【正文】 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務序列號： SPFBWB0009TASK: Working as a team任務： 團隊工作EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard:All Kitchen associates must practice the following guidelines to work together as part of a team to promote harmony and enhance productivity.所有廚房員工都必須遵循大綱去團結工作，更有效的提高生產(chǎn)力度。4. Preparing food promptly.快捷地準備食品。21. Uniforms and accessories must not be left lying around in locker rooms and other back of house areas, eg Associate Dining Room, Rest rooms, Loading Docks etc工服及所有的附件不能遺忘在更衣室，或后方區(qū)域，例如：員工餐廳，休息室，卸貨區(qū)等等。 any “Borrowing” of name badges is not permitted. 名牌只屬于你自己，任何名牌的轉(zhuǎn)借都是不允許的。6. Chefs Jackets must be buttoned pletely with no part of the jacket open or unbuttoned at any time, ensure that all buttons are intact amp。 2 Kitchen towels兩條廚師毛巾Accessories附加：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則。216。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。9. Personal grooming checklist: Hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 個人衛(wèi)生檢查表：頭發(fā)，面部，工作服，雙手，鞋，口腔，牙齒，耳朵，姿勢及走路。Procedures:1. Obtain a clean, pressed uniform from the uniform department by submitting the soiled uniform. 要從布巾間換取干凈整潔的工作服。然后在使用熱水沖洗最少20—30秒。19. Always store food in Food grade containers and food wrap儲存食物時要把食物放在相應的容器內(nèi)或包裹好。9. DO 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。 After touching unclean items like Money, soiled dishes, linen, Chemicals, Detergent在觸摸不潔東西之后例如錢，弄臟的菜，亞麻制品，化學藥品，洗滌劑。216。Use anti perspirant and deodorant使用香水或除臭劑。8. Report any contaminated areas to security or duty manager發(fā)現(xiàn)任何污染區(qū)必須報告給保安或當班經(jīng)理。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務序列號： SPFBWB0003TASK: Understanding Blood Borne pathogens任務： 了解血液細菌EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動HOW TO DO IT步驟REASON原因Standard: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)過特殊的培訓和必要的訓煉才可以操作。Ensure that and work areas will be maintained hygienically clean and sanitary保證工作區(qū)域衛(wèi)生的干凈和清潔的環(huán)境衛(wèi)生Ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times證所有的客人和酒店的員工無論在任何時間里都不備細菌和病菌傳染Procedures:In the process of cleaning, ensure that all surfaces not only look clean, but also are also hygienically clean free from dirt, oil and debris. 在清潔過程中，我們必須保證不能只是看上去表面干凈，還要清除污垢，油漬和殘留物。1. All associates must attend department orientation. 所有的員工都必須參加本部門的入職培訓。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。BKitchen部門： 餐飲部廚房JOB TITLE: All Kitchen Associates職位： 全體廚房員工TASK NO: 任務序列號： SPFBWB0002TASK: Adhering to Hygiene and Sanitation Standards任務： 堅持保健法和衛(wèi)生防疫的標準EQUIPMENT REQUIRED: 所需設備： WHAT TO DO行動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間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses如果你平經(jīng)驗感覺身體有任何不適時必須要通知你的廚師長。Wash or Shampoo hair everyday每天要沖洗或使用香波洗頭發(fā)。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。 Taking out trash倒垃圾216。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間太長。18. Use FIFO method for storing food (First In First Out)使用先進先出的方法儲存食物。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。在當班的時候必需要佩帶好名牌。名牌如果有刮痕必需馬上換一個新的。在當班的時候必需要佩帶好名牌。 Prevention of health risk caused to or by fellow associates as a result of the work place預防工作區(qū)域內(nèi)有病的人會傳染到其他的員工。 Kitchen Safety at all times in the Famp。 1 Apron一條圍裙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。13. The Name badges should belong to the individual persons。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專用洗衣袋中系好，如果工服房下班，先放進自己的更衣柜中。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備。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: Famp。7. Always clean you after your work. 在自己工作結束后必須把工作區(qū)域清理干凈。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備和器皿16. Reports repairs to Engineering, and fill a maintenance request form if necessary在必要時填寫維修報告。而且容易控制數(shù)量，也方便于介紹和品嘗。7. Prepare a work plan安排好準備工作。15. Maintain a clean work area保持工作間的清潔。對于一些個別菜譜和特定的服務范圍