I have some experience about kitchen management, which is the crystallization of many years' kitchen management career. Now I will dedicate it for your reference.
First, the post division of labor is clear
Reasonable division of labor is the premise of ensuring kitchen production. China Eating Net catering consulting experts believe that the kitchen floor should be protected according to the production situation and the layout of facilities and equipment, and then clearly defined according to the functions and requirements of reserved posts, so that each employee can know his responsibilities, what the Constitution is and who he is responsible for.
Second, the constitutional goodness and supervision of the system;
After the establishment of the system, it should be gradually improved according to the operating conditions, and the more sensitive terms such as rewards and punishments for employees should be clear and clear.
Third, people-oriented management
Only a reasonable division of posts, a sound system and high-quality personnel can make it work, and the modern kitchen floor should change the traditional concept of focusing only on skills and not on its own cultural literacy. You know, the skill level can only represent the past, and it is difficult for craftsmen with educational experience and lack of theory to make achievements. Moreover, in the smoky kitchen, if the quality of personnel is not good, it is very easy to breed right and wrong. Admittedly, the kitchen can't ignore the real skill base when recruiting employees, but it should raise the requirements in culture and education. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the operator's concept, can dishes be produced in the breakthrough, form a style, and communicate and coordinate more easily in daily life.
Fourth, cost management direct raw material costs
Verb (abbreviation for verb) departmental coordination