How to manage the kitchen more orderly?

2. Ensure that the daily sales of raw materials inventory and stocking are in place, and avoid returning vegetables, changing vegetables or even selling out when the market opens. 3. Strictly supervise the work arrangement and process of each team leader's department, and some work needs to be personally operated to drive responsibility. Strictly supervise and implement the daily cost control of water, electricity, gas and oil in the kitchen. 4. Pay attention to the life, welfare and mentality of employees at any time, and give care, help, communication and coordination to employees who are uncomfortable and have bad attitudes. Try to avoid employees going to work with pressure and dissatisfaction. 5. Coordinate and communicate with the front office management at any time for the daily special dishes, urgent dishes and clear dishes of the restaurant. Then, we should know that customers return their dishes every day, change their views on the quality of dishes and the taste of the bottom of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange the personnel attendance system such as kitchen staff's vacation and personnel recruitment every day, and guide and supervise the coordination between new employees and old employees. 7. Arrange the personnel on duty to close the water, electricity, gas and oil valves after work every day. Review and guide the current raw material purchase order. 8. Have a brief meeting with the front office management staff after work every night to understand the feedback of the guests on that day, and then coordinate with the front office management to improve the treatment plan. Chef: Assistant Chef Workflow 1. After going to work, accept the day's work arranged by the chef (store manager), assign all the work to each team leader position in time, and drive and supervise. 2. Arrange the health inspection and cleaning work at work every day, and strictly implement the daily health system. Arrange the separation and preservation of raw and cooked raw materials. 3. Check the storage and custody of refrigerators, freezers, food shelves and stock raw materials every day. For primary processed dishes, strict requirements are placed on the processes of selection, cleaning, placing and cutting. 4. Marinate tripe by special person, strictly check the quality and quantity of tripe, and arrange marinating according to normal operating procedures. The pickled products are handed over to the chopping block leader for safekeeping and storage. 5. Investigate and supervise the product quality of the headquarters and test the soup. The quantitative comparison between string vegetables and sesame paste is made to make guiding measures. 6, check the kitchen hygiene at any time every day, supervise the cleaning. For stoves, cookers and other mechanical facilities, simply understand the operation situation at any time, and inform the chef to carry out ampere maintenance in time when necessary. 7. Responsible for supervising the quality of any dishes (green leafy vegetables are very important), and supervising and coordinating the cold dish department. Recommend cold dishes and various special dishes from time to time, and recommend new dishes. 8. Assist the chef to grasp the cost control barrier, arrange meals for employees, perform welfare distribution, overtime and other duties. Assistant chef: The workflow of the kitchen supervisor is 1. Supervise and manage the acceptance and preservation of kitchen supplies, such as kitchen dishes, frozen products, dry goods and consumables. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. The kitchen is in charge of the kitchen supervisor's workflow 1, and supervises and manages the acceptance and preservation of kitchen supplies such as kitchen dishes, frozen products, dry goods and consumables every day. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. The workflow of the chef in charge of the kitchen is 1 Arrange the work of the whole kitchen on time every day, assign the work of the day to each supervisor, then supervise the quantity and quality of the raw materials purchased today, and communicate with the purchasing or store manager in time if they are unqualified. 2. Ensure that the daily sales of raw materials inventory and stocking are in place, and avoid returning vegetables, changing vegetables or even selling out when the market opens. 3. Strictly supervise the work arrangement and process of each team leader's department, and some work needs to be personally operated to drive responsibility. Strictly supervise and implement the daily cost control of water, electricity, gas and oil in the kitchen. 4. Pay attention to the life, welfare and mentality of employees at any time, and give care, help, communication and coordination to employees who are uncomfortable and have bad attitudes. Try to avoid employees going to work with pressure and dissatisfaction. 5. Coordinate and communicate with the front office management at any time for the daily special dishes, urgent dishes and clear dishes of the restaurant. Then, we should know that customers return their dishes every day, change their views on the quality of dishes and the taste of the bottom of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange the personnel attendance system such as kitchen staff's vacation and personnel recruitment every day, and guide and supervise the coordination between new employees and old employees. 7. Arrange the personnel on duty to close the water, electricity, gas and oil valves after work every day. Review and guide the current raw material purchase order. 8. Have a brief meeting with the front office management staff after work every night to understand the feedback of the guests on that day, and then coordinate with the front office management to improve the treatment plan. Chef: Assistant Chef Workflow 1. After going to work, accept the day's work arranged by the chef (store manager), assign all the work to each team leader position in time, and drive and supervise. 2. Arrange the health inspection and cleaning work at work every day, and strictly implement the daily health system. Arrange the separation and preservation of raw and cooked raw materials. 3. Check the storage and custody of refrigerators, freezers, food shelves and stock raw materials every day. For primary processed dishes, strict requirements are placed on the processes of selection, cleaning, placing and cutting. 4. Marinate tripe by special person, strictly check the quality and quantity of tripe, and arrange marinating according to normal operating procedures. The pickled products are handed over to the chopping block leader for safekeeping and storage. 5. Investigate and supervise the product quality of the headquarters and test the soup. The quantitative comparison between string vegetables and sesame paste is made to make guiding measures. 6, check the kitchen hygiene at any time every day, supervise the cleaning. For stoves, cookers and other mechanical facilities, simply understand the operation situation at any time, and inform the chef to carry out ampere maintenance in time when necessary. 7. Responsible for supervising the quality of any dishes (green leafy vegetables are very important), and supervising and coordinating the cold dish department. Recommend cold dishes and various special dishes from time to time, and recommend new dishes. 8. Assist the chef to grasp the cost control barrier, arrange meals for employees, perform welfare distribution, overtime and other duties. Assistant chef: The workflow of the kitchen supervisor is 1. Supervise and manage the acceptance and preservation of kitchen supplies, such as kitchen dishes, frozen products, dry goods and consumables. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. The kitchen is in charge of the kitchen supervisor's workflow 1, and supervises and manages the acceptance and preservation of kitchen supplies such as kitchen dishes, frozen products, dry goods and consumables every day. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. The workflow of the chef in charge of the kitchen is 1 Arrange the work of the whole kitchen on time every day, assign the work of the day to each supervisor, then supervise the quantity and quality of the raw materials purchased today, and communicate with the purchasing or store manager in time if they are unqualified. 2. Ensure that the daily sales of raw materials inventory and stocking are in place, and avoid returning vegetables, changing vegetables or even selling out when the market opens. 3. Strictly supervise the work arrangement and process of each team leader's department, and some work needs to be personally operated to drive responsibility. Strictly supervise and implement the daily cost control of water, electricity, gas and oil in the kitchen. 4. Pay attention to the life, welfare and mentality of employees at any time, and give care, help, communication and coordination to employees who are uncomfortable and have bad attitudes. Try to avoid employees going to work with pressure and dissatisfaction. 5. Coordinate and communicate with the front office management at any time for the daily special dishes, urgent dishes and clear dishes of the restaurant. Then, we should know that customers return their dishes every day, change their views on the quality of dishes and the taste of the bottom of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange the personnel attendance system such as kitchen staff's vacation and personnel recruitment every day, and guide and supervise the coordination between new employees and old employees. 7. Arrange the personnel on duty to close the water, electricity, gas and oil valves after work every day. Review and guide the current raw material purchase order. 8. Have a brief meeting with the front office management staff after work every night to understand the feedback of the guests on that day, and then coordinate with the front office management to improve the treatment plan. Chef: Assistant Chef Workflow 1. After going to work, accept the day's work arranged by the chef (store manager), assign all the work to each team leader position in time, and drive and supervise. 2. Arrange the health inspection and cleaning work at work every day, and strictly implement the daily health system. Arrange the separation and preservation of raw and cooked raw materials. 3. Check the storage and custody of refrigerators, freezers, food shelves and stock raw materials every day. For primary processed dishes, strict requirements are placed on the processes of selection, cleaning, placing and cutting. 4. Marinate tripe by special person, strictly check the quality and quantity of tripe, and arrange marinating according to normal operating procedures. The pickled products are handed over to the chopping block leader for safekeeping and storage. 5. Investigate and supervise the product quality of the headquarters and test the soup. The quantitative comparison between string vegetables and sesame paste is made to make guiding measures. 6, check the kitchen hygiene at any time every day, supervise the cleaning. For stoves, cookers and other mechanical facilities, simply understand the operation situation at any time, and inform the chef to carry out ampere maintenance in time when necessary. 7. Responsible for supervising the quality of any dishes (green leafy vegetables are very important), and supervising and coordinating the cold dish department. Recommend cold dishes and various special dishes from time to time, and recommend new dishes. 8. Assist the chef to grasp the cost control barrier, arrange meals for employees, perform welfare distribution, overtime and other duties. Assistant chef: The workflow of the kitchen supervisor is 1. Supervise and manage the acceptance and preservation of kitchen supplies, such as kitchen dishes, frozen products, dry goods and consumables. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. The kitchen is in charge of the kitchen supervisor's workflow 1, and supervises and manages the acceptance and preservation of kitchen supplies such as kitchen dishes, frozen products, dry goods and consumables every day. Strictly implement the workflow and management mode arranged by the chef. 2. Supervise and guide the vegetable output and washing procedures between the vegetable selection room and the vegetable washing room with strict details (to avoid sundries after the initial processing of the dishes). Arrange a special person to collect the materials. 3. Supervise and report the quality, quantity and price of suppliers' products, and report some products with excessive prices to the chef in time, and the chef will cooperate with the procurement to do the overall cost accounting before using them. 4, strictly control the consumption of kitchen consumables, for all kitchen stoves, cookers, tableware (plates, spoons, etc. ) formulate management measures, and investigate the responsibility for damaging public facilities such as tableware and stoves. 5, for all kitchen * * * electrical appliances to develop someone who's in charge, professional maintenance. Any equipment that needs to be replaced or repaired should be purchased according to the procedure after communicating with the chef in advance. New products can only be used after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of the handling procedures of any post. Personnel should also adjust their working procedures at any time. Understand and check the raw material processing reserves in time in the middle and late period of market opening. 7. After the night shift, report to the chef any details found, understood and observed in daily work in time to study and discuss the scheme. Ensure that the overall operation and connection are in place at all times. 8. You must take responsibility for yourself. You must personally try and operate the work of various departments in the kitchen, so that you can effectively guide and manage everyone. Strengthen the overall team spirit. Kitchen supervisor