【正文】 ..................... 6 五、面點主廚 ............................................................................................................ 7 六、冷葷廚師 ............................................................................................................ 8 七、熱菜廚師 ............................................................................................................ 8 八、面點廚師 ............................................................................................................ 9 九、廚工 ................................................................................................................... 9 第三節(jié) 工作 程序及標(biāo)準(zhǔn) ............................................................................................... 10 一、食品原材料粗加工 ............................................................................................ 10 二、食品原材料細(xì)加工 .............................................................................................11 三、冷菜烹制 ...........................................................................................................11 四、熱菜烹制 ...........................................................................................................11 五、面點烹制 .......................................................................................................... 12 六、冷凍貯存 .......................................................................................................... 12 七、冷藏貯存 .......................................................................................................... 13 八、切配刀工 .......................................................................................................... 14 九、原料成形 .......................................................................................................... 14 十、原料熟處理 ...................................................................................................... 15 十一、油溫判斷 ...................................................................................................... 16 十二、烹調(diào)火候 ...................................................................................................... 16 十三、菜肴裝盤 ...................................................................................................... 16 十四、干貨漲發(fā) ...................................................................................................... 17 十五、干貨保存 ...................................................................................................... 17 十六、調(diào)味程序 ...................................................................................................... 17 十七、調(diào)味方法 ...................................................................................................... 18 十八、鑒別原料新鮮度 ............................................................................................ 18 十九、原料加工間清潔 ............................................................................................ 19 二十、烹制間清潔 ................................................................................................... 21 二十一、冷菜間清潔 ............................................................................................... 26 二十二、面點間清潔 ............................................................................................... 29 二十三、洗碗機(jī)操作及清潔程序 .............................................................................. 31 二十四、清潔餐具 ................................................................................................... 32 二十五、擦拭金銀餐具和不銹鋼餐具 ....................................................................... 32 二十六、洗碗間墻壁、地面的清潔 .......................................................................... 33 二十七、垃圾及垃圾桶的清理 ................................................................................. 33 二十八、清潔水池水槽 ............................................................................................ 33 2 第四節(jié) 管理制度 .......................................................................................................... 34 一、廚房食品原材料領(lǐng) 用制度 ................................................................................. 34 二、廚房食品成本控制規(guī)定 ..................................................................................... 34 三、廚房食品質(zhì)量控制規(guī)定 ..................................................................................... 35 四、廚房食品出品速度控制規(guī)定 .............................................................................. 36 五、廚房防火安全規(guī)定 ............................................................................................ 36 六、廚房安全生產(chǎn)注意事項 ..................................................................................... 37 七、廚房衛(wèi)生管理規(guī)定 ............................................................................................ 38 八、職工食堂用餐管理制度 ..................................................................................... 38 九、廚房周轉(zhuǎn)庫管理規(guī)定 ........................................................................................ 39 十、布草管理規(guī)定 ................................................................................................... 39 十一、清潔劑的安全使用規(guī)定 ................................................................................. 39 第五節(jié) 檢查細(xì)則 .......................................................................................................... 40 一、員工儀容儀表 ................................................................................................... 40 二、工作環(huán)境 .......................................................................................................... 40 三、廚房工作檢查細(xì)則 ............................................................................................ 40 3 第一節(jié) 概述 一、部門概述 廚房是酒店向賓客提供 食品的部門。廚務(wù)部為了向賓客及時地提供各種優(yōu)質(zhì)產(chǎn)品，保證滿足賓客的餐飲需求，必須得到各方面的支持和配合。 主持廚房食品成本核算和控制工作，檢查監(jiān)督菜品分量，確保菜品足量夠份。 制定本部門各崗位規(guī)章制 度和工作規(guī)范并檢查落實。 1監(jiān)督廚房設(shè)備維護(hù)保養(yǎng)工作，延長設(shè)備使用壽命，節(jié)