现代厨房员工管理--澳洲代写Assignment范文

澳洲代写Assignment范文:“现代厨房员工管理”，这篇论文主要描述的是在现代的企业经营中员工是帮助企业创造财务的重要资源，例如酒店行业的管理是否成功，主要取决于酒店员工以及厨房的管理，在竞争日益激烈的餐饮行业当中，对于厨房员工的管理尤为重要，这将直接的影响到企业是否能够取得较好的经济效益。

labor from employees, is the kitchen, hotel development and the whole enterprise an important 'resource', the hotel success depends on the management of staff the kitchen as well. To get the best value for money, would most limit mobility and harness the enthusiasm and creativity, this is the way to win the kitchen management, but also improve the management of the core and power, so all management Personnel Management is the first element, as long as the personnel to manage can achieve a higher social and economic benefits.

Modern kitchen management, including many aspects, such as personnel management, materials management, Quality Management, security management, etc. But in the end, these management, personnel management is very important. Is the management of The first object has been studied, especially in today's highly competitive restaurant industry, good only for personnel management, to the kitchen and the whole hotel, business to achieve better economic efficiency. So, the kitchen staff how to improve the management? Here I talk about some of the immature experience, please colleagues criticized the correction.

1 Is Equipped With Kitchen Staff  配备厨房员工

Kitchen staff with the main two meanings. First, the kitchen needs to meet all production employees to determine; the second refers to the division of posts and staff and reasonable settlement because of the kitchen staff with not only directly affects the size of the labor costs, team The level of morale, but also for kitchen production efficiency, product quality and food production and operation of the success or failure would have a negligible effect, different size, different grades and different specifications of the kitchen, equipped with the staff is not the same, only a comprehensive consider the following factors to determine the number of production personnel is scientific and feasible.

1.1 The scale of production and rational distribution of kitchen

The size of the kitchen, how much production capabilities, the kitchen plays a major role in staffing, such as large-scale food service reception capacity is large, no doubt re-production tasks, such as the Metro Hotel Hohhot, Inner Mongolia, restaurants, each with many aspects of the production staff should the contrary, small kitchen, a limited production target, a small kitchen can be equipped with some of the staff the kitchen fast paced, reasonable layout, production flow smoothly, the same job function combined, short-distance transport of goods, kitchen staff is reduced and scattered more than the kitchen, the kitchen of the processing interval or distance, or even in one or the same floor, equipped with the staff has increased, so the performance of advanced kitchen equipment, supporting rational, functional, not only can save people, but also can improve production efficiency, expand production scale, improve economic efficiency, to meet production needs.

1.2 menu development and product standards

The restaurant menu production and service mission statement. Menu variety, complete specifications, dishes, processing complex, processed products of high standards, no doubt to increase the workload, with more kitchen staff will, such as fast-food kitchen cooking because of supply type fixed, limited number of varieties, and zero or operate a wide variety of banquet kitchen, cooking dishes, complex process, quality standards high, so fast food kitchen than zero and the banquet staff in the kitchen with a little more on.

1.3 Employees of the technical standards and business hours

Most of the kitchen staff from all directions, due to regional differences in cuisine and cooking techniques and industry leading to the different routines, the lack of understanding of cooperation and communication, work efficiency is low, production will be high error rate, so the kitchen staff with some of the more, while the technical staff a comprehensive, stable operation of proficiency high, can be less with some of the kitchen of the restaurant business production deal with the length of time, the production staff with a great relationship, if any, restaurant, restaurant in addition to three meals a day, but also business supper, and is responsible for 18 or 24-hour guest room dining, or even take-away products bear the production and processing, so the operating time, will increase the frequency of the kitchen, officers to be more equipped.

In short, by the above analysis, the number of kitchen staff to determine more specific methods, such as the proportion determined by the workload to determine, according to the determined positions, etc., but generally is determined by bit on every meal. 30-50 seats abroad is equipped with a kitchen staff, domestic 15-20 seats equipped with a kitchen staff, but also with a 7-8 seating on the kitchen staff, but also should be based on a flexible concrete grasp the actual situation. also determined by the workload, that according to the average prescriptions per day the total time for all production tasks, taking into account employee holiday, sick leave and other factors, the general approach is to determine: the number of kitchen staff = total time * (1 +10%) ÷ 8, therefore, whatever the method, as long as a reasonable and accurate in order to improve efficiency.

2 Kitchen Staff Recruitment  厨房员工招聘

The newly opened restaurant business, the kitchen is a large number of recruitment and systematic work, food and beverage companies have been opened, with the food and beverage production and sales expansion, increase the flow of cooks, but also need to be recruited to supplement the production and processing staff. To do a good job of modern kitchen management, this must be strictly better off. Requires candidates have the knowledge, skills, internal, appearance and other aspects of good quality and professional ethics to ensure that its competent kitchen quickly, and to improve the quality of dishes, make a positive contribution to improving the management of the kitchen. General approach is to look at recruitment job application (or self-recommendation letter), the first test, interview, physical examination, hiring due to recruitment sources are many, but in order to improve management, must master all aspects of the situation.

2.1 with the restaurant manager or serving staff have relatives, friends, relations do not

A famous enterprise, a good hotel, all employees are required to establish a sound and practicable rules and regulations, it is both to improve the incentive to work, but also to complete the task constraints. Then when everyone is equal in the implementation of the system, equally so can help managers do all the work, but often do not consciously perform a number of employees, resulting in chaos, such as the general manager of two minutes late sister, Master Li's nephew leave early for five minutes, although this is a small thing, but managers is very important if the management, and general manager may be unhappy, and even give 'make trouble', Master Li has an idea, low spirits; because we all know, people of non-vegetation, selfishness heavier; such as whether, in all staff in a very bad influence, and even spread to all do a good job of mood and confidence; addition to the allocation of positions, formulation of objectives and so the same problem exists, therefore, such employees the best.

2.2 cooks who do not have low ethics

As a good cook, not only with superb cuisine, but also have good professional ethics and quality, but, although some chefs cooking better, but poor German kitchen at work since that victory, export wounding, there employees are not united, as one only sycophant, to curry favor with the leadership, and believe that doing their work more, get less pay, or even work with emotions, good times and bad, always have a special, in violation of rules and regulations. employees in the eyes, gas in the heart not dare to say, the manager said not to listen, a very bad influence, not only able to fulfill the mandate, but also result in waste and loss of economic benefits do not increase; such employee can it? determined not In contrast, Germany is good as long as the kitchen cooking though poor, and also young, eager to learn the spirit of progress, I think I can focus on training and becoming culinary elite, for example, major, secondary school graduates and social good young people, should be more hiring.

2.3 monthly income higher wage employees do not

Currently, our region, some large hotels, hotel, actively seeking to Hong Kong, Macao and other places to recruit some million yuan monthly income chef, to prove our restaurant and features a high grade, I feel no need, because our country is in developing countries, our region is economically backward areas, food and beverage industry must adapt to the market, to adapt to the people, Locally, how many people can afford to eat Yan, fin, abalone it? Therefore, I think we should actively develop educated, hardworking, young chefs dare to innovate, development and utilization of the region's natural resources, and actively create their own brand products and competitive products, the hotel can also improve the status and grade, so that we truly become a national food and beverage industry a cuisine all over the country, to the world. In addition, a person's capacity is limited, and why we do not have this person's salary to recruit three individuals? Saying goes well: 'everyone plus diesel light', in fact, three to issued more than a much more light and heat, creating wealth and even greater contribution to this point should be self-evident.

In short, after the interview, physical examination and other candidates who are over five hurdles, after repeated screening employed, so they deserved to become a force in our restaurant, give full play to their talents and cooking techniques, learning-by-doing further improve the kitchen work.

3 Kitchen Staff Training  厨房员工培训

Kitchen staff training, both for new employees or older employees are very important. Kitchen Management Methods, means and method of making dishes the development of innovative techniques are the need for staff training, only training in order to expand employees' knowledge, change attitude to their work, teach new job skills, followed by food and beverage industry and adapt to the rapid pace of development of new and emerging needs.

3.1 training objectives and targets

Goal of the training kitchen, first understand the social catering market development, new trends and innovative new dishes direction, how to innovate in order to adapt to the rapid development of the market; second is to improve the ability of practical work in the kitchen. Not only save time, reduce costs, and improve working on the production efficiency. Then, select the object of training is particularly important should the lowest level of employees, based on selected nothing but the first line in the kitchen, quietly did for many years, hardworking motivated employees eager to learn, to focus on training object selection way to be fair, open, fair, the staff really appreciate their importance in our restaurant, is respected, is promising through training, according to the actual situation, or to re-adjust to work, especially some learn better promoted to middle management positions, increase fresh blood, give full play to their strengths, improve and increase the wages and status, so that employees really appreciate the training not only as motivation to improve work efficiency, but also to mobilize the enthusiasm of employees and major initiatives to enhance a sense of responsibility, but also for other employees around the positive and progressive great driving force. It is the people together, remove the mountain, working up a momentum.

3.2 Training programs and methods

With specific training goals and outstanding training objects, we can formulate a reasonable training program, generally based on the actual situation in our restaurant, to determine the training once a month, or six months training time, specific training content and duration of place must reasonable to develop the right plan, and made public, so that employees know what to fully mobilize the enthusiasm and motivation. As for training, and generally divided into three categories, one is learning and training in the region, some of the best in the region advanced experience and skills Xuedao Shou; the other is to field training, and the gathering house long, to learn more innovative dishes and management concepts; third category is invited back, in the local training, so that more employee benefits, receive a greater training effect and purpose, to play the role of training.

3.3 The role of training and requirements

In the training, both old and new employees or employees, can compete with each other, truly reflect the role and purpose of training, mutual promotion, improve efficiency, such as new employees start work, to teach them work skills and knowledge, as well as the kitchen, work-related procedures and standards. the old employees, innovative dishes with the development and continuous improvement of work processes, adapt to new working procedures and environment, especially a lot of people did not do the work, not that they do not want to do a good job, but do not know what to do, how to do it, and why, etc., only to find these problems through training, in order to solve these problems, therefore, for the old and new employees the actual situation, to achieve the training objectives and requirements, so that they clear direction, understand procedures, getting on vigorously, significant achievements and outstanding benefits, spiritual new look.

In short, the old and new training for kitchen staff, is an essential working procedures, according to training goals and outstanding trainees and reasonable development of training programs and requirements, will play an unexpected effect and role of Although the training time and effort to delay the cost, but have the effect much more than the investment, should be vigorously promoted.

4 Kitchen Staff Incentives  厨房员工的激励

Incentive is to encourage managers to influence others to do or things necessary efforts. For a hotel, a kitchen, the excitation methods are varied, such as fringe benefits, equality and mutual love of the work environment, which is mainly embodied in their employees, so that employees feel personally, this favorable treatment are favorable compared with the same industry, how they should do? concentrated in the following areas.

4.1 Treatment of the environment and incentives

Hotel staff from all sides, and cultural qualities of different habits are different. More internal problems, managers should first understand employee mental and emotional needs of the heart, more reasonable than to fight for their rights, but also rely on each the staff, others modest, mutual respect and caring, working ease of mind, my colleagues live in harmony working environment, in this atmosphere, the staff love the collective care colleagues, we have difficulties in mutual aid, there is frank exchange of views, do not put on airs, and to do more practical work , more contact with the lowest level of employees, understand their aspirations recommendations concerned the living conditions of each employee, or to help solve practical problems, such as pot Samcheonpo City employees in the establishment of a 'people's home' of the organization, and set up trade unions, with employees in the organization's daily work and leisure activities, as well as support and resolve specific problems, 'Staff House' is funded by the hotel free month with funding and staff, at a critical moment played a significant role.

Favorable treatment first thought is, wages, Take the 'three thousand Pu Hot Pot City', the wages higher than the same industry in the region of about 5-10%, and the dismissal of employees at any time, wages are subject to change employee motivation is high, the benefits of the hotel is good. the general adjustment of the standard is based on the interests of the business combination of technological progress and contribution to employees, raise or lower the pragmatic, but also sent to staff in the hands of time. Second, with the market average, with industry wage increase that raised the same time also pay attention to the timing of raising this year has been opened, a number of improved wages, but they are actively upgrading the hotel, employees get paid to know. In addition, the hotel staff costs 50 yuan per month medical expenses, except special, but also for each employee on a double insurance, and employees worked more than one year of marriage when settling-in allowance given 10,000 yuan, etc., so that an equal mutual love of the work environment and generous benefits make employees feel valued and affirmed that they are the backbone, and know of ongoing efforts to improve the technical level, the fight for higher salaries, it will not only stabilize the technical team, but also to ensure product quality.

4.2 incentives for care and life

In general, most current hotel staff are away from home to work, so the hotel in clothing, food, shelter, and as far as possible to meet the needs of employees, we must find ways to improve employees' quarters, food, water, heating, health care, transportation and other aspects of the work, to the staff to arrange a good housing bad environment, and develop a one week food recipes, try to meet regional tastes and habits of different people every day according to regulations, while in the winter with good heating equipment, the use of spare time to carry out a wide range of learning and recreational activities, so that employees feel that the hotel better than your own home.

Life for employees and holiday life of leisure, the hotel arranged according to specific circumstances varied, so that employees hard day of physical relaxation and recovery from the ideas and spirit are cheerful feelings, such as from a big perspective, held each year a two group travel, held once or twice a week will be a variety of life; small side, arrange regular get-together cook and waiter, is that they each ventilation, communication, customer reflection of dishes, not only enrich the leisure life, and also improve the quality of dishes, while the organization to employees birthday gift birthday gifts, carry out dance party, strongly advocated 'conscientious work, enjoy entertainment,' and more importantly, to improve staff skills, held once a month business 'Award Competition ', to be located first, second and third prize, and to the precious prize, but also raise wages, choose an important basis for training a powerful object.

4.3 Emotional and reward incentives

Practice has proved that the emotional rapport between the upper and lower levels, harmonious atmosphere, layout tasks down resolutely and even creative to complete the contrary, not only the implementation of aliasing, but also able to fulfill the tasks, which require management attention and respect for the staff, from the emotional support and investment for example, once Sally's father to see his shop, are catching up with Sally to go to work, no time received, the chef knows, the initiative to arrange accommodation, guided to the streets and sent to play, returned to buy do not eat many fresh fruits and food, Zhang work after that, holding the hand of gratitude chef said: 'You have to pro than my son!' Although life seems trivial, but he reflects the deep friendship and emotion, this feeling will translate into the work force, encouraging all employees around the store, such as love of home, try to improve their own work.

Like through the hotel kitchen, and establish reasonable rules and regulations should be, and it is necessary, but in law enforcement must be controlled severity, such as repeat offenders to be strict, first-time offenders to be loose, to first-time offender has to turn over the machine, and repeat offenders should be heavy penalties do not change, or even expulsion. So as to convince the public, for example, the time to work every day can be provided, but flexibility, working hours only required to work no matter the time is not right, should be to work on time, work time, and arrangements for duty, but the special circumstances According to the length of time, must be commended, it would appear, in order to balance the psychological staff happy, happy as long as the mental, emotional stability, and beganworking methods and have used up the energy to finish.

In summary, from the employee's labor, is the kitchen, the hotel business development as well as an important 'resource', the hotel success depends on the management of staff the kitchen, too, to get the best value for money, we must maximum mobility and harness the enthusiasm and creativity, this is the way to win the kitchen management, but also improve the management of the core and power, so all management personnel management is the first element, as long as the personnel management Well, you can achieve a higher social andeconomic benefits.

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