Model essay on kitchen work plan 1
In order to provide all kinds of high-quality products to guests in time and ensure that all the needs of guests are met, the kitchen has an unshirkable responsibility for product quality management. In this regard, this plan is specially formulated:
1. Arrange the chef team according to the dishes and products. Each team will work under the leadership of the chef and the chef, and be responsible for their own cooking varieties, process in strict accordance with product specifications, unify product standards and ensure quality.
Second, each team must obey the leadership and cook according to recipes, menus, special dishes and reserved dishes. After going to work, first of all, do a good job in cleaning the chopping board and stove, prepare all kinds of condiments, check and filter them to prevent impurities from mixing and affecting the quality of dishes.
Third, the principle of advanced and first-in-first-out is adhered to in processing raw materials. Raw materials must be carefully collected, stored and expanded, and materials should be taken in stages to make the best use of them. Refrigerator appliances should be placed neatly, raw and cooked separately, and classified every day to prevent food from going bad. If it is found that spoiled food is not allowed to be processed and sold, it should be reported to the chef for treatment.
Fourth, adhere to the principles of substandard food quality, substandard quantity, unclean containers and disrespect for religious beliefs. In particular, color dishes and pyrotechnic dishes should be taken seriously, and the flavor characteristics should not be changed at will, and the serving time should be mastered in strict accordance with the order and customer requirements.
Fifth, strictly control the food.
Health clearance, from purchase, acquisition, cooking to production are strictly controlled to prevent food pollution. Work in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required.
Six, in order to put an end to the problem of unqualified food quality, the chef number signature, and follow-up service, urge the chef to make every effort to ensure product quality in cooking.
Seven, at any time according to the changes in market demand and customer requirements for dishes, local finishing and improvement of dishes, improve the quality of dishes, so that the color, fragrance, taste and shape of dishes are more suitable for the changes in people's tastes.
Model essay on kitchen work plan II
Catering enterprises should be good at analyzing the needs and desires of different levels in time, so as to develop a variety of new products to meet the needs of different levels. Products that meet people's needs can be accepted by customers. Therefore, make a product development plan:
A, the kitchen should keep close contact with other departments (front office, purchasing department and marketing department) to keep abreast of the market information demand, so as to improve and develop products.
1. Understand the requirements of nutrition, quality, raw materials and utensils of dishes.
2. Understand the price of dishes, promotion methods, sales volume and advertisements.
3, market capacity, customer demand, consumer psychology trend, understand the product quality.
Second, the kitchen will communicate with all staff, so that all staff can make suggestions for product development, and accordingly establish a rationalization proposal handling system, effectively reward rationalization suggestions, institutionalize, advocate and encourage innovation awareness.
Third, set up a product development team, led by the kitchen, with the participation of purchasing and marketing departments. According to market information, constantly develop new products.
Four, regularly collect new product development suggestions, through evaluation and appraisal. Formulate new product plans and task books, and then study product sales and service methods through trial production and appraisal.
Five, regular job and technical training for employees, assessment and evaluation of each team chef, chef, rewards and punishments according to work performance.
Model essay on kitchen work plan 3
People take food as the sky, and food is based on cleanliness. Hygiene management is a regular and indispensable work in the management of catering enterprises, which plays an important role in promoting the economic benefits of enterprises and improving their reputation and popularity. Therefore, this scheme is specially formulated.
First, establish a healthy organization. The company sends an important person in charge to preside over and take charge of the health work (set up the health and cleaning department) and set up a special (part-time) health post to manage the health work in an all-round way. Each department elects several part-time health supervisors. Have regular health check-ups. (In the production workshop, the supervisor will arrange cleaning and sanitation work every day, and set up full-time (part-time) sanitation personnel to be responsible for cleaning the floor sanitation of the production workshop at any time. Part-time health supervisors are responsible for the inspection and supervision of daily health work).
Two, layers of health work responsibility system. Health work is managed by objectives. At the end of each year, the competent leader, the heads of all departments of the company and the competent leader sign the responsibility book for the second year of health work, and carry out acceptance according to the provisions of the responsibility book, and cash rewards and punishments. During the surprise inspection and routine inspection, if any link or team is found to have problems, the party concerned shall be directly investigated for responsibility, and the competent leader shall put forward suggestions for handling and rectification, which shall be implemented by the team leader.
Three, environmental sanitation to implement the principle of "regional division of labor, responsibility to people".
1, the floor and ceiling are clean and tidy, free of garbage and dirt.
2, the wall clean, adhere to the "five noes" no dirt, no cobwebs, no dust, no disorderly posting, no graffiti.
3. The main ingredients and ingredients in the workshop are displayed in an orderly manner, and different tableware has a fixed placement position. Producers don't mix seasonings with utensils, which affects hygiene.
4, keep the corner clean and tidy, no sundry, no stacking, for temporary stacking should be cleaned up in time.
5. Garbage should be dumped in a special dustbin (bucket).
6, in order to ensure the sewer unblocked, in case of congestion should be immediately handled by the competent department and leadership.
Four, food hygiene in strict accordance with the "Food Hygiene Law" and the "May 4th" system requirements, put an end to poisoning accidents, responsible for people's health.
1. Strictly adhere to the "four isolation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines and retail foods should use food clips to prevent poisoning incidents.
Five, strengthen personal hygiene management, and urge employees to do a good job in their own hygiene.
1. The front-line production personnel and waiters in the hotel production and operation must hold relevant certificates, with Health Certificate and Hygiene Training Certificate, and conduct annual inspection.
2. People suffering from infectious diseases can only report to work again with the health certificates of hospitals and health departments after treatment.
Producers must wear work clothes (hats) to work. No slippers, high heels, shorts or miniskirts, vests or topless clothes, no smoking, chewing betel nuts, eating melon seeds and other foods, no long hair or beard, no ring or nail polish during the operation.
6. Anyone who violates the above terms will be severely punished in strict accordance with the relevant provisions of the Employee Rewards Ordinance.
Model essay on kitchen work plan 4
For the marketing operation of the company, we should control the waste in the production process according to the production target, formulate a practical and useful organizational structure, establish a clear division of posts, and scientifically combine personnel, so that each production is directly responsible by specific people.
Second, the kitchen job responsibilities
The ultimate goal of kitchen organization design is to organize production effectively, so that all departments in the kitchen can operate normally and everyone is responsible for all the work. Clear job responsibilities, organizational relations, skills requirements, working procedures and standards. Let every employee in the post know his position, scope of work, responsibilities and authority in the organization, know who he is responsible for, who he is supervised by, who he has inevitable contact with at work, and know that he is responsible for his own work.
1. Responsibilities of the Executive Chef
Work plan:
(1), responsible for the planning and replacement of restaurant menus and the formulation of product specifications according to the business objectives, policies and tax indicators issued by the Food and Beverage Department.
(2) For large and important banquets, cocktail parties and buffet dinners, make menus, make purchasing plans and production arrangements in person, and conduct inspection and supervision to ensure credibility and profits.
(3), according to the market situation, make food festival and food week plan. At the same time, according to the technical situation, market supply and inventory situation of the kitchen, make plans for special dishes and promotional dishes.
(4), according to the sales and forecast, make daily production plan, strictly control the inventory and surplus grain. (5), make the kitchen production operation procedures and work specifications.
⑥ According to product requirements, organize the formulation of raw material quality specifications, and put forward the above requirements to the purchasing department. ⑦ Make plans for new product development, testing and application, and establish the catering style of our store.
According to the production demand, make the replacement and purchase plan of kitchen equipment, tools and appliances.
Pet-name ruby is responsible for the food specification system, respectively, organize the formulation of standard recipes or production specifications of each process, and check the production specifications accordingly.
Attending to develop the chef's business training plan.
Organization and management:
(1), organize and guide the kitchen work, supervise food preparation, and produce high-quality products at the specified cost to meet customer needs.
(2) Plan meals, supervise, inspect and coordinate the work of chefs, and be responsible for their assessment and evaluation. (3) Check the attendance of subordinates according to the production characteristics and work arrangement of each kitchen.
(4), according to the chef's business ability and technical expertise, decide the arrangement and scheduling of personnel in each position.
(5) According to the requirements of the hotel, formulate the rules and regulations of kitchen work and the responsibilities of direct subordinates. Make control and checklist for each job.
Food production:
(1) Check the preparations before dinner.
② Check the food preparation methods and operation specifications.
③ Check the quantity and specifications of each dish.
4 taste the cooked dishes.
⑤ Check the pallet loading specifications and pallet decoration requirements.
⑥ Check the hygiene situation in the production process.
⑦ Check the speed and temperature of dishes.
⑧ Instruct chefs and chefs to do fine cooking.
Pet-name ruby check and control the use and storage of food raw materials, to ensure that the dishes meet the cost accounting.
Food sales:
(1), regularly solicit the opinions of restaurants on product quality and production supply, and implement the opinions to solve them. (2) Principles and requirements of cooperation between direct subordinates and restaurants, as well as cooperation guidance.
(3) Pay attention to the guest's opinions and handle the guest's complaints about kitchen production.
Other aspects:
(1), responsible for the arrangement and coordination of kitchen production tasks.
(2), responsible for the kitchen environment and safety inspection in the production process.
(3) Check the staff's gfd and personal hygiene to make it meet the requirements of the hotel, and remind the staff to abide by the staff code and be responsible for their own actions.
(4), completes the chef's technical files.
⑤ Work report and application form of regulatory authorities.
2. Chef's responsibilities:
(1), accept the instructions of the executive chef and report the work.
(2) Formulate the job responsibilities of the supervisor, be responsible for the assessment of the supervisor, put forward rewards and punishments according to his work performance, and report to the executive chef for approval. Supervise and coordinate team work.
(3) According to the chef's professional level, put forward suggestions on the arrangement and transfer of post personnel, and arrange work shifts according to production requirements.
④ Participate in the formulation of menus, product specifications and food procurement specifications, and participate in the research and development of new products.
⑤ Plan the production of this kitchen, and put forward the ordering demand of required raw materials every day according to the menu and sales situation. 6, according to the daily menu and production tasks, command each group to do a good job.
⑦ Conduct on-site command, supervision and inspection when serving to ensure that the quality, specifications and speed of the dishes meet the requirements of the restaurant.
Be personally responsible for and participate in the cooking of large banquets and important guests.
Pet-name ruby, preparation and supply work is over, supervise each team to do a good job of cleaning, collection and safety.
Attending, supervise the personal appearance and hygiene of kitchen staff, and remind subordinates to implement employee rules and be responsible for their actions. Leave application and other relevant materials.
3. Responsibilities of the supervisor:
(1), shift arrangement, and reasonable rest arrangement.
(2) Formulate the job responsibilities of each post, assess the work of the chefs in this class, and put forward suggestions on rewards and punishments according to their work performance. (3) Take part in post work and take responsibility.
(4), master the menu and tasks of the day, clear tasks assigned to each position.
⑤ Check and implement the preparation of meals to ensure product quality and working standards.
6, command team health work and energy switch safety, responsible for the storage of equipment and food.
⑦ Put forward the ordering demand of the department every day, report the work to the chef regularly, and let the superiors know about the work and production of the team.
⑧ Arrange work shifts every week and arrange rest reasonably.
4. Chef's responsibilities:
(1), accept the supervisor's work instructions, master the menu of the day, understand the work tasks, and receive raw materials according to the procedures. Do a good job in preparing for every meal.
(2) check the work once before meals, and take responsibility, and report the problems that cannot be solved in time.
(3) Operate in strict accordance with operating procedures, product specifications and standards, and pay attention to hygiene, safety inspection and economy. (4) Problems found in operation shall be reported in time:
Food quality does not meet the requirements;
The operation of the previous procedure does not meet the requirements;
The operating equipment is not normal;
Insufficient tools or appliances;
⑤ Responsible for equipment maintenance and tool cleaning and collection in the operation area.
⑥ Responsible for the collection of raw materials, cleaning of tools, cleaning of environmental sanitation and closing of energy after work. ⑦ Accept other tasks assigned by superiors.
5, health, equipment supervisor responsibilities:
(1), this post is held by each shift supervisor or team member to make all kitchen staff pay attention to the work of sanitary equipment.
(2), every day at work to urge health professionals to strengthen kitchen hygiene.
(3) Equipment and kitchen utensils used for processing food raw materials (such as kitchen knives, mincers and Bazin frying equipment, etc.). ) should be kept clean and hygienic. ④ Control the generation of bad smell of cooking equipment and tools, and improve equipment efficiency.
⑤ Maintain the refrigerated cleaning and disinfection equipment, and supervise the cleaning and sanitation work according to the operating procedures.
A. type of equipment;
B, cleaning time;
C, disassembly, cleaning and installation steps;
D, safety precautions.
E the nature, quantity and water temperature of detergents and disinfectants used for washing, washing and disinfection. The sanitary degree of equipment, tableware and environment depends on the managers and all employees' understanding of the importance of cleanliness, their own requirements and their own specific work. Therefore, it is an important position to set up supervisors in rotation and educate and train employees.
Model essay on kitchen work plan 5
According to the current store and business situation, the problems of kitchen dishes are mainly reflected in: single dishes, no real signature dishes (strengthening taste control), food control, kitchen process. These aspects will be improved immediately in the next 45 days.
First, the dishes are single.
At present, all dishes are completely copied from the training process of German chefs and the recipes of original German shops. There are enough dishes in the west, but in China, especially the picky Shanghainese, there is an urgent need to increase them. In order to increase the choice of guests and enrich the menu content, don't blindly push new dishes. Specially put forward the following plans: first, according to the cultural color of German food, grasp the German taste and run in to try the food.
A will launch fish steak (cod) in the next two weeks. At present, there are two kinds and four grades of cod, which taste sweet and sour.
The launch date is September 26th.
B wurst, a German local feature, is recognized by many Shanghainese as a German feature, and strives to introduce sour = sweet, salty and spicy on National Day, and the production method is barbecue and baking. It's best with German beer. ! Delivery time: 3-5 days after the next delivery.
C Although many Shanghainese say German salty pig hands, personally, it is not suitable for the present situation! Autumn is coming, we should adapt to the increase of seasons and enrich the choice of meat-distinguish it from the grade of meat. The batching plan will reflect. Launch time: starting during the National Day.
D drinks should be more suitable for southerners, such as concentrated kumquat sauce, lemon sauce and slimming aloe. And such drinks can be sold by name.
Time to market: before National Day
The delivery time depends on the procurement time and funds.
Second major
Signature dishes are the lifeline of every hotel-there are two kinds of signature dishes. One is a specialty of Germany, and the other is a specialty of Magli. According to the current customer feedback and the maturity of the dishes, the target is generally potato dishes, pizza, hamburgers, pasta, roasted ribs, roasted beef bones, chicken wings and the corresponding barbecue (including ribs and beef bones).
Personal opinion,
Maguire's signature dishes are pizza, spaghetti with meat sauce/fresh shrimp and hamburger (this is Maguire's special taste). The above satisfaction is recognized.
German signature dishes-potato dishes, ribs. After the launch of the new product, sausages and fish steaks were added.
Main course-choose the most stable and good quality meat through the grade of steak-the main push!
Attachment: the purpose of signature dishes is to attract people and increase guests' intuitive understanding of the store. And is convenient to move. The essence of signature dishes is to increase the turnover and profit space of larger dishes. Except potatoes and vegetables, other profits can be controlled and reduced.
The launch time is before September 26th.
To strengthen and maintain the flavor left by German chef training, the main flavor lies in the sauce, but the difference in the early stage is the preservation time and the amount of materials (mainly salads) for the sauce made completely according to the German formula.
All spices are put at the end, heated and sealed.
The control of the third factor
Under the condition of ensuring the quality and matching the popularity of group buying, the selection of materials will be gradually adjusted and increased. The process is as follows: make a plan-choose ingredients-feed-try vegetables-improve or not-order vegetables. The starting point will be meat.
1. Selection scheme of steak meat:
A. 17.5 yuan Angus meat can be made into a single steak or a new product-it can also be used as a word of mouth for group buying. If the meat quality and taste are good, it can be used as Maguire's signature dish.
B. 12 yuan domestic first-class meat will be sold as a single product or replace future group purchases and activities.
C. 10 yuan's meat is a barbecue item.
2 seafood:
At present, there are two kinds of dishes involving shrimp. One is peeled and decapitated shrimp (the quality provided by the manufacturer is very good, slightly expensive), about 40 heads per catty. One is a string of seafood (bought in the seafood market), about 36 heads a catty, and the seafood category is somewhat single.
Option A. Add clams and mussels (sea rainbow). Become a new product
B. Size (number of shrimps): 40-46 shrimps for side dishes, 33-37 shrimps for skewering and new shrimps.
Choose shrimps with less than 25 heads.
C. As a single product, crab legs can be steamed bread crab legs close to the king crab legs or local fresh water crab legs.
3 Add snacks when adding meals
In order to enrich snacks and afternoon tea in the future, the design is supplemented as follows.
A. Popcorn B. Cake C. New beverage (concentrated)
You should choose instant popcorn, semi-finished products or homemade cakes (cheesecake, chocolate cake, egg tart, biscuits, etc. ) choose concentrated kumquat, aloe, orange and lime for beverage innovation.
4 Hamburg has increased 1-2 kinds.
Learn J & ampb's hamburger, add mushroom burger and fish burger.
Drinks: It is recommended to use popular beer such as bottled beer and bulk beer before considering. In the future, all drinks will use Qingdao and German beer.
6 Control of ingredients: Starting from the preservation of ingredients, reasonably calculate the daily consumption and estimate the quantity and time of the next purchase. Standardize and control the amount of ingredients through one dish and one table. Let every chef develop a sense of cost, and not wasting is the greatest control and cost saving.
In addition, when new products are launched, it is necessary to grasp them casually, and then push them on the premise that the composition has declined.
The fourth kitchen process is perfect.
Establish a perfect kitchen process before the National Day to form the company's kitchen information system (at present, the dishes are single and the system is relatively simple). In strict accordance with this process, new products and specialty dishes will be included in this system. In this system, it mainly embodies the standardized process of production, including the materials, plate loading, production time and hygiene of each dish. (Currently only cost and bill of materials are available)
The process also includes the meal delivery process, and the meal delivery time should be reasonably controlled according to the orders placed by the guests. At present, the same dish in the rush hour is easy to be mechanically operated in the kitchen, and other single orders of individual customers (such as non-active single-order pizza or other single orders) are often ignored, so try not to ignore individuals and do it at the same time.
To deal with such problems, it is necessary to cooperate with the front and back fields, and the front field should leave enough operating space for the kitchen in the process of service. At the same time, the cashier accurately orders food, arranges orders and makes meals that take a little longer. They should be ready and served immediately after ordering. Do both within your ability. This really takes time to run in.
In the case of more guests in the future, it is necessary to increase the number of chefs.
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