Chef Uniforms Chef service maintenance tips
No matter what clothes, we need to care for it in order to maintain its original bright and beautiful, especially the chef clothes, it represents a chef and the hotel's image and taste, so we have to keep it clean and smooth. Let the chef clothes wholesale for everyone to briefly introduce the chef clothing maintenance of the little common sense of what carf removal method: clothes stained with lipstick, the first place to dip with water infiltration, and then coated with alcohol, then soapy water or ammonia rubbing wash, lipstick printed disappeared.
Blood wash method: the chef on the stained with blood, do not wash with hot water, or blood in depth fiber is more difficult to wash, should be scrubbed in cold water, relatively easy to clean.
Ironing will always keep the stains: stains on the clothes have not yet been removed, never used iron hot, otherwise it will never wash away.
When the clothes are stained with soy sauce: the chef does not accidentally touch the soy sauce, should immediately wash in the dirty place with water, and then home and then wash the laundry with a clean once.
The use of vinegar ironing fold: long trousers or skirt length to be long, the folds are not easy to ironing, you can use the vinegar to fold the wet, and then iron hot, fold is easy to docile.
Soaked in salt water to prevent fading: colored chef clothes to prevent washing fade, you can soak in salt water for a while and then wash, the effect is good.
In the zipper sprinkle talcum powder: a zipper chef clothes washing, the zipper sometimes stuck, then you can sprinkle some slippers in the zipper, pull up more smoothly
For the chefs clothing brand, the economic environment is not good, often filled with great opportunities, because this environment is not good for all brands are applicable, those usually internal strength is not strong, the market is in the swing of the brand in this round of competition very May be eliminated, and such a chef clothing brand a few, they stay in the market space will be the survival of the chef clothing brand carved up in the constant competition, the chef clothing category low attention characteristics will change.
With 80,90 after a large increase in the proportion of new consumer groups, they are on the Internet and a variety of platforms to give more special attention, in this case, how to build the competitiveness of the chef brand is very important, in general, the current Well done chef clothing brand, most of the two road, one is the road under the growth path, the other is the online network channels.
Chef service manufacturers to find the real needs and preferences of consumers, and will be applied to the marketing practice of enterprises, it is to find new market opportunities, to find new strategies and tactics, so as to improve marketing effectiveness and out of the market an effective way to melee. Wearing uniforms is one of the rules of the food sector. One to maintain their own clean clothes, two to keep the working environment clean and sanitary, but also to the customer a warm and clean. In addition, the working situation is also neat and uniform. The following is the catering industry uniforms need to pay attention to the place to summarize a few points.
When wearing an apron, if the staff capacity is not enough to knot in the back, can prompt the staff will be in the back of the tape after the cross, pull the knot before the knot, or take the initiative to request the assistance of other employees. In order to simplify the action of wearing a work clothes, the neck of the belt can be knotted in advance, so that employees directly put on, when the same also remind employees not to pull the tape, pull the work clothes directly from the head, hanging on the hook.
Work is completed, take off the uniform, to train staff to check whether the work clothes wet or stained dirty things, spread out to dry or clean, in order to maintain the clean clothes, to extend the service life. Plastic apron can be placed in the washing machine cleaning, the staff should regularly clean the chef overalls to maintain the overall beauty of clean. The head cap is best fixed for personal use of the staff to prevent contagious diseases. After the staff wears the hat, they should guide the hat to wear and the hair is finishing, in order to neat and beautiful. After the work is done, be sure to prompt the staff to put the overalls and head caps folded or put together, before leaving. Food service inside work, often wear plastic gloves or roll up the long sleeves, and training staff skilled, so as not to delay the work carried out.
When you wear work clothes, you can guide the staff in advance to view their own clothing appearance, especially the eyes, nose, mouth, teeth and hair, nails and other clean, the establishment of employees "wearing a chef uniforms" concept.
