Canteen Management Regulations
General Principles: In order to maintain the company’s normal canteen order and provide an excellent dining environment for all employees, this system is specially formulated.
Kitchen Management
1.1 Code of Conduct for Kitchen Workers, Health Regulations 1.1.1 Strictly abide by the company's regulations, pay attention to personal hygiene, cut nails frequently, get haircuts frequently, and do not spit. 1.1.2 When working, you must self-check whether the food has deteriorated or changed taste, and deal with problems in a timely manner if any problems are found. 1.1.3 Wear work clothes when working, and smoking while working is strictly prohibited. 1.1.4 Operate strictly in accordance with food hygiene requirements to prevent food poisoning. 1.1.5 The washed tableware should be neatly arranged and arranged in an orderly manner. 1.1.6 Strictly follow food standards during work and try to diversify the color, flavor, variety, and variety to the greatest extent possible. 1.1.7 The entire cooking process must be carefully cleaned and supplied on time, quality and quantity. 1.1.8 Clean up every day and do general cleaning three times a month to ensure the kitchen environment is hygienic.
Management System
1.2.1 All items required for purchase in the kitchen must be reported to the administrative supervisor, and then purchased by the designated personnel of the administrative department. The purchase documents follow the procedures: signed by the administrative supervisor - Review by the General Manager - Write-off by the Financial Cashier's Office 1.2.2 Food purchased back from the kitchen will be randomly inspected by the administrative department every week. The inspection contents include: food quality and weight. For unqualified food, reject it and handle it according to regulations. 1.2.3 No one may take away any items in the kitchen for any reason. 1.2.4 Tableware must be properly kept and no one may take the tableware away for private use without permission. 1.2.5 Tableware must be inspected and inventoried once a day. Except for normal wear and tear, if there is a shortage in the inventory, the reasons must be promptly identified and the responsibilities held accountable.
Employee dining convention
2.1 Meals must be held in the restaurant, and cooking and eating are not allowed anywhere else in the factory. 2.2 Eat strictly according to the dining time of the restaurant. The opening hours of the restaurant are as follows: Breakfast: 07:00-7:40 Lunch: 12:00-12:30 Dinner 17:30-18:00 The specific dining time is according to the off-duty schedule of each department The time shall prevail. 2.3 Employees must line up to prepare meals/dishes and accept the management of kitchen staff and security. No jumping in line, no preparation, one person playing multiple games. 2.4 Have good posture when eating, and do not wave chopsticks, spoons, or forks to interfere with neighboring tables. 2.5 Do not make loud noises while eating, and do not make any pretense of banging bowls, chopsticks, or spoons. 2.6 Made from fruit stones and bones, leftovers should not be thrown away. After finishing the meal, everyone must tidy up the table and turn over the designated buckets. 2.7 Practice frugality, eat as much as you can, and avoid leftovers. 2.9 Smoking is prohibited in the restaurant. 2.10 All third-party workers who come to the factory to negotiate business can eat in the cadre restaurant, but they must notify the kitchen before 10:00 am and 15:00 pm, and the cadres of the negotiation department will take them into the restaurant to eat. 2.11 If each department works overtime until 23:00 in the evening or starts night shift, it must notify the kitchen before 16:30 in the afternoon to facilitate kitchen preparations. If the meal is late, any inconvenience caused by dining will be managed by each department and resolved by itself. 2.12 Extra meals are implemented on the 1st and 15th of each month, and diners must present a ticket to purchase additional meals.