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

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1、185STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: POTATION OF PREPARED OTEMS STANDARD: NO FOODSTUFF WILL GO TO A GUEST UNLESS IT LOOKS FERST CLASS AND TASTES FRESH.PROCEDURE:1. When a dessert, main course, soup or pastry is prep

2、ared the fridge or storage area will be checked to make sure none if the same are present that could be accidently mixed up with the fresh batch.2. Should any of the same item be left it will be tasted to make sure it has not spoiled or tastes of fridge.3. When foodstuff is still of good quality it

3、shall be issued for use on that day either for buffet or staff canteen.4. If there is the slightest doubt of quality see your supervisor.DO NOT in any way let it go to a guest!5. NEVER serve anything that you would not be prepared to eat yourself!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD

4、 PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: GUEST GREETING STANDARD: guests will be greeted in a warm, friendly, genuine and welcoming manner as first impressions are very important, the guests name will always be used if at all possible.PROCEDURE:1. When meeting a guest at the b

5、uffet or in passageways, Banquets etc., be positive, stand straight, do not slouch. Smile!2. Welcome the guest with a proper greeting.a) Say “Bula Good Morning,”Bula Good Afternoon,” or “Bula Good Evening.”b) If at all possible, call the guest by name “”Bula, Good Morning, Mrs., Mr.”c) If you do not

6、 know the guests name you may say “Bula Good Morning, Sir/Madam.”REMEMBER:First impressions are very important. Well groomed appearance is a necessity. Personal hygiene, hairstyle, uniform and make-up (if used) must be immaculate.Always walk briskly, stand straight, move with confidence and ease.PRO

7、CEDURES: (continued)Customers like to be called by their name, it makes them feel good that they are recognized and remembered. Make it your business to learn your customers name use it.S M I L E!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL

8、: DATE:TASK: SANITATION AND HYGIENESTANDARD: all staff will understand and appreciate the principal and importance of correct sanitation procedures and will always be aware of the importance of our responsibility towards guests well being.PROCEDURE:Attend Sanitation & Hygiene Meeting held by the Sou

9、s Chef.1. Staff will maintain a high level of personal hygiene. Hands will be clean, fingernails cut short and scrubbed clean.REMEMBER:SANGEROUS BACTERIA CAN LODGE UNDER FINGERNAILS.2. Haircare is maintained. Hair is shampooed regularly and is kept to approve length. Female staff with ling hair (bel

10、ow collar length) will tie their hair up. Male staff will keep hair neatly trimmed.REMEMBER:NEVER comb your hair in the Food & Beverage preparation areas or in front of house areas. Avoid touching your hair while working and never in front of guests. Long hair is tied up to avoid it coming into cont

11、act with Food & Beverage or service utensils.3. Always bathe or shower before coming on duty. Use a deodorant and try to avoid eating garlic or onions before coming on duty.4. Always wash your hands thoroughly with soap after using the toilet.PROCEDURES: (continued)5. Avoid, as far as possible, touc

12、hing guests food & beverage with your hands. Use a spoon and fork whenever feasible.6. Never serve anything to a guest if you are unsure of its freshness, if you feel that a food item smells or look unfresh, bring it to the attention of the chef or your supervisor.7. Rotate stored items to ensure fr

13、eshness. For instance, if you are replenishing the milk stock in the service refrigerator always put the fresh milk at the rear, the existing stock to the front.8. Check Expiry dates on goods many items, such as milk yoghurt, juices, etc. have a Use by date. Check this before using, if out of sate b

14、ring to chefs attention immediately. Do not serve under any circumstances.9. Keep all equipment that you are responsible for spotless. Clean cutlery drawers regularly if crumbs accumulate there they can attract pests such as cockroaches and mice, keep refrigerators spotless wipe stains, spills, imme

15、diately.10. Male sure when using cloths or rage that they are always clean and never carry a cloth under your arm.11. Report sighting of all insects/pests to your Supervisor.12. Never sneeze or cough over guests food/ beverage.13. Never spit, either in front or back of the House.14. If you drop a fo

16、od item on the floor, if in front of a guest discard immediately.15. Do not smoke while handling foods or in food processing or handling areas. Hands must always be washed after smoking.PROCEDURES: (continued)16. Immediate care should be given to cuts, burns or rashes or any exposed body part (face

17、m hand, arms, neck etc.). They should be properly disinfected and protected. Dressings should be changed as often as possible and themselves be protected.17. When moving from the dirty side of the dishwasher to the clean pick- up side the staff concerned must wash their hands.STANDARDS AND PROCEDURE

18、SDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: KITCHEN MACHINE FAMILIARISATIONSTANDARD: no employee shall have an accident with a kitchen machine or destroy one through negligence.PROCEDURE:1. Never switch on a machine if you do not know how it works.2.

19、 Never take a machine apart for cleaning without first switching off at the plug.3. Never spray any machine down with the pressure cleaner.4. Do not assemble a machine without having been shown how by your Supervisor.5. Check the rating of a machine before loading.6. Make sure that all fingers, loos

20、e clothing and hair stay clear of moving parts.7. If a machine starts to make a noise or sparking, switch it off check with your supervisor and engineering.8. Should a machine start to smoke or smell like it is burning turn if off and call the supervisor and Engineering.9. When a machine has a safet

21、y guard use it never put yourself between a cutting edge or bypass a safety guard!10. If you are not sure, ASK!STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: PROPER KITCHEN STORAGE PROCEDURESSTANDARD: there will be no food spoilag

22、e due to incorrect storage.PROCEDURE:1. When a can is opened and contents not used straight away, it is automatically pored into a non-corrosive container and covered.2. All dry goods must be kept dry and in solid containers.(No cardboard)3. Never store more than two days supply if anything in the k

23、itchen.4. The least amount possible of glass and crockery is stored in the kitchen.5. Fridges are always kept tidy. This means daily checks to change half full containers to a smaller size, food kept covered as much as possible, butchers and fish fridges containers and ice changed daily.6. All fridg

24、es, freezers, kept shut where ever possible.7. No glass or crockery is kept in freezers.8. Glass and crockery is kept in fridges with foodstuffs for use on the day.PROCEDURES: (continued)9. Foodstuffs with strong odours will be stored in sealed containers.10. At the beginning of each shift foodstuff

25、 storage will be checked by person responsible.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: HOTEL ORENTATIONSTANDARD: every employee shall know the general layout and facilities or the hotel, its place in the organization, and

26、 the hotel rules and regulations.PROCEDURE:Attend Hotel Orientation held by Human Resources Department.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: DEPARTMENT ORIENTATIONSTANDARD: every staff member will receive a detailed depar

27、tment orientation.PROCEDURE:1. Introduce all Supervisors and fellow employees.2. Tour of department and related departments.3. Explain in detail the following points:a) Timekeeping systemb) Uniform issuing procedurec) Locker assignment and amenities and restroom facilitiesd) Department rulese) Bulle

28、tin Board f) Work Rosters where kept and how to read them g) Meal times and proceduresh) Safety regulations and emergency exits, fire extinguishersi) Industrial accidents Job requirementsj) Job requirementsk) Standard recipe card location and how to read them (steward chemicals usage lists)l) Job de

29、monstration m) First Aid Kit and locationn) Pay Day, time cards and time sheets o) Package pass, Annual Leave, Absentee etc., and other formsp) Q.A., Department Head, F & B, Safety etc, Meetings q) News sheets e. g . , Sheraton World , Sheraton Down Under and Hello Sheraton Videor) Staff Transport A

30、rrangementsPROCEDURES: (continued)s) Who is authorized to Requisitiont) Who is authorized to decide whether or not foodstuffs can be thrown out u) English only is spoken throughout the hotel STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: D

31、ATE:TASK: BASIC GARNISHING STANDARD: no food course item shall be in guests view without being garnished with a clean simple garnish at minimum.PROCEDURE:Refer to pictures of standard garnishesSTANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: D

32、ATE:TASK: CREAM AND MILK HANDLINGSTANDARD: all mild and cream will only be accepted in a fresh chilled hygienic condition and will be kept in such condition until it reaches the guest or is used in the kitchen.PROCEDURE:1. When receiving milk the following must be checked:a) Use by date and must hav

33、e at least six days shelf life.b) Temperature must be cool c) Are containers all in hygienic sealed condition.2. When receiving cream the following must be checked:a) Use by date and must have at least 14 days shelf life.b) Temperature must be cool.c) Are containers all in hygienic sealed condition.

34、3. When opening and using milk or cream always check freshness before pouring contents into other ingredients.4. Never store milk or cream in cardboard containers once opened.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: BAIN MAR

35、IE UPKEEPSTANDARD: no sauce will be left in the bain marie longer than one service period. No vegetables shall be in the bain marie longer then half an hour.PROCEDURE:1. Heat food on the stove. sauce should be enough for 1 service period and no more then half an hours supply of vegetables and ragout

36、s stews etc.2. Place food in clean bain marie container.3. Make sure the bain marie is hot and clean.4. Place food into bain marie and keep a constant check on taste, colour and seasoning.5. Keep a constant check on water level of bain maie , take out all containers check what can be reused and plac

37、e in storage containers.6. When service period is over switch off bain marie, take out all containers, check what can be reused and place in storage containers.7. Send bain marie containers to potwash, clean bain marie.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STA

38、FF HEAD: G. M. APPROVAL: DATE:TASK: MENU FAMILIARISATION STANDARD: everyone will know the Manu relevant to the outlet they are working.PROCEDURE:1. Each person will have a copy of their relevant menu.2. Take the standard recipe sheet and familiarize yourself with the following:a) portion size b) pla

39、te layout c) Recipe ingredientsd) Method of preparatione) Service method f) GarnishSTANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: MISE EN PLACE FAMILIARISATION STANDARD: EACH PERSON WILL KNOW THE MISE EN PLACE RELEVANT TO THEIR ST

40、ATION.PROCEDURE:1. Take the standard recipe sheets relevant to your station.2. List all ingredients for those dishes to be prepared.3. This list will be checked at the beginning of each shift.4. Make sure all these ingredients are stored neatly and hygienically.STANDARDS AND PROCEDURESDEPARTMENT: JO

41、B CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: ICE COUPE FAMILIARISATIONSTANDARD: EVERY ICE COUPE WILL BE SERVED EXACTLY AS PER PICTURE AND DESCRIPTION ON COUPE MENU.PROCEDURE:1. Ascertain all ingredients are mise en place as per standard recipe card.2. Arrange in gla

42、ss as per picture and recipe card.3. Garnish as per picture and recipe card and serveSTANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: EQUIPMENT ISSUING AND CINTROL PROCEDURESTANDARD: all equipment issued will be signed for by the receiver legibly and counter-signed by the issuer and a record kept on the chief stewards office. No