In order to improve the work skills and professional quality of employees. The opening training plan is specially formulated as follows:
1: Quality requirements for kitchen staff (concentrated training courses)
1: Cooking and side dishes postures
2: Language and conversation
3: Code of conduct for kitchen staff
4: Appearance, grooming, personal hygiene
5: Kitchen staff rules and regulations, corporate culture< /p>
2: Job Responsibilities of Kitchen Staff
1: Job Responsibilities of Kitchen Staff
2: Job Responsibilities of Personnel on Duty
3: Job responsibilities of cold dish staff
4: Job responsibilities of seafood room staff
3: Basic skills training
1: Production of dishes
< p> A: Classification of dishesB: Standardization of dish matching
2: Daily purchase acceptance standards of dishes
A: Cutting and matching The supervisor strictly accepts the dishes according to the standards
B: Each position must provide timely feedback on the raw materials
C: The chef supervises the raw materials
Four: Impermanence method Management
1: Regular organization
2: Regular classification
3: Regular cleaning
4: Regular maintenance
< p> 5: Normal standards?Five: Connection between front and backstage
?1: Ordering procedure
?2: Coordination of main dishes and side dishes
p>
Six: Cooperation between the head chef and the dish R&D team
1: The head chef’s supervision of the R&D team
2: The R&D team regularly updates the dishes
3: Timely communication between the R&D team and the front desk
7: Training of restaurant orderers and waiters
8; Training of Abalone Princess’ operating procedures
p>I highly recommend