How does the chef manage the kitchen? I. Overview of the Kitchen Department
Two. Functions of the kitchen department 5-5
Third, the kitchen department organization chart?
Fourth, the kitchen department director's job responsibilities
V. Responsibilities of kitchen staff at all levels
Relevant management system of intransitive verbs
(A) pre-job training
(2) Hygienic standards for kitchens?
(3) the kitchen safety management system
(4) Prevention of common accidents in the kitchen
(5) Standard operating procedures for primary processing of raw materials?
(6) Standard operating procedures and quality standards for raw material cutting and matching?
(7) Work instructions of the stove chef
Seven, kitchen management chart
(a) food production process flow chart
(II) Reference Table for Net Material Ratio of Raw Materials
(3) Detailed rules for the daily assessment of employees?
(4) Detailed rules for kitchen safety inspection
(5) Customer complaint handling record?
(6) Pre-job training schedule for kitchen staff?
Revenge the chef, how to manage such a kitchen? First of all, you should play a good role. Now, you are paying attention to serving people with virtue. You should use your heart to make others obey, not let others retaliate against you.
How does the chef manage the kitchen well? First of all, as a chef, he must have his own quality and accomplishment. Have leadership and management skills, affinity, ability to speak and do things, and even better.
Kitchen staff should be arranged in place, step by step, with clear rewards and punishments to convince people. Don't treat yourself as a boss, treat employees as bosses, and treat employees as brothers, so that employees will work for you seriously.
The cleanliness of the kitchen and the management of dishes are particularly important. Is the kitchen clean? It also represents whether you personally love cleanliness. Clean it once a day. The windows are bright and clean, and the stove is as clean as new. Raw and cooked dishes must be placed neatly, and don't waste all the ingredients. Save it for the boss, only at night.
To ensure the quality of dishes, each dish should be cooked by yourself. Cold dishes, hot dishes, and knives should be checked. Customer satisfaction and praise are the foundation of your long-term survival.
New dishes are introduced every week so that customers can eat them for a long time. Explore the potential of employees, which employees invented the dishes that customers appreciated, and give them certain rewards to make them motivated.
A small summary once a day, which dishes have problems today, and how to avoid them? 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 do their jobs better.
Be sure to communicate with the front desk lobby manager, because they really know the customer's reaction to the dishes, so that you can better improve the dishes.
Lead employees to try other people's dishes every month. First, learn from others and open your mind. The second is to increase the feelings of employees and themselves.
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.
Step reading
Don't gang up, cliques, and the executive chef, with the idea of ending other people's jobs. The executive chef trusts you, and you should cooperate with him in a down-to-earth manner, because his social relations are definitely better than yours. If something better happens in the future, he will definitely think of you first. If you have other wild ideas, it is not good for yourself and everyone. Maybe you will lose your job soon. Do the above, you will become a qualified chef, and your future is bound to be boundless. The above viewpoints belong to personal work experience, and I hope to help you.
How can the chef in the hotel pay the chef when the boss runs away? Find the labor bureau to freeze assets.
As a chef, how to manage kitchen hygiene? We are all in the same trade. In fact, personal understanding is different, and the understanding of cleanliness may be biased. Since you are a chef, I think you have the capital to manage the kitchen. My suggestion is that you might as well let them do kitchen cleaning according to your own requirements.
How can I write a composition if I am a chef? When you hear the name chef, do you have a contemptuous attitude, or even say contemptuously, "Hey, isn't it just a real' cook'?" My friend, if you are biased against this job, you are wrong.
If I can become an excellent cook, I will use my hands to create a beautiful and happy life for the people. It is I who cook all kinds of food for graduate students to ensure your satisfaction. Such as old people's food, children's food, patient's food, tourist food, health food, special food, sports food and space food ... In addition to these special foods, of course, we must make delicious holiday cakes and famous dishes made of delicacies. Therefore, these products are of good quality, rich nutrition and beautiful appearance. I will send my products to all parts of the country, so that people all over the country can share the delicious food cooked by my China chef.
Friend, what do you think of eating such nutritious food with all colors and flavors? What do you think of seeing such delicious food and making children drool? Don't you think the job of chef is very common but extremely meaningful?
At that time, my own food will be very popular. However, those "little gluttons" should be careful not to eat their stomachs because they are greedy and overeat.
When I am invited to exchange experiences in foreign countries, I, an ordinary chef, will win honor for my country. How proud I am.
Of course, I will continue to innovate, improve my skills and train more and better chefs for the country.
I am an assistant chef in a hot pot restaurant. The chef told me that the guests would solve this problem without paying the bill. There is no better way. Look at the dish where the hair appears, and the responsibility lies with people.
If it is found in a pot, the person who has something to do with this hot pot will bear it. Leaders take on more responsibilities, that is, yourself. Things have been taken care of and everyone is watching.
Chef in charge of the job-seeking canteen: more than ten years of chef experience, three years of chef experience and three years of chef management experience. With such rich experience, you can manage and operate a large catering enterprise with high income and optimistic prospects. Moreover, the management of catering industry and mid-range restaurants is still not in place, which can tap the deep market potential. Wish you success!
How should a chef manage the kitchen? Take your time. First of all, you should mix well with the boys in the kitchen, then you should be familiar with the dishes and workflow of each stall, and you should pay special attention to the quality of the dishes. Monitor the progress of each line. It is best to have a regular meeting every day at work, find problems, deal with problems, and try to keep a low profile! The night market should ask about the floor order tomorrow and the kitchen inventory, so that you can know what is missing and what to use tomorrow, so that you can order the goods tomorrow morning.