What does the four plus one management method of Shanghai kitchen management mean?

Nowadays, the staff in the kitchen are very mobile, and it is difficult for many people to work stably in a hotel. There are many disadvantages of unfixed personnel, which brings inconvenience to the unified standardization mode of hotel dishes.

Secondly, it is difficult to ensure the quality of the dishes even if the selected employees quickly train new employees after they suddenly leave their jobs. To this end, it is very important to retain your employees.

In our hotel, every time I open a branch, I will conduct unified technical training for the recruited employees at the headquarters. Employees who pass the examination will be given priority. Of course, selecting excellent and suitable employees is only a starting point, and it is necessary to sum up how to retain people and retain people's hearts. I summed up several points in practical work, which can effectively retain employees. This is what I have always advocated, divided into four thoughts, three needs and one guarantee.

Think about the working environment of employees-awakening efficiency in comfort

Of course, what we encounter most at work is the working environment. The quality of the environment will directly affect the mood of employees, and then affect the work efficiency.

In many hotels I have managed, most kitchens are connected by large spaces. Hot dishes, cold meat, pasta and water table are all in one kitchen, and the dishwashing room also accounts for one-third of the total kitchen area. More about kitchen management is on the website of Tang Jie, the chef of Hunan cuisine. This kind of kitchen stall has many disadvantages, and it is inconvenient to place and store materials in various departments; It is also not conducive to the unified distribution of health and clean areas in various departments, and no one wants to clean "public" places; It is easy to be crowded during peak hours, and the kitchen temperature remains high, which seriously affects the mood of employees. Especially in summer, the whole kitchen only depends on the exhaust near the cooking stove. At the peak of the meal, the kitchen itself is already very hot, and the steamer is also in use, which increases the temperature of the kitchen.

After I accepted the management, the first thing I did was to change this kitchen mode. According to the field investigation, I intend to adopt interval separation. Originally, the booths of various departments were basically the same as before, but the work scope of each department was separated by glass windows, and the corresponding exhaust fans and refrigerators were added. The materials of each department were specially used and stored. The original steamer room and water table room were changed and relocated next to the dish-washing room, which changed the situation that the original dish-washing room occupied too much space and maximized the overall use space of the kitchen.

This not only strengthens the hygiene and cleanliness of the kitchen, but also lays the foundation for the unified distribution in the sanitary management area. Now, the kitchen won't be so messy. The kitchen looks neat and tidy. Therefore, we must carefully study the setting of kitchen space to provide a clean and standardized working environment for staff.

Second, think about the staff's dining situation-do it well after eating.

Solving the dining situation of kitchen staff can, to a great extent, make employees feel that they are valued and contribute to the hotel wholeheartedly.

When it comes to the dining situation of kitchen staff, most people have a conclusion: their working meals are absolutely the best. In fact, most employees who have eaten "kitchen working meals" don't agree with this, and some even hate hotel working meals. Most of the hotel's working meals come like this: provide some low-grade dishes such as potatoes and cabbage, or use the leftovers of raw materials, and even cook vegetables with "white water" to save costs. Hotels have special dining areas for employees, and some hotels also have so-called "manager meals" and "master meals", which seriously affect the image of hotels in the eyes of employees. In their eyes, it will be their long-term plan to leave here one day, or even leave this annoying place in a short time. The resignation rate of employees has increased.

In fact, as a chef and manager, this must not be ignored. Man is iron and rice is steel. How can employees work well if they can't eat well?

There are many effective ways to prepare working meals for employees. First of all, communicate and discuss with the front desk manager. On the first day of each month, the staff working meal list arranged by the chef and manager will be posted on the hotel work bulletin board, and the full-time kitchen staff will cook according to the posted standards, and the staff working meal list will be changed every half month.