In order to improve the efficiency of kitchen work and break the traditional management mode, on the basis of rewarding diligence and punishing laziness, we should mobilize the enthusiasm of employees more reasonably, stimulate their original motivation, stabilize product quality, guide the team to enter a healthy competition state, actively improve their cooking skills, and actively participate in the study, exchange, research and innovation of dishes.

The specific operation is as follows (summary):

I. Food Classification and Grading Standards

According to the technical content and cooking time of the products, the hot dishes are divided into four categories and the scoring standards are approved.

The first category: cooking, vegetables.

Scoring standard: 4 points for each dish.

The second category: home cooking.

Scoring standard: 3 points for each dish.

The third category: semi-finished cooking dishes

Scoring standard: 2 points for each dish.

The fourth category: finished vegetables, vegetables and soups.

Scoring standard: 65438+ 0 point for each dish.

Second, the furnace head sorting assessment and corresponding salary

Chefs' cooking range is divided according to the ranking of furnace heads, and the ranking is as follows: the first pot, the second pot, the third pot, the fourth pot, the fifth pot, the sixth pot and the seventh pot.

1, the first pot and the second pot can make four kinds of hot dishes.

2, three pots, four pots and five pots can only cook two, three and four kinds of hot dishes.

3, six pots, seven pots can only cook the third and fourth kinds of hot dishes.

Note: the chef can only limit the number of hot dishes in one pot.

Third, the dishes are divided into points and salary bonuses.

Wages and bonuses are determined according to the total number of cooked vegetables (points) per month.

1, set the sub-base for the approved basic salary.

2. Quantify the integral and basic salary setting.

3. Extra points and bonuses are added together.

4. Check the bonus ratio.

5. Set up statistical operation and monitoring.

Fourth, the food competition has increased the number of times.

Through the individual assessment of dishes to compete for the number of times out of the pot, the assessment method is as follows:

1, individual dishes are evaluated one by one.

2, regular food batch assessment through a way

Verb (abbreviation of verb) Visual management of centralized and decentralized publications

Through the regular release of visual management, we can stimulate employees' psychology of winning and comparing, and take the initiative to enter a healthy competitive state.

Detailed rules for kitchen evaluation

1. Quality of food praised by teachers and students:+10. Teachers and students complain about the quality of food:-10.

2. Put an end to major accidents:+10.

3. If the treatment is not clean, cut the chord gauge: -5 points.

4. If the person in charge is absent, take the initiative to take responsibility: +5 points.

5. If the manager fails to do so, resulting in losses and waste: -5 points.

6. Work while eating snacks at work: -2 points.

7. Smoking, throwing cigarette butts and spitting in the no-smoking area: -2 points.

8. The refrigerator is not clean and tidy, and the raw materials rot: -5 points.

9. Raw materials are not collected in time, resulting in waste: -5 points.

10. After work, the chopping board is not cleaned or erected, and the dishcloth is not washed and uneven: -3 points.

1 1. Waste caused by water, electricity and gas not being turned off: -3 points.

12./kloc-Be late or leave early within 0/0 minutes: -3 points.

13. sow discord and hinder work and unity: -5 points.

14. Visiting posts, leaving work, chatting and making trouble at work:-1.

15. Do not attend meetings, training, study, etc. Punctuality: -2 points.

16. Eating, taking, bringing and delivering food without permission: -5 points.

17.gfd, unqualified personal hygiene: -5 points.

18. The sanitation of the equipment and utensils in this position is unqualified: -5 points.

19. The trash can is not clean, not covered and not cleaned in time: -2 points.

20. Items in refrigerators and freezers are not placed as required: -5 points.

2 1. The production operation does not meet the hygiene requirements: -3 points.

22. Continue to use articles that do not meet the hygiene requirements: -5 points.

23. Deteriorated food in the refrigerator: -5 points.

24. Satisfying the requirements of teachers and students: +5 points.

25. There are foreign bodies in the dish: -4 points.

26. Accident caused by failure to operate according to regulations: -5 points.

27. Loss of food utensils due to improper storage: -5 points.

28. Brutal operation and equipment damage: -3 points.

29. Failure to report for repair in time when problems with equipment and facilities are found: -2 points.

30. Every time the chef introduces a new dish: +3 points.