现代厨房管理理念的转变与思考

The change and consideration of modern kitchen management idea

要想餐饮行业能够长远发展,就要对现代厨房的管理理念进行深入思考。应建立公平、公正的现代厨房管理制度,对厨师长的权利要加以制衡,并制定合理的奖励制度。实行“连坐”和“共勉”制度,避免派系之争和师徒裙带关系对厨房事务管理造成不良影响,规范厨房内所有人员的工作行为。明确划分厨房内所有人员的权利、义务和责任,加强监督力度,实现人性化管理。打造具有团队精神的厨房,实现互利共赢。激发厨师的创造性,制定相应的奖励细则,完善良性竞争的制度,营造公平竞争的环境,鼓励厨师不断推出独家特色菜品。为创造性较强的厨师提供进修机会,帮助厨师能够不断提高厨艺技能。培养厨师的现代化管理水平,提高厨房管理的秩序性和协调性。

In order to achieve long-term development of catering industry, we should think deeply about the management concept of modern kitchen, establish a fair and just modern kitchen management system, check and balance the rights of chefs, and formulate a reasonable reward system. The system of “joint seating” and “mutual encouragement” should be implemented to avoid factional disputes and nepotism between teachers and apprentices, which would have a negative impact on the management of kitchen affairs and standardize the working behavior of all personnel in the kitchen. It needs to clearly divide the rights, duties and responsibilities of all personnel in the kitchen, strengthen supervision and realize humanized management. It should create a kitchen with team spirit and realize mutual benefit and win-win situation. To stimulate the creativity of chefs, formulate relevant incentive rules, improve the system of benign competition, create a fair environment for competition, and encourage chefs to constantly introduce unique dishes. It should provide opportunities for creative chefs to learn and help them improve their cooking skills, cultivate the modern management level of chefs and improve the order and coordination of kitchen management.