The chef is one of the key managers in the restaurant business. The chef creates a product and builds technological processes, influences the cost, speed of delivery, etc. And how to evaluate the work of the chef? After all, in addition to subjective assessment, the chef also influences financial indicators?!
\nThe chef, as the head of the unit, must definitely have a clear system for assessing work efficiency and a motivational program tied to this.
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\nKPI – key performance indicators, which are ideal for constant and accurate production control.
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\nHow many KPIs should there be?
\nAs practice has shown, an employee cannot control more than 3-4 indicators qualitatively. Let’s consider the main indicators used by most enterprises:
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\n\ud83d\udccd Cost of dishes. But, it is important to remember that the chef can only influence the calculated indicator, not the actual one!
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\n\ud83d\udccd Percentage of write-offs. Everyone determines their own volume, depending on the specifics of production, but with proper control at our enterprises, this figure did not exceed 0.002% of the amount of raw materials used.
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\n\ud83d\udccdOptimal FOP or
\nstaffing.
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\n\ud83d\udccdGuest satisfaction or NPS indicator.
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\nIt is important to remember that you can set many indicators and offer an employee as much motivation as you like, but if he does not believe in the achievement of the goals set, then he will not strain himself.
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\nKPI – should be understandable, feasible, easy to calculate, and bring an addition to the employee’s base salary!
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\nKPI indicators can and should change, depending on your tasks. The main thing is, when setting goals – they should be ambitious, but realistic!<\/p>\n","protected":false},"excerpt":{"rendered":"
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