I don't know much about this, but I looked it up on the Internet to see if it was helpful to you. The kitchen is the core of the whole restaurant, and the kitchen management is a continuous and meticulous work. The kitchen manager must have good management experience and skilled cooking skills. According to the market, a set of complete kitchen management models and measures are formulated.

Traditional cuisine culture combines modern scientific management experience, from the perspectives of nutrition knowledge, market consumption demand, dish quality, speed and raw material cost control

. Follow-up management is adopted to make the whole kitchen run in an orderly environment.

blaze new trails and improve yourself. Modern catering has gone through a long process, and the traditional food culture has developed into a modern super-carrier catering group and chain catering < P > company. With the progress of the times, the rapid development of science and technology and the continuous improvement of living standards. Looking at today's catering, no matter from the scale, style, hardware and software can reflect the performance of

new, strange, special and perfect combination.

Therefore, there is a high demand for the quality of the entire chef team and kitchen managers and a very strict professional ethics and code of conduct. Only with excellent service quality,

standardized products, excellent dishes and efficient working quality can the whole kitchen be managed well.

kitchen cost control:

the kitchen is the core of the catering industry and the important place of production, which directly determines the rise and fall of the hotel, life and death. It takes years of accumulation and huge investment to establish a corporate image and create a famous brand enterprise. There must be detailed management regulations and excellent management team, which can achieve unified standards, specifications and procedures, improve work efficiency, reduce costs and ensure the standard, quality and service speed of dishes.

Establish processing flow standards:

Establish standards is to quantify the production quality, product cost and production specifications, and use them to inspect and guide the whole production process, eliminate all production errors at any time, ensure the high-quality image of food quality, make it have a standard inspection basis, and achieve the effectiveness of control and management.

(1) processing standard, which specifies the quantity, quality standard and degree of swelling of raw materials. Formulated "Raw Material Net Standard", "Knife Handling Standard" and "Dry Goods Rising Standard".

(2) preparation standard, which is to formulate the variety and quantity standard of cooking materials and prepare raw materials according to the nutritional components needed by people.

(3) Cooking standard, which specifies the proportion of condiments for processed and prepared semi-finished products and heated dishes, so as to achieve dishes with complete color, fragrance, taste and shape.

(4) For standard dishes, we should formulate uniform standards, uniform production procedures, uniform equipment specifications and plate-loading forms, and indicate the menu with quality requirements, number of diners, cost, interest rate and selling price.

making control plan:

in order to ensure the effectiveness of control, besides straightening out the standard of procedure making and site management, effective and feasible control methods must be made.

First, the kitchen attendance system

1. The staff of the kitchen administration department must attend the work when they get off work, and it is strictly forbidden to do so on behalf of others or clients.

2. After putting on work clothes, you should report to the team leader or the head chef or call the roll.

3. According to the needs of kitchen work, the chefs who work overtime should stay, and the chefs who don't work overtime should leave the workplace after work.

4. When going to work, you should stick to your post, do not leave your post, and do not do anything unrelated to your job, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, taking relatives and friends to the public places of the hotel to play and chat, and humming songs and minor tunes.

5. Employees who need to ask for leave due to illness should go through the leave-granting formalities with the chef one day in advance, and show the valid certificate issued by the hospital. Those who cannot provide relevant formalities or the formalities are not in conformity with the regulations will be treated as absenteeism or leave early. Leave should be written in writing.

6. If it is necessary to ask for personal leave, the formalities for personal leave must be handled one day in advance, and it will be effective only after being approved by the chef. Those who have not been approved shall not be absent or leave their posts without reason. Telephone leave is invalid.

7. If the working hours need to be extended according to the needs of the work, with the consent of the leaders, overtime or time-based leave termination can be handled.

8. Marriage leave, maternity leave and funeral leave shall be in accordance with the relevant provisions of the hotel employee handbook.

9. This system is applicable to all employees in the kitchen department.

Second, the kitchen dress system

1. Wear work clothes and hats when going to work, and wear the work number plate or work permit at the specified location. Clothing should be clean and tidy, and no bare back and chest, casual clothes and strange clothes should be worn during working hours.

2. work shoes should be worn during working hours, and slippers, water shoes and sandals are not allowed.

3. Work clothes should be kept clean and tidy, and buttons should not be replaced by other accessories.

4. Work clothes can only be worn in the work area or relevant places, and they are not allowed to enter places outside the work area. Work clothes are prohibited from entering the front hall.

5. The waist strap must be operated according to the regulations, and it is not allowed to be dragged.

6. Those who violate the above provisions shall be subject to the hotel penalty regulations.

Third, the kitchen hygiene management system

1. The waste water used in cooking and processing food in the kitchen must be removed in time.

2. The ceiling, walls, doors and windows on the ground should be solid and beautiful. All holes, holes, seams and gaps should be filled with honey and kept clean, so as to prevent cockroaches and rats from hiding or going in and out.

3. Clean the fume extractor regularly.

4. Special attention should be paid to cleaning the working kitchen counter, the lower inner side of the cabinet and the dead corner of the kitchen to prevent the corrosion of residual food.

5. Food should be processed on the workbench, and raw and cooked food should be treated separately. Knives, vegetable piers and rags must be kept clean and hygienic.

6. Food should be kept fresh, clean and hygienic, and packed tightly in plastic bags after cleaning, or stored in a covered container in a cold storage area or a frozen area respectively. Make sure that food is not exposed to normal temperature for a long time.

7. All perishable food should be stored in a refrigerated container below 1℃, and cooked food and raw food should be stored separately to prevent food from smelling. The refrigerated room should be equipped with a deodorizer. 8. Condiments should be filled in appropriate containers and covered immediately after use, and all utensils and dishes should not be in contact with the ground or dirt. 9. A dirt bucket with a close cover, a decanter bucket, and swill are best served.

11 employees should wear neat work clothes and hats, and do not have long hair or nails. When working, avoid touching or contaminating the finished food and containers with their hands, and try to use tools such as clips and spoons.

11 When working in the kitchen, do not smoke, cough, vomit or sneeze in the work area, and avoid food.

12 kitchen staff should wash their hands thoroughly before and after work, and keep their hands clean.

13 The kitchen should be cleaned several times a day, at least twice, and utensils should be disposed of centrally. Insecticides should be placed separately from detergents, and special personnel should be appointed to manage them.

14 Don't lie down or stay in the kitchen, and don't hang clothes, put shoes, or leave things lying around.

15 If you have infectious diseases, you should treat them at home or in the hospital and stop all kitchen work.

4. Management and acceptance system of food raw materials

1. According to the production procedure standard of hotel kitchen administration, the principle of first-in first-out of cooking raw materials is implemented, and raw materials are used reasonably, so as to avoid being put into the warehouse first and put aside.

2. assign special personnel to keep high-grade raw materials and use them strictly according to the quantity. Other raw materials are also used in quantity to make the best use of them.

3. Without permission, you are not allowed to make the dishes provided by our hotel without permission, and put an end to any waste of raw materials.

4. Do not use moldy, smelly and other deteriorated cooking materials. First in, first out of raw materials, check at any time.

5. Do not provide spoiled dishes and food to the guests.

6. Don't take, eat or cook all the food in the kitchen. Disposal of deteriorated raw materials requires approval.

7. Strictly implement the procedures of raw material entry, raw material cooking and food supply, and ensure the normal operation of hotel food operation process, so as to achieve the principle that no food is served in the kitchen without a single order.

8. The acceptance personnel must put the interests of the enterprise first, adhere to the principle, accept the goods impartially, and be selfish.

9. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures.

11 the inspector must know whether the raw materials to be obtained are consistent with the quality requirements specified in the purchase order, and refuse to accept the raw materials that are inconsistent with the requirements specified in the purchase order.

11 the inspector must know how to handle the accepted items and how to handle them when problems are found.

if there are quality problems with the accepted raw materials, the inspectors should be mainly responsible.

12 after the acceptance, the acceptance personnel should fill in the acceptance report and keep it or hand it over to the relevant personnel of the relevant departments.

13 the above system is applicable to all the staff of the kitchen department. Those who violate the above provisions shall be subject to the hotel punishment system.

V. Inspection system for daily work in the kitchen

1. Implement a graded inspection system for all work in the kitchen, and conduct irregular, indefinite and indefinite spot checks on each kitchen; Chef, chef, team leader, kitchen staff.

2. The inspection contents include the implementation of rules and regulations such as store regulations, store discipline, kitchen attendance, dress, job responsibilities, equipment use and maintenance, food storage, food quality, food delivery system and speed,

saving and comprehensive utilization of raw materials, safe production and normal production operation.

3. The contents can be checked separately or simultaneously.

health inspection: once a day, including food hygiene, daily hygiene and planned hygiene;

discipline inspection: once a month, including kitchen discipline, attendance assessment, store rules and regulations;

equipment safety inspection: once a month, including equipment use and maintenance safety;

production inspection: once a week, including storage, responsibility production system, quality and speed.

daily routine check: twice a day, including work process before and after meals, personal and other hygiene.

4. The inspectors will deal with the undesirable phenomena found in the inspection according to the circumstances, and have the right to urge the parties concerned to correct them immediately or within the specified period.

5. The individual shall be held responsible for any error within the scope of individual contract or job responsibilities; For the mistakes of departments and teams, the responsible personnel shall be held accountable and corresponding economic punishment measures shall be taken at the same time.

6. Those who repeatedly make similar mistakes or ask for improvement within a time limit but fail to do so shall be given heavier punishment until they are dismissed.

7, inspectors should be serious and responsible, equally, fair. The personnel participating in the inspection every time shall make a written record of the time, content and results, and the inspection results shall be linked with the interests of departments and individuals in a timely manner.

VI. The kitchen duty shift system

1. According to the needs of the work, the team leader has the right to arrange the staff of each post in this group to be on duty.

2. Successors must arrive at their posts ahead of time to ensure that they take over on time.

3. The succession personnel must explain the handover matters to the successor in detail and fill in the succession log before leaving the post.

4. The successor must carefully check the shift log, and confirm and implement the shift contents.

5. The personnel on duty should consciously complete the assigned work, and shall not leave their posts without authorization during working hours, and shall not do anything unrelated to the work.

6. The personnel on duty and succession shall ensure that the dishes on duty and succession are produced normally.

7. The personnel on duty and succession should properly handle and preserve the surplus food and raw materials, and do a good job in cleaning and hygiene.

8. The personnel on duty and succession should write the shift-over log when they get off work, and must not scribble on it. Turn off the energy switch in time and lock the doors and windows.

9. The chef does not regularly check the handover record on duty.

VII. Kitchen meeting system

1. According to the needs, it is necessary to plan various meetings in the kitchen: (1) Health work meeting: once a week, with the main contents of food hygiene, daily hygiene and planned hygiene;

(2) production work meeting: once a week, the main contents include storage, responsibilities, product quality and dish innovation;

(3) kitchen discipline: once a week, mainly including attendance, assessment and kitchen discipline;

(4) Equipment meeting: once a month, with the main content of equipment use and maintenance.

(5) Daily meeting: The main contents include summarizing and evaluating the kitchen situation in the past day and handling the emergencies of that day.

(6) safety meeting: once every half month, mainly for the safety work in the kitchen.

(7) Coordination meeting: once a week, mainly for mutual exchange and communication.

2. Except for regular meetings and special meetings, all kinds of meetings shall be held at least one day in advance, and the meeting time, place, participants and contents shall be informed.

3. Participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, and the meeting host should do all the work in the meeting process.

4. All the people attending the meeting should attend on time. If they can't attend the meeting on time due to special circumstances, they should ask the chef for leave in advance. The meeting must start on time, and participants are not allowed to leave the meeting at will.

5. During the non-discussion period of the meeting, participants should not talk privately, and argue for the white space. If you need to speak, you should wait for the right time.

6. All speeches at the meeting should be concise and to the point, so as to save time.

7、 ? Participants should concentrate on the meeting and not handle matters unrelated to the meeting.

8. Matters that can't be solved at the meeting for a while should be handled separately and handled by a special person. There should be no time-consuming discussion and no pestering.

9. The scheme that has not been decided at the meeting or the proposal that has not been passed should be kept consciously. After the meeting, there should be no random discussion. The matters decided at the meeting must be consciously implemented by all positions in the kitchen, and the results should be reported voluntarily.

VIII. Fire safety system in the kitchen

The main factors causing the fire in the kitchen are: a large amount of flammable grease accumulated, the gas stove was not turned off in time, the gas leaked, the electrical equipment was not cut off in time, the power supply was overloaded, and no one was on duty during oil refining.

1. In case that the electrical equipment connector is not firm or fails, it should be repaired immediately, and it can only be used after being repaired;

2. Do not overload the use of electrical equipment.

3, all kinds of electrical equipment when not in use or cut off the power supply after use.

4. Flammable materials should be stored away from heat sources.

5. Clean the residual grease every day.

7. Special personnel should be taken care of when refining, and it is not allowed to catch fire when baking food.

8. Boilers or fryers cannot be used beyond capacity or temperature.

9. Clean the stove cover every day and the filter screen of the range hood at least once a week.

11. Turn off the energy switch after work.

11, the kitchen fire protection measures are complete and effective.

12. All personnel should master the initial control method and alarm method for handling accidents.

IX. Management system of kitchen equipment and utensils

1. All kitchen equipment, facilities and utensils shall be operated in a civilized manner, and operated and managed according to specifications and standards.

2