1, humanistic management
The kitchen is a labor-intensive place, and the production of the kitchen depends on the technical strength of the chef team. Therefore, the key to kitchen management and control lies in the restraint and incentive management of chef talents. Aiming at the common problems of chefs, it is decided that the humanistic management of kitchens will be a huge and long-term project. The implementation of humanistic management will be based on the integration of restraint (system), humanization and incentive mechanism, and will be analyzed in combination with the actual situation of kitchens, personnel and enterprises. First, establish, implement and improve the kitchen restraint mechanism, and standardize the basic literacy of personnel such as speech, behavior, movement, stop and hygiene. Then, through professional systematic training and clear post responsibility system, the professional ethics and professionalism of personnel are cultivated; Then, establish and improve the assessment, elimination and incentive mechanisms, such as the establishment of "last elimination system", "competitive appointment system", "cost-benefit responsibility system" and "technological innovation incentive system". And timely honor the reward and punishment incentive agreement to ensure the openness, fairness and justice of the mechanism; Finally, enterprises should pay more attention to employees' innovative consciousness and sense of belonging (and loyalty) to the enterprise and do a good job.
2. Quality and process control of kitchen products
The production process of kitchen, that is, raw materials-rough machining-cooking-plate loading-production, is the core of kitchen work, and the quality of products will determine the life and death of enterprises. Therefore, in the kitchen management (catering management), we must make great efforts to supervise and control the kitchen production process, put the responsibility on people, strictly control from the procurement link to the production and serving of dishes, reduce the rejection rate and put an end to the serving of unqualified dishes.
3. Strengthen reasonable cost control.
When the unit price of dishes is relatively stable, the processing cost of dishes will play a vital role in the gross profit margin of kitchens, the profitability of enterprises and the market competitiveness. As a chef CEO and professional chef, it should be understood that for every reasonable cost saved, the enterprise will increase the net profit of a penny (or give customers a penny). To implement reasonable kitchen cost control, we should start from the following aspects:
Cost and quality control in purchasing process. Procurement is an important part of cost control, and it is also the most prone to kitchen cost loopholes. For the procurement of bulk raw and auxiliary materials, we can adopt open bidding by suppliers (the principle of winning the bid with the same quality and low price), and the procurement and the kitchen can track the fluctuation of market prices together; Sporadic purchasing, replenishment, etc. Responsible by the purchasing staff, and monitor the finance, kitchen and warehouse.
Cost control of dishes. According to the actual needs of customers, a standard cost menu is formed and quantified as a means of food cost control and a standard for kitchen salary assessment.
Wage cost control. According to the sales situation of the enterprise, the kitchen staff are positioned, and the kitchen salary is controlled according to the approved proportion of the total food income, that is, the total monthly salary of the kitchen = ×××% of the total food income of the month. Chef's salary consists of post salary, assessment salary and benefit salary, that is, chef's monthly salary = post salary+benefit salary-assessment salary.
Inventory control of raw and auxiliary materials. It is the core of warehouse management to scientifically calculate the reasonable inventory and turnover cycle of various raw materials. On the basis of ensuring the supply of raw materials, reducing inventory and improving turnover rate is one of the effective ways to reduce kitchen operating costs.
Reduce the waste of raw materials and improve the utilization rate of scrap.
Control the rejection rate of dishes, and at the same time strengthen the use control of fuel, water, electricity and energy.
4. Establish a food innovation mechanism.
The innovation of dishes mainly lies in the innovation of color, fragrance, taste, shape and cultural connotation of dishes. In the innovation of dishes, we should give full play to the chef's innovative ability, grasp the raw materials, culture and dishes, widely absorb the strengths of a hundred schools of thought, implement the principle of combining takenism with innovation, and affirm and reward those talents who have made achievements in dish innovation and been widely recognized by customers.
Maintain, consolidate and constantly improve the dishes with high ordering rate and good customer satisfaction; Organize chefs to visit and exchange innovative dishes regularly; Regularly innovate dishes and go public in time through assessment; Strengthen the investigation and research on the regional culture, specialty and folk food around the enterprise; Explore and explore the connotation of corporate culture.
5, the kitchen food hygiene and safety monitoring mechanism
Strictly implement health management laws and regulations, industry health standards and enterprise health management related systems, implement post responsibility to people, cut off the source of health and safety, and prevent unqualified, unsanitary and safety hazards from entering the next process.
6. External coordination and communication mechanism (front office, procurement and supply department, warehouse)