Six details of back kitchen management
Back kitchen management is not just to control costs, management personnel, control the quality of food so simple, many times, some management of small details are often overlooked. Below, I'll tell you about the details of backroom management, come and take a look!
Pipes wrapped in tinfoil, not oil
Kitchen fume pipe, because the location of the more inward, so it is not good to clean, but also because of its in the back of the stove, long-term smoke and fire, such as wrapped in cotton, it will be stained with grease, become a breeding ground for bacteria.
For this reason, we use tinfoil to wrap the pipe, the color and stove table color into one, the pipe will not appear very prominent, making the kitchen more beautiful overall.
And tinfoil is not easy to stain oil, even if the tinfoil is really dirty, you can remove it directly to throw away, change a new set of tinfoil and then wrapped on it.
Single ear small pot stir fry the most fragrant
In the past by the influence of the Cantonese cuisine, now more than 90% of restaurant kitchens, are the use of double-ear cauldron, the bottom of this pot pot pot is relatively thin, suitable for use in the production of Cantonese cuisine stir fry, because the Cantonese cuisine to pay attention to the pot gas, but it is not suitable for use in the production of northern cuisine dishes.
Now, we will be dropped in the past the long put monaural pot back to pick up, with which to cook Lu Cai, a pot of vegetables, the flavor is more fragrant. Because the monaural pot area is small, the heat is fast, so the dishes mature fast time, better than with the two ears of the big pot made in the north of the stir-fry flavor, and the pot is small, easy to control the fire, especially suitable for the production of grilling, stir-frying, burning dishes.
Advance with the sauce pay attention to dust flies
Restaurant sales of dishes, there are many with the sauce on the table, these sauces need to be made in advance, by the passing of the dishes with the dishes on the table.
But in the matching sauce to the table before the time difference is a blind spot in the prevention and control of food safety, this time must do a good job to prevent dust, flies and mosquitoes, fall on the dust will not only affect the sauce sells, if the fall on the mosquitoes and flies, but also the spread of harmful bacteria, resulting in contamination.
So, we will be special plastic cover, buckle in the sauce to prevent its contamination.
Special Bone Cutting Machine
If the restaurant every day to cut with a large number of pork ribs and pork bones, if you use manual cut with the method of processing these raw materials, need to spend too much man-hours, violent cutting will make the knife wear faster, the rate of tool breakage to increase the waste of unnecessary costs, and sometimes cause accidents, to the staff safety hazards. To the staff to bring safety hazards.
So we bought a professional bone cutting machine, which uses a circular saw blade to cut the ribs, cutting faster, safer, more labor-saving, a machine, a person a day can cut hundreds, thousands of kilograms of bone, so that the efficiency of the work efficiency greatly improved.
Kitchen corners to put mirrors in case of collision
Kitchen there will be a lot of corners, such as the exit of the kitchen and the entrance of the food passing at a right angle of 90 °, from the kitchen to the out of the people, will not see the food passing mouth whether someone over, so there will be frequent collision phenomenon, if it is carrying a heavy load of . Chef and the hot dishes served by the food delivery student encountered together, the consequences will be unimaginable.
So in order to avoid the collision situation, we put a large convex mirror in the corner, employees in the pass before glancing at the mirror, you can see the opposite side of whether someone over, to avoid unnecessary collisions.
Dutch lamp hanging cling film to clean more easily
The kitchen is relatively large fumes, not too long, the kitchen appliances will be stained with grease, it is not easy to clean, if the use of detergent cleaning, inadvertently dripping into the food, but also cause food safety hazards.
For this reason, we use environmentally friendly transparent plastic film to replace the lampshade, light transmission is quite good, if the plastic film is dirty, you can remove it directly to waste, and then replace the new, convenient and trouble-free.
However, it is important to note that when using this method, you need to use energy-saving light bulbs, as their heat dissipation is small and will not cause damage to the plastic film.
Expansion
Placement requirements
Supermarket-type shelf placement, away from the wall off the ground more than 15 centimeters, in order to facilitate the cleanliness and hygiene of the commonly used items placed in a conspicuous position, so that each person to find the required items in 30 seconds, the large and heavy items placed on the bottom to facilitate the handling of the security.
Storage norms
General storage is not more than three days of use, and each item is set up the highest amount and the lowest amount of savings, all the food must be done first in first out, the left into the right out of the principle, to ensure that the food is fresh, but the shelf life.
Plotting and zoning, responsibility to the person
Plotting departmental areas, and then by the department to the individual, each person is responsible for the area and scope, to avoid unclear responsibilities, back and forth shirking.
Color management
With the color distinction between raw, cooked, and fruits and vegetables, such as: red on behalf of raw food, blue on behalf of semi-finished products, green on behalf of fruits and vegetables, etc., the use of knives, vegetable pier, containers, etc., from the color can be divided into raw and cooked utensils, a look at a glance, to avoid cross contamination in the processing, storage, and effectively guarantee the safety of food hygiene.
Implementation of 6T management
6T is composed of daily processing, daily integration, daily cleaning, daily standardization, daily inspection, daily improvement. The implementation of 6T management allows managers and front-line employees to act together to identify problems, develop solutions, and adhere to the implementation.
Energy-saving concept
The slice partition control switches, marked lights at work, and non-work lights logo, and air conditioning on time, posted the use of standards, time and the required temperature, and there are responsible for guiding the scientific use of water, such as: washing hands to wash things is not the faucet to open the bigger the better, on the contrary, both a waste of water and will be cheap wet dirty clothes, the use of dishwashing water filtering and sedimentation used to engage in sanitation, rinse the ground and so on. rinse the ground and so on...
Safety awareness
clear operating norms, each machine has an operating guide and safety guidelines marking, to take the high above the head of the goods must use the ladder, the weight of more than 25 kilograms must be lifted and so on, all the gas switches with arrows to indicate the direction of the switch and a special person in charge of the person in charge of the vacation, marking the location and use of fire equipment, with cartoon and easy to use, the switch is not a good idea. The location and use of fire fighting equipment, with cartoon easy to understand way to post pictures of escape self-help, so that every employee will use fire fighting equipment, know how to escape self-help, so that the safety awareness of the people.
Enhance the self-discipline of employees
Because everyone responsible for the area are posted with a photo and name, thus directly affecting the honor of the individual, compared to others will produce a sense of shyness when the area is poor, so as long as you find yourself responsible for the area has a problem, will be very consciously perfect.
Image management
Each department is in the staff commute to work at the channel, posted wearing and grooming standard pictures and a mirror, please every employee to go to work before I look at me, the standard before going to work, so that each employee to go to work to maintain a good mental outlook, to maintain the corporate image.
Through the above refined management, strengthened each employee's sense of responsibility, sense of mission, and sense of honor, and improve the staff's self-awareness, initiative, and enthusiasm. And can make the management into institutionalized, standardized, standardized, so that the management system can be better persistent, coherent implementation.
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