Kitchen Management Plan

Restaurant employees should advocate and advocate the atmosphere and family-friendly management. 1. Promote the style of intimacy. Intimacy means that all employees, including managers and employees, employees and employees, and employees and customers, are harmonious with each other as one family. 2. Promote the style of unity. Unity means that all employees have a clear division of labor and cooperate with each other. It is unity under the same goal. This kind of unity is the fundamental guarantee for the restaurant to achieve its own goals and the driving force for the restaurant's development. Only through unity can employees work together with one heart and one mind.

Promote the culture of mutual assistance. Mutual assistance means that employees care about each other, love and help each other, both at work and in life. 4. Promote the trend of friendship, that is, employees get along well with each other and love each other. Friendship is based on "benevolence". Only "benevolence" can be friendly to others. Employees are required to be strict with themselves and lenient with others. 5. Promote the trend of diligence and thrift. Diligence and thrift means hard work and frugality. Diligence and frugality are the precious wealth of a restaurant, and practicing strict frugality and opposing waste are also the ways for a restaurant to prosper.

6. Promote respect and respect, that is, although there are positions and types of work in the restaurant, every member of the restaurant must be able to respect each other, not look down on others, look more at the advantages of others, and show more respect to others. When others learn, they can respect others' personality, knowledge, technology, work and even living habits. 7. Promote cooperation. Cooperation means that although there is division of labor in the work, one can divide the labor without dividing the family, be able to divide the labor and cooperate, not be a neighbor, care about everything inside and outside the job, do it with all one's heart, and take the initiative to help others. . 8. Promote a trust-based culture. Trust means that managers and employees in the restaurant can understand each other, are not suspicious, trustworthy, do not use power to pressure others, do not deceive superiors and subordinates, can select and appoint talents, know people and appoint them well, and be meritocratic. Lift, use it without any doubt. Everyone from top to bottom can be honest and treat each other warmly.

It is a good atmosphere formed consciously by restaurant employees over a long period of time. As a restaurant manager, I will try my best to guide this kind of atmosphere so that the entire restaurant members have a good atmosphere and spiritual outlook. I also believe that the entire restaurant will show a good atmosphere, because these will be the great spiritual wealth of the restaurant. I believe that if employees work in such a good atmosphere and manage it, they will definitely establish a good catering image, which is of great significance in expanding the reputation and reputation of the restaurant. Kitchen production process control plan

1. Dishes positioning

Focus on the principle of cooking rough dishes with finesse, being meticulous, turning waste into treasure, and providing excellent value for money.

2. Dishes Quality

Organize several technical backbones in the kitchen and set up a dish research team to promptly exchange and summarize feedback from the front office and customers every day. Start from every small link and gradually improve the shortcomings. Adjust the dishes in a timely manner to improve the quality of the dishes, avoid improper operations, do not bring any losses to the restaurant, and work together to present high-quality dishes on the customer's table.

3. Strictly control costs and make the most of everything.

Record the kitchen business conditions and purchased raw materials one by one, grasp all links, assign responsibilities to people, divide labor carefully, save raw materials, properly preserve raw materials to avoid unnecessary waste, and make the best use of everything. use.

Fourth, the kitchen includes processing and cooking.

It will be divided into different positions, and there are many links among them. To make each link closely connected and clearly divided, the kitchen production process must be controlled. Kitchen production control is to inspect and guide production quality, product cost, and production specifications in the three processes to eliminate all production errors at any time. Ensure that the expected cost standards are met, eliminate all productive waste, ensure that employees operate in accordance with production specifications and standards, and form the best production order and process. 5. "Kitchen Operation System" The kitchen must develop a set of strict and feasible operating procedures to strictly control the quality of the dishes. (1) Determine people and positions, starting from the processing of semi-finished products.

Determine the taste and ingredients of each dish, and let each chef cook it according to taste and mix it according to the ingredients. (3) The production speed must be fast, and the chef must do a good job in daily preparations to prepare for the normal operation of the dinner. 6. "Kitchen Work System" 1: Abide by the company's rules and regulations, obey orders, respect superiors, be united and harmonious, and help each other. 2: Comply with the restaurant’s attendance system, come to and from get off work on time, do not leave early, and ask for leave if necessary. 3: Working hours are 9:30-14:00 in the morning and 16:30-21:30 in the afternoon. Staff on duty must wait until the guests have finished before leaving get off work. 4: Meal time is 10:30-11:00 in the morning, 16:30-17:00 in the afternoon, 21:30-22:00 in the evening. 5: Everyone must be at their posts during working hours. They are not allowed to leave their posts without authorization and are not allowed to gather in groups. slapstick. Dinner time is from 11:00 to 13:45 noon, and the chef on duty will complete the work after 17:00 to 21:15 in the evening. 6: Kitchen staff are not allowed to eat any restaurant food secretly. 7: Kitchen staff are not allowed to skip work during working hours. 8: The kitchen must be clean and tidy, and it must be cleaned every Monday and Thursday. Each department must do a good job in sanitation of its own position every day.

9: If it is caused by improper kitchen operation, personal reasons will be investigated, such as deterioration, rot, foreign matter, odor, etc. In addition to the kitchen supervisor, the person responsible for the accident will also be fined accordingly. 10: Kitchen staff must perform four diligences: hand diligence, verbal diligence, mental diligence, and leg diligence. 11: Kitchen staff must save costs, eliminate waste, control the use of raw materials, save water, electricity, fuel, gas and make rational use of raw materials. 12: Grasp the quality of raw materials and the quantity of dry seasonings shipped out of the warehouse, so that they are well-known and well-documented every day, and strictly control the quality of the dishes. 13: Kitchen staff must do their job well and be responsible for their own scope of responsibility. If any problems occur, they will be directly held accountable. 14: Every kitchen staff must have the moral spirit of dedication, love for their profession, and helping each other to be an excellent chef. 15: Kitchen staff must have fire awareness to avoid accidents such as fire, leakage of electricity, leakage of liquefied petroleum gas, etc. They must turn off the lights, turn off the fire, turn off the liquefied petroleum gas, etc. before leaving work, and check regularly once a day to avoid accidents. Those who cause accidents will be punished according to the seriousness of the case and may even be held legally responsible. 16: Kitchen staff must strictly abide by the above rules and implement them conscientiously. If violated, strict penalties will be imposed depending on the severity of the case. Job powers of the head chef: 1. Responsible for the attendance and performance appraisal of each team leader, and correctly exercise the power of praise and criticism, rewards or punishments based on their work performance.

Have full authority to handle the daily business work of each kitchen and make advance work arrangements. 2. Reasonably mobilize and arrange the staffing of team leaders, chefs, and kitchen workers. 3. On-site inspection and supervision of various preparations in the kitchen. Job Responsibilities of the Head Chef: 1. Develop menus based on the characteristics and requirements of the restaurant. 2. Develop kitchen operating procedures and job responsibilities to ensure normal kitchen work.

3. Inspect and inspect kitchen work conditions, rationally arrange human and technical forces, and coordinate all work links. 4. Check the operation of kitchen equipment and the use of kitchen utensils and utensils. 5. Launch or increase varieties according to different seasons and major festivals to promote sales. 6. Check kitchen hygiene every day, ensure food hygiene, and implement food hygiene regulations and kitchen hygiene systems. 7. Develop a duty schedule, evaluate chefs, and provide opinions on promotion and transfer of chefs upon approval. 8. Reasonably allocate personnel, scientifically arrange operating procedures, ensure the rhythm of dish delivery, and provide a good foundation for service work. 9. Responsible for controlling food costs, accurately grasping raw material inventory, and understanding market supply conditions.

1. Kitchen attendance system 1. Kitchen staff must take attendance records when going to and from get off work. It is strictly prohibited to take attendance records on behalf of others or entrusters. 2. After putting on work clothes, the head chef reports in or does a general roll call. 3. According to the needs of kitchen work, chefs who work overtime will stay, and chefs who do not work overtime should leave after get off work. 4. When working, you should stick to your job, do not leave work, do not skip work, and are not allowed to do things unrelated to work, such as meeting guests, reading books and newspapers, playing chess, making private phone calls, and are not allowed to bring relatives and friends to public places in hotels. Playing, chatting, and humming songs or ditties are not allowed.

5. Employees who need to take leave due to illness should go through the leave approval procedures with the head chef one day in advance and present a valid certificate issued by the hospital. If the relevant procedures cannot be provided or the procedures do not meet the regulations, they will be treated as absenteeism or Early departure processing. Requests for leave should be made in writing and filed in writing. 6. If you need to ask for personal leave, you must go through the formalities for personal leave one day in advance. It will be valid only after being approved by the head chef. Without approval, you are not allowed to be absent without reason or leave the post without permission. Requesting leave by phone is not valid. 7. If longer working hours are required according to work needs, with the consent of the leader, the employee can be treated as overtime or time off. 8. This system applies to all kitchen employees. 2. Kitchen dress code 1. You must wear work clothes and hats when working, and wear your work number plate or work ID at the specified location. Clothing must be clean and tidy, and no bare backs, open chests, casual clothes, or strange clothes are allowed during working hours. 2. Work shoes must be worn during working hours. Slippers and sandals are not allowed. 3. Work clothes should be kept clean and tidy, and other accessories should not be used in place of buttons. 4. Work clothes can only be worn in the work area or related places. They are not allowed to enter places outside the work area. It is prohibited to enter the front office wearing work clothes. 5. Waist tying must be performed in accordance with regulations and no dragging is allowed. 6. Anyone who violates the above regulations will be punished according to the hotel's penalty regulations.

3. Kitchen hygiene management system 1. Wastewater used in cooking and processing food in the kitchen must be removed in time. 2. Clean range hood equipment regularly to avoid fires. 3. Special attention should be paid to cleaning the working kitchen counter, the inner side under the cabinets and the dead corners of the kitchen to prevent residual food from becoming moldy and smelly. 4. Food should be processed on the workbench, and raw and cooked food should be handled separately. Knives, vegetable pieces, rags, etc. must be kept clean and hygienic. 5. Food should be kept fresh, clean, and hygienic, and should be sorted into covered containers and stored in refrigerated or frozen areas after cleaning. Food should not be exposed to room temperature for long periods of time. 6. All perishable foods should be stored in refrigerated containers below 0 degrees, and cooked and raw foods should be stored separately to prevent odor transfer between foods.

7. Condiments should be packed in appropriate containers and cleaned in time. All utensils and dishes must not come into contact with the ground or dirt.

8. It is best to empty the trash can that night. Do not leave it overnight in the kitchen. If it needs to be cleaned overnight, it should be isolated with a bucket cover, and the surroundings of the trash can should always be kept clean. 9. When employees are working, they should wear neat work clothes and hats. They are not allowed to have long hair or long nails. They should avoid letting their hands come into contact with or contaminate the finished food and containers when working. Try to use tongs, spoons and other tools to take it out. 10. When working in the kitchen, you are not allowed to smoke, cough, vomit, sneeze, etc. in the work area and avoid food. 11. Kitchen staff should wash their hands thoroughly before working and after relieving themselves to keep their hands clean. 12. Kitchen cleaning should be done several times a day, at least twice, and utensils should be disposed of in a centralized manner. Pesticides should be placed separately from detergents, and a dedicated person should be designated to manage them.

13. You are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes, place shoes, or place random debris, etc. 14. When there is an infectious disease, treatment should be done at home or in the hospital and all kitchen work should be stopped. 4. Food raw material management and acceptance system 1. Implement the first-in-first-out principle for raw materials, use raw materials rationally, and avoid indiscriminate procedures and raw materials that are put into the warehouse first and left unused. 2. No dishes are allowed to be made without permission, and any waste of raw materials is prohibited. 3. Do not use moldy, odorous or other spoiled raw materials. The raw materials should be first in, first out and checked at any time.

4. Do not provide spoiled dishes and food to guests. 5. Do not take, eat or prepare any food in the kitchen indiscriminately. Disposal of spoiled raw materials requires approval. 6. Acceptance personnel must put the interests of the restaurant first, adhere to principles, conduct inspections impartially, and not seek personal gain. 7. Acceptance personnel must complete the raw material acceptance work in strict accordance with the acceptance procedures. 8. The acceptance personnel must understand whether the raw materials to be obtained are consistent with the quality requirements specified on the purchase order, and refuse to accept raw materials that are inconsistent with the requirements on the purchase order.

9. Acceptance personnel must know how to handle the items that have been accepted, and know how to deal with problems when they are found. If there are quality problems with the accepted raw materials, the acceptance personnel should bear the main responsibility. 10. After the acceptance is completed, the acceptance personnel should fill in the acceptance report and keep it or hand it to the relevant personnel of the relevant departments. 11. The above system applies to all kitchen staff. Anyone who violates the above regulations will be subject to the hotel's penalty system.

V. Daily work inspection system in the kitchen 1. Implement a hierarchical inspection system for all kitchen work, and conduct random inspections of each kitchen at irregular points and items.

2. The inspection content includes store rules, store disciplines, kitchen attendance, clothing, job responsibilities, equipment use and maintenance, food storage, dish quality, dish delivery system and speed, raw material conservation and comprehensive utilization, and safety The implementation of production and other rules and regulations and normal production operations. 3. The inspection of various contents can be carried out separately or simultaneously. Hygiene inspection: once a day, including food hygiene, daily hygiene, and planned hygiene; Discipline inspection: once a month, including kitchen discipline, attendance assessment, and store rules and regulations; Equipment safety inspection: once a month, including equipment use and maintenance safety Work; production inspection: once a week, including storage, responsibility production system, quality and speed. Daily inspection: twice a day, including work process, personal and other hygiene before and after meals. 4. Inspectors shall make appropriate handling of adverse phenomena discovered during inspections based on the circumstances, and have the right to urge the parties concerned to make corrections immediately or within a specified period. 5. If errors fall within the scope of personal responsibility or job responsibilities, the individual will be held accountable; if errors fall within the department, the responsible person will be held accountable, and corresponding financial penalties will be taken. 6. Those who repeatedly make similar mistakes, or who are required to make improvements within a time limit but fail to do so, shall be severely punished until dismissal. 7. Inspectors should be serious and responsible, treat everyone equally and act fairly. Personnel who participate in each inspection should keep written records of the time, content and results, and the inspection results should be linked to the personal interests of the department in a timely manner. 6. Kitchen duty handover system 1. According to work needs, the responsible person of each department has the right to arrange for the personnel of the department to be on duty. 2. The replacement staff must arrive at the work station in advance to ensure that the replacement is on time. 3. The person taking over the shift must explain the handover matters to the person taking over in detail and fill in the handover log before leaving the post. 4. The person taking over must carefully check the handover log, confirm and implement the handover content. 5. Personnel on duty should consciously complete the assigned tasks and are not allowed to leave their jobs without permission during working hours or do anything unrelated to work. 6. Personnel on duty and taking over should ensure that the dishes are produced normally during the period of duty and taking over. 7. Personnel on duty and taking over must properly handle and preserve remaining food and raw materials, and do a good job in cleaning and sanitation. 8. Personnel on duty and taking over must write a handover log when they leave work, and are not allowed to scribble on it. They must turn off the energy switch in time, lock the doors and windows and hand over the keys. 9. The head chef does not regularly check the shift handover records. 7. Kitchen Fire Safety System The main factors causing fires in the kitchen are: large accumulation of flammable oil and fat, failure to turn off the gas stove in time, gas leakage, failure to cut off electrical equipment in time, power supply or overloaded electricity, unattended oil refining, etc. 1. When you find that the connectors of electrical equipment are not secure or malfunction occurs, you should report it for repair immediately and use it after repair; 2. Do not overload the use of electrical equipment. 3. Cut off the power supply of various electrical equipment when not in use or after use. 4. Flammable materials should be stored away from heat sources. 5. Clean the remaining grease every day.

7. Special personnel should be supervised when refining oil, and fire should not occur when grilling food. 8. The boiler or fryer cannot be used beyond its capacity or temperature. 9. Clean the range hood and stove every day, and clean the range hood filter at least once a week.

10. Turn off the energy switch after get off work. 11. Kitchen fire protection measures are complete and effective. 12. All personnel must master the initial control methods and alarm methods for handling accidents. 8. Kitchen equipment and utensils management system 1. All kitchen equipment, facilities, and utensils must be operated in a civilized manner and operated and managed according to standardized standards. 2. Everyone must abide by the established maintenance measures for all kitchen equipment. 3. All personal utensils in the kitchen must be properly kept, used and maintained by myself. 4. The only utensils in the kitchen should be returned to the specified position after use. They are not allowed to be changed without authorization. At the same time, maintenance and normal use should be strengthened. 5. All kitchen tools should be kept for personal use and personal storage. 6. All utensils and tableware in the kitchen are not allowed to be taken out without permission. 7. All kitchen utensils and tableware should be handled with care to avoid human damage. 8. The user is responsible for maintaining and maintaining the utensils in the kitchen. If the equipment and tools are damaged or lost due to failure to comply with operating procedures and kitchen disciplines, they will be compensated according to the price. 9. Prepare for regular inspection and maintenance. After any equipment is damaged, it must be inspected by maintenance personnel. If it can be repaired, it will be repaired. If it cannot be repaired and needs to be replaced, it should be reported to the head chef for review and approval. 9. Kitchen Reward and Punishment System According to the restaurant regulations and the specific conditions of the kitchen, internal rewards and punishments will be given to employees in each position of the kitchen who meet the reward and punishment conditions: (1) Those who meet one of the following conditions will be rewarded: 1. Be loyal to their duties and work full attendance throughout the year , those who have outstanding work performance and have been praised many times by customers. 2. Propose rational suggestions for kitchen production and management, which will produce great benefits after being adopted. 3. Eliminate potential patients with major accidents in a timely manner during kitchen production. 4. Those who have consistently performed outstandingly in health work and are recognized by everyone. 5. Those who have outstanding achievements in saving materials and comprehensive utilization. (2) Anyone who encounters any of the following circumstances will be punished: 1. Those who violate kitchen discipline and refuse to listen to dissuasion. 2. Disobedience to distribution affects kitchen producers. 3. Those who work carelessly, causing customers to complain about the kitchen work or the quality of the dishes. 4. Those who cheat or gossip, create conflicts, and affect the working relationship between colleagues. 5. Those who fail to produce according to operating procedures and damage kitchen equipment and utensils. 6. Failure to produce according to operating procedures and causing serious accidents. 7. Those who fight and fight, causing consequences. 8. Those who do not clean up the raw materials on time, causing spoilage and odor. (3) The implementation of the above reward and punishment regulations shall be based on facts and based on specific circumstances. The head chef shall review and determine the specific reward and punishment methods and scope. Those who have made outstanding contributions or made serious mistakes will be reported to the restaurant manager for handling according to the employee code and other regulations.

Kitchen Discipline 1. Kitchen employees must clock in and out when going to and from work, and should prepare enough time to change uniforms in order to arrive at their jobs on time. 2. Employees are strictly prohibited from punching in for others and strict attendance checks are required. 3. Obey superiors’ leadership and conscientiously complete various tasks as required. 4. Kitchen employees should stick to their posts during working hours and are not allowed to leave their posts without permission; they are not allowed to sit on the chopping board or workbench.

5. In order to ensure a clean and good working environment and improve work efficiency, smoking, loud noises, and chatting are not allowed in non-smoking areas during working hours. 6. Neat, elegant and decent work clothes must be worn during working hours. Aprons, work caps and male employees are not allowed to have long hair. 7. Wear your work number plate or work permit at the designated location when working. 8. It is strictly forbidden to eat or take food or objects in the kitchen. Kitchen food is not allowed to be handed over to others without authorization, and food is not thrown away on the pretext that it has spoiled. Artificial waste is strictly prohibited. Food should be registered after spoilage. 9. The kitchen is an important place for production. Non-staff members are strictly prohibited from entering without the consent of the head chef. The details are implemented by the person in charge of each area.

10. Consciously develop hygiene habits and keep work stations and hygiene areas clean and tidy.

11. Strictly implement the regulations of various management systems in the kitchen.