Kitchen is the core of catering industry and an important place for production, which directly determines the rise and fall of hotels, life and death, establishes corporate image and builds brand enterprises.

It needs years of accumulation and huge investment, and must have detailed management regulations and excellent management team.

Strive to achieve unified standards, norms and procedures, improve work efficiency and reduce costs.

Ensure the standard and quality of dishes, improve service speed, process kitchen raw materials and produce finished dishes, and summarize the following production line process management control standards.

The production line flow of the kitchen mainly includes three aspects: processing, preparation and cooking:

(1) Raw material processing can be divided into rough processing (animal slaughter, etc.). ), finishing, dry goods development and so on.

(2) Material preparation can be divided into hot dish preparation and cold dish preparation.

(3) Cuisine cooking can be divided into hot dishes, cold dishes, lotus flowers and cakes. Establish production standards: establish standards is to quantify production quality, product cost and production specifications, and use them to check and guide the whole production process and eliminate all productive errors at any time.

Ensure the high-quality image of food quality, so that its supervision has a standard inspection basis.

Achieve the effect of control and management.

(1) processing standard, which specifies the quantity, quality standard and expansion degree of raw materials. Formulate Net Standards for Raw Materials, Cutting Tool Processing Standards,

Dry goods inflation standard.

(2) Preparation standards, that is, according to the nutritional ingredients needed by people, the variety and quantity standards of cooking materials are formulated to prepare raw materials.

(3) Cooking standard, which specifies the proportion of semi-finished products and condiments for heating dishes, so as to achieve complete color, fragrance, taste and shape of dishes.

(4) standard dishes, formulate unified standards, unified production procedures, unified equipment specifications and plate-loading forms, and indicate the quality requirements, number of diners, expenses,

A menu of interest rates and sales prices.

Develop control process standards

After the standard is formulated, to reach the standard, there must be well-trained,

Master standard production personnel and

Management personnel to ensure the quality of dishes in the production process.

(1) The control of machining process is to control the machining capacity first. Organize material planning with kitchen network.

Purchase and implement processing to achieve the purpose of controlling quantity.

The control of processing net rate should be controlled by processing personnel according to different products.

Raw materials of species,

Process different grades of clean materials, submit them to the entrusting party for acceptance, and put forward the ratio of clean materials to leftover materials.

Example,

After registration, it will be distributed to all users. The control of processing quality is directly related to the processing quality.

Color, aroma, taste and shape of dishes. Therefore, procurement and acceptance should be strictly in accordance with quality standards.

Control the quality of raw materials

Quantity. Processors control the formation, hygiene and safety of raw materials,

All raw materials that do not meet the requirements are made of

The person who ends the process is controlled not to enter the next process.

After processing, it will be used for other purposes.

(2) Control of preparation process. The control of preparation process is the core of food cost control to prevent mistakes and weight.

Keywords repetition, omission, mismatch, repetition,

Is an important link to ensure quality, should be based on the order and the amount of accounting.

The chef can't prepare until he signs it.

And the waiter will check the dishes ordered with the order, so add

Restrict each other. Keywords weighing control, weighing according to standard recipe, number of diners,

That is, to avoid fluctuations in raw materials.

The charge also ensures the quality of the dishes.

(3) Control of cooking process. The control of cooking process is the key to ensure the quality of dishes, so we should start from the chef.

Keywords adjusting operation standard, disk speed, disk temperature,

Strengthen monitoring in terms of sales. Strictly supervise the kitchen

Teachers operate according to standards and norms,

Conduct daily spot checks and evaluations. Control and unify by setting up kitchen, cooker and time.

Calculate the speed of food,

Quantity and quality.

Formulate control measures

In order to ensure the effectiveness of control,

In addition to straightening out the standards of procedure formulation and on-site management, it is also necessary to formulate effective

Feasible control method.

Program control method: according to the kitchen production process, from processing, preparation to cooking, each working procedure.

The last point is the program control point,

The final producer of each process is the quality standard.

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