What Does a Kitchen Supervisor Do?

The kitchen is the production department of catering enterprises, and its operation is directly related to the quality of the dishes and the cost of catering. The following introduces the basic definition of the management science, the scientific configuration of personnel, the division of responsibilities for each position, the professional design and requirements of the kitchen, and the requirements for the fire protection and hygiene of the kitchen.

Kitchen management

Right!

The kitchen is the production department of catering enterprises, and its operation is directly related to the quality of the dishes and the cost of catering. The following introduces the basic definition of the management science, the scientific configuration of personnel, the division of responsibilities for each position, the professional design and requirements of the kitchen, and the requirements for the fire protection and hygiene of the kitchen.

Chinese name

Kitchen management

Nature

management

Content

Scientific staffing, etc.

in principle

See text for details

The kitchen business serves the restaurant, and the kitchen should organize and deploy its own production business centering on the restaurant. All kitchen staff must establish the concept that kitchen work serves the restaurant.

1. People are the most decisive factor of production. The staffing of the kitchen must be based on the business needs of the kitchen, selecting and competing for posts, and paying attention to the complementary advantages of talents.

2. The design and layout of the kitchen directly affects work efficiency and investment, so it must meet certain requirements.

3 The design content of the kitchen mainly includes the design of the internal environment such as determining the location, area and height of the kitchen, walls, ceilings, floors, doors and windows, ventilation, drainage, energy, etc.

4 The layout of the kitchen should consider factors such as investment, functions, equipment, energy and national laws and regulations. It must also consider the lighting, temperature and noise of the kitchen.

5. The production management content of the kitchen is mainly to do the organizational preparations before opening the meal, control the quality and grasp the cost accounting.

6. The kitchen shall establish and improve the operating procedures of the equipment, use all equipment in accordance with the specialized division of labor, and strengthen the maintenance and maintenance of the equipment to ensure its normal operation.

7. Hygiene is the lifeblood of kitchen production, and all kitchen staff must pay attention to it. Kitchens must effectively manage environmental hygiene, food hygiene, utensil hygiene, personal hygiene and operational hygiene.

8. Kitchen staff should firmly establish safety awareness, adhere to safe production, try to avoid accidents such as knife injuries, burns, and injuries due to careless operation, and do a good job of fire safety management.