In order to improve the work skills and professional quality of employees. Specially formulated the following opening training plan:

One: the quality requirements of kitchen staff (focusing on training courses)

1: Cooking and side dishes.

2. Language dialogue

3. The kitchen staff code of conduct

4. Appearance, grooming and personal hygiene

5. Kitchen staff rules and regulations, corporate culture

Two: the responsibilities of the kitchen staff.

1: Job responsibilities of kitchen staff

2. Responsibilities of the personnel on duty

3. Job responsibilities of cold dish personnel

4. Responsibilities of Seafood Room Staff

Three: basic skills training

1: Cooking

A: classification of dishes

B: standardization of cutting vegetables and side dishes

2. Daily food acceptance standard.

A: The director of cutting and matching strictly accepts the dishes according to the standards.

B: All posts should give timely feedback on raw materials.

C: the chef's supervision of raw materials

Four: impermanence law management

1: Regular finishing

2. Constant classification

3. Always keep clean

4. Regular maintenance

5. Constant specification

Five: the connection before and after.

1: ordering procedure

2. Main course with lotus and side dishes.

Six: the cooperation between the chef and the food research and development team

1: Chef's supervision of R&D team

2. The R&D team regularly updates the dishes.

3. Timely communication between the R&D team and the front desk

Seven: Training for restaurant orderers and waiters.

Eight; Abalone Princess Operation Process Training

I recommend it carefully.