Modern kitchen management methods:

First, determine the number of kitchen staff

The number of kitchen staff varies due to different hotel scales, different star grades, different product specifications and requirements. When determining the number of staff, we should comprehensively consider the following factors:

1. The scale of kitchen production, the number and scope of corresponding restaurants and service seats.

2. The layout and equipment of the kitchen are compact and smooth, with advanced equipment and comprehensive functions, which is still far from it.

3. How many kinds of menus are operated, how easy it is to make, and how high and low the product standards require.

4. Technical level of employees.

5. the length of the restaurant's business hours.

to determine the number of kitchen staff, the method of proportional determination is often adopted. That is, it is determined according to the number of meals and the proportion of employees of various types in the kitchen. In a high-grade restaurant, generally 13-15 seats are equipped with 1 cooking production personnel; Special catering departments with small scale or higher specifications, with 7-8 seats and 1 production staff.

Generally, the proportion of employees in Cantonese cuisine kitchen is: 1 burners and 7 production personnel. For example, there are 2 burners, equipped with 2 cookers, 2 loaders, 1 groceries, 2 chopping boards, 1 water tables, 1 major cases (pastry), 1 dishes washing, 1 vegetables picking and cooking, 2 stairs (running vegetables) and 2 shifts. If the number of burners is more than 6, a full-time major case can be set up. In other cuisines, the ratio of kitchen and stove to other post personnel (including processing, cutting and blending, loading, etc.) is 1: 4, and the ratio of dim sum to cold dish workers is 1: 1.

to determine the number of kitchen production personnel, you can also set up various types of jobs in the kitchen according to the kitchen scale, describe all kitchen tasks in different positions, and then determine the manpower required for each type of job to complete its corresponding tasks, and summarize the number of kitchen workers.

second, the selection of the chef

the chef is the main manager of cooking production and the decider of various kitchen policies. Therefore, the selection of chefs is directly related to the success or failure of kitchen production, operation and management. It directly affects the quality of kitchen production and the efficiency of kitchen production.

When selecting a chef, we must first make clear the quality requirements of the chef, and then select the right person to fully perform their duties.

1. Basic qualities of a chef

① You must have good ideological quality, be strict with yourself, have a strong sense of professionalism, be loyal to the enterprise and love your job.

② Have good physical and psychological qualities, strive for perfection in business, be good at interpersonal communication, have strong working principles, and be able to solve practical problems flexibly.

③ Have the spirit of pioneering and innovation, have the consciousness of competition and winning the bid, be eager to learn, have the courage and ability to innovate dishes and grasp and lead the trend.

2. The professional knowledge that a chef should possess

① knowledge of cuisines and dishes. Familiar with the flavor characteristics of different cuisines; Familiar with the performance, quality requirements and processing methods of characteristic raw materials and seasonings.

② knowledge of cooking technology. Familiar with the performance of modern cooking equipment; Familiar with the cooking process, key operation and quality characteristics of finished products; Have the courage to break through oneself, and have the ability to research and develop new dishes that are popular with guests.

③ Understand the combination of food nutrition, and master the knowledge of food poisoning prevention and food hygiene.

④ Know color matching and food plastic arts, and master some practical aesthetic knowledge.

⑤ Have a knowledge base of secondary culture, understand the customs, religious beliefs, national etiquette and dietary preferences of guests from different regions, and have certain oral and written organization and expression skills.

⑥ Be familiar with cost accounting and control methods, and have the ability to view and analyze relevant financial statements.

3. Chef's management ability

① Planning and organizing ability. Be good at making kitchen work plans, and use the production organization system to mobilize the collective wisdom and strength to achieve various work goals.

② motivation ability. Have appeal, and can distinguish between different levels and types of employees to effectively motivate and form a team spirit.

③ ability to find and solve problems. He is good at finding and grasping the main contradictions in complex contradictions, and has the ability to respond decisively and calmly to emergencies.

④ coordination and communication skills. Be good at giving play to the role of information transmission channels, and actively coordinate with departments such as raw material procurement and supply, product sales, etc.

⑤ training ability. Be good at finding weak links in work, arrange training and improve the overall quality of kitchen staff.

iii. Personnel arrangement for production posts

The kitchen production posts have different requirements for employees. Make full use of the background materials, comprehensive quality and pre-job training provided by the personnel department, and assign and arrange employees in their respective suitable posts. The following two points should be paid attention to:

1. Use only by quantity, because of the post.

When the kitchen matches the post personnel, it should first consider the quality requirements of the personnel in each post, that is, the post qualifications. Employees who choose to take up their posts should be competent and perform their duties. At the same time, on the basis of carefully understanding their specialties and hobbies, they should take care of their volunteers as much as possible and give them opportunities to display their intelligence and talents. We should strictly refrain from taking care of relationships and setting posts for different people. Otherwise, it will leave hidden dangers for kitchen production and management.

2. Continuously optimize the post combination

After the kitchen production personnel are in place, they are not static. In the process of production, you may find some employees who are not good at what they have learned and who are not good at what they use; Or it may expose some phenomena such as poor teamwork and lack of teamwork spirit. This not only affects employees' working mood and efficiency, but also may produce bad atmosphere and hinder management over time. Therefore, it is necessary to optimize the combination of kitchen posts. However, while optimizing the post combination, we must take into account the relative stability and consistency of each post, especially the main technical posts.