Kitchen Training Program 1 Food is the most important thing for people, and cleanliness is the foundation of food. 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 health quality inspection team.
Two, layers of health work responsibility system. Health work is managed by objectives.
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 immediately notify the department head and relevant departments for processing.
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 of the hotel production and operation must hold relevant certificates, have a Health Certificate and have an 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.
Six, anyone who violates the above terms, in strict accordance with the relevant provisions of the "kitchen management system" severely punished.
The production management of kitchen training plan Part 2 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 and other departments (marketing department, purchasing department, public relations planning department) closely contact, timely understand the market information demand, in order 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.
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 handling.
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.
Five, strict control of food hygiene, from the purchase, purchase, cooking and production should be 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 cook's cooking process is tracked, and the cook is urged to make every effort to ensure the 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.
A qualified chef should not only have a healthy body and solid skills, but also have a good comprehensive quality. It includes a person's talent, knowledge, thought, behavior, ability, manners, manners, clothes, appearance and many other aspects. Personally, I think whether a person can succeed in his career depends not on his family background, gender, age and other objective factors, but on his own quality. Below I will list the main qualities that a chef should possess as follows:
1, should have solid basic skills and superb cooking skills.
As the saying goes, "If you don't practice martial arts, you will be empty." This sentence fully illustrates the importance of basic skills. Chef is a technician, who has many professional basic skills, such as knife work, side dishes, cooking, raw materials, hair growth and so on. Without solid basic skills, it is impossible to scientifically process, change knives, side dishes and cook raw materials. It can also be said that without solid basic skills, you can't make a good dish with good fragrance, taste and shape.
In addition, in addition to solid basic skills, but also superb cooking. The so-called "what to sell, what to drink." As a modern chef, it is difficult to get the satisfaction of diners without a few "unique skills". If the diners are not satisfied, it will not bring economic benefits to the enterprise. If the enterprise has no economic benefits, the chef will soon face unemployment, which is interrelated. Therefore, it is very important for a modern chef to improve his basic skills and his own cooking skills.
2. Chefs should have certain cultural knowledge.
Due to various historical reasons in China, most traditional chefs started to do odd jobs in restaurants because their families were poor and could not eat. Most of them are poorly educated, have never read a book, and some people can't even write their own names. They basically learn cooking through mentoring, which greatly restricts the rapid development of cooking. The rapid development of modern society puts forward higher requirements for the traditional cooking industry. Without certain cultural knowledge, it is impossible to use modern media such as newspapers, magazines and the Internet to quickly supplement knowledge. It can also be said that without cultural knowledge, it will be eliminated by society, which is an indisputable fact. Therefore, as a modern chef, we should not only learn technology from the master, but also learn cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only by constantly learning new knowledge can we continuously improve our cultural quality and competitiveness.
Chefs should have a strong sense of innovation.
Innovation, in a broad sense, is to make the original things better. It contains a wide range of contents, covering almost any industry. Chefs are no exception. So what should chefs innovate in? I think there are two main aspects: one is concept innovation, and the other is cooking innovation.
Conceptual innovation is the most difficult one, because the old concept of cooking has been accumulated for thousands of years and has certain inheritance and universality. Now it has seriously affected our creativity and thinking, and restricted our ability to judge and accept the new situation. The backward concept also limits the exertion of subjective initiative, so as a modern chef, we must break the old concept and keep pace with the times with the spirit of removing the rough and selecting the fine, otherwise we will be eliminated by society and history.
The traditional "thirty years in Hedong, thirty years in Hexi" and "one move fresh, eat all over the sky" have been unable to adapt to the modern catering industry. No matter how good the variety is, it can only adapt to time. If it remains unchanged for a long time, it will inevitably make people tired, thus affecting the development of enterprises. Because the present catering industry has changed from the traditional "seller's market" to the "buyer's market", and the fundamental changes have taken place from the past dishes to the present guests' dishes, then chefs in our new era are required to make bold reforms and innovations in cooking materials, cooking techniques, taste modeling and dining methods. With innovative ideas, cooking can progress, enterprises can develop and the country can prosper. Therefore, innovation is the life of a chef, and development is the real hard truth.
Chefs should have the spirit of mutual cooperation.
As the saying goes: "One chopstick is broken gently, and ten pairs of chopsticks are firmly held together." Folk proverbs such as "everyone gathers firewood and the flame is high". These simple words fully show that learning from each other, helping each other and uniting as one is the truth of strength. Because no matter a country, a nation, an enterprise or a team, cooperation between people is needed, and nothing can be completely accomplished by individual heroism. In an enterprise or team, no one is important or unimportant, but everyone has a different division of labor.
As a modern professional chef, we must establish the spirit of being open-minded, eager to learn, United and cooperative. Because one can't know everything and be better than others. Take the hotel as an example, there are side dishes, cooking, side dishes, service, cashier and cleaning. If you don't work together, no matter how high your level is, you can't do all the work by yourself. Therefore, it is very important to establish team consciousness and the spirit of mutual cooperation.
5. Chefs should have good kitchen ethics.
In the future catering industry, the competition will be more intense, and the competition among chefs will inevitably intensify. When choosing a chef, more employers are not limited to technology, but also consider theoretical knowledge, comprehensive quality and invisible personality. For chefs, personality is the virtue of cooking. Morality is the teacher of talents and the foundation of success. If a chef deceives his superiors and deceives his subordinates, harms others, steals food, harms others, and is morally corrupt, who wants to make friends with you and be colleagues? Who wants to hire you? As the saying goes, if you want to achieve something, you must be a good person first. Therefore, having noble personality and good cooking ethics is one of the most important qualities of modern chefs.
6. A chef should have a certain commercial quality.
Quality is invisible, invisible and intangible. The same is true of professional quality. The level of a person's professional quality is an important factor to determine whether an individual or an enterprise can develop rapidly. As a chef, the main contents of professional quality are service quality and digital concept. If the chef has no sense of service quality and service, and can't listen to the feedback and requirements of the guests or others in time, he can't adjust the existing dishes and varieties in time to meet the requirements of the guests. We may often meet the requirements of the front desk guests that a dish is too sweet, too salty, too dark or too dry. Many chefs will immediately say, "He doesn't understand at all, that's how this dish is made." However, perhaps this dish is of such a standard, so as a service industry, should it be done according to the different requirements of guests? Can you provide better service? This is a person's service quality.
The so-called digital concept is whether the chef can master all kinds of digital tools skillfully in his daily work. Such as occupancy rate, gross profit margin, cost, operating conditions and so on. I think: a chef who doesn't know numbers is just a "machine" doing simple work. This may not sound good, but it makes sense to think about it. Because, as a modern chef, especially a chef, if you don't understand or can't grasp the changes of these figures in time, how can you prepare raw materials, control costs and create profits for enterprises? So chefs who don't have commercial qualities are unqualified chefs.
The kitchen production process includes three procedures: processing, preparation and cooking. The three programs will be divided into different teams or positions, and there are many links during the period. In order to make each link closely linked and the division of labor clear, it is necessary to control the kitchen production process.
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. The plan is as follows:
1. Standardize recipes and menus.
2. Standardize the product production standards of three processes, including processing specifications, batching specifications, cooking specifications and processing specifications, which mainly stipulate the dosage requirements, molding specifications and quality standards of raw materials processing.
3, according to the production process of the implementation of program control, the producer of each process, the food quality of the previous process, strict inspection and control, unqualified should be put forward in time, to help correct the delayed program. So as to monitor the whole product in every process of production.
4, according to the kitchen production division of labor, formulate 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 head of each department must check and control the production quality of this department, be responsible for the production problems of this department, ensure the quality of dishes, and be responsible for the quality of dishes and the whole kitchen production.
5. For those links or departments that are prone to production problems frequently, as the focus of control, these key points are not fixed. In which period, which link has quality problems, take which link as the focus of inspection and control, and gradually put an end to production quality problems with the shift of focus.
Continuously improve the production level and move towards new standards.
Kitchen training plan 6 I. Types of kitchen staff training
1, according to the training time.
(1) short-term training
(2) Long-term training
2. According to the training form.
(1) full-time training
(2) No off-the-job training.
3, according to the nature of training points
(1) Pre-job training
(2) On-the-job training
(3) Job transfer training
(4) training incompetent employees
Second, the content of training
The training of kitchen staff mainly includes the training of professional ethics, professional theoretical knowledge and professional practical skills, as well as the training of corporate culture, political thought and cultural knowledge.
1, professional theoretical knowledge training includes
(1) knowledge of food raw materials
(2) knowledge of food biochemistry
(3) knowledge of food hygiene
(4) knowledge of food nutrition
(5) knowledge of cooking technology
(6) knowledge of culinary aesthetics
(7) Knowledge of kitchen production cost accounting
(8) Knowledge of kitchen management
(9) knowledge of food development and food innovation
(10) Other related knowledge
2. Professional ethics education
3, cooking professional skills include
(1) Processing technology of various raw materials
(2) The cooking techniques provided by our restaurant
(3) Promote the use of innovative menu varieties.
(4) New cooking technology
(5) The use of new seasonings and the development of flavor types.
(6) Other related skills (such as the use and maintenance of new kitchen equipment, etc. )
4. Training methods
(1) teaching methods
(2) Discussion method
(3) Demonstration method
(4) Practice guidance method
5. Training time
(1) concentrated study 10 days
(2) Actual operation 10 days
Kitchen Training Plan Part 7 Section 1, New Employee Recruitment
First, the probation period for employees
65438+ However, for those who are excellent in work, outstanding in performance, can quickly adapt to the kitchen environment or can make up the position in advance, the probation period can be shortened appropriately.
2. When reporting for duty after passing the interview, the following documents shall be submitted or filled in to the Human Resources Department:
(1) Copy of ID card and health certificate.
(2) X recent half-length bareheaded color photos;
(3) fill in the employee registration form;
(4) Pay the work clothes deposit to the Finance Department, 200 yuan (which will be refunded when leaving the company).
(5) Get the badge and employee handbook from the Human Resources Department, get the work clothes from the laundry room, and be led to the designated post by the supervisor or the old employee. The probation period begins.
3. Employees should be evaluated during the probation period of trying out the kitchen. During the probation period, the kitchen trial supervisor is responsible for the assessment. Those who pass the examination after the probation period are confirmed after being approved by the department manager or the executive chef.
4. During probation, the suspended person is a probation offender. Probation personnel who are absent from work due to bad conduct or poor performance shall stop probation or be dismissed at any time.
In any of the following circumstances, it shall not be employed:
1, with criminal record;
2. Suffering from mental illness and infectious diseases;
3, by unqualified health institutions.
Second, the training process:
1. induction training: new hotel employees must first receive induction training, and all employees must attend. They can only take up their posts after passing the training examination, which is organized by the human resources department.
2. The kitchen staff pre-service training content:
(1) Basic theoretical knowledge of corporate hotels; (corporate culture and the company's development history, current situation, business scope and characteristics, etc.). );
(2) The organizational structure of our store, introducing the staff of each department;
(3) rules and regulations in the store;
(4) gfd requirements;
(5) Job responsibilities;
(6) Food safety awareness, product knowledge and product standards;
(7) kitchen workflow;
3, on-the-job training:
Improve and enrich employees' skills, improve employees' literacy, enable employees to have various talents and higher-level work ability, improve work quality and efficiency, and establish a good working environment and working atmosphere.
Section II, Basic Safety Provisions
1, fire emergency and requirements
(1) Call the police immediately in case of fire and keep calm; (Tel: 69 19 or 0)
(2) Help and guide the guests to leave the site;
(3) Try to use the nearest fire extinguisher to extinguish or control the fire;
(4) If the oil pan is on fire, all kitchens should be equipped with fire blankets or fire covers for rescue.
(5) Turn off the power switch and close all ventilated doors and windows;
(6) The site supervisor should use the nearest telephone to inform the department manager of the fire location, and speak calmly and clearly.
2, the characteristics, distribution and use of fire extinguishers:
(1) Features and uses of fire extinguishers: Manual fire extinguishers, suitable for small fires caused by liquids and electrical appliances.
Distribution: the left hand side of the south gate of the kitchen, the south of the seasoning cabinet, and the north gate of the steward department.
(2) Fire hydrant features: manual fire extinguishing device, suitable for large-scale fires.
Distribution: the entrance of the management department, the opposite staff passage, and the north of the hot pot horizontal refrigerator.
Usage: Fire hydrant is connected with fire water source, equipped with fire hydrant and hose, which can be used after on-site connection. If the alarm bell is broken, the pressure of the fire hydrant will increase, which is convenient for large-scale fire fighting on site.
(3) Features and uses of the sprinkler: automatic fire extinguishing device. When the temperature reaches a certain level, the red part of the device will automatically melt, and the water source will automatically spray from the nozzle in a scattering way, thus speeding up the fire fighting action.
Power distribution: kitchen ceiling.
(4) Emergency lighting features: the automatic battery device will switch immediately when the power supply is interrupted, providing lighting for about one hour.
Distribution: the kitchen is above the door, which leads to rough processing of pyrotechnics.
Maintenance: conduct a comprehensive power outage inspection once a week, and ask maintenance personnel to deal with the problem in time.
3, dry powder fire extinguisher usage
(1) Go to the scene with a fire extinguisher in your right hand;
(2) Remove the lead seal;
(3) Unplug the safety pin;
(4) Hold the nozzle with the left hand and press the knob with the right hand;
(5) Stand at the upper air outlet, at a distance of 1.5m from the fire source, apply pressure with the right hand, and spray the nozzle at the root of the fire source with the left hand, which meets the hygiene requirements of the kitchen department.
Section III, Personal Hygiene
The hair of male employees should not be too long, and female employees can comb it up. Male and female employees should not have long nails, male employees should not have beards, and female employees should not wear heavy makeup. Wash your hands immediately after going to the toilet, wear a working hat and keep your work clothes clean and tidy.
The fourth quarter kitchen hygiene
Keep the kitchen clean, without water, and put all kinds of utensils in order. Chopping boards and tableware must be cleaned immediately after use. Various electrical appliances, such as microwave ovens, meat cutters, mixers, ovens, etc. Keep it clean at all times and clean the stove after every meal.
Section V, Food Hygiene
Various foods, such as; Meat, dry goods, canned food, seafood, fruits and vegetables must be stored separately. We should always keep the above points in mind during the operation to ensure the hygiene and safety of kitchen food, so as to improve the product quality and the social and economic benefits of the hotel.
Section 6: on-the-job training
First, check whether new employees have health certificates and understand their personal work and skills.
Second, the new employee's gfd and the work discipline requirements of the kitchen, and the understanding of the kitchen stall and the person in charge.
Third, conduct fire safety knowledge training for new employees.
Four, Ming file small material placement and production method training
Five, hot pot dishes cutting, loading, preservation, standards and precautions training.
Six, hot pot zero and box serving program training.
Seven, kitchen facilities and equipment operation, pay attention to safety matters, maintenance training.
Eight, talk to new employees.