Second, the kitchen dress code
Third, the kitchen hygiene management system
Four, food raw material management and acceptance system
Five, the kitchen daily work inspection system
Six, the kitchen duty shift system
Seven, the kitchen meeting system
First, the kitchen attendance system?
1. Employees in the kitchen administration department must check their attendance when going to and from work. It is forbidden to check attendance on behalf of others or customers.
2. After putting on work clothes, report to the team leader or chef or call the roll.
According to the needs of kitchen work, chefs who work overtime should stay, and chefs who don't work overtime should leave the workplace after work.
4. When going to work, stick to your post, don't leave your post, don't string posts, don't do things unrelated to work, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, don't take relatives and friends to play and chat in public places in the hotel, and don't hum songs and minor tunes.
5. If the employee needs to ask for leave due to illness, he should go through the formalities for asking for leave for the chef one day in advance and show the valid certificate issued by the hospital. Those who fail to provide relevant procedures or whose procedures are not in conformity with the regulations shall be treated as absenteeism or leaving early. Leave should be in writing.
6. If you need to ask for personal leave, you must go through it one day in advance, and it will take effect only after being approved by the chef. Those who are not approved shall not be absent or absent without reason. Telephone leave is invalid.
7, according to the needs of the work, need to work for a long time, with the consent of the leadership, can be treated as overtime or compensatory time off.
8. Marriage leave, maternity leave and funeral leave shall comply with the relevant provisions of the hotel staff manual.
9. This system applies to all employees of the kitchen administration department.
Second, the kitchen dress code
1. Wear work clothes and hats when going to work, and wear work number plates or work permits at designated locations. Clothing should be clean and tidy, and you can't wear bare back, bare chest, casual clothes or strange clothes during work hours.
2. Wear work shoes during office hours, and don't wear slippers, water shoes and sandals.
3. Work clothes should be kept clean and tidy, and buttons cannot be replaced by other ornaments.
4. Work clothes can only be worn in the work area or related places, and are not allowed to enter places outside the work area. Tooling is prohibited from entering the lobby.
5, must be in accordance with the provisions, waist tie operation, shall not be delayed.
6, in violation of the above provisions, according to the hotel management regulations.
Third, the kitchen hygiene management system
1. Waste water used for cooking and processing food in the kitchen must be removed in time.
2. The ceiling, walls, doors and windows on the ground should be solid and beautiful. All holes, holes, seams and gaps should be filled with honey and kept clean and tidy to prevent cockroaches and rats from hiding or going in and out.
3. Clean the smoke exhaust equipment regularly.
4. Pay special attention to cleaning the countertops, the inside of cabinets and the corners of the kitchen to prevent the corrosion of residual food.
5. Food should be processed on the workbench, raw and cooked separately. Knives, vegetable pieces and rags must be kept clean and hygienic.
6. Food should be kept fresh, clean and hygienic, sealed and packaged in plastic bags after cleaning, or stored in covered containers in cold storage area or frozen area respectively. Ensure that food is not exposed to normal temperature for a long time.
7. All perishable foods should be stored in refrigerated containers below 0℃. Cooked food should be stored separately from raw food to prevent food from stinking. Refrigeration room should be equipped with deodorant.
8. Condiments should be packed in proper containers and covered immediately after use. All tableware should not touch the ground or dust.
9. A dirt bucket with a closed cover and a cleaning bucket shall be provided. It is best to pour out the washing water that night, and don't spend the night in the kitchen. If it needs to be dismantled and washed overnight, it should be isolated with a bucket cover, and the washing bucket should always be kept clean.
10. When employees are working, their work clothes and work caps should be neat, and long hair and nails are not allowed. When they are working, they should avoid touching or polluting finished food and containers with their hands, and try to use tools such as clips and spoons.
1 1. When working in the kitchen, don't smoke, cough, vomit, sneeze, etc. In the work area and avoid food.
12, kitchen staff should wash their hands thoroughly before and after work and keep their hands clean.
13 how many times should the kitchen be cleaned a day, at least twice? The utensils should be treated centrally, and the pesticides should be placed separately from the detergents, and the special person should be appointed to manage them.
14. Don't lie down or stay in the kitchen, and don't hang clothes, put shoes or leave things lying around.
15 when there is an infectious disease, you should treat it at home or in the hospital and stop all kitchen work.
Four, food raw material management and acceptance system
1. According to the production process standard of the hotel kitchen, the principle of first-in first-out cooking materials is implemented, and raw materials are used reasonably to avoid the process in no particular order, and raw materials are put into storage first and then put on hold.
2. Designate a special person to keep high-grade raw materials and use them in strict accordance with the quantity. Other raw materials are also used in large quantities to make the best use of them.
3. Without permission, you are not allowed to make the dishes provided by this hotel without permission, so as to prevent any waste of raw materials.
4. Don't use moldy and smelly cooking materials. First-in, first-out raw materials, check at any time.
5. Don't provide spoiled dishes and food to the guests.
6. Don't take, eat or cook all the food in the kitchen. The disposal of deteriorated raw materials requires approval.
7. Strictly implement the processes of raw material entry, raw material cooking, food supply, etc., to ensure the normal operation of the hotel food operation process, so as not to go to the kitchen without a single order.
8, acceptance personnel must put the interests of the enterprise first, adhere to the principle of fair acceptance, without favoritism.
9. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures.
10. The inspector must know whether the raw materials to be obtained are consistent with the quality requirements specified in the purchase order, and refuse to accept raw materials that are inconsistent with the requirements specified in the purchase order.
1 1. Inspectors must know how to deal with the accepted items and how to deal with them when problems are found. If there are quality problems with the raw materials, the inspector should bear the main responsibility.
12. After the acceptance, the acceptance personnel shall fill in the acceptance report and save it or hand it over to the relevant personnel of relevant departments.
13. The above system is applicable to all employees in the kitchen administration department. Those who violate the above provisions shall be dealt with according to the hotel punishment system.
Five, the kitchen daily work inspection system
1, implement a grading inspection system for all kitchen work, and conduct irregular, irregular and irregular spot checks for all kitchens; Chef, chef, team leader, kitchen staff.
2. The inspection contents include the implementation of rules and regulations such as store rules, store rules, kitchen attendance, dress, job responsibilities, equipment use and maintenance, food storage, food quality, food delivery system and speed, raw material saving and comprehensive utilization, safe production and normal production and operation.
3. The contents of the inspection can be carried out separately or simultaneously.
Health examination: once a day, including food hygiene, daily hygiene and planned hygiene;
Discipline inspection: once a month, including kitchen discipline, attendance assessment, store rules and regulations;
Equipment safety inspection: once a month, including equipment use and maintenance safety work;
Production inspection: once a week, including warehousing, responsible production system, quality and speed.
Daily case examination: twice a day, including workflow before and after meals, personal and other hygiene.
4. The inspectors should deal with the bad phenomena found in the inspection according to the situation, and have the right to urge the parties to correct immediately or within the prescribed time limit.
5, belongs to the scope of personal responsibility or responsibility within the scope of error, shall be investigated for personal responsibility; For the mistakes of departments and teams, the responsibility of responsible personnel should be investigated and corresponding economic punishment measures should be taken at the same time.
6. Those who repeatedly make similar mistakes or ask for improvement within a time limit and fail to do so shall be severely punished until they are expelled.
7, the inspector should be serious and responsible, equally, impartially. The personnel participating in each inspection shall make a written record of the inspection time, contents and results, and the inspection results shall be linked with the interests of departments and individuals in a timely manner.
Six, the kitchen duty shift system
1, according to the needs of the work, the team leader has the right to arrange the personnel of each position in this group to be on duty.
2, the successor must arrive at work in advance, to ensure that the succession on time.
3, the successor must be handed over to the successor in detail, and fill in the shift log, before leaving.
4, succession personnel must carefully check the log, confirm and implement the contents of the succession.
5, the personnel on duty should consciously complete the replacement work, working hours shall not leave their posts without authorization, and shall not do things unrelated to work.
6. The personnel on duty and succession shall ensure the normal production of dishes during duty and succession.
7, on duty, succession personnel should properly handle and save the rest of the food and raw materials, do a good job of cleaning and hygiene.
8, on duty, succession personnel to write a good shift log, not graffiti on it, turn off the energy switch in time, lock the doors and windows turnkey.
9. The chef has no time to check the handover record on duty.
Seven, the kitchen meeting system
1, the kitchen needs to plan various meetings as needed:
(1) Health work meeting: once a week, with the main contents of food hygiene, daily hygiene and planned hygiene;
(2) Production work meeting: once a week, the main contents include warehousing, responsibilities, product quality and dish innovation;
(3) Kitchen discipline: once a week, mainly including attendance, assessment and kitchen discipline;
(4) Equipment meeting: once a month, with the main content of equipment use and maintenance.
(5) Daily meeting: The main contents include summarizing and evaluating the kitchen situation of the previous day and handling the emergencies of that day.
(6) Safety meeting: once every half month, mainly for the safety of the kitchen.
(7) Coordination meeting: once a week, mainly for mutual exchange and communication.
2. Except for regular meetings and special meetings, all kinds of meetings should be notified at least one day in advance, telling the meeting time, place, participants and contents.
3, the participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, the meeting host should do a good job in the meeting process.