First, the kitchen production process management
Kitchen production control is to inspect and guide the production quality, product cost and production specifications of the three processes, and eliminate all productive errors at any time. Ensure that the expected cost standard is reached, eliminate all productive waste, ensure that employees operate according to production specifications, and form the best production orders and processes.
1. Standardized recipes and menus.
2. Standardize the product production standards of three processes, including processing specifications, distribution specifications and cooking specifications.
Processing specifications mainly stipulate the dosage requirements, molding specifications and quality standards of raw materials processing; Rationing specifications refer to the variety and quantity of specific dishes; Cooking norms are the proportion of sauces, the size of containers, and the form of plates for heating dishes. Each of the above specifications will be made in written form and posted in the workplace at any time, so that every employee involved in production can understand his own work standards.
3. Control the production process according to procedures.
The producer of each process should strictly check and control the food quality of the previous process, and put forward those that do not meet the standards in time to help the previous process correct. So as to monitor the whole product in every process of production.
4, kitchen production division of labor, responsibility control method.
Each post is responsible for one aspect of the work, and the post responsibility should reflect the production responsibility. First of all, every employee must be responsible for the quality of his own production. Secondly, the heads of all departments must check and control the production quality of their own departments, be responsible for the production problems of their own departments, ensure the quality of dishes, and be responsible for the quality of dishes and the stability of the whole kitchen.
5, for those links or departments that are often prone to production problems, as the focus of control.
These key points are not fixed. In which period and which link have quality problems, which link should be taken as the focus for inspection and control. With the shift of emphasis, we will gradually eliminate production quality problems and continuously improve production level.
Second, the central kitchen production quality management
1. Arrange departmental production tasks according to product types. All departments will work under the leadership of the head chef and the executive chef, and be responsible for their own cooking varieties, process in strict accordance with product specifications, unify product standards and ensure quality.
2, all departments must obey the leadership, according to the menu, menu, special dishes and reservation dishes cut with cooking. After work, process all kinds of condiments, semi-finished products and finished products needed for meals, and check whether the quality is qualified.
3, processing raw materials adhere to the principle of first in first out, raw materials recipients, stocking, inflation must be meticulous, step by step, make the best use of it. 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 or executive chef for treatment.
4. Adhere to the principle that the quality of food is not up to standard, the quantity is not up to standard, the container is not clean, and religious beliefs are not respected. 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.
5, strict control of food hygiene, from the purchase, purchase, cooking and 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.
6, in order to put an end to the problem of unqualified food quality, the implementation of the chef number, signature system, tracking service, prompting chefs to make every effort to ensure product quality in cooking.
7. At any time, according to the changes of market demand and customers' requirements for dishes, the dishes are partially trimmed and improved to improve the quality of dishes and make the color, fragrance, taste and shape of dishes more suitable for the changes of customers.
Third, the central kitchen product development planning
Catering enterprises should be good at analyzing the needs and desires of different levels of guests in time, so as to develop a variety of new products to meet the needs of different levels of guests. Only products that meet customer needs can be accepted by customers.
1, kitchen and other departments (marketing department, purchasing department, advertising department), timely understand the market information demand, improve and develop products.
A. Understand the nutrition, quality, raw materials and requirements of dishes.
B. understand the price, promotion means, sales volume and advertising of dishes.
C, market capacity, customer demand, consumer psychology trends, to understand product quality.
2. The kitchen will communicate with all employees, let all employees make suggestions for product development, and establish a rationalization proposal handling system accordingly, effectively reward rationalization suggestions, institutionalize them, and advocate and encourage innovation consciousness.
3, set up a product development team, led by the kitchen, procurement and marketing departments to participate. According to market information, constantly develop new products.
4, regularly collect new product development suggestions, through the evaluation and appraisal. Formulate new product plans and task books, and then study product sales and service methods through trial production and appraisal.
5. Conduct regular post and technical training for employees, evaluate the chefs of each team, and reward and punish them according to their work performance.
Four, the central kitchen hygiene management plan
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.
(1) This is a matter of personal quality, mainly depending on the work background. Therefore, our old employees should set an example and new employees should learn with an open mind.
(2) Take health work as your own dignity.
(three) the principle of "regional division of labor and responsibility to people" is implemented in environmental sanitation.
1, the floor and countertops are clean without water stains, garbage and dirt.
2. The walls should be cleaned regularly and kept clean. It is forbidden to paste or carve without permission.
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 smooth sewer, the garbage that fell to the ground should be swept into the trash can.
7, each department hand cloth should be disinfected, bleached and dried every day.
(four) in strict accordance with the "Food Hygiene Law" and the "May 4th" system requirements for food hygiene, put an end to poisoning accidents, responsible for people's health.
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.
(5) Strengthen personal hygiene management and urge employees to improve their own hygiene level.
1. Front-line employees and waiters in kitchen production and operation must hold certificates, 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.