How to manage the kitchen in a more orderly manner

2. Ensure that the inventory and preparation of raw materials for sales are in place every day, and avoid withdrawing, changing, or even selling out when the market opens. 3. Strictly supervise the work arrangements and processes of each team leader's department. Some tasks require personal operation and must be carried out personally. Strictly supervise the daily cost control of kitchen water, electricity, gas and oil and implement relevant saving plans. 4. Pay attention to employees' lives, welfare, mentality and behavior at any time, and provide care, help, communication and coordination to employees who are uncomfortable or have a bad mentality. Try to avoid employees coming to work feeling stressed and dissatisfied. 5. Coordinate and communicate with the front office management staff at any time regarding the restaurant’s daily specials, urgently recommended dishes, and special dishes. Then understand the daily customer returns, make changes to the quality of the dishes and the taste of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange personnel attendance systems such as vacations and recruitment for kitchen employees every day. Coordination between new employees and old employees must be guided and supervised. 7. Arrange personnel on duty to close water, electricity, gas and oil valves after get off work every day. Review and approve the raw material purchase orders for the day. 8. Have a short meeting with the front office management every evening after get off work to understand the feedback from the guests that day, and then coordinate and improve the solution with the front office management. Chef: Assistant Chef Work Process 1. After work, accept the day's work arranged by the chef (store manager), and assign all work to each team leader's position in a timely manner for leadership and supervision. 2. Arrange sanitation inspection and cleaning work every day at work, and ensure strict implementation of the sanitation system every day. Make arrangements for the separation and storage of raw and cooked raw materials. 3. Check the storage and storage of refrigerators, freezers, vegetable racks, and inventory materials every day. For initially processed dishes, strict requirements include picking, washing, placing, cutting and matching procedures. 4. A dedicated person is assigned to braise the tripe. The quality and quantity of the tripe are strictly inspected and braised according to normal operating procedures. The marinated products are handed over to the cutting board team leader for safekeeping and storage for later use. 5. Conduct quality investigation and supervision on headquarters products, and check ingredients. Provide guidance for quantitative comparison of skewers and sesame sauce. 6. Check the kitchen hygiene at any time every day and supervise the cleaning. Keep a simple understanding of the operation status of mechanical facilities such as stoves and stoves at any time. If maintenance is needed, notify the head chef in a timely manner to arrange maintenance and repairs. 7. Responsible for supervising the quality of any dishes (green leafy dishes are very important), and also supervising and coordinating the cold dish department. From time to time, it is recommended to change the cold dishes to various special dishes and recommend new dishes. 8. Assist the head chef to grasp cost control points, arrange employee meals, and perform job responsibilities such as welfare payment and overtime work. Kitchen Assistant Chef: Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef. 2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it. Kitchen Supervisor Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef.

2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it. The work process of the kitchen supervisor chef 1. Arrive on time every day to arrange the overall kitchen work, assign the day's work to each supervisor, and then supervise the quantity and quality of the raw materials purchased today. If there is any unqualification, promptly communicate and negotiate with the purchaser or store manager . 2. Ensure that the inventory and preparation of raw materials for sales are in place every day, and avoid withdrawing, changing dishes or even selling out when the market opens. 3. Strictly supervise the work arrangements and processes of each team leader's department. Some tasks require personal operation and must be carried out personally. Strictly supervise the daily cost control of kitchen water, electricity, gas and oil and implement relevant saving plans. 4. Pay attention to employees' lives, welfare, mentality and behavior at any time, and provide care, help, communication and coordination to employees who are uncomfortable or have a bad mentality. Try to avoid employees coming to work feeling stressed and dissatisfied. 5. Coordinate and communicate with the front office management staff at any time regarding the restaurant’s daily specials, urgently recommended dishes, and special dishes. Then understand the daily customer returns, make changes to the quality of the dishes and the taste of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange personnel attendance systems such as vacations and recruitment for kitchen employees every day. Coordination between new employees and old employees must be guided and supervised. 7. Arrange personnel on duty to close water, electricity, gas and oil valves after get off work every day. Review and approve the raw material purchase orders for the day. 8. Have a short meeting with the front office management every evening after get off work to understand the feedback from the guests that day, and then coordinate and improve the solution with the front office management. Chef: Assistant Chef Work Process 1. After work, accept the day's work arranged by the chef (store manager), and assign all work to each team leader's position in a timely manner for leadership and supervision. 2. Arrange sanitation inspection and cleaning work every day at work, and ensure strict implementation of the sanitation system every day. Make arrangements for the separation and storage of raw and cooked raw materials. 3. Check the storage and storage of refrigerators, freezers, vegetable racks, and inventory materials every day. For initially processed dishes, strict requirements include picking, washing, placing, cutting and matching procedures. 4. A dedicated person is assigned to braise the tripe. The quality and quantity of the tripe are strictly inspected and braised according to normal operating procedures. The marinated products are handed over to the cutting board team leader for safekeeping and storage for later use. 5. Conduct quality investigation and supervision on headquarters products, and check ingredients. Provide guidance for quantitative comparison of skewers and sesame paste. 6. Check the kitchen hygiene at any time every day and supervise the cleaning. Keep a simple understanding of the operation status of mechanical facilities such as stoves and stoves at any time. If maintenance is needed, notify the head chef in a timely manner to arrange maintenance and repairs. 7. Responsible for supervising the quality of any dishes (green leafy dishes are very important), and also supervising and coordinating the cold dish department. From time to time, it is recommended to change the cold dishes to various special dishes and recommend new dishes. 8. Assist the head chef to grasp cost control points, arrange employee meals, and perform job responsibilities such as welfare payment and overtime work. Kitchen Assistant Chef: Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef.

2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it. Kitchen Supervisor Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef. 2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it. The work process of the kitchen supervisor chef 1. Arrive on time every day to arrange the overall kitchen work, assign the day's work to each supervisor, and then supervise the quantity and quality of the raw materials purchased today. If there is any unqualification, promptly communicate and negotiate with the purchaser or store manager . 2. Ensure that the inventory and preparation of raw materials for sales are in place every day, and avoid withdrawing, changing dishes or even selling out when the market opens. 3. Strictly supervise the work arrangements and processes of each team leader's department. Some tasks require personal operation and must be carried out personally. Strictly supervise the daily cost control of kitchen water, electricity, gas and oil and implement relevant saving plans. 4. Pay attention to employees' lives, welfare, mentality and behavior at any time, and provide care, help, communication and coordination for employees who are uncomfortable or have a bad mentality. Try to avoid employees coming to work feeling stressed and dissatisfied. 5. Coordinate and communicate with the front office management staff at any time regarding the restaurant’s daily specials, urgently recommended dishes, and special dishes. Then understand the daily customer returns, make changes to the quality of the dishes and the taste of the pot, and study countermeasures to avoid the same problem from happening again. 6. Arrange personnel attendance systems such as vacations and recruitment for kitchen employees every day. Coordination between new employees and old employees must be guided and supervised. 7. Arrange personnel on duty to close water, electricity, gas and oil valves after get off work every day. Review and approve the raw material purchase orders for the day. 8. Have a short meeting with the front office management every evening after get off work to understand the feedback from the guests that day, and then coordinate and improve the solution with the front office management.

Chef: Assistant Chef Work Process 1. After work, accept the day's work arranged by the chef (store manager), and assign all work to each team leader's position in a timely manner for leadership and supervision. 2. Arrange sanitation inspection and cleaning work every day at work, and ensure strict implementation of the sanitation system every day. Make arrangements for the separation and storage of raw and cooked raw materials. 3. Check the storage and storage of refrigerators, freezers, vegetable racks, and inventory materials every day. For initially processed dishes, strict requirements include picking, washing, placing, cutting and matching procedures. 4. A dedicated person is assigned to braise the tripe. The quality and quantity of the tripe are strictly inspected and braised according to normal operating procedures. The marinated products are handed over to the cutting board team leader for safekeeping and storage for later use. 5. Conduct quality investigation and supervision on headquarters products, and check ingredients. Provide guidance for quantitative comparison of skewers and sesame sauce. 6. Check the kitchen hygiene at any time every day and supervise the cleaning. Keep a simple understanding of the operation status of mechanical facilities such as stoves and stoves at any time. If maintenance is needed, notify the head chef in a timely manner to arrange maintenance and repairs. 7. Responsible for supervising the quality of any dishes (green leafy dishes are very important), and also supervising and coordinating the cold dish department. From time to time, it is recommended to change the cold dishes to various special dishes and recommend new dishes. 8. Assist the head chef to grasp cost control points, arrange employee meals, and perform job responsibilities such as welfare payment and overtime work. Kitchen Assistant Chef: Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef. 2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it. Kitchen Supervisor Kitchen Supervisor Work Process 1. Supervise and manage the acceptance and storage of kitchen dishes, frozen goods, dry goods, consumables and other kitchen supplies every day. Strictly implement the work flow and management methods arranged by the chef. 2. Conduct detailed and strict inspections on the vegetable selection room and vegetable washing room, supervision and guidance of the vegetable washing procedures (to avoid the appearance of debris after the initial processing of the dishes). Arrange someone to pick up the materials. 3. Supervise and report the supplier's product quality, quantity, and price. For some products that are too expensive, report to the chef in a timely manner. The chef will coordinate with the purchaser to complete the overall cost accounting before use. 4. Strictly control the consumption of kitchen consumables, formulate management methods for all kitchen stoves, stoves, tableware (plates, spoons, etc.), and hold accountable those who damage tableware, stoves and other public utensils and facilities. 5. Designate dedicated personnel, special management, and professional maintenance for all public appliances in the kitchen. Any utensils that need to be replaced or repaired should be communicated with the chef in advance and then be purchased in a programmed manner. New products can only be received after the damaged products are handed over to the warehouse. 6. Understand the supervision and management of any job processing procedures. Staff also need to adjust work procedures at any time. Keep abreast of and inspect the raw material processing and reserve status during the mid-day and late market opening times. 7. Report any detailed issues discovered, understood, and observed during daily work to the head chef in a timely manner after the evening shift to study and discuss plans. Ensure that the overall operation connection is in place at all times. 8. You must take responsibility for yourself. You must personally try and operate each department of the kitchen before you can effectively guide and manage everyone. Strengthen the overall team spirit and improve it.

Kitchen Supervisor