厨房管理细则（Kitchen management rules）.docVIP

厨房管理细则（Kitchen management rules） The chef, how to manage a kitchen One, respect others Marx said: I hope to get respect for human needs higher level. Therefore, in the daily work in the kitchen, the chef is to respect and care the employees, move, reason, not only can avoid unnecessary conflicts, and their work will be easier. More importantly, it will make you become a chef team cohesion and combat effectiveness of the team. Two, avoid paternalism There is a team of rivals chef, you will better understand your employees, understand their personality, ability and ideological conditions, and effective management, this is your magic weapon troops. And must not engage in individualism, conceited, arrogant, the following staff slightly from, began to scold, the hand will play, in order to establish their own so-called prestige. In this way, not only will greatly dampen the enthusiasm and creativity of employees, but also to prove that you are not lack of accomplishment, is incompetent. Three, make the best use, reduce cost The chef should actively cooperate with other departments in the restaurant kitchen cost accounting. At the time of purchase, goods than three, and to mobilize the staff through the kitchen all benefit by mutual discussion, vulnerability. China there is a saying called good carpenter abandoned material, meaning that strength craftsmen what materials can be fully utilized. Four, the overall arrangement, perfect management The chef should actively cooperate with other departments in the restaurant kitchen cost accounting. At the time of purchase, goods than three, and to mobilize the staff through the kitchen all benefit by mutual discussion, vulnerability. China there is a saying called good carpenter abandoned material, meaning that strength craftsmen what materials can be fully utilized. Five, formulate rules and regulations of the kitchen 1. responsible for the kitchen administration by the chef, chef must perform reasonable instructions, earnestly