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Anonymous users2024-01-24Kitchen management is an important part of the overall food and beverage management. The management level of the kitchen and the quality of the dishes are directly related to the efficiency of the catering operation. The phrase "three points of technology, seven points of management" emphasizes the importance of kitchen management.
Based on years of on-site management experience in the catering industry and peer exchanges, the author believes that the restaurant kitchen management should take "people-oriented, morality as the core" as the management idea to establish the kitchen management, because in terms of management, how important it is, in the management to emphasize the results, efficiency, and quality. Survival lies in management, and if management is not good, the benefits will not be good.
1. The responsibilities of the kitchen position are as follows: >>>More
The cashier is so named to collect money, and the specific process is to collect money and find money.
If space and drainage are allowed, fully consider the placement of the water basin, cutting board, and gas stove in a row, so that cooking can be smoother.
There is no following for reference, mainly write about the main work content, how to work hard, the achievements, and finally put forward some reasonable suggestions or new directions... >>>More
I'm doing my job right now, which is specifically for the back of the restaurant. It's not that complicated, it's a place to eat and a place to cook. 278652312