2, the kitchen staff should be arranged in place, step by step, with clear rewards and punishments to convince people. Don't think of yourself as a boss, boss your employees around, treat your employees like brothers, and they will work for you seriously.
3. The cleanliness of the kitchen and the management of dishes are particularly important. Is the kitchen clean? This also represents whether you personally love cleanliness. Clean it once a day. The windows are bright and clean, and the stoves and platforms are as clean as new. Raw and cooked dishes must be placed neatly, and don't waste all the ingredients. Save money for the boss, only at night.
4. To ensure the quality of dishes, every dish must be done by yourself. Cold dishes, hot dishes and knives should be checked. Customer satisfaction and praise are your long-term survival.
New dishes must be introduced every week, so that customers can eat them for a long time. Explore the potential of employees, which employees invented dishes are appreciated by customers, and give them some rewards to make them motivated.
6, a small summary every day, which dishes have problems today, how to avoid it? What should be improved? Summarize once a month, so that criticism and praise can be carried out at the same time, so that employees can finish their work better.
7, be sure to communicate with the front desk lobby manager, because they really know the customer's reaction to the dishes, so as to better improve the dishes.
8. Lead employees to taste other dishes every month. First of all, learn from hundreds of people and open up your own ideas. The second is to increase the feelings between employees and themselves.
9. Be sure to complete all tasks according to the instructions of the executive chef. The intention of the executive chef and the boss is basically the same.