11KITCHENALL KITCHEN STAFF2所有厨师须知154185.docx

11KITCHENALL KITCHEN STAFF2所有厨师须知154185.docx

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11KITCHENALLKITCHENSTAFF2所有厨师须知154185

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

POTATIONOFPREPAREDOTEMS

STANDARD:

NOFOODSTUFFWILLGOTOAGUESTUNLESSITLOOKSFERSTCLASSANDTASTESFRESH.

PROCEDURE:

1.Whenadessert,maincourse,souporpastryispreparedthefridgeorstorageareawillbecheckedtomakesurenoneifthesamearepresentthatcouldbeaccidentlymixedupwiththefreshbatch.

2.Shouldanyofthesameitembeleftitwillbetastedtomakesureithasnotspoiledortastesoffridge.

3.Whenfoodstuffisstillofgoodqualityitshallbeissuedforuseonthatdayeitherforbuffetorstaffcanteen.

4.Ifthereistheslightestdoubtofqualityseeyoursupervisor.

DONOTinanywayletitgotoaguest!

5.NEVERserveanythingthatyouwouldnotbepreparedtoeatyourself!

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

GUESTGREETING

STANDARD:

guestswillbegreetedinawarm,friendly,genuineandwelcomingmannerasfirstimpressionsareveryimportant,theguest’snamewillalwaysbeusedifatallpossible.

PROCEDURE:

1.Whenmeetingaguestatthebuffetorinpassageways,Banquetsetc.,bepositive,standstraight,donotslouch.Smile!

2.Welcometheguestwithapropergreeting.

a）Say“BulaGoodMorning,””BulaGoodAfternoon,”or“BulaGoodEvening.”

b）Ifatallpossible,calltheguestbyname“”Bula,GoodMorning,Mrs.··············,Mr.··············”

c）Ifyoudonotknowtheguest’snameyoumaysay“BulaGoodMorning,Sir/Madam.”

REMEMBER:

Firstimpressionsareveryimportant.Wellgroomedappearanceisanecessity.Personalhygiene,hairstyle,uniformandmake-up（ifused）mustbeimmaculate.

Alwayswalkbriskly,standstraight,movewithconfidenceandease.

PROCEDURES:

（continued）

Customersliketobecalledbytheirname,itmakesthemfeelgoodthattheyarerecognizedandremembered.Makeityourbusinesstolearnyourcustomer’snameuseit.

SMILE!

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

SANITATIONANDHYGIENE

STANDARD:

allstaffwillunderstandandappreciatetheprincipalandimportanceofcorrectsanitationproceduresandwillalwaysbeawareoftheimportanceofourresponsibilitytowardsguest’swellbeing.

PROCEDURE:

AttendSanitation&HygieneMeetingheldbytheSousChef.

1.Staffwillmaintainahighlevelofpersonalhygiene.Handswillbeclean,fingernailscutshortandscrubbedclean.

REMEMBER:

SANGEROUSBACTERIACANLODGEUNDERFINGERNAILS.

2.Haircareismaintained.Hairisshampooedregularlyandiskepttoapprovelength.Femalestaffwithlinghair（belowcollarlength）willtietheirhairup.Malestaffwillkeephairneatlytrimmed.

REMEMBER:

NEVERcombyourhairintheFood&Beveragepreparationareasorinfrontofhouseareas.Avoidtouchingyourhairwhileworkingandneverinfrontofguests.LonghairistieduptoavoiditcomingintocontactwithFood&Beverageorserviceutensils.

3.Alwaysbatheorshowerbeforecomingonduty.Useadeodorantandtrytoavoideatinggarlicoronionsbeforecomingonduty.

4.Alwayswashyourhandsthoroughlywithsoapafterusingthetoilet.

PROCEDURES:

（continued）

5.Avoid,asfaraspossible,touchingguest’sfood&beveragewithyourhands.Useaspoonandforkwheneverfeasible.

6.Neverserveanythingtoaguestifyouareunsureofitsfreshness,ifyoufeelthatafooditemsmellsorlookunfresh,bringittotheattentionofthecheforyoursupervisor.

7.Rotatestoreditemstoensurefreshness.Forinstance,ifyouarereplenishingthemilkstockintheservicerefrigeratoralwaysputthefreshmilkattherear,theexistingstocktothefront.

8.Check‘Expiry’datesongoods–manyitems,suchasmilkyoghurt,juices,etc.havea‘Useby··········’date.Checkthisbeforeusing,ifoutofsatebringtochef’sattentionimmediately.Donotserveunderanycircumstances.

9.Keepallequipmentthatyouareresponsibleforspotless.Cleancutlerydrawersregularly–ifcrumbsaccumulatetheretheycanattractpestssuchascockroachesandmice,keeprefrigeratorsspotless–wipestains,spills,immediately.

10.Malesurewhenusingclothsorragethattheyarealwayscleanandnevercarryaclothunderyourarm.

11.Reportsightingofallinsects/peststoyourSupervisor.

12.Neversneezeorcoughoverguest’sfood/beverage.

13.Neverspit,eitherinfrontorbackoftheHouse.

14.Ifyoudropafooditemonthefloor,ifinfrontofaguestdiscardimmediately.

15.Donotsmokewhilehandlingfoodsorinfoodprocessingorhandlingareas.Handsmustalwaysbewashedaftersmoking.

PROCEDURES:

（continued）

16.Immediatecareshouldbegiventocuts,burnsorrashesoranyexposedbodypart（facemhand,arms,necketc.）.Theyshouldbeproperlydisinfectedandprotected.Dressingsshouldbechangedasoftenaspossibleandthemselvesbeprotected.

17.Whenmovingfromthedirtysideofthedishwashertothecleanpick-upsidethestaffconcernedmustwashtheirhands.

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

KITCHENMACHINEFAMILIARISATION

STANDARD:

noemployeeshallhaveanaccidentwithakitchenmachineordestroyonethroughnegligence.

PROCEDURE:

1.Neverswitchonamachineifyoudonotknowhowitworks.

2.Nevertakeamachineapartforcleaningwithoutfirstswitchingoffattheplug.

3.Neversprayanymachinedownwiththepressurecleaner.

4.DonotassembleamachinewithouthavingbeenshownhowbyyourSupervisor.

5.Checktheratingofamachinebeforeloading.

6.Makesurethatallfingers,looseclothingandhairstayclearofmovingparts.

7.Ifamachinestartstomakeanoiseorsparking,switchitoffcheckwithyoursupervisorandengineering.

8.ShouldamachinestarttosmokeorsmelllikeitisburningturnifoffandcallthesupervisorandEngineering.

9.Whenamachinehasasafetyguarduseitneverputyourselfbetweenacuttingedgeorbypass–asafetyguard!

10.Ifyouarenotsure,ASK!

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

PROPERKITCHENSTORAGEPROCEDURES

STANDARD:

therewillbenofoodspoilageduetoincorrectstorage.

PROCEDURE:

1.Whenacanisopenedandcontentsnotusedstraightaway,itisautomaticallyporedintoanon-corrosivecontainerandcovered.

2.Alldrygoodsmustbekeptdryandinsolidcontainers.（Nocardboard）

3.Neverstoremorethantwodayssupplyifanythinginthekitchen.

4.Theleastamountpossibleofglassandcrockeryisstoredinthekitchen.

5.Fridgesarealwayskepttidy.Thismeansdailycheckstochangehalffullcontainerstoasmallersize,foodkeptcoveredasmuchaspossible,butchersandfishfridgescontainersandicechangeddaily.

6.Allfridges,freezers,keptshutwhereeverpossible.

7.Noglassorcrockeryiskeptinfreezers.

8.Glassandcrockeryiskeptinfridgeswithfoodstuffsforuseontheday.

PROCEDURES:

（continued）

9.Foodstuffswithstrongodourswillbestoredinsealedcontainers.

10.Atthebeginningofeachshiftfoodstuffstoragewillbecheckedbypersonresponsible.

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

HOTELORENTATION

STANDARD:

everyemployeeshallknowthegenerallayoutandfacilitiesorthehotel,itsplaceintheorganization,andthehotelrulesandregulations.

PROCEDURE:

AttendHotelOrientationheldbyHumanResourcesDepartment.

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

DEPARTMENTORIENTATION

STANDARD:

everystaffmemberwillreceiveadetaileddepartmentorientation.

PROCEDURE:

1.IntroduceallSupervisorsandfellowemployees.

2.Tourofdepartmentandrelateddepartments.

3.Explainindetailthefollowingpoints:

a）Timekeepingsystem

b）Uniformissuingprocedure

c）Lockerassignmentandamenitiesandrestroomfacilities

d）Departmentrules

e）BulletinBoard

f）WorkRosterswherekeptandhowtoreadthem

g）Mealtimesandprocedures

h）Safetyregulationsandemergencyexits,fireextinguishers

i）IndustrialaccidentsJobrequirements

j）Jobrequirements

k）Standardrecipecardlocationandhowtoreadthem（stewardchemicalsusagelists）

l）Jobdemonstration

m）FirstAidKitandlocation

n）PayDay,timecardsandtimesheets

o）Packagepass,AnnualLeave,Absenteeetc.,andotherforms

p）Q.A.,DepartmentHead,F&B,Safetyetc,Meetings

q）Newssheetse.g.,SheratonWorld,SheratonDownUnderandHelloSheratonVideo

r）StaffTransportArrangements

PROCEDURES:

（continued）

s）WhoisauthorizedtoRequisition

t）Whoisauthorizedtodecidewhetherornotfoodstuffscanbethrownout

u）Englishonlyisspokenthroughoutthehotel

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

BASICGARNISHING

STANDARD:

nofoodcourseitemshallbeinguest’sviewwithoutbeinggarnishedwithacleansimplegarnishatminimum.

PROCEDURE:

Refertopicturesofstandardgarnishes

STANDARDSANDPROCEDURES

DEPARTMENT:

JOBCATEGORY:

FOODPREPARATIONALLKITCHENSTAFF

HEAD:

G.M.APPROVAL:

DATE:

TASK:

CREAMANDMILKHANDLING

STANDARD:

allmildandcreamwillonlybeacceptedinafreshchilledhygienicconditionandwillbekeptinsuchconditionuntilitreachestheguestorisusedinthekitchen.

PROCEDURE:

1.Whenreceivingmilk