【正文】 干手機把手弄干。20. Always date and label food leftovers儲存剩余食品必須要貼上標(biāo)簽并寫上日期。10. Wash all raw fruits and vegetables. 洗滌所有的水果和蔬菜。Food Hygiene and Sanitation食品衛(wèi)生和防疫1. Complete the Food hygiene course as stipulated by Department head按照部門經(jīng)理的規(guī)定完成食品衛(wèi)生的培訓(xùn)課程。 Before going on duty工作之前216。Brush teeth, especially after eating heavily flavoured foods like garlic堅持刷牙，特別是吃了有異味的食物如蒜。All Kitchen Associates will take precautions to protect themselves and associates against Blood Borne Pathogens or BBP Special training will be conducted and care will be exercised to handle certain foods that carry pathogens.所有廚房人員必須要預(yù)防和保護他們(她們)自己和同事不要被血液細菌感染或BBP(細菌，病毒，和微生物在人的血液中流動或身體其它的分泌液)感染如果你加工有可能傳染病菌的食物時必需要經(jīng)過特殊的培訓(xùn)和必要的訓(xùn)煉才可以操作。Procedures:(Bacteria, Viruses, and other microorganisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as Hepatitis A, Hepatitis B, HIV, and other infections. (細菌，病毒，及其它的細菌引起的微生物被傳染到人體的血液當(dāng)中或身體的其它不安定的部分) ，這樣會引起嚴(yán)重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它傳染病。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps are followed to halt that multiplication.細菌的繁殖能力很強，并會傳染給人是個危險的問題。2. Associates must not be allowed to start his/her work unless they pleted all the sessions of the Hotel orientation and departmental orientation. 所有員工必須在結(jié)束酒店與部門的入職培訓(xùn)之后，方可上崗。Procedures:On successful pletion of the 2 day hotel orientation, a prepared departmental orientation will be conducted ensuring thorough knowledge and familiarization of the department and other work units with whom the associates will be working with. 在完成2天的酒店入職培訓(xùn)之后，再準(zhǔn)備進行部門的入職培訓(xùn)。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。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間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。5. Wash hands and skin immediately after contact with contaminated body fluids or objects and report this incidents to security在接觸身體的分泌液后一定要馬上清洗手和皮膚6. Use the appropriate safety equipment such as gloves, masks, and aprons. 使用適當(dāng)?shù)陌踩ぞ呃缫淮涡孕l(wèi)生手套，口罩和圍裙。The following Guidelines MUST be strictly adhered to.必須嚴(yán)格遵守下列規(guī)定Procedures:All kitchen associates will practice the following guidelines onPersonal Hygiene and Cleanliness:所有的廚房員工的個人衛(wèi)生必需按照下列各項規(guī)定去執(zhí)行：Kitchen associates will 廚房員工將Shower or bathe daily. 每天要淋浴或洗澡。MUST NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在廚房里任何地方隨地吐痰，包括往垃圾筒里吐痰。 Handling raw foods or unwashed fruit or vegetables加工生的食物或不干凈的水果和蔬菜216。7. Keep food away from all chemicals保證食品遠離化學(xué)藥品。17. Clean and Sanitize equipment, utensils, after each changed use, which includes, knives, cutting boards, etc. 每次更換使用之后要清潔和消毒設(shè)備，器具，包括刀具，砧板，等等。Special for cooks只限于廚師24. Use a Two spoon method for tasting food,(Pour or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of food) 使用兩個勺的方法品嘗食物，(放置在容器里的食品要使用干凈的勺稱出食品并倒入另一個勺中再品嘗，不能在稱放食品的容器或作好的食品上面品嘗食品)。在當(dāng)班的時候必需保持干凈整潔的外表。8. Nametags are to be worn at all times, nametag is to be placed on the left hand side of the vest, or blouse and will always be in as good as new condition. Nametags with scratches are to be immediately replaced. 在工作時間內(nèi)必需佩帶名牌名牌，名牌必需佩帶在你的上衣左邊胸部位置，并保持名牌總是好的就像新的一樣。在當(dāng)班的時候必需保持干凈整潔的外表。216。All Kitchen staff will practice Occupational Safety amp。 1 Scarf or Necktie一條三角巾或領(lǐng)帶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。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。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。2. Maintaining Kitchen Hygiene and safety. 保持廚房的衛(wèi)生與安全。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。6. Take pride in your work在工作中保持謙虛的態(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。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節(jié)，無論誰烹制都能使菜肴的質(zhì)量保持一貫性。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。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。 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)，必須熟練地運用下列基本程序。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)步驟進行，那么必須找你的主管來幫助。8. Requisition any food needed for the production申請所有需要制作的食品。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。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。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。BKitchen部門：