Generally speaking, kitchen management includes dining quality, safety and hygiene, food quality, food collocation, service attitude and so on. It requires kitchen management to be scientific according to process and institutionalization, strict hygiene management, strict cost management, strict link refinement management and people-oriented diversified services, so as to improve the variety and taste of food supply and the satisfaction of kitchen management services.
Measures for the administration of enterprise kitchens (canteens)
First, the kitchen management organization and staffing
1, Kitchen (canteen) Management Committee
According to the principles of justice, openness and transparency, the kitchen management Committee was established. Committee members are composed of department heads, heads of comprehensive departments, chief financial officers and employee representatives. The person in charge of the unit is the person in charge of the kitchen management committee, mainly responsible for the kitchen management.
The Committee shall meet at least once a month, and its duties are:
(1) The committee is responsible for collecting and discussing employees' requirements and opinions on kitchen management, and formulating rectification measures.
(2) Review the annual and monthly kitchen income and expenditure.
(3) Review the purchase list.
(4) Review the monthly menu.
(5) Check the food in stock.
(6) Make decisions on saving food expenses and dining on major festivals.
2. Kitchen manager
The kitchen administrator is appointed by the General Department (part-time). The kitchen administrator is responsible for the daily management of the kitchen, making the kitchen procurement plan, and its specific responsibilities are:
(1) Responsible for the catering committee of the unit, reporting the kitchen work to the kitchen management committee meeting every month, and managing the daily affairs of the kitchen.
(2) Conduct on-site management, and put forward rectification opinions for the operation that does not conform to the specifications.
(3) Make a purchasing plan.
(4) Organize and supervise the acceptance of food procurement. Keep necessary stored food for cigarettes, alcohol, beverages and entertainment, and register relevant accounts.
(5) Arrange meals for foreigners.
3. Chef? Chef's duties:
(1) Procurement, storage and processing of grain to ensure the supply of grain.
(2) Hygiene and cleaning of kitchen operation room and use, cleaning and maintenance of cookware.
(3) Make recipes in advance or fill in recipes after meals.
(4) Count the number of diners.
(5) Continuously improve the cooking technology and service level.
4. waiter? The duties of the waiter:
(1) Help the chef manage the dishes.
(2) Prepare toothpicks, napkins and detergent on the sink before meals.
(3) Put ordinary spoons or chopsticks into the self-service food container.
(4) Do a good job of feeding.
(5) Wash the tableware and put it in order.
(6) Put the washed tableware into a disinfection cabinet for disinfection.
(7) Do a good job in cleaning the restaurant.
(8) Clean up leftovers and garbage in time.
5. Responsibilities of the chef on duty
(1) Make the weekly menu, fill in the food purchase list as needed and submit it to the administrator for approval.
(2) Processing meals and ensuring that the meals are served on time (assisted by another chef, who is responsible for cooking and counting the number of people eating).
(3) Clean the stove and cooker, and put the cooker back in place.
(4) Responsible for keeping the remaining meals after meals.
(5) fill in the recipe.
(6) Turn off unused electrical switches, such as incubators, blowers and electric lights.
(7) Close the windows of the warehouse and kitchen, and lock the warehouse door, back door and front door.
Second, the management of food funds
1, sources and scope of use of food funds
(1) The staff's kitchen expenses shall be subsidized according to the standard of 5 yuan/day for regular staff, and shall be paid monthly.
(2) Upon the decision of the kitchen management committee, part of the food expenses can be appropriately charged to employees as supplementary funds for the kitchen.
(3) With the consent of the relevant departments of this department, the reception of foreign personnel for dining shall be reimbursed according to the facts after being signed and approved by the notifying department and department leaders.
(4) Meals are used exclusively for employees' meals. It is strictly forbidden to use kitchen funds to eat out without authorization, and the expenses are not kitchen expenses and will not be used for other purposes.
2, the financial treatment of food funds
(1) Funds for employees' kitchens and meals are included in financial transactions accounting. At the beginning of the month, when you receive the reimbursed kitchen food, you will transfer the money to the kitchen at one time, and at the same time reduce and deal with the current subjects.
(2) The kitchen administrator borrows money on a weekly basis according to the purchasing plan, and the finance department increases personal contacts under other receivables.
(3) At the beginning of next month, according to the Table of Kitchen Expenses and the Table of Persons Paying Food Expenses, which were reviewed and approved by the Grain Committee and signed by the members of the Grain Committee collectively, personal exchanges and kitchen exchanges will be reduced.
3. Kitchen document management
(1) Use the daily report of purchasing, the receipt of corporate kitchen, the detailed list of corporate employees' kitchen food expenses, and the usage table of corporate employees' kitchen food expenses.
(2) The "Receipt Form" is made in duplicate, the first copy shall be kept by the buyer, and the second copy shall be kept by the administrator after financial audit.
(3) Fill in the "receipt" timely and carefully, and do not make up or omit it.
(4) The "receipt" shall be filled in by the buyer.
(5) The "Detailed List" shall be carefully filled in by the administrator according to the "Receiving List". At the end of the month, a "situation table" is generated according to the "plan table".
(6) In the receipt, the manager is the kitchen purchasing chef, the inspector is another chef, and the auditor is the kitchen administrator.
Third, the internal management of the kitchen? Different people are responsible for food procurement, acceptance and storage, and supervise each other to prevent fraud. Two chefs take turns to be responsible for purchasing, another chef is responsible for acceptance, and the administrator is responsible for supervising and keeping the stored food.
1, procurement management
(1) The purchaser purchases goods according to the purchase plan, and ensures that the purchased food is of high quality, low price and accurate quantity.
(2) When purchasing food, it is necessary to check the relevant food inspection certificate or laboratory list in accordance with the relevant national food standards, finalize the product identification of packaged food, and ensure the freshness and hygiene of the purchased food. When purchasing, the purchaser shall keep the relevant quality certification documents issued by the other party.
(3) Must buy fresh poultry, meat, aquatic products, vegetables and fruits.
2. Acceptance management
(1) Pay attention to the hygiene and freshness of the purchased food, and check whether the variety, quantity and weight meet the requirements of the purchase order and whether there is any error in the amount.
(two) unqualified or insufficient quantity of food and raw materials shall not be put into storage, and the buyer shall be responsible for the return or compensation.
(3) When the price is found to be obviously high during acceptance, it should be clarified in time. In case of fraud, it should be dealt with seriously.
(4) After passing the inspection and being audited by the auditor on the spot, the purchaser shall fill in the receipt form according to the name, quantity, unit price and amount of the purchased food, and the acceptance chef and the administrator shall sign it for storage.
(5) The buyer shall hand over the receipt form and the completed expenditure schedule to the manager on the same day.
(6) Receipt voucher shall be made in duplicate, one of which shall be kept by the buyer, and the other shall be submitted by the administrator to the Finance Department for review and preservation.
3. Trusteeship management.
(1) Food shall be handled in time when put into storage. The food to be used and the food that has not been used up at one time should be properly kept and recorded in the kitchen ledger. Foods that can be eaten without processing (noodles, bread, etc. ) I should remember it every time. Make the account books clear and consistent. ?
(2) The storekeeper shall not keep the deteriorated raw materials or food. Check whether the preserved food exceeds the shelf life or shows signs of deterioration every day, and resolutely deal with the expired and deteriorated food, and shall not be used for food processing. Records shall be kept during handling.
(3) Regularly clean the warehouse, ensure the hygiene of the warehouse, regularly check the doors and windows of the warehouse, and do a good job in anti-theft and anti-theft safety.
4. Processing management
(1) Processed food must be processed according to the menu of the day, which is made by the chef on duty and decided by the administrator.
(2) kitchen processing adhere to the fine style of thrift, put an end to waste.
(3) When determining the total amount of processed food, it should be reasonably determined according to the number of people dining in the kitchen and previous statistical data, and on the basis of ensuring the full supply of employees' dining needs, try to save and avoid waste.
Four, all aspects of the kitchen hygiene management
1, purchase? Kitchen purchasing personnel should have good professional quality, and food and raw materials that do not meet the quality standards are strictly prohibited from being put into storage.
2. Guardianship
(1) Keep the warehouse and freezer clean and sanitary, and strengthen the sanitary management during storage. The food storage process implements the "four isolation" system: raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries and medicines; Food is separated from natural ice.
(2) Chefs should pay attention to personal hygiene, do not smoke or spit in the warehouse, and it is forbidden for idle people to enter and leave the warehouse.
(3) The warehouse should be ventilated, the articles should be placed neatly, and at the same time, it should be rat-proof, moisture-proof and waterproof.
3. Processing and storage
(1) Wash vegetables and food with gauze to prevent foreign objects from falling in.
(2) The dishes and utensils are cooked and isolated; Food storage is separated from cooking; The finished product is isolated from the semi-finished product; Food is isolated from sundries and drugs. Put an end to food poisoning accidents.
(3) The chopping block should be cleaned at any time, often aired and kept clean. Tools should be polished frequently to avoid rusting. There are no sundries on the chopping board. Tableware and kitchen utensils are free of foreign objects, dust and oil stains. There is no garbage on the ground, and there is no accumulation in the gutter.
(4) Ensure the temperature of tableware disinfection, the concentration of disinfectant and the disinfection time. Disinfected tableware should be cleaned in a clean cupboard in time to prevent re-pollution. After disinfection, clean the disinfection equipment.
4. Operating room management
(1) Take measures to prevent dust, flies and rats.
(2) Check and clean ditches frequently to ensure smooth drainage.
(3) Food utensils and tools should be disinfected before use and washed after use.
(4) Before each raw material processing, sensory inspection should be carried out, and unqualified raw materials should never be processed to ensure the hygienic quality of food.
(5) Maintain personal hygiene and wash your hands and disinfect when entering the operating room.
(6) Wear work clothes when processing food (work clothes are put in the warehouse and are not allowed to go out).
(7) Smoking and spitting are not allowed in the operation room, and non-working personnel are strictly prohibited from entering the operation room.
(8) Do not wash and place personal belongings in the operation room.
(9) Do not place sundries in the operating room, and pour the remaining food into the outdoor bucket in time.
(9) Clean before coming off work every day and at least once a month to keep the environment clean and tidy.
5. Personal hygiene of food practitioners
(1) Food practitioners should have regular physical examinations and receive health knowledge training and legal and professional ethics education. Food business operators should hold relevant certificates and accept supervision by the masses.
(2) Insist on washing hands frequently, cutting nails frequently, taking a bath frequently, leaving no long hair, washing work clothes and bedding frequently, and changing work clothes and towels frequently.
(3) Keep your hands clean and wash your hands with soap before and after work. People who come into direct contact with food should insist on hand disinfection. It is forbidden to grasp food directly with your hands.
(4) During operation, it is forbidden to pick your nose and ears, sneeze at food, smoke during operation, and taste food directly without using operating tools.
6. Dining place
(1) The dining place in the kitchen includes a big restaurant and a small restaurant.
(2) In accordance with the Hygienic Standard for Restaurants (see the annex for the Hygienic Standard for Restaurants), do a good job in the sanitation of floors, dining tables, ceilings, walls, windows and electrical appliances.
Verb (abbreviation of verb) asks for opinions from the masses.
1, the kitchen should establish a register of employees' opinions, and employees' opinions should be summarized regularly and solved in time. If employees have major questions about the cost of kitchen meals, the kitchen management department should provide necessary documents to answer them.
2, the income and expenditure of funds, savings and overruns, the Committee should regularly analyze. Members of the Food Committee should solicit opinions from the masses extensively, study countermeasures in time, and ensure the food quality of employees.
3. The monthly "employee kitchen funds list" and "employee kitchen food funds use table" should be posted, accept the supervision of the masses, and be open and transparent. The monthly report shall be published before 10 of the following month.
Sixth, rewards and punishments
1. Procurement personnel shall not conduct unfair transactions in procurement activities. If they are found to take kickbacks or manpower procurement, they will be dealt with seriously and the employment relationship will be terminated if necessary.
2, food practitioners do not pay attention to personal hygiene or not strictly in accordance with the operating rules, without causing serious consequences, give criticism and education; Causing serious consequences, depending on the seriousness of the case, wages will be withheld until the employment relationship is terminated.
3. The kitchen related management personnel shall be jointly and severally liable for the problems in the kitchen management process, and shall be included in the monthly and annual assessment.
4, illegal use of funds to eat out, pay other expenses that should not be spent in the kitchen or used for other purposes, will be severely dealt with according to the violation of financial management regulations.
Hygienic standard for restaurants
Doors and Windows: The glass on the doors and windows is clear and transparent without stains and fingerprints. Wall surface: baseboard, partition and power switch are free from stains and cobwebs. Ceiling: no stains, no cobwebs. There is no dust collection in the ventilation trough. These lamps are in good condition. Floor: Clean the floor in time after meals, without garbage, stains and dead corners. Flowers and trees: water every day and prune the branches and leaves frequently.
Service Desk: Clean up the items on the table in time after meals and wipe them clean. Tables and chairs: no dust, no oil, no cobwebs.
Tableware: glass tableware has no traces of water, no fingerprints, and is bright and transparent.
Porcelain tableware is clean and undamaged.
Stainless steel tableware is clean and not deformed.
Bamboo and wood tableware is clean, not greasy and not wet.