First, the natural requirements of the kitchen manager
As far as the whole country is concerned, excellent, comprehensive and well-managed "chefs" are rare, and many enterprises and hotels often worry about finding a satisfactory chef. On this issue, Japanese hotel management puts forward natural requirements for chefs, that is, the application of technology is high and the comprehensive quality of individuals is very important. The more comprehensive the chef, the better, otherwise it will be difficult to manage a group of technicians. The brain should be diligent in thinking, dare to absorb new things, and actively complete various tasks assigned by superiors.
Second, 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. In this way, the overall level of enterprises can not be improved, and similarly, they can not be trusted by their subordinates. Such a selfish way of working, 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.
There are many technicians in the kitchen, so it is unequal to treat people with strong and weak abilities like people. Japanese managers believe that the gap between those who have contributed to the enterprise and those who have not should be widened, and it is not advisable to focus solely on seniority and education. In focusing on ability, we should boldly promote capable people and exclude personal feelings. Dutch hotel management experts believe that chefs should have sales awareness and guide all kitchen staff to learn to sell. In order to increase business income, they must provide quality services, the dishes should be delicious and the prices should be appropriate, and they should also have a sense of sales. They can introduce dishes to guests, answer questions and try to win back customers.
Third, procurement, acceptance and storage should not be ignored.
From the most basic level, purchasing is very important, because catering business must purchase food, drinks and other accessories to produce and sell catering 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 you buy too many items, the funds will be stored in unnecessary inventory and cannot be used for other purposes.
Dr. Namr, an American hotel management expert, believes that 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 means an increase in corporate profits. Only the most feasible procurement scheme can help catering managers win the best economic benefits.
Goods must be stored after purchase and acceptance. Stored programs must pay attention to three issues: safety, quality and registration.
Dr. Namr explained: Think of the warehouse as a bank vault, where all kinds of food and drinks are cash. Many enterprises store goods worth thousands of dollars in warehouses. Ask yourself, "If I have a room full of cash, how can I guarantee its safety?" Your answer will explain how to control inventory.
Fourth, strict cost control and management.
Cost control is the center of kitchen work. This is not just a chef's business, he needs everyone's joint efforts. On this issue, the Japanese view is: "All kinds of hotel fees should be known to employees. Everyone in every position should be cost-conscious, which requires everyone to control costs and expenses together. The kitchen manager should mobilize all employees to save electricity burning costs and keep costs at a minimum. "
Food ingredients are one of the keys to cooking. Chinese and foreign kitchen managers believe that first-hand procurement 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 aspects when purchasing, and the price should be low. In order to reduce unnecessary waste in work, the quantity of raw material procurement 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 it.
Mr. Roy of the United States believes that the money used for procurement is called "high-energy currency" because it is directly linked to the profits of enterprises. You should avoid buying unsalable goods, because if you store 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. Mr Roy thinks that China pays more attention to finance. In fact, chefs should have a consciousness, that is, consciously accounting for costs and expenses.
Five, 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, grasp the "profit points" and grasp the pure profits. "Profit point" refers to a certain aspect of the business. If it is handled well, it can increase profits, and if it is not handled well, it will reduce profits. In catering business, there are nine profit points: menu design, purchasing activities, goods acceptance, goods storage, raw material use, cooking preparation, cooking, service and cashier.
The menu is the center of the whole restaurant. When designing the menu, the chef should not only consider the customers first, but also consider the financial objectives of the restaurant operation. When the standard formula of catering products can produce a specific number of standard parts, it can reduce the situation of too much or too little raw materials.
6. Be ready to keep abreast of customers' needs and understand the market information. Clothing is fashionable and dishes are sometimes fresh. Chefs should grasp this change, and according to this change, change plates and develop some new dishes. Chefs should be sensitive to current events, keep abreast of market information, grasp the needs and trends of guests, and be more emotional and imaginative.
Dr. Namr believes that restaurant management should be viewed from the perspective of customers, such as "price problem", "employee dissatisfaction" and "interest of experienced people" People pay more and more attention to the nutritional needs of dishes. In Japan, the calories of every dish are marked on the menu, and attention is paid to the hygiene of cooking utensils. This is worth popularizing and applying.
Seven, extensive use of computer management technology.
In western developed countries, computers are widely used in catering management. For example, use menu management software to help managers design, price and estimate menus by answering questions. The catering service computer system can provide timely information, which can be used by managers to effectively make plans, provide efficient services and collect business structure.
The development of technology in the future will bring many exciting methods to the management and control of purchasing, acceptance, inventory and distribution in catering management. The application of computer network has become the main management means for some catering managers and kitchen managers. They use the Internet more and more for business transactions, and the impact of e-commerce has greatly changed the management mode of catering service industry.
Eight, pay close attention to the quality of catering food production.
The quality of food production, that is, consistently providing products according to standards, is a problem that should be paid attention to frequently. After the quality is established, supervision and evaluation must be carried out to ensure that the quality meets the standards, and employees should be trained to implement these standard procedures. Quality standards must run through the food production process through standard recipes, purchase instructions and appropriate tools and equipment.
Dr. Namr believes that the cooking quality of food must follow some basic principles. These principles mainly include the following aspects, but 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 you need; Serve cooked food immediately; Provide hot dishes to be hot and cold dishes to be cold; Ensure that each food has a distinctive appearance; Pursuing perfection, never satisfied, always pursuing perfection.