How to allocate kitchen posts will be more reasonable.
Kitchen work is a special labor-intensive work, and people are the most important factor in kitchen management and operation. To build a first-class staff catering level, we must have a first-class chef team. In the canteen management, the chef's technical ability and management ability play an important role in the canteen management. In kitchen management, managers should master appropriate methods: to be good at using "power", to let others take it, we must follow the procedures; It is necessary to "choose people" reasonably, that is, appoint people on their merits, let them follow you in a down-to-earth manner, and let them "agree" with the instructions given. Only in this way will everyone recognize you and obey you. The relationship between the manager and the chef is not only a superior-subordinate relationship, but also an interpersonal relationship. The best relationship between people is sincere. As a manager, to handle the "up-down relationship" well, we should not only show "strictness" in management, but also show "love" to chefs in management. Only by embodying both "strictness" and "love" can efficient and humanized management be achieved. The relationship between managers and chefs is mostly interpersonal, and many managers rely on pure feelings to operate. But in scientific management, it is more necessary for us to use the method of combining "strictness" with "love". The "strictness" in work should be reflected by the requirements, assessment and rewards and punishments for chefs, while the "love" for chefs should be reflected by respect, understanding and care for chefs. In kitchen management, if our managers can care about and ask their chefs according to their own conditions, and can consider the chef's "personal affairs" and "management affairs" together, then the chefs will regard "management affairs" as their own "personal affairs" and try their best to complete all the work. The management of kitchen staff is a complicated matter, and some people once compared it to planting trees. No matter where this sapling used to grow (where it worked), as long as it enters the unit and becomes a member of this big family, the unit has the responsibility to provide it with soil, water and fertilizer suitable for growth, and also to seize the opportunity to weed and kill insects (point out shortcomings and correct mistakes), so that it can thrive and become a useful material, so that every chef can have the opportunity to "plant trees". Of course, those who are not acclimatized and adapt to the environment will only be eliminated. The kitchen work implements the post responsibility system, and the best distribution method should be to pay according to the post, and different posts have different remuneration. The salary of chefs is higher than that of chefs, but the staff in these positions are not static. The kitchen should establish a system of "comparing, learning, rushing, helping and surpassing". At least once or twice a year for technical assessment and job competition. Every chef has equal opportunities and the opportunity to compete for a higher level post, so as to fully mobilize the chefs' enthusiasm for learning and work and give full play to their intelligence. In specific management, we should adopt incentive methods according to different people's personality differences. At the same time, managers also pay attention to the feelings with the chef. Managers should not be condescending. They should actively exchange ideas with chefs and create a good working atmosphere. In kitchen management, we should give full play to the technical backbone of chefs and carry out some practical and popular activities, such as holding a logistics meeting once a week. Chefs, chefs and managers can discuss some problems, study some new dishes or conduct technical exchanges in combination with the situation, fully mobilize everyone's enthusiasm for work and devote themselves to work and management with a full attitude. Managers can also invite famous chefs to guide and demonstrate cooking and dishes from time to time; Invite cooking experts to give special lectures; Or the unit organizes chefs to go out to inspect catering related projects, including some entertainment activities.