How to effectively improve employee kitchen satisfaction in various forms, form a long-term mechanism, and provide employees with more assured and high-quality services is directly related to the basic rights and health of corporate employees.

Generally speaking, kitchen management includes dining quality, safety and hygiene, food quality, dish matching, service attitude, etc. It requires kitchen management to be scientifically managed in accordance with procedures and institutionalization, and to strictly control hygiene. Strict cost management, strict attention to refined management of links and people-oriented diversified services will improve the variety and taste of food supply and improve the satisfaction of kitchen management services.

Enterprise Kitchen (Canteen) Management Measures

1. Kitchen Management Organization and Personnel Setup

1. Kitchen (Canteen) Management Committee

Establish a kitchen management committee based on the principles of fairness, openness and transparency. The members of the committee are composed of department leaders, general department heads, financial directors and employee representatives. The person in charge of the unit is the head of the kitchen management committee and is primarily responsible for kitchen management.

The committee shall meet at least once a month. The committee's responsibilities are:

(1) The committee is responsible for collecting and discussing employees' requirements and opinions on kitchen management and formulating corrective measures.

(2) Review annual and monthly kitchen income and expenditure.

(3) Review the purchase list.

(4) Review monthly recipes.

(5) Check the food in stock.

(6) Make decisions on food savings and major holiday meals.

2. Kitchen manager

The kitchen manager is responsible for the designated person (part-time) designated by the comprehensive department. The kitchen manager is responsible for the daily management of the kitchen and formulating the kitchen purchasing plan. His specific responsibilities are:

(1) Responsible for the unit’s dining committee, reporting kitchen work to the kitchen management committee meeting on a monthly basis, and responsible for managing the daily affairs of the kitchen .

(2) Carry out on-site management and provide rectification suggestions for operations that do not meet the standards.

(3) Formulate a procurement plan.

(4) Organize and supervise the purchase and acceptance of food. Keep necessary cigarettes, wine, beverages and food stocks for entertainment, etc. and register relevant accounts.

(5) Arrange meals for outsiders.

3. Chef? Chef's responsibilities:

(1) Procurement, warehousing and processing of food to ensure the supply of meals.

(2) Hygiene and cleaning of the kitchen operation room and the use, cleaning and maintenance of cooking utensils.

(3) Make recipes in advance or fill in them after the meal.

(4) Count the number of diners.

(5) Continuously improve cooking technology and service levels.

4. Waiter? Responsibilities of the waiter:

(1) Help the chef prepare the dishes.

(2) Prepare toothpicks, napkins and dish soap on the sink before eating.

(3) Place public spoons or chopsticks in the utensils for self-service food.

(4) Provide good service during the meal.

(5) Wash the tableware and place them neatly.

(6) Put the washed tableware into the disinfection cabinet for disinfection.

(7) Do a good job in cleaning the restaurant.

(8) Clean up leftovers and garbage promptly.

5. Responsibilities of the chef on duty

(1) Formulate a weekly menu, fill in the food purchase form as required and submit it to the administrator for approval.

(2) Process the meals to ensure that meals are served on time (another chef assists and is responsible for serving dishes and counting the number of people eating).

(3) Clean the stove, stove and arrange the cooking utensils.

(4) Responsible for keeping the remaining food after the meal.

(5) Fill in the recipe.

(6) Turn off the switches of electrical appliances such as incubators, blowers, lights, etc. that are not needed.

(7) Close the windows of the warehouse and kitchen, and lock the warehouse door, back door and main door.

2. Management of food funds

1. Source and scope of use of food funds

(1) Food funds for staff kitchens are based on the standard of 5 yuan/day for regular employees Subsidy is paid on a monthly basis.

(2) Upon decision of the Kitchen Management Committee, part of the meal expenses can be appropriately collected from employees as supplementary funds for the kitchen.

(3) With the approval of the relevant departments of the department, outsiders can be accommodated for meals, and the meal expenses will be reimbursed according to the actual conditions after being signed and approved by the notifying department and the department leaders.

(4) Kitchen food funds are exclusively used for employee food expenses. It is strictly prohibited to use kitchen funds for dining out without authorization, to spend non-kitchen expenses or to use them for other purposes.

2. Financial processing of food expenses

(1) Food expenses for staff kitchens are included in financial transactions. When the kitchen food funds are received after the accounts are reported at the beginning of the month, the funds will be transferred to the kitchen transactions at once, and the current accounts will be offset and processed at the same time.

(2) The kitchen manager borrows money on a weekly basis according to the purchasing plan, and the financial department adds personal transactions under other receivables.

(3) At the beginning of next month, personal transactions and kitchen transactions will be offset based on the "Catering Expense Schedule" and "Staff Payment of Meal Expenses" that were reviewed and approved by the Catering Committee and signed and approved by the members of the Catering Committee. .

3. Kitchen document management

(1) Use the "Daily Purchasing Report", "Enterprise Kitchen Invoice", "Enterprise Staff Kitchen Food Fund Detailed List", "Enterprise Staff Kitchen Meal Fund Usage Statement”.

(2) The "warehousing slip" is made in two copies. The first copy will be kept by the purchasing staff, and the second copy will be kept by the administrator after submitting it to the financial review.

(3) The "warehousing form" must be filled in promptly and carefully, and no additional entries or omissions are allowed.

(4) The "warehousing form" is filled in by the purchasing personnel.

(5) The "Details Form" shall be filled in carefully by the administrator based on the "warehousing form". At the end of the month, a "situation table" is generated based on the "detailed table".

(6) In the "warehouse receipt", the manager is the kitchen purchase cook, the acceptor is another chef, and the reviewer is the kitchen manager.

3. Internal management of the kitchen? Food procurement, acceptance and storage shall be divided into separate responsibilities, and mutual supervision shall be carried out to prevent fraud. Two chefs take turns responsible for purchasing, another chef is responsible for acceptance, and the administrator is responsible for supervision and storage of stocked food.

1. Procurement management

(1) Purchasers purchase goods according to the purchase plan to ensure that the purchased food is of high quality, low price and accurate quantity.

(2) When purchasing food, you should follow the relevant national food specification requirements, check the relevant food inspection certificates or laboratory tests, and shape the product marks of packaged foods to ensure that the purchased food is fresh and hygienic. When purchasing, the relevant quality certification documents issued by the other party shall be retained by the purchasing personnel.

(3) Fresh poultry, meat, aquatic products, vegetables and fruits must be purchased.

2. Acceptance management

(1) During the acceptance inspection, attention should be paid to checking the hygiene status and freshness of the purchased food, and checking whether the variety, quantity, and weight meet the requirements of the purchase order, and whether the amount is Errors etc.

(2) Food and raw materials that do not meet the quality requirements or are insufficient in quantity will not be stored in the warehouse, and the purchaser will be responsible for return or compensation.

(3) If the price is found to be obviously high during the acceptance inspection, it must be clarified in time. If it is fraud, it must be dealt with seriously.

(4) After the acceptance is passed and reviewed by the auditor on the spot, the purchaser fills in the warehousing form according to the name, quantity, unit price and amount of the purchased food, and the accepting chef and administrator sign on the warehousing form Warehousing.

(5) The purchaser must hand in the warehousing form and the completed expense details form to the administrator on the same day.

(6) The warehouse entry form is in two copies, one copy is retained by the purchaser, and the other is submitted to the financial department for review and preservation by the administrator.

3. Custody and management.

(1) Food must be processed in time when it is put into storage. Food to be used and food that is not used once should be properly kept and recorded in the kitchen account book. For foods that can be eaten without processing (large bowls of noodles, bread, etc.), the amount consumed each time should be recorded. Make sure the account books are clear and consistent with the facts. ?

(2) Custodians are not allowed to keep spoiled raw materials or food. Check whether the stored food has exceeded the shelf life or shows signs of deterioration every day. Food that has expired or has gone bad must be dealt with resolutely and must not be used for food processing. Keep records when processing.

(3) Clean the warehouse regularly to ensure the hygiene of the warehouse and frequently check the doors and windows of the warehouse, and do a good job in security, anti-theft and other safety work of the warehouse.

4. Processing management

(1) Processed food must be processed according to the menu of the day. The menu is formulated by the chef on duty and determined by the administrator.

(2) Kitchen processing adheres to the good style of diligence and frugality and eliminates waste.

(3) When determining the total amount of processed food, it should be reasonably determined based on the number of people dining in the kitchen and past statistical data. On the basis of ensuring sufficient supply of employees' dining needs, try to save as much as possible and avoid waste.

IV. Hygiene management of all aspects of the kitchen

1. Procurement? Kitchen purchasing personnel must have good professional qualities, and food and raw materials that do not meet quality standards are strictly prohibited from entering the warehouse.

2. Storage

(1) Keep the warehouse and freezers clean and hygienic, and strengthen hygienic management during the storage process. A "four-separation" system is implemented during the food storage process: separation of raw and cooked products; separation of finished products and semi-finished products; separation of food and sundries and medicines; and separation of food and natural ice.

(2) Chefs must pay attention to personal hygiene and are not allowed to smoke or spit in the warehouse. It is strictly forbidden for idlers to enter or exit the warehouse.

(3) The warehouse must be kept ventilated, and items must be placed neatly and orderly. At the same time, the warehouse must be rodent-proof, moisture-proof, and waterproof.

3. Processing and storage

(1) Washed vegetables and food should be covered with gauze to prevent foreign objects from falling in.

(2) Separate raw and cooked tableware and utensils; separate raw and cooked food in storage; separate finished products and semi-finished products; separate food from sundries and medicines. Prevent the occurrence of food poisoning accidents.

(3) Chopping boards should be cleaned at any time, aired frequently, and kept clean. Knives should be rubbed and sharpened regularly to keep them rust-free. There is no debris on the chopping board. Tableware and kitchen utensils are free of foreign matter, dust and oil. There is no garbage on the ground and no accumulation in the ditch.

(4) Ensure the temperature, concentration of disinfectant and disinfection time for tableware disinfection. Disinfected tableware should be promptly placed in a clean cupboard for cleaning to prevent re-contamination. After disinfection is completed, clean the disinfection equipment.

4. Operation room management

(1) Implement dust prevention, fly prevention, rodent prevention and other measures.

(2) Check and clean ditches frequently to ensure smooth drainage.

(3) Food utensils and tools should be disinfected before use and washed and cleaned after use.

(4) Before each raw material is processed, a sensory inspection must be carried out. Those that do not meet the requirements will never be processed to ensure the hygienic quality of the food.

(5) Maintain personal hygiene and wash hands and disinfect when entering the operating room.

(6) When processing food, you must wear work clothes (work clothes are placed in the warehouse and are not allowed to be worn outside).

(7) Smoking and spitting are not allowed in the operation room, and non-staff members are strictly prohibited from entering the operation room.

(8) Washing and placing personal items in the operating room are not allowed.

(9) No debris should be left in the operation room, and leftover food should be poured into an outdoor bucket in a timely manner.

(9) Clean up before getting off work every day, and do a general cleaning at least once a month to keep the environment clean and tidy.

5. Personal hygiene of food workers

(1) Food workers must undergo regular physical examinations and receive health knowledge training and legal and professional ethics education. Food handlers must hold certificates to work and accept public supervision.

(2) Insist on washing hands frequently, cutting nails frequently, bathing frequently, no long hair allowed, washing work clothes and bedding frequently, and changing work clothes and towels frequently.

(3) Keep your hands clean and wash your hands with soap before working and after using the toilet. Personnel who come into contact with directly imported food should insist on disinfecting their hands. It is strictly forbidden to grab food directly into the mouth with your hands.

(4) During operation, unhygienic habits such as picking your nose and ears are strictly prohibited. You cannot sneeze into food, smoke while operating, and taste food directly without operating tools.

6. Dining places

(1) Kitchen dining places include large restaurants and small restaurants.

(2) Sanitary work on floors, tables, ceilings, walls, windows, electrical appliances, etc. must be carried out in accordance with the "Restaurant Cleanliness and Hygiene Standards" (see the attachment for details of the "Restaurant Cleanliness and Hygiene Standards").

5. Collection of opinions from the masses

1. The kitchen should set up a register of employees’ opinions, and the opinions of employees should be summarized regularly and resolved in a timely manner. If employees have major questions about kitchen food expenses, the kitchen management department must provide necessary vouchers to answer them.

2. The budget revenue and expenditure, surplus and overexpenditure should be analyzed regularly by the Partnership Committee. Members of the catering committee should solicit opinions from the masses and study countermeasures in a timely manner to ensure the quality of employee meals.

3. The monthly "Staff Kitchen Fund Detailed List" and "Staff Kitchen Food Fund Usage Table" must be posted and published, subject to public supervision, and must be open and transparent. The report for the current month will be published before the tenth day of the following month.

VI. Reward and Punishment Measures

1. Purchasing personnel are not allowed to engage in improper transactions during purchasing activities. If they are found to be accepting kickbacks, favor purchasing, etc., they will be dealt with seriously and will be punished if necessary. Termination of employment relationship.

2. If food workers do not pay attention to personal hygiene or do not strictly follow operating procedures, and do not cause serious consequences, they will be criticized and educated; if serious consequences are caused, wages will be withheld until the employment is terminated, depending on the severity of the case. relation.

3. For problems that arise during the kitchen management process, the relevant kitchen managers shall be jointly and severally responsible and included in the monthly and annual assessments.

4. If you use funds illegally to eat out, pay other expenses that should not be spent in the kitchen, or misappropriate them for other purposes, the parties involved will be treated as a violation of financial management regulations and will be dealt with seriously.

Restaurant Cleanliness and Hygiene Standards

Doors and Windows: There are no stains or fingerprints on the glass of doors and windows, and it is clear and transparent. Walls: baseboards, wainscoting, and power switches are free of stains and cobwebs. Ceiling: No stains, no cobwebs. There is no dust collection in the vent slots. Light fixtures are in good condition. Floor: Clean the floor in time after meals. There is no garbage, no stains, and no dead corners. Flowers and trees: Water every day and prune branches and leaves frequently.

Service desk: After the meal is served, items on the table should be collected promptly and wiped clean. Tables and chairs: no dust, no oil, no cobwebs.

Tableware: Glass tableware has no water marks, no fingerprints, and is bright and transparent.

The porcelain tableware is smooth and undamaged.

Stainless steel tableware is clean and does not deform.

Bamboo tableware is clean, non-greasy and non-moist.