What kind of management mode is implemented in the kitchen of catering enterprises now?

At present, kitchens in China catering industry are basically managed by special personnel. For example, this person may not be a chef, but he is a kitchen manager. As the name implies, this kitchen manager is the person who is mainly responsible for the kitchen. His main duties are to purchase the ingredients used every day, count the dishes every day, and rationally allocate the position of everyone in the kitchen. For example, who changed the knife? Who is the chef? Who is the second-class chef? Who are the cold dishes? Which chefs have special dishes to count. In fact, in general, the work in the kitchen is still complicated, so the salary of the kitchen manager is generally higher. Of course, in addition, China catering kitchen now has the following management modes:

1, the chef is in charge.

If it is a more traditional kitchen management mode, then the chef is generally responsible for the management. In this mode, the chef is usually only responsible for cooking a few good dishes, and at other times he is only responsible for managing the operation and operation of the whole kitchen. Under this management mode, the kitchen is often not very big, and the kitchen staff often does not exceed 10.

2, the manager's responsibility is to

If the kitchen is small, it is likely that the manager will be in charge of this matter, because there are probably only three or four people in this kitchen, and it is impossible to set up a special person to manage this situation. Then the best situation at this time is that the manager is responsible for the kitchen affairs by the way, which means that the manager is responsible for the daily operation of the kitchen in addition to the operation of the lobby.

Step 3 outsource the kitchen

If our kitchen is particularly large, then the popular kitchen management mode in China is the whole kitchen outsourcing, which means that we find a team of chefs to outsource to this team, and we are only responsible for the daily operation of the hotel. The operation and management of the kitchen are all done by this outsourcing company, and then we just need to pay them according to the agreed salary.