I'm a chef in a hotel. How can I manage the kitchen well?

Decentralize and keep the quality check. Because everyone is much richer, we are strictly considerate of this. How does the chef manage the kitchen?

I. Overview of the Kitchen Department

II. Functions of the Kitchen Department 5-5

III. Organization chart of the Kitchen Department?

IV. Job responsibilities of the director of the kitchen department

V. Job responsibilities of the staff at all levels in the kitchen department?

VI. Relevant management systems

(1) Pre-job training?

(2) Hygienic standards for kitchens?

(3) the kitchen safety management system?

(4) prevention of common kitchen accidents?

(5) standard operating procedures for raw material initial processing

(6) standard operating procedures and quality standards for raw material cutting and blending

(7) operating instructions for stove chefs?

seven, kitchen management chart

(a) food production process flow chart?

(2) Reference table of net rate of raw materials?

(3) Detailed rules for the daily assessment of employees?

(4) Detailed rules for kitchen safety inspection

(5) Record form for handling customer complaints

(6) Pre-job training plan for kitchen staff? Revenge on the chef, how to manage such a kitchen

First of all, you should play a good role. Now, you are paying attention to convincing others with virtue. You should use your own heart to make others obey, not let others retaliate against you. How does the chef manage the kitchen

First of all, as a chef, he must have his own quality and self-cultivation. Have leadership and management ability, affinity, ability to speak and do, but also better.

the kitchen staff should be arranged in place, step by step, with clear rewards and punishments, and be convinced by reason. Don't think of yourself as the boss, boss your employees around, be sure to treat your employees like brothers, and they will do things for you seriously.

the cleanliness of the kitchen and the management of dishes are particularly important. Is the kitchen clean? It also represents whether you personally love cleanliness, cleaning once a day, the windows are bright and clean, and the stove and platform are as clean as new. The raw and cooked dishes must be put in order, and don't waste all the ingredients. Save for the boss, only in the evening.

to ensure the quality of dishes, each dish must be done by yourself. Cold dishes, hot dishes, and knife work should all be checked. Customer satisfaction and praise are your long-term survival.

new dishes must be introduced every week, so that customers can eat them for a long time. Explore the potential of employees, which employees invent dishes that are appreciated by customers, and give them certain rewards to make them motivated.

make a small summary once a day. What dishes have gone wrong today and how to avoid them? What should be improved? Summarize once a month, so that criticism and praise can be carried out at the same time, so that employees can do their work better.

be sure to communicate with the front desk and lobby manager, because they really know the customer's reaction to the dishes, so that you can better improve the dishes.

every month, I lead my staff to try other's dishes. First, I learn from a hundred schools of thought and open my mind. The second is to increase the feelings of employees and themselves.

Be sure to complete all tasks according to the instructions of the executive chef, whose intentions are basically the same as those of the boss.

Step reading

Don't form cliques, form small groups, go against the executive chef, and have the idea of ending other people's jobs. The executive chef trusts you, so you should work with him in a down-to-earth manner, because his social relations are definitely better than yours. If there are better things in the future, he will definitely think of you first. If you have other wild ideas, it will be bad for yourself and everyone. Maybe you will lose your job soon. Do the above, and you will become a qualified chef, and your future is bound to be boundless. The above views belong to personal work experience, and I hope I can help you. The boss has run away, how can the chef of the hotel pay the salary of the chef

? Find the Labor Bureau to freeze assets

How should a chef manage the kitchen hygiene

Everyone is a colleague, and their personal understanding is actually different, and their understanding of cleanliness may be biased. Since you are a chef, I think you have the capital to manage the kitchen. My suggestion is that you might as well ask them to do the kitchen hygiene according to your own requirements. How to write a composition if I am a chef?

when you hear the name chef, do you have a contemptuous attitude, or even say contemptuously, "Hey, isn't it just an authentic' cook'?" My friend, if you are biased against this job, you are wrong.

If I can be an excellent cook, I will use my hands to create a beautiful and happy life for the people. That is, I will produce all kinds of food for graduate students to ensure your satisfaction. Such as old people's food, children's food, patients' food, travel food, health food, special type of food, sports food and aerospace food ... In addition to these special foods, of course, we must also produce delicious holiday cakes and famous dishes made of delicacies and seafood. Therefore, these products can be called excellent quality, rich nutrition and beautiful appearance. I will send the products to all parts of the country, so that people from all over the country can share the food made by me, a chef in China.

friend, what do you think when you eat such nutritious food with good color and taste? What do you think when you see such fragrant and delicious food that children drool over it? Don't you think the job of a chef is ordinary but extremely meaningful?

at that time, the food I cooked by myself will be very popular. However, those "little gluttons" should be careful not to eat their stomachs because they are greedy and eat more.

When I am invited to a foreign country to exchange experiences, I, an ordinary chef, will win honor for my country. How proud I am.

Of course, I will continue to innovate, improve my skills, and train more and better chefs for the country. I am an assistant chef in a hot pot restaurant. The chef asked me to solve this problem when the guest didn't pay the bill.

There is no better way. You can see which dish the hair appears, and the responsibility lies with the person.

if it is found in a pot, the people involved in this hot pot will bear the burden. Leaders take more responsibility, that is, you yourself. Things have been handled, and everyone is watching. Job-hunting canteen kitchen supervisor: more than ten years' experience as a chef, three years as a chef, and three years as a kitchen manager. I < P > With such rich experience, you can manage and operate a large catering enterprise with high income and optimistic future. Moreover, the management of catering industry and mid-range restaurants is still very inadequate, which can tap deep market potential. Wish you success! How should the chef manage the kitchen

This thing should be done slowly. First, you should mix well with the kitchen boys, then you should be familiar with the dishes in each stall and the workflow, and pay special attention to the quality of the dishes. It is necessary to supervise the progress of each line. It is best to have a regular meeting every day at work, find problems, deal with them, and try to keep a low profile! In the evening market, you should ask about the order taking situation on the floor tomorrow and the kitchen inventory, so that you can know what is missing and what will be used tomorrow, so that you can place an order and purchase goods tomorrow morning.