How to solve the catering kitchen management - to solve the catering kitchen management of the 10 big tricks
The kitchen is the production sector of the catering business, its operation is directly related to the quality of food and catering costs. Therefore, the back of the kitchen management must master the skills. Below, I provide you with the solution to the catering back kitchen management of the 10 big tricks, I hope to help you!
Photo-based standard recipes to ensure the stability of the output
The stability of the output can not be separated from the standard recipes, our standard recipes is not a table, but a photo, with a photo to speak. We use photos for the launch of new dishes, and for the training of new employees. For example, if the kitchen is going to launch a new dish, the dish development team will first take clear photos of the new dish: two photos of the finished dish, one photo of the ingredients and the main raw materials. After the photos are washed out, the photos of the finished dish are distributed to the frying pan master and loader each one, the photos of the ingredients and knife work to the cutting board master, and then the chief chef will demonstrate the dish in front of the three once, and then by the three to cooperate with the practice three times, the chief chef at the side of the guidance until the taste, shape, color and photo consistent with the qualification. After passing, the dish will always be served in this way. face? Showed in front of the guests.
The preparation of standardized recipes is not once and for all, in practice, we must continue to make small changes to make it more and more perfect, practical. My feeling is that, as the main tool of the unified output of the kitchen, the standard recipe is best to the initial processing should be pre-production of how many copies, the day do not use up how to do, as well as how to reuse the scraps and so on.
For example, the countryside potato balls this dish, just after the creation of the dish, I just from the selection of materials to the dish all the process of operation again, until the frying pan completely mastered until. But once I found that the potato balls look very texture, eat in the mouth but hard, I will ask what is going on, it turned out to be the first day of cooking did not use up for fear of waste into the freezer overnight, and today took out the processing of sold out, and potato balls frozen overnight flavor is not good. I found that the main problem is that the chef is not able to grasp the number of potato balls per day, which leads to the loss of customers is a small loss, so I have two consecutive weeks every day to count the number of potato ball sales, and then finally calculate the average sales per day. Based on the above lessons, I modified the standard recipe to specify the number of servings of potato balls that should be produced every day. Since this dish sells steadily, it is not usually left over, and the occasional leftover is treated as a work meal.
Establishing an employee foundation to give employees a stable back
We set up an employee foundation right after we opened our doors, specifically to provide protection for employees in need. At that time, the shareholders took out a portion of the funds as start-up capital, the usual fines are also included in the foundation, the restaurant regulations, monthly 2?s profits are allocated to the staff foundation, to ensure that the foundation has a relatively abundant funds to help the difficult employees.
For example, recently found a Wang surnamed staff work in the state, energy is not focused, after inquiring that his child is sick to surgery, the cost is relatively large, he could not raise money and anxious, the chef to understand the situation for him to apply for a staff fund, successfully help him solve the problem.
Resignation of the training of the new
A lot of the kitchen staff flow frequently, often have a position in the state of the green and yellow, and our store is not. Because we stipulate that the employee resignation to be put forward 15 days ago, the company approved the new into the new person, to the resignation of the employee, by him to take the new person internship for about 10 days, the final assessment, if the new person is not qualified, the resignation of the employee can not go, and then take him to the internship until the new person to meet the requirements of so far. This prevents the inconvenience caused by job vacancies. Once there is a choice of vegetables before the resignation of a new worker with a new internship, the assessment, the chef let him choose pea shoots, he will only remove the root, leaving the old stems and leaves, but the kitchen regulations pea shoots as long as the tender tip, which, although it is a small mistake, the same as unqualified, need to be the original choice of vegetables to continue to take him for a period of time.
To ensure that the resignation of the old staff must lead the new measures: resignation of the staff only after the new assessment of the qualified to get the month's salary. And the employee's salary and bonus are not paid at the same time, even if he gets the salary, he may not get the bonus, so the resigned employee's refusal to bring new people has not happened.
Kitchen boss rotation
My management style is to let the hotel's head pot master, cutting board boss, pastry boss in the premise of doing their jobs, take turns to do a week of chef de cuisine. Before they become the head chef, I give them a general framework, such as not allowed to be late, not allowed employees to grow long hair, no health dead ends. The head cooks eat with me at noon and in the evening, and during the meal, we discuss solutions to the problems we encounter. The inspection of goods, by the substitute chef is responsible for, I carry out random checks, if the inspection of goods failed to cause losses, by the substitute chef is responsible for.
This is better than giving the substitute head chef a set, rushing him forward. For example, this week let a frying pan as the head chef, he will do more than usual, because he is now the head chef, if their own things are not good, how to manage others. The work ethic of the substitute due to such incentives will not subside for a long time.
In response to this part of the load, the previous hotel load boss, will be because he is the king of the load. The king of the load? and lazy, to do their own work to let the people do, so it is very unfair, I take measures to let the payload of a few of the main rotating when? The first thing I did was to let a few of the main players take turns being the "King of the Load".
Substitute head chef once a week round, the end of the substitute shift by him to make some comments and suggestions, reasonable to adopt. This approach has freed up my energy to turn primarily responsible for the study of dish . Development and supervision of substitutes. After the implementation of this system, the kitchen health situation has improved significantly, there is no health dead ends, items are no longer thrown around; warehouse rarely stocked, high utilization rate of trimmings; the phenomenon of late and early departure almost extinct; the entire kitchen can not be heard swearing. In this way, not only my management easier, but also improve the quality of the backbone of the business.
Valuing grass-roots opinions, encouragement and rewards
In the kitchen do not ignore anyone's opinion, everyone's experience may be a shortcut, for example, our store's dishwasher is a rural woman in her fifties, usually we are willing to talk to her, when our store opened a site dedicated to pickles for the first time, the aunt said she could help. That aunt said she could help, according to our past experience of pickling sauerkraut, is to wash the raw cabbage in the tank salt and water on it, but the scrubber aunt insisted on blanching the cabbage first, after adding salt and water, but also white wine, and pressed with a stone, I'll do it according to her way to do a few tanks individually, pickled taste better than pickled in our way, our kitchen in the future according to her way to pickle pickles, and with the This kind of sauerkraut made a dish? The country love mom pot?
There is also an example of our store fish sells very well, but the taste of more than braised, dry-roasted, homemade stew a few practices, long time diners inevitably have opinions, there is a just come soon apprentice told me that their family with hazelnut mushroom carp stew tastes very good, I tried to do this dish in accordance with his advice, the effect is really good, the freshness of the fish and hazelnut mushrooms mushroom aroma combines the taste of the whole dish is very good, launched after a very popular. After the launch of the very popular. The general practice is to put the first processed carp into the oil deep-fried stereotypes, into the pot with the braising sauce, hairy hazelnut mushrooms together with a small fire stew for about 15 minutes, thickening the pot can be.
Taste the sweetness of grass-roots opinions, I began to increase the efforts to let people make suggestions, and developed a corresponding reward system, where the proposal is adopted, the person who made the proposal will be rewarded 50-100 yuan.
Apprentices help chefs, fines become pay
Wu Xiaolin just arrived at the hotel found the kitchen hygiene is very poor, so he began to seriously rectify the kitchen hygiene. The kitchen is divided into five districts, including the pastry area, cleaning area, dishwashing area, stove area, storage area, any person in the kitchen is responsible for the health of the district, the day is divided into four cleaning, respectively, in the morning before going to work, after work at noon, before going to work in the afternoon, after work in the evening, after work, the cleaning of the cleaning of the thoroughness of the cleaning, you must be responsible for the area of responsibility within the utensils to wash, placed in the designated area, the responsibility of the area of the walls and floors The walls and floors in the area of responsibility must be wiped clean.
Every time after work Wu Xiaolin have to personally check, if found not clean or cleaning is not clean, and not the person in charge of the health district fines, ? The fine is easy to make people unconvinced, the leadership and the hotel are not good. Wu Xiaolin does not fine, he will call a small apprentice or let the person in charge of their own to find someone to re-clean clean, and then let the person in charge of the payment of 20 yuan?50 yuan as labor compensation, and must be counted in person. You can't do it right, I'll hire someone who can do it right to do it for you, then it's only right that you pay. I usually get a small apprentice and have the person responsible pay cash in person, all for the sake of human relations. The fact that a young apprentice can do a good job and a master craftsman can't embarrass those master craftsmen. Having had such an experience once, he would never be embarrassed to have a next time.
Wu Xiaolin asked all personnel in the kitchen must be cut into inches, the requirements of the same as the troops, five fingers into the hair bush, to just show the tips of the hair is appropriate. Fingernails from time to time spot checks, found that the nails are too long, the same as the disposition of the inspection of health, no fine, find a small apprentice to help him cut, and then pay. Each staff member issued two sets of kitchen clothes, every night after work consciously soaked in specially prepared industrial lye water, soak for a night, the next morning before going to work will be their own kitchen clothes after cleaning and drying, put on the second set of work. So the chef wears new snow-white clothes every day.
Patiently listening to waiters? Criticize?
The front office and the kitchen, is the team's striker and defender, the defender is great, but also rely on the striker's clinical. In order to improve the relationship between the front office and the back of the kitchen, he paid for each waiter to buy the opinion of the book, signing pen, every now and then to listen to the waiter on their own? The big criticism? The first thing you need to do is to get your hands on the best of the best, from the speed of serving to the quality of the food, as well as the matching of the ingredients and the decoration of the plates. Those little girls, the mouth is as powerful as a knife, and when they give their opinions, they also bring out the tone and attitude of the guests, and they learn it perfectly, and that contempt, which makes my face hot and spicy. But there is no way, you have to listen to ah, otherwise their own fried dishes can only their own beauty, do not know what the guest is the opinion. Although the heart is very uncomfortable, Wu Xiaolin is still respectfully remembered, an article to improve, but also really get a lot of golden ideas.
One of the comments is that customers reflect the color of the dishes is not good,? Black, like the temple of the mud tire? For example, crystal shrimp, no luster at all. Wu Xiaolin thought in his heart, other dishes reflecting the color is not good to admit, crystal shrimp are never personally manipulated, especially pay attention to the color, every time out are crystal clear, how can there be no luster? He tried to do it himself, and did a good job looking still satisfied, and then end to go to the box, a box, the color is gone. Wu Xiaolin thought, the lights on the stove is 100 watts of fluorescent lamps, and the lights in the box is 20 watts, although the number of more, but the light is reddish, shine on it really black, darker, so it is! After discovering this situation, Wu Xiaolin decided to change all the lamps in the box, 60 square meters of the box to install six 50-watt spotlights, spotlights can be adjusted angle, the whole concentrated irradiation to the table, the dishes appear extraordinarily beautiful, especially kale, bean sprouts, broccoli, and other vegetables, looks verdant and delicate, so that people's appetites wide open.
? The collateral punishment? Reflecting the human touch: headless public case everyone to bear
? This system is good, but too cruel, must make up for it in other areas, reflecting the hotel's human touch. To this end, Wu Xiaolin in other small details on the implementation? Collateral punishment? Measures. For example, after the quality of the dishes appeared to pay the bill, before is to try to track down, must be investigated to the person, but after the establishment of the system, some of the reasons are not very clear to deal with the problem appeared to be no? The human touch? If there is hair in the dish, and all the personnel have dressed as required, what should be done? Fining one person alone is not convincing, and previous rules designed to establish authority need to be corrected.? The "collateral punishment" measure solves this problem. Measures to solve this problem, if the dishes appear hair foreign body and other issues, and the reason is very unclear, then the hotel to bear 40%, the head chef to bear 30%, frying pan master to bear 20%, playing load to bear 10%. This is in order to make good unity, the problem is everyone's, will not be in the case of insufficient evidence to force a person to bear the responsibility, and will not appear to have a problem with the situation of everyone blaming each other.
Gift-giving also has a university question
Doing catering business is especially focused on the relationship between people. For example, there are table guests are government leaders or important relations, the guests first time to come, the boss and the head chef personally over to greet a few words, if most of the female guests, then let the waiter to move a box of Wuliangye, said the hotel treat, let them drink; if all male guests, then send two boxes of high-grade beer can be. In fact, there are female guests will never get drunk, so Wuliangye drink two bottles at most, and the Central Plains people are bold, the folk of the small place is pure and simple, despite saying that it is the hotel's treat, but not to pay the bill is still a minority, in any case, this is done to strike a good friendship, the next time they come here on their own.
Tasted the sweetness of the gift, Wu Xiaolin decided to promote a large area, even ordinary guests to send, send what? He thought of some scraps in the kitchen, such as pumpkin, such as sheep bones. With previous experience, he developed a unique flavor of medicinal congee: yam, goji berries, goat bones hanging out of the soup as the main ingredient, with 30cm?40cm stainless steel vat, the total cost of less than 10 yuan, and this vat can be given away to all the customers in the box. The medicinal congee is served on the cold dishes before customers are invited to eat, so that the waiter explains the role of medicinal congee on health, customers are very interested. Such medicinal congee has formed a complete series, changing every half month, such as corn soup, pumpkin congee, etc., and the residual material of making pumpkin congee, such as pumpkin flesh, and can make pumpkin steamed bread, pumpkin seeds can be used to fry the melon seeds to give to the guests.
Cruel system to ensure the speed of food
To improve the speed of food, strict and effective system can not be missing. Wu Xiaolin in Wuhan inspection, found a hotel on the speed of food is very creative. They stipulate that after the guests order, 5 minutes after the first dish is not on the dish, the dish money to play 7% discount; order half an hour after the last dish is not on all, all the dishes and then play 7% discount. Hotel losses borne by the master responsible for the dish, the amount of punishment is the hotel to the guest discount amount of 3?5 times, which is very high requirements for the kitchen. The hotel does not have a large number of dishes, the types of dishes are very stable, only a few new dishes are added every month, the kitchen masters are only responsible for 3?5 dishes per person, a master by a lotus worker to cooperate with, you can imagine how much their frying speed will be improved. If the first dish cannot be stir-fried in 5 minutes, it can only be a problem of the individual chef. This kind of system is a great constraint for the chef. Wu Xiaolin is ready to implement this approach in the kitchen.
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