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What are the main points of kitchen management?
The main points of kitchen management are as follows:\x0d\\\x0d\ I. Reasonable design and arrangement of human resources According to the strengths of each employee, reasonable arrangements, make the best use of their talents, responsibility to the person, to maximize the team spirit and individual potential, for the maximum benefit of the enterprise.  \x0d\ 1, set up an executive chef, responsible to the general manager, a chef, responsible to the executive chef, responsible for the daily affairs of the back kitchen, production arrangements, staff deployment technical guidance, assessment and evaluation. \x0d\ 2, the following settings: \x0d\ A, a cutting board supervisor, a deputy supervisor, respectively, by the head anvil, the second anvil, responsible for costing, planning billing, freezer management, arranging pre-meal preparation, banquet menu planning, raw materials up hair, etc.. \x0d\ B, a stove supervisor, is responsible for directing all preparations on the stove before the start of the meal. \x0d\ C, a supervisor of the centerline group, responsible for directing the lotus boy, assisting the chef dish production, arranging the order of serving, etc.. \x0d\ D, a dishwashing room supervisor, is responsible for arranging the washing of dishes, net dishes placed in order, coordinating the dish rinse, regular disinfection and other matters.  Second, the establishment of the output quality control system The competition of enterprises is the competition of human resources, but also the competition of enterprise system. We rely on a perfect system, not just human eyes to manage the kitchen, which is the foundation of the hotel's prosperity. \x0d\ 1, all dishes, the implementation of quantitative standards, that is, the measurement of the menu listed on the menu of the dishes of the standard portions, taste characteristics, color surface, cooking time required. \x0d\ 2, work programmed, all the previous process is responsible for the next process, from rough processing to fine processing, a ring to a ring. \x0d\ 3. Strict liability penalties will be imposed when there are quality problems such as chargebacks and complaints about the dishes. \x0d\ 3, the establishment of new product research and development system Regularly push the new is a business need, but also can promote the chef skills continue to improve, for the enterprise to increase the charm. \x0d\ 1, order a higher rate of dishes, to be consolidated, maintained and constantly improved, so that it becomes the watchman brand. \x0d\ 2, weekly from time to time spot-check the quality of dishes, found deficiencies, timely improvement, the spot-checking of excellent people to be praised in writing, as an encouragement. \x0d\ 3, by the head chef to organize the backbone of the force, regular research and development, the launch of new dishes (in principle, once every six months) \x0d\ 4, trial production of new dishes in principle, first of all, in writing to inform the head chef, and indicate the name of the dish, cooking time, taste and cost, and then the head chef to unify arrangements for the trial and the manager's office to taste, to put forward the views of the improvement, and then decide whether to launch. \x0d\ 5, regularly send chefs to other food and beverage enterprises to exchange counterparts, and actively introduce new dishes, without adding much cost. \x0d\ 6, the innovation of brand-name dishes to be awarded to the chef, for the creation of a better new dish chef, depending on the order rate to be rewarded, for more than 3 months no new dishes introduced to be informed and basic salary down a certain percentage. \x0d\ Fourth, the establishment of cost control system catering industry profits from sales, but also from purchasing, and even all the more links of effective cost control, because the product price can not be adjusted at will, then the cost of controlling the good or bad will directly affect the hotel's efficiency, waste of every penny can be regarded as pure profit, high operating costs will lead to a decline in the competitiveness of the hotel, so the establishment of effective cost control system will be a powerful force for corporate profitability, and the cost of the hotel will be reduced, so the establishment of effective cost control system will be a powerful force for corporate profitability. Control system will be a strong guarantee of corporate profitability. \x0d\ 1, purchasing and acceptance link management, traditionally is the catering industry's internal corruption of the hardest hit, but also an important source of cost control, which is several parts of the mutual constraints, mutual supervision of the professional procurement system. \x0d\ 2, the Finance Department tube price, kitchen tube quality, procurement tube channels, warehouse tube acceptance quantity, forming a ring ring mutual supervision system, in addition, the annual implementation of the supplier public tender, the purchase price control to the minimum. \x0d\ 3, strengthen the storage management, warehouse inventory every half month, no backlog and no waste. \x0d\ 4, improve the dismantling rate, make the best use of things. \x0d\ 5, strict control of collaterals. \x0d\ 6, economize on seasoning and fuel, strictly prohibit people from leaving the furnace idle, water and fire are not turned off \x0d\ 7, fresh raw materials custody, to be responsible. \x0d\\ The basic system of cost control management: \x0d\ (1) Purchasing system \x0d\ (2) Receiving and inspection system \x0d\ (3) Food cost daily statement, monthly inventory system \x0d\ (4) Loss of responsibility, loss reporting system \x0d\ V. Establishment of the regular meeting system \x0d\ 1, the regular meeting of the staff, the roll call every day when you come to work, the head chef to introduce the situation of the previous day, the day's priorities. Matters. \x0d\ 2. Encourage staff morale and solve remaining problems. \x0d\ 6, kitchen coordination \x0d\ 1, coordination with the front office department. \x0d\ 2. Coordination with Purchasing Department and Warehouse. \x0d\ 7, the establishment of incentive system \x0d\ 1, environmental atmosphere incentives: to create a good and cordial environmental atmosphere, fully embodies the positive, competitive, according to work, according to pay, according to the contribution of the principle of pay. \x0d\ 2, the goal of ideal incentives: according to the hotel's business situation, design a certain work objectives, and then by department, job breakdown to each employee, when the completion of the established goals to give certain rewards. \x0d\ 3, the reward of honor: outstanding work of the backbone of the staff, should be given certain honors, set an example. \x0d\ 8, the establishment of food hygiene management system \x0d\ 1, according to the post division of health responsibility area, responsibility to the person, health package. \x0d\ 2, hygiene is included in the daily assessment and evaluation of employees, the implementation of demerit points system. \x0d\ 9, attendance and labor discipline management Attendance and labor discipline management to each employee's attitude towards work, as well as the enterprise and the employee's own image, it is necessary to institutionalize, through the reward and punishment regulations. \x0d\ 10, kitchen safety management \x0d\ 1, new employees must be trained before starting work. \x0d\ 2, kitchen equipment, operation standardization, to prevent the emergence of various workplace accidents. \x0d\ 3, strict prevention of fire.