In the daily management of the kitchen, the most troublesome and troublesome part is not the research and development of dishes, but the series of cleaning work, safety protection and coordination among personnel that are trivial and complicated but cannot be ignored and must be completed to high standards to meet the requirements.
Many catering colleagues have experienced this situation: when closing the stalls at night, they thought they were clean, but found that there was a sanitary blind spot the next morning; or because the placement of tools was not up to standard, resulting in panic during busy times or even minor accidents.
In fact, properly managing the hygiene of the kitchen and also managing the safety aspects in place, and so on, and so on, will not only reduce troubles, but also be responsible for customers and employees.
Next, I will dismantle a practical kitchen management system from four key aspects, hoping to provide some practical reference for friends who are worried about this problem.
Daily duty and food quality control
The staff on duty every night have very heavy responsibilities. They must wait until after ten o'clock to confirm that all the finishing work has been completed before they can leave. They must also fill in the duty records carefully. They must not miss work or be off duty.
It must be understood that this period of the night is directly related to the smoothness of the meal the next day. In particular, it is necessary to ensure that the meal times for employees and possible guests are accurate.
The entire team must be responsible for problems that arise during private shifts, so it is particularly important to assign positions and responsibilities.
In addition, the kitchen launches new dishes every month to cater to customers' changing tastes, which requires everyone to pay more attention to market trends in normal times.
In the process of serving dishes, the color, aroma, and shape of each dish must meet the corresponding standards. If the taste is wrong, or it is not cooked thoroughly, or it is burnt, or the dish does not look good, it cannot be put on the table.
Once such problems are detected, not only must fines be imposed, but the relevant responsible persons of specific links must be traced, so that the final hurdle of the finished product can be controlled.
Specifications for division of labor, side dishes and food storage
Clear division of labor in the kitchen It is the basis for efficient operation. All raw materials and tools must be placed neatly.
In the cutting and garnishing position, garnishing dishes must be prepared according to the strict proportions of main ingredients, ingredients and seasonings. They are not allowed to cut ingredients at will, and they are not allowed to cut corners to deprive customers.
There are some undesirable phenomena, such as ingredients being substituted or portions being reduced. Once discovered, fines of varying degrees must be imposed.
The side dishes are reasonable and in appropriate proportions, ensuring the quality of the dishes from the source.
At the same time, cutting boards must always be kept clean and hygienic during storage, and raw and cooked items must be separated to avoid cross-contamination.
If it is discovered that the taste of the ingredients has changed, the quality has deteriorated or even spoiled due to improper storage and cooking methods, then the responsible person needs to compensate according to the price set at the beginning.
The person responsible for loading also needs to assist the chef in completing the preparation work before the meal, such as preparing the dishes and seasonings. After the dishes are out of the pot, complete the rimming operation, wipe the edges of the plates, and carefully check whether there are any foreign objects.
If these details are not in place, a fine of ten yuan will be directly implemented. It does not seem to be significant, but it can play a role in urging everyone to develop habits.
Fire Safety and Equipment Operating Code
in the kitchen fire safety Never be careless.
Firefighting supplies must be placed within easy reach, such as in a conspicuous place in the aisle.
Supervisors need to carry out firefighting training for every employee before and after joining the company to ensure that everyone is proficient in using fire extinguishers and masters basic fire-fighting knowledge.
To carry weights exceeding 25 kilograms, it must be carried out by more than two people. Work shoes must be of anti-slip style. It is prohibited to wear slippers or shoes with exposed insteps. To prevent slipping and burns to the greatest extent possible.
When burning fuel, be sure not to leave people around the stove. If a fire occurs, you need to turn off the fire source immediately and cover it with a pot lid. If it cannot be covered, you will have to use a fire extinguisher.
Once oil is spilled on the floor, it must be cleaned immediately to ensure the safety of colleagues.
The power socket must have a warning sign marked "Electricity Hazard". If the wire is chewed by a mouse and the wire core is exposed, you must first cut off the power supply and then wrap it with electrical tape from the tool box.
Electrical equipment must be repaired by a dedicated person and cannot be dismantled or repaired privately.
On the mechanical processing equipment, the "pay attention to safety" prompts must be properly posted, and then regular maintenance must be carried out.
Knives must be stored uniformly, and chemicals such as disinfectants, detergents, and caustic soda must be clearly labeled to avoid misuse.
Daily cleaning division and equipment maintenance
Kitchen hygiene practices job responsibility system , everyone should clean the equipment and tools they use.
Public areas such as the buried line area are responsible for the load, and the open line area is responsible for the water platform and the tail anvil.
Every day when commuting to and from get off work, the wok chef is responsible for cleaning the iron pots used on the stove, as well as wok spoons and grates.
The flame nozzle of the stove needs to be removed and cleaned every half a month. The oil fume hood needs to be cleaned every day after finishing the meal. As for the oil fume pipe, depending on the actual situation, it may be necessary to hire a professional company to clean it thoroughly every month or quarter.
Under normal conditions, the large snow warehouse will be thoroughly cleaned every week, while the small turnover warehouse will be cleaned every week, and an inventory will be carried out once a month.
Another day every week is set as an inspection day for general sanitation. The general manager and head chef will lead the inspection of blind spots and record them.
All kitchen staff must have a physical examination every year and hold a valid health certificate Only then can you take up the post.
Seasonings such as soy sauce and vinegar should not be put in too much at one time and should be added frequently to prevent deterioration.
Refined salt, sugar, etc. should be protected from moisture, and seasoning containers should be covered after receiving meals.
Keep knives clean at all times, keep chopping boards clean, and keep rags clean. After using the food machinery, remove the residue in time, clean it afterward, and then put it back in place.
After all, there are not many profound theories in kitchen management. What is relied on is to formulate corresponding rules and implement them every day.
Before closing every day, spend another ten minutes to conduct a round of inspections, and conduct a thorough cleanup of dead ends every week. Everyone must implement the area they are responsible for in place. In this way, many small problems will not occur at all.
The bottom line is always food safety and employee safety. Posting this cleaning management system on the wall and implementing it is more effective than anything else.
I hope everyone can run a clean, safe and stable kitchen.
