1, use
Standardize kitchen management, improve the dining environment, and let employees eat with confidence. The following management system is specially formulated.
2. Scope of application
2. 1 Applicable to the sanitary management of kitchens, tableware and dishes.
2.2 It is applicable to regulate the behavior of dining staff and kitchen staff.
3, responsibilities and authority
3. 1 administration department/logistics supervisor manages and plans the kitchen work in an all-round way.
3.2 The Administration Department/Personnel Clerk shall check and accept the quality/quantity of purchased food raw materials.
4, system content:
4. 1 management principles
Do a good job in kitchen hygiene. Tableware should be fully disinfected every day. Kitchen staff should hold health certificates and abide by factory regulations.
Factory discipline. The administrative personnel clerk should supervise the quantity, quality and hygiene of the dishes purchased that day to ensure the progress of the work.
The administrative supervisor/logistics/employee representative can coordinate and improve from time to time, and constantly listen to the opinions of most employees; logistics
To ensure that vegetables are diverse, clean and fresh; There is no sand and other sundries in rice and rice, and the oil is unified.
Meet the national hygiene standards.
4.2 Food hygiene management
A) the dishes should be fresh and hygienic. They should be eaten on the day of purchase. Vegetables must be picked, washed, cut and soaked. It is forbidden to purchase rotten, moldy and virus-carrying food.
B) Dishes should be cooked raw and cooked separately, and meat and vegetables should be separated to ensure the pure taste of food;
C) Measures such as preservation and snow storage must be taken for the remaining dishes, and it is forbidden to spoil the food;
D) Strictly check the food hygiene of kitchen staff to prevent accidents caused by unclean food.
4.3 Kitchen hygiene and tableware hygiene management
A) Wash kitchen utensils before use, handle them according to regulations and put them in order. Knives and chopping boards should be thoroughly cleaned after each use.
B) Stove, batching box, pot head, workbench, dish-washing basin/pool, dish-washing table/pool, etc. should be cleaned in time after use, and kept dry and clean.
C) Clean up the sanitary corner to prevent rats, cockroaches and flies from polluting food.
D) Strict hygiene management procedures for washing, brushing, flushing, detoxification and storage.
E) Diners should bring their own tableware, clean the dishes and chopsticks, and store them in the corresponding sideboard or disinfection cabinet.
4.4 Requirements for kitchen staff:
A) The daily work of the kitchen, and the deployment of kitchen workers and handyman are directly arranged by the kitchen management personnel.
B) Observe the kitchen schedule, and don't be late or absent without permission.
C) Don't do anything unrelated to work during working hours, ask for leave from the supervisor if you have something, don't make noise at work, and do what you can.
D) Don't keep long hair, often cut nails, dress neatly, and require personal hygiene and health and show certificates.
E) Smoking, spitting and loud noises are not allowed in the kitchen during working hours.
F) Save water, electricity and fuel, do not waste vegetables and food/spices, and use cleaning/labor protection articles reasonably.
G) Take good care of kitchen utensils and all items, and don't throw, bump or knock.
H) Reasonable proportion, reasonable collocation, and arrangement of cooking time to ensure the freshness and heat of dishes.
I) Cook thoroughly and cover the cooked food to prevent flies and dust.
J) Make preparations before meals, divide the dishes fairly and reasonably, and ensure the supply.
K) Clean up after meals, keep the table/floor clean and store leftovers.
L) Check whether the stove, power supply, water switch, doors and windows are closed to ensure the safety of the kitchen.
M) If the kitchen hygiene surprise inspection does not meet the relevant requirements, the administrative department will give corresponding punishment according to the regulations.
Kitchen system, reward and punishment regulations
First, the reward and punishment system
1, if you enter the operation room without a working cap, you will be fined 1 yuan/time;
2. Those who smoke or drink in the workplace will be fined 2 yuan/time;
3. Beating and cursing in the operation room, slapping, and fined 20 yuan/time;
4. Those who waste raw materials will be fined, warned or even dismissed, depending on the seriousness of the case;
5. Those who don't cherish kitchen tools will be fined, warned or even dismissed, depending on the seriousness of the case;
6, due to their own reasons, deliberately delay the time, resulting in slow serving, causing complaints from guests, running orders, fines 10 yuan/time;
7. Personal reasons. If the purchase order is not written before the incident, resulting in insufficient raw materials and inability to serve food, 5 yuan will be fined/time (except for market shortage);
8. Whoever quarrels and fights in the dormitory and causes complaints from neighbors will be fined 10 yuan/time, expelled from the dormitory for more than two times, and the accommodation will be settled by itself;
9. The food planner fails to report the name and table number of the food to the delivery man, and will be fined 5 yuan/time;
10. If the menu planner gives the wrong table number or the delivery clerk gives the wrong table number, which causes losses to our store, we will compensate according to the menu price;
1 1. If the menu is changed without the permission of the manager, compensation shall be made according to the price of this dish on the menu;
12, if you don't turn off the lights, gas or range hood before going to work, you shall be held accountable and fined 10 yuan/time;
13. Those who fail the health examination will be fined 5 yuan/time;
14. If hair, iron filings or other kitchen supplies are found in the dishes, the person in charge shall be held accountable. Not found, by the caterer, stir-fry, food delivery people share food compensation;
15, if the hot dish is served without any modification, the boxed person will be fined 5 yuan/time;
16. If the tool is lost, it shall be compensated according to the tool price;
17. After the dishes are served, the cooking personnel shall be investigated for responsibility and punished. If there is any quality problem, the cook will compensate according to the menu price; Dispose of it as appropriate.
Second, the reward system.
1, put forward reasonable suggestions for kitchen improvement, and those who are adopted and effective will be rewarded 10 yuan/time;
2. Those who create new dishes and bring good benefits to the hotel will be rewarded with 50 yuan/time;
3. For one month in a row, 20 yuan will be rewarded for his excellent health examination;
4. Find hidden dangers in time (such as finding that the gas valve is not closed before coming off work), avoid the danger, and reward 20 yuan.