【正文】 st attend department orientation. 所有的員工都必須參加本部門的入職培訓(xùn)。Standard Operating ProceduresDEPARTMENT: Famp。確保徹底了解并且熟悉本部門，其他分部門以及與自己工作的同事。4. Trainers must be prepared to teach at all times. 培訓(xùn)者提前準(zhǔn)備好所有的培訓(xùn)材料。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： SPFBWB0002TASK: Adhering to Hygiene and Sanitation Standards任務(wù)： 堅(jiān)持保健法和衛(wèi)生防疫的標(biāo)準(zhǔn)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)HOW TO DO IT步驟REASON原因Standard:All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的廚房員工在工作時(shí)間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。USE DISINFECTANT to halt the spread of germs. 使用洗滌劑來制止細(xì)菌的傳播。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。2. Cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not e anywhere in contact with the food. 使用專業(yè)繃帶包扎好任何切傷，擦傷，劃傷，及其他創(chuàng)傷，受傷的地方無論哪里都不能接觸食物。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses如果你平經(jīng)驗(yàn)感覺身體有任何不適時(shí)必須要通知你的廚師長。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： SPFBWB0004TASK: Personal amp。Wash or Shampoo hair everyday每天要沖洗或使用香波洗頭發(fā)。Not wear any jewellery, bangles, earrings, watches etc while at work當(dāng)班時(shí)禁止佩帶珠寶，包括手鐲、腳鏈，耳環(huán)，手表等等。Use plenty of soap and hot water to wash hands frequently especially經(jīng)常使用多一些肥皂和熱水去洗你的手特別是。 After eating or drinking吃東西和喝東西216。 Taking out trash倒垃圾216。3. Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage使用干的帶殺菌劑的繃帶包注你的傷口如刀傷，燙傷，擦傷處4. Do not allow food to e into contact with the injured part, wear gloves if needed or finger stalls嚴(yán)禁食品與受傷的部位接觸，如有必要需手套或使用手直接接觸菜品食需要帶手套。8. Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible從保鮮冰箱和冷凍冰箱拿出的食物不能在外面放的時(shí)間太長。12. Never plate food that has fallen or touched floor or other unsanitary areas. 絕對不能把作好的菜跌落、放在地上或放在其它不衛(wèi)生的地方13. Always use tongs, or scoops when necessary, wear gloves where needed必須使用夾子，或勺拿食品，或有些食品需要用手時(shí)要帶手套14. Use appropriate safety equipment like gloves, face masks, and eye protection aprons, when needed當(dāng)你需要的時(shí)候，使用合適的安全工具例如一次性手套，口罩，防護(hù)眼鏡及圍裙。18. Use FIFO method for storing food (First In First Out)使用先進(jìn)先出的方法儲存食物。22. Do not refreeze foods after they have been thawed經(jīng)過解凍的食物一定不能再把它凍起來。25. Wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at leat 20 –30 secs. Rinse under hot water at least for 2030 secs.( Follow this procedure twice if you have used the rest room) use a single use paper towel or Air hand dryer. 洗手時(shí)只能在規(guī)定的地方洗手，要使用熱水洗你的手和碗部，并使用肥皂搓洗最少20—30 秒。All Kitchen associates will ply with the Food and Hygiene laws, to make sure that the food is safe for human consumption. 在廚房里你所接觸和使用的任何東西都必須是衛(wèi)生的和符合食品衛(wèi)生法，并保證消費(fèi)者的食物是安全的。在當(dāng)班的時(shí)候必需要佩帶好名牌。4. All buttons and bows and belts to be done up. 所有的扣子、蝴蝶結(jié)和腰帶必需擠好。名牌如果有刮痕必需馬上換一個(gè)新的。12. No whistling, chewing gum, smoking, or spitting in the kitchen. 在廚房里不允玩兒撲克，吃口香糖，吸煙，或隨地吐痰。在當(dāng)班的時(shí)候必需要佩帶好名牌。BKitchen area.在廚房工作的時(shí)候所有廚房員工必需熟悉職業(yè)安全及廚房安全的準(zhǔn)則。 Prevention of health risk caused to or by fellow associates as a result of the work place預(yù)防工作區(qū)域內(nèi)有病的人會傳染到其他的員工。2. Must participate in Kitchen safety training during departmental orientation, and attend the sections on kitchen safety在參加部門人職培訓(xùn)其間必需參加廚房安全培訓(xùn)。 Kitchen Safety at all times in the Famp。Each set of plete uniforms must prise ofUniform每件工服都必須穿好： 1 Apron一條圍裙 make sure that you have a plete set to return. 在規(guī)定時(shí)間內(nèi)，準(zhǔn)備到工服房換掉自己臟的或有油跡的工服，保證工服完整。5. Trousers must be properly buttoned and zipped up, securely fastened at the waist and must be at the right length保證褲長合適然后把褲子穿著好。8. Necktie or scarf must be worn around the neck neatly and finished off with a neat knot. 領(lǐng)帶或三角巾佩帶必須整潔。13. The Name badges should belong to the individual persons。 the apron must be worn at a length below the knees and NOT above the knees. 在廚房或與客人接觸必須佩帶干凈的圍裙，而且圍裙的長度在膝蓋以下，不能在膝蓋以上。20. Any Heavily Soiled uniforms must be placed in a laundry bag tied up securely and stored in your locker if the linen room is closed所有污損較重的工服必須放進(jìn)專用洗衣袋中系好，如果工服房下班，先放進(jìn)自己的更衣柜中。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。3. Knowing how to use the Kitchen equipment safely and efficiently了解如何安全有效地使用廚房設(shè)備。7. Helping control wastage and costs協(xié)助控制成本，防止浪費(fèi)。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。3. Say hello to fellow associates and guests when you see them always use their names if you know them. 當(dāng)你遇到同事或客人時(shí)必須再和他們禮貌的打招呼，如果你認(rèn)識他們(她們)一定要稱呼他們的名字。7. Always clean you after your work. 在自己工作結(jié)束后必須把工作區(qū)域清理干凈。11. Be polite to Stewards必須對管事部人員持禮貌的態(tài)度。15. Be respectful of the work of the Support associates, such as pot and dishwashers. 在工作上必須相互尊重和支持，例如在要求工程部維修設(shè)備和器皿16. Reports repairs to Engineering, and fill a maintenance request form if necessary在必要時(shí)填寫維修報(bào)告。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。而且容易控制數(shù)量，也方便于介紹和品嘗。3. Familiarise yourself with all the items in the recipe你必須熟悉菜譜中每一項(xiàng)。7. Prepare a work plan安排好準(zhǔn)備工作。11. Weigh and measure all ingredients accurately, Do not Estimate精確地稱出或量出所有的原材料，不能估算。15. Maintain a clean work area保持工作間的清潔。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。對于一些個(gè)別菜譜和特定的服務(wù)范圍