10.KITCHEN(ALL KITCHEN STAFF1)所有厨师须知125-153.doc

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1、2022年-2023年建筑工程管理行业文档 齐鲁斌创作KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERALL KITCHEN STAFF SHERATON FIJI RESORTTASKS CHEMICAL PRODUCT KNOWLEDGE HAZARD COMMUNICATION MAINTAINING WORK AREAS LOCK UP PROCEDURE EMERGENCY PROCEDURES CARE AND MAINTENANCE OF ROLLING STOCK & SQUIPMNT CARRED THEREON FIRST AID AC

2、CIDENT PROCEDURE SHARPENING A KNIFE HOW TO READ AN EVENT ORDER WORKING WITH THE CHEFS KEY CONTROL AND LOSS PREVENTION ISSUING AND CONTTROL PROCEDURE (FOOD) MAINTAIN A PROFESSIONAL APPEARANCE END OF SHIFT DUTIES ROTATION OF PREPARED ITEMS GUEST GREETING SANITAION AND HYGIENE KITCHEN MACHINE FAMILIARI

3、SATION PROPER KITCHEN STORAGE PROCEDURES HOTEL ORIENTATION DEPARTMENT ORIENTATION BASIC GARNISHING CREAM AND MILK HANDLING BAIN MARIE UPKEEP MENU FAMILIARISATION MISE EN PLACE FAMILIARISATION ICE COUPE FAMILIARISATIONKITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERALL KITCHEN STAFF SHERATON FIJI RESORTTA

4、SKS (Continued from preceding page) EQUIPMENT ISSUNG AND CONTROL PROCEDURECORRECT MICROWAVE OVEN USAGE HONORABLE MENTIONTASKSSEAFOOD STORAGE & QUALITY CONTROL SHERATON BRISBANE HOTELOPERATING THE AUTOMATIC SLICINGSHERATON BRISBANE HOTELMACHINEOPERATING THE BOWL CUTTER SHERATON BRISBANE HOTELOPERATIN

5、G THE BOWL CUTTER SHERATON BRISBANE HOTELOPERATING THE KITCHEN BAND SAW SHERATON BRISBANE HOTELOPERATING THE ORANGE JUICE MACHINE SHERATON BRISBANE HOTELOPERATING THE INDUSTRIAL STEAMERS SHERATON BRISBANE HOTELUSE THE ELECTRIC BUTTER MACHINE SHERATON BRISBANE HOTEL EXPEDITING BY DEPT. HEAD OR SUPV.

6、SHERATON BRISBANE HOTELSTANDARDS AND PROCEDURESDEPARTMENT：F&B PASRY KITCHENJOB CATEGORY： ALL KITCHEN STAFFHEAD： GMAPPROVAL： DATE：TASK：CHEMICAL PRODUCT KNOWLEDGE HAZARD COMMUNICATIONSTANDARD： EVERY PERSON USING THE CHEMICAL WILL BE ABLE TO IDENTIFY THE PRODUCT AND ENSURE THAT EXTREME CARE IS EXERCISE

7、D WHEN HANDLING VARIOUS CHEMICALS. KNOW FIRST AID PROCEDURES. PROCEDURE：PRODUCT:LIMEWAYSUPPLIER:FIJI CHEMICALS LTD.PURPOSE:Deliming scale build up in dishwashing machine.DOSAGE:2 litre per tank in big machine. 1 litre per tank in small machine.USAGE:Once a week thoroughly clean before finishing of s

8、hift.APPLICATION:WITH CARE Pour into wash tanks and start dishwasher.CAUTION:Contains Phosphoric Acid. Harmful if swallowed. Protect skin and eyes as solution can cause burns.FIRST AID:Flush skin and eyes with cool running water. Inform department head of any accidents immediately.HANDLING:Always us

9、e safety spectacles or goggles and rubber gloves wear shoes or book with rubber soles.COLOUR:BluishPROCEDURES: (continued)FORM: LiquidSTORAGE:In containers kept in the chemical storeroomLOCATION: in the kitchen.PRODUCT:GREASE CUTTERSUPPLIER:FIJI CHEMICALS LTD.PURPOSE:For degreasing of carbon build u

10、p in ovens grills, broilers and other areas that accumulates grease.DOSAGE:Undiluted in its original form.APPLICATION:Direct from spray applicator. Caution Spray applicator to be clearly marked.CAUTION:Contains caustic, harmful if swallowed or inhaled. Protect skin and eyes as can cause burns.FIRST

11、AID:Flush skin and eyes with large amounts of cool running water.HANDLING:Always use safety spectacles or goggles and rubber gloves.COLOUR:Blue.FROM:LiquidSTORAGE:In containers kept in the chemical storeroomLOCATION:in the kitchen.PROCEDURES: (continued)PRODUCT:NOVASANSUPPLIER:FIJI CHEMICALS LTD.PUR

12、POSE:For disinfecting and cleaning of floors, walls around the kitchenDOSAGE:Light cleaning 1 part to 30 parts water Medium cleaning 1 part to 20 parts water Heavy cleaning 1 part to 15 parts waterUSAGE:Daily as cleaning required.APPLICATION:From a bucket diluted with water, apply with scrubbing bru

13、sh, mop or with spongeCAUTION:Harmful if swallowedFIRST AID:Rinse body with fresh water.HANDLING:Always use safety spectacles or goggles and rubber gloves and wear.COLOUR:Blue and GreenFORM:LiquidSTORAGE:In containers kept in the chemical storeroom LOCATION:in the kitchenPROCEDURES: (continued)PRODU

14、CT:CLICKSUPPLIER:FIJI CHEMICALS LTD.PURPOSE:For washing of pot and pan.DOSAGE:Directly through tap dispenser or as required from the container.USAGE:When refilling sink.APPLICATION:By cloth, sponge or soft scouring pad.CAUTION:DO NOT SWALLOW.FIRST AID:Flesh skin and eyes with cool running water.HAND

15、LING:Use rubber gloves.COLOUR:Green.FORM:LiquidSTORAGE:In containers kept in the chemical storeroom LOCATION: in the kitchen.PROCEDURES: (continued)PRODUCT: SOLITAIRESUPPLIER:FIJI CHEMICALS LTD.PURPOSE: For washing of pot and pan.DOSAGE: Directly dispensed through solitaire dispenser.USAGE: When ref

16、illing pot and sink with fresh hot water.APPLICATION: By cloth, sponge or soft scouting pad.CAUTION: Although a soft chemical every due care should be taken when using the same.FIRST AID: Rinse affected area with cool running water.HANDLING: Use spectacle of goggles and rubber gloves.COLOUR: Pink.FO

17、RM: LiquidSTORAGE: In containers kept in the chemical storeroomLOCATION: in the kitchen.PROCEDURES: (continued)PRODUCT: CLEAN & SMOOTHSUPPLIER:FIJI CHEMICALS LTD.MEDICATED HAND CLEANERCUPPLIER: For washing and sanitizing hands.DOSAGE: Direct from dispenser.USAGE: As required, when hands are dirty.AP

18、PLICATION: Wet hands, and then dispense soap into hands massage and wash under running tap.CAUTION: Although a soft chemical every due care should be taken to ensure it doesnt get in contact with the eye.FIRST AID: Flush skin and eyes with cool running water.HANDLING: Every due care should be taken

19、when dispensing the same.COLOUR: Greenish.FORM: LiquidSTORAGE: In containers kept in the chemical storeroomLOCATION: in the kitchen.PROCEDURES: (continued)PRODUCT:GUARDIAN PLUSSUPPLIER:FIOJI CHEMICALS LTD.DISHMACHINE DETERGENT.PURPOSE:Powdered detergent used for washing cutlery, grasses and crockery

20、 washing machine.DOSAGE:Automatically dispensed through the Guardian dispenser.USAGE:When automatic dispenser light and alarm comes on, check the Guardian Dispenser.APPLICATION:Pour 1 kg . bag into Guardian dispenser. Dispenser takes 3 bags.CAUTION:Contains caustic, harmful if swallowed. Protect ski

21、n and eyes from contact with product. Can cause severe burns.FIRST AID:Flush with plenty of cool running water for at least 15 minutes.HANDLING:As the chemical is caustic, safety goggles and rubber gloves should be worn at all times.COLWUR:White.FORM:PowderSTORAGEIn containers kept in the chemical s

22、toreroom LOCATION:in the kitchenPROCEDURES: (continued)PRODUCT:JET DRY SUPPLIER:FIJI CHEMICALS LTD.PURPOSE:Final rinse additive for drying of crockery, cutlery and glasswareIn dishwasher.DOSAGE:Automatically dispensed through the Drymaster P. rinse injector.USAGE:When final rinse is working in dishw

23、asher.APPLICATION:Pumped from 5 litre containers into final rinse water automatically.CAUTION:Avoid contact with eyes.FIRST AID:Flush eyes or skin with plenty of cool running water.HANDLING:Use safety spectacles or goggles and rubber gloves.COLWUR:Blue.FORM:LiquidSTORAGEIn containers kept in the che

24、mical storeroom LOCATION:in the kitchenPROCEDURES: (continued)PRODUCT:JET DRY SUPPLIER:FIJI CHEMICALS LTD.PURPOSE:For destaining coffee pots, tea pots, plastics, chinaware and stainless steel.DOSAGE:1 round tablespoon into 1 gallon hot water temp. 40-70USAGE:Once a week or when the need arises.APPLI

25、CATION:Dissolve Powder in water then soak article for 10-15 minutes.CAUTION:Avoid direct contact with eyes and skin.FIRST AID:In case of contact, immediately flush affected area with plenty of cool running water.HANDLING:Always use safety spectacles or goggles and rubber gloves.COLWUR:White.FORM:Pow

26、derSTORAGEIn containers kept in the chemical storeroom LOCATION:in the kitchenPROCEDURES: (continued)PRODUCT:ASSURESUPPLIER:FIJI CHEMICALS LTD.PURPOSE:For detarnishing silverware and pre soaking cutlery.DOSAGE:1 round tablespoon into 1 gallon hot water temp. 40-60.USAGE:Twice weekly or as the need a

27、rises.APPLICATION: Dissolve Assure in water line, bottom of sink or pan with silver foil. Place silverware in solution, let soak for at least 5 minutes then run Silverware through dishwasher. Replace foil when it turns black.CAUTION:Avoid direct contact with eyes and skin.FIRST AID:In case of contac

28、t, immediately flush affected area with plenty of cool running water.HANDLING:Always use safety spectacles or goggles and rubber gloves.COLWUR:White.FORM:PowderSTORAGEIn containers kept in the chemical storeroom LOCATION:in the kitchenPROCEDURES: (continued)PRODUCT:MICRO CHLOR SUPPLIER:FIJI CHEMICAL

29、S LTD.PURPOSE:Cleans, Sanitizes, Bleaches and Deodorizes meat blocks,Refrigerators and freezers.DOSAGE:1/2 tablespoon to 2 gallons of water temp. 40-60.USAGE:- Walk in refrigerators once a week -Freezers and fish boxes monthly-Meat blocks, Sandwich boards, Plastic cutting boards daily APPLICATION:Fr

30、om bucket diluted with water, apply with fresh running water.CAUTION:Avoid direct contact with eyes and skin.FIRST AID:In case of contact, immediately flush affected area with plenty of cool running water.HANDLING:Always use safety spectacles or goggles and rubber gloves.COLWUR:White.FORM:PowderSTOR

31、AGEIn containers kept in the chemical storeroom LOCATION:in the kitchenPROCEDURES: (continued)PRODUCT:MICRO QUAT SUPPLIER:FIJI CHEMICALS LTD.PURPOSE:For cleaning and sanitizing of cool room, ice cream machines and any other equipment that needs sanitizing.DOSAGE:1 ounce to 1 gallon temp. 40-60.USAGE

32、:- Walk in refrigerators once a week -Freezers and fish boxes monthly-Meat blocks, Sandwich boards, Plastic cutting boards daily APPLICATION:From bucket diluted with water, apply with mop, hand brush or wettex.CAUTION:Avoid direct contact with concentration form.FIRST AID:Flush with plenty of fresh

33、running water.HANDLING:Always use safety spectacles or goggles and rubber gloves orboot with rubber soles.COLWUR:Light pink FORM:LiquidSTORAGEIn containers kept in the chemical storeroom LOCATION:in the kitchenSTANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G

34、MAPPROVAL： DATE：TASK：MAINTAINING WORK AREASSTANDARD：ALL WORK AREAS WILL BE NEAT AND FREE FROM DIRT, GREASE, DIRTY RAGS AND GENERAL MESS AT ALL TIMES. PROCEDURE：1. Never let dirty rags accumulate. When you require fresh rags take the dirty ones to the dirty rag container.2. Take time to check on the

35、condition of your work area:a) Does the sink need a quick rinse?b) Does the drain need freeing of foodstuff and soiled leftovers?c) Do I really need all these utensils lying about?d) Can I store these food items in the fridge?e) Quickly wipe down work area in a break in business.f) Pick up everythin

36、g dropped on the floor immediately.g) Mop up all spills at once!h) Empty the garbage can between times.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： GMAPPROVAL： DATE：TASK：LOCK UP PROCEDURESTANDARD： FOODSTUFFS WILL ONLY BE ACCESSIBLE TO THOSE AUTHORISED TO S

37、IGN OUT THE KITCHEN KEYS. PROCEDURE：1. Return all spoilable which are not used for the night menu or breakfast mise en place to the main kitchen fridge.2. Make sure the fridges are neat and well organized. Do not block access paths.3. Check that fridges are working.4. Lock fridges securely.5. Hand m

38、ain key ring to on duty Sous Chef or Chef.6. Sous Chef then to take keys to Front Office cashier / Duty Manager.7. Follow controllers key sign in procedure as per key control procedure.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： GMAPPROVAL： DATE：TASK：EMER

39、GENCY PROCEDURESSTANDARD： EVERY STAFF MEMBER SHALL BE CONVERANT WITH WHAT TO DO IN AN EMERGENCY SITUATION. PROCEDURE：Familiarize yourself with the Emergency Procedures Manual, paying special attention to the areas on Cyclone procedures, guest accidents, fire, parcel pass and food poisoning.STANDARDS

40、 AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： GMAPPROVAL： DATE：TASK：CARE AND MAINTENANCE OF ROLLING STOCK & EQUIPMENT CARRIED THEREON.STANDARD： EVERYONE WILL KNOW HOW TO HANDLE ROLLINGSTOCK, STACK AND DRIVE THEM WITHOUT LOOSING EQUIPMENT THROUGH BREAKAGE OR RUNNING INTO STATIIONERY ITEMS. PROCEDURE：1. Identify which end is the steering end by looking to which wheels are not fixed this is the end to pull at.2.