What's the point of a culinary management credential

What's the difference between a modern culinary administrator and a traditional head chef

The culinary administration certificate has been abolished! You can get a chef's license! Chef's certificate is the national labor security department issued by the national vocational qualification certificate, but also a chef seeking employment, tenure, business qualification credentials. Chef's license *** divided into primary, intermediate, senior, technician, senior technician five levels.

What is the significance of the Kitchen Management Certificate

The quality of kitchen production has two meanings

Now the Kitchen Certificate Manager was canceled. Is there still a need to get a kitchen management license

You can get a chef's license!

The English translation of the chef's license is: certificate of cook

The chef's license is divided by level, *** divided into five levels

Primary (national version of the occupational qualification of the right to the fifth level)

Intermediate (the national vocational qualification of the fourth level)

Senior (the national vocational qualification of the third level)

Technician (the national vocational qualification of the second level)

Technician (the national vocational qualification of the third level)

The chef's license is divided by level. Vocational Qualification Level 2)

Senior Technician (National Vocational Qualification Level 1)

What is the role of kitchen management. Rush rush rush!!!

Reproduced the following information for reference

1, respect for people, care for people, move people with feelings

People have self-esteem, and they all want to be respected by others. Marx said: "Hope to be respected is a higher level of human needs." Therefore, in the daily work of the kitchen, the head chef everywhere respect and care for the following staff, moving with emotion, reasoning, not only can avoid unnecessary conflicts, and their own work will be able to do. More importantly, it will make your chef team become a cohesive, combative team.

2, put an end to the paternalistic management

The head chef with a team of people under his command, you have to better understand the staff below you, to find out their character, ability and state of mind, and then effectively manage, which is undoubtedly your "deployment" of the magic weapon. And never engage in individualism, egotism, overbearing, the following staff a little not from, open-mouthed scolding, lifting their hands to fight, in order to establish their own so-called "prestige". In this case, not only will greatly dampen the enthusiasm and creativity of the staff, but also prove that you are not a lack of cultivation, is mediocre and incompetent.

3, make the best use of things, reduce costs

The head chef should actively cooperate with other departments of the restaurant to do a good job of kitchen costing. In purchasing, to compare three, and to mobilize the staff under the brainstorming, plug all the loopholes in the kitchen. China has a saying, called "good craftsmen do not discard material", meaning that the ability of strong craftsmen what kind of material can be fully utilized.

4, co-ordination, perfect management

The head chef should actively cooperate with other departments of the restaurant to do a good job of kitchen costing. In purchasing, to compare three, and to mobilize the staff under the brainstorming, plug all the loopholes in the kitchen. There is a Chinese saying, called "good craftsmen do not discard material", meaning that the ability of strong craftsmen what kind of material can be fully utilized.

The significance of health and safety management in the kitchen

Every aspect of kitchen production to the sale of the product must be from the beginning to the end of the importance and emphasis on health and safety. Hygiene is the first rule of kitchen production needs to comply with. Kitchen hygiene is the selection of raw materials, processing, production and sales service of the whole process, to ensure that the food is in a clean and uncontaminated state. The People's Republic of China *** and Industrial Food Hygiene Law was formally announced on October 30, 1995, came into force. Improve food hygiene, safeguard people's health, is the purpose of the Food Sanitation Law. The Food Sanitation Law is a ** in the field of food sanitation, and is the basic law for safeguarding people's health. All food production and management enterprises, food hygiene supervision and management departments and the general public should be y aware of, and follow the implementation. Hotel kitchen staff, more should consciously to the law as a guideline, the development of various management systems, supervise the cooking production activities, and effectively safeguard the image of the hotel and consumer interests. Safe production is not only to ensure food hygiene and quality of output needs, but also to maintain normal working order and save additional costs of important measures. Therefore, the kitchen management and production staff of all positions must realize the importance of safety, and always pay attention to the correct precautions in the work.

Managing the kitchen with scientific methods

The management of catering quality, in a sense, determines the reputation and effectiveness of the hotel. Kitchen is the core of catering, kitchen management is an important part of catering management. The management level of the kitchen and the quality of the output, directly affect the characteristics of the catering, operation and efficiency.

Today's catering market, the competition is extremely fierce, a catering business can stand firm in the competition, expanding operations, the formation of style, the kitchen manager - chef (or executive chef) shoulders a heavy responsibility, the responsibility is unshirkable.

First, a reasonable and clear division of labor

Reasonable division of labor is to ensure that the premise of the kitchen production, the kitchen should be based on the production, facilities, equipment layout to develop positions, and then according to the functions and requirements of each position to make a clear regulation, the formation of the text, a copy of the hand, so that each employee is clear about their responsibilities, what work should be done, to whom responsible, should be understood.

Second, the system of improvement and supervision

After the establishment of the system, should be gradually improved according to the operation of the situation, the employee's rewards and penalties, and other more sensitive provisions should be made clear, clearly defined. In order to avoid the system in form, should strengthen the supervision, can be set up to supervise the management personnel, to assist the head chef to implement, implement the system (administrators and employees should be referred to the ratio of 1:12), correct most of the kitchen arrangements, no implementation of the management of the disease, to ensure that the day-to-day work is strictly in accordance with the provisions of the implementation of the work of the kitchen heavy arrangements, strict implementation. Kitchen rules and regulations is a guide to the work of the staff, the development of job responsibilities, rules and regulations, supervision methods, and then further strengthen the management of the staff will have a chapter to follow.

Third, people-oriented management

Reasonable division of labor, a sound system, with high-quality personnel, in order to make it work well, modern kitchens should be transformed from the traditional concept of only focusing on the skills of their own cultural qualities of the ills. We must know that the level of skill can only represent the past, experience, lack of theory of craftsmen is very difficult to make a difference, and, in the smoky kitchen, if the personnel quality is not good, it is very easy to breed right and wrong. It is true that the kitchen should not ignore the skill base when hiring staff, but it is more important to raise the requirements in terms of cultural upbringing. Only with a wealth of experience, a solid foundation of skills, combined with effective theoretical guidance, and then inculcate the operator's philosophy, the dishes can be a breakthrough, the formation of style, in daily life is also easier to communicate and coordinate.

Fourth, cost management

In addition to good quality inspection, price supervision, the use of scraps is also a way to reduce costs. Specifically can be taken to use and sell out, the use of scraps after a certain process made of banquet dishes, such as the production of handmade dishes, arrangements for work meals and so on. For some of the scraps can not be processed in a timely manner can contact some canteens, restaurants, feed processing plants, etc. for outsourcing processing, fish head, meat head, black oil, etc., as a way to reduce the cost of expenditures. In addition, the head chef should also develop a set of income and expenditure balance sheet, financial analysis, measurement, bulk, fixed raw material expenses regularly compared with the turnover, control the cost of raw materials. Indirect costs, mainly refers to fuel, water, electricity, washing, maintenance, consumption of goods and office expenses, belonging to the head chef management costs. First of all, according to the business and the actual situation of the precise formulation of the expenditure. Indices such as fuel accounted for about 1.6% of the gold business 1.9%, water, electricity accounted for about 1.2% of the gold business 1.5%, such as expenditure statements more than the planned index, and then find out the reasons for rectification. On the kitchen equipment, the head chef must master the basic maintenance knowledge, the development of standardized use, cleaning methods, and then the responsibility for the implementation of the post to the team leader. Maintenance, kitchen facilities, equipment for the professional, general plumbers and electricians are not familiar with, it should be recommended that the hotel training or equipped with a strong professional engineering staff to cope with unexpected failures and reduce maintenance costs, improve the use of kitchen equipment is equal to improve the efficiency of the hotel.

Fifth, departmental coordination

Today's kitchen, in addition to ensuring the supply of products, but also should be well coordinated with the relevant departments to obtain a good relationship, in order to obtain a variety of cooperation and support to ensure the smooth operation of the kitchen and get a better reputation, especially in the front office department, the Department of Public Relations and Sales Department, the Ministry of Engineering and so on. In addition, the head chef, as the main management of the catering department, should be familiar with the various aspects of the work of the front office, often soliciting feedback from service personnel and guests on the dishes, and regularly organizing exchanges between the kitchen and the front office attendants, communication, and promote the understanding of the kitchen and the collaboration between the kitchen.

Finally, as a chef de cuisine, should also often communicate with the staff to understand the fluctuations of the staff's thinking, to help them establish a good interpersonal relationship.

Cross-century kitchen management philosophy should be: thrift, innovation, the pursuit of the best service; and to become a successful chef de cuisine, must have a wealth of work experience, personnel management experience, public relations skills, marketing knowledge, financial knowledge and extraordinary creativity. Only to do these, the management of the kitchen can be organized, the hotel's business can flourish.

Kitchen management certificate is useful

Kitchen management division is by the China Culinary Association Training and Communication Center for in-service executive chef, chef de cuisine, kitchen positions in charge and universities, colleges and universities in the students of a post qualification certification of a training activity, and in the country to gradually implement the employment access system, the implementation of vocational qualification certificates and academic and degree certificates of equal importance to the situation Under the situation of the state gradually implement the employment access system to implement vocational qualification certificate and academic, degree certificate and situation, the kitchen management teacher post qualification certificate will become the excellent kitchen management practitioner passport.

Er ~ who knows the kitchen manager to get on this document has no use ah

kitchen manager

Occupational definition

engaged in catering kitchen production and administrative management of personnel.

Editorial content of the main work

(1) kitchen design and layout and organizational management; (2) the implementation of the kitchen production and operation management; (3) kitchen product quality management; (4) kitchen materials management and cost control; (5) kitchen staff training and management; (6) kitchen health and safety management; (7) catering activities planning and product development. The company's product development is also a major component of the company's product development.

Edit this section of the career profile

With the economic and social development and people's living standards continue to improve, China's food and beverage industry has developed vigorously. 2006 China's total retail sales of food and beverage industry more than 1 trillion yuan, catering staff team of nearly 20 million people. But while seeing the achievements, we must also see the gaps and shortcomings. At present, China's catering industry industrialization is not high, simple production tools, technology is relatively backward, market competitiveness is not strong. This has a close relationship with the lower level of culinary management. At present, China's catering enterprises chef, executive chef about 450,000 people. Most of them grew up from the chef position, used to experience-based management, lack of modern kitchen management concepts, not good at using modern scientific management knowledge and advanced management techniques. Therefore, it is difficult to form a standardized, standardized kitchen management system, to a certain extent, restricting the development of China's catering industry.

Occupational significance

The establishment of a new occupation of kitchen management division, the development of corresponding national occupational standards, to carry out standardized training, to improve the professional level of kitchen management practitioners, to promote China's food and beverage industry from the experience of management to the scientific management of the transformation, to achieve the development of China's food and beverage industry, good and fast will play an important role.

In the Ministry of Labor and Social Security recently released the ninth batch of new occupations, kitchen management division listed as one of them. In a nutshell, the kitchen manager is the use of modern scientific theoretical knowledge, the production of catering operations in the reasonable planning and design, the establishment of efficient, scientific organizational structure, and for the kitchen production of all aspects of the professionalism of a strong set of a series of management activities of the personnel.

In the mainland medium-sized hotels, kitchen management personnel monthly income is generally more than 4,000 yuan, senior hotel excellent kitchen management personnel in more than 10,000 yuan, or even higher. Because, the kitchen manager is the technical talents of catering enterprises, quite important. It is very easy to find a job for those who have the qualification of kitchen manager.

Previously obtained by the kitchen manager certificate is still useful

Kitchen manager is engaged in catering kitchen production and administrative management personnel, mainly engaged in kitchen production and operation of internal management work.

According to the State Council on January 22, 2016 issued the "State Council on the cancellation and adjustment of a number of administrative approval projects and other matters of the decision" (Guofa [2016] No. 5) canceled the kitchen management division of the occupational qualification licensing and certification.

But the chef's license can still be examined! High gold content:

What is the kitchen management qualification certificate

Item No. 200913

National catering enterprises and institutions:

In order to adapt to the internationalization of China's hotels and catering industry, diversification, chain of the rapid development of the need to cultivate and create more excellent culinary management personnel, the China Cuisine Association Training and Communication Center is scheduled to be May 19, 2009 -23 days in Jiangxi to organize the national catering industry kitchen management qualification training, the training by the Jiangxi New Oriental Culinary Institute to host. In the country to gradually implement the employment access system, the implementation of vocational qualifications and academic qualifications, degree certificates and weight of the situation, the post qualification certificate of the kitchen manager will become a good kitchen manager's license to practice.

Training Objects

The national catering industry in the Chinese food, executive chef, chef and kitchen management, chef, etc.

Learning Costs

RMB 2,000 yuan / person (including tuition, textbooks, lectures, certificates)

Registration time March 1, 2009 from the acceptance of the phone, E-mail, on-site form of Enrollment. (Please make an appointment for registration)

Study time May 17, 2009 - May 22, 2009

Class location Beijing New Oriental Culinary School, No. 478 Minmin Temple, Fengtai District, Beijing (multi-functional auditorium, Yifang Hall Auditorium)

Organizers China Culinary Association

Certificate Issued Upon completion of all the courses and upon examination, students will be awarded the qualification certificate of "Chinese Executive Chef and Culinary Manager" by the China Cuisine Association, with the steel seal for the record, and the certificate number can be queried in the China Cuisine Association.

Welcome to call for more detailed enrollment and related information

Contact: Beijing New Oriental Culinary School Program Department Address: No. 478, Minmin Temple, Fengtai District Zip Code: 100164

Consulting Phone: 010-67608228, 51437466 13910843385 Fax: 010-676079595, 51437466 13910843385 Tel: 010-67607958

Kitchen management personnel should have the quality of what

Have a good professional moral cultivation, abide by the code of ethics, love of food service work.

Have certain modern kitchen management concepts, knowledge and skills.

Grade Requirements

Kitchen Manager

(1) With high school education or above (including high school), or senior or above skill level certificate.

(2) Have more than two years of front-line kitchen work experience.

(3) Participate in thematic training, complete the appropriate courses and pass the examination.

Senior Kitchen Manager

(1) has a college degree or above (including college), or technician or above skill level certificate.

(2) has more than five years of kitchen line work experience, which is engaged in management positions for not less than 2 two years.

(3) to participate in special training to complete the corresponding course of study, participate in kitchen management practice and complete more than 3,000 words of thesis, take the test and pass.

Training content

1, Kitchen Manager Professional Ethics and Code of Conduct

2, Introduction to Modern Kitchen Management

3, Modern Kitchen Cost Management

4, Food Nutrition and Hygiene and Kitchen Safety Management

5, Organization and Implementation of Large Banquets

6, Kitchen Layout and Equipment Management

6, Kitchen Design and Layout

6, Kitchen Design and Equipment Management

Kitchen management certificate is issued by what department What is the use of

Issued by the China Cuisine Association of the national food and beverage industry kitchen manager qualifications

1, dish design and innovative ideas