【正文】 ere ever possible.7. No glass or crockery is kept in freezers.8. Glass and crockery is kept in fridges with foodstuffs for use on the day.PROCEDURES: (continued)9. Foodstuffs with strong odours will be stored in sealed containers.10. At the beginning of each shift foodstuff storage will be checked by person responsible.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: HOTEL ORENTATIONSTANDARD: every employee shall know the general layout and facilities or the hotel, its place in the organization, and the hotel rules and regulations. PROCEDURE:Attend Hotel Orientation held by Human Resources Department.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: DEPARTMENT ORIENTATIONSTANDARD: every staff member will receive a detailed department orientation. PROCEDURE:1. Introduce all Supervisors and fellow employees.2. Tour of department and related departments.3. Explain in detail the following points:a) Timekeeping systemb) Uniform issuing procedurec) Locker assignment and amenities and restroom facilitiesd) Department rulese) Bulletin Board f) Work Rosters where kept and how to read them g) Meal times and proceduresh) Safety regulations and emergency exits, fire extinguishersi) Industrial accidents Job requirementsj) Job requirementsk) Standard recipe card location and how to read them (steward chemicals usage lists)l) Job demonstration m) First Aid Kit and locationn) Pay Day, time cards and time sheets o) Package pass, Annual Leave, Absentee etc., and other formsp) ., Department Head, F amp。 neat condition.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: OPERATING THE BOWL CUTTERSTANDARD: Safely operate the Bowl Cutter amp。 secure all parts. Do not turn the power back on.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: OPERATING THE INDUSTRIAL BLENDERSSTANDARD: Safely amp。 maintenance, to achieve a consistently high quality product. PROCEDURE:1. Make sure the power at the machine amp。 preventative maintenance. PROCEDURE:1. Turn machine off at supply amp。 clean operation of equipment. PROCEDURE:1. Turn steam off at machine.2. Ensure pressure is at “o” position.3. Open steamer door away from you.4. Load steamer amp。 wash in hot water.9. Replace all parts to clean machine amp。 garnish.185 / 32。 turn on power supply.6. Keep hands clear of rotating wire cutter.7. When required amount has been produced, turn off machine at supply amp。 clean.10. Replace parts to clean machine, placing in the correct position amp。 surrounding guides.13. Replace all guards amp。 wash.10. Replace all clean parts to machine in correct position amp。 remove blades.7. Remove food product.8. Dismantle amp。 adjust depth of cut.6. Slice food product to desired quantity.7. When the slicing is finished, turn off the machine.8. Return cutting gauge to “o.”9. Remove all food items. 10. Clean the slicer right away amp。 beverage with your hands. Use a spoon and fork whenever feasible.6. Never serve anything to a guest if you are unsure of its freshness, if you feel that a food item smells or look unfresh, bring it to the attention of the chef or your supervisor.7. Rotate stored items to ensure freshness. For instance, if you are replenishing the milk stock in the service refrigerator always put the fresh milk at the rear, the existing stock to the front.8. Check ‘Expiry’ dates on goods – many items, such as milk yoghurt, juices, etc. have a ‘Use by STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: POTATION OF PREPARED OTEMS STANDARD: NO FOODSTUFF WILL GO TO A GUEST UNLESS IT LOOKS FERST CLASS AND TASTES FRESH. PROCEDURE:1. When a dessert, main course, soup or pastry is prepared the fridge or storage area will be checked to make sure none if the same are present that could be accidently mixed up with the fresh batch.2. Should any of the same item be left it will be tasted to make sure it has not spoiled or tastes of fridge.3. When foodstuff is still of good quality it shall be issued for use on that day either fo