The key points of kitchen management are as follows: \x0d\\x0d\ 1. Reasonably design and arrange human resources according to the specialties of each employee, arrange them reasonably, make the best use of their talents, assign responsibilities to each person, and maximize team spirit and personal potential and seek maximum benefits for the enterprise. ?\x0d\? 1. There is an executive chef who is responsible to the general manager, and a head chef who is responsible to the executive chef and is responsible for daily affairs in the kitchen, production arrangements, technical guidance on personnel deployment, assessment and evaluation, etc. \x0d\ 2. The following settings: \x0d\ A. One chopping board supervisor and one deputy supervisor, respectively headed by the first anvil and the second anvil, responsible for cost accounting, planned billing, freezer management, arranging pre-meal preparation, and banquet menu planning , raw material expansion, etc. \x0d\　B. A stove supervisor is responsible for guiding various preparations on the stove before meals. \x0d\　C. A supervisor of the middle line team, who is responsible for directing He Zai, assisting the chef in making dishes, arranging the serving order, etc. \x0d\　D. A supervisor in the dishwashing room, who is responsible for arranging the orderly placement of clean dishes after washing, coordinating the washing of dishes, regular disinfection and other matters. 2. Establish a product quality control system. The competition among enterprises is not only the competition of human resources, but also the competition of enterprise systems. We rely on a complete system, rather than just relying on human eyes to manage the kitchen, which is the basis for the hotel's prosperity. \x0d\　1. All dishes are subject to quantitative standards, that is, the standard portions, taste characteristics, color and surface, cooking time, etc. of the dishes listed on the menu are measured. \x0d\　2. The work is programmed. All previous processes are responsible for the next process, from rough machining to fine machining, one link after another. \x0d\　3. When there are quality problems such as order cancellations and complaints, strict liability penalties will be implemented. \x0d\ 3. Establish a new product research and development system Frequent innovation is a business need, and it can also promote the continuous improvement of chef skills and add charm to the company. \x0d\　1. Dishes with a high order rate must be consolidated, maintained and continuously improved to make them a specialty brand. \x0d\　2. Check the quality of the dishes from time to time every week, find deficiencies, make timely improvements, and give written praise to those who excel in the random checks as encouragement. \x0d\ 3. The head chef shall organize the backbone of the team to conduct regular research and development and launch new dishes (in principle, once every half month) \x0d\ 4. In principle, the trial production of new dishes shall be notified to the head chef in writing first, and the name of the dish and cooking method shall be indicated. Time, flavor and cost will be determined by the head chef, and then the trial production will be arranged uniformly, and the product will be tasted by the manager's office, and suggestions for improvement will be put forward before deciding whether to launch it. \x0d\　5. Regularly send chefs to other catering companies to communicate with each other and actively introduce new dishes without increasing a lot of costs. \x0d\　6. Chefs who innovate brand dishes will be heavily rewarded. Chefs who create better new dishes will be rewarded based on the order rate. Those who have not introduced new dishes for more than 3 months will be notified and their basic salary will be reduced by a certain percentage. \x0d\　4. Establish a cost control system. The profits of the catering industry come from sales, but also from procurement, and even effective cost control in all aspects. Since product prices cannot be adjusted at will, the quality of cost control will directly affect the hotel's performance. In terms of efficiency, every penny wasted can be regarded as pure profit. High operating costs will lead to a decrease in the hotel's competitiveness. Therefore, establishing an effective cost control system will be a strong guarantee for corporate profitability. \x0d\　1. The management of procurement and acceptance has always been the hardest hit area for corruption within the catering industry, and is also an important source of cost control. This is a professional procurement system in which several parts restrict and supervise each other. \x0d\　2. The finance department manages prices, the kitchen manages quality, procurement manages channels, and the warehouse manages acceptance quantities, forming a system of interlocking mutual supervision. In addition, open bidding for suppliers is implemented every year to control purchase prices to a minimum. \x0d\　3. Strengthen storage management. The warehouse will be inventoried every half month to avoid backlog and waste. \x0d\　4. Increase the disassembly rate and make the best use of everything. \x0d\　5. Strictly control the picking of materials. \x0d\ 6. Save seasoning and fuel, and it is strictly forbidden to leave the stove idling, regardless of water or fire. 7. When storing fresh raw materials, people must be responsible. \x0d\ Basic cost control management system: \x0d\ (1) Procurement system \x0d\ (2) Acceptance system \x0d\ (3) Food cost daily report, monthly inventory system \x0d\ (4) Loss responsibility, loss reporting System\x0d\ 5. Establish a regular meeting system\x0d\ 1. At the regular meeting of employees, roll call will be taken every day at work. The head chef will introduce the situation of the previous day and arrange the key matters of the day. \x0d\　2. Encourage employee morale and solve remaining problems. \x0d\　6. Kitchen Coordination\x0d\　1. Coordination with the front office department. \x0d\　2. Coordination with the purchasing department and warehouse. \x0d\ 7. Establish an incentive system \x0d\ 1. Environmental atmosphere incentive: Create a good and harmonious environment and atmosphere, fully embody the principles of positivity, competition for employment, pay according to work, and pay according to contribution. \x0d\　2. Target ideal incentives: Design certain work goals based on the hotel's operating conditions, and then subdivide them to each employee by department and position. Certain rewards will be given when the set goals are achieved. \x0d\　3. Honorary rewards: Backbone employees with outstanding work should be given certain honors and set an example.

\x0d\ 8. Establish a food hygiene management system \x0d\ 1. Divide hygiene responsibility areas according to positions, assign responsibilities to each person, and assume responsibility for hygiene. \x0d\　2. Hygiene status shall be included in the daily assessment and evaluation of employees, and a point deduction system shall be implemented. \x0d\　9. Attendance and labor discipline management Attendance and labor discipline management must be institutionalized to each employee's attitude towards work, as well as the self-image of the company and employees, and must be implemented through reward and punishment regulations. \x0d\　10. Kitchen Safety Management\x0d\　1. New employees must be trained before taking up their posts. \x0d\　2. Kitchen equipment should be operated in a standardized manner to prevent various work-related injuries and accidents. \x0d\　3. Strictly guard against fire.