What does 4d kitchen mean?
1. What does 4d kitchen mean? 4d kitchen is a management model that uses 4D on-site management method to manage the kitchen. The 4D on-site management method is a comprehensive innovation of the CIS enterprise identification system in terms of management concepts. It subdivides, standardizes and clarifies complex management work, so that everyone can have clear job responsibilities and highlighted work priorities.
2. The 4d kitchen is based on the management of all employees, allowing everyone in the hotel to start from simple and small things, so that the management work can be refined to the practical, effective and lasting aspects of the hotel. new management. 4D means four things in place, which is an effective technique used to create and maintain a good working environment, including organization in place, responsibility in place, execution in place, and training in place.
What does being a 4D kitchen company bring?
What does being a 4D kitchen company bring? Being a 4D kitchen company brings lower costs, improve work efficiency, improve hygiene, and improve interpersonal relationships. Improve the quality of employees and other advantages.
1. Reduce costs
By implementing first-in, first-out materials, setting material inventory standards and controlling quantities, the inventory is guaranteed not to exceed 1-1.5 days. It greatly reduces the cost and waste of repeated purchases due to temporary inability to find items, thereby reducing the total inventory, reducing the backlog of materials, increasing flow, and improving the turnover rate.
2. Improve work efficiency
Clear or return items that have not been used for a long time, and store useful items into high, medium and low categories according to their usage. Keep frequently used items within easy reach. At the same time, there are labels, stocks, and "famous and family", so that employees can find what they need on the orderly shelves and ensure that they can find what they need within 30 seconds. It greatly saves time costs and improves work efficiency.
3. Improve the level of hygiene
By dividing sanitation responsibilities in all areas, thoroughly clean the kitchen ceiling, air outlets, grease traps, fume hoods, etc., so that everything is in order , smooth and bright, giving guests a sense of trust.
4. Improve the quality of employees
By repeatedly performing correct operations, employees thoroughly form good behavioral norms and develop the habit of following procedures, loving cleanliness, and being responsible. Unknowingly, you bring good habits into your home and life, becoming more civilized.
5. Improve interpersonal relationships
Each position and area has a dedicated person in charge, and the name and photo of the person in charge are posted in the corresponding place to avoid unclear responsibilities and mutual shirk. situation occurs. And through constant encouragement, employees' sense of honor and self-motivation are increased. Even if the supervisor and manager are away, employees know what to do and their responsibilities, and insist on 4D on-site management for five minutes before leaving get off work every day.
What is the content of 4D kitchen management?
The 4D food safety on-site management system of catering enterprises is an innovation in management concepts. The 4D on-site management method may seem simple, but it contains profound modern enterprise management concepts and the essence of culture. It is a scientific management method and management science. The contents of kitchen 4D management mainly include training, organization, responsibility, execution and implementation.
Training is in place:
1. Earnestly implement the previous 2D work;
2. Clearly define areas of responsibility and assign responsible persons to each division;
3. Visual management and transparency;
4. Develop audit methods and inspection standards;
5. Maintain 4D awareness. Insist on 4D for one minute at work and 4D for five minutes before leaving get off work, and never forget 4D;
6. Formulate relevant regulations that everyone must abide by, and persevere; insist on applying 4D every day and make 4D a part of daily work ;
7. Strengthen 4D on-site management: Each quarterly week is a "4D strengthening week", which includes quality inspection content.
8. Summarize every month and provide training for all employees.
Put it in place:
1. Conduct a comprehensive inspection of the workplace;
2. Establish criteria for judging what is needed and what is not;
3. Remove unnecessary items;
4. Investigate the frequency of use of needed items and determine daily usage;
5. Conduct hierarchical management according to the frequency of use of items.
Responsibilities are in place:
1. Coordinate the places and shelves available for storage (marking and positioning);
2. Plan the items Place them neatly in the place (prescribed placement method);
3. Label all items (key point of visual management).
Four steps to achieve responsibility; analyze the current situation; classify items; store methods; implement storage principles
Execution in place:
Check items-item inventory and cleanup - Design item cards - Develop equipment usage standards - Implement management card pasting - Signature and approval of the person in charge - Content printing and filling - Improvement of inspection forms - Implement training and education - Leadership inspection and acceptance.