Reprint the following information for reference \x0d\x0d\ Restaurant kitchen management \ x0d \ There are systems, processes, standards, assessments and passions. Fifth, the kitchen is a really good kitchen. \x0d\ 1。 Systematic \x0d\ Today's society is the era of knowledge economy, and management is paid more and more attention by enterprises. Appropriate management system and management level directly affect the operational efficiency of enterprises. Therefore, catering enterprises must have their own systems. When formulating the daily management system, we should focus on three aspects: human resources, including employment system, salary system and incentive system; Business and sales, including promotion objects, promotion methods, food characteristics, innovation requirements, etc. ; Financial cost includes purchasing system, cost control system and asset management system. According to the above three points, any system that can achieve "everyone has a post, has a basis for doing things, has a goal in action, and has benefits in work" is a successful system and is suitable for himself. \x0d\ Night Shanghai system is divided into two parts. One is that enterprises make rules for employees, and the other is that employees make rules themselves. We selected several systems from its numerous management systems, and introduced the main points of formulating the system through the form of picture explanation. \x0d\ time management system, the key point is to concretize the time, and there can be no vague words. At night in Shanghai, the receiving period and time period of each department are specified in detail, and are distinguished by color, which is convenient for identification and execution. In addition, the person in charge of receiving goods is also stipulated to avoid the phenomenon of both receiving and disorderly receiving. \x0d\ Personal Responsibility System of Seafood Department \x0d\ Night Shanghai has classified the daily purchase plan, daily seafood sales records, one-day opening and closing work arrangement, one-week cleaning arrangement and how to close the door, formulated detailed rules and regulations, posted photos of responsible persons and implemented personal responsibility system. \x0d\ Staff Dress Instrument Specification \x0d\ specifies the specific requirements of kitchen staff in terms of dress, and is provided with relevant pictures for easy operation and implementation. \x0d\ Personal health and safety management, work health and safety management, health and safety management and post responsibilities. \x0d\ made detailed agreements on dress, personal habits, workplace, production technology, personal health and other aspects, and made specific agreements on special circumstances. At night, Shanghai not only formulated the job responsibilities of cold dish chefs, but also put forward different health and safety education requirements for new employees, on-the-job employees and managers. Different people do different things and do their own jobs. \x0d\ Second, there is a process \x0d\ With the system, if there is no process, all the work will be impossible. The optimized process can make the enterprise enter a virtuous circle, while the inappropriate process will make the enterprise run smoothly. It can be seen that the process is important to the enterprise. \x0d\ At night in Shanghai, the kitchen also has excellent process management. Let's take the production process, food delivery process and warehouse manager's workflow as examples to see how the process management is carried out at night in Shanghai. \x0d\ Warehouse keeper's place \x0d\ Warehouse keeper's local process has many forms, and the circular clock chart is one of them, which is very effective, not only can clearly indicate the place, but also will not occupy too much space. In the evening, Yanbaoyi Pavilion, a subsidiary of Shanghai Catering Group, divides the whole "dial" into several departments according to the number of departments in charge of the warehouse keeper, and distinguishes them with different colors. Then the pointer represents the librarian himself. No matter where the warehouse keeper goes, just gently dial the pointer to the corresponding position. \x0d\ In order to ensure the speed and quality of dishes, Shanghai Kitchen made a scientific overall plan at night, and reached an ideal production process, which one to burn first and then burn, so that every chef can know fairly well. \x0d\ There is no fixed process, only a process of continuous improvement and optimization. In the evening, Shanghai Catering Group continued to explore, optimize the original production technology, refine the process, make clear the connection time of adjacent processes, and grasp the delivery speed more accurately on the premise of ensuring product quality. \x0d\ The trip of the warehouse keeper \x0d\ There are many contents in the management of the warehouse keeper, and the foreman has to pick up the goods. What if I don't know where the administrator has gone? This flow chart can solve this problem. Mark all the responsibility areas of the warehouse keeper in the form of a chart, and then tell everyone where you are going at any time with a movable magnet buckle. For example, Liu is going to the inspection area now, so he can put the magnet buckle with Liu's name on it in the inspection area. In this way, if you want to find her, you just need to find the magnetic buckle on this watch. \x0d\ A day's work flow \x0d\ breaks down all the work of the chef from work to work, specifically what to do in each time period. The formulation of this workflow not only makes the chef know when and what to do, but also strengthens the time management. More importantly, it can improve the working efficiency of every minute. \x0d\ Flowchart of the food delivery staff \x0d\ introduces the whole operation steps of the food delivery staff in detail in the form of picture decomposition, which is highly operable. Even if there are no old employees, new employees can quickly enter the working state according to the flow chart. \x0d\ III。 The definition of standard \x0d\ is a normative culture, which is formulated by consensus and recognized by recognized institutions, and is repeatedly used in order to obtain the best order within a certain range. Then, in the catering industry, standards refer to the operating norms formulated by enterprises according to the actual situation in order to achieve the purpose of management, and require employees to strictly implement them. \x0d\ Filing summary of bills and printed matter \x0d\ Wherever it should be put, it should be displayed directly in the form of charts, so as to achieve "everything has a home". It is convenient and quick to put things or take things. \x0d\ Storage standard of disinfection towels in kitchen department \x0d\ There are three kinds of towels used in Shanghai kitchen at night, orange, white and dark blue, which are used by different departments. In order to avoid indiscriminate use and mixing, the kitchen has formulated the management standard of sterilized towels. \x0d\ List of vegetable raw material output \x0d\ To what extent can raw materials be used, which can never be reused and which can be developed for other purposes? According to practical experience, Shanghai analyzes each raw material in the evening, and obtains the output, value-added cost rate, scrap rate and value-added use of raw materials, so as to make the best use of raw materials. \x0d\ shelf life of raw materials \x0d\ According to the requirements of food safety and hygiene, Shanghai sorts out the shelf life of raw materials at night, makes a table, and posts it in all kitchens according to this standard to ensure the quality and safety of products. \x0d\ Sales standard for cold dishes \x0d\ Standardization of main ingredients, auxiliary materials and finished dishes is one of the contents of dish standardization. The difference is that Shanghai has also standardized the sales target at night, that is, according to the investigation of customers and the judgment of the market, every dish has the expected sales target. \x0d\ Cup storage \x0d\ There are many delicious foods in Shanghai at night, and naturally there are many kitchen staff. Will the cups that employees drink be messy? In order to avoid this situation, in the evening, Shanghai specially equipped the employees of various departments with cups with different colors (that is, the standards for receiving cups), and stipulated the standards for storing cups, such as using blue in the dishwashing room and putting them in the same color label, and so on. At the same time, color management and standard management are adopted. \x0d\ IV。 Appraisal \x0d\ Appraisal is a process of tracking, recording and evaluating the completion of tasks by employees, and it is a process of collecting and analyzing employees' performance and work achievements in their posts, with the purpose of helping employees improve their performance and obtain greater promotion. For enterprises, the improvement of employees' comprehensive performance can bring benefits to enterprises. \x0d\ There are four reasons to be evaluated: \x0d\ 1. If there is no inspection and assessment, all work will become a mere formality; \x0d\2。 Assessment is to make an objective and comprehensive evaluation of past work performance, find problems and put forward improvement plans; \x0d\3。 Have an objective evaluation of employees, help them improve and pay salaries commensurate with their abilities to reflect their value; \x0d\4。 Keep abreast of every link of any employee's work and improve work performance. Who can do it and who can't, the assessment results are clear at a glance. \x0d\ Minglong Xia said that for grass-roots employees, it is mainly to assess their practical operation ability, while for management, it is important to examine their management ability and actual sales performance. It is understood that the salary composition of Shanghai management at night is basic salary+performance salary+management behavior salary, in which the performance appraisal part is to assess its control of gross profit margin, increase revenue and reduce expenditure, personnel turnover, resignation and other contents related to actual operation. Management behavior compensation is to assess their daily management behavior, such as whether to organize staff training, whether to hold staff meetings, whether to inspect staff dormitories, whether to hold morning meetings and evening parties on time, whether to hold cost analysis meetings, whether to conduct 5S inspections, etc. Of course, according to the different positions, the size of the store and its responsibilities are different, and of course the assessment standards are different. \x0d\ active target \x0d\ As we all know, the effect of active work is far greater than that of passive work. In Night in Shanghai, Xia Ming Long divides active work into several realms, manages employees' working mentality, and encourages employees to work more actively and do a good job. \x0d\ The chairman's mailbox and employee complaint telephone are managed in an extremely transparent way. Not only the chairman's email address and employee complaint telephone number were publicized, but also an employee complaint platform with smooth communication was announced to make performance appraisal more fair. Of course, all complaints, once confirmed, will affect their performance pay. Those who have been complained for many times and do not change for several times may be dismissed. \x0d\ The "three strong and three weak" exhibition board produced by the kitchen department publicized the dishes mainly promoted this month, the dishes recommended by new products, and the dishes that sold three weak and won the monthly championship last month. While clarifying the work content of this month, the work of last month was evaluated. If the dishes are on the three weak sales list, their performance pay will be lower than last month; If Gourmet is rated as the champion of the month, the performance salary is higher than last month. \x0d\ v. Passion \ x0d \ Most catering work is repeated day after day, year after year, and it is easy to breed boredom after a long time. Building a passionate team is a problem that every entrepreneur must think about. Let's take a look at some practices in Shanghai at night: \x0d\ * * Encouragement \x0d\ * Encouragement \x0d\ Being kind to others is a kind of mind \x0d\ Caring for others is a virtue \x0d\ Understanding others is a kind of self-restraint \x0d\ I believe everyone \x0d\ \x0d\ Smile without worry \x0d\ Employees are in a good mood, work efficiently, and laughter is infectious. In the evening, Shanghai advocated everyone to laugh more and said, "Did you laugh today?" Greet each other.