Hello guys,
Today in my entries,I write about Basic principle management of kitchen organization.
what is kitchen management objective?
Kitchen management objective is to plan, train, direct and control.
Planning is what to be done.
Type of planning.
1. Standing plan. It is simplify future planning and managing and used over and over again. For example, menu and recipe.
2. Single plan is one time plan for single occasion and involve changes like preparing budget.
3. Day by day planning is chef top priority it is a detail of what is to be done and who to do it.
Why training is important?
Training is teaching people how to do the job. It is important because of job instruction, orientation and retraining.
Job instruction is help the new employees to understand the new role and how to fi into the total organization.
Retraining is improve capabilities employees and handling a new technology.
Orientation is the process of new member to adjust the work place and the job.
What is the benefits of training?
1. Time management
2. Less absenteeism
3. Reduce tension
4. Reduce cost
5. Reduce accident
6. Boost morale and job satisfaction
2. Less absenteeism
3. Reduce tension
4. Reduce cost
5. Reduce accident
6. Boost morale and job satisfaction
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