Flow chart of catering operation
Responsibilities and workflow of each position in the kitchen
Executive Chef:
I. Scope of purpose:
1, standardize the kitchen management procedures, effectively control the management process, continuously improve the management level, and fully meet the needs of customers.
Second, the management responsibilities:
1, responsible for the administration and control of the production department.
2. Supervise and correct the management of kitchen departments.
III. Procedural requirements:
1, working characteristics:
1), management 2), control 3), food 4), hygiene
2, management points:
1), receiving and inspection 2), processing control 3), cost control 4), food hygiene 5), technological innovation
3, service process:
1), strengthen the team sense of employees 2), strengthen the cooperation and communication between the back kitchen and the front desk.
4. Acceptance:
1), the acceptance of purchased goods and incoming goods shall be inspected and signed by the person in charge of the user department and the warehouse keeper sent by the company.
2) The user department and warehouse keeper shall strictly follow the? Does the name, quantity, specification, place of origin, quality, unit price and packaging of the application for approval of the purchase order require acceptance? .
5, open file work:
1), keep abreast of the scheduled situation of the day; Prepare and check the special requirements and details of the guests.
2), do a good job of the day's work plan, understand the attendance of each chef supervisor and the chef's duty arrangement.
3) The supervisor of each stall shall check the quality of the incoming goods, materials, cutting and matching, and semi-finished products before the meal. If there is a problem, it should be handled or reported in time.
4) Chefs of all departments shall clean up the raw material inventory of freezers and food cabinets, check whether the inventory is qualified, and bring out the raw materials and seasonings needed for the day to ensure freshness, completeness and hygiene.
5) Chefs from all departments should prepare all kinds of tools, utensils and utensils and carefully clean and disinfect them before meals.
6, rough machining:
1), the processing orders of the amount of raw materials required by the members in charge of each department are collected at our place, and the processing varieties, quantities and specific requirements are listed respectively.
2), according to the order of the purchase of raw materials; First use first, last use later, to ensure the freshness of raw materials.
3) Processing requirements for vegetables: remove old leaves, yellow leaves and roots to ensure that there are no insects, no sediment and no weeds after processing, and at the same time, flush more water to ensure food safety.
4) Requirements for fruits and vegetables: peeling, removing gourd ladle, cleanness, no residue, no shell and no sundries meet the cooking requirements.
5) Frozen food shall be soaked in running water, thawed, drained of blood, silt and sundries.
6) The soaking of dry goods requires careful treatment to improve the yield.
7) The chef of Shuitai should master the slaughtering and processing technology of various animals in the sea, land and air, so as to maximize the yield.
7, fine processing:
1), the chef cleans the raw materials in the freezer according to the processing task assigned by the kitchen supervisor, cleans and thaws them according to the dosage, and then drains them for fine processing.
2), check the variety quality assurance meets the requirements, according to the needs of food processing into semi-finished products.
3), fine processing should be strictly in accordance with the dishes, process requirements and quantity, raw materials to make finished products. Require fine knife work; The thickness and length are consistent; Uniform size and thickness; The pattern is beautiful in shape.
8, production and cooking:
1), chefs from all departments make dishes in strict accordance with the requirements and operating procedures.
2) Requirements for making finished products: The cooking chef carefully cooks according to the processing requirements and quantity of dishes, and correctly uses various cooking methods and different cooking temperatures to reflect the characteristics of dishes.
Wok:
1 The production department of the hearth consists of three employees: hearth, desk and Hetai. The department should list the detailed food list and be mainly responsible for the production of the food list.
2. Among them, at least five representative and distinctive dishes are introduced by the specific responsible person (the employees of the furnace platform of this production line) as the main products of this production line.
3, production, counter, lotus platform in the work should fully cooperate with the mobilization of the stove and the production of related dishes, the production line to deal with these dishes well-made
Make, keep the quality of these dishes stable and periodically introduce new ones.
4. The production supervisor has the right to check and deal with the production procedures and the quality of dishes. If there is any product with inconsistent quality and incomplete procedures, he has the right to return it and pursue the responsibility.
6, daily check the preparations before the meal, such as spices, kitchen utensils, and do a good job of adding semi-finished products.
7, strictly control the quality of dishes, it is forbidden to produce unqualified dishes, and refuse to process foods with quality problems, and urge the counter to be 50/50.
The process requirements of finished products should be improved to ensure the quality of products.
7. Be familiar with the cooking methods and skills of all kinds of dishes in this stall, and constantly strengthen their own business level.
8, familiar with the cost accounting of each dish, strictly grasp the weight of each dish, the collocation of side dishes, the choice of seasonings, and create the biggest.
Space and profit.
9. Pay attention to the environmental hygiene and personal hygiene within the scope of your post, and ensure the hygiene of products.
10, strengthen the business skills training for the personnel of the Netherlands and Taiwan, so as to make them perfect in plate loading, modeling and tableware selection and hygiene.
1 1, the reasons for the dishes returned by the guests should be found out in time, analyzed and handled in time.
Sticking board:
I. Responsibilities:
1, be responsible for the daily work arrangement and management of this department, and supervise and inspect the quality of products.
2. Assist the executive chef in daily management.
3. Strictly check the quality control and cost control of incoming and outgoing raw materials every day.
4. The supervisor distributes the raw materials every day, and all departments supervise the processing procedures on site.
5. Check the stock of the freezer every day, and report it to the front desk in time to coordinate with the urgent push.
6. Strictly implement quantitative management between side dishes; And the health system; At the same time, divide the health area.
Second, the product rough machining:
1, prepare all kinds of products and materials to be processed, prepare utensils and containers.
2, according to the use and different varieties of raw materials for slaughter, sorting, cleaning, drainage.
3. Distribute the processed raw materials to sticky boards, cold dishes, middle points and miscellaneous materials in time for self-storage.
4. Clean the site, clean the utensils and garbage in time after the market closes, and properly keep the processing utensils.
3. Roughing of meat and poultry:
1, according to the specific requirements of dishes and cooking, slaughter, unhairing, eviscerating or deboning meat and poultry.
2. Wash the raw materials of meat and poultry and handle the internal organs in time.
3. Distribute the processed raw materials to each department in time for safekeeping.
4. Clean the site, clean the utensils and garbage in time after the market closes, and properly keep the processing utensils.
Four, vegetables rough machining:
1, according to the requirements of dishes and cooking, the vegetable raw materials are picked and selected.
2. Distribute the processed raw materials to each department in time for safekeeping.
Five, rough machining of dry materials:
1, according to the specific requirements of dishes and cooking, distinguish varieties, and adopt the correct method to process raw materials.
2. Wash and tidy the raw materials and put them in a container with water.
3. Clean the site, clean the utensils and garbage in time after the market closes, and properly keep the processing utensils.
Six, fine processing requirements:
1, according to the cooking characteristics of dishes can be cut thin, small, easy to quickly cook, tasty. Cut thick and large to avoid deformation of raw materials during cooking.
2, cut raw materials, attention should be paid to beautiful shape, uniform thickness, uniform thickness, equal length.
3, pay attention to the rational use of raw materials, make the best use of it, reduce consumption and improve the yield.
4, cutting, side dishes have a comprehensive basic knowledge of cooking, and familiar with the performance of raw materials, characteristics and varieties of dishes, but also to master the quality standards of dishes.
Knowledge of cost accounting.
Seven, the principle of side dishes should be paid attention to:
1, quantity collocation 2, taste collocation 3, quality collocation 4, shape collocation 5, color collocation 6, nutrition collocation 7, and utensils collocation.
Shangshi (wing of abalone):
1, mainly responsible for the production of abalone wings, Haihe fresh, stewed soup, soup, and other steamed vegetables.
2. Shangshi should be able to fully guarantee the quality and speed of its products.
3, serious and responsible for the work, give full play to the best level, the insurance rate of goods, carefully check the work of subordinates, to ensure the quality of all kinds of soup.
4, in strict accordance with the health standards to check the work of subordinates, to ensure the health quality.
5. Carefully check the shutdown of energy utilization to ensure safety in production.
6. Lead subordinates to successfully complete various tasks assigned by the Group.
7. Hold a daily pre-shift meeting, first call the roll and then accept gfd's inspection to check whether the employees' clothing, shoes, hats and wear conform to the specifications and standards.
8. Summarize the pre-meal work and listen to the chef's summary and analysis of the problems existing in the last meal.
9. Encourage employees with good performance to continue to work hard, teach and guide employees with poor performance, and correct and improve the problems existing in specific work.
10, tool preparation: before the meal, debug all the equipment and tools, whether they work normally, carry the tools and tableware needed, and ensure that the tools, equipment and tableware used are dry, neat, free of oil stains, stains and peculiar smell.
1 1, all tableware must be disinfected.
12, some raw materials that have developed well, such as abalone and shark's fin, still need to be steamed in advance, so they should be processed in advance according to the specified process and quality requirements.
13, flavor sauce prefabrication: some sauces with different flavors need to be prefabricated in advance, and must be prefabricated according to the specified standards for use after meals.
14. If it is necessary to set the bowl in advance, such as scallops and shark's fin, it needs to be processed in advance according to the specified standards, put it in a steamer for heating and prefabrication, and then take it out for later use.
15. Some varieties of abalone wings need to be accompanied by small seasoning dishes, such as sauce and spread, etc. The chef of abalone wings should process them before the meal and prepare them for use at any time after the meal. The preparation time is: before11:00 in the morning and before 5: 00 in the afternoon.
16. Every day, it is necessary to know the reserved meals of the meal and the banquet of the day, and the sales quantity of various varieties of the previous day.
17. After the order is confirmed, it will be processed and manufactured according to the standard operation, and it is absolutely not allowed to be opportunistic and inferior.
18, after the opening of the market, collect, keep fresh and store the leftover soup, sauce and other raw materials as required.
19. Hygiene after filing ensures that all equipment, tools and tableware can be effectively cleaned and disinfected.
20. After sanitation, check whether the functions of electrical equipment, mechanical equipment, lighting equipment and communication tools are normal: check whether the gas valve or the main gas valve of the stove is closed.
2 1, after the safety and health inspection, turn on the ultraviolet disinfection lamp to irradiate for 20? After 30 minutes, turn off the light, the staff will leave the workshop, then lock the door, deliver the key to the specified place, and sign the registration book, and the early shift staff will sign and collect it the next day.
The job responsibilities shall be carried out by the unspecified points according to the management standards at that time.
Water platform:
1. Organize departmental staff to prepare seafood and shellfish needed for opening the market every day. Primary processing of poultry meat
2. Organize the employees of this department to do a good job in the training of seafood slaughtering and scalding.
3. Do a good job of equipment maintenance and maintenance in this department.
4. Do a good job in the health system of this department according to the health system norms.
5. Complete all the work assigned by the outside supervisor.
6. Be responsible for training this group of personnel to carry out processing according to the requirements on the menus of various departments. If unfamiliar raw materials are encountered, the responsible person of the used department can guide the processing.
7. Every day, the information such as the quantity, name and freshness of the raw materials stored in the refrigerator and the raw materials being carried out on that day will be reflected to the superior leader or relevant person in charge in time.
8. Must be familiar with the yield of raw materials and the sanitary requirements in the operation of processing plants.
9. You must be familiar with the production and processing of all fresh raw materials used in this kitchen and be skilled in preparation for operation.
10. No matter what the raw materials are, the dishes returned to the kitchen for food change processing will get in touch with seafood pool quickly after receiving the notice of food change from the restaurant, and quickly take the materials for preliminary processing and pass them on to the next post.
1 1. It is necessary to regularly train fish, meat and live poultry for deodorization, decontamination and knife treatment. Every employee of the water station should be familiar with these processing technologies, such as bloodletting and slaughtering of fresh fish. Never forget to kill fish after throwing, patting and killing, and bloodletting and slaughtering should be done first.
12. The water table post in the kitchen department is a working link to provide raw materials for cooking dishes, and it is also a complicated technological process. The water table chef must be familiar with the complete operation process and implement the operation according to the procedures and requirements specified in this document.
13. At the daily meeting, the staff of this group should listen carefully to the leader's summary of the previous day's work and the mistakes, and compare and analyze whether there are any problems about the connection between the water station and other departments:
14. Daily acceptance. After receiving the raw materials, the general will use and accept the fresh raw materials such as aquatic meat that cannot be processed immediately. After simple cleaning, they will be stored in the refrigerator.
15. When the raw materials sent by seafood pool are processed, they should be immediately sent to the corresponding departments for cooking and processing according to the requirements on the menu. Under normal circumstances, the menu and raw materials should be received in 3? After the initial processing is completed within 5 minutes and passed on to the next processing post, the dishes that are urged by the guests or changed into new ones should be processed first.
16. After receiving the Notice of Dish Return from the kitchen table, you should quickly find out whether it has been handed over to the next post for cooking. If it has been cooked or is being cooked, you should tell the kitchen table and the restaurant the information. If it has not been cooked, you should immediately stop processing the raw materials of the dishes.
17. After the dish is served, clean the remaining raw materials and store them in the refrigerator by classification. If any rotten raw materials are found or do not meet the hygiene requirements, they will be discarded.
18. After the rough machining of raw materials, the processed raw materials should be put back into the original container, and the menu in the container should be checked and sent or waited for to be taken away.
19. Check all kinds of electrical appliances, waterways, etc. under its jurisdiction for leakage, water leakage, etc. If there is any problem, immediately repair itself or apply for repair, pay attention to the inspection carefully, and there must be no omissions to ensure the safety of the equipment.
The job responsibilities shall be carried out by the unspecified points according to the management standards at that time.
Cold dishes:
I. Responsibilities:
Responsible for the daily work arrangement and management of the department, and supervise and inspect the quality of the products.
Second, cold dish processing:
1, food processing should be made according to the requirements of the restaurant menu and the chef.
2, according to the requirements of dishes, according to the purpose, specifications of the primary processing raw materials, cutting.
3, the combination of dishes, various ingredients according to the specifications, varieties were placed.
4. Use all kinds of condiments that have been configured in the kitchen to accurately season according to the established flavor type. And avoid cross flavor of seasoning.
5. According to the texture and texture of the dishes, choose appropriate cooking methods, use firepower reasonably, accurately grasp the time and ensure the high quality of the dishes.
6. Strictly observe the separation of raw and cooked raw materials when cutting, and use special utensils and appliances respectively.
7. Ensure the dishes are beautifully loaded and strictly control the hygiene of all links.
Third, the cold dish production process:
1, check the refrigerator, prepare raw materials to be cooked and processed, and prepare utensils and containers.
2, according to the cooking of the dishes, the main and auxiliary materials are required to be matched, and the seasoning is accurately controlled.
3, prepare dishes related to the required decorations, and ensure hygiene.
4. Check the tableware and utensils needed in the work, and clean, arrange and return them.
5. Prepare all kinds of sauces to ensure sufficient usage.
6. According to the ordering situation, the finished products are pre-loaded and prepared according to the predetermined quantity. For the dishes that are drenched with juice and mixed with flavor, under the premise of not affecting the quality of the dishes, they should be drenched and mixed before the meal, so as to get ready.
Fourth, the meal process:
1, after receiving the order from the front desk, quickly cut the cooked dishes, put them on the plate, put decorations on them, and clean the edge of the plate until they are beautiful and meet the food standards.
2. Check the dishes and decorations prepared at any time during the meal so as to prepare them in time.
3. After the market closes, properly keep the remaining dishes and condiments to ensure the quality for the next meal.
4, cleaning tools, appliances, garbage removal, cleaning work area and refrigerator hygiene.
Point atrium:
I. Responsibilities:
Responsible for the daily work arrangement and overall technical management of the department, food quality inspection and supervision, and command the production site.
Second, the specific procedures:
1, raw material preparation:
1) Clean food cabinets and freezers, and clean and thaw finished and semi-finished products according to raw materials.
2) Prepare and soak all kinds of raw materials such as batches, skins, hearts, noodles and ingredients.
3) Prepare enough raw materials for products such as flour, rice, flour, sugar, oil, beans, fruits and preserves.
4) Open the material requisition form to get enough raw materials, and check whether the quality, specifications and shelf life meet the use standards. Those that fail to meet the standards will be returned to the warehouse and reported to the department head.
5) According to the menu variety and the workload on duty, get the processed raw materials from the roughing place. Preliminary processing of raw, cooked, meat and vegetarian materials.
6) Carefully clean the meat and vegetable raw materials used for production, and ensure that there is no sediment and sundries, and the cleaning hygiene meets the quality standards.
7) Carefully clean and disinfect the processing tools, utensils, containers and equipment of various raw materials to ensure the sanitary quality.
2, processing and production:
1) raw materials shall be processed and manufactured in strict accordance with operating procedure standards.
2) Use the correct method to carefully make all kinds of meat, vegetarian and sweet stuffing, and meet the quality standards.
3) Carefully prepare ingredients and dough of various varieties with correct methods and proportions.
4) Carefully make all kinds of semi-finished products according to the cost requirements, and the shape and taste should meet the standards.
5) Carefully fry, bake, bake, cook and steam according to the cost requirements, and make various kinds of finished products. The shape, color, taste and quality are required to meet the standards.
6) Carefully conceive and elaborate all kinds of pastry varieties, requiring beautiful shapes and bright colors.
7) Prefabricated varieties shall be put into special containers for cleaning.
8) Ensure the production time of dishes and prefabricate them reasonably according to the production time. Snacks that need juice should be mixed first, and then juice should be poured when snacks are served, so as to preserve color and quality.
9) Snacks should be carefully combined with their characteristics, reasonably placed and shaped, supplemented by appropriate decoration, so as to improve the quality and grade of products.
Third, the finishing touches:
1, after closing, keep and finish the finished and semi-finished products.
2. Finished products and semi-finished products are put into special containers according to categories and put into special refrigerators.
3, unprocessed raw materials packed on ventilated shelves, keep fresh for reuse.
4, tools, containers, utensils clean, wipe and put away respectively. Tools should be stored in a special tool box, and the vegetable pier should be scraped clean and placed on the vegetable table to keep dry, ventilated and prevent mildew.
5. When leaving the post, make sure that the ground, walls, utensils and equipment are free of dirt and stains, so as to be smooth and bright.
King Dutch:
I. Responsibilities:
Responsible for the on-site supervision and management of the center line.
Second, the specific procedures:
1, the mid-line staff arrive at their posts 10 minutes in advance, do a good job in daily hygiene, check the quality of various condiments used every day, and replenish them immediately to ensure the smooth work of the burner.
2. Prepare the required tableware and utensils according to the operated dishes.
3. Prepare the items you need when serving.
4. Specific working procedures for serving food at dinner:
1) According to the requirements of the menu, the raw materials prepared by sticking the board are served on a first-come-first-served basis.
2) According to the requirements of the dishes, follow the required sauces.
3) Cooperate with the wok to prepare the supplies needed for different dishes to the wok in time to ensure the high speed of dish delivery.
4) Arrange the dishes fried in the wok to ensure the beauty of the dishes, and send them to the food delivery department in time.
5, closing procedures:
1) Check in time according to the menu, and report it in time if there are any missed dishes.
2) Check whether the raw materials are surplus, and return them to the sticky board for preservation in time, and pack up all kinds of appliances.
3) tidy up the hygiene of the work area.
4) Check whether the power supply, gas and faucet have been turned off.
Kitchen worker:
1, responsible for the delivery of dishes before cooking and the beautification after cooking.
2. Prepare the tableware required for each meal and keep it clean and tidy.
3, according to the order of serving and dish delivery, timely deliver the cut and match, as well as the cooked raw materials and dishes.
4. Prepare appropriate utensils for cooked dishes in advance.
5. Cooperate with the chef to prepare the dishes, so as to ensure that the dishes are neat and beautiful.
6, strictly abide by the food hygiene system, put an end to bad dishes.
7. Maintain the hygiene and personal hygiene in the work area at all times.
8. Complete other tasks assigned by superiors.
Wash vegetables:
1. The foreman of vegetable washing must be familiar with the cleaning and disinfection of various raw materials and train the organizers to understand and be familiar with the processing methods of various raw materials.
2. The daily inspection of vegetables shall be carried out according to the prescribed standards, and unqualified raw materials shall not be inspected, and it is not allowed to make things difficult for the suppliers.
3. Vegetable processing According to the types of different vegetables and the prescribed standards for cooking, vegetables are processed, such as removing old leaves, removing roots and removing old gangs, etc., and the removal of ordinary vegetables can be carried out according to the prescribed excellent rate.
4 .. Take out the vegetables after listening carefully and put them in a special plastic frame with leaking holes, control the net moisture, and distribute them to the special shelves in each kitchen.
5. The vegetable raw materials that have been selected and peeled are put into a pool for washing, and then soaked in permanganate wild solution. 10 minutes
6. Clean the vegetables soaked with washing disinfectant in a flowing pool, and there is no residual washing disinfectant on the vegetables. Take out the cleaned vegetables and put them in a special plastic basket with leaking holes, control the purified water and distribute them to various departments or vegetable warehouses.
7. The vegetable washing shift is responsible for the inspection, supervision, cleaning, processing and fresh-keeping storage of the vegetable raw materials taken every day.
8. Arrange the priority use of the remaining raw materials in the last meal, and put the cleaned raw materials in the vegetable warehouse.
The job responsibilities shall be carried out by the unspecified points according to the management standards at that time.
Washing dishes:
1. hold a regular meeting in the kitchen every day to listen to the matters assigned by the superior and related matters about the department.
2. Pass the tasks assigned by superiors and arrange them as work tasks.
3. Check whether the gfd of the employees in this department meets the prescribed standards.
4. Every day, a special person is assigned to clear their respective preparations for related work.
5. Train the staff of this department to coordinate with the kitchen and front office.
6. Train employees to have a positive working attitude, so as to coordinate with other departments.
7. Prepare all washing and disinfection supplies and related work details before construction.
8. Train employees to clean and disinfect according to specified standards in specific operations.
9. Check whether the tableware and utensils on the cupboard and shelf are complete. During the cleaning process, it should be noted that the tableware and utensils on the cupboard and shelf should be given priority to cleaning the tableware and utensils that have been left or rarely on the shelf, so as not to be used.
10. During the cleaning operation, keep the dishwashing room clean and tidy at all times, so as to avoid unnecessary losses caused by sliding when moving utensils.
1 1. After each cleaning and disinfection, it must be placed in the designated position for easy removal.
12. Carefully clean and disinfect, clean equipment and tools, and empty slop buckets and trash cans, and carry out strict and serious cleaning and disinfection when traveling.
13. Check whether the power plug and switch of electrical equipment are turned off and make records.
14. Check that the hygiene is unqualified and make records.
15. The left-behind personnel on duty must clean all tableware and utensils and use ultraviolet rays for 20 to 30 minutes before finishing.
16. Close the doors and windows, leave the store, lock it and send the key to the designated place.
17. One cleaning, two washing, three disinfection and four cleaning.
The job responsibilities shall be carried out by the unspecified points according to the management standards at that time.
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