事厨当拘小节（The kitchen is the bar）.doc

事厨当拘小节（The kitchen is the bar） Including the kitchen, from the kitchen, as long as the chef is not too fine to love the boss around, they think the kitchen, the boss no good in the kitchen: this place is not to engage in good health, the leaves threw a waste in the refrigerator, there is too much, the removal is not removed smell...... If the boss always sees this kind of job, he will not give the chef a good look, and his voice will rise by eight degrees, and the punishment will be unavoidable. Wen / Shao Junting The management of the kitchen chef often wrong in the section, they dont pay attention to or do not care about the little things is the crux of the problem, and ultimately lead to failure of cooperation with the boss. Squeamish to Chef, all the problems can be found, to grasp the kitchen management, good chef will work hard in the details, according to the problems or defects, can be targeted to take effective methods to solve the problems, and gradually form a standardized operation, let the old total into the kitchen right, no the stubble can be found. Stable dishes, according to the single act In the kitchen, Im afraid the dishes are unstable. The dish was cooked very well last time, but the quality has dropped obviously this time. Where is the problem? Elaborate dishes or control in detail, or dishes making grasp? Such as garlic fans baby food dish, cooking master did not come into contact with this dish, I will from the material into food produced soy oil all over, until he fully mastered. But a little, I found that the baby food looks very texture, but eat soft, and ask him what is the matter, it was last night did not run out of hot, afraid of waste, and today did. So I reiterated: standard orders in the guests, a few copies, a few hot, and the remaining second days absolutely can not be reused.. He is the lead guest loss problem, find out why it is necessary to solve the problem. The complete production standards of this dish process should do: bab