What are the five common methods of kitchen management?

1. Regular organization: it means that every employee is required to start from himself, cultivate his organizational ability and spirit for his colleagues, work and daily life, and form a good organizational behavior inertia through continuous organization. 2. Regular rectification: that is, different things will happen in a group or enterprise at different times and stages, which should be completed by each member of the group, thus forming a working atmosphere. 3. Regular cleaning: refers to individual, family and collective cleaning work. Individuals are mainly manifested in their own cleanliness, dormitory hygiene and so on. Family refers to family environmental sanitation, which collectively includes clean office environment, clean workplace and clean business environment. 4. Normalization: In the process of continuous expansion and development of enterprises, standardization is a demand for unified standards. Enterprise norms include personal appearance, appearance, clothing, language, behavior, professional level and professional ethics. Only by constantly standardizing employees according to the standard requirements of employees' work can the overall norms, standards and unity of enterprises be realized. 5. Constant self-discipline: it means that every employee of the enterprise is required to be strict with himself, consciously abide by the rules and regulations of the enterprise, put the interests and honor of the enterprise first, and consciously safeguard the good image of the enterprise.