Question two: what is the hotel kitchen is a department of one, what is the concept of the kitchen, the kitchen is to do what the kitchen, the kitchen, the general refers to engage in the production of dishes produced by production sites. Kitchen specifically refers to the production of dishes for the purpose of production and operation, in order to serve guests and production sites, five factors, space / equipment / people / raw materials / energy
Second, contact with the owner of the information about the project, what needs to be grasped
A on the general kitchen, understand the kitchen raw materials inlet where the finished product exit direction in which the size of the kitchen, that is, the number of meals, the number of people who eat. The nature of the restaurant's catering is canteen, canteen with private rooms, special nature of the canteen
Third, the classification of the kitchen
A classification of the size of the kitchen large / medium / small / ultra-small
B classification of the kitchen function (Chinese, Western, special catering)
Problem three: the size of the kitchen of the catering restaurant is the management of that department I just saw a blog post, it is estimated to you Useful nidaifu2000.blog.163/.... .17772/
The following is what I copied, you first look:
flavor kitchen operation manual
Section I Department Overview ............... .............................. ........
Section 2 Organization ........................ .............................
Section 3: Responsibilities and Tasks ........................ .............
1, executive chef job responsibility description book ........................ ...............
2, Snack City chef job description of responsibility ......... ..........................
3, the first and second floor chef job description of responsibility ........................ .......
4, red pot team leader job description book ........................ ......................
5, a la carte group leader job description book ........................ .......................
6, pier group leader job description book ........................ .......................
7, cold dishes team leader job description ........................ .......................
8, snack group leader job description ........................ .......................
9, logistics team leader job description ........................ .......................
10, red pot group group member job description letter ........................ .......................
11, a la carte group member job description book ........................ .......................
12, pier group member job description ........................ .......................
13, cold dishes team member job description ........................ .......................
14, snack group member job description ........................ .......................
15, logistics team member job description ........................ .......................
Section 4: Departmental working system ........................ ............................
1. Kitchen work system ........................ .............................. ......
2, fish tank use, maintenance, cleaning system .................. .............................
3, kitchen coordination, cooperation system ........................ .......................
Section V. Work items, procedures and standards ........................ .......................
Red pot group:
1, meal preparation program ........................ .............................. ......
2. Pre-meal distribution program .................. .............................. ............
3, dish preparation program ............ .............................. ..................
4. In-post hygiene maintenance program ...... .............................. .....................
5, after-meal sanitation and organization procedures... .............................. ........................
6, seasoning organization and inventory procedures .............................. ...........................
7, dish quality Evaluation ........................... .............................. ...
8, stove use procedures ..................... .............................. .........
9, cooktop cleaning .................. .............................. ............
Cutting group:
1, raw material requisition procedure ............ .............................. ..................
2. Seasoning container cleaning program ...... .............................. .....................
3. Seasoning replenishment program... .............................. ...........................
4. Dish Configuration Program ........................... .............................. ...
5, with the passing team with the program ..................... .............................. ......
6, with the red pot group with the program .................. .............................. .........
7, after the meal raw materials organization and cleaning procedures ............... .............................. ......
8, after meal raw cleaning program .................. .............................. ............
9, direct dial ingredients program ............ .............................. ..................
10, incoming (direct-distribution) ingredients classification program ...... .............................. ......
11, item replenishment program .................. .............................. ............
12. Pre-meal ...... >>
Question 4: Kitchen Staff Job Responsibilities Kitchen Staff Job Responsibilities (Simple Version) I. Sous Chef
The Sous Chef is responsible for a portion of the kitchen. The sous chef is responsible for organizing the work in the area to which he belongs and assigning tasks to the chef. The chef is the backbone of the kitchen with specialized skills.
Second, the head chef
In large hotels, the head chef's duties are mainly in the administrative aspects, only in small hotels the head chef needs to be involved in food processing, the head chef's duties to stop the kitchen, preparation of menus, ordering food, explaining to achieve the profit target, recruiting staff, management of the kitchen (especially in the service time), the purchase of equipment to make recommendations, and in many cases Responsible or partially responsible for the warehouse, the beverage pantry, dishwashing, etc.
Third, the chef
The chef assists the chef, and the number of chefs in each area depends on the amount of work to be accomplished, for example, the vegetable group has a large amount of work to process, and needs a few more chefs than the fish group. The chef is generally able to perform most of the work, in some cases, when the chef is off duty he is responsible for the work of the whole group. Fourth, the cook
The cook is responsible for the cleanliness of the kitchen, inside and outside of the finishing work, including a variety of tableware, kitchen utensils, washing, disinfection and storage. To be familiar with the various specifications, the use of different shapes of dishes and utensils, to master the use of different seasonal varieties of melons and vegetables and cut and wash.
Question 5: What is the upper part of the kitchen? Steam cooker area or steaming area Thank you for adopting
Question 6: The kitchen is which department acceptance 10 points Catering kitchen health department, residential kitchen is the construction department, you can consult the law firm.
Question 7: What are the positions in the kitchen and what is the geography? 1 Executive Chef 2 Chef de cuisine 3 Deputy Chef de cuisine 3 Reheater Supervisor 4 Reheater 5 Raw Food Reheater 6 Hitting 7 Rutai Master 8 Apprentice This is the general allocation of the big hotels, as well as washing aunts, ordering staff to send food and so on. The kitchen is a big place.
Question 8: What are the specific duties of each kitchen position? As far as I know, the duties of each position in the kitchen are as follows, please refer to
Water table: responsible for killing chickens, ducks, fish, etc.
Chopping board: responsible for cutting vegetables, meat, etc.
Dishes: responsible for the top of the menu with the ingredients needed for each dish.
Chef: responsible for frying, boiling, cooking, deep-frying, and finally making the finished dish.
Question 9: How many people are arranged in each position in the kitchen is based on what the business of the restaurant
Question 10: What is the meaning of the kitchen flavor department, refers to what the flavor department - meat and semi-finished products, cleaning, chopping, on the fork, sweeping juice. Barbecue, brine, dip all kinds of meat food and large and small cocktail parties, banquets used in the food. Storage of all kinds of food, semi-finished products and meat products