2. All kinds of machinery and equipment should be operated in strict accordance with the operating procedures, and it is strictly forbidden to change the operating procedures or operate illegally at will. Once the equipment is started, the operator will not leave the site at will. Pay attention to the change of machine operation and oil temperature when electrical equipment is running and working at high temperature. If there is any accident, stop the operation in time and report to the chef or the manager of the food and beverage department in time. When there is a fault, it is not allowed to disassemble and wash the equipment at will, and it should be repaired in time, which will be carried out by the specialized personnel of the engineering department.
3. We should strictly strengthen the management of all kinds of knives used by chefs, and use and place knives in strict accordance with the requirements. When not in use, the knives should be stored in a fixed location or a fixed toolbox, and the chef should not take them out of the kitchen at will.
4. When using all kinds of tools, pay attention to the concentration of tools and the correct method.
5. During the operation, it is not allowed to scare people or point at others with a knife. Don't point to the east and west, and don't shake your arm when you walk with a knife, so as not to hurt others with a knife.
6. Don't put the knife on the edge of the workbench or chopping block to avoid slipping and hitting your toes when shaking. Once you find the knife dropped, don't pick it up by hand.
7. When cleaning tools, do them one by one, and don't immerse more tools into the washing pool filled with water for cleaning.
8. Personal special tools should be marked and put in a fixed position when not in use. Do not lend it to others at will, and do not leave it anywhere, otherwise the tool holder will be responsible for the adverse consequences.
9. All kinds of equipment shall be managed by special personnel, and others shall not touch them at will. Check all kinds of kitchen facilities and equipment regularly to eliminate unsafe hidden dangers in time.
10. Don't start the mechanical device before you learn to use it.
1 1. When cleaning mechanical equipment (such as meat grinder and blender), cut off the power supply before cleaning. Be extra careful when cleaning sharp blades. When cleaning, fold the rag to a certain thickness and wipe it from the inside out.
12. If there are broken glassware and ceramics in the kitchen, dispose of them with a broom in time instead of picking them up by hand.
13. The working area and the surrounding ground should be kept clean and dry. Oil, soup and water spilled on the ground should be wiped off immediately.
14. All passages and working areas should be free of obstacles.
15. Employees should walk clearly in the kitchen to avoid cross-collision.
16. Leave enough space around baking, burning, steaming, frying and other equipment to avoid scalding due to crowded space.
17. When holding baking pans, iron pots or other high-temperature tools, put a layer of rag on your hands, and keep your hands clean and not greasy to prevent slipping. Take out the tools such as roasting pan and iron pan and cool them in time. Do not leave them at will.
18. When using an oil pan or frying pan, especially when the oil temperature is high, it is necessary to prevent water from dripping into the oil pan, so as to avoid hot oil splashing and easy to burn.
19. When taking food from the steamer, first close the air valve, open the cupboard door, and then take it with a rag after the hot steam is slightly dispersed, so as to prevent the hot steam from scalding.
20. When using heating equipment such as steaming cabinets and frying stoves, the human body should not be too close to the furnace body to avoid accidents.
2 1. It is forbidden to play in the stove and heat source area.
22. If abnormal phenomena such as smoke, burnt smell and electric spark are found during the use of the equipment, it shall be stopped immediately and declared for maintenance. It is not allowed to continue to use it forcibly.
23. Kitchen staff are not allowed to disassemble and replace the parts and circuits in the equipment at will.
24. Please cut off the power supply before cleaning the equipment. When your hands are stained with oil or water, try not to touch the power plug, switch and other parts to prevent electric shock.
25. The kitchen staff in each work area should check and sort out the appliances in this work area before coming off work, and the more expensive appliances must be put in the cupboard and locked for safekeeping.
26. The staff who are using the fire source shall not leave their posts at will or be careless to prevent accidents.
27. It is forbidden to wipe the power plug with a wet rag when cleaning. It is forbidden to connect the power supply without permission, and it is forbidden to use faulty equipment. After work, do a good job of checking the power supply and door.
28. Check the safety of oil circuit, valve, gas circuit, gas switch, power socket and switch one by one after closing every day, and eliminate unsafe hidden dangers in time.
29. The keys to the kitchen small warehouse and various kitchen locks should be kept by the person authorized by the chef.
30. If the kitchen is found stolen, the person on duty or the discoverer should protect the scene, report it to the superior for handling, and assist the leaders to keep abreast of the situation.
3 1. Check the line carefully every day. If it is found that the power supply is overloaded and the wire is aging, it should be repaired in time and reported to the superior.
32. Master the location of fire-fighting facilities and fire-fighting equipment in the kitchen and dining room, and how to use them. Fire-fighting equipment should be stored in a fixed location.
33. In case of fire, the operator and the fire control center shall be informed immediately, and the location and size of the fire and the name and department of the alarm personnel shall be reported. Try to put out the fire, and cooperate with security personnel to organize and guide the guests to evacuate safely according to the fire.
I hope the above can help you as a reference suggestion.