Kitchen Work Instruction Book

Author: Zhao Jianmin Zhao Jianmin
Publisher:
Publish Date: 2004-08-01
Features: The management of Chinese kitchens has a history of over two thousand years, but the production management in traditional Chinese kitchen mainly relies on the experience of management personnel. These managers holding kitchen management positions generally possess high cooking skills, sometimes even extraordinary talents, with long working experience in the kitchen and accumulated rich experience. However, experience-based management often carries a certain degree of randomness and uncertainty, and sometimes it is inevitable to be influenced by emotional factors. Therefore, it is imperative to implement scientific and standardized management for the production management of Chinese kitchen. With the introduction of more advanced management experiences and concepts from international sources into China's catering enterprises, many hotels and catering companies have successively implemented standardized management for the production management of Chinese kitchen, including scientifically setting positions, standardizing job responsibilities, standardizing process flows, formulating operation specifications and corresponding management systems for each position, etc. This book is divided into seven aspects based on some commonly used content related to kitchen standardized management in catering enterprises, aiming to provide references for kitchen management personnel and catering management personnel.