Kitchen is the production department of catering enterprises, and its operation is directly related to the quality of dishes and catering costs. Therefore, we must master the skills in kitchen management in the future. Below, I will provide you with 10 tips to solve the problem of kitchen management after catering, hoping to help you!
Standard formula based on photos ensures product stability.
The stability of the product is inseparable from the standard formula. Our standard recipe is not a table, but a photo, which speaks for itself. Photos are used to launch new dishes and train new employees. For example, the kitchen is about to launch a new dish, and the food research and development team will first take a clear picture of this new dish: two dishes, one ingredient and one main raw material. After the photos are developed, the photos of the finished dishes are distributed to the wok master and Dutch workers respectively, and the photos of the ingredients and knives are given to the chopping block master. Then the chef will demonstrate the dish in front of three people, and then the three people will practice it three times under the guidance of the chef until the taste, shape and color are consistent with the photos. After passing the test, this dish will be used forever? Face? Show it to the guests.
The standard formula is not a once-and-for-all process. It should be constantly improved and perfected in practice to make it more and more perfect and practical. My feeling is that, as the main tool of kitchen unified production, the standard menu should be detailed to how many copies should be prefabricated in the initial processing, what to do if it is not used up that day, and how to reuse the leftovers.
For example, after the dish "Nostalgia Potato Pills" was just made, I completely mastered it from the selection of ingredients to the completion of this dish until the wok was fully mastered. But once I found that potato balls look very textured, but they taste terrible in my mouth. I asked what was going on. It turned out that it was not done on the first day, and I was afraid of wasting it and being frozen in the refrigerator. Today, it was processed and sold, and the potato balls were unpalatable after being frozen all night. I found that the main problem was that the chef was not sure how many potato balls were needed every day, which led to the loss of the guests, so I asked someone to count the sales of potato balls every day for two weeks, and finally worked out the average daily sales. According to the above lessons, the standard formula was revised, and how many potato balls should be produced every day was specially marked on it. Because the sales volume of this dish is relatively stable, it is generally not left, and it is occasionally used as a working meal.
Establish an employee foundation to give employees a stable rear.
Our store has just opened and set up an employee foundation to provide protection for employees in difficulty. At that time, shareholders took out some funds as start-up funds, and the usual fines were also included in the foundation. Restaurant rule 2? All the profits are allocated to the workers' foundation to ensure that the foundation has enough funds to help the workers in difficulty.
For example, recently, an employee of Wang Xing was found unemployed and absent-minded. After asking, I learned that the child was ill and needed surgery, which was expensive. He is worried that he can't raise money. After knowing the situation, the chef applied for employee fund for him and successfully helped him solve his difficulties.
The resignation training is new.
Many kitchen staff move frequently, and there is often a position that is green and yellow, which our store does not have. Because we stipulate that employees should resign before 65,438+05 days, the company approves new people and gives them to employees who want to resign. He will take the new person for an internship for about 10 days. Finally, if the new person is unqualified and the resigned employee can't leave, he will take him for an internship until the new person meets the requirements. This prevents the inconvenience caused by job vacancies. Once, a vegetable picker brought a new person to practice before resigning. During the exam, the chef asked him to choose pea seedlings. He only removed the roots and left the old stems and leaves, but the kitchen stipulated that pea seedlings should only be tender and pointed. Although this is a small mistake, it is also considered unqualified, and the original vegetable picker needs to continue to take him for a while.
The measures to ensure that the resigned employees must bring new people are: the resigned employees can only get the salary of the month after passing the examination. Moreover, employees' wages and bonuses are not paid at the same time. Even if you get a salary, you may not get a bonus, so there has never been a case where a resigned employee refuses to bring a new one.
The kitchen boss takes turns sitting.
My management mode is to let the hotel chef, chopping block boss and pastry boss take turns to be cooks for a week on the premise of doing their job well. Before they became chefs, I gave them a general framework, such as not being late, not allowing employees to have long hair, and not leaving a sanitary corner. The substitute chef will have a working lunch with me at noon and evening to discuss the solutions to the problems encountered during dinner. When inspecting the goods, the chef will be responsible for it, and I will conduct a spot check. If the inspection fails, the substitute chef will be responsible for the loss.
It's better than setting a trap for the substitute chef and driving him forward. For example, if you make a wok a chef this week, he will work harder than usual because he is a chef now. How can he care about others if he can't even do his own thing well? The work enthusiasm of the replacement due to this incentive will not fade for a long time.
For the Dutch, the Dutch owner of the hotel used to be because he was? King of the Netherlands? It is unfair to be lazy and let men do what they should do. The measure I took was to let the main players take turns to play. King of the Netherlands? .
The substitute chef takes turns once a week. After the replacement, he put forward some opinions and suggestions and adopted them reasonably. This way has liberated my energy and turned to be mainly responsible for the research and development of dishes and the supervision of substitutes. After the implementation of this system, the sanitary condition of the kitchen has been obviously improved, there is no sanitary corner, and articles are no longer littered; Warehouse inventory is small, and waste utilization rate is high; The phenomenon of being late and leaving early is almost extinct; There is no swearing in the whole kitchen. This not only makes my management easier, but also improves the quality of my business backbone.
Pay attention to grassroots opinions and encourage and reward them.
Don't ignore the opinions of anyone in the kitchen. Everyone's experience can be a shortcut. For example, the dishwasher in our shop is a rural woman in her fifties, and everyone is willing to chat with her at ordinary times. At that time, our store opened a special pickled sauerkraut venue for the first time, and my aunt said that she could help. According to our previous experience in pickling pickled cabbage, it is enough to wash the raw cabbage and sprinkle salt and water in the jar, but my aunt insisted on blanching the cabbage first. After adding salt and water, add white wine and press with stones. I made several pots according to her method. After pickling, the taste is much better than our method. In the kitchen, we all pickled sauerkraut according to her method and made a dish with this sauerkraut. Homesick mom pot? It sells well now.
For example, the fish in our store sells well, but the taste is mostly braised, dry roasted and stewed at home. After a long time, diners will inevitably have opinions. An apprentice who just arrived told me that their home stewed carp with hazelnut mushrooms tastes good. I tried to cook this dish according to his suggestion and the effect was really good. The delicious taste of fish and the aroma of hazelnut mushrooms combine to make the whole dish delicious and very popular after its launch. The general practice is to fry the carp that has been treated for a long time, put it in a pot, add braised pork and cooked hazelnut mushrooms, simmer for about 15 minutes, and thicken it out of the pot.
Having tasted the sweetness of grassroots opinions, I began to increase the intensity of inviting people to make suggestions and formulate corresponding reward systems. Those who make suggestions will be rewarded with 50- 100 yuan.
Apprentices help cooks, and fines become rewards.
When Wu Xiao Gang Lin arrived at the hotel, he found that the kitchen hygiene was very poor, so he began to seriously rectify the kitchen hygiene. The kitchen is divided into five areas, including pastry area, loading area, dish washing area, stove area and storage area. Everyone in the kitchen is responsible for the sanitation of this area, cleaning it four times a day, before going to work in the morning, after work at noon, before going to work in the afternoon and after work at night. Cleaning after work is a thorough cleaning. The appliances in the responsibility area must be cleaned and placed in the designated area, and the walls and floors in the responsibility area should be wiped clean.
Wu Xiaolin should personally check every time after work. If it is found that the cleaning is not clean or clean, the person in charge of the health district will not be fined. Fines are easy to make people unconvinced, which is not good for leaders and hotels. ? Wu Xiaolin will not be fined. Will he call a little apprentice or ask the person in charge to clean it again, and then ask the person in charge to pay 20 yuan? 50 yuan as labor remuneration, and must be counted face to face. ? If you can't do it well, I'll ask someone who can do it well to help you, so it's natural for you to pay. I usually find a little apprentice and ask the person in charge to pay cash in person, all to deal with interpersonal relationships. A young apprentice can do it well, but a master can't, which makes those masters very embarrassed. Having had such an experience once, he will never be embarrassed for a second time.
Wu Xiaolin let all the people in the kitchen cut inch by inch, and let them put their five fingers into their hair bundles, showing only the ends of their hair, just like the army. If the nails are found to be too long by random inspection, there is no fine in the same way as the sanitary inspection. Find a little apprentice to cut it for him and pay for it. Each staff member issues two sets of kitchen clothes, consciously soaks them with specially prepared industrial alkaline water after work every night, washes their kitchen clothes before going to work the next morning, dries them, and puts on the second set for work. So the chef wears new white clothes every day.
Listen to the waiter patiently? Criticism?
The front desk and the back kitchen are the forwards and defenders of the team. No matter how good the defender is, it depends on the finishing touch of the striker. In order to improve the relationship between the front hall and the back kitchen, he paid for each waiter to buy an opinion book and a signature pen, and listened to the waiter's evaluation of himself from time to time. Great criticism? Everything from the speed of serving to the quality of dishes, as well as raw material collocation and plate decoration. ? Those little girls have sharp mouths like knives. When they make comments, they bring out the tone and attitude of the guests, and they learn vividly. That contempt makes my face burn. No way, you have to listen, otherwise the fried food can only be beautiful, I don't know what the guests think. ? Although she was very uncomfortable, Wu Xiaolin respectfully remembered that she really got a lot of golden ideas through one improvement after another.
One of the complaints is that customers complain about the bad color of the dishes. Black, like a mud tire in a temple? . Crystal shrimp, for example, has no luster at all Small-Lin Wu thought that other dishes reflected bad colors, so she recognized it. Crystal shrimp has always been cooked by itself, paying special attention to color. Every time it is made, it is crystal clear. How can they be boring? He tried it himself, looked satisfied when he finished it, and then took it to the box. The color disappeared as soon as he entered the box. Xiao-think, the lamp on the stove is 100 watt fluorescent lamp, and the lamp in the box is 20 watt. Although there are many, the lights are red and look really dark. I see! After discovering this situation, Wu Xiaolin decided to replace all the lamps in the box. Six 50-watt spotlights are installed in the 60-square-meter box. The spotlight can adjust the angle. The whole work is on the table, and the dishes are particularly beautiful, especially cabbage, bean sprouts, broccoli and other vegetables. It looks green and exquisite, which makes people appetite.
? Joint punishment? Humanism: It is everyone's responsibility to solve headless cases.
? This system is easy to make up, but it is too cruel. It must embody the human touch of the hotel in other ways. ? To this end, has Wu Xiaolin implemented other small details? Joint punishment? Measures. For example, the problem of paying the bill after the quality problem of the previous dishes, try to trace it and find someone. However, after the establishment of the system, some unexplained problems seem to go away. Human touch? . There is hair in the dish, and the staff are dressed as required. What should I do? Fining a person alone cannot convince the public, and the previous regulations must be corrected to establish authority. ? Joint punishment? Measures have solved this problem. If there are foreign bodies in the hair in the dishes and the reasons are unknown, the hotel will bear 40%, the chef 30%, the wok master 20% and the Dutch 10%. This is to do a good job of unity. If there is a problem, it is everyone's fault. We won't force a person to take responsibility without sufficient evidence, and we won't have problems and everyone will blame each other.
Gifts are also required by universities.
Being a catering enterprise pays special attention to interpersonal relationships. For example, a table of guests is a government leader or an important related household. When the guests come for the first time, the boss and the chef personally greet them. If most of them are female guests, let the waiter bring a box of Wuliangye, saying it's a hotel treat and let them have a good drink; If they are all male guests, send two cases of high-end beer. In fact, guests with female guests will never get drunk, so Wuliangye drinks at most two bottles, and the people in the Central Plains are generous and simple in local customs. Although it is said that it is a hotel treat, there are still several people who don't pay the bill. Anyway, they have established a good friendship and will come here next time.
Having tasted the sweetness of giving gifts, Wu Xiaolin decided to promote it on a large scale, even for ordinary guests. What should I give it? He thought of some leftovers from the kitchen, such as pumpkins and sheep bones. Based on his previous experience, he developed a kind of medicinal porridge with unique taste: the soup made of yam, medlar and sheep bone was used as the main ingredient, and it took 30cm? The total cost of a 40cm stainless steel barrel is less than 10 yuan, and this barrel can be sent to all customers in a box. Customers are interested in taking medicine porridge before serving cold dishes and asking the waiter to explain the health care function of medicine porridge. This kind of medicated porridge has formed a complete series, which is replaced once every half month, such as corn porridge and pumpkin porridge. And the rest of pumpkin porridge, such as pumpkin pulp, can also be made into pumpkin steamed bread, and pumpkin seeds can be used to fry melon seeds for guests to eat.
The cruel system ensures the speed of food delivery.
In order to improve the speed of serving, a strict and effective system is indispensable. When Wu Xiaolin visited Wuhan, she found a hotel with originality in service speed. They stipulate that after the guests order, they will not serve the first course after 5 minutes, and Caicai Gold will get a 30% discount; Half an hour after ordering, the last dish hasn't been served yet, and all the dishes are 30% off. The loss of the hotel is borne by the chef in charge of the dish, and the amount of liquidated damages is 3? Five times, demanding of the kitchen. The number of dishes in this hotel is not large, and the variety of dishes is also very stable. Only a few new dishes are added every month, and the chef is only responsible for 3? Five courses, one chef assists one Dutch worker, and you can imagine how much their cooking speed will increase. ? If you can't cook the first dish in five minutes, it's only the chef's personal problem. This system has great constraints on chefs. ? Wu Xiaolin is going to implement this method in the kitchen.
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