The reasonable arrangement and control of people, money and things in kitchen management is the guarantee of efficient and orderly production in kitchen. The task of kitchen management is to mobilize all the factors and forces in the kitchen to create a good catering reputation and economic benefits for the hotel. Not only that, kitchen management must also ensure that all customers' needs for dishes are met at any time, and all kinds of dishes with high quality and appropriate quantity are provided in time to maintain a consistent product image. First, it is an important task of kitchen management to fully mobilize the enthusiasm of employees, use emotional management, and cooperate with various economic, legal and administrative means and methods to stimulate the enthusiasm of kitchen employees and fully mobilize their work enthusiasm. Only when the enthusiasm of employees is mobilized can the work efficiency be improved and the product quality be more guaranteed; The fashion and spirit of caring for the collective, respecting the industry and music groups and improving technology may be formed and carried forward. On the contrary, employees' negative mood will leave all kinds of hidden dangers for kitchen production and operation, and the development and progress of kitchen and product development and innovation will become firm. 2. Complete all the tasks and indicators specified by the hotel. As an organic part of the hotel, the kitchen should undertake the relevant tasks and indicators issued and stipulated by the hotel to ensure the realization of the overall goal of the hotel. The kitchen is the only food production department in the hotel. In order to shape corporate image, safeguard consumers' interests and expand catering revenue, hotels should naturally set certain tasks and assessment indicators for them. Achieve the business income-generating target set by the hotel. Operating income reflects the comprehensive income of the kitchen, which is the sum of the sales income of various kitchen activities. Achieve the gross profit and net profit targets set by the hotel. In order to accumulate funds, expand reproduction and improve economic benefits, hotels stipulate that kitchen products must achieve gross profit and net profit. This is also an important symbol of the actual control effect of kitchen management. Achieve the cost control objectives set by the hotel and catering department. Accurate cost control can create more profits for the hotel under the premise of protecting the interests of consumers, and the two cannot be neglected. Meet the health indicators stipulated by the hotel and the health and epidemic prevention department. This is an important assessment index to be responsible for the physical and mental health of consumers and ensure the social benefits of hotels. Meet the food quality standards set by the hotel and catering department. Quality indicators include the sensory impression, internal nutrition and fitness of the product to the guests. China's tourism service quality grade stipulates that the customer satisfaction of product quality of high-quality diet grade shall not be less than 98%. Accomplish the indicators of food innovation and promotion activities stipulated by the hotel and catering department. It is not only necessary to develop new dishes and launch various food promotion activities, but also an important means to expand the reputation of restaurants and make profits for hotels. Accomplish the personnel training and development targets set by the hotel. Hotels should develop, restaurants should be in an invincible position in peer competition, kitchens should have long-term talent training and development plans, and ensure their gradual implementation. Third, establish a precise and efficient production and operation system. Kitchen management should establish a scientific, precise and effective production and operation system for the whole kitchen. This mainly includes staffing, organization and management level setting, information transmission, quality monitoring and so on. Four. Formulation of Work Norms and Product Norms In order to ensure that all business operations in the kitchen have rules to follow, unify the business process of the kitchen and maintain consistent processing and production standards, kitchen managers must clearly formulate and supervise the implementation of all work norms and product norms, so as to lay a solid foundation for improving work efficiency and ensuring product quality. The specification and standard requirements of kitchen production: 1, which should be unanimously recognized by managers and employees. 2. Be practical. 3, can be measured and checked. 4. Keep it as it is. V. Scientific Design and Layout The design, planning and layout of the kitchen is not only the business of the architectural design department, but also the work of the kitchen management personnel. Scientific and reasonable kitchen design and layout will bring great convenience to normal kitchen production and operation, save manpower and material resources, and also play a certain role in ensuring the quality of kitchen products; On the contrary, it not only increases equipment investment, wastes manpower and material resources, but also leaves hidden dangers and many inconveniences for the hygiene and safety of the kitchen and the speed and quality of products. Therefore, kitchen managers should actively participate, take the initiative to propose and constantly improve the kitchen design and equipment layout scheme, so as to create a good working environment. 6. It is very necessary and feasible to formulate the basic management system and encourage kitchen staff to discuss and formulate some basic systems necessary to maintain the kitchen production order, which not only protects the legitimate rights and interests of most employees, but also restricts the involuntary behavior of a few people. This is naturally one of the tasks of kitchen management. The basic systems to be established in the kitchen include: kitchen discipline, food delivery system, kitchen staff vacation system, duty shift system, health inspection system, facilities and equipment maintenance and use system, technical business assessment system, etc. The systematic kitchen management system must pay attention to: 1. From the point of view of easy management and taking care of employees' interests. 2. The content should be practical and easy to implement and check. 3. The language should be rigorous, and there should be no violation of the system and hotel regulations. 4. Measures should be based on positive requirements, and pay attention to strategies and employee emotions. The kitchen management system is actually the code of conduct for kitchen staff, which explains what can and cannot be done, how to do it, what can be rewarded and what will be punished. Once the system is formulated and published, kitchen managers must set an example by example to ensure the seriousness of the system. Just like the system proposed by Sheraton Group, it is like a "red furnace", which has three meanings: 1, and always keeps the soup hot. If you touch it, it will burn you (if you don't touch it, it won't burn you actively). Anyone who touches it will get burned. Seven, supervise the kitchen production and operation process, meet the needs of dining guests, organically combine the hardware and software of the kitchen, coordinate, check, control and supervise the whole process of kitchen production at any time, ensure the implementation of various kitchen work norms and standards, produce and provide all kinds of kitchen products with pure flavor and excellent quality in time, ensure that all restaurants in the hotel open meals on time, and meet the needs of all kinds of dining guests in the store. This is the fundamental task of management. Supervising the whole process of kitchen production is not only the task of chefs and other managers, but also the requirement of comprehensive cooperation and total quality management for all positions and all production processes in the kitchen. Managers lead by example, take the lead in setting an example, infect and train all kitchen staff with practical actions, consciously exercise self-discipline, and work hard around various indicators and tasks of kitchen production, laying a reliable foundation for the smooth development of kitchen work.