Standardized management of kitchen

The kitchen is the core of the catering industry and an important place for production, which directly determines the rise and fall, life and death of the hotel. It takes years of accumulation and huge investment to establish a corporate image and build a brand enterprise. There must be detailed management regulations and excellent management team to achieve unified standards, norms and processes, improve work efficiency, reduce costs, ensure the standard and quality of dishes, improve service speed, and process kitchen raw materials to produce finished dishes.

The production line flow of the kitchen mainly includes three aspects: processing, preparation and cooking:

(1) Raw material processing can be divided into rough processing (animal slaughter, etc.). ), finishing, dry goods development and so on. (2) Material preparation can be divided into hot dish preparation and cold dish preparation.

(3) Cuisine cooking can be divided into hot dishes, cold dishes, lotus flowers and cakes. Establishing production standards: Establishing standards is to quantify the production quality, product cost and production specifications, so as to check and guide the whole production process, eliminate all production errors at any time, ensure the high-quality image of food quality, and make it have a standard inspection basis for supervision, so as to achieve the effect of control and management.