一套完整的工作流程規(guī)劃有助于工作更順暢，那么廚房的工作以及生產(chǎn)流程是怎樣的呢？下面來(lái)給大家講解一番。
A complete set of workflow planning helps to smooth the work. What about the work and production process of the central kitchen? Let's explain it to you.
在廚房的日常工作流程中，主要包括以下兩個(gè)方面：采購(gòu)和倉(cāng)儲(chǔ)。
The daily workflow of the central kitchen mainly includes the following two aspects: procurement and warehousing.
1.對(duì)于任何類(lèi)型的廚房，采購(gòu)的重要性毋庸置疑?？梢哉f(shuō)，這是餐飲產(chǎn)品生產(chǎn)過(guò)程中的環(huán)節(jié)。因此，廚房必須嚴(yán)格控制采購(gòu)和采購(gòu)的業(yè)務(wù)流程。
1. there is no doubt about the importance of purchasing for any type of kitchen. It can be said that this is a link in the production process of catering products. Therefore, the kitchen must strictly control the purchase and purchase business process.
原代購(gòu)的種類(lèi)很多，不同季節(jié)的產(chǎn)品也不同，質(zhì)量也有很大差異。負(fù)責(zé)采購(gòu)的人員必須按照一定的采購(gòu)要求進(jìn)行采購(gòu)，如質(zhì)量、、交貨及時(shí)等，以保證原材料良好。
There are many kinds of original purchasing agents. The products in different seasons are also different, and the quality is also very different. The personnel in charge of procurement must purchase according to certain procurement requirements, such as quality, price and timely delivery, so as to ensure the good quality of raw materials.
2、其次，倉(cāng)儲(chǔ)也占有很大的位置。如果倉(cāng)儲(chǔ)的某個(gè)環(huán)節(jié)出現(xiàn)差錯(cuò)，導(dǎo)致原料保存不當(dāng)，造成原料流失、變質(zhì)，就會(huì)造成食品問(wèn)題，增加食品制造成本，降低利潤(rùn)。因此，必須做好原材料的儲(chǔ)存和保存工作。儲(chǔ)存貨物時(shí)，應(yīng)根據(jù)貨物的類(lèi)別和特性進(jìn)行分類(lèi)儲(chǔ)存，并定期檢查。
2. Secondly, warehousing also occupies a large position. If there is an error in a certain link of storage, resulting in improper storage of raw materials, resulting in the loss and deterioration of raw materials, it will cause food safety problems, increase food manufacturing costs and reduce profits. Therefore, the storage and preservation of raw materials must be well done. When storing goods, they shall be classified and stored according to the category and characteristics of the goods, and shall be inspected regularly.
廚房生產(chǎn)流程主要步驟：
Main steps of central kitchen production process:
1、對(duì)菜譜、菜單進(jìn)行標(biāo)準(zhǔn)化制訂
1. Make standardized recipes and menus
2、產(chǎn)品制作流程規(guī)格標(biāo)準(zhǔn)化。對(duì)加工規(guī)格、配份規(guī)格、烹調(diào)規(guī)格三個(gè)流程的產(chǎn)品制作標(biāo)準(zhǔn)加以規(guī)范化，制成文字表格張貼于工作處以隨時(shí)對(duì)照?qǐng)?zhí)行，使每個(gè)參與制作的員工都明確自身的工作標(biāo)準(zhǔn)。
2. Standardization of product manufacturing process specifications. Standardize the product making standards for the three processes of processing specification, dispensing specification and cooking specification, make written forms and post them at the work place for comparison at any time, so that each employee involved in the production can clearly understand their own work standards.
3、按生產(chǎn)流程實(shí)行程序控制。每一道流程的生產(chǎn)者對(duì)上一道流程的食品質(zhì)量實(shí)行嚴(yán)格的檢查控制把關(guān)，對(duì)于不和標(biāo)準(zhǔn)的要及時(shí)提出，幫助前期程序糾正。
3. Implement procedure control according to production process. The producers of each process shall strictly check and control the food quality of the previous process, and timely put forward those that do not conform to the standards to help correct the procedures in the early stage.
4、廚房的生產(chǎn)分工，實(shí)行責(zé)任控制法。各員工需對(duì)自己負(fù)責(zé)的單項(xiàng)流程的生產(chǎn)質(zhì)量負(fù)責(zé)。各部門(mén)負(fù)責(zé)人對(duì)本部門(mén)的生產(chǎn)質(zhì)量實(shí)行檢查控制把關(guān)，并對(duì)本部門(mén)的生產(chǎn)問(wèn)題承擔(dān)責(zé)任，把好菜品質(zhì)量關(guān)，對(duì)菜肴產(chǎn)品的質(zhì)量和整個(gè)廚房的出品穩(wěn)定負(fù)責(zé)。
4. The production division of the central kitchen implements the responsibility control law. Each employee shall be responsible for the production quality of the individual process. The heads of all departments shall check and control the production quality of their own departments, take responsibility for the production problems of their own departments, control the quality of dishes, and be responsible for the quality of dishes and the stability of the output of the whole kitchen.
5、著重注意易出問(wèn)題的環(huán)節(jié)。對(duì)經(jīng)常且容易出現(xiàn)生產(chǎn)問(wèn)題的環(huán)節(jié)或部門(mén)作為控制的，逐步杜絕生產(chǎn)質(zhì)量問(wèn)題，不斷提高生產(chǎn)水平。
5. Pay attention to the problem prone links. Take the links or departments that are often prone to production problems as the focus of control, gradually eliminate production quality problems, and continuously improve the production level.
廚房設(shè)備廠(chǎng)家提醒大家，廚房運(yùn)行流程離不開(kāi)各個(gè)部門(mén)之間的配合，嚴(yán)格按照產(chǎn)品操作流程進(jìn)行加工，使產(chǎn)品統(tǒng)一標(biāo)準(zhǔn)，保證質(zhì)量，提高自己的核心競(jìng)爭(zhēng)力。
The central kitchen equipment manufacturer reminds us that the operation process of the central kitchen can not be separated from the cooperation between various departments. It is processed in strict accordance with the product operation process, so as to unify the product standards, ensure the quality and improve its core competitiveness.
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