Kitchen, is a room in which food can be prepared and cooked, the following is my collection of kitchen quality management process, welcome to view!

First, the kitchen production process management

Kitchen production control is the quality of production, product cost, production specifications, in the three processes to be checked and guided at any time to eliminate all productive errors. Ensure that the expected cost standards, eliminate all productive waste, to ensure that employees are operating in accordance with the production norms, the formation of the best production order and process.

1, standardized development of recipes and menus.

2, on the three processes of product production standards to be standardized, including processing specifications, specifications, cooking specifications.

Processing specifications mainly on the processing of raw materials, molding specifications, quality standards; specifications for specific dishes prepared to specify the amount of varieties and quantities; cooking specifications are heated into a dish to specify the proportion of sauce, container specifications and plate form. Each of these specifications will be made into a text form posted in the workplace at any time against the implementation of each employee involved in the production of their own work standards.

3, according to the production process to implement program control

Each process producers, the last process of food quality, the implementation of strict inspection and control, substandard to be put forward in a timely manner to help correct the pre-program. So that the entire product in the production of each process are monitored.

4, the kitchen production division of labor, the implementation of the responsibility control method

Each position serves as an aspect of the work, job responsibilities to reflect the production responsibility. First of all, each employee must be responsible for their own production quality. Secondly, the person in charge of each department must implement inspection and control of the quality of production in this department, and take responsibility for the production problems in this department, to put a good quality of dishes, the quality of dishes and products and the whole kitchen output is responsible for stability.

5, those frequent and easy to produce problems in the links or departments, as the focus of control

These priorities are not fixed, which period, which link quality problems, which link as the focus of inspection and control, with the transfer of the focus, and gradually eliminate the production quality problems, and constantly improve the level of production.

Second, the central kitchen production quality management

1, in accordance with the type of output to arrange the departmental production tasks, the departments in the head chef and the executive chef under the leadership of the work, and their respective varieties of cooking is responsible for the product specifications strictly in accordance with the product processing, so that the product standardization to ensure the quality.

2, each department must obey the leadership, according to the recipe, menu and special dishes and booking dishes cut with cooking. After going to work to process and prepare enough for the meal required a variety of condiments, semi-finished products and finished products, and check whether the quality is qualified.

3, the processing of raw materials adhere to the first, first out of the principle of raw materials, the receipt, stocking, up hair must be careful and meticulous, sub-file materials to be rationalized so that everything used. Refrigerator instruments placed neatly, raw and cooked separately, every day to organize, to prevent food spoilage, found that spoiled food is not allowed to process and sell, should be reported to the head chef or executive chef to deal with.

4, adhere to the meal does not fit the quality of not on, not the number of not on, unclean containers not on, do not respect the principle of religious beliefs not on. Especially colorful dishes, fire dishes seriously, do not arbitrarily change the flavor characteristics, strictly in accordance with the order and the requirements of the guests to master the dish time.

5, strictly good food hygiene, from the purchase, receiving materials, cooking production are strictly checked to prevent food contamination. Strictly in accordance with the operating procedures, knives, plates and other utensils in accordance with the provisions of the disinfection.

6, in order to put an end to the problem of substandard quality of food, the chef number, signature system, tracking service, prompting the chef in the cooking efforts to ensure product quality.

7, at any time according to the changes in market demand and customer demand for dishes, dishes for local repair and improvement, improve the quality of the dishes, so that the dishes color, aroma, taste, type more suitable for the guests of the changes.

Three, the central kitchen product development plan

Catering business should be good at timely analysis of different levels of guests' needs and desires, in order to develop a variety of adapt to a variety of different levels of guests' needs of new products. To meet the needs of the guests in order to accept the product for the customer.

1, the kitchen and other departments (marketing, purchasing, advertising), in close contact with the market information at any time to understand the needs of the product improvement and development.

A, the nutrition of the dishes, quality, raw materials, utensils . Requirements for understanding.

B, the price of the dishes, promotional tools, sales volume, advertising and publicity to understand.

C, the market capacity, customer demand, consumer psychology tendency, product quality reflection to understand.

2, the kitchen will face the overall staff communication and exchange, so that all employees for product development ideas, and accordingly set up a rationalization proposal processing system, the rationalization of the proposal for effective incentives, and to make it institutionalized, promote and encourage the sense of innovation.

3, the establishment of product development team, led by the kitchen, with the participation of procurement and marketing departments. According to market information, continuous research and development of new products.

4, the regular collection of new product development proposals, through the assessment, identification. Develop a new product program mission statement, through trial production, identification and then study the product sales and service methods.

5, regular job and technical training for employees, the head chef of each shift, chef evaluation, assessment, rewards and punishments based on work performance.

Fourth, the central kitchen health management plan

People to food for heaven, food to clean for this, health management is the management of food and beverage enterprises in a recurring management work must be grasped for the promotion of the economic benefits of the enterprise and to improve the credibility of the enterprise, visibility, has a role that can not be underestimated.

(a) This is a matter of personal quality, personal quality depends mainly on the work background. So our old staff should be a good example, new employees should be modest learning.

(b) The health work as their own dignity to do.

(C) environmental health to implement the "geographical division of labor, the responsibility of the package, the implementation of the principle of people.

1, the ground, countertops clean, no water, no garbage, dirty.

2, the walls should be cleaned regularly to keep clean. It is prohibited to post and carve.

3, the production of a variety of main and ingredient display in an orderly manner, different tableware has a fixed position, the production staff do not mix condiments, utensils, upside down to affect the health.

4, the corner of the wall to keep clean, no debris, no messy stacking, for the temporary stacking should be cleaned in time.

5, garbage should be dumped in a special bin (barrel).

6, in order to ensure the smooth flow of sewerage pipes, the garbage falling to the ground should be swept to the trash can.

7. Hand cloths for each department should be sterilized, bleached and dried every day.

(D) food hygiene in strict accordance with the "Food Sanitation Law" and health "five-four" system requirements, to prevent poisoning accidents, responsible for people's health.

Strictly adhere to the "four segregation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines, retail food should use food clips to prevent poisoning.

(E) to strengthen the management of personal hygiene, urge employees to improve their own health.

1, the kitchen production and operation of the front-line staff and attendants must be licensed, "health card", "health training certificate" and annual Hugh check.

2, suffering from infectious diseases, must be treated with a hospital and the health department's health certificate before re-enrollment.

3, the production staff must wear good working clothes (cap) to work, on duty during the operation, are not allowed to wear slippers, high heels, not allowed to wear shorts or short skirts, not allowed to wear tank tops or backless clothes, not allowed to smoke, betel nut chewing, melon seeds and other food, not allowed to leave long hair or beard, not allowed to wear rings or painted nail polish.