Hong Kong is the most densely populated place in the world, and the Hong Kong catering industry has a particularly far-reaching impact on the mainland catering industry. The author was sent to the Mira Hong Kong (four-star) Tsui Heng Estate Tea House to learn Chinese food management, many scenes are still fresh in my memory, I am willing to sort out the management experience of the kitchen of the Hong Kong Chinese restaurant for your reference.
1The preparation of the meal was impeccable
Restaurants in Hong Kong have a set of strict and scientific management systems, whether it is department managers or supervisors, foremen, employees have clear job responsibilities. The staff of the restaurant operate in accordance with the post specifications and procedures, and each link is buckled one link at a time, and the guests can feel the standardized, thoughtful, coherent and complete service.
Every day at noon, guests from nearby office buildings pour into the restaurant like a tidal wave, and in less than half an hour, the restaurant for 800 people is full. When you open a meal, you can hear the kitchen filled with the sound of a wok and a whistling blower, like an exciting symphony. The most surprising thing is that the serving speed is not slow at all, because the kitchen preparation work is very well done, and most of the dishes are semi-finished or processed.
2 Operation standardization
There is a jargon in hong Kong's catering industry: stinky poppies out stinky grass, beautiful rice cooks beautiful rice. The quality of the supply is good, in order to make beautiful products, so the receipt of goods is very important. The inspectors of Hong Kong restaurants do not show favoritism and strict inspection, and if the delivery of the cargo customer (Hong Kong language, meaning "supplier") does not meet the standard or is false, they will immediately refuse to accept the goods and reflect to the superiors, and will not let the cargomen fish in the water.
Hong Kong restaurants have long been standardized, reflected in the fine operation of the kitchen. Cutting board masters must work according to the "unified table of side dishes specifications" and "unified table of side dishes". Each dish in the kitchen has a standard recipe, and all aspects such as cutting and matching must be weighed according to the standard, and the main ingredients and accessories are strictly configured.
For example, Cantonese dim sum shrimp dumplings, dumplings transparent skin, like a piece of white jade, delicious taste, the entrance of raw jin, will make people want to eat. The big guy (master) of the pastry introduced that the production of this fine point, a variety of raw materials for the filling must be weighed proportionally. In terms of quality and portion size, according to the requirements of the recipe, the filling and dumplings are responsible for the people. The steamer has another person in charge, when steaming shrimp dumplings, steaming less stuffing is too raw, steaming more than one point of filling is too old. Only by mastering the standards of each operation link is a qualified product.
3 dishes updated quickly
Hong Kong's "food paradise" honor and first-class production is inseparable, Hong Kong Cantonese cuisine boldly borrows from the raw materials and methods of Western food, concocts first-class cuisine, dishes are updated surprisingly fast, recipes are generally changed every month, and daily specialties are changing.
When working in Hong Kong, it is common for the head chef to wear overalls to ask customers for advice in the restaurant, and carefully write down the problems of the dishes, and come back to improve. There are many seafood in Hong Kong, many people come to Hong Kong to taste seafood, and the seafood in Hong Kong is also a guest's choice, and the electronic scale flashes as if to tell the guests its accuracy. "Stealing beams for columns", "shoddy charging", and "lack of weight and short two" do not exist in the Hong Kong kitchen.
I often see that the fish that have just died are fished out for employees to eat, rather than "dropping bags" for guests to serve. Dead base shrimp are fished out to peel shrimp and make shrimp fried rice without making pretzel based shrimp. Hong Kong people have less oil and less salt, and there is no market for pretzel shrimp. There is no idea in the mind of the Hong Kong chef to deceive the guest, only the idea of trying to make the guest a loyal customer.
4 "Background" is hard
Restaurants in Hong Kong pay great attention to their own image, regardless of their grade, new and old. On the one hand, we constantly update the old equipment, and on the other hand, we pay close attention to the maintenance and maintenance of facilities and equipment. Miramar is an old hotel, but when visiting the kitchen, all the items are neatly stacked and organized, and the tabletops, walls, and floors are as smooth as new.
The hotel manager believes: "The hotel can best reflect the management level of the backstage, the backstage is a good front desk." "I looked closely at the corners and found not a single hygienic dead end or broken area.
The hotel has been open for more than a decade, and after several updates, all the equipment is as bright as ever, giving the impression that the hotel only opened yesterday. What is the secret of my chef when I ask? The answer is: "The opening day is the day of maintenance, which is reflected in the daily, hourly, minutely, any facilities and parts of the hotel's operation, which cannot give guests a perfunctory feeling." ”
The 5th floor and the kitchen fit in tacitly
In domestic restaurants, the floor and kitchen are always a pair of "happy enemies", but in Hong Kong, the kitchen and floor are guest-centric, and everything revolves around the guests. The head chef is not always in the back kitchen, and sometimes goes to the restaurant to seek guests' opinions, ensuring the effectiveness and speed of communication.
The floor and kitchen also regularly organize various activities to close the relationship between the two sides. Managers are looking for ways to strengthen teamwork, as can be seen in the allocation of fees.
Hong Kong people tip after eating, the manager opens the tip box in the middle of the month (Cantonese called "grasshopper box"), the manager does not tip all to the floor staff, but also to the kitchen staff, because the tip given by the guest is a recognition of the restaurant, and this is not something that can be done by floor service alone.
6 Incentive system and salary package
For the labor and efforts of employees, Hong Kong restaurants mostly give positive affirmation and evaluation through material and spiritual rewards, providing a platform for employees to realize their ambitions and values.
At Miramar Hotel, when an employee has paid extra labor and effort to meet the needs of the guests at work, the department head will write his deeds as a "woo story" (a great story), submit it to the human resources department, publish it in the daily contact book sent to all employees, and write it into the employee file to provide a basis for the employee's future promotion.
For the contribution of employees in internal coordination and cooperation, employees will send thank-you cards to each other, paste them on the department's internal notice board, and send them to the Human Resources Department for the record. Every quarter, the hotel selects "Smiling Employees" and "Five-Star Employees", awards certificates and material rewards, and gives commendations at annual celebrations, while employees are also celebrated within each department.
Kitchens are often very small, but many restaurants, even if they are small, will make rooms and changing rooms for employees. The restaurant also provides interest-free loans for employees who buy houses, and employees with good service performance often organize incentives for foreign travel and give managers a certain amount of shares to incentivize.
The salary of the Hong Kong catering industry is not particularly high, but the boss always has to pay "double grain" for the employees at the end of the year, that is, pay an extra month's salary, and pay dividends during the Spring Festival, called "bonus", which is also a common practice in the Hong Kong industry and one of the criteria for employees to evaluate "good boss".
7 "Blacklist" system
Hong Kong restaurants have a "blacklist" system. If an employee is dismissed by the restaurant and then applied for employment in a peer restaurant, he must present a report on the former general manager of the restaurant or the manager of the human resources department and work experience, which can be used for reference by the continuing unit, or can be consulted by telephone. If you do not perform well in the post, it will directly affect future employment. Therefore, under such a system, employees are generally very dedicated.
8 Employees "recharge" in time
All employees of Hong Kong Restaurant have their own training files, and there are training courses that must be attended every year, and there are optional training contents. Training courses are both cyclical and step-by-step, allowing employees in each position and every working hour to recharge in a timely manner, and even cross-training, giving employees the opportunity to choose more positions. The hotel has trained more generalists to ensure that there are enough reserve talents.
9 career designs
Hong Kong restaurants have a more mature human resource management mechanism, employees can get a form when they enter the job, the table clearly informs your current position and income and the corresponding responsibilities that should be assumed, and will also tell you how much income can be obtained if you do a certain position.
The restaurant will arrange a director to be responsible for your career planning, it will tell you what work to do at what stage, what qualifications to get what kind of salary, and will arrange your future positions and income according to the ladder-like promotion form, so that employees feel that there is a head start in work and income.
summary:
Today's kitchen, in addition to ensuring the supply of products, should also be well coordinated with the relevant departments to obtain a good relationship with the relevant departments to obtain multi-faceted cooperation and support to ensure the smooth operation of the kitchen and obtain a better reputation, especially the front office department, public relations sales department, engineering department, etc.
In addition, as the main manager of the catering department, the head chef should be familiar with all aspects of the work of the front hall, often consult the service staff and guests for feedback on the dishes, and regularly organize the chef and the front hall waiter to communicate and communicate to promote the understanding and collaboration between the kitchen and the kitchen.
Finally, as a head chef, you should also communicate with employees frequently to understand their thought fluctuations and help them build good interpersonal relationships.
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