I am a head chef in a hotel. How do I manage the kitchen well?

I am a head chef in a hotel, how do I manage the kitchen well?

Just keep decentralizing power and insisting on quality control. Because everyone is more generous, everyone understands this strictness. How does a hotel chef manage the kitchen?

1. Overview of the Kitchen Department

2. Functions of the Kitchen Department 5-5

3. Organization Chart of the Kitchen Department?

4. Job Responsibilities of the Director of the Kitchen Department

5. Job Responsibilities of Staff at All Levels in the Kitchen Department?

6. Relevant Management Systems

(1) Pre-job training?

(2) Kitchen hygiene standards?

(3) Kitchen safety management system?

(4) Prevention of common kitchen accidents?

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(5) Standard operating procedures for initial processing of raw materials

(6) Standardized operating procedures and quality standards for raw material cutting

(7) Operating instructions for stove cooks?

7. Kitchen management chart

(1) Dishes production process flow chart?

(2) Raw material net rate reference table?

(3) Detailed rules for daily employee assessment and evaluation?

(4) Detailed rules for kitchen safety inspection

(5) Customer complaint handling record form

(6) Kitchen What is the pre-job training schedule for service staff? Revenge against the head chef, how to manage such a kitchen

First of all, you have to play a good role as a leader. Nowadays, it is all about persuading people with morality. You have to use your Use your own heart to make others obey you instead of letting others retaliate against you. How does a head chef manage the kitchen well?

First of all, as a head chef, you must have your own quality and accomplishments. Have leadership and management skills, be friendly, be able to speak and be competent, and be highly skilled.

The kitchen staff must be arranged in place, step by step, with clear rewards and punishments, and persuade the public with reason. Don't think of yourself as the boss and call your employees around. You must treat your employees like brothers, and they will work hard for you.

Kitchen cleanliness and food management are particularly important. Is the kitchen clean? It also means that you are a person who loves cleanliness. Do a general cleaning every day to make sure the windows are clear and the stove and counter tops are as clean as new. The raw and cooked dishes must be placed in order, so as not to waste all the ingredients. To save money for the boss, there will be nothing left in the pot until later.

To ensure the quality of the dishes, each dish must be made personally. Cold dishes, hot dishes, and knife skills all need to be checked. Customer satisfaction and praise are the key to your long-term survival.

New dishes must be introduced every week so that customers will never get tired of eating them. Uncover the potential of employees. If the dish invented by an employee is appreciated by customers, give certain rewards to keep them motivated.

A daily summary, which dishes had problems today and how to avoid them? Which ones should be improved? A monthly summary is conducted to allow employees to do a better job with criticism and praise at the same time.

Be sure to communicate more with the front desk and lobby managers, because they really know how customers respond to the dishes, so that you can better improve the dishes.

Lead your employees to try other people’s dishes every month. First, you can learn from the best of others and open up your own ideas. The second is to increase the relationship between employees and themselves.

All tasks must be completed in accordance with the instructions of the executive chef. The intentions of the executive chef and the boss are basically the same.

Step-by-step reading

Do not form cliques, form small groups, confront the executive chef, or have the idea of ??taking someone else's job. If the executive chef trusts you, you have to work with him in a down-to-earth manner, because his social connections are definitely better than yours, and if something better happens in the future, he will definitely think of you first. If you have other wrong thoughts, it will be detrimental to yourself and everyone else. Maybe you will lose your job soon. If you do the above points well, you will become a qualified head chef, and your future will definitely be boundless. The above opinions are based on personal work experience and I hope it can help you.

The boss ran away, how to pay the salary of the hotel chef to the back cook?

Can it still be paid? Ask the Labor Bureau to freeze assets

How should a head chef manage kitchen hygiene?

We are all peers, and our individual understandings are actually different. The understanding of cleanliness may If there is a deviation, since you are the head chef, I think you have the capital to manage the kitchen. My suggestion is that you might as well ask them to do the kitchen hygiene according to your own requirements. How to write an essay if I am a chef?

When you hear the name chef, do you have a look down on it, or even say with disdain: "Hey, isn't he just an authentic one?" "Shao Guo Po'? "Friend, if you are prejudiced against this work, you are wrong.

If I can be an excellent and outstanding chef, I will use my hands to create a beautiful and happy life for the people. That is, I will research and produce a variety of foods to ensure your satisfaction. Such as food for the elderly, food for children, food for patients, travel food, health food, food for special jobs, sports food, aerospace food... In addition to these special foods, of course we also need to produce delicious holiday cakes that are loved by users and children, Jiayu, a famous dish made with delicacies from the mountains and sea. Therefore, these products can be said to be of excellent texture, rich in nutrients and beautiful in appearance. I want to send the products I produce to all parts of the country, so that people everywhere can share the food made by me, a Chinese chef.

Friend, what do you think when you eat such nutritious, delicious and delicious food? What do you think when you see such fragrant and delicious food that children will drool over? Don't you think the job of a chef is mundane but extremely meaningful?

At that time, the food I made will be very popular. However, those "little gluttons" should be careful not to eat too much and eat too much.

When I am invited to a foreign country to exchange experiences, I, an ordinary chef, will win honor for the country. How proud I am.

Of course, I have to continue to innovate, improve my skills, and train more and better chefs for the country. I am a sous chef in a hot pot restaurant. When a customer had hair and didn’t pay, the chef asked me to solve it

There is no better way to do this. Look at which dish the hair appears in. The person is responsible.

If it is found in the pot, everyone involved in the hot pot will bear the responsibility. If the leader takes more responsibility, it is you. The matter is settled and everyone can see it. Job hunting for canteen kitchen supervisor: more than ten years of experience as a chef, three years as head chef, three years as kitchen manager, one

With such rich experience, you can do the management and operation of a large catering company and earn a high income , the future is optimistic. Moreover, in the catering industry, there are still great deficiencies in the management of mid-range restaurants, which can tap deep market potential. I wish you success! How should a chef manage the kitchen?

This thing needs to be done slowly. First, you need to get along well with the kitchen guys, and then you need to be familiar with the dishes and work processes of each stall. You must grasp Good food quality. It is necessary to monitor the work progress of each line. It is best to hold regular meetings every day at work, discover problems, deal with them, and be as low-key as possible! When closing the evening market, you need to ask the floor about the orders received tomorrow and take stock of the kitchen, so that you know what is gone and what will be used tomorrow, so you can place an order and restock it tomorrow morning.