【正文】 全體廚房員工TASK NO: 任務(wù)序列號： SPFBWB0007TASK: Wearing Uniform任務(wù)： 工服的穿著EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All Kitchen associates must all times, report for duty in the issued clean and plete Kitchen uniforms and accessories, These must be maintained in a clean and proper condition at all times所有廚房員工在當(dāng)班時間里都必須保證工服干凈并穿著整齊，在任何時候，所有的工服必須在干凈和適當(dāng)?shù)臈l件下保存好。 1 Scarf or Necktie一條三角巾或領(lǐng)帶 1 pair of Protective shoes一雙廚師鞋Name badge or Name Identification名牌或名卡Procedures:1. Report to the linen room with your dirty or soiled uniform at the allocated times。4. Wear your uniform following the Grooming Standard and make sure that it is clean and neat. 按照儀容儀表的標(biāo)準(zhǔn)穿著工服，并且保證工服的干凈與完整。7. Cigarettes packets, pagers, mobile phones or other personal effects cannot be carried in the top breast pockets. 香煙，傳呼機(jī)，手機(jī)或其它物品不能裝進(jìn)上衣口袋。12. Your name badge must be worn on the left side above the breast pocket at all times. 在當(dāng)班時間，自己的名牌必須佩帶在左胸上方。15. Clean aprons must be worn while in the Kitchen or Guest service areas at all times。18. Each person must be responsible for his/her kitchen towels and must be accounted for at the exchange in the linen room. 所有員工都有責(zé)任愛護(hù)好廚房的毛巾，到工服房交換必須入帳19. At the end of your shift ALL the items of uniform MUST be either stored in your personal locker or returned to the linen room for exchange. 在你下班時必須把工服的全部存放在自己的更衣柜中或拿回到工服房去更換。All Kitchen associates must all times, report for duty in the issued clean and plete Kitchen uniforms and accessories, These must be maintained in a clean and proper condition at all times所有廚房員工在當(dāng)班時間里都必須保證工服干凈并穿著整齊，在任何時候，所有的工服必須在干凈和適當(dāng)?shù)臈l件下保存好。2. Maintaining Kitchen Hygiene and safety. 保持廚房的衛(wèi)生與安全。6. Acmodating to the special dietary needs and taste preferences of Individuals. 個別的食品要根據(jù)客人的口味而定。10. Taking active part in training at all times無論何時都要在培訓(xùn)中發(fā)揮積極作用All kitchen cooks and chefs will practice the following basic responsibilities all times and follow the general guidelines 所有廚師和廚師長必須嚴(yán)格遵循基本職責(zé)所有規(guī)定，同樣也必須嚴(yán)格遵循總則。2. Ask you fellow associates for Help when you need so guest service does not suffer當(dāng)你需要對客服務(wù)經(jīng)驗(yàn)，須請求你的同事來幫忙。6. Take pride in your work在工作中保持謙虛的態(tài)度。10. Be polite to food service associates必須對服務(wù)員保持禮貌的態(tài)度。14. Prepare associates meals promptly and with the same care as you guests food像關(guān)照客人一樣迅速的準(zhǔn)備員工的飯菜。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務(wù)序列號： SPFBWB0010TASK: Using Standard Recipe任務(wù)： 標(biāo)準(zhǔn)菜譜的使用EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:A Standard Recipe is a formula, which lists all the ingredients and methods necessary to prepare and present a dish. 一個標(biāo)準(zhǔn)菜譜相當(dāng)于一個公式。The purpose of a standard recipe is to control the production of a particular food so that it can be consistent in quality, quantity, presentation and taste regardless of who cooks it. 標(biāo)準(zhǔn)菜譜的目的是為了更好地掌握制作的細(xì)節(jié)，無論誰烹制都能使菜肴的質(zhì)量保持一貫性。2. Check that you understand all the terms used in the recipe核實(shí)并清楚地了解用在標(biāo)準(zhǔn)菜譜中的所有專用名詞。6. Scale the recipe if more portions are required如果要求很多份，須稱出標(biāo)準(zhǔn)的重量。.10. Set equipment to correct temperatures and speeds迅速把所需設(shè)備的溫度調(diào)試正確狀態(tài)下。14. Check your product during the process, as timing is important for many dishes對于許多菜肴，在加工制作過程中，時間的長短是相當(dāng)重要的。它包括了所有的原材料，必要的烹調(diào)方法，從原材料的準(zhǔn)備與加工直到一道菜肴的完成。 logical workflow, workstation setups must be practiced at all times using the following basic procedures.Specific ones must be added on to, for individual recipes and specific service areas有效的和合乎邏輯的工作方式,在每個工作區(qū)域，在所有工作的時間內(nèi)，必須熟練地運(yùn)用下列基本程序。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務(wù)序列號： SPFBWB0011TASK: Fundamental Kitchen Duties任務(wù)： 廚房基本的職責(zé)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All staff must ensure that the correct procedure must be followed for the fundamental kitchen duties at all times prior to preforming any kitchen task or duties.所有員工必須保證廚房程序的正常運(yùn)轉(zhuǎn)，成功的作好預(yù)先準(zhǔn)備工作是相當(dāng)重要的，無論哪個廚房或其它的工作崗位，在工作的時間內(nèi)，都是一樣的。16. Seek help from supervisor if you do not follow any step of this Recipe. 如果你不能按照標(biāo)準(zhǔn)步驟進(jìn)行，那么必須找你的主管來幫助。12. Check that all ingredients are included and the measurements are correct. 核實(shí)所有的原材料，包括計(jì)量單位。8. Requisition any food needed for the production申請所有需要制作的食品。4. Identify methods used to bine ingredients鑒定食品的原材料和烹調(diào)方法的關(guān)系。An Established Standard recipe MUST be strictly adhered to and followed and must not be changed in any way or form with out permission from the Executive Chef.未經(jīng)行政總廚許可，任何人都不能更改確定好的標(biāo)準(zhǔn)菜譜，必須嚴(yán)格遵循之。It lists the name of the dish。Work with each other to share work, supplies, equipment, and ingredients與其它同事一起 合作，互相幫助，例如設(shè)備，及原材料的使用。12. Always follow the set standards and procedures一貫遵循準(zhǔn)備的標(biāo)準(zhǔn)和程序。8. Solve a guests and fellow associates problems by your self when possible do not blame others or other departments盡自己最大的能力幫助客人和其它同事，不要有過多的責(zé)怪。4. Say “please” and “thank –you” to fellow associates and guests在與同事和客人打招呼時要說“請”或“謝謝你”等禮貌用語。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務(wù)序列號： SPFBWB0009TASK: Working as a team任務(wù)： 團(tuán)隊(duì)工作EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All Kitchen associates must practice the following guidelines to work together as part of a team to promote harmony and enhance productivity.所有廚房員工都必須遵循大綱去團(tuán)結(jié)工作，更有效的提高生產(chǎn)力度。8. Working with all staff members to ensure efficiency and productivity in a team environment. 保證與所有員工相互合作，共同創(chuàng)造高質(zhì)高效工作環(huán)境。