1. Facilities and equipment management:

1. Kitchen equipment, such as seafood steamer, refrigerator, rice steamer, dough press and other equipment, are all used by special personnel;

2. Master the correct use of the equipment you use;

3. Do not use kitchen equipment without the consent of the chef;

4. Maintain the equipment you use regularly to ensure the normal use of the equipment;

5. After work, the chef should arrange a special person to check all the equipment and power supply in the kitchen to ensure that nothing is lost before leaving the kitchen and locking the kitchen door.

6, found hidden trouble, should promptly report to the chef, timely maintenance;

2. Management of tools and utensils:

1. Kitchen tools and utensils, such as kitchen knives, upsetting dishes, work tables, dishes trays and baskets, must be managed by individuals, so as to ensure that all tools and utensils are in charge, so that things are managed by someone and everyone is in charge;

2. Tools and appliances must be kept clean and intact at all times;

3. All personnel should master the normal use of kitchen tools and utensils;

4. Check the kitchen tools and utensils regularly. If there are gaps or damaged tools and utensils, the kitchen staff should pay compensation equally or by the person in charge;

3. Product management:

1. All kitchen products (cold dishes, pasta, meat, vegetables, semi-finished products) must be distributed to people, so as to ensure that all dishes have special personnel to be responsible for quality control.

2. Ensure that the products are hygienic, adequate in quantity, delicious, without gaps in tableware, qualified in shape and uniform in specifications;

3. If customers return food or complain due to quality reasons, the food quality gatekeeper will punish them according to the food price; If discounts are caused due to quality reasons, and economic losses are caused to the hotel, compensation shall be paid according to the economic losses caused to the hotel;

4. The chef who has repeatedly complained about the quality of food has the right to give other punishment or dismissal;

fourth, health management;

1. Personal hygiene management:

A. Male chefs must be trimmed, beardless, without long nails, wear chef's hat and chef's clothes, and always keep them clean and tidy;

B, all chefs must take a bath every three days to keep it clean and odorless;

C, all chefs are not allowed to use cosmetics, so as not to affect the taste of the products;

D, don't take off your work clothes and work cap at will in the kitchen;

2. Environmental sanitation management

A. All cleaning tools and appliances, including mops, ash hoppers, brooms, rags, glass brushes, etc., must be stored in designated places, and must be cleaned and put back in their original places after use;

B, divide the health area according to different posts to ensure that it is always clean. And all personnel must take part in Monday's health cleaning;

C, a person shall regularly check the cleaning of kitchen dirt and utensils;

5. Purchase and storage management of kitchen raw materials;

1. After the daily business, the chef should summarize the meat, vegetables, cold dishes, pastries and other products of that day, summarize the raw materials used that day, and summarize the remaining raw materials that day;

2. According to the summary data, list the quantity of raw materials to be purchased tomorrow, submit them to the buyer, and weigh the purchased raw materials to ensure the quantity and quality of the purchased raw materials;

3. During the business period, the chef should supervise all links, put an end to waste, and take necessary punishment for people and things that cause waste;

4. After the business is over, after weighing the remaining raw materials, a person shall keep them properly to avoid waste;