Management skills that a chef needs to master

After so many years of working in catering, I realized that today's young people are no longer like those who entered the industry in our time, they can work hard, complain, beat and scold, and today's young people have more and more careers to choose from. Therefore, I have summed up the management experience of 6 kitchen brothers, and if they are done well, they can be retained, and the problem of "difficult to recruit" can be easily solved

1.All cooks are equal, and the work should be assigned properly, especially not to let the younger brother always do some dirty work and tiring work.

2.Punishment is about art, and fines are not a panacea.

3.Be honest with each other and give them understanding and help in a timely manner.

4.The promotion mechanism should be well designed so that chefs can see hope and future.

5.Encourage everyone to innovate, especially encourage younger brothers to innovate.

6.Treat employees as their own brothers, and care about work and life.

There are many technicians in the kitchen, and the treatment of people with strong and weak abilities is the same, which is unequal. Below, I will share with you the management methods and steps of the chef to manage the kitchen, I hope it will be helpful to you!

Effectively instruct and manage brilliantly

As a chef, the focus of your job is on management, and effective guidance and excellent management should be achieved.

In many restaurants, there are people who are more skilled, but they are reluctant to pass on the technology to others, so that the overall level of the enterprise cannot be improved, and likewise, the trust of the subordinates is not obtained.

With such a selfish working method, it is difficult to have excellent work performance, and it is easy to form small groups in the kitchen.

An important job of the head chef is to convey the intent of the restaurateur to every employee in the kitchen, and not only that, but also to do a good job of coordination between various departments, which requires internal management and coordination.

Procurement, acceptance and storage that should not be overlooked

At the most basic level, procurement is very important, because food and beverage operators must purchase food, beverages and other auxiliary materials in order to produce and optimize food and beverage products.

But that's not the only reason why procurement matters. How well the procurement process works will affect the use or loss of funds.

For example, if too few items are purchased and there is a shortage of inventory, sales will be reduced and customers will be disappointed; If too many items are purchased, the funds will be deposited on unnecessary inventory and will not be able to meet other needs.

The technology is comprehensive and the quality is high

As far as the whole country is concerned, there are not many "big chefs" who are excellent, well-knowledged, and know how to manage, and many enterprises and hotels often worry about not finding a satisfactory chief chef.

In this regard, Japanese hotel management has put forward the natural requirements of chefs, that is, the application of technology is high, and the comprehensive quality of the individual is crucial.

Try to be as comprehensive as possible, otherwise it will be difficult to manage a group of technicians. The brain should be diligent in thinking, dare to absorb new things, and actively carry out the tasks assigned by superiors.

Strictly control and manage costs

Cost control is a central part of the kitchen's work. It's not just the chef's business, he needs everyone's joint efforts.

On this issue, the Japanese view is that "the staff should be aware of all the expenses of the hotel." Personnel in every position must be cost-conscious, which requires everyone to control costs and expenses together.

Kitchen managers should mobilize all employees to save power burning costs and keep costs to a minimum. ”

Precautions

Kitchen managers believe that first-hand buying is the most important; In the procurement of raw materials, it is necessary to obtain good high-quality materials, and the purchase should be compared in many ways, and the first should be low.

In order to reduce unnecessary waste in the work, the amount of raw materials purchased is also a key issue. The restaurant determines the cost rate, and the head chef has the obligation to control the cost rate, at least not to break this cost rate.

Hello, dear. The management ability of the head chef needs to have comprehensive ability, organizational ability, training ability, production control ability, product research and development ability, and cost control ability. 1. Good character.

The head chef is a role model and model for all chefs to learn, so the head chef must first have good character and good morality, only in this way can he gain the respect and respect of the chefs, and can he gain the general trust and recognition of the chefs. 2. There are unique skills. Since you are a head chef, you must have a skill in cooking skills, or have unique cooking skills, or have admirable cooking skills, at least be able to make amazing dishes, so that the head chef can convince the public.

3. Understand management. Generally, the chef only needs to fry the dishes well, and the head chef also has the responsibility of managing the chef team, which requires the head chef to have certain management skills. If the management of the kitchen is done well, it can not only produce good dishes, but also save a lot of costs for the restaurant, and the operation safety of the kitchen will be guaranteed.

4. Be able to innovate. Innovation is the basic skill of the chef, and the chef can not be ambiguous, and he must often lead the chefs to be diligent in research, do a good job in the innovation of dishes, and make unremitting efforts to maximize the business interests of the restaurant. 5. Good communication.

As the leader of the back kitchen, he should not only do the management of the back kitchen, but also be good at communicating and coordinating with the main person in charge of the front office, so as to collect customer feedback and continuously improve the level of dishes. Don't let the front hall and the back kitchen have two skins, which requires the head chef to have a certain degree of communication and coordination skills.

1. Hunan cuisine and eight major cuisines are classic dishes, palace dishes, and medicinal dietary dishes.

2. Representative dishes of Hunan cuisine, modern hotel fashion dishes, classic popular dishes of Zhongranyuan, famous dishes of famous teachers, high-quality Hunan cuisine, and innovative dishes of Hunan cuisine.

3. Large-scale art carving, creative combination carving, melon carving, agar carving, foam carving.

4. The production of braised vegetables and cold dishes, art platters, banquet cold dish combinations, and fashionable fruit platters.

5. Hunan cuisine for banquets of different scales, accompaniment of various festive banquet dishes, New Year's banquet dishes, and training of famous teachers and tutors.

6. All kinds of hot pot, sand bowl, dry pot, pot, teppanyaki, folk snacks.

7. Chinese dim sum, popular Hunan cuisine, and famous spots of major genres in the north and south.

8. High-quality Western food technology, Western food cold and hot dish production.

9. Western-style dim sum, bread, European cake and decorated cake production.

10. Computer skills operation.

11. Professional quality development training.

12. American, British, fancy bartending.