1. Effective guidance and excellent management

As a chef, the focus of work is management, and effective guidance and excellent management should be achieved. In many hotels, some people are highly skilled, but they are unwilling to pass on their skills to others. As a result, the overall level of the enterprise will not be improved, and similarly, they will not be trusted by their subordinates. Such a selfish working method, it is difficult to have excellent work performance, and it is easy to form a small group inside the kitchen. An important job of the chef is to convey the intention of the hotel operator to every employee in the kitchen, and not only that, but also to coordinate among various departments, which requires internal management and coordination.

second, the procurement, acceptance and storage links that should not be ignored

from the most basic level, procurement is very important, because catering operators must buy food, beverages and other accessories in order to produce and sell food and beverage products. But this is not the only reason why purchasing is important. The operation of the procurement process will affect the use or loss of funds. For example, if too few items are purchased and there is a shortage of inventory, sales will decrease and customers will be disappointed; If too many items are purchased, the funds will be deposited in unnecessary inventory and cannot be used for other purposes.

the importance of procurement can be simply summarized as one sentence: procurement directly affects the bottom line of cost. Every dollar saved by effective procurement will mean an increase in profits for the enterprise. Only the most feasible procurement plan can help catering managers win the best economic benefits.

after the goods are purchased and accepted, they must be stored. Storage procedures must pay attention to three issues: safety, quality and registration. That is to say, the warehouse is regarded as the vault of the bank, and all kinds of food and drinks in it are cash. Many enterprises store thousands of dollars worth of goods in warehouses. Ask yourself, if I have a room full of cash, how can I ensure its safety? Your answer will explain how to control the inventory.

Third, strictly control and manage costs

Cost control is a center of kitchen work. This is not just a matter for the chef, he needs everyone's concerted efforts. All hotel expenses should be made known to employees. People in every position should be cost-conscious, which requires everyone to control costs and expenses together. Kitchen managers should mobilize all employees to save power burning costs and keep the costs at a minimum.

Food raw materials are one of the keys to cooking. Chinese and foreign kitchen managers believe that first-hand purchase is the most important; In the procurement of raw materials, it is necessary to obtain good and high-quality materials, and compare them in many ways when purchasing goods, and the price should be low. To reduce unnecessary waste in work, the quantity of raw materials purchased is also a key issue. When the hotel determines the cost rate, the chef has the obligation to control the cost rate, at least not to break through it.

the money spent on purchasing is directly linked to the profit of the enterprise. You should avoid buying slow-moving items, because storing them in the warehouse, the money spent on them will only bring you dust, not profits, and the overstocked inventory will be of no use to the restaurant. The chef himself should have a consciousness, that is, consciously accounting for costs and expenses.

Fourth, the chef must control the profit point

Managing the kitchen is to increase profits. We must firmly control the activities of profit points in our hands, and grasp profit points and pure profits. Profit point refers to a certain aspect of business. If it is handled well, it can increase profits; if it is not handled well, it will reduce profits. In the catering business, the profit points involved in the kitchen are menu design, purchasing activities, goods acceptance, goods storage, raw material use and cooking preparation.

Menu is the central hub of the whole catering business. When designing the menu, the chef must consider not only the customer first, but also the financial objectives of the catering business. When the standard recipe of catering products can produce a specific number of standard shares, it can reduce the situation of too much or too little raw materials.

5. Pay close attention to the quality of catering food

The cooking quality of food must follow some basic principles. These principles mainly include the following aspects, but they are not limited by the pattern: starting with ensuring the quality of food (but not necessarily the most expensive food); Ensure food hygiene; Ensure proper handling of food; Use seasonal food; Use correct cooking methods and equipment; Implement standard recipes; Don't cook more food than needed; Serve the cooked food immediately; Provide hot dishes to be hot and cold dishes to be cold; Ensure that each food has a distinctive appearance; Pursue perfection, never be satisfied, and always strive for perfection.