【正文】 PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。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。3. Familiarise yourself with all the items in the recipe你必須熟悉菜譜中每一項。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。11. Be polite to Stewards必須對管事部人員持禮貌的態(tài)度。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. 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。 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。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。 make sure that you have a plete set to return. 在規(guī)定時間內(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。Each set of plete uniforms must prise ofUniform每件工服都必須穿好：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)。BKitchen area.在廚房工作的時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。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。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。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。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。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。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。 After eating or drinking吃東西和喝東西216。Not wear any jewellery, bangles, earrings, watches etc while at work當(dāng)班時禁止佩帶珠寶，包括手鐲、腳鏈，耳環(huán)，手表等等。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。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。USE DISINFECTANT to halt the spread of germs. 使用洗滌劑來制止細(xì)菌的傳播。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。Standard Operating ProceduresDEPARTMENT: Famp。5. Be punctual in your attendance. 必須準(zhǔn)時參加入職培訓(xùn)。USE BOILING WATER AND DETERGENT to stop infectious organisms. 使用沸煮的方法或洗滌劑來防止易傳染的生物。3. Handle sharp objects like needles, knives, etc with care. 操作銳利的廚具如用針縫食物，刀，等等一定要小心。 Food Hygiene任務(wù)： 個人衛(wèi)生和食品衛(wèi)生EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動Personal Hygiene and Cleanliness:REASON原因Standard: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。Keep your hair clean and tied back for women, 保持你的頭發(fā)干凈，女孩子要把頭發(fā)盤起來。 Touching parts of the body especially eyes, nose, mouth.揉眼鏡，鼻子，嘴或身體的其它部位216。5. Do not touch, scratch, or pick face or nose or other parts of the body especially in guest contact areas, use the locker room for such bodily functions and wash hands after禁止用手搔癢，觸摸面部，挖鼻孔，或身體的其它部位特別是在客人面前，以上這些動作只能在衛(wèi)生間或更衣室進(jìn)行，并且事后要洗手。15. Hold foods at correct temperatures as per guidelines根據(jù)規(guī)定保證食品在適當(dāng)?shù)臏囟取?3. Keep food out of the danger zones as much as possible, Refer Samp。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。5. Hair neatly groomed, 頭發(fā)整潔的要求6. Males to be clean shaven, moderate after shave or deodorant to be worn, clean well cut finger nails, and well groomed bed hair, clean face and ears. 男的必需是刮過胡子的，適當(dāng)?shù)膰娨恍┫闼虺魟藜糁讣?，及頭發(fā)不能超過衣領(lǐng)，臉和耳朵必需干凈。13. Noses should not be touched when handling food, and never sneeze into food. 當(dāng)你操作食品時不能用手觸摸鼻子，以及絕對不能對著食品打噴嚏14. Always wash hands with soap after visiting the toilet and also when handling other things besides food. 使用過衛(wèi)生間以及作其它與食品不相關(guān)的事情之后必需要使用肥皂清洗雙手除了操作食品以15. Remember your appearance is a reflection of your character。Procedures:Read and understand the guidelines for occupational safety and kitchen safetyOccupational and workplace safety must be practiced at all times for the認(rèn)真閱讀及了解職業(yè)安全和廚房安全的準(zhǔn)則職業(yè)安全和工作環(huán)境的安全必需是有經(jīng)驗對于216。3. Must sign and acknowledge that they have read and understood the safety regulations as portrayed in the safety handbook. 必需簽字及承認(rèn)他們(她們)已經(jīng)認(rèn)真閱讀和理解了安全規(guī)定并能背誦安全手冊。 1 pair of Chefs / Cooks trousers一件廚師褲子2. Hand over the soiled uniform to the Linen room attendant in exchange for the clean set. 到工服房更換掉臟的工服，并著裝整齊。9. CHEFS HATS MUST BE WORN AT ALL TIMES while in guest contact areas or in the kitchen and back of house areas. 當(dāng)班時間廚師必須戴好帽子(在廚房或與客人接觸時)10. Clean chefs hats must be worn correctly in a straight position so as to cover hair above the ears. 廚師帽必須干凈，把頭發(fā)蓋住戴在頭部最佳位置。16. Aprons must not be used for wiping tables, carrying hot food, or any other such kitchen tasks. 不能用圍裙擦拭桌子，拿取熱的食品或其它用途。BKitchen部門：