Nationally, excellent, comprehensive knowledge, understanding of the management of the "chef" is still rare, many companies, hotels are often unable to find a satisfactory chef and worry. In this regard, the Japanese hotel management puts forward the requirements of the head chef as a matter of course, that is, the application of technology is high, and the overall quality of the individual is essential. The head chef technology as comprehensive as possible, otherwise it will be difficult to manage a group of technicians. Brain to think hard, to dare to absorb new things, and actively implement the tasks given by the superior.
Two, effective guidance and excellent management
As a chef, the focus of the work is management, should be effective guidance and excellent management. In many hotels, some people have higher skills, but they are not willing to teach the skills to others, so that the overall level of the enterprise can not be improved, the same, but also not the trust of subordinates. Such a selfish approach to work makes it difficult to perform well and also tends to create cliques within the kitchen. An important job of the head chef is to communicate the intentions of the hotel operator to every employee in the kitchen, not only that, but also to do a good job of coordination between departments, which requires good internal management and coordination. The kitchen has more technical staff, for the ability of the strong and weak such as treatment, is not equal.
Japanese managers believe that: people who have contributed to the enterprise, and no contribution to widen the gap, focusing purely on the length of service, education are not desirable. In focusing on the ability to boldly promote competent people, to exclude personal emotional color.
Holland hotel management experts believe that: the head chef to have a sense of sales, and guide all kitchen staff to learn to sell, to increase business income, it is necessary to provide quality service, the taste of the dishes should be good, the price should be appropriate, but also to have a sense of sales promotion, you can go to the guests in the introduction of dishes, to answer the question, for repeat business.
Three, should not be ignored procurement, acceptance and storage
From the most basic level, procurement is very important, because catering operations must purchase food, beverages and other accessories in order to produce and sell food and beverage products. But that's not the only reason why purchasing is important. How well the purchasing process is run will affect how much money is spent or lost. For example, if too few items are purchased and there is a shortage of inventory, sales will be reduced and customers will be disappointed; if too many items are purchased, money will be sunk in unnecessary inventory for other uses.
American hotel management expert Dr. Nemir believes that: the importance of purchasing can be summed up in one simple sentence: purchasing has a direct impact on the bottom line of costs. Every dollar saved by effective purchasing will mean an additional dollar of profit for the business. Only the most feasible purchasing program can help food and beverage managers win the best financial results. After goods are purchased and accepted, they must be stored. Three issues must be emphasized in the storage procedure: i.e., safety, quality, and registration.
Dr. Nemir elaborates: think of a warehouse as a bank vault, where the various food and beverages inside are cash. Many businesses store thousands of dollars' worth of items centrally in their warehouses; ask yourself, "If I had a room full of cash, how would I go about securing it?" Your answer will indicate how inventory items should be controlled.
Fourth, strict cost control and management
Cost control is a centerpiece of kitchen work. It is not just the head chef alone, he needs everyone's **** with the effort. On this issue, the Japanese view is: "The hotel various costs, should be made known to the staff. Each position should have cost consciousness , which requires everyone to come together to control costs and expenses. Kitchen managers have to mobilize all employees to save power combustion costs, so that the cost is controlled at the lowest point." Food raw materials are one of the keys to making dishes.
Chinese and foreign kitchen managers agree that the first-hand purchase is the most important; in raw material procurement, it is necessary to obtain good quality materials, and the purchase should be compared in many ways and the price should be low. Work to reduce unnecessary waste, how much procurement of raw materials is also a key issue. The restaurant to determine a good cost rate, the head chef is obliged to control the cost rate, at least do not break this cost rate.
Mr. Roy of the United States believes that the money used for purchasing is known as "high-powered currency" because it is directly linked to the profits of the enterprise. Avoid buying slow-moving items because storing them in warehouses and spending money on them will only bring you dust, not profit, and backlogs of inventory don't do a restaurant any good. According to Mr. Roy, China puts more emphasis on the financial side, when in fact, the head chef himself has to be a self-starter, i.e. consciously accounting for costs and expenses.