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

154STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:POTATIONOFPREPAREDOTEMSSTANDARD:NOFOODSTUFFWILLGOTOAGUESTUNLESSITLOOKSFERSTCLASSANDTASTESFRESH.PROCEDURE:1.Whenadessert,maincourse,souporpastryispreparedthefridgeorstorageareawillbecheckedtomakesurenoneifthesamearepresentthatcouldbeaccidentlymixedupwiththefreshbatch.2.Shouldanyofthesameitembeleftitwillbetastedtomakesureithasnotspoiledortastesoffridge.3.Whenfoodstuffisstillofgoodqualityitshallbeissuedforuseonthatdayeitherforbuffetorstaffcanteen.4.Ifthereistheslightestdoubtofqualityseeyoursupervisor.DONOTinanywayletitgotoaguest!5.NEVERserveanythingthatyouwouldnotbepreparedtoeatyourself!155STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:GUESTGREETINGSTANDARD: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.156PROCEDURES:(continued)Customersliketobecalledbytheirname,itmakesthemfeelgoodthattheyarerecognizedandremembered.Makeityourbusinesstolearnyourcustomer’snameuseit.SMILE!157STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:SANITATIONANDHYGIENESTANDARD: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)1585.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.159PROCEDURES:(continued)16.Immediatecareshouldbegiventocuts,burnsorrashesoranyexposedbodypart(facemhand,arms,necketc.).Theyshouldbeproperlydisinfectedandprotected.Dressingsshouldbechangedasoftenaspossibleandthemselvesbeprotected.17.Whenmovingfromthedirtysideofthedishwashertothecleanpick-upsidethestaffconcernedmustwashtheirhands.160STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD:G.M.APPROVAL:DATE:TASK:KITCHENMACHINEFAMILIARISATIONSTANDARD:noemployeeshallhaveanaccidentwithakitchenmachineordestroyonethroughnegligence.PROCEDURE:1.Neverswitchonamachineifyoudonotknowhowitworks.2.Nevertakeamachineapartforcleaningwithoutfirstswitchingoffattheplug.3.Neversprayanymachinedownwiththepressurecleaner.4.DonotassembleamachinewithouthavingbeenshownhowbyyourSupervisor.5.Checktheratingofamachinebeforeloading.6.Makesurethatallfingers,looseclothingandhairstayclearofmovingparts.7.Ifamachinestartstomakeanoiseorsparking,switchitoffcheckwithyoursupervisorandengineering.8.Shouldamachin