First, the kitchen staff management system

(1), employees must go to work on time and perform the sign-in procedures; When entering the kitchen, you must dress according to the regulations, wear a work card, keep your appearance and appearance clean, and go to work after washing your hands.

(2), obey the superior leadership, and earnestly complete various tasks according to the specified requirements.

(3) During working hours, you are not allowed to leave your post, visit your post, read books, sleep, etc., and you are not allowed to do anything unrelated to your work.

(4) Do not chase, frolic or smoke in the kitchen area, or do anything that hinders kitchen production and kitchen hygiene.

(5) Consciously maintain the kitchen equipment and utensils, and keep the work post and health responsibility area clean at any time.

(6) The kitchen is the catering planning of the food production center, and people are not allowed to enter without the approval of the chef.

second, the kitchen duty shift system

(1), according to the needs of the work, the chef arranges the staff of each position in this group to be on duty.

(2), the successor must arrive at work in advance, to ensure that work on time.

(3), the succession personnel must explain the handover matters in detail with the successor, and fill in the handover log before leaving the post.

(4), the successor will carefully check the real estate planning of the handover log, and confirm and implement the handover contents.

(5), the personnel on duty should consciously complete the replacement work; Don't leave your post without permission during working hours, and don't do anything unrelated to your work.

(6) The personnel on duty shall ensure the timely supply of dining guests' dishes during the duty.

(7) The personnel on duty should properly handle and preserve the surplus food and raw materials, and do a good job in cleaning and hygiene.

(8) The personnel on duty should fill in and write the shift-over log, close the water, electricity and gas valves in time, lock the cabinets and doors for real estate planning, return the keys for activity planning, and leave their posts at the specified time.

(9), the chef checks the shift work on duty, and it is the duty of the personnel on duty to explain the problems and improve them in time.