff can establish the concept of standardization, specialization and learning innovation.

2. Strengthen inspection: spot check by managers and inspection by food runners

Managers at all levels of catering enterprises should spot check the quality of dishes when starting meals and solve problems in time. At the same time, the waiter in the restaurant should check the quality of the food when taking it, so as to achieve "five don't take it", that is, don't take it if the quantity is insufficient; Temperature discomfort is not taken; If the color is not correct, do not take it; Do not take all the ingredients and ingredients; The vessel is unclean, damaged or does not meet the specifications. Do not let the quality problems of the dishes be exposed to the guests.

3. Establish a complaint feedback system

Once a guest complains about the quality of the dishes, the restaurant should promptly report the problem to the kitchen. The kitchen should solve the guest's problems first, but it is necessary to analyze the causes of quality problems and put forward solutions to avoid similar problems in the future.

(3) Do a good job in cost accounting and control

The kitchen should control the catering cost according to the approved gross profit margin, and try to save and reduce waste on the premise of ensuring the interests of guests. Kitchen staff should account for all raw and auxiliary materials and control the cost of the whole production process. Please refer to Chapter 11 for details. Kitchen hygiene is the first criterion to be observed in kitchen production. Kitchen hygiene is to ensure that food is in a safe state in the whole process of selection, production and sales. In order to ensure the safety of the products produced in the kitchen, the purchased food raw materials must be unpolluted and free of pathogenic bacteria, and the food raw materials must be stored under the condition of hygienic permission; The kitchen must meet the hygienic conditions in the process of food production; The kitchen environment and equipment are required to be clean, and the kitchen production personnel must be healthy. We should always prevent pollution in sales and provide food to guests safely and reliably. Therefore, all relevant personnel and managers who come into contact with food must follow the hygiene standards from beginning to end in food production and assume their respective responsibilities.

(1) Hygienic control of the kitchen environment

1. When selecting a kitchen, we should consider the following two factors: First, we should pay attention to preventing the surrounding enterprises from polluting the kitchen environment and try our best to avoid enterprises that discharge "three wastes" (waste water, waste residue and waste gas). Second, the kitchen is best not to be located in the basement, because the basement is not conducive to ventilation, lighting, smoke and moisture, and food is also prone to mildew and deterioration.

2. The kitchen should have measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

3. The garbage and waste disposal in every kitchen must conform to the hygiene regulations. Outdoor garbage bins should be easy to clean, prevent insects and rats from entering, prevent sewage from leaking, and treat them on time to protect the surrounding environment from odor, insects and bacteria pollution. The garbage can (box) in the kitchen must be covered and have enough capacity to hold garbage. It must be bagged and managed according to the hygiene requirements, and cleaned and cleaned in time. The inside and outside of the bucket and box should be cleaned with hot water and detergent. This work should be arranged in an appropriate time.

4. The sanitary requirements for the floors, walls, sewers and equipment in the kitchen have been described in detail.

(2) Hygienic control of kitchen operation areas

1. Stove operation

(1) Wash the wok, spoon, strainer, rag and other articles thoroughly before meals every day, and check whether the stewing in the seasoning pot is deteriorated. Starch should be changed frequently. Oil bowl should be filtered once a day, and new oil and old oil (oil with dark yellow or black color after a long time of use) should be stored separately; Soy sauce, vinegar, cooking wine and other seasoning cans should not be put in too much at a time, but often added to prevent deterioration and volatilization. Salt, sugar, monosodium glutamate, etc. should be moisture-proof and pollution-proof, and the seasoning containers should be covered after the meal.

(2) under the premise of meeting the requirements of cooking, the food raw materials should be thoroughly burned and cooked, so as to prevent external cooking and internal production, and the purpose of killing bacteria cannot be achieved.

(3) Cutting and cooking should be carried out in a two-plate system. Special dishes and bowls should be used for side dishes. When the raw materials are put into the pot, they should be removed in time and replaced with sterilized dishes and bowls to hold the cooked dishes.

when cooking, you should use a small bowl and spoon to taste, and do not pour the remaining juice into the pot after tasting. When tasting with a spoon, the spoon must be cleaned before use.

(4) After the business is over, clean the utensils, put them back in place, clean the soup pot and clean the seasoning.

Wipe and clean the greasy dirt on the hood and kitchen surface with detergent every day, so as to be sanitary, smooth and free from greasy dirt. Clean up the leftover food in the oven and steamer, remove the oil stain from the baking tray, and drain all the water in the steamer pot.

2. Food preparation room

(1) Before meals are started every day, thoroughly clean the refrigerator and check whether the raw materials are deteriorated.

(2) knives, chopping boards, dishcloths, side dishes and other utensils should be clean, so that there is no stain or peculiar smell.

(3) ingredients and small materials should be packed separately and placed neatly, and the water basin for ingredients should be changed regularly. Food raw materials that need to be refrigerated and kept fresh should be placed in the corresponding refrigerator.

(4) When opening canned food, first clean the surface of the canned food, and then open it with a special opener. Do not use other tools to prevent metal or glass fragments from falling in. Broken glass cans are inedible.

(5) Pay attention to the freshness and hygiene of food raw materials at any time during the course of side dishes, carefully side dishes and strictly control them.

(6) After the business is over, all kinds of utensils should be cleaned in time and put in place, and the remaining food raw materials should be stored separately according to different storage requirements.

3. Cold dish room

(1) The cold dish room should be equipped with special personnel, special utensils, special refrigerators and ultraviolet disinfection equipment. Fly-proof and dust-proof equipment should be sound and good.

(2) Clean the refrigerator every day, pay attention to the hygienic condition of food, and put raw and cooked food separately.

(3) Knives, chopping boards, dishcloths, tableware and other utensils should be thoroughly cleaned and disinfected before use. The dishcloths should be rubbed frequently, and one cloth should not be used for multiple purposes to avoid cross-contamination.

(4) Strictly operate the rules, so that the knives, chopping boards, containers and rags of raw and cooked foods are strictly separated, and they cannot be mixed. Especially when making cold salad and cold meat dishes, we must use special tools after disinfection to prevent cross-contamination. Conditional kitchen

(5) Employees should wear masks when cutting and matching cold dishes.

(6) After the business is over, all kinds of sauces and food raw materials should be stored in the corresponding refrigerator, the utensils should be thoroughly cleaned, put back in place, and the workbench should be kept clean, bright and free of oil stains. Some mechanical equipment, such as slicers, should be disassembled and cleaned to thoroughly remove food residues to prevent mechanical damage and equipment pollution.

4. Snack room

(1) Ensure the freshness and hygiene of all kinds of raw materials and fillings, and check the refrigerator regularly.

(2) Knives, chopping boards and flour tables should be kept clean, rags should be white and clean, and molds and flour sticks of various colors should be cleaned as they are used, so as to prevent residues such as flour and oil from corrupting, which will affect the service life and pollute food.

(3) after the business is over, clean all kinds of appliances and put them back in place. Drain all the water in the steamer, take out the remaining food, wipe off all the oil and water with a cleaning cloth, and remove the grease dripping into the bottom of the steamer. The oven cuts off the power and takes out the leftover food. Clean the baking tray and dry it. Clean the seasoning and utensils on the stove surface, and clean the stove surface and the hood. All kinds of fillings and raw materials are stored in the refrigerator according to different storage requirements

5. The knives, chopping boards, countertops and rags in the roughing room

(1) are kept clean, and the materials and garbage in the thawing pool and washing pool are removed in time to prevent blockage.

(2) All kinds of food raw materials purchased should be processed separately according to different requirements, and the processing time and exposure time to high temperature should be shortened as far as possible for raw materials that are prone to spoilage. For the thawing of raw materials, first, the correct method should be adopted, second, the raw materials of various foods should be thawed separately, and must not be thawed together. The processed raw materials should be packed separately, sealed with plastic wrap and put into the corresponding cold storage for later use.

(3) After food raw materials are put into the cold storage, they should be classified and placed on different food shelves for easy access. Cold storage should promptly remove the dirty surface and accumulated water on the ground, regularly arrange food shelves, and food should not be stored beyond the time limit. Generally speaking, the raw materials that need to be taken on the same day should be stored in the cold storage (2℃ ~ 5℃), and the storage time should not exceed 24 hours. The raw materials that need to be stored for a long time should be marked and stored in the frozen storage (-18℃ ~-23℃), and the principle of "save first, use first" should be followed when taking raw materials, and they should not be taken at will.

(4) After using all kinds of food machinery, such as bone saw, chipper, meat grinder, peeling machine, etc., food residues should be removed and cleaned in time to make them in the best use state.

(3) Hygienic control of kitchen staff

1. Kitchen staff must hold health certificates to work.

2. In peacetime, we should develop good hygiene habits such as frequent bathing, frequent haircuts, frequent hand washing, frequent nail cutting and frequent clothes changing, and wear clean work clothes at work.

3. The following bad behaviors should be avoided in kitchen production:

(1) I like to touch my hair and pick my ears at work;

(2) Put your hands in your pants pockets;

(3) spitting and throwing cigarette butts;

(4) don't wash your hands when you touch money and other things during working hours;

(5) eat and take food directly by hand;

[6] chew gum and things like that;

⑺ Use the work apron as a towel to wipe hands and face;

⑻ Wear slippers or sandals with no heels and exposed toes to work;

⑼ wear a vest or work with bare arms;

⑽ wipe the dish or bowl with a dirty rag;

⑾ talking loudly, coughing or sneezing at dishes;

⑿ don't wash your hands after urinating;

[13] running around in work clothes;

[14] Dip your fingers in the gravy of the dishes to taste.

(4) Hygienic control in other links

1. Purchasing personnel must be responsible for the purchased items. Ensure that food raw materials are in a good hygienic state, free from corruption, pollution and other infections. The source of food must meet the relevant hygiene standards and requirements. Any canned, bagged or sealed food that is not processed by a formal food processing institution is prohibited from being purchased and used. The purchase of foods without trademarks, manufacturers and production dates should also be prohibited.

2. establish a strict acceptance system, designate a special person to be responsible for the acceptance, and refuse to accept raw materials that do not meet the hygiene requirements when found, and investigate the responsibility of procurement personnel.

3. Reasonable storage to ensure the quality of raw materials. The hygiene of the storage room should be "four diligence" (that is, diligent cleaning, diligent inspection, diligent sorting and diligent drying); "five noes" (that is, no insects, flies, rats, cockroaches, cobwebs, dust and sewage); Two separate (raw and cooked separately, dry and wet separately) to prevent pollution.

4. The kitchen staff should not use or process spoiled food raw materials, and strictly abide by hygiene requirements when cooking to ensure the quality of dishes.

5. raw material processing sites should be isolated from production and sales sites to prevent cross-contamination.

6. utensils, tableware and cookers must be strictly disinfected. It is required to achieve "one scraping, two washing, three flushing, four disinfection and five cleaning". Scraping is to scrape off the leftovers; The second washing is to wash away oil stains with detergent; The third flush is washed with clear water; Disinfection is to use boiling water, steam, electronic disinfection box or drugs for disinfection; Five cleaning refers to dust prevention and pollution prevention.

7. it is forbidden for idle people to enter the kitchen.

(5) Responsibilities of health management

1. Really implement the health responsibility system and ensure health at all levels. Managers often carry out inspection and supervision and deal with violations of health regulations in a timely manner.

2. Correctly handle the relationship between health work and profit from production and operation.

3. Strengthen hygiene monitoring means and give full play to the role of food laboratories.

4. Carry out health training, learn national health laws and regulations, carry out professional ethics education, enhance health awareness, and conduct health training for new employees before taking up their posts. Only those who pass the examination can formally take up their posts. The so-called safety refers to avoiding any accidents that are harmful to enterprises, guests and employees. Accidents are generally caused by people's carelessness, and accidents are often unpredictable and unpredictable. Implementing safety measures and having safety awareness can reduce or avoid accidents. Therefore, both managers and employees must realize that they should strive to abide by the safety operation rules and have the obligation to maintain safety.

(I) Purpose of safety management

The purpose of kitchen safety management is to eliminate unsafe factors, eliminate hidden dangers of accidents, and protect the personal safety of employees and the property of enterprises and kitchens from losses. Unsafe factors in the kitchen mainly come from subjective and objective aspects: subjectively, employees' ideological paralysis, violation of safety operation rules and chaotic management; objectively, the kitchen itself has poor working environment and complicated and centralized equipment and appliances, which leads to kitchen accidents. In view of the above situation, when strengthening safety management, we should mainly start from the following aspects:

(1) Strengthen safety knowledge training for employees, overcome subjective paralysis and strengthen safety awareness. Untrained employees are not allowed to operate at their posts.

(2) Establish and improve various safety systems, and institutionalize and program various safety measures. In particular, it is necessary to establish a fire safety system, so that there are rules to follow and the responsibility lies with people.

(3) Maintain the environmental sanitation of the work area and ensure that the equipment is in the best operation state. Scientific management methods such as positioning management are adopted for all kinds of kitchen equipment to ensure the standardization and scientificity of working procedures.

(II) The main task of kitchen safety management

The task of kitchen safety management is to implement safety supervision and inspection mechanism. Through careful supervision and inspection, employees can form the habit of safe operation, ensure the correct operation of kitchen equipment and facilities, and avoid accidents. Safety inspection can focus on two aspects: kitchen safety operation procedures and kitchen equipment.

(III) Prevention of Common Accidents

Common kitchen accidents include cuts, falls, bumps, sprains, burns, electric shocks, theft, fires, etc.

1. Cuts

are mainly caused by improper or incorrect use of knives and electric equipment. The preventive measures are as follows:

(1) When using all kinds of knives, attention should be focused and the methods should be correct.

(2) All cutting tools, such as knives, should be kept sharp. In practical work, blunt knives are easier.