Kitchen management is not only about controlling costs, managing personnel and controlling the quality of dishes. Many times, some small details in management are often overlooked. Next, I'll tell you the details of kitchen management. Come and have a look!

The pipeline is wrapped in tin foil and there is no oil.

The oil smoke pipe in the kitchen is difficult to clean because it is located in the back, and it is filled with smoke for a long time behind the stove. If wrapped in cotton cloth, it will be covered with oil and become a hotbed of bacteria.

To this end, we use tin foil to wrap the pipeline, and the color is integrated with the surface color of the stove, so that the pipeline will not be very prominent and the kitchen as a whole will be more beautiful.

Tin foil does not get greasy easily. Even if the tin foil is really dirty, you can take it off and throw it away and put on a new set of tin foil.

One-ear pot dishes are the most fragrant.

Influenced by Cantonese cuisine in the past, more than 90% of restaurants and kitchens now use two-ear cauldrons. This kind of cauldron has a thin bottom, which is suitable for cooking in Cantonese style, because Guangdong cuisine should pay attention to the taste of the pot, but it is not suitable for cooking in northern cuisine.

Now, we have picked up the long single-ear pot that we left behind in the past, and made Shandong cuisine with it, one pot and one dish, which tastes more fragrant. Because the single-ear pot is small in area, heated quickly and cooked quickly, it is better than the northern cooking made by the double-ear pot. Moreover, the pot is small and easy to control the heat, which is especially suitable for baking, frying and roasting dishes.

Mix the sauce in advance and pay attention to dust flies.

Many dishes sold in restaurants are served with sauces, which need to be prepared in advance and served after the dishes are served.

The time difference before the sauce is served is a blind spot to prevent and control food safety. We must do a good job in preventing dust, mosquitoes and flies during this period. Dust will not only affect the appearance of the sauce, but also spread harmful bacteria and cause pollution if mosquitoes and flies fall on it.

Therefore, we put a special plastic cover on the sauce to prevent it from being polluted.

This special bone cutter cuts bones more powerfully.

If the restaurant cuts a lot of ribs every day, it will take too long working hours if these raw materials are processed by hand. Severe cutting will accelerate tool wear, increase tool breakage rate, waste unnecessary costs, and sometimes cause accidents, which will bring potential safety hazards to employees.

So we bought a professional bone cutter and cut ribs with a circular saw blade, which is faster, safer and more labor-saving. A machine can cut hundreds or kilograms of aggregate a day, which greatly improves the work efficiency.

Put a mirror in the corner of the kitchen to prevent collision.

There will be many corners in the kitchen. For example, the exit of the kitchen is at a 90-degree angle with the food delivery entrance. People who go out of the kitchen won't see if someone is delivering food, so collisions often occur. If the chef carries heavy objects, the consequences will be unimaginable.

Therefore, in order to avoid collision, we put a large convex mirror at the corner, so that employees can see whether someone is coming from the opposite side by glancing at the mirror before passing by, thus avoiding unnecessary collision.

It is easier to clean the lotus desk lamp with plastic wrap.

The kitchen fume is relatively large. It won't be long before the kitchen utensils are covered with oil stains, making it difficult to clean them. If detergent is used for cleaning, it will accidentally drip into food, which will also cause food safety hazards.

To this end, we use environmentally friendly transparent plastic film instead of lampshade, which is quite transparent. If the plastic film is dirty, it can be directly removed and discarded, and then replaced with a new one, which is convenient and quick.

However, it should be noted that when using this method, energy-saving light bulbs should be used, because their heat dissipation is small and will not damage the plastic film.

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Placement requirements

Supermarket-style shelves, away from the wall and the ground 15 cm or more. In order to facilitate cleaning and hygiene, common items are placed in conspicuous positions, so that everyone can find what they need within 30 seconds. Large and heavy items are placed on the bottom floor, which is safe and convenient to carry.

Storage specification

Generally, the storage capacity does not exceed three days, and each item has a maximum storage capacity and a minimum storage capacity. All food must be first in first out, left in and right out, so as to ensure that the food is fresh and does not exceed the shelf life.

Scribing partition, responsibility to people.

Draw a clear line between departments, and then from departments to individuals. Everyone has the area and scope of responsibility, so as to avoid unclear responsibilities and prevarication.

Color management method

Color is used to distinguish raw and cooked food, fruits and vegetables, such as: red stands for raw food, blue stands for semi-finished products, and green stands for fruits and vegetables. The used knives, chopping boards and containers can distinguish raw and cooked utensils by color, which is clear at a glance, avoiding cross-contamination during processing and storage, and effectively ensuring food hygiene and safety.

Implement 6T management.

The composition of 6T is daily processing, integration, cleaning, standardization, inspection and improvement. The implementation of 6T management allows managers and front-line employees to act together, find out problems, formulate measures and stick to it.

Energy saving concept

Divide the control switch into several sections, indicate the turn-on time of working lights, non-working lights and air conditioners, post the use standard, time and required temperature, and have a person in charge to guide scientific water use, for example, washing hands and things is not as big as possible, on the contrary, it will waste water and dirty clothes, and the vegetable washing water will be filtered to clean and wash the floor ...

safety consciousness

Clear operating specifications, each machine has operating instructions and safety instructions, and articles must be lifted above the head with a ladder. If the weight exceeds 25 kg, it must be carried by two people. All gas switches are marked with arrows, and the person in charge and the person in charge of vacation indicate the location and usage of fire-fighting equipment, and post pictures of escape and self-help in a cartoon and easy-to-understand way, so that every employee can use fire-fighting equipment, know how to escape and self-help, and make safety awareness deeply rooted in people's hearts.

Enhance employee self-discipline

Because everyone's responsibility area is pasted with photos and names, which directly affects personal honor, and when compared with other people's regional differences, they will feel shy, so as long as they find that there is something wrong with their responsibility area, they will be very conscious and perfect.

Image management

Every department posts gfd standard pictures and mirrors in the employees' commuting passage, asking every employee to take a look at me before going to work, so that every employee can keep a good mental outlook and maintain the corporate image when going to work.

Through the above refined management, strengthen the sense of responsibility, mission and honor of each employee, and improve the consciousness, initiative and enthusiasm of employees. It can also make management institutionalized, standardized and standardized, so that the management system can be implemented more persistently and coherently.

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