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Anonymous users2024-01-24Answering the question, the kitchen management of the hot pot restaurant should be achieved: 1. The division of labor is clear 2. The constitution and supervision of the system 3. People-oriented management: The kitchen cannot ignore the real skill base when hiring employees, but it should also improve the requirements in terms of cultural education.
2. The staff in the kitchen should be arranged in place, step by step, with clear rewards and punishments, so as to convince the public. Don't think of yourself as the boss, call your employees around, and be sure to treat your employees like brothers, so that they will do things for you seriously. >>>More
The boss is not responsible, and it is permissible to engage in subcontracting. However, this fragments the management system, and it is better to carry out cost accounting and implement a basic plus performance compensation system.
This one is more esoteric! Everyone is a special individual, how to manage it varies from person to person, thank you!
You and your chef are in an employment relationship, and you are in a contract relationship with the company! So you're going to have to pay the chef compensation.
First, the technology is comprehensive and the quality should be high. >>>More