1 kitchen department staff must clock in and out of work, do not produce or the main generation of attendance.
2, wear good work clothes, should be a team leader or head chef's report or general naming.
3, down to the kitchen work requires overtime chef away, chef overtime should leave the workplace.
4, the work should adhere to the work, off duty, not strung out, are not allowed to do things related to work, such as the living room, reading books and newspapers, playing chess, playing a private phone call should not be allowed to relatives and friends in the hotel's public **** place to play, chatting, and shall not be humming songs, small.
5, employees sick need to take leave one day in advance to the chef with permission in the case of the program, and show valid proof of non-compliance with the hospital, not because they can not provide the relevant formalities or procedures, according to absenteeism or early retirement treatment. Publish a written record, you should write a note of leave.
6, need to leave, apply a day in advance to leave a valid unapproved chef after approval of the procedure, shall not be unreasonably absent or AWOL. Phone leave is invalid.
7, according to the needs of the work, the need to extend the working time, the leadership of the consent, according to overtime or sick leave processing time.
8, marriage leave, maternity leave, bereavement leave, the relevant provisions of the hotel staff manual.
9, the system applies to all staff department of the kitchen.
Reinstallation system
Work should wear overalls, caps, wear a number plate or work card in the designated location. Clothing should be clean, neat, work time should be backless and open chest, casually wearing strange clothes.
2, work time must wear work shoes, can not wear slippers, water shoes, sandals.
3, clothing should be kept neat and clean, no buttons and other accessories in place.
4, work clothes can only be worn in the work area or place, should enter the work area outside the place, prohibit knives into the front hall.
5, corset lace operation must be in accordance with the provisions of the drag.
6, violation of the above provisions of the penalty executed by the hotel.
Health Management System
The kitchen cooking processed food with wastewater must be excluded in a timely manner.
2, Floor ceiling walls, windows and doors should be strong, beautiful, all holes, holes, gaps filled with honey walls closed and neat to avoid cockroaches, rodents stealth hiding or visiting.
3, Regularly clean the exhaust equipment.
4, kitchen equipment, cabinets inside and kitchen corners, should pay special attention to cleaning to prevent residual corrosion in the food.
5, food should be handled in the operation of the bench, raw and cooked food should be separated, knives, piers, rags, etc. must be kept clean and sanitary.
6, food should be kept fresh, clean, hygienic, and cleaned and categorized tightly wrapped in plastic bags, or packed in covered containers, warehousing refrigerated areas, frozen areas, be sure to do food exposed to a long period of time in the living room temperature.
7, perishable food should be stored in refrigerated containers below 0 degrees, raw and cooked food is stored separately to prevent odor between food and fresh food pantry should be equipped with deodorant 0.?8 spices are mounted in a suitable container to hold the upper limit for immediate use after all tableware and dishes are not allowed to touch the ground or dirt. Should be equipped with a closed lid dirt bucket, driving rain bucket, driving rain is best in addition to the night down, rather than overnight in the kitchen, such as the need for overnight clear, around the lid of the driving rain bucket isolated application should always be kept clean.
10 employees of the work, work clothing and headgear should be worn neatly, without long hair, long nails, work, avoiding hand contact or contamination of manufactured food and sockets of clamps, spoons to make full use of access to tools.
11 Work in the kitchen, not in the work area smoking, coughing, vomiting, sneezing and avoiding food.
12 Kitchen staff, conveniently, wash your hands thoroughly and keep your hands clear ho.
13 kitchen cleaning, several times a day, at least two times after the completion of cleaning, appliances should be centralized disposal, insecticides and cleaning agents should be separated, and designate a person to manage the elimination.
14 can not lie down in the kitchen, or lodging, and are not allowed to casually hang clothes, put on shoes, clogs, or clutter.
15 infectious diseases, should be treated at home or hospital, stop all kitchen work.
Food raw material management and acceptance system, according to the hotel's kitchen management production program standards, the implementation of the principle of first-in-first-out of cooking raw materials, the rational use of raw materials, to avoid the order of the process, regardless of the original dormancy of the storeroom.
2, high-grade raw materials, send someone to keep, in strict accordance with the amount of use. Other raw materials do the same volume, make the best use of things.
3, without permission, shall not sneak the hotel, provide dishes to eliminate any raw materials and waste.
4, no mold, odor and deterioration of all cooking ingredients. The raw materials are done on a first-in-first-out basis and checked at all times.
5, should dishes and rotten food to guests.
6, not allowed to take, eat, kitchen mess food. Processing of spoiled raw materials, subject to approval.
7, strict fulfillment of the ingredients and dish supply program to ensure that the hotel's dish operation process is functioning properly, without seeing a single kitchen principle, no dish.
8, the inspector must be the heart of business interests, adhere to the principle of fairness and acceptance, without self-interest.
9, inspectors must strictly follow the acceptance procedures to complete the acceptance of raw materials.
10. inspectors must understand the quality requirements, make the same regulations on the purchase order of raw materials? The inspectors must be aware of the quality requirements, make the same provisions for the purchase order of raw materials, and reject raw materials with inconsistent provisions of the purchase order.
11. inspectors must know how to deal with the acceptance of items down and know how to deal with the discovery of problems. The inspector should take primary responsibility for raw material acceptance quality issues.
12. After the completion of the inspection, the inspector should fill out the inspection report, to be stored or handed over to the relevant departments of personnel.
13. The above system applies to all the staff of the kitchen department, violation of the above provisions of the hotel fine system is implemented.
The daily work of the inspection system?
Level of inspection from time to time in the kitchen, the work of each kitchen, not fixed, not determined random checks on chefs, cooks, kitchen staff.
2, the inspection includes store rules, store discipline, kitchen attendance, dress code, job duties, equipment use and maintenance, food storage, dish quality, antenna system and speed, saving and comprehensive utilization of raw materials utilization, production safety and other items of the implementation of regulations and normal production and operation.
3, the content of the inspection, separately or simultaneously.
Health check: once a day, including food hygiene, daily hygiene program health;
Discipline Committee: once a month, including kitchen discipline, attendance assessment, store rules store Ji;
Equipment safety check: once a month, including equipment, maintenance, security work;
Production check: once a week, including storage, system duties publisher, quality and speed. quality and speed.
Circumstances of daily inspection: twice daily, including fasting after the work process, personal and other health.
4, the inspector found undesirable phenomena in the inspection work, make appropriate treatment, and have the right to urge the parties concerned to immediately change the corrected within the prescribed period, depending on the circumstances.
5, the individual package within the scope of the error or responsibility, personal responsibility, the error is the responsibility of the department, the team, held responsible for the responsibility of the personnel, while taking financial penalties.
6, for repeatedly committing the same error, or can not do those required to improve within the time limit, should be aggravated punishment, until dismissal.
7, inspectors should be responsible, non-discriminatory and impartial. Personnel participating in each inspection must be recorded in writing at the time, content and results, and the results of the inspection should be linked to the interests of the department and individuals.
6 duty system
1, according to the needs of the work, the right to arrange the group just duty officer in charge.
2, the succession must arrive early and strive to ensure punctual succession.
The transfer personnel must give a detailed account of the succession of personnel arrangements for the transfer, and fill in the duty record before they accept.
4, Succession must scrutinize the duty record, confirm and perform the handover.
5, the duty officer should consciously complete the work, working hours will be allowed to leave their work, and not do things not done work.
6, Duty, succession should ensure responsibility for the continuous production process of normal dishes.
7. On duty, the successor staff should properly handle and save the leftover food and ingredients to do the cleanup operation.
8, duty, shift workers work on a written handover log, scribbled on it, timely turn off energy switches, locks of doors and windows and turn in the key.
9, the chef regularly checks the duty handover log.
Meeting system
1, the needs of the kitchen, it is necessary to plan a variety of meetings:
(1) health: weekly, once a food hygiene, daily hygiene program, the main content of health;
(2) production will be: once a week, the main content of storage, responsibility, product quality, food innovation;
/> (3) Kitchen discipline: once a week, the main content of attendance, assessment, kitchen discipline;
(4) equipment meeting: once a month, the main content of the use of this equipment maintenance.
(5) daily meeting of the main content of the past day to summarize the evaluation of the situation in the kitchen, dealing with emergencies of the day.
(6) safety meeting: once a month and a half, mainly kitchen safety.
(7) Coordination meeting: once a week, the main interaction and communication.
2, in addition to regular and special meetings, all kinds of meetings at least one day in advance to inform the time and place of the meeting, to be the purpose and content.
3, participants should pay attention to the nature of the meeting and discussion points, prepare materials in advance, preside over the meeting officials to do the work of the meeting process.
4, all persons attending the meeting should be punctual, as a result of special circumstances can not be on time participants should be the head chef before the holiday. The meeting should start on time, participants do not leave the venue at will in the middle of the meeting.
5, in the discussion of the meeting, participants should not be private conversation, debate back. If you need to talk, wait for the right time.
6, the statement of the meeting should be concise and straightforward, saving time.
7, participants should focus on the meeting, and did not deal with matters unrelated to the meeting.
8, the meeting is not able to solve the problem, otherwise deal with the hands of the office, should not be time-consuming discussions, rather than entanglement. Suggested procedures or
9, the decision formed by the meeting was not adopted, should be consciously retained, will not discuss matters of the meeting decision, the kitchen work to seriously implement the results should be on their own initiative. The main factors: a large accumulation of flammable fats and oils
8 fire safety systems
Kitchen caused a fire, gas stove is not closed in time for gas leaks, electrical equipment does not cut off the power supply in time or overloaded electricity, refining unattended.
1, found that the electrical equipment connector is not strong or faulty maintenance, repair use;
2, can not overload electrical equipment.
3, a variety of electrical equipment when not in use or after the use of power off.
4, flammable items stored away from heat sources.
5, wash the residual grease every day.
7, the refinery should be under the supervision, can not fire grilled food.
8, the return of the fryer does not exceed the capacity or above the temperature of the use.
9, daily cleaning of clean cooker hoods, cookers, hood filters are cleaned at least once a week.
10, turn off the terminal energy switch to and from work.
11, complete kitchen fire protection measures.
12, at the initial controls and alarms to deal with accident personnel.
9, appliance management system
1, all kitchen equipment, facilities, utensils and civilized implementation, according to the normative standards of operation and management.
2, all kitchen equipment, the development of maintenance measures, we comply.
3, kitchen appliances I custody, use and maintenance.
4, *** with kitchen appliances to the designated location, use, do not allow changes, while strengthening the maintenance and normal use.
5, all special tools in the kitchen, such as carving, flower nozzle, and other tools to be stored, lending record of the hand, back to the point and check the quality.
6, kitchen appliances for new and old, need to go through the relevant procedures.
7, kitchen utensils, tableware (including spare parts), are not allowed to take out.
8, all kitchen utensils, tableware, gently how to deal with to avoid human damage.
9, kitchen utensils, the use of which is obliged to carry out maintenance, maintenance, resulting in damage to the equipment tools, because they do not comply with the rules and discipline of the kitchen, compensation for damages, according to the price.
10, regular inspection and maintenance. If the equipment is damaged, approved maintenance personnel to check, can repair the repair, can not repair the required replacement, should be the general manager's review of the report, approval.
Ten, reward system
Based on the specifics of the restaurant and the kitchen, the internal rewards and sanctions of the kitchen staff position line combined with the provisions of the reward, and punishment conditions:
(a) meet one of the following conditions, reward:
1, to participate in a culinary contests held by the world, national, provincial, with excellent results.
2, published individual culinary monographs and works published in authoritative culinary magazines and newspapers winners.
3, guest dedication, full attendance throughout the year, outstanding work by several honorable mentions.
4, Rationalization suggestions that produce great benefits, were adopted by the production and management of the kitchen.
Larger kitchen production accidents and hidden dangers, eliminated in a timely manner.
6, many times by the customer's masterpiece.
7, hygiene work has been excellent and recognized.
8, material saving, resource comprehensive utilization of excellent results.
(b) Article, in the following cases, be punished:
, violation of kitchen discipline, do not listen to dissuasion.
2, Insubordination to assignments and affecting kitchen production.
3, unmotivated to work, resulting in customer complaints, the kitchen or the quality of dishes.
4, forging or stirring up trouble, creating conflicts and affecting the working relationship between coworkers.
5, do not comply with the rules and production, damage to kitchen equipment and appliances.
6, do not comply with the rules and production resulting in accidents.
7, assault and battery.
9, not having time to clean up the ingredients, causing deterioration acid.
(c), the implementation of the above regulations on rewards and penalties, in fact, depending on the specific circumstances of the case presented on the basis of the chef, the chef verified the method and scope of specific rewards and penalties for outstanding contribution or error, if the circumstances are serious, the restaurant director of the staff rules and other provisions for processing.
11, staff assessment management system
(a) the principle of assessment
Assessment is a daily work, quarterly, administrative chef, in cooperation with the personnel department to do a good job on the assessment of staff procedures and institutionalization.
Assessment of the staff's work performance has a comprehensive understanding of the assessment should be carefully prepared before the assessment to collect performance records, as its final assessment to ensure the accuracy of the appraisal results to test the staff letter? Convinced.
3, work seriously and carefully, in fact, to fight for something to ensure the fairness and objectivity of the evaluation.
4, the test, the examiner should be the examiner face-to-face exchanges of views, quiet environment should be chosen not to be subject to outside interference, the assessment of the two sides to talk frankly, in order to improve the effectiveness of the assessment.
5, according to each employee's performance and performance of an objective, fair evaluation of its employees and the reasonable use of salary assessment results. Combined with the mobilization of staff motivation, improve work efficiency.
(2), assessment
1, the content of the quality. Including the hearts of employees, whether they are loyal to their work and their credibility, including personnel organization, discipline, work ethic, personal hygiene and grooming products link.
2, ability. According to different types of employees, work, management and business ability as a classification assessment.
3, attitude. Mainly refers to the dedication and work attitude of employees, including discipline, attendance, work, initiative and enthusiasm.
4, Performance. The quantitative and qualitative aspects of the contribution of the staff to the completion of the task of the main assessment of the restaurant.
(c) Assessment Method
Personal Summary: The overall performance of my person through the test is in the form of a self-signed written summary.
2, the team assessment method: hosted by the host team of colleagues to prepare the host, back to the backup seminar assessment.
3, Operational assessment: the actual assessment by the head chef or head cook, which includes a full operational assessment and a post-operational assessment.
12 of the relocation of staff and promotion management system
1, according to the needs of the work, staff transfer or upgrade to high-level positions.
2, all staff have the opportunity to promote. Promotion is mainly based on the performance of my staff, the enterprise as well as mastering skilled job vacancies. Promotion is a probationary period of the first three months, after meeting the functional requirements of performance during the probationary period, formally appointed to the position.
3, enhance the staff, due to incompetence or negligence, the Company visualizes the seriousness of the decision to give a demotion or dismissal.
4, due to work needs, by the chef and staff of the redeployment of manpower, the staff must obey, but should seek prior consent of the head chef.
13, discipline
Kitchen staff work must be rushed to sign sign and hand back, and there should be enough time to be ready to change the uniform to arrive at work.
2, non-staff substitute other punch, strict attendance.
3, obey the superiors, conscientiously complete all tasks as required.
4, the kitchen staff in the working time to adhere to the work, not to leave their posts without authorization, not to sit on the tablet and workbench.
5, in order to ensure clean, good working environment and improve work efficiency, no smoking in non-smoking area, no loud noise and chatting during working hours.
6, dressed neatly, generously, decent work clothes, aprons, work hats, male employees can not have long hair required time.
7, should be in the designated location of the wear number plate or work permit.
8, the kitchen, it is strictly prohibited to eat, take food or goods, are not allowed to cross the kitchen food with others, and shall not excuse food spoilage and loss. Non-human waste. Food spoilage, should be registered.
9, the kitchen of the production of heavy ground, do not agree with the chef, non-staff entry, specifically responsible for the implementation of the regional leaders.
10 kitchen staff shall not accept gifts from suppliers.
11, consciously develop healthy habits, keep the work and health of the dry area of health and cleanliness.
12, the provisions of the management system in the kitchen is strictly enforced.
14. Penalty grading
Late, early departure fine 5 per minute, more than 5 minutes per day according to absenteeism.
2, work clothes and headgear neat, incorrect position of the number plate, 5 minutes each time.
3, disobedience to leadership arrangements, the penalty 15 to 18 days of conflict.
4, saw the messy kitchen work health *** enjoyment area 5 still not clean, someone pointed out that the head of the punishment, punishment 10 points in charge.
5, work, work to do the rest of the dishes, raw material storage, such as causing deterioration of dishes stored 13 points of poor taste, price compensation and punishment.
6, steal, steal the kitchen food ingredients, double compensation, and the implementation of 12 points.
7, work attitude and proper speed caused by their own emotions of food, food quality does not meet the requirements of the 15-18 points, resulting in serious complaints of the guests to buy a bill levied 20.
8, cooks with a poor sense of responsibility, resulting in the soup pots of water to boil dry, dry stewed vegetables, steamer steaming food, cutlery, steaming rotting rice cooked cream, raw materials stored in the kitchen cost of the increase improperly caused by. Agreed that the person responsible for compensation for the loss of 20-25 points.
9, the operation of carelessness, causing complaints from guests about high-quality kitchen dishes, the penalty of 5-18 points.
10, falsification of falsehoods or informants, creating shielding factions, affecting the relationship between colleagues, a penalty of 15 points for falsehoods.
11, do not comply with the rules of production, damage to kitchen equipment and utensils, according to the agreed compensation price of 10.
12, the chef will be rotting food processing and sales of expired food poisoning caused by guests, civil liability agreed 20 points.
13, assault and battery took 20 points and punishment.
14, violation of regulations and management systems, all kitchens, depending on the severity of the case and punishment of 5-25 points.
15, cumulative demerit points amounted to 5 to 10 warnings, fines of 10 points and $ 10 per minute more than 10 points, plus a fine of $ 10 per month cumulative demerit points amounted to more than 30 points for dismissal.
It is hoped that it will be adopted.