The employee handbook is mainly the management standard of the personnel system within the enterprise, and at the same time covers all aspects of the enterprise, bearing the functions of spreading the corporate image and corporate culture. It is an effective management tool and an employee's action guide. The following is the "Restaurant Kitchen Staff Manual" I compiled for you for reference only, I hope you like it! For more details, please click to view.
manual for kitchen staff in catering industry
1. kitchen attendance system
1. The staff of the kitchen administration department must attend attendance when they get on and off work, and it is strictly forbidden to attend attendance on behalf of others or clients.
2. After putting on work clothes, you should report to the team leader or the head chef or call the roll.
3. According to the needs of kitchen work, the chefs who work overtime should stay, and the chefs who don't work overtime should leave the workplace after work.
4. When going to work, you should stick to your post, do not leave your post, and do not do anything unrelated to your job, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, taking relatives and friends to the public places of the hotel to play and chat, and humming songs and minor tunes.
5. Employees who need to ask for leave due to illness should go through the leave-granting formalities with the chef one day in advance, and show the valid certificate issued by the hospital. Those who cannot provide relevant formalities or the formalities are not in conformity with the regulations will be treated as absenteeism or leave early. Leave should be written in writing.
6. If it is necessary to ask for personal leave, the formalities for personal leave must be handled one day in advance, and it will be effective only after being approved by the chef. Those who have not been approved shall not be absent or leave their posts without reason. Telephone leave is invalid.
7. If the working hours need to be extended according to the needs of the work, with the consent of the leaders, overtime or time-based leave termination can be handled.
8. Marriage leave, maternity leave and funeral leave shall be in accordance with the relevant provisions of the hotel employee handbook.
9. This system is applicable to all employees in the kitchen department.
Second, the kitchen dress system
1. Wear work clothes and hats when going to work, and wear the work number plate or work permit at the specified location. Clothing should be clean and tidy, and no bare back and chest, casual clothes and strange clothes should be worn during working hours.
2. work shoes should be worn during working hours, and slippers, water shoes and sandals are not allowed.
3. Work clothes should be kept clean and tidy, and buttons should not be replaced by other accessories.
4. Work clothes can only be worn in the work area or relevant places, and they are not allowed to enter places outside the work area. Work clothes are prohibited from entering the front hall.
5. The waist strap must be operated according to the regulations, and it is not allowed to be dragged.
6. Those who violate the above provisions shall be subject to the hotel penalty regulations.
Third, the kitchen hygiene management system
1. The waste water used in 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, so as to prevent cockroaches and rats from hiding or going in and out.
3. Clean the fume extractor regularly.
4. Special attention should be paid to cleaning the working kitchen counter, the lower inner side of the cabinet and the dead corner of the kitchen to prevent the corrosion of residual food.
5. Food should be processed on the workbench, and raw and cooked food should be treated separately. Knives, vegetable piers and rags must be kept clean and hygienic.
6. Food should be kept fresh, clean and hygienic, and packed tightly in plastic bags after cleaning, or stored in a covered container in a cold storage area or a frozen area respectively. Make sure that food is not exposed to normal temperature for a long time.
7. All perishable foods should be stored in refrigerated containers below 1℃. Cooked foods should be stored separately from raw foods to prevent food odor. The refrigerated rooms should be equipped with deodorizers.
8. Condiments should be packed in proper containers and covered immediately after use. All utensils and dishes should not come into contact with the ground or dirt.
9. A dirt bucket with a close cover and a decanter should be provided. It is best to pour out the slop at night, not in the kitchen overnight. If it is necessary to remove it overnight, it should be isolated with the bucket cover, and the periphery of the decanter should always be kept clean.
11. When employees are working, their work clothes and hats should be neat and tidy, and they should not have long hair or nails. When they are working, they should avoid touching or contaminating their hands with finished food and containers, and try to use tools such as clips and spoons.
11. When working in the kitchen, don't smoke, cough, vomit, sneeze, etc. in the work area. Avoid food.
12. Kitchen staff should wash their hands thoroughly before and after work, and keep their hands clean.
13. The kitchen should be cleaned several times a day. After cleaning for at least two times, the utensils should be disposed of centrally. Insecticides should be placed separately from detergents, and special personnel should be appointed to manage them.
14. You are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes, put shoes, or leave things lying around.
15. If you have infectious diseases, you should treat them at home or in the hospital and stop all kitchen work.
iv. Food raw material management and acceptance system
1. According to the hotel kitchen production procedure standard, the principle of first-in-first-out of cooking raw materials shall be implemented, and raw materials shall be used rationally to avoid no distinction between sequential procedures, and the raw materials shall be put into the warehouse first and put aside.
2. assign special personnel to keep high-grade raw materials and use them strictly according to the quantity. Other raw materials are also used in quantity to make the best use of them.
3. Without permission, you are not allowed to make the dishes provided by our hotel without permission, and put an end to any waste of raw materials.
4. Do not use moldy, smelly and other spoiled cooking materials. First in, first out of raw materials, check at any time.
5. Do not provide spoiled dishes and food to the guests.
6. Don't take, eat or cook all the food in the kitchen. Disposal of deteriorated raw materials requires approval.
7. Strictly implement the procedures of raw material entry, raw material cooking and food supply, and ensure the normal operation of hotel food operation process, so as to achieve the principle that no food is served in the kitchen without a single order.
8. The acceptance personnel must put the interests of the enterprise first, adhere to the principle, accept the goods impartially, and be selfish.
9. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures.
11. 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 the raw materials that are inconsistent with the requirements specified in the purchase order.
11, the inspector must know how to deal with the accepted items, and know how to deal with them when problems are found. If there is a quality problem with the accepted raw materials, the inspector should bear the main responsibility.
12. after the acceptance, the acceptance personnel should fill in the acceptance report and keep it or hand it over to the relevant personnel of the relevant departments.
13. The above system is applicable to all staff in the kitchen department. Those who violate the above regulations will be subject to the hotel punishment system.
V. Inspection system for daily work in the kitchen
1. Implement a graded inspection system for all work in the kitchen, and conduct irregular, indefinite and indefinite spot checks on each kitchen; Chef, chef, team leader, kitchen staff.
2. The inspection contents include the implementation of rules and regulations such as store regulations, store discipline, kitchen attendance, dress, post 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 operation.
3. The contents can be checked separately or simultaneously.
health inspection: 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;
production inspection: once a week, including storage, responsibility production system, quality and speed.
daily routine check: twice a day, including work process before and after meals, personal and other hygiene.
4. The inspectors will deal with the undesirable phenomena found in the inspection according to the circumstances, and have the right to urge the parties concerned to correct them immediately or within the specified period.
5. The individual shall be held responsible for any error within the scope of individual contract or job responsibilities; For the mistakes of departments and teams, the responsible personnel shall be held accountable and corresponding economic punishment measures shall be taken at the same time.
6. Those who repeatedly make similar mistakes or ask for improvement within a time limit but fail to do so shall be given heavier punishment until they are dismissed.
7, inspectors should be serious and responsible, equally, fair. The personnel participating in the inspection every time shall make a written record of the time, content and results, and the inspection results shall be linked with the interests of departments and individuals in a timely manner.
VI. The kitchen duty shift system
1. According to the needs of the work, the team leader has the right to arrange the staff of each post in this group to be on duty.
2. Successors must arrive at their posts ahead of time to ensure that they take over on time.
3. The succession personnel must explain the handover matters to the successor in detail and fill in the succession log before leaving the post.
4. The successor must carefully check the shift log, and confirm and implement the shift contents.
5. The personnel on duty should consciously complete the assigned work, and shall not leave their posts without authorization during working hours, and shall not do anything unrelated to the work.
6. The personnel on duty and succession shall ensure that the dishes on duty and succession are produced normally.
7. The personnel on duty and succession 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 and succession should write the shift-over log when they get off work, and must not scribble on it. Turn off the energy switch in time and lock the doors and windows.
9. The chef does not regularly check the handover record on duty.
VII. Kitchen meeting system
1. According to the needs, it is necessary to plan various meetings in the kitchen:
(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 storage, 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 in the past day and handling the emergencies of that day.
(6) safety meeting: once every half month, mainly for the safety work in 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 shall be held at least one day in advance, and the meeting time, place, participants and contents shall be informed.
3. Participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, and the meeting host should do all the work in the meeting process.
4. All the people attending the meeting should attend on time. If they can't attend the meeting on time due to special circumstances, they should ask the chef for leave in advance. The meeting must start on time, and participants are not allowed to leave the meeting at will.
5. During the non-discussion period of the meeting, participants should not talk privately, and argue for the white space. If you need to speak, you should wait for the right time.
6. All speeches at the meeting should be concise and to the point, so as to save time.
7. Participants should concentrate on the meeting and not handle matters unrelated to the meeting.
8. Matters that can't be solved at the meeting for a while should be handled separately and handled by a special person. There should be no time-consuming discussion and no pestering.
9. The scheme that has not been decided at the meeting or the proposal that has not been passed should be kept consciously. After the meeting, there should be no random discussion. The matters decided at the meeting must be consciously implemented by all positions in the kitchen, and the results should be reported voluntarily.
VIII. Fire safety system in the kitchen
The main factors causing the fire in the kitchen are: a large amount of flammable grease accumulated, the gas stove was not turned off in time, the gas leaked, the electrical equipment was not cut off in time, the power supply was overloaded, and no one was on duty during oil refining.
1. In case that the electrical equipment connector is not firm or fails, it should be repaired immediately, and it can only be used after being repaired;
2. Do not overload the use of electrical equipment.
3, all kinds of electrical equipment when not in use or cut off the power supply after use.
4. Flammable materials should be stored away from heat sources.
5. Clean the residual grease every day.
6. The oil refining should be attended by special personnel, and it is not allowed to catch fire when baking food.
7. Boilers or fryers cannot be used beyond capacity or temperature.
8. Clean the stove cover every day and the filter screen of the range hood at least once a week.
9. Turn off the energy switch after work.
11, the kitchen fire protection measures are complete and effective.
11. All personnel should master the initial control method and alarm method for handling accidents.
IX. Management system of kitchen equipment and utensils
1. All kitchen equipment, facilities and utensils shall be operated in a civilized manner, and operated and managed according to specifications and standards.
2. Everyone shall abide by all the kitchen equipment and the maintenance measures formulated.
3. All personal appliances in the kitchen shall be properly kept, used and maintained by myself.
4. The utensils used in the kitchen should be put back to the specified position after use, and should not be changed without authorization. At the same time, the maintenance and normal use should be strengthened.
5. All special tools in the kitchen, such as carving, flower nozzles and other tools, shall be kept by special personnel, recorded when borrowed, and counted and checked for quality when returned.
6. The kitchen utensils should be replaced with the old ones, and relevant procedures should be handled.
7. All kitchen utensils and tableware (including spare parts) are not allowed to be taken out without permission.
8. All kitchen utensils and tableware should be handled with care to avoid man-made damage.
9. The user has the responsibility to maintain the utensils in the kitchen. If the equipment and tools are damaged or lost due to non-compliance with the operating rules and kitchen discipline, compensation shall be paid according to the price.
11, prepare for regular inspection and maintenance. After the equipment is damaged, it must be inspected by maintenance personnel. If it can be repaired, it should be repaired. If it cannot be repaired and needs to be replaced, it should be reported to the general manager for examination and approval.
X. kitchen reward and punishment system
According to the regulations of the restaurant and the specific situation of the kitchen, internal rewards and punishments will be given to employees in various positions in the kitchen who meet the reward and punishment conditions:
(1) Those who meet one of the following conditions will be rewarded:
1. Those who participate in cooking competitions held in the world, countries, provinces, etc. and have excellent results.
2. Winners who have published personal cooking monographs and published their works and papers in authoritative cooking magazines.
3. Those who are loyal to their duties, have been out of Man Qin all year round, have outstanding work performance and have been praised by guests many times.
4. Put forward reasonable suggestions for kitchen production and management, which will produce great benefits after being adopted.
5. those who promptly eliminate the hidden dangers of major accidents in kitchen production.
6. Those who have been praised by customers for many times.
7, health work has always been outstanding, recognized by everyone.
8, save materials, comprehensive utilization of outstanding achievements.
(2) Those who have one of the following circumstances will be punished:
1. Those who violate kitchen discipline and refuse to listen to dissuasion.
2. Disobedience to distribution affects kitchen producers.
3. Careless work causes customers to complain about the kitchen work or the quality of dishes.
4. Those who practise fraud or gossip, create conflicts and affect the working relationship between colleagues.