11.KITCHEN(ALL KITCHEN STAFF2)所有厨师须知154-185jkb.docx

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1、201STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G . M . AAPPRROVAAL: DDATEE:TASKK: PPOTAATIOON OOF PPREPPAREED OOTEMMS STANNDARRD: NO FOOODSTTUFFF WIILL GO TO A GGUESST UUNLEESS IT LOOOKS FERRST CLAASS ANDD TAASTEES FFRESSH.PROCCED

2、UURE:1. Whenn a dessserrt, maiin ccourrse, sooup or passtryy iss prrepaaredd thhe ffriddge orsttoraage areea wwilll bee chheckked to makke ssuree noone if thee saame aree prreseent thaat ccoulld bbe aacciidenntlyy miixedd upp wiith thee frreshh baatchh.2. Shouuld anyy off thhe ssamee ittem be lefft

3、iit wwilll bee taasteed tto mmakee suure it hass noot sspoiiledd orr taastees oof ffriddge.3. Whenn fooodsstufff iis sstilll oof ggoodd quualiity it shaall be isssuedd foor uuse on thaat dday eittherr foor bbufffet or staaff cannteeen.4. If ttherre iis tthe sliighttestt dooubtt off quualiity seee yo

4、our suppervvisoor.DO NNOT in anyy waay llet it go to a gguesst!5. NEVEER sservve aanytthinng tthatt yoou wwoulld nnot be preeparred to eatt yooursselff!STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DAATE:TASKK: GGU

5、ESST GGREEETINNG STANNDARRD: gueestss wiill be greeeteed iin aa waarm, frrienndlyy, ggenuuinee annd wwelccomiing mannnerr ass fiirstt immpreessiionss arre vveryy immporrtannt, thee guuestts nnamee wiill alwwayss bee ussed if at alll poossiiblee.PROCCEDUURE:1. Whenn meeetiing a gguesst aat tthe bufff

6、ett orr inn paassaagewwayss, BBanqquetts eetc., bbe pposiitivve, staand strraigght, doo noot sslouuch. Smmilee!2. Welccomee thhe gguesst wwithh a prooperr grreettingg.a) Say “Bulla GGoodd Moorniing,”Buula Goood AAfteernooon,” orr “Bulla GGoodd Evveniing.”b) If aat aall posssibble, caall thee guuestt

7、 byy naame “”Buula, Goood Morrninng, Mrss., MMr.”c) If yyou do nott knnow thee guuestts nnamee yoou mmay sayy “Bulla GGoodd Moorniing, Siir/MMadaam.”REMEEMBEER:Firsst iimprresssionns aare verry iimpoortaant. Weell grooomeed aappeearaancee iss a neccesssityy. PPerssonaal hhygiienee, hhairrstyyle, unn

8、ifoorm andd maake-up (iff ussed) muust be immmacuulatte.Alwaays wallk bbrissklyy, sstannd sstraaighht, movve wwithh coonfiidennce andd eaase.PROCCEDUURESS: (conntinnuedd)Custtomeers likke tto bbe ccallled by theeir namme,iitmaakess thhem feeel ggoodd thhat theey aare reccognnizeed aand remmembbereed

9、. Makke iit yyourr buusinnesss too leearnn yoour cusstommers nnamee usse iit.S M I LL E!STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DAATE:TASKK: SSANIITATTIONN ANND HHYGIIENEESTANNDARRD: alll sttafff wiill undder

10、sstannd aand appprecciatte tthe priinciipall annd iimpoortaancee off coorreect sannitaatioon pprocceduuress annd wwilll allwayys bbe aawarre oof tthe impporttancce oof oour ressponnsibbiliity towwardds gguessts wwelll beeingg.PROCCEDUURE:Atteend Sannitaatioon & Hyygieene Meeetinng hheldd byy thhe SS

11、ouss Chhef.1. Stafff wwilll maainttainn a higgh lleveel oof pperssonaal hhygiienee. HHandds wwilll bee clleann, ffinggernnaills ccut shoort andd sccrubbbedd clleann.REMEEMBEER:SANGGEROOUS BACCTERRIA CANN LOODGEE UNNDERR FIINGEERNAAILSS.2. Hairrcarre iis mmainntaiinedd. HHairr iss shhamppooeed rreguu

12、larrly andd iss keept to appprovve llenggth. Feemalle sstafff wwithh liing haiir (bellow colllarr leengtth) willl ttie theeir haiir uup. Malle sstafff wwilll keeep haiir nneattly triimmeed.REMEEMBEER:NEVEER ccombb yoour haiir iin tthe Foood & Beeverragee prrepaarattionn arreass orr inn frrontt off h

13、oousee arreass. AAvoiid ttoucchinng yyourr haair whiile worrkinng aand nevver in froont of gueestss. LLongg haair is tieed uup tto aavoiid iit ccomiing intto cconttactt wiith Foood & Beeverragee orr seerviice uteensiils.3. Alwaays batthe or shoowerr beeforre ccomiing on dutty. Usee a deoodorrantt an

14、nd ttry to avooid eattingg gaarliic oor oonioons befforee coominng oon ddutyy.4. Alwaays wassh yyourr haandss thhorooughhly witth ssoapp affterr ussingg thhe ttoillet.PROCCEDUURESS: (conntinnuedd)5. Avoiid, as farr ass poossiiblee, ttoucchinng gguessts ffoodd & bevveraage witth yyourr haandss. UUse

15、a sspooon aand forrk wwhenneveer ffeassiblle.6. Neveer sservve aanytthinng tto aa guuestt iff yoou aare unssuree off itts ffresshneess, iff yoou ffeell thhat a ffoodd ittem smeellss orr loook unffressh, briing it to thee atttenntioon oof tthe cheef oor yyourr suuperrvissor.7. Rotaate stooredd ittems

16、s too ennsurre ffresshneess. Foor iinsttancce, if youu arre rreplleniishiing thee miilk stoock in thee seerviice reffriggeraatorr allwayys pput thee frreshh miilk at thee reear, thhe eexisstinng sstocck tto tthe froont.8. Checck Exppiryy ddatees oon ggoodds maany iteems, suuch as millk yyoghhurtt, j

17、juicces, ettc. havve aa Usee byy datte. Cheeck thiis bbefoore usiing, iff ouut oof ssatee brringg too chhefs aatteentiion immmediiateely. Doo noot sservve uundeer aany cirrcummstaancees.9. Keepp alll eequiipmeent thaat yyou aree reespoonsiiblee foor sspottlesss. Cleean cuttlerry ddrawwerss reegullar

18、lly iff crrumbbs aaccuumullatee thheree thhey cann atttraact pessts succh aas ccockkroaachees aand micce, keeep rrefrrigeerattorss sppotllesss wippe sstaiins, sppillls, immmediiateely.10. Malee suure wheen uusinng cclotths or ragge tthatt thhey aree allwayys ccleaan aand nevver carrry a cclotth uund

19、eer yyourr arrm.11. Repoort sigghtiing of alll innseccts/pessts to youur SSupeerviisorr.12. Neveer ssneeeze or couugh oveer gguessts ffoodd/ bbeveeragge.13. Neveer sspitt, eeithher in froont or bacck oof tthe Houuse.14. If yyou droop aa foood iteem oon tthe flooor, iff inn frrontt off a gueest dissc

20、arrd iimmeediaatelly.15. Do nnot smooke whiile hanndliing fooods or in foood pproccesssingg orr haandllingg arreass. HHandds mmustt allwayys bbe wwashhed aftter smookinng.PROCCEDUURESS:(cconttinuued)16. Immeediaate carre sshouuld be givven to cutts, burrns or rasshess orr anny eexpoosedd boody parrt

21、 (facce mm haand,armms, necck eetc.). Theey sshouuld be prooperrly dissinffectted andd prroteecteed. Dreessiingss shhoulld bbe cchanngedd ass offtenn ass poossiiblee annd tthemmsellvess bee prroteecteed.17. Whenn moovinng ffromm thhe ddirtty ssidee off thhe ddishhwassherr too thhe ccleaan ppickk- uu

22、p ssidee thhe sstafff cconccernned musst wwashh thheirr haandss.STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DAATE:TASKK: KKITCCHENN MAACHIINE FAMMILIIARIISATTIONNSTANNDARRD: no empployyee shaall havve aan aacciid

23、ennt wwithh a kittcheen mmachhinee orr deestrroy onee thhrouugh neggliggencce.PROCCEDUURE:1. Neveer sswittch on a mmachhinee iff yoou ddo nnot knoow hhow it worrks.2. Neveer ttakee a macchinne aaparrt ffor cleeaniing witthouut ffirsst sswittchiing offf att thhe pplugg.3. Neveer sspraay aany macchinn

24、e ddownn wiith thee prresssuree clleanner.4. Do nnot asssembble a mmachhinee wiithoout havvingg beeen shoown howw byy yoour Suppervvisoor.5. Checck tthe rattingg off a macchinne bbefoore loaadinng.6. Makee suure thaat aall finngerrs, looose cloothiing andd haair staay ccleaar oof mmoviing parrts.7.

25、If aa maachiine staartss too maake a nnoisse oor ssparrkinng, swiitchh itt offf cchecck wwithh yoour suppervvisoor aand enggineeeriing.8. Shouuld a mmachhinee sttartt too smmokee orr smmelll liike it is burrninng tturnn iff offf aand calll tthe suppervvisoor aand Enggineeeriing.9. Whenn a macchinne

26、hhas a ssafeety guaard usee itt neeverr puut yyourrsellf bbetwweenn a cutttinng eedgee orr byypasss a saffetyy guuardd!10. If yyou aree noot ssuree, AASK!STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DAATE:TASKK: P

27、PROPPER KITTCHEEN SSTORRAGEE PRROCEEDURRESSTANNDARRD: theere willl bbe nno ffoodd sppoillagee duue tto iincoorreect stooragge.PROCCEDUURE:1. Whenn a cann iss oppeneed aand conntennts nott ussed strraigght awaay, it is auttomaaticcallly pporeed iintoo a nonn-coorroosivve cconttainner andd cooverred.2

28、. All dryy gooodss muust be keppt ddry andd inn soolidd coontaaineers.(Noo caardbboarrd)3. Neveer sstorre mmoree thhan twoo daays suppplyy iff annythhingg inn thhe kkitcchenn.4. The leaast amoountt poossiiblee off gllasss annd ccrocckerry iis sstorred in thee kiitchhen.5. Friddgess arre aalwaays kep

29、pt ttidyy. TThiss meeanss daailyy chheckks tto cchannge hallf ffulll coontaaineers to a ssmalllerr siize, foood keppt ccoveeredd ass muuch as posssibble, buutchherss annd ffishh frridgges conntaiinerrs aand icee chhangged daiily.6. All friidgees, freeezeers, keept shuut wwherre eeverr poossiiblee.7.

30、 No gglasss oor ccrocckerry iis kkeptt inn frreezzerss.8. Glasss aand croockeery is keppt iin ffriddgess wiith fooodsttufffs ffor usee onn thhe dday.PROCCEDUURESS: (conntinnuedd)9. Fooddstuuffss wiith strrongg oddourrs wwilll bee sttoreed iin ssealled conntaiinerrs.10. At tthe begginnningg off eaach

31、 shiift fooodsttufff sttoraage willl bbe cchecckedd byy peersoon rrespponssiblle.STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G . M . AAPPRROVAAL: DDATEE:TASKK: HHOTEEL OORENNTATTIONNSTANNDARRD: eveery empployyee shaall knoow tthe

32、genneraal llayoout andd faacillitiies or thee hootell, iits plaace in thee orrgannizaatioon, andd thhe hhoteel rrulees aand reggulaatioons.PROCCEDUURE:Atteend Hottel Oriienttatiion helld bby HHumaan RResoourcces Depparttmennt.STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAA

33、RATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DATTE:TASKK: DDEPAARTMMENTT ORRIENNTATTIONNSTANNDARRD: eveery staaff memmberr wiill recceivve aa deetaiiledd deeparrtmeent oriienttatiion.PROCCEDUURE:1. Intrroduuce alll Suuperrvissorss annd ffelllow empployyeess.2. Tourr off deeparrtmeent an

34、dd reelatted depparttmennts.3. Expllainn inn deetaiil tthe folllowwingg poointts:a) Timeekeeepinng ssysttemb) Unifformm isssuiing prooceddureec) Lockker asssignnmennt aand ameenittiess annd rresttrooom ffaciilittiessd) Depaartmmentt ruulesse) Bullletiin BBoarrd f) Workk Roosteers wheere keppt aand h

35、oww too reead theem g) Meall tiimess annd pprocceduuressh) Safeety reggulaatioons andd emmerggenccy eexitts, firre eextiinguuishherssi) Induustrriall accciddentts JJob reqquirremeentssj) Job reqquirremeentssk) Stanndarrd rreciipe carrd llocaatioon aand howw too reead theem (steewarrd cchemmicaals us

36、aage lissts)l) Job demmonsstraatioonm) Firsst AAid Kitt annd llocaatioonn) Pay Dayy, ttimee caardss annd ttimee shheetts o) Packkagee paass, Annnuaal LLeavve, Abssenttee etcc., andd ottherr foormssp) Q.A., DDepaartmmentt Heead, F & BB, SSafeety etcc, MMeettinggs q) Newss shheetts ee. gg . , SSherrat

37、oon WWorlld , Shheraatonn Doown Undder andd Heelloo Shheraatonn Viideoor) Stafff TTrannspoort ArrranggemeentssPROCCEDUURESS: (conntinnuedd)s) Who is autthorrizeed tto RRequuisiitioont) Who is autthorrizeed tto ddeciide wheetheer oor nnot fooodsttufffs ccan be thrrownn ouut u) Engllishh onnly is spoo

38、kenn thhrouughoout thee hootell STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G . M . AAPPRROVAAL: DDATEE:TASKK: BBASIIC GGARNNISHHINGG STANNDARRD: no foood ccourrse iteem sshalll bbe iin gguessts vvieww wiithoout beiing garrnisshed

39、d wiith a ccleaan ssimpple garrnissh aat mminiimumm.PROCCEDUURE:Refeer tto ppictturees oof sstanndarrd ggarnnishhesSTANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: DATTE:TASKK: CCREAAM AAND MILLK HHANDDLINNGSTANNDARRD

40、: alll miild andd crreamm wiill onlly bbe aacceepteed iin aa frreshh chhillled hyggiennic conndittionn annd wwilll bee keept in succh ccondditiion unttil it reaachees tthe gueest or is useed iin tthe kittcheen.PROCCEDUURE:1. Whenn reeceiivinng mmilkk thhe ffolllowiing musst bbe cchecckedd:a) Use by

41、datte aand musst hhavee att leeastt siix ddayss shhelff liife.b) Tempperaaturre mmustt bee coool c) Are conntaiinerrs aall in hyggiennic seaaledd coondiitioon.2. Whenn reeceiivinng ccreaam tthe folllowwingg muust be cheeckeed:a) Use by datte aand musst hhavee att leeastt 144 daays sheelf liffe.b) Te

42、mpperaaturre mmustt bee coool.c) Are conntaiinerrs aall in hyggiennic seaaledd coondiitioon.3. Whenn oppeniing andd ussingg miilk or creeam alwwayss chheckk frreshhnesss bbefoore pouurinng cconttentts iintoo ottherr inngreedieentss.4. Neveer sstorre mmilkk orr crreamm inn caardbboarrd cconttainnerss onnce opeenedd.STANNDARRDS ANDD PRROCEEDURRESDEPAARTMMENTT: JJOB CATTEGOORY:FOODD PRREPAARATTIONN ALLL KKITCCHENN STTAFFF HEADD: G. M. APPPROVVAL: