Since the introduction of the "five-routine method" management in catering, many hotels have photographed the cooked dishes and posted them at the intersection of the kitchen and the restaurant, so that it is more convenient for everyone to master the style of the dishes.
For example, I once experienced such a thing: once in a shop in Jiangsu and Zhejiang, the night market was very lively. At this time, the chef urged me to go to the kitchen department in the shortest time with the intercom. I happened to see my head waiter and chef flushed when I went in. After some inquiries, I learned that all the dishes produced by the kitchen department must be made according to the hotel's regulations, including the unification of utensils. The stew in the kitchen department was used up, and the guests at another table 13 ordered shark fin soup. But according to the requirements of production, there are only four utensils left in this dish, which is not enough at all. So the kitchen staff replaced the utensils of this dish with other stews. My foreman saw that the dishes and utensils made did not meet the requirements and all of them retreated to the kitchen department. So the two men argued; So I negotiated with the head waiter to make the guest's dishes first, and then coordinated with the chef, and I told the chef to try to avoid such things in the future and not to appear again, otherwise there was nothing I could do. It can be seen from this incident that the dishes in the kitchen department were stopped by the restaurant staff before they arrived at the restaurant because the tableware did not meet the requirements. This can easily lead to misunderstandings of regular customers, who will think, why do you use different utensils for the same dish every time? To some extent, this has had a bad negative impact on the production of hotel dishes.
How can the restaurant staff supervise the quality of the dishes when they are delivered to the restaurant?
For example, once, a restaurant foreman ordered an old duck taro soup for a guest, but when he saw the soup boiling, he shook it with a spoon. Because the taro is at the bottom, the staff in the delivery department probably didn't notice it. There was no taro in it, but the guests didn't find it yet, so they told them that the duck was not rotten. The foreman of the restaurant took the old duck soup to the food delivery department and asked his foreman to go to the person in charge of serving in the chef's department and ask why taro was not put. After stewing the taro in the soup for nearly 20 minutes again, the soup was finally served to the guests. When the guests drink soup, they all say it is very strong. Because of the addition of taro, the taste of the old duck soup will certainly be different if it is stewed again.
It can be seen from this case that the restaurant staff's monitoring of the quality of dishes is a procedure; There are many such cases. Many dishes have to be served by restaurant staff before guests can taste them, including less hair and insufficient products. And the tableware produced by the kitchen department has a gap and you can't go to the restaurant. Otherwise, there will be guests to eat. At first glance, yes, there are 8 dishes and 3 plates with gaps. What do they look like? The guest's face is gone. Similarly, this is also true. Therefore, no details can be let go.
No matter how busy the business of the hotel restaurant is, only by ensuring the quality of the dishes can more guests come to the hotel for dinner. At this time, the restaurant staff need Qi Xin's cooperation and strict control.
Only in this way can the quality of all dishes meet the requirements of the hotel, and guests can taste very delicious and value-for-money dishes.