1 Kitchen employees must punch in and out of work, and attendance is not generated or mainly played.

2, wear work clothes, should be reported by the team leader or chef or chief engineer roll call.

The chef who has to work overtime in the kitchen has left, and the chef has to leave the workplace after working overtime.

4. During work, you should stick to going to and from work. You are not allowed to visit posts, do work-related things, such as living room, reading newspapers, playing chess and making personal phone calls. Friends and relatives are not allowed to play, chat and hum songs in public places of the hotel.

5. Employees who are sick need to take a day off in advance, go to the hospital with the permission of the chef, and show valid certificates, not because they can't provide relevant procedures or formalities, and they are treated as absenteeism or early leave. If you publish a written record, you should write a leave note.

6. If you need to ask for leave, you should go through the formalities for examination and approval of the effective and unapproved chef's leave one day in advance, and you must not be absent or absent without reason. Telephone departure is invalid.

7. If the working hours need to be extended according to the needs of the work, it shall be treated as overtime or sick leave with the consent of the leaders.

8, marriage leave, maternity leave, funeral leave, the relevant provisions of the hotel staff handbook.

9. This system is suitable for all kitchens in the staff department.

Reinstall (a computer) system.

Wear work clothes, a hat, a work number plate or a work permit at a designated place when working. Clothes should be clean and tidy. Expose your back and chest during work hours, and wear strange clothes at will.

2. You must wear work shoes at work, not necessarily slippers, water shoes and sandals.

3. Keep the clothes clean and tidy, and don't use buttons and other accessories in place.

4. Work clothes can only be worn in the work area or place, and tools are not allowed to enter the lobby outside the work area.

5, corset lace operation must be carried out in accordance with the provisions, drag.

6. The fines in violation of the above provisions shall be executed by the hotel.

Health management system

The waste water used for cooking and processing food in the kitchen must be removed in time.

2, the ground ceiling walls, doors and windows should be strong and beautiful, all holes, holes and gaps should be filled with honey and closed neatly to avoid cockroaches and rodents hiding or patronizing invisibly.

3. Clean the smoke exhaust equipment regularly.

4, kitchen equipment, cabinets and kitchen corners, should pay special attention to clean, in order to prevent corrosion of food.

5, food should be handled on the bench, raw and cooked separately, knives, vegetable piers, rags, etc. Must be kept clean and hygienic.

6. Food should be kept fresh, clean and hygienic. After cleaning, it should be tightly wrapped in plastic bags, or packed in covered containers. In cold storage areas and frozen areas, food must be exposed to room temperature for a long time.

7. Perishable foods should be stored in refrigerated containers below 0℃, and raw and cooked foods should be stored separately to prevent odor from occurring between foods. Fresh food storage room should be equipped with deodorant. Spices are packed in suitable containers and used immediately. All tableware and plates are not allowed to touch the ground or dirt. It should be equipped with a dirt bucket with a closed cover, a bucket and a sewage bucket. It's best to come down at night and not spend the night in the kitchen. If it is necessary to clear the warehouse overnight, the application with isolation covers on the left and right buckets should always be kept clean.

10 employees should wear clean work clothes and headgear without long hair and nails, avoid touching or polluting food and sockets with their hands, and make full use of tools for access.

1 1 smoke, cough, vomit and sneeze in the kitchen instead of the workplace, and avoid food.

12 kitchen staff, wash their hands easily and thoroughly, and keep their hands clean.

13 How many times does the kitchen have to be cleaned every day? After at least the second cleaning, the utensils should be treated centrally, pesticides and detergents should be separated, and special personnel should be appointed to manage and remove them.

14 You are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes casually, put them on shoes, clogs, or litter.

15 infectious diseases should be treated at home or hospital, and all kitchen work should be stopped.

The management and acceptance system of food raw materials, according to the production process standard of hotel kitchen management, implements the principle of cooking raw materials first in first out, rationally uses raw materials, avoids orderly working procedures, and ignores the original dormancy of storage room.

2, high-grade raw materials, hold people in custody, in strict accordance with the dosage. Make full use of other raw materials with the same volume.

3. Do not serve food secretly in the hotel without permission, and put an end to any raw materials and waste.

4. All cooking materials are free from mildew, odor and deterioration. First-in, first-out raw materials, check at any time.

5. Bring the guests plates and rotten food.

6. Don't take, eat or mess up the food in the kitchen. The processing of deteriorated raw materials must be approved.

7. Strictly implement the raw material ingredients and food supply plan to ensure the normal operation of the hotel's food operation process, without seeing the principle of single kitchen without food.

8, inspectors must take commercial interests as the heart, adhere to the principle, fair acceptance, not selfish.

At 9 o'clock, the inspectors must complete the acceptance of raw materials in strict accordance with the acceptance procedures.

10。 Inspectors must understand the quality requirements and make the same provisions for the purchase orders of raw materials? Refuse to accept raw materials that do not meet the requirements of the purchase order.

1 1。 Inspectors must know how to handle and accept projects and how to deal with problems found. Inspectors should bear the main responsibility for the quality problems of raw material acceptance.

12。 After the inspection is completed, the inspectors shall fill in the inspection report and save it or hand it over to the personnel of relevant departments.

13。 The above system is applicable to all employees of the kitchen department, and the hotel fine system is implemented in violation of the above provisions.

Daily work of inspection system?

The level of inspection, irregular work in the kitchen and in each kitchen, is not a spot check of the fixed uncertainty of chefs, chefs and kitchen staff.

2. The inspection contents include shop rules, shop discipline, kitchen attendance, dress, job responsibilities, equipment use and maintenance, food storage, food quality, antenna system and speed, saving and comprehensive utilization of raw materials, safe production and other items, implementation of rules and regulations and normal production and operation.

3. Check the contents separately or simultaneously.

Health examination: once a day, including food hygiene and daily hygiene plan;

Commission for Discipline Inspection: once a month, including kitchen discipline, attendance assessment and store rules and regulations;

Equipment safety inspection: once a month, including equipment, maintenance and safety work;

Production inspection: once a week, including storage, system responsibility, publisher, quality and speed.

Just in case, check daily: twice a day, including personal and other health during work after fasting.

4. When inspectors find any undesirable phenomena, they shall deal with them according to the situation, and have the right to urge all parties concerned to rectify immediately and make corrections within a time limit.

5, personal responsibility or responsibility within the scope of responsibility, personal responsibility, mistakes are the responsibility of the department, team, shall be investigated for those responsible, and at the same time take economic punishment.

6. For those who repeatedly make the same mistake or fail to improve within the prescribed time limit, the punishment shall be aggravated until they are expelled.

7. Inspectors should be responsible, non-discriminatory and impartial. The personnel participating in each inspection must record the time, content and results of the inspection in writing, and the inspection results should be linked to the interests of departments and individuals.

Six working systems

1, according to the needs of the work, have the right to arrange the team leader to be on duty.

2, inheritance must arrive in advance, and strive to ensure timely inheritance.

Before accepting the handover, the handover personnel must explain the handover of the inherited personnel in detail and fill in the duty record.

4. The successor must carefully check the duty record, confirm and implement the succession.

5, the personnel on duty should consciously complete the work, not allowed to leave their jobs during working hours, rather than doing things that have not been done.

6, on duty, succession should ensure the continuous production of normal dishes in the process of responsibility.

7. The personnel on duty and successors should properly handle and preserve the remaining food and raw materials for cleaning.

8. The work of the personnel on duty and successors should be written in the shift-over log and scribbled on it. Turn off the energy switch in time and lock the doors and windows.

9. The chef regularly checks the handover records on duty.

conference system

1, the needs of the kitchen, to plan a variety of meetings:

(1) Health: once a week, food hygiene, and the main content of the daily health plan is health;

(2) Production meeting: once a week, mainly covering warehousing, responsibility, product quality and food innovation;

/& gt； (3) kitchen discipline: once a week, the main contents are attendance, assessment and kitchen discipline;

(4) Equipment regular meeting: once a month, the main content is the use and maintenance of equipment.

(5) The main content of the daily meeting is to summarize and evaluate the past day and deal with emergencies in the kitchen.

(6) Safety meeting: one and a half months at a time, mainly aimed at the safety work of the kitchen.

(7) Coordination meeting: once a week, mainly for interaction and communication.

2. Except for regular meetings and special meetings, all kinds of meetings shall be notified at least one day in advance of the time and place, important purpose and content of the meeting.

3. Participants should pay attention to the nature of the meeting and discussion points, prepare materials in advance, and the officials presiding over the meeting should do a good job in the process of working meetings.

All the people attending the meeting should be on time. As a participant who can't attend the meeting on time due to special circumstances, he should be the chef before the festival. This meeting should start on time, and participants are not allowed to leave the meeting place at will.

In the discussion of the meeting, the participants should not talk privately, but the debate is rejected. If you need to talk, wait for the right time.

6. The presentation of the meeting should be concise and straightforward, saving time.

7. Participants should concentrate on the meeting, and the unfinished matters have nothing to do with the meeting.

8, the meeting can't solve the problem, handle the office hand in other ways, don't spend time discussing, don't pester. Suggested procedure or

9. The decisions made at the meeting have not been adopted, so we should consciously save them, and the decisions made at the meeting will not be discussed indiscriminately. The achievements of kitchen work should be consciously and actively implemented. Main factors: accumulation of a large number of flammable oils.

8 fire safety system

A fire broke out in the kitchen, the gas stove failed to turn off the gas leak in time, the electrical equipment failed to cut off the power supply in time or overloaded the electricity, and no one was on duty when refining.

1, maintenance, repair and use of electrical equipment joints found to be unstable or faulty;

2. Don't overload the electrical equipment.

3. Please turn off the power supply when all kinds of electrical equipment are not in use or after use.

4. Store flammable materials away from heat sources.

5. Clean up the residual grease every day.

7. Refineries should be able to barbecue food without fire under supervision.

8. Use the fryer at a temperature not exceeding the capacity or above.

9. Clean the range hood, cooker and filter screen of range hood at least once a day.

10, turn off the terminal energy switch at work.

1 1, and the fire protection measures in the kitchen are complete.

12, control and alarm handling personnel at the early stage of the accident.

Nine. Electrical appliance management system

1, all kitchen equipment, facilities and utensils are civilized and operated and managed according to specifications and standards.

2, all kitchen equipment, formulate maintenance measures, everyone abide by.

I keep, use and maintain small kitchen utensils.

4.* * * Kitchen appliances are not allowed to be replaced after being used in the designated position, and at the same time, maintenance and normal use should be strengthened.

5. In the kitchen, all special tools, such as carving, flower nozzles, and other tools are used to store, borrow records by hand, go back to the main points and check the quality.

6. Kitchen appliances need to be replaced with old ones, and relevant procedures need to be handled.

7. Kitchen utensils and tableware (including spare parts) are not allowed to be taken out.

8. How to handle all kitchen utensils with care to avoid man-made damage?

9. Users of kitchen utensils have the obligation to maintain and maintain them. If equipment and tools are damaged due to non-compliance with operating procedures and kitchen discipline, they shall compensate for the losses and pay compensation according to the price.

10, check and maintain regularly. If the equipment is damaged, approved maintenance personnel will check it. If it can be repaired, if it can't, the general manager should review the report and approve it.

X. reward system

According to the specific situation of the restaurant and kitchen, the combination of internal rewards and punishments and the punishment conditions are stipulated for the positions and rewards of kitchen employees:

(a) meet one of the following conditions, reward:

1, participated in a world, national and provincial cooking competition, and achieved excellent results.

2. Publish personal cooking monographs and works published in authoritative cooking magazines and newspapers.

3. The guests are dedicated and attend all the year round, and many honors are awarded for their outstanding works.

4. Rationalization suggestions that produce great benefits are adopted in kitchen production and management.

Major hidden dangers of kitchen production accidents should be eliminated in time.

6, many times by the customer's masterpiece.

7. Health work has been outstanding and recognized.

8. Excellent achievements in saving materials and comprehensive utilization of resources.

Article (b) shall be punished in the following cases:

Violate kitchen discipline and don't listen to dissuasion.

2, do not obey the distribution, affecting kitchen producers.

3, no intention to work, leading to customer complaints, kitchen or food quality.

4. Forge or sow discord, create contradictions and affect the working relationship between colleagues.

5, do not comply with the production rules, damage the kitchen equipment and electrical appliances.

6. Failure to follow the rules will lead to production accidents.

7. Beat others.

9, there is no time to clean up raw materials, leading to acid deterioration.

(3) The implementation of the above-mentioned reward and punishment regulations is actually based on the specific situation, the chef, the method and scope approved by the chef, and the specific rewards and punishments. If there are outstanding contributions or mistakes, if the circumstances are serious, it will be handled in accordance with the restaurant manager's employee code and other regulations.

1 1, employee appraisal management system

(A) evaluation principles

Evaluation is a daily work, which is conducted once a quarter. The executive chef should cooperate with the personnel department to do a good job in the assessment procedures and institutionalization of employees.

Evaluate employees' worksheets to get a comprehensive understanding. We should carefully prepare the pre-evaluation, and collect performance records because of its final evaluation, so as to ensure the accuracy of the evaluation results and test the trust of employees. Take it.

3, serious work, in fact, is to strive for something to ensure the fairness and objectivity of the evaluation work.

4. During the examination, the examiner should exchange views with the examinee face to face, and choose a quiet environment that is not disturbed by the outside world, so as to evaluate the frank conversation between the two sides, so as to improve the evaluation effect.

5. Evaluate the performance and performance of each employee objectively and fairly, and use the evaluation results and salary of employees reasonably. Combine them to arouse the enthusiasm of employees and improve work efficiency.

(2), evaluation

1, the content of quality. Including employees' heart, whether they are loyal to their work and their reputation, including personnel organization, discipline, professional ethics, personal hygiene and grooming products.

2, ability. According to the work, management and business ability of different types of employees as a classification assessment.

3. Attitude. Mainly refers to the professionalism and work attitude of employees, including discipline, attendance, work, initiative and enthusiasm.

4. performance. The contribution of quantity and quality is mainly to assess the restaurant of employees who have completed the task.

appraisal procedure

Personal summary: my overall performance of passing the test is presented in the form of a self-signed written summary.

2. Team evaluation method: prepared by the colleagues in charge of the team and brought back to the backup seminar for evaluation.

3. Operation assessment: the actual assessment by the chef or chef, including comprehensive business assessment and post-operation assessment.

12 employee relocation and promotion management system

1, staff members are transferred or promoted to senior positions according to work needs.

2. All employees have opportunities for promotion. Promotion is mainly based on my performance in the vacancies of employees, enterprises and skilled posts. Promotion is the first three months of the probation period, and after the probation period, the performance that meets the functional requirements is formally appointed.

3. Promote employees. Due to incompetence or dereliction of duty, the company may decide to demote or dismiss them according to the seriousness of the case.

4. Because of the need of work, the staff must obey the orders of the chef and the staff, but they should obtain the consent of the chef in advance.

13, discipline

The kitchen staff must sign back and have enough time to prepare and change their uniforms before they can go to work.

2. Non-employees should replace other punching machines and be strict in attendance.

3. Obey the superior, and earnestly complete all tasks as required.

4. The kitchen staff should stick to their posts during working hours, and shall not leave their posts without authorization, and shall not sit on the chopping board and workbench.

In order to ensure a clean and good working environment and improve work efficiency, smoking, talking loudly and chatting are not allowed in the non-smoking area during working hours.

6. Wear neat, generous and decent work clothes, aprons and working caps. It is impossible for male employees to have the time needed to grow long hair.

7. Wear the number plate or work permit at the designated location.

8. It is forbidden to eat or take food or articles in the kitchen. It is not allowed to cross the kitchen food with others, and it is not allowed to excuse food deterioration or loss. Non-human waste food corruption should be registered.

9. The kitchen is an important production place, where chefs and non-staff who disagree enter, and the regional leaders are responsible for the implementation.

10 kitchen employees are not allowed to accept gifts from suppliers.

1 1, consciously develop healthy living habits and keep the work and health contract area clean and tidy.

12, strictly implement the provisions of the kitchen management system.

14。 Punishment classification

Late arrival and early departure will be fined 5 per minute, and more than 5 minutes will be regarded as absenteeism every day.

2. Work clothes and headgear are neat and tidy, and the position of the work number plate is incorrect, 5 points at a time.

3. Those who do not obey the arrangement of leaders will be punished for conflict from June 5438+05 to June 5438+08.

4, see the kitchen messy work hygiene * * * enjoy area 5 is still not clean, pointed out that the person in charge of punishment, punishment, head of 10.

5. After work, make the rest of the dishes after work, and put the raw materials into storage. If the stored dishes go bad 13 points, the price difference, taste and price compensation and punishment.

6, theft, theft of kitchen food raw materials, double compensation, execution 12 points.

7, correct working attitude, high speed, because of their own emotions, the quality of food does not meet the requirements in 15- 18, causing serious complaints from guests, they have to pay 20.

8. The chef's sense of responsibility is not strong, which leads to an improper increase in the cost of raw materials such as boiling water in soup pots, stewing dried vegetables, steaming cooked food in a steamer, tableware and steamed rice paste. Those who agree are responsible for compensating for the loss by 20-25 points.

9, careless operation, cause the guest to complain about the high quality of kitchen dishes, points 5- 18 points.

10, forging falsehood or informers, creating a cover-up faction, affecting the relationship between colleagues, a false penalty 15 points.

1 1, the agreed compensation price is 10 for kitchen equipment and appliances damaged by irregular production.

12, the chef processed and sold expired and deteriorated food, causing food poisoning to the guests, and agreed to bear civil liability for 20 points.

13, 20 points will be deducted and punished for beating others.

14, violation of laws, regulations and management system, all kitchens, depending on the seriousness of the punishment 5-25 points.

15, cumulative penalty points reach 5 to 10 warning, fines 10 points and 10 yuan, and fines 10 points per minute, resulting in more dismissal points exceeding 30 points per month.

Hope to adopt.