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Anonymous users2024-01-231 People are the most decisive factor of production. The staffing of the kitchen must be selected according to the business needs of the kitchen, and the advantages of talents should be complementary.
2 The design and layout of the kitchen directly affects the efficiency and investment, so it must meet certain requirements.
3. The design content of the kitchen mainly includes the design of the internal environment such as determining the location, area and height of the kitchen, walls, ceilings, floors, doors and windows, ventilation, drainage, and energy.
4 The layout of the kitchen should take into account factors such as investment, function, equipment, energy and national laws and decrees, and must also consider the lighting, temperature and noise of the kitchen.
5. The production management content of the kitchen is mainly composed of organizing and preparing before the meal, controlling the quality of the product and doing a good job in cost accounting.
6. The kitchen should establish and improve the operating procedures of the equipment, use all the equipment according to the professional division of labor, strengthen the maintenance and maintenance of the equipment, and ensure its normal operation.
7 Hygiene is the lifeblood of kitchen production and must be taken seriously by all kitchen staff. The kitchen must do a good job in the management of environmental hygiene, food hygiene, utensils hygiene, personal hygiene and operation hygiene.
8. Kitchen staff should firmly establish safety awareness, adhere to safe production, try to avoid work-related accidents such as knife wounds, scalds, and falls caused by careless operation, and do a good job in fire safety management.
The kitchen is clean and clean, clean the last two times a day, collect meals at noon and at dinner, keep the countertop clean during working hours, place items neatly, separate raw and cooked, cooks, wear clean and neat with high hats, scarves around the group, disposable gloves use polite and civilized language to talk to guests, produce often change varieties and often innovate, and the same is true for the dishes, increase the appetite of the guests, and gather before the start of work every day, pre-shift meetings, work arrangements and rhythm issues.
1. The smooth flow of the kitchen production process must be ensured: the design and layout of the kitchen must ensure the smooth flow of the kitchen production process and avoid the intersection and collision of people and logistics in the kitchen. >>>More
1. Respect people, care about people, and move people with feelings. >>>More
The management of the kitchen and restaurant should make the staff responsible for the customers, the work, and their own behavior, so that the food is delicious and delicious! ...The kitchen and dining room environment should be quiet, clean...(That is, quiet, clean, let customers feel that there is face for dinner here, let customers feel the atmosphere of the environment) for opponents to do: competition, mirror...(That is, competition, "mirror" means to look at the opponent as a mirror, see their own advantages, but also see their own shortcomings, do not reflect on themselves, and constantly deepen themselves, but also learn from each other's strengths, to achieve qualitative transcendence!) ）