Discussion on the integration method of catering kitchen

The strong feudal patriarchal color "Baotou" used the same township, relatives, brothers, and apprentices to take charge of the various positions in the kitchen. Some people called this "the fellowship hall", and the relationship inside was intertwined. Severe Exclusivity and Independence The helpers and palms in the contracted kitchen are mostly subordinate to the “Baotou”, economically and technically restricted, which affects their overall level of play. However, as a whole, "Baotou" not only prevents its signature dishes and unique rumors, but also tries to hire "food hunters" to collect intelligence information, and "follow the wind" and "follow the tide" to introduce new dishes.

In the interpersonal relationship, there is a vulgar “head” in order to obtain the qualification of contracting, or to obtain the contracting costs that are beneficial to them, and to pay bribes and get through the relationship, which is an open secret in state-owned and group catering enterprises. This kind of transaction contracting can't usually last for a long time. "Baotou" sees different things, "playing a shot and changing a place"; and the person in charge of the contractor is willing to change frequently because of profitability. Other private bosses, short-sighted, greedy small profits, or in the name of recruitment, let the "Baotou" organization chefs take turns to try the dishes, take the opportunity to pay no wages; or recruit "parallel chefs" at low prices, arrears wages.

The chaotic disorder of kitchen management is a traditional culinary skill. It lacks standardization and the division of labor is not clear. After the contracting, Baotou is for the benefit of the apprentice. In addition to the apprentice, it is also employed in a large number of so-called training courses. Days of wage earners.

It is said that in some restaurants, such cheap labor actually accounts for 70% and “Baotou” is dealing with complex social relations, management is not in place, there are few on-site commanders, and “remote control” is allowed, leaving the wage earners and apprentices to make troubles in the kitchen production. Chaos and disorder, inferior dishes are flooding. Unreasonable salary distribution After some chefs are “baotou”, they will no longer continue to innovate and guide on the spot. They are keen to carry out “self-packaging” and “selling themselves”, expand their own teams, find new contractors, and engage in “remote control”. , extract the contract fee.

It is said that some of them are responsible for seven or eight teams, and their income is increasing. Chefs who work directly are not necessarily paid for their performance. Therefore, in some teams, due to the large gap in income, they dismantled each other, Neijiang, and reversed. This situation not only affected the overall level of the chef, but also was incompatible with the management style of modern enterprises.

The waste of technical resources is serious. “Baotou” is a famous chef. It is suitable for the production and quality management of vegetable production. However, after becoming a “baotou”, due to the lack of expertise, lack of systematic management knowledge, the level of production management is not high, and the occupation is lacking. The sense of security, constrained by social relations and management functions, has consumed time and skills, hindered the research and innovation of technology, and caused some people to be less skilled, more slippery, and to change their minds.

Because the division of labor is not clear, and the jobs are often converted, the efficiency is not high, the utilization is not sufficient, and the technical resources are wasted. The quality of the dishes is fluctuating. The chef team and the boss of the kitchen are mostly verbal agreements. Even if the contract is signed, the responsibilities, rights and interests are not very clear. There are many contradictions between the two parties: when the business is good, the work is from morning to night. Even busy until late at night, I have to prepare something new for the next day; when the business is light, I have to look at the boss's eyes. The contracting time, many months, and a few days, so the quality is difficult to stabilize, the dishes can not do the brand, often fluctuating up and down.

In addition to the traditional contracting system, the division of labor system with special operation; the Ford production method (such as McDonald's) with single product principle, and the Toyota production method for punctual management and on-time production have a very strong development towards the industrialization of China's catering industry. The important reference should be taken seriously by us.

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