Hotel kitchen management method Kitchen management is an important part of modern catering industry management. Kitchen management is important not only in terms of changing catering requirements for guests, but also in terms of obtaining the best profit and long-term development of the catering industry. Before talking about kitchen management, I will first state the atmosphere that kitchen staff and even the whole catering department and hotel will advocate and admire. First, advocating friendship means that employees get along well with each other and love each other. Friendship is based on "benevolence", and only "benevolence" can be friendly with others. Employees are required to be strict with the law and lenient with others. Second, promote thrift. The so-called thrift means diligence and frugality. Diligence is the precious wealth of an enterprise, and practicing economy and opposing waste is also the way for an enterprise to develop its business. Third, advocate respect for fashion The so-called respect means that although there are positions and types of work within the enterprise, every member of the enterprise should be able to respect each other, not despise others, look at the advantages of others, learn more from others, and respect their personality, knowledge, technology, labor and even living habits. Fourth, advocate intimacy. The so-called intimacy means that all employees, including managers and employees, employees and employees, and employees and customers are in harmony with each other. V. Advocating Unity Fashion The so-called unity means that all employees have a clear division of labor and cooperate with each other, which is unity under the same goal. This kind of unity is the fundamental guarantee for enterprises to achieve their own goals and the driving force for enterprise development. Unity can make employees work side by side with one heart and one mind. 6. Advocate the fashion of mutual assistance. The so-called mutual assistance means that employees care for, love and help each other both at work and in life. To sum up, I believe that employees working in such a good atmosphere, and then managing them, will inevitably establish a good corporate image, so that they can participate in the market competition without any time, so as to open up markets and products. Expand influence and credibility, and formulate this series of management plans. Kitchen production process control plan The kitchen production process includes three procedures: processing, batching and cooking. The three procedures will be divided into different teams or posts, during which there are many links. In order to make each link closely related and clearly divided, it is necessary to control the kitchen production process. Kitchen production control is to check and guide the production quality, product cost and production specification in three processes, and eliminate all productive errors at any time. Ensure that the expected cost standard is reached, eliminate all productive waste, and ensure that employees operate according to the production specifications to form the best production order and process. The plan is as follows: 1. Make the recipes and menus standardized and standardized. 2. Standardize the product production standards of the three processes, including processing specifications, ingredient specifications, cooking specifications and processing specifications, which mainly specify the dosage requirements, forming specifications and quality standards for the processing of raw materials. The ration specification refers to the variety and quantity of specific dishes. Cooking specification is to specify the proportion of sauce, the size of container and the form of plate for heating dishes. Each of the above specifications will be made into a written form and posted in the workplace at any time, so that every employee involved in the production can understand his own work standards. (Or make cards such as preparation method cards, and make program cards ...) 3. Implement program control according to the production process. Producers of each process implement strict inspection and control on the food quality of the previous process, and put forward substandard products in time to help the delayed process correct. So that the whole product is monitored in every process of production. 4, according to the kitchen production division of labor, the responsibility control method. Each post is responsible for one aspect of the work, and the post responsibility should reflect the production responsibility. First of all, every employee must be responsible for the quality of his own production. Secondly, the person in charge of each department must check and control the production quality of this department, and take responsibility for the production problems of this department, ensure the quality of dishes, and be responsible for the quality of dishes and the whole kitchen production. "Kitchen Operation System" 1: The kitchen must make a set of strict and feasible operation procedures 1: Strictly control the quality of dishes (1) The main dishes are ordered by individuals, starting with the processing of semi-finished products. (2) Give each chef a post number to strengthen the chef's sense of urgency. (3) Give each dish a taste, ingredients and quantity, and let each chef do it according to the taste, prepare it according to the ingredients and grasp it according to the quantity. (4) The serving speed should be fast, and the chef should make good preparations, such as burning, cutting and steaming, to prepare for the normal operation of dinner. 2: 7 No (1) Tableware is not allowed to be served if there is a gap. (2) Tableware is not allowed to be served without the specified requirements. (3) Dishes are not allowed to be placed neatly. (4) The dishes are not allowed to be served as required. (including guests' requirements and their own requirements) (5) Dishes are not allowed to be served unless they are clean. (6) Too much and too little are not allowed. (7) There are foreign bodies in the dishes, and the peculiar smell is not allowed. 3. Push the new for the old (1) Introduce new dishes regularly, and give full play to each chef's creation "The kitchen reward and punishment system" 1. Three records 1: Those who steal food from restaurants will be fined 51 points for the first time, 111 points for the second time, 111 points for the second time, and automatically leave the company for the third time. 2. Those who fight and make trouble will be fined 111 points for the first time, and will leave their jobs automatically for the second time. If they are very serious, they will be fired immediately. 3. Casual work, often violating the system, contradicting superiors, and leaving automatically. Two: Eight Rules 1: Disrespect for superiors and disobedience to leaders will be punished by 21 points. 2. Smoking is strictly prohibited in the kitchen, and the penalty is 21 points. 3. It is forbidden to do things unrelated to work in the kitchen, such as reading, reporting and playing video games. Offenders will be fined 21 points. 4. Kitchen staff are forbidden to eat restaurant food, and offenders will be fined 31 points. 5: Those on duty who are absent from their posts during working hours will be fined 21 points. 6. If someone or a department affects the speed of serving food in the kitchen and the quality of food causes complaints from guests, they will be fined 31 points. 7. The kitchen staff with untidy personal hygiene will be fined 15 points (such as long hair and nails and untidy work clothes). 8. Those who don't go to work without approval will be fined 21 points in addition to the restaurant regulations. Three: Twelve Notes 1: Those who are late for work and leave early will be fined 11 points. 2: Those who do not abide by the rules and regulations of the restaurant will be fined 11 points. 3: 11 points for slapstick during working hours. 4: Those who leave their jobs during working hours without permission will be fined 11 points. 5: The kitchen staff who use the restaurant guest bathroom will be fined 11 points. 6: Those who don't wear work clothes, wear work caps and work number plates will be fined 5 points. 7: Those who make personal calls during working hours will be fined 5 points. 8: 11 points will be given to those who are on duty during working hours. 9: Those who fail to clean the post hygiene of each department every day will be fined 11 points. Responsibilities of each position in the kitchen 1: Chef 1 is fully responsible for the organization of kitchen production, reads the receipt directly after going to work every day, grasps and analyzes the number of reception tables and person-times of the previous day to ensure the demand for raw materials, and issues the receipt on the same day. 2 check the work of each department, carry out the tasks, and correct the problems if found. 3 before the official meal, urge all departments to make preparations to ensure the quality and cost control of dishes and the needs of meals. Keep in touch with the front office, purchasing, storage, finance and administration departments to ensure the normal operation of the kitchen. After the formal meal, check the product quality of each department to improve the work efficiency and ensure the normal work of the front office. 6 after the meal, check the consumption and storage of raw materials in various departments, check the cleaning and hygiene of cookers and kitchens, and ensure the production of the next meal. 7. Have a regular meeting in the kitchen the day before work, listen to the work report of each department for one day, and make the work report for that day. Second, the head stove 1 is responsible for the daily preparation and comprehensive technical management of the stove head, and is a good helper for the chef. It requires comprehensive technology, mastering the cooking of various dishes, changing the dishes by the navy, bringing the masters of the second, third, fourth and fifth furnaces, and strictly controlling the quantity and quality of dishes. Take the lead in observing the restaurant system and kitchen records and set an example. Three: Dipper 1 is responsible for the daily preparation of the dipping line, reasonably arrange the work of the following dipping staff and be the helper of the chef. 2 requires comprehensive technology, can be familiar with the quality of various raw materials, and master the cost and gross profit of dishes. Control the cost, rationally use all kinds of raw materials, reduce waste and make the best use of things. Four: cold dish 1 is responsible for the daily preparation of cold dish department, mastering all kinds of methods of marinating, burning and cold dishes, and ensuring the quality and variety of cold dishes in this department. Familiar with the superior and inferior raw materials purchased by this department. Control the cost of the department, rationally use all kinds of raw materials and reduce waste. Five: Dim Sum 1 is responsible for the daily preparations of this department, mastering all dim sum practices of this department, and ensuring the quality and pattern changes. Be familiar with the quality of the products purchased by this department, control the cost, improve the gross profit margin, make the best use of them and put an end to waste. Six: Shangshi 1 is responsible for the daily preparation of this department, mastering the temperature and juice preparation of all steamed vegetables, and ensuring the quality of steamed vegetables. Be familiar with the quality of the purchased products, control the cost and put an end to waste. Seven: Shuitai 1 grasps the slaughter and processing of various animals, and can identify the fat, thin, old and moist of various animals and the life and death of seafood. 2. Assist the dipping line to do some rough machining and the cutting and matching of staff meals. Eight: Hetai 1 Do a good job in the coordination between the burner and the dipping plate, and be familiar with the plate loading and placement of various dishes. Do a good job in the order of various dishes during the meal, and be sure to be clear-headed and not chaotic. Assist Zhantou to do all the hygiene and staff meals, and do a good job in the hygiene of this department. The above is for reference only! In fact, different kinds of kitchen management are still different! Wish you success!