Food is the most important thing for people, and food is based on cleanliness. Hygiene management is a regular and indispensable task in the management of catering enterprises, so it is necessary for us to make a kitchen work plan. Here are five sample essays on the kitchen work plan for 2121, I hope you like them!

kitchen work plan model essay 1

in order to provide all kinds of high-quality products to the guests in time and ensure to meet all the needs of the guests, the kitchen has an inevitable responsibility for product quality management. To this end, this plan is formulated:

1. Arrange chef teams according to dishes and products, and each team will work under the leadership of the chef and the chef, and be responsible for their own cooking varieties, and process them in strict accordance with product specifications, so as to unify the standards of products and ensure the quality.

2. Each team must obey the leader and cook according to the recipes, menus, special dishes and reserved dishes. After going to work, first do a good job in the sanitation of the chopping board and stove, prepare all kinds of condiments, check and filter to prevent impurities from mixing and affecting the quality of dishes.

Third, the principle of advanced and first-in-first-out should be adhered to for processing raw materials. The raw materials must be carefully collected, stocked and developed, and the materials should be taken in stages to make the best use of them. Refrigerator instruments should be placed neatly, raw and cooked separately, and sorted every day to prevent food from spoiling. If it is found that spoiled food is not allowed to be processed and sold, it should be reported to the chef for treatment.

fourth, adhere to the principle that food is not up to quality, quantity, container and religion. In particular, color dishes and Huogong dishes should be taken seriously, and the flavor characteristics should not be changed at will, and the time of serving dishes should be mastered in strict accordance with the order and guests' requirements.

5. Strictly control the hygiene of good food

, and strictly check the purchase, picking and cooking to prevent food contamination. Work in strict accordance with operating procedures, and disinfect tools, chopping boards and other appliances as required.

6. In order to eliminate the problem of unqualified dishes, the chefs are numbered and signed, and follow-up services are provided, so as to urge the chefs to make every effort to ensure the product quality during cooking.

7. At any time, according to the changes of market demand and customers' requirements for dishes, the dishes are partially trimmed and improved to improve the quality of dishes and make the color, fragrance, taste and shape of dishes more suitable for the changes of people's tastes.

model essay on kitchen work plan 2

Only by analyzing the needs and desires of different levels in time can catering operators develop a variety of new products that meet the needs of different levels. Products that meet people's needs can be accepted by customers. Therefore, make a product development plan:

First, the kitchen should keep close contact with other departments (front office, purchasing department and marketing department) to keep abreast of the market information demand and improve and develop the products.

1. Understand the requirements of nutrition, quality, raw materials and utensils of dishes.

2. Understand the price, promotion means, sales volume and advertising of dishes.

3. Understand the market capacity, customer demand, consumer psychology trend, and reflect the product quality.

second, the kitchen will communicate with the whole staff, so that all staff can make suggestions for product development, and accordingly establish a rationalization proposal processing system, effectively reward rationalization suggestions, institutionalize them, and advocate and encourage innovation consciousness.

third, set up a product development team, led by the kitchen, with the participation of purchasing and marketing departments. According to the market information, continuously develop new products.

4. Collect new product development proposals regularly and pass the evaluation and appraisal. Make a new product plan and task book, and then study the sales and service methods of products through trial production and appraisal.

5. Provide regular job and technical training for employees, evaluate and assess the chefs of each team, and reward and punish them according to their work performance.

model essay on kitchen work plan 3

Food is the most important thing for people, and food is clean-oriented. 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 plan is specially formulated.

first, establish a health organization. The company sends an important person-in-charge to preside over and take charge of health work (set up a health and cleaning department) and set up a health specialist (concurrently) to carry out all-round management of health work. Each department elects several part-time health supervisors. Conduct regular health checks. (In the production workshop, the supervisor will arrange the cleaning and sanitation work every day, and set up full-time (part-time) environmental sanitation staff to be responsible for cleaning the floor sanitation of the production workshop at any time. Part-time health supervisor is responsible for inspection and supervision of daily health work).

second, sign the responsibility certificate of health work at different levels. Health work is managed by objectives. At the end of each year, the competent leader, the heads of all departments of the company and the competent leader sign the responsibility certificate for health work in the second year, and accept and inspect according to the provisions of the responsibility certificate, and reward and punishment will be honored. During the surprise inspection and routine inspection, if any link or team is found to have problems, the responsibility of the parties concerned shall be directly investigated, and the competent leader shall put forward suggestions for handling and rectification, which shall be implemented by the team leader.

3. Environmental sanitation follows the principle of "regional division of labor, overall responsibility and implementation to all people".

1. The floor and ceiling shall be clean and tidy, free of garbage and dirt.

2. The walls shall be clean, and the "five noes" shall be adhered to. There shall be no dirt, cobwebs, dust, disorderly posting and scribbling.

3. The main ingredients and ingredients in the workshop are displayed in an orderly manner, and different tableware has a fixed placement position. The producers do not mix seasonings and utensils, which affects hygiene.

4. The corner shall be kept clean, with sundries and no random piles. Temporary piles shall be cleaned in time.

5. Garbage should be dumped in a special dustbin (bucket).

6. In order to ensure the unblocked sewer pipe, the competent department and leaders shall be responsible for handling the blockage immediately.

iv. food hygiene shall be strictly implemented in accordance with the requirements of the food hygiene law and the health "may 4th" system, so as to prevent poisoning accidents and be 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.

5. Strengthen personal hygiene management and urge employees to do their own hygiene well.

1. Front-line producers and waiters in hotel production and operation must hold relevant certificates, have "health certificate" and "health training certificate", and have an annual inspection.

2. People suffering from infectious diseases can only report to work again with health certificates from hospitals and health departments after treatment.

3. Producers must wear work clothes (hats) to work. During the operation, they are not allowed to wear slippers, high heels, shorts or miniskirts, vest or topless clothes, smoke, chew betel nuts, eat melon seeds and other foods, keep long hair or beard, wear rings or paint nail polish.

VI. Anyone who violates the above terms will be severely punished in strict accordance with the relevant provisions of the Employee Award Regulations.

kitchen work plan model essay 4

For the marketing operation of the company, we should control the waste in the production process according to the production target, formulate a practical and useful organizational structure, establish a clear division of posts, and scientifically combine the personnel so that each production is directly responsible by a specific person.

second, the responsibilities of each position in the kitchen

The ultimate goal of designing the kitchen organization is to effectively organize production, so that all departments in the kitchen can operate normally, and everyone is responsible for all the work. Specify job responsibilities, organizational relations, skill requirements, working procedures and standards for the post. Make every employee in the post clear about his position, scope of work, responsibilities and authority in the organization, know who he is responsible for, who he is supervised by, who he has inevitable contact with at work, and know that he is responsible for his work.

1. Responsibilities of the executive chef

Work plan:

① According to the business objectives, policies and tax targets issued by the Food and Beverage Department, be responsible for the menu planning and replacement of the restaurant and the formulation of product specifications.

② Make menus for large and important banquets, cocktail parties and cold dinners, personally make purchase plans and production arrangements, and conduct inspection and supervision to ensure credibility and profit.

③ Make plans for food festivals and food weeks according to market conditions. At the same time, according to the technical situation of the kitchen, the market supply situation and the inventory situation, make plans for special dishes and promotional dishes.

④ According to the sales and forecast, make a plan for daily production, and strictly control the inventory and surplus food. (5), make the kitchen production operation procedures and work specifications.

⑥. According to the product requirements, organize to formulate the quality specifications of raw materials and put forward the above requirements to the purchasing department. ⑦ Make plans for new product development, testing and application, and establish the catering style of our store.

⑧ according to the production requirements, make plans for the replacement and purchase of kitchen equipment, tools and utensils.

pet-name ruby is responsible for the specification system of dishes, organizing the formulation of standard recipes or the production specifications of each process separately, so as to check the production specifications.

⑩ Make the chef's business training plan.

Organization and management:

① Organize and direct kitchen work, supervise food preparation, and produce high-quality products at the specified cost to meet customer needs.

② Plan meals, supervise, check and coordinate the work of chefs, and be responsible for their assessment and evaluation. (3), according to the production characteristics of each kitchen, work schedule, check the attendance of subordinates.

(4), according to the chef's business ability and technical expertise, decide the arrangement and scheduling of personnel in each post.

⑤. According to the requirements of the hotel, formulate the rules and regulations of kitchen work and the post responsibilities of direct subordinates. Formulate the control and checklist of each work.

food preparation:

① check the preparations before the meal.

② check the food preparation methods and operation specifications.

③ check the quantity and specifications of each dish.

④ taste the cooked dishes.

⑤ check the tray loading specifications and the requirements for tray decoration.

⑥ check the hygiene situation in the production process.

⑦ check the speed and temperature of the dishes.

⑧ Instruct the chef and chef to do fine cooking.

⑨ Check and control the utilization and storage of food raw materials to ensure that the dishes meet the cost accounting.

food sales:

① solicit opinions from restaurants on product quality and production supply on a regular basis, and implement and solve the opinions. (2), the principles and requirements of direct subordinates and restaurant cooperation, and cooperation guidance.

③ Pay attention to the guest's opinions and handle the guest's complaints about kitchen production.

Other aspects:

① Responsible for the arrangement and coordination of kitchen production tasks.

②. Be responsible for the safety inspection of kitchen environment and production process.

③ Check the gfd and personal hygiene of employees to make them meet the requirements of the hotel, remind employees to abide by the employee code and be responsible for their actions.

④ Be responsible for the chef's technical files.

⑤. Reports and applications related to the work of the Supervisory Office.

2. Responsibilities of the Chef:

① Accept the instructions of the Executive Chef and report the work.

(2), formulate the responsibilities of the supervisor, be responsible for the assessment of the supervisor, put forward rewards and punishments according to his work performance, and report to the executive chef for approval. Supervise and coordinate team work.

③ According to the chef's professional level, put forward suggestions on the arrangement and transfer of post personnel, and arrange work shifts according to production requirements.

④ participate in the formulation of menus, product specifications and food procurement specifications, and participate in the development and research of new products.

⑤. Plan the production of this kitchen, and put forward the ordering requirements of required raw materials every day according to the menu and sales situation. 6, according to the menu and production tasks every day, command each group to do a good job.

⑦. Conduct on-site command when serving meals, and supervise and inspect to ensure that the quality, specifications and delivery speed of dishes meet the requirements of the restaurant.

⑧ Be personally responsible for and participate in the cooking of large banquets and important guests.

pet-name ruby, after the preparation and supply work, supervise each team to do a good job in cleaning, collection and safety.

attending, supervise the appearance and hygiene of kitchen staff, and remind subordinates to implement the employee code and take responsibility for their actions. Application for certification of relevant materials, leave, etc.

3. Responsibilities of the supervisor:

①. Arrange shifts and arrange rest reasonably.

(2), formulate the job responsibilities of each post, assess the work of the chefs in this class, and put forward suggestions on rewards and punishments according to the work performance. (3), to participate in post work, take responsibility.

④ master the menu and tasks of the day, and clearly assign tasks to each post.

⑤. Check and implement the preparation of meals to ensure product quality and working standards.

⑥. Command the health work of the shift and the safety of the energy switch, and be responsible for the storage of equipment and food.

⑦. Put forward the ordering requirements of this department every day, and report the work to the head chef regularly, so that the superior can know the work and production situation of the team.

⑧. Arrange work shifts every week and arrange rest reasonably.

4. Chef's responsibilities:

① Accept the supervisor's work instructions, master the meal menu of the day, understand the work tasks, and collect the raw materials according to the procedures. Do a good job in preparing for each meal.

② check the work once before the meal, take responsibility and report the problems that cannot be solved in time.

③ The operation shall be carried out in strict accordance with operating procedures and product specifications and standards, and attention shall be paid to hygiene, safety inspection and economy. ④ Problems found in operation should be reported in time:

The food quality does not meet the requirements;

the operation of the previous procedure did not meet the requirements;

the operating equipment is abnormal;

insufficient tools or appliances;

⑤ Responsible for equipment maintenance, tool cleaning and collection in the operation area.

⑥ Be responsible for collecting raw materials, cleaning tools, cleaning environment and sanitation, and turning off energy after work. ⑦ Accept other tasks from superiors.

5. Responsibilities of the supervisor of sanitation and equipment:

① This position is held by the supervisors of each shift or the employees of each shift in turn, so that the whole kitchen staff can pay attention to the work of sanitation and equipment.

(2), supervise and urge health professionals to strengthen kitchen hygiene in daily work.

③ The equipment and kitchenware (such as kitchen knives, shredders, rice cake frying equipment, etc.) used for processing food raw materials shall be kept clean and hygienic. ④ Control the generation of bad smell of cooking equipment and tools, and improve the equipment efficiency.

⑤. Maintain the refrigerated cleaning and disinfection equipment, and supervise the cleaning and hygiene work according to the operating procedures.

a. type of equipment;

b, cleaning time;

c, disassembly, washing and installation steps;

d, safety precautions.

e, the nature, quantity and water temperature of detergents and disinfectants used for washing, rinsing and disinfection. The sanitation of equipment, tableware and the environment depends on the management and all employees' understanding of it.