I. Kitchen attendance system?

Second, the kitchen dress code system

Third, the kitchen hygiene management system

Fourth, the management of food ingredients and acceptance system

Fifth, the kitchen daily work checking system

Sixth, the kitchen duty handover system

Seventh, the kitchen meeting system

One, the kitchen attendance system?

1, kitchen staff on and off duty, must play attendance, is strictly prohibited on behalf of people or entrusted to play attendance.

2, put on work clothes, should report to the team leader or head chef or overall roll call.

3, according to the needs of the kitchen work, overtime cooks stay, not overtime cooks should leave the workplace after work.

4, work should stick to their jobs, do not leave the post, do not string, are not allowed to do things that have nothing to do with the work, such as meeting guests, reading books and newspapers, playing chess, making personal phone calls, shall not bring relatives and friends to the hotel public **** place to play, chat, not humming songs, ditties.

5, due to illness need to take leave of absence from the staff should be one day in advance to the head chef for leave procedures, and show a valid certificate issued by the hospital, due to the inability to provide the relevant procedures or procedures do not comply with the provisions of the person, according to the absenteeism or early retirement treatment. Leave of absence should be written for the record.

6, the need for leave of absence, must be one day in advance for leave of absence procedures, approved by the head chef to be effective, unauthorized absence without reason or AWOL. Phone leave is invalid.

7, according to the needs of the work, the need to ting long working hours, agreed by the leadership, can be treated as overtime or time off.

8. Marriage leave, maternity leave, bereavement leave in accordance with the relevant provisions of the Employee Handbook.

9, this system applies to all employees of the kitchen department.

Second, the kitchen dress code

1, when you go to work, you need to wear uniforms and hats, in the required position to wear a number plate or work permit. Clothing should be clean, neat, working time shall not bare back open chest, wearing casual clothes and odd clothes.

2, work time need to wear work shoes, not slippers, water shoes, sandals.

3. Work clothes should be kept clean and tidy, and no other ornaments should be used instead of buttons.

4, work clothes can only be worn in the work area or the relevant location, not to enter the operating area outside the location, prohibited in uniform to enter the front office.

5, must be in accordance with the provisions of the girth belt operation, not drag.

6, violation of the above provisions, according to the hotel penalty regulations.

Three, the kitchen health management system

1, the kitchen cooking and processing of food with the waste water must be excluded in a timely manner.

2, the floor ceiling, walls, doors and windows should be strong and beautiful, all holes, holes, seams, gaps should be filled with honey seal, and keep clean, so as to avoid cockroaches, rats hiding or in and out.

3. Regularly clean the fume extraction equipment.

4, the work of the kitchen table, cabinet under the inside and kitchen corners, should pay special attention to cleaning, to prevent residual food corrosion.

5, food should be operated on the workbench processing, and raw and cooked food separate processing, knife, chopping board, rags and so on must be kept please clean, sanitation.

6, food should be kept fresh, clean, hygienic, and after cleaning and sorting with a plastic bag tightly wrapped, or in the cover containers were stored in the refrigerated area or frozen area, to make sure that do not expose the food in the life of room temperature for a long time.

7, where easy to corrupt food, should be stored in 0 degrees below the refrigerated containers, cooked and raw food stored separately, to prevent the string of flavors between the food. Cold room should be equipped with deodorant.

8, condiments should be appropriate containers, immediately after the use of cover, all utensils and dishes are not allowed to contact with the ground or dirt.

9, should be equipped with a tightly covered bucket of dirt, driving rain bucket, driving rain is best poured the night, not overnight in the kitchen, such as the need to remove overnight, the bucket cover should be isolated, driving rain bucket should always be kept clean around.

10, employees work, work clothes and hats should be neatly dressed, not long hair, long nails, work to avoid letting the hand contact or stained finished food and containers, as far as possible to use clamps, spoons and other tools to take.

11, in the kitchen work, not in the work area smoking, coughing, spitting, sneezing, etc. to avoid food.

12, kitchen staff before work, convenience should be thoroughly washed hands, keep hands clear ho.

13 kitchen cleaning and sweeping work should be several times a day, at least two clean finished, utensils should be centralized disposal, insecticides should be placed separately from detergents, and designate a person to manage.

14, not in the kitchen lying or accommodation, and not allowed to hang clothes and shoes and clogs, or put miscellaneous objects.

15 have infectious diseases, should be treated at home or hospital, stop all kitchen work.

Four, food raw materials management and acceptance system

1, according to the hotel kitchen production program standards, the implementation of the principle of first-in-first-out of cooking raw materials, the rational use of raw materials, to avoid the successive procedures are not divided, the first raw materials into the storage room shelved.

2, high-grade raw materials to send special custody, strictly according to the amount of use. Other raw materials to do the same amount of use, make the best use of it.

3, without permission, may not make the hotel supply dishes, to eliminate any waste of raw materials.

4, shall not use mold, odor and all other spoiled cooking materials. The raw materials to do first in first out, check at any time.

5, shall not be corrupt and spoiled dishes and food provided to guests.

6, do not take, eat, do all the kitchen food. Disposal of spoiled raw materials, subject to approval.

7, strict fulfillment of the raw materials into the raw materials, cooking and food supply procedures to ensure that the hotel food operation process functioning properly, to do not see the single, the kitchen is not the principle of food.

8, the acceptance of personnel must be mindful of the interests of enterprises, adhere to the principle of impartial acceptance, do not seek personal gain.

9, acceptance of personnel must be strictly in accordance with the acceptance procedures to complete the acceptance of raw materials.

10. Acceptance inspection personnel must understand the raw materials to be obtained with the purchase order on the quality requirements of the consistency, and refused to accept raw materials inconsistent with the provisions of the purchase order.

11. Receiving and inspection personnel must understand how to deal with the accepted items, and know how to deal with problems when found. If there is a problem with the quality of raw materials that have been accepted, the inspector is primarily responsible.

12. Acceptance is complete, the acceptance of the personnel should fill out the acceptance report, for storage or to the relevant departments of the relevant personnel.

13. The above system applies to all the staff of the kitchen department, violation of the above provisions, according to the hotel penalty system.

Fifth, the kitchen daily work inspection system

1, the kitchen of the work of the implementation of hierarchical inspection system, the kitchen on an irregular basis, not fixed point, not a spot check; chef, head chef, head of the team, kitchen staff.

2, the inspection includes store rules, store discipline, kitchen attendance, dress, job duties, equipment use and maintenance, food storage, food quality, food system and speed, raw material saving and comprehensive utilization, safety production and other rules and regulations of the implementation and normal production and operation.

3, the contents of the inspection can be carried out separately or simultaneously.

Health inspection: once a day, including food hygiene, daily hygiene, planning health;

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

Equipment safety inspection: once a month, including the use of equipment, maintenance of safe work;

Production inspection: once a week, including the storage, duties and responsibilities of the production system, quality and speed.

Daily routine inspection: twice a day, including before and after the meal work process, personal and other health.

4, the inspectors on the inspection of the work found in the bad phenomenon, according to the circumstances, to make appropriate treatment, and have the right to urge the parties concerned to change immediately or within the prescribed period of correction.

5, belonging to the scope of the individual package or job responsibilities within the error, the responsibility of the individual; belonging to the department, the error of the team, the responsibility of the person in charge of the responsibility, while taking the appropriate economic sanctions.

6, for repeated errors of the same kind, or required to improve within the deadline and did not do, should be aggravated by the penalty, until dismissal.

7, the inspectors should be conscientious and responsible, equal treatment and fairness. Each time to participate in the inspection of the personnel, the time, content and results should be a written record for the record, the results of the inspection should be promptly linked to the department and personal interests.

Six, kitchen duty handover system

1, according to the needs of the work, the team leader has the right to arrange for the group's various posts on duty.

2, the successor must arrive at work ahead of time, to ensure that on time to take over.

3, the shift handover personnel must be detailed to the shift handover, and fill out the shift handover log, before leaving work.

4, the successor must carefully check the shift log, confirm and implement the contents of the shift.

5, the duty officer should consciously complete the work of the account, the working time shall not leave the workstation without authorization, shall not do things unrelated to work.

6, duty, take over staff should ensure that the duty, take over the period of normal production of dishes.

7, duty, take over staff to properly handle and store the remaining food and raw materials, do a good job of cleaning and sanitation.

8, duty, shift workers should write a good shift log when off duty, shall not scribble on it, turn off the energy switch in a timely manner, lock the doors and windows to the key.

9, the head chef does not regularly check the duty handover records.

Seven, the kitchen meeting system

1, the kitchen according to the needs of the necessary plans to convene various types of meetings:

(1) health work will be: once a week, the main content of the food hygiene, daily hygiene, plan health;

(2) production work will be: once a week, the main content of the storage, duties, quality of output, dish innovation;

(3) Kitchen Discipline: once a week, the main content of attendance, assessment status, kitchen discipline;

(4) Equipment Meeting: once a month, the main content of equipment use, maintenance.

(5) daily meeting: the main content of the past day to summarize the evaluation of the kitchen situation, dealing with the day's emergencies.

(6) safety meeting: semi-monthly, mainly kitchen safety.

(7) coordination meeting: once a week, mainly mutual exchange and communication.

2, in addition to regular and special meetings, all types of meetings held at least one day in advance notice, and inform the meeting time, place, to the meeting object and content.

3, the participants should be clear about the nature of the meeting and the main points of the discussion, prepare materials in advance, the presiding officer of the meeting to do a good job of the whole process of the meeting.