1. Make full preparations before meals. It is particularly important to make full preparations before meals and finish them within the specified time. Each post should make a statistic according to the usual sales situation of dishes, and then make preparations for rough machining, cutting and cooking semi-finished products before meals. After you get the menu, it's much easier to side dishes. Just grab the side dishes, and now you don't have to pick and cut. Save the time of side dishes, and the whole dish will win time. For example, after vegetables are picked and washed, they are packaged in portions and stored in cold storage; If you need to change the cutter or size, you need to prepare materials according to the corresponding passenger flow and food sales; Chilled raw materials, such as squid whiskers and shrimps. , after cleaning, it should be packaged according to the amount of each serving and then refrigerated; Another example is braised pork with plum, steamed bacon, pearl balls and other dishes, which can be processed into semi-finished products in advance and can be eaten with a little heating.
In addition, when all kinds of raw materials are in the semi-finished state, the use of seasonings can not be ignored. For example, when we cook braised pork and bacon, it is also an important step to concentrate the chicken juice and stew it for a long time in advance.
2. Set a time for each dish. Indicate the time of each dish on the menu, that is, the time it takes from the guest to order, to pass the menu to the kitchen, and then to the kitchen to process and make dishes. Its purpose is to let the guests know about the approximate time from processing to production of each dish, so that the guests can grasp the time of serving, and avoid the embarrassing situation that the guests can't serve the dishes because they ordered several complicated and troublesome dishes. If a guest really orders a few complicated dishes, it is necessary to prepare a small folder with a table number marked on it, which can be divided into three colors: green for normal delivery speed, yellow for quick delivery, red for the need to speed up delivery speed, and the order of delivery will be arranged according to colors. Especially when adding vegetables, you need to clip in striking red to speed up serving.
3. Ensure that the personnel are in place. Whether the kitchen staff is suitable or not is an important factor for cooking quickly. Each post is equipped with a flexible and skilled supervisor, who can command the work in an orderly way after taking the menu, so that the kitchen staff can perform their duties. Dishes will be handed to the lotus table together with the prepared dishes, and the lotus table will distribute the cookers reasonably according to the colors of the menu and the clips. After cooking, the small clip is clamped on the edge of the dish, and the dish is carried to the dish delivery room. Look at the folder in the food delivery room and you will know which table the food belongs to. Even if you are busy, you will not miss or miss the food because the same food is not at the same table.
4. the front desk waiter guides the order. Although the time of each dish is indicated on the menu, sometimes guests will order some complicated dishes, and frequent urging because of anxiety will leave a bad impression on the guests. At this time, the waiter is needed to guide the guests to order, and try to balance the easy food and the slow food to make the waiting time more reasonable. Sometimes the prepared raw materials are not sold in time, and it is also necessary for the kitchen to communicate with the front desk in time so that the front desk waiter can focus on selling them. Moreover, as long as the dishes are sold in advance, the speed of delivering them will naturally be very fast.
5. Make standard cards of dishes. Each menu standard card has a specified production time limit, that is, the time difference between placing an order and brushing it. Therefore, every production line must complete the operation within the specified time, otherwise it will be punished by the system.
Each standard menu card is attached with photos and words of this dish, which are posted on the kitchen wall, so that chefs in all positions can learn their own products and memorize them, and there will be no mistakes in their work, because anyone can correct each other against the standard menu card when mistakes occur, thus ensuring the stability of the dishes made.