【正文】 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： SPFBWB0008TASK: Cook’s basic responsibilities任務(wù)： 廚師的基本職責(zé)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All 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。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。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。12. Always follow the set standards and procedures一貫遵循準(zhǔn)備的標(biāo)準(zhǔn)和程序。It lists the name of the dish。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。12. Check that all ingredients are included and the measurements are correct. 核實所有的原材料，包括計量單位。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。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。.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。2. Check that you understand all the terms used in the recipe核實并清楚地了解用在標(biāo)準(zhǔn)菜譜中的所有專用名詞。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。10. Be polite to food service associates必須對服務(wù)員保持禮貌的態(tài)度。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，須請求你的同事來幫忙。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。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。15. Clean aprons must be worn while in the Kitchen or Guest service areas at all times。7. Cigarettes packets, pagers, mobile phones or other personal effects cannot be carried in the top breast pockets. 香煙，傳呼機，手機或其它物品不能裝進上衣口袋。 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。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： 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。All Kitchen associates所有廚房員工1. Must participate in orientation, and attend the sections of occupational safety必需參加入職培訓(xùn)，和職業(yè)安全培訓(xùn)。 Kitchen Safety at all times in the Famp。11. No earrings, watches, ring or costume jewellery allowed in the kitchen.在廚房里不允許佩帶耳環(huán)，手表，戒指或珠寶。3. Ensure that shoes are clean, that uniforms are well maintained with all buttons, no rips, tears, or stains. 保持鞋是干凈的，保持工作服上的扣子不能少，不能有破口，不能有撕破的地方，或污點。26. It is especially important for you to recognise the potentially hazardous foods you work which include, Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish. 對于潛在的污染食物的危險這種方法是非常重要的可能被污染的食物包括雞蛋，牛奶，魚，家禽，豬肉，牛肉，貝殼類。21. Store Raw or Thawing meats on the lowest possible Refrigerator shelves儲存生的或解凍肉類一定要放在冰箱的最低層。11. Cover foods at all possible times during and after preparation. 在工作的時候食品要蓋好及準(zhǔn)備工作結(jié)束之后也要蓋好。2. Stay at home when you are sick如果你生病要呆在家里。 After sneezing or coughing, blowing nose, touching any soiled items, after break, smoking cigarette, using the bathroom打噴嚏或咳嗽，挖鼻孔，觸摸過任何污物之后，休息，吸煙，使用衛(wèi)生間之后216。Keep uniforms clean at work and change daily工作時必須保持工作服干凈并堅持每天更換。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必須作BBP預(yù)防注射。我們必須保證我們要按照下列步驟去制止細菌的繁殖。3. Department head and/or Sous Chefs will conduct the Department orientation by following the attached outline. 部門主管或者廚師長將根據(jù)培訓(xùn)大綱對本部門進行入職培訓(xùn)。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： SPFBWB0001TASK: Attending Dept. Orientation任務(wù)： 參加部門的入職培訓(xùn)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All newly Hired and transferred Food Prep associates will attend and plete a 1 5 day structured department orientation prior to mencing work in the department, conducted by a designated department trainer所有新到的和后調(diào)的廚師都在上崗之前，必須參加并完成15天的部門入職培訓(xùn)，由部門指定的培訓(xùn)者對員工進行培訓(xùn)。All newly Hired and transferred Food Prep associates will attend and plete a 1 5 day structured department orientation prior to mencing work in the de