How to manage your kitchen

To put it bluntly, is it a restaurant kitchen or a home decoration kitchen.

First, the system of a clear management system. And then strictly implemented.

For example: 1. There are rewards and punishments.

2. Strict and diligent in inspection and hygiene to ensure that the kitchen is clean and tidy.

3. Do a good job of taking the lead and setting an example in everything, if you are lazy and slippery, then you are not qualified to talk about others.

4. Care and love your subordinates.

1. Respect people, care about people, and move people with feelings.

Everyone has self-esteem and wants to be respected by others. Marx said: "The desire to be respected is a higher human need.

Therefore, in the daily work of the kitchen, the head chef respects and cares for the employees below him everywhere, and can not only avoid unnecessary conflicts, but also work handily himself. More importantly, it will make your chef team a cohesive and combative team.

2. Put an end to paternalistic management.

For the head chef who has a team of people under you, you need to better understand the staff below you, figure out their personality, ability and mentality, and then manage them effectively, which is undoubtedly your magic weapon to "dispatch troops". And must not engage in individualism, self-respect, domineering, the following employees are slightly disobedient, open their mouths to scold, raise their hands to beat, in order to establish their own so-called "prestige". In this way, it will not only greatly dampen the enthusiasm and creativity of employees, but also prove that you are either lacking in cultivation or mediocre and incompetent.

3. Make the best use of materials and reduce costs.

The head chef should actively cooperate with other departments in the restaurant to do a good job of cost accounting in the kitchen. When purchasing, shop around and mobilize your staff to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman has no waste materials", which means that a skilled craftsman can make full use of any kind of material.

4. Make overall arrangements and improve management.

The head chef should actively cooperate with other departments in the restaurant to do a good job of cost accounting in the kitchen. When purchasing, shop around and mobilize your staff to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman has no waste materials", which means that a skilled craftsman can make full use of any kind of material.