Catering operation flow chart
Kitchen positions and workflow
Executive Chef:
I. Purpose Scope:
1, standardize the kitchen management procedures, effective control of the management process, and continue to improve the level of management, and comprehensively meet the needs of customers.
Second, management responsibilities:
1, responsible for the administration and control of the Department of production.
2, the management of the kitchen departments to supervise and correct.
Third, the program requirements:
1, the work characteristics:
1), management 2), control 3), dishes 4), health
2, the main points of management:
1), receipt, inspection 2), processing control 3), cost control 4), dietary hygiene 5), technological innovation
3, service process:
1), to strengthen the staff's sense of teamwork 2), to strengthen the kitchen, front of the cooperation and communication
4, acceptance:
1), the purchase of goods, the acceptance of incoming goods by the person in charge of the use of the department and the company to send a treasurer *** with the inspection, signing acceptance.
2), incoming goods acceptance of the use of the department and the treasurer in strict accordance with ? Application for purchase orders approved by the name, quantity, specifications, origin,, quality, unit price, packaging and other requirements for acceptance?
5, open file work:
1), timely understanding of the booking of the day; guests special requirements, details, etc. to do all the preparatory work and inspection.
2), do a good job of the day's work plan to understand the chef in charge of attendance and chef duty arrangements.
3), the stall supervisor of the post before the opening of the meal stock preparation, cutting, semi-finished product quality inspection. If there is a problem to be dealt with or reported in a timely manner.
4), the chef of each department to clean up the freezer and food cabinet stock of raw materials, check whether the stock is qualified, and lead the day required raw materials, seasonings to ensure that fresh, complete, hygienic.
5), the chef of each department before the start of the meal, ready for a variety of tools, utensils, appliances and carefully cleaned, disinfected.
6, rough processing:
1), members of the departments in charge of the amount of raw materials required for processing orders totaled to my office, and were listed in the processing varieties, quantities and specific requirements.
2), according to the sequence of raw materials purchased back; first in first, after the use of raw materials to ensure the freshness of raw materials.
3), vegetable processing requirements: go to the old leaves, yellow leaves, roots and stems to ensure that the processing of no insects, no sediment, no weeds consistent specifications, while more water to ensure food safety.
4), fruits and vegetables requirements: peel, scoop, clean, no slag, no shell, no debris in line with cooking requirements.
5), frozen food requirements with running water to soak, thaw, remove blood, sediment, debris.
6) The immersion of dry food requires careful treatment to improve the rate of success.
7), the water table chef should be skilled in the sea, land, air, all kinds of animal slaughter processing technology, maximize the rate of success.
7, fine processing:
1), the chef according to the kitchen supervisor assigned, processing tasks clean up the freezer of raw materials, according to the amount of cleaning and thawing, draining for fine processing.
2), check the variety of quality assurance meets the requirements, according to the needs of the dishes processed into semi-finished products.
3), fine processing should be strictly according to the dishes, process requirements and portions, raw materials to produce finished products. Requirements for fine knife work; thickness and length of the same; size and thickness uniformity; pattern shape beautiful.
8, production and cooking:
1), the chef of each department in strict accordance with the requirements of the dishes and operating procedures for production.
2), the finished product production requirements: cooking chef according to the processing requirements of the dish and the amount of serious cooking, the correct use of a variety of cooking methods and different fire reflect the characteristics of the dish.
Frying pan:
1, the stove production department by the stove, desk, desk, the three positions of the staff composed of a production line, the Department should be listed on the detailed product food list and is mainly responsible for the food list on the production of products. The production line should produce these dishes well, keep the quality of these dishes stable and have the cycle of innovation.
4, the production supervisor has the right to produce the procedures, the quality of the dishes to check and deal with, if the quality does not match, the procedures are incomplete production, the right to return and accountability.
6, daily check the preparations before the meal, such as condiments, kitchen utensils, do a good job of semi-finished products plus work.
7, the quality of the dishes is strictly controlled, unqualified dishes are strictly prohibited, the quality of the food should be refused to process, and urge the desk on the semi
finished product process requirements to strive for excellence, to ensure that the quality of the product.
7, familiar with the stalls of various types of dishes cooking methods and techniques, and constantly strengthen their business level.
8, familiar with the costing of each dish, strictly grasp the amount of each dish, the collocation of side dishes, the choice of seasonings, to create the maximum
space and profit.
9, pay attention to their positions within the scope of environmental health and personal hygiene, to ensure that the product health.
10, strengthen the business skills training of the staff of the lotus platform, so that it is in the loading plate, modeling, tableware selection, hygiene to achieve continuous improvement.
11, the guests returned to the dishes should be timely to find out why, to analyze and timely processing.
Sticky plate:
I. Duties:
1, is responsible for the daily work of the department's arrangements and management, and supervision and inspection of the quality of the output.
2, to assist the daily management of the executive chef.
3, daily strict acceptance of incoming and outgoing raw materials quality control and cost control.
4, the supervisor of the daily distribution of raw materials and on-site supervision of the processing procedures of the various departments.
5, every day to check the freezer inventory, timely report put clear with the front desk with the urgent push on the urgent push.
6, strict implementation of the quantitative management of food preparation room; and health system; at the same time, the division of health area.
Second, the product rough processing:
1, ready to process all kinds of product materials, prepare utensils and utensils.
2, according to the use and different varieties of raw materials for slaughtering, organizing, cleaning, draining.
3, the processed raw materials are timely allocated to the sticky board, cold dishes, center point, on the miscellaneous self-storage for use.
4, close the market in a timely manner to clean the site, clean up utensils, garbage, proper storage of processing equipment.
Third, meat and poultry rough processing:
1, according to the specific requirements of the dishes and cooking, meat and poultry slaughter, dehairing, taking offal or skinning and boning stalls.
2, the meat and poultry raw materials washed and timely treatment of viscera.
3, the processed raw materials in a timely manner to the allocation of the departments to store their own to be used.
4, after the close of the market in a timely manner to clean up the site, clean up utensils, garbage, properly stored processing equipment.
Fourth, vegetable rough processing:
1, according to the dishes and cooking requirements of vegetable raw materials for picking, selection and other processing.
2, the processed raw materials in a timely manner to the departments assigned to their own custody to be used.
V. Rough processing of dry materials:
1, according to the specific requirements of the dishes and cooking, distinguishing between varieties, the use of the correct method of rising raw materials for processing.
2, the raw materials will be washed, organized, placed in a water container.
3, close the market in a timely manner to clean the site, clean up utensils, garbage, proper storage of processing equipment.
Six, fine processing requirements:
1, according to the cooking characteristics of the dish can be cut thin, cut small, easy to cook, flavor. Cut thick, cut big to avoid cooking process, raw materials deformation.
2, the cut raw materials, pay attention to the shape of beautiful, uniform thickness, thickness, length and so on.
3, pay attention to the rational use of raw materials, to achieve the best use of resources, reduce consumption to improve the rate of completion.
4, cut, vegetables have a comprehensive basic knowledge of cooking, and familiar with the performance of raw materials, characteristics and varieties of dishes, but also to master the quality standards of dishes
Cost accounting knowledge.
Seven, the principle of food should pay attention to:
1, the number of collocation 2, taste collocation 3, quality collocation 4, shape collocation 5, color collocation 6, nutritional composition of the collocation 7, collocation with utensils.
Shangshi (bird's nest):
1, mainly responsible for bird's nest, abalone, sea and river freshwater, stew, soup, soup, and other steaming dishes production output.
2, on the Shishi should be able to fully ensure the quality and speed of its output.
3, the work of serious and responsible, play the best level, insurance goods out of the rate, carefully check the work of subordinates, to ensure the quality of various soups.
4, strictly in accordance with the health norms and standards to check the work of subordinates, to ensure that the quality of health.
5, seriously check the energy utilization off the situation, to ensure safe production.
6, leading subordinates to successfully complete the tasks assigned by the group.
7, the daily pre-shift meeting, first of all, roll call and then accept the grooming inspection, check whether the staff dress shoes and hats to wear in line with the normative standards.
8, summing up the work of the meal before, listen to the head chef on the last meal of this team work in the problems summarized and analyzed.
9, on the performance of good employees to encourage their continued hard work, poor performance of the staff to teach and guide the specific work of the problems in the correction and improvement.
10, tool preparation: debugging all the equipment and tools before the start of the meal, whether the operation is normal, carry the required tools, tableware, tools and equipment to ensure that the tableware, dry, clean, no grease, no stains, no odor
11, all tableware must be sterilized
12, some of the raw materials, such as abalone, shark fins, etc., still need to be steamed ahead of time. Steaming flavor, should be processed in advance according to the required technology and quality requirements
13, flavor sauce preparation: different flavors of the sauce, some need to be processed in advance of the pre-processing must be pre-processed in accordance with the required standards, in order to be ready for use after the start of the meal
14, the need to be pre-filled bowl shape, such as dried scallops, shark's fins and so on need to be processed in advance in accordance with the required standards and put into the steamer for heating and pre-processing. And put into the steamer to heat the pre-fabrication, and then take out the spare
15, some abalone and shark's fin varieties need to be eaten with a small flavor plate, such as juice sauce, paving, etc., abalone and shark's fin chef should be processed before the start of the meal, ready to be loaded for the start of the meal to be taken at any time, ready to be used, ready to go time is: the morning before 11:00: pm: before: 5:00 pm.
16, every day to understand the meal and the day of the banquet booking meal situation, and the day before the number of sales of various species.
17, after receiving the confirmation of the order to be processed in accordance with the standard operation to produce, absolutely no speculation, to the second best.
18, after the opening of the market will be left to make a variety of soups, sauces and seasonings, and other raw materials according to the provisions of the collection, freshness and storage
19, after the closing of the stalls to ensure that all the equipment and tools, cutlery can be effectively cleaned and disinfected
20, after the hygiene check, electrical equipment, mechanical equipment, lighting equipment, communication tools function properly: check the gas valve stove or gas main valve is closed
20, after the hygiene check, electrical equipment, machinery, lighting equipment, communications tools: check whether the gas valve stove or the main valve of the gas circuit is closed
21, after the end of the safety and hygiene inspection, turn on the ultraviolet disinfection lamp irradiation for 20?30 minutes, turn off the lamp, the staff leave the workroom, then lock the door, the key will be sent to the specified place, and sign the register, the next day by the morning shift staff to sign for
Job duties by the unspecified to the prevailing management standards
Water Terrace:
1. Organize the department staff to do a good job of the daily opening of the market required seafood shellfish. Poultry and meat initial processing work
2. organize the department staff to do a good job of seafood slaughter, scalding training
3. do a good job of the department's equipment repair, maintenance work
4. according to the norms of the sanitation system to do a good job of the department's sanitation system work
5. to complete all the work of the supervisor of the outside line of work
6. is responsible for the training of the staff of the group in accordance with the requirements of the menu of each department to process the food. Responsible for training the staff of the team to process according to the requirements of the menu of each department, such as unfamiliar raw materials can be used to let the department responsible for the guidance of the processing
7. daily refrigerator storage of raw materials and the number of raw materials currently being carried out on the day of the name of the number of freshness of the information reflected to the supervisor or the relevant person in charge
8. must be familiar with the raw material yield rate and the hygiene of the plant's operations
9. must be familiar with the department's sanitation system, and the work of the department's sanitation system9. must be familiar with the kitchen to use all the fresh raw materials used in the production and processing and can be skillfully prepared to operate
10. no matter what raw materials, returned to the kitchen for the exchange of dishes, received from the restaurant passed the "change of dishes notice" quickly contact with the seafood pool and quickly take the material for the initial processing treatment and pass to the next post
11. to be trained regularly Fish, meat, live poultry offal deodorization, decontamination and knife processing, water table each employee to master these processing techniques, such as fresh fish bloodletting slaughter processing technology, cut forget the fish fall, shoot, killed after the removal of fish venom processing, should be the first bloodletting slaughter
12. Kitchen Department of the water table position is to provide raw materials for the cooking of dishes processing work links, but also a more complex process, water table Cooks must be familiar with the complete workflow based on the procedures and requirements set out in this document to implement the operation.
13. daily meeting of this group of employees to listen carefully to the leadership of the previous day's summary of the work and the errors that occurred, whether there is about the water table and other departments to appear in the articulation of the door, compared to analyze:
14. daily acceptance, receive raw materials, will be used, acceptance can not be immediately processed aquatic and meat and other fresh raw materials, simple cleaning and ware storage refrigerator
15. when the processing of raw materials is completed, it is also a more complex process, based on the complete operational procedures and requirements of this document.
15. When the processing of raw materials sent by the seafood pool, should be immediately in accordance with the requirements of the menu sent to the appropriate departments for cooking and processing, in general, the menu and raw materials received should be in 3?5 minutes after the completion of the initial processing, and passed to the next processing position, belonging to the guests urged dishes or new dishes, should be prioritized for processing.
16. received the dish table passed over the "notice of return" should quickly check whether it has been handed over to the next post cooking, such as cooking or cooking, the information should be told to the dish table and relayed to the restaurant, if not yet cooking immediately stop processing dishes raw materials.
17. After the dish is finished, the remaining raw materials will be replaced by clean boxes, categorized and stored in the refrigerator, if it is found that there is decay and spoilage of raw materials or do not meet the hygiene requirements are discarded.
18. Raw materials after the completion of the rough processing of raw materials should be processed back to the original containers and containers in the point of order menu to be checked to confirm that there is no error sent to or waiting for their removal.
19. Check the jurisdiction of a variety of electrical appliances, water and other leakage, water leakage and other phenomena, if there is a problem immediately self-maintenance or repair, pay attention to the inspection, there can not be any negligence, to ensure that the equipment is safe.
Job duties by the unspecified place to the then management standard implementation
Cold dishes:
a. Duties:
Responsible for the daily work of the department's arrangements and management, and the quality of the output of the supervision and inspection.
Second, cold dishes processing:
1, dish processing needs to be in accordance with the restaurant menu and the requirements of the chef for production.
2, according to the requirements of the dishes, according to the use, specifications for the initial processing of raw materials, classification, cutting.
3, the combination of dishes, a variety of ingredients according to specifications, varieties are placed.
4, the use of the kitchen has been configured with a variety of seasonings, according to the established flavor accurately seasoned. And avoid flavoring each other cross flavor.
5, according to the texture of the dishes, texture, choose the appropriate cooking method, reasonable use of fire, accurate control of time, to ensure that the dishes of high quality.
6, cutting strictly abide by the raw and cooked raw materials separate, respectively, using special utensils and appliances.
7, to ensure that the dishes are beautifully plated, and strictly control the health of each link.
Third, cold dishes production process:
1, inventory refrigerator, ready to cook raw materials, ready to use and utensils.
2, in accordance with the cooking dishes, the requirements to go with all the main and auxiliary materials, accurate seasoning control fire.
3, prepare all the required decorations related to the dishes, and ensure hygiene.
4, inventory work required tableware, utensils, and will be clean, organize, return to the place.
5, the preparation of various types of sauces, to ensure that enough to use.
6, according to the ordering situation, the finished product according to the predetermined number of pre-packaged ready. Is drenching, mixing flavor dishes, without affecting the quality of the dishes on the premise, should be drenched before the meal, mixing first, ready to go.
Fourth, the meal process:
1, after receiving the front desk order, the dishes have been cooked quickly, cut and plated, placed on the decorations, clean the edge of the plate, until the beauty of the food standards.
2, during the meal at any time to check the prepared dishes and ornaments, in order to prepare in time.
3, after the close of business will be operating the remaining dishes, condiments, properly stored to ensure the quality of the next meal for use.
4. Wash tools and utensils, remove garbage, clean and organize the work area and freezer hygiene.
Dim Sum Room:
I. Duties:
Responsible for the daily work of the department's organization and overall technical management, food quality inspection and supervision, and command of the production site.
Second, the specific procedures:
1, raw materials preparation:
1) Clean up food cabinets, freezers, finished products and semi-finished products, according to the raw materials for cleaning, defrosting.
2) Prepare and soak and wash all kinds of batches, skins, hearts, noodles, ingredients and other raw materials.
3) Prepare enough noodles, rice, flour, sugar, oil, beans, fruit, candied fruit and other products raw materials.
4) open the material receipt will be required to receive enough raw materials, and check the quality, specifications, shelf life, etc. whether to meet the use of standards, substandard return to the warehouse and report, the department head.
5) According to the menu varieties and the workload of the shift, from the rough processing of the required raw materials have been processed. Preliminary processing of a variety of raw, cooked, meat and vegetarian ingredients required.
6) Carefully wash the meat and vegetarian raw materials used in the production, requiring no sediment, no debris, cleaning and hygiene to meet quality standards.
7) Seriously clean and disinfect the processing tools, utensils, containers and equipment of various raw materials to ensure the quality of hygiene.
2, processing:
1) Strictly in accordance with the standards of operating procedures, raw material processing, production.
2) Utilize the correct method to carefully make all kinds of meat, vegetarian and sweet fillings, which are required to meet the quality standards.
3) Prepare all kinds of ingredients and dough carefully by using correct methods and proportions.
4) Prepare all kinds of semi-finished products carefully according to the cost requirements, and the shape and flavor should meet the standard.
5) To make various kinds of finished products by frying, baking, roasting, boiling and steaming carefully according to the cost requirements. Requirements for shape, color, taste, quality and other standards.
6) Carefully conceptualize and carefully produce all kinds of pastry varieties, requiring beautiful form, bright and colorful coordination.
7) Prepared varieties into special containers, make a good job of cleaning.
8) Ensure that the food production time, according to the time of production of reasonable prefabrication. Need to drizzle the juice of the snacks to be the first to adjust the juice, on the snacks and then drizzle the juice, to protect the color and quality.
9) Snack dishes should be carefully combined with its characteristics, reasonable placement, modeling, supplemented by appropriate decorations, to improve the quality and grade of the product.
Third, the end of the work:
1, after the close of the market for good finished products, semi-finished products, storage and finishing work.
2, finished products, semi-finished products by category into a special container, into a special refrigerator.
3, unprocessed raw materials loaded on the ventilated shelves to maintain freshness for reuse.
4, tools, containers, utensils clean, wipe and put away separately. Tools should be stored in a special toolbox, vegetable pier scraped clean and put on the vegetable case to keep dry, ventilated, to prevent mold.
5, leave the post to ensure that the ground, walls and utensils, equipment, etc., no dirt, no stains, to achieve clean, bright.
The king of the payroll:
I. Duties:
Responsible for the supervision and management of the site of the center line.
Second, the specific procedures:
1, the center line employees arrive 10 minutes in advance, do a good job of daily hygiene, check the daily use of a variety of condiments, the quality of the deterioration, and instantly replenish to ensure that the stove can work smoothly.
2, according to the operation of the dishes ready for the required tableware, utensils.
3. Prepare the necessary items for the dishes.
4, the opening of the meal out of the specific working procedures:
1) According to the requirements of the menu, the sticky board with the ingredients, according to the principle of first-come-first-served out of the dishes.
2) According to the requirements of the dishes, follow the required sauce.
3) With the frying pan in a timely manner, the supplies required for different dishes, ready for the frying pan to ensure that the high speed of the dishes.
4) Organize the dishes fried in the wok to ensure that the dishes are beautiful and delivered to the food delivery department in a timely manner.
5, closing procedures:
1) According to the menu check in time, whether there is a leakage of dishes are not out, and reported in time.
2) Check whether the raw materials are excess, and timely return to the sticky board to save, pack up a variety of utensils.
3) Tidy up the work area.
4) Check whether the power supply, gas and water faucet have been turned off.
Cooks:
1, responsible for dishes before cooking pass and after cooking beautification work.
2, ready for each meal required tableware, and keep tidy.
3, according to the order of serving and dish out in a timely manner to transmit the cutting and preparation, as well as the cooking of raw materials and dishes.
4, prepare appropriate utensils for cooked dishes in advance.
5, with the stove master dishes, to ensure that the dishes are neat and beautiful.
6, strictly abide by the food hygiene system, to eliminate spoiled dishes.
7, at any time to maintain work area health and personal hygiene.
8, to complete other work assigned by the superior.
Washing:
1. washing foreman must be familiar with a variety of raw materials cleaning and disinfection work and training of the organization to understand and be familiar with a variety of raw material processing methods
2. daily acceptance of vegetables in accordance with the prescribed standards, are not allowed to accept unqualified raw materials, and are not allowed to make things difficult for the goods merchants
3. vegetable processing according to the types of different vegetables and cooking regulations using Standards, vegetables, peeling and picking and other processing, such as selecting the old leaves, peeling the roots and whiskers to remove the old gang, etc., on the general part of the vegetable selection can be made in accordance with the specified rate of excellence
4. ... After washing the ear to hear the vegetables fished out and put in a special plastic frame with a leaky eye, control the water, sent to the kitchen in the special shelves.
5. After selecting, peeling and picking processed vegetable raw materials into the pool for washing, and then soaked in permanganate solution for 5?10 minutes
6. Soaked in washing and disinfecting solution of the vegetables placed in the flow of water in the pool to wash, vegetables are not allowed to have residual washing and disinfecting solution, will be cleaned vegetables fished out of the special plastic baskets with a leaky eye, the control of water, and sent to the departments or vegetable store
7. Delivered to each department or vegetable storage
7. wash vegetables negative shift is responsible for the daily inventory of raw materials captured vegetables to supervise the cleaning and processing and preservation of fresh storage
8. arrange for the priority of the use of the remaining raw materials of the previous meal, will be selected and washed clean raw materials placed in the vegetable storage
duties by the unspecified to the prevailing management standards
Dishwashing:
1. daily Dishwashing:
1. daily meeting in the kitchen to listen to the superior's orders and matters related to the department
2. to pass on the superior's tasks and set up the work as a task
3. to check that the staff in the department are groomed to meet the required standards
4. to prepare for the work every day with a clear division of labor
5. to train the staff of the department and the kitchen and the front office to coordinate the work
6. to train the staff of the department and the kitchen and the front room. Train the staff to coordinate with the kitchen and the front office
6. Train the staff to have a positive working mentality in order to cooperate with other departments
7. Prepare all the washing and disinfecting supplies and related work details before the start of the work
8. Train the staff to wash and disinfect the food according to the required standards in specific operations
9. Check the tableware and utensils on the cupboards and shelves to see if they are complete in the workplace. Whether the dishes and utensils are complete, in the process of cleaning operations should be noted that the cupboards and shelves of tableware and utensils should be given priority to clean the shelves have no or very little tableware and utensils, so as not to supply the use of
10. in the process of cleaning operations at any time to keep the dishwashing room site is clean and tidy and free of grease and dirt, so as not to cause unnecessary losses in the moving utensils sliding
11. each cleaning and disinfecting must be Place in designated position for easy removal
12. Clean and disinfect carefully, clean equipment and tools and empty slop and garbage cans, travel strictly and carefully cleaned and disinfected
13. Check whether the power plugs and switches of electrical equipment are turned off and record
14. Check whether the hygiene is unqualified and record
15. Staying on duty Duty personnel must clean all tableware and utensils and space with ultraviolet light for 20 to 30 minutes before the end of
16. Close the doors and windows to leave the store lock the key to the designated place
17. I can make a clear, two washed, three disinfection, four cleaning
duties by the unspecified to the prevailing management standards
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