In modern catering management, the management of the kitchen is one of the important parts of the whole catering management. The specific content of the kitchen management is invisible to the guests, but the quality of the chef can only be judged by the dishes produced in the kitchen. Imagine if the management of the kitchen is chaotic in catering management, then whether the good dishes can be introduced or not will directly affect the reputation of the whole restaurant. Therefore, the management of the kitchen is not only as simple as finding a chef, but also the detail management of the kitchen is very important. Instead of telling small workers about industry regulations and standards, it is better to think of some practical ways to standardize the management of the kitchen. Prepare some garbage baskets to make the kitchen clean and orderly, make a health inspection form, and post a detailed list of water and electricity saving? These kitchen details can make management more convenient.

first, the kitchen floor? In fact, it only takes three tricks to make the kitchen clean and waterless:

1. Everyone has a garbage basket. In addition to a large trash can near the wall, there is a small square garbage basket beside the Dutch and anvil plates, which is within easy reach. In the past, when the work was busy, some employees didn't want to run more or didn't have time to go to the garbage bin to throw waste, so they just threw it on the ground. In order to prevent this kind of situation, these garbage baskets were set up, so that employees could throw garbage at will without destroying the kitchen hygiene.

2. Raw materials need to be padded with a basin to bring water into the kitchen. When the water table and cleaned raw materials are brought into the kitchen, a basin should be placed under it, and several vegetable baskets can be listed on each basin at the same time to prevent water from dripping into the kitchen floor.

3. Hire a sanitary cleaner. A cleaner is specially hired to be responsible for the sanitation of the kitchen floor, loading and garbage bins. When the kitchen is busiest, the cleaner should clean the floor, loading plates and dishes at the loading head at any time. Other kitchen employees also have their own sanitary areas. After work every day, everyone should clean their own sanitary areas, and the cleaner should be the last to leave and clean the floor again.

second, health management? Check the hygiene in detail table

It's quite simple to make a hygiene check table, listing all the details, including the hygiene matters of the cold dish room, Chinese kitchen, point room and dishwashing room, and then make a unified check, one form a week. If any employee is unqualified in any day, write his name in the remarks and indicate the date. If all of them are qualified, tick it. Compared with the method that everyone is listed in the form, this health form saves paper and only marks the employees who have made mistakes. Its advantage is simple and clear.

The profit of catering enterprises comes from effective cost control in all links, so the quality of cost control will lead to the competitiveness of enterprises, so the poor cost control will directly affect the benefits of enterprises. Therefore, the establishment of an effective cost control system will be a powerful guarantee for enterprises' profits.

third, save water? Mark the time in the sink

There is a cardboard on the wall above each faucet, which reads? Flushing time? And? Turn off the water? Every time you turn on the tap to rinse the raw materials, the responsible person needs to write down the time to start flushing and his name on the cardboard. On the one hand, in order to find out the phenomenon of wasting water in time, even if the responsible person forgets to turn off the water, other employees can turn off the water according to the start time; On the other hand, it is convenient to trace the responsibility after the waste phenomenon occurs. If the responsible person does not indicate the start flushing time, the corresponding fine will be deducted.

fourth, save water and electricity? Let the water-saving and electricity-saving list be seen everywhere

Let the water-saving and electricity-saving list be seen everywhere on the kitchen wall, which lists the water-saving and electricity-saving operation methods of the details of the wok and anvil plate. For example, there are clear time regulations on the opening of the smoke exhaust machine, such as: no smoke exhaust machine for breakfast; Turn on a smoke exhaust machine before business at noon, turn on two main fans after the seat, turn off two smoke exhaust machines at 13: 11, and turn them off after the market closes; Turn on a smoke exhaust machine before business in the afternoon, then turn on two main fans after the seats are taken, turn off two smoke exhaust machines at 21: 31, and turn them off after the market closes.

5. Tool management? Customized tool holder lock tool

There is another trick for kitchen management tools, that is, all the used tools are locked into a customized stainless steel tool holder. The purpose of customizing the tool holder lock is to determine the owner of the tool and punish it according to the facts. If the anvil master's tools are used casually and don't cherish each other, the tool breakage rate is high, and sometimes it will appear that it is still used in the morning and can't be found in the afternoon. If you put a name on the handle, the paper will fall off easily. It's better to assign one person two knives and one knife rest, and the lock belongs to the individual. After use, it will be locked in the rack. If the knife is abnormally damaged, it needs personal compensation. The principle of the tool rest is very simple. Two stainless steel plates are spliced, leaving a gap about 1.2 cm wide in the middle to ensure that only the knife surface can be inserted and the handle can't get in.

6. refrigerator management? Hang a bag on the door

The chef will strengthen the storage management, and fill in the inventory of the refrigerator every day and send it to the chef, so as not to overstock and waste, which can effectively control the cost and increase the profit for the hotel. A small flat plastic bag can be hung on the door of each refrigerator, and at the same time, a refrigerator card can be made of plastic plates. The card is separated vertically from the middle, and the names of upper and lower goods are written respectively. Every time something is put in the refrigerator, the name of the object is pasted at the corresponding position of the refrigerator card, and then it is inserted into the small bag on the door.