Kitchen management system

Kitchen management system. Kitchen staff management system 1. Employees must punch in on time. When entering the kitchen, you must dress and wear a hat according to regulations to keep gfd clean and tidy. 2, obey the boss's work arrangement, carefully complete the tasks as required. 3. During working hours, you are not allowed to leave your post, be on duty, read books, read newspapers, sleep, etc. Without authorization, you are not allowed to do anything unrelated to your work. 4. Do not chase, frolic, smoke, spit, chew gum and other behaviors that hinder kitchen production and hygiene in the kitchen area. 5. Don't sit on the workstation such as the chopping board, and don't eat or take food casually. 6. Consciously maintain kitchen equipment and electrical appliances, and do not allow equipment to run in spite of illness, or use special equipment for other purposes, and compensate for intentional damage to items according to regulations. 7. Don't touch your hair or scratch your ears at work. 8. There is no staff in the kitchen who can put their hands in their trouser pockets. 9. It is forbidden to wear sandals without heels or slippers with bare toes to work. 10, no long nails, nail polish. 1 1, consciously develop hygiene habits and keep the workplace clean and tidy at any time. 12. The kitchen is an important place for preparing food, and outsiders are not allowed to enter without the approval of the chef. Second, the kitchen equipment and tools management system 1, kitchen equipment, tools, storage, use all division of labor to the post, by the specific personnel responsible for the contract. 2, equipment, tools should be kept clean at any time after use, so that no dust, no water, no grease, no rust. 3. After the equipment and tools are used, users should clean them up and reset them in time, and the person in charge has the right to check them. 4, all kinds of equipment, tools, if there is any damage, found that personnel should promptly report to the chef, contact repair, shall not be operated and used in spite of illness. 5. New employees must be trained in the performance, operation methods and procedures of kitchen machinery and equipment, and can only operate after mastering the essentials. The responsible person has the obligation to guide and train. 6. Those who have been transferred or left their original posts shall go through the handover procedures in full for the tools they keep and use, otherwise they will not settle their wages or go through the handover procedures. If it is lost or damaged, reasonable compensation will be given according to the actual situation. Three. Food hygiene system 1. Kitchen staff have the responsibility and obligation to produce all kinds of dishes that meet the requirements of food hygiene and ensure the health and safety of dining guests. 2, the kitchen to buy raw materials in the quality inspection at the same time, first of all, to check its hygiene, to ensure that the raw materials used in the kitchen are fresh and hygienic, and within the effective shelf life. 3. In the process of raw material processing, the kitchen must strictly follow the requirements of production regulations, kitchen food raw material preservation system and kitchen hygiene system, accurately grasp the maturity of dishes, and ensure that all kinds of products meet the sterilization standards and other quality requirements. 4, cold dishes and cooked food production, assembly must be carried out in strict accordance with the hygiene requirements of cold dishes. The finished dishes for sale must be delivered to the guests in the shortest time. When serving, the product should be protected by the cover of the dish to ensure the nutrition and hygiene of the food eaten by the guests. 6. All kinds of raw materials and food left in the kitchen should be kept at any time to ensure the hygiene and safety of production and sales. Iv. Daily kitchen hygiene system 1. The kitchen hygiene work is subject to post responsibility system, and each person is responsible for his own equipment, tools and post hygiene work. Buried land is cleaned by the Dutch, and open space is cleaned by the water table and anvil. 2. Cooking pans, shells, trowels, grates and other appliances used in the kitchen stove should be cleaned every day when going to work, and the wok master is responsible for it. The burner of the kitchen stove is dismantled and washed once every half month, and the range hood is cleaned after meals every day, and the Dutch are responsible for it. According to the actual situation, a professional cleaning company will thoroughly clean the fume extraction pipeline once a month or every quarter. 3. Under normal circumstances, the kitchen snow shed is thoroughly cleaned once a week, and the tail anvil and water table are responsible for it. 4, kitchen turnover small warehouse cleaning once a week, once a month inventory, by the Dutch. 5. The resident general manager designates one day as the kitchen cleaning inspection day every week, and the general manager and the chef check and record the kitchen hygiene and dead angle. 6, the kitchen staff must have a physical examination every year, with a valid health certificate before mount guard. 7, soy sauce, vinegar, cooking wine and other seasoning cups can not be put too much at a time, often used to add, to prevent deterioration and volatilization. 8. Salt, sugar, monosodium glutamate, etc. Attention should be paid to moistureproof and pollution prevention, and the seasoning container should be covered after meals. 9. Cutters, chopping boards, countertops, rags, etc. should be kept clean, and the materials and garbage in the thawing pool and washing pool should be removed in time to prevent blockage. 10, all kinds of food machinery, such as slicer, meat grinder, etc. After use, the food residue should be removed and cleaned in time to make it in the best use state. 1 1. Everyone should prepare two clean rags, one for the table and the other for the dishes. 12. After the business is over, all kinds of utensils should be cleaned and put in place in time, and the remaining food raw materials should be stored separately according to different storage requirements. 5. The hygiene system of the taste department is 1, and the taste department (cooked food cutting room) should be equipped with special personnel, special tools and special refrigerators, and ultraviolet disinfection lamps should be turned on regularly for disinfection and sterilization. 2. Employees in Ming archives must strictly implement the regulations on hand washing and disinfection. 3, keep the freezer clean, regular cleaning and disinfection. Raw and cooked food should be placed separately. 4. Cutters, chopping boards, rags, tableware and other utensils should be thoroughly cleaned and disinfected before use. Wipe the dish cloth frequently, and do not use more than one cloth to avoid cross-contamination. 5, strict operating procedures, so that raw and cooked food knives, chopping boards, containers, rags, etc. are strictly separated and cannot be mixed. 6. It is forbidden to store raw meat and personal belongings in the cooked food room. 7. Raw food (vegetables, fruits, etc. ) It must be washed before it is put into the cooked food refrigerator. 8. Cold cooked meat should be kept at low temperature and heated before use the next day. 9. Non-open booth personnel are not allowed to enter the open booth of the Ministry of Health (cooked food cutting and matching room). 10. After the business is over, all kinds of sauces and food raw materials should be stored in the corresponding refrigerators, utensils should be thoroughly cleaned and put in place, and the workbench should be kept clean, bright and free of oil stains. Hygienic system of intransitive verb snack bar 1. Before work, the workbench and tools must be cleaned, and after work, all kinds of utensils should be cleaned, disinfected and preserved. 2, strictly check the raw materials used, no unqualified raw materials. 3, steamer, oven, steamer, dough mixer, etc. It should be cleaned before use and cleaned in time after use. 4. Noodles machines, stuffing machines, knives, molds, containers, etc. After use, clean, locate and store, and keep it clean. 5, pastry, cakes and other cooked food storage counters after cooling, must be heated before eating, cooked and fried thoroughly, if there is an odor, will not be sold. 6, the use of food additives, must conform to the national hygiene standards, shall not exceed the standard. 7. Other related systems are the same as the kitchen. Seven, kitchen turnover small warehouse management system 1, only store kitchen cooking raw materials, spices and their containers and a certain number of kitchen turnover appliances, not other sundry. 2. Distinguish the types and properties of different items such as raw materials and seasonings, and store them in a fixed position. 3. Large items should be stored separately, small items and scattered items should be stored in trays and baskets, and all items should be placed on shelves, at least 25 cm from the ground and at least 5 cm from the wall. 4. Expensive dry goods and commonly used stews should be stored in glass bottles to avoid moisture. 5. Strengthen the planned management of inventory items, adhere to the principle of "storing first and taking later", and carry out inventory and access alternately. 6. Clean up small warehouses in time, regularly check the shelf life of raw materials, and regularly carry out insect and rat prevention work for large and small warehouses to keep them clean and tidy. 7, control the number of people who have the right to enter the dry goods warehouse, to prevent the loss of goods. Viii. Kitchen refrigerator management system 1. The refrigerator only stores kitchen cooking materials, seasonings and their containers, and no other sundries are allowed. Employees' personal belongings are not allowed to be stored in it. 2. Distinguish the types, properties and fixed positions of different items such as raw materials and seasonings, and store them in categories. 3. Large items should be stored separately, and small items and scattered items should be stored in trays and baskets. All items must be placed on the shelf, at least 25 cm from the ground and at least 5 cm from the wall. 4. Frozen semi-finished products and leftover food must be packed in fresh-keeping bags or wrapped in fresh-keeping paper, dated and put into food trays, and then classified and placed on shelves. 5. Strengthen the planned management of inventory items, adhere to the principle of "storing first and taking later", and carry out inventory and access alternately. 6. Clean the snow shed in time and check the quality of raw materials regularly. 7. Minimize the number and time of opening doors to ensure the cold storage effect. 8, often check, keep the igloo reach the specified temperature, if found that the temperature deviation is too large, should promptly report to the chef and contact the engineering department to solve. Nine, the kitchen staff training and assessment system 1, kitchen staff must receive on-the-job training, and have the obligation to participate in job retraining. 2. According to the needs of work, the chef shall make the training plan for the next year in advance in June 165438+ 10 every year and report it to the Head Office for review and filing. The chef has the right to arrange and implement the training plan according to the business situation. All trainees must conscientiously perform their duties. During the training period, in principle, no leave or vacation is allowed, consciously abide by the training discipline and assist in completing various training tasks. 5. After each training, a summary assessment must be made, and its performance and achievements will be recorded in my business file. Give appropriate rewards to those who have outstanding performance. 6. The assessment content is divided into: working attitude, sense of responsibility, operation specification, pre-meal preparation, processing quality, task completion, cost control, labor discipline, food hygiene and personal hygiene in combination with food quality standards and food cost control. 7 assessment methods are divided into written test and on-site operation skills. 8. The assessment results are recorded in the chef's personal file as the basis for choosing further study, studying abroad and promotion. X. Chef's innovative menu and cooking competition system 1. In order to promote and enhance the image of kitchen products, stimulate the enthusiasm of chefs and meet the growing demand for food enjoyment, the group company holds a seminar on chef innovation and a series of store cooking competitions in Shunfeng every two months. 2. All stores managed by SF Catering and Entertainment Management Company must send elite players led by chefs to participate. 3. The personnel involved in R&D must provide information about innovative dishes. The participating dishes must be innovative in materials and tastes, and can adapt to the current catering trend or have an advanced sense of production technology. 4. The head office leader and the resident general manager are responsible for reviewing all the participating dishes and giving appropriate rewards to the creators of excellent dishes. 5. The excellent new dishes in each competition will be produced and promoted by the head office in a special way, and added to the new dishes in due course. XI。 Kitchen safety operating system 1. When using all kinds of tools, pay attention to the concentration of tools and the correct method. 2. When operating, it is not allowed to point the knife in the east and draw it in the west. You are not allowed to place a knife at will, and you can't shake your arm when you walk with a knife, so as not to hurt others with the knife edge. 3. Don't put the knife on the edge of the workbench or chopping block, so as not to slip and hit your toes during vibration. Once you find the knife dropped, don't pick it up by hand. 4. When cleaning the knives, please do it one by one. Do not immerse the cutter in the washing pool filled with water for cleaning. 5, it is forbidden to play with a knife. 6. Don't start the mechanical equipment at will until you learn to use it. 7. When cleaning mechanical equipment (such as meat grinder and mixer), cut off the power supply first and then clean it. Be extra careful when cleaning sharp blades. When cleaning, fold the rag to a certain thickness and wipe it from the inside out. 8. If there are broken glassware and ceramics in the kitchen, dispose of them with a broom in time instead of picking them up by hand. 9. The working area and the surrounding ground should be kept clean and dry. Oil, soup and water spilled on the ground should be wiped off immediately. 10. All passages and working areas should be free of obstacles. 1 1. Employees in the kitchen should have clear walking routes to avoid cross-collision. 12. There should be enough space around the baking, burning, steaming, frying and other equipment to avoid scalding due to crowded space. 13. When holding baking pans, iron pots or other high-temperature tools, put a thick rag on your hands. At the same time, hands should be clean and greasy to prevent slipping. Take out the hot baking tray, iron pan and other tools and cool them in time. Don't put it anywhere. 14. When using an oil pan or frying pan, especially when the oil temperature is high, it is necessary to prevent water from dripping into the oil pan, so as to avoid hot oil splashing and easy to burn. 15. When taking food from the steamer, first close the air valve, open the cupboard door, and then take it with a rag after the hot steam is slightly dispersed, so as to prevent the hot steam from scalding. 16. When using heating equipment such as oven, steamer and frying pan. Don't get too close to the furnace body to avoid accidents. 17, it is forbidden to play in the stove and heat source area. 18. If abnormal phenomena such as smoke, burnt smell and electric spark are found during the use of the equipment, it shall be stopped immediately and reported for maintenance. It is not allowed to continue to use it forcibly. 19. Kitchen staff are not allowed to disassemble or replace the parts and lines in the equipment at will. 20. Please cut off the power supply before cleaning the equipment. When your hands are stained with oil or water, try not to touch the power plug, switch and other parts to prevent electric shock. 2 1, the kitchen staff in each work area should check and sort out the electrical appliances in this work area before coming off work, and the more expensive electrical appliances must be put into the kitchen cabinet and locked for safekeeping. 22, is using the fire staff, shall not leave their posts at will, shall not be careless, in case of accidents. 23, kitchen staff before coming off work, each post should have someone who's in charge of closing the energy valve and switch, responsible for checking whether the fire has been completely extinguished. 24, fire equipment should be stored in a fixed location. 25. The keys to the kitchen small warehouse and various kitchen locks should be kept by the person authorized by the chef.