Second, the kitchen dress code
Third, the kitchen hygiene management system
Four, food raw material management and acceptance system
Five, the kitchen daily work inspection system
Six, the kitchen duty shift system
Seven, the kitchen meeting system
First, the kitchen attendance system?
1, the staff of the kitchen administration department must make attendance when they go to and from work, and it is forbidden to make attendance on behalf of others or clients.
2. After wearing work clothes, you should report to the team leader or chef or call the roll.
3. According to the needs of kitchen work, chefs who work overtime should stay, and chefs who don't work overtime should leave the workplace after work.
4. When going to work, you should stick to your post, don't leave your post, don't string posts, and don't do things unrelated to your work, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, and don't bring relatives and friends to the public places of the hotel to play and chat, and don't hum songs and minor tunes.
5. Employees who need to ask for leave due to illness should go through the leave-granting formalities for 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, it must be handled one day in advance, and it will be effective only after it is approved by the chef. Those who have not been approved shall not be absent or absent without reason. Telephone leave is invalid.
7, according to the needs of the work, need to work long hours, with the consent of the leadership, according to overtime or time off.
8. Wedding leave, maternity leave and funeral leave shall be in accordance with the relevant provisions of the hotel staff manual.
9. This system is applicable to all employees in the kitchen administration department.
Second, the kitchen dress code
1, wear work clothes cap 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. Wear work shoes during work hours, and do not wear slippers, water shoes or sandals.
3. Work clothes should be kept clean and tidy, and buttons should not be replaced by other ornaments.
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. Tooling is prohibited from entering the front hall.
5, must be in accordance with the provisions, waist tie operation, shall not be dragged.
6, in violation of the above provisions, according to the hotel punishment 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, and all holes, holes, seams and gaps should be filled with honey, and kept clean and tidy, so as to prevent cockroaches and mice from hiding or going in and out.
3. Regularly clean the fume extraction equipment.
4. Special attention should be paid to cleaning the working kitchen table, the inner side of the cabinet and the 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 blocks and rags must be kept clean and hygienic.
6. The 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 the food is not exposed to normal temperature for a long time.
7. All perishable foods should be stored in refrigerated containers below 0℃. Cooked foods should be stored separately from raw foods to prevent food from smelling. 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 washing bucket should be provided. It is best to pour out the washing water that night, not in the kitchen overnight. If it needs to be removed overnight, the bucket cover should be used for isolation, and the washing bucket should always be kept clean.
10. 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 the finished food and containers with their hands, and try to use tools such as clips and spoons to get them.
1 1, when working in the kitchen, do not smoke, cough, vomit, sneeze, etc. in the work area, and avoid food.
12, kitchen staff should wash their hands thoroughly before work and after convenience, and keep their hands clean.
13 The kitchen should be cleaned several times a day, at least twice. After cleaning, utensils should be disposed of centrally, pesticides should be placed separately from detergents, and special personnel should be appointed to manage them.
14. You are not allowed to lie or stay in the kitchen, or hang clothes, put shoes, or leave things lying around.
15 When you have infectious diseases, you should treat them at home or in the hospital and stop all kitchen work.
Four, food raw material management and acceptance system
1, according to the hotel kitchen production procedure standard, implement the principle of first-in first-out of cooking raw materials, use raw materials reasonably, and avoid regardless of the sequence, and put raw materials into the warehouse first and put them on hold.
2. Assign special personnel to keep high-grade raw materials and use them in strict accordance with 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 dishes supplied by our hotel without permission, so as to put an end to any waste of raw materials.
4. Do not use moldy, smelly and other deteriorated 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, ensure the normal operation of hotel food operation process, and achieve the principle that no food is served in the kitchen without a single order.
8, acceptance personnel must put the interests of the enterprise first, adhere to the principle, impartial acceptance, not selfish.
9, acceptance personnel must be in strict accordance with the acceptance procedures to complete the acceptance of raw materials.
10. 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.
1 1. The inspector must know how to deal with the accepted items and 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. Upon completion of acceptance, the acceptance personnel shall fill in the acceptance report and keep it or hand it over to the relevant personnel of relevant departments.
13. The above system is applicable to all the staff of the kitchen administration department. Those who violate the above provisions shall be subject to the hotel punishment system.
Five, the kitchen daily work inspection system
1, implement a graded inspection system for all the work in the kitchen, and conduct random checks on all kitchens that are irregular, indefinite and indefinite; Chef, chef, team leader, kitchen staff.
2. The inspection contents include the implementation of rules and regulations such as shop rules, shop discipline, kitchen attendance, dress, job 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 of the inspection can be carried out 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 work;
Production inspection: once a week, including storage, responsibility production system, quality and speed.
Daily case check: twice a day, including work process before and after meals, personal and other hygiene.
4. The inspectors shall deal with the undesirable phenomena found in the inspection according to the circumstances, and have the right to urge the parties to immediately correct them or correct them within the specified period.
5, belongs to the individual responsibility within the scope or responsibility of the error, shall be investigated for personal responsibility; 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 and fail to do so, shall be given heavier punishment until they are dismissed.
7, inspectors should be serious and responsible, equally and impartially. 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.
Six, the kitchen duty shift system
1, according to the needs of the work, the team leader has the right to arrange the personnel of each post in this group to be on duty.
2, the successor must arrive at work in advance, to ensure that the succession on time.
3, succession personnel must be handed over to the successor in detail, and fill in the shift log, can leave.
4, succession personnel must carefully check the log of succession, confirm and implement the content of succession.
5, the personnel on duty should consciously complete the replacement work, working hours shall not leave the job without authorization, shall not do anything unrelated to the work.
6. The personnel on duty and succession shall ensure the normal production of dishes during duty and succession.
7, on duty, succession personnel should properly handle and preserve the surplus food and raw materials, do a good job of cleaning and hygiene.
8, on duty, succession personnel to write a good shift log, not graffiti on it, turn off the energy switch in time, lock the doors and windows turnkey.
9. The chef has no time to check the handover record on duty.
Seven, the kitchen meeting system
1, the kitchen according to the need, it is necessary to plan all kinds of meetings:
(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, the main contents include attendance, assessment and kitchen discipline;
(4) Equipment meeting: once a month, with the main contents 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 of 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 notified at least one day in advance, and the meeting time, place, participants and contents shall be informed.
3, the participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, the meeting host should do a good job in the meeting process.