【正文】 ion, 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天的酒店入職培訓之后，再準備進行部門的入職培訓。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。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。 Before going on duty工作之前216。10. Wash all raw fruits and vegetables. 洗滌所有的水果和蔬菜。(如果你從休息室回來要按照這個方法清洗兩便) 必須使用紙巾或干手機把手弄干。10. Remember, first impressions are extremely important as to how the guest will react through their dining experience. 第一印像是非常重要的如果給客人的第一印像不好會影響他們(她們)進餐的。 Protection of associates in their workplace, from risks adverse to health保護員工在他們(她們)的工作區(qū)域里，身體不會受到傷害。 1 Hat or head protection一個帽子或頭部保護用品14. The name on the badge must be legible for persons to read為了其它人能夠讀出，必須保持名牌的清晰。5. Making food look attractive on plates or dishes烹制出能夠吸引客人且有食欲菜肴。9. Work quietly do not disturb guests安靜地工作盡量不要打擾客人。Procedures:1. Read the recipe thoroughly徹底地閱讀標準菜譜。A Standard Recipe is a formula, which lists all the ingredients and methods necessary to prepare and present a dish. 一個標準菜譜相當于一個公式。13. Proceed step by step through the method of preparation著手于烹調(diào)食品的準備工作。 the exact quantities of each ingredient and how they are to be measured, and processed, cooked and presented and the portion yield. 它列舉出了菜肴的名稱，每一種原材料精確用量，怎樣去測量，還包括了程序，制作，烹制后的狀態(tài)，每一份的標準份額。5. Work with each other to share work, supplies, equipment, and ingredients與其它同事一起 合作，互相幫助，例如設備，及原材料的使用。Procedures:All kitchen cooks and chefs are responsible for. 所有廚房人員的職責(包括廚師長及廚師)1. Ensuring that menu items are consistently prepared according to the standard recipes and presented as per the standards. 確保菜單所有項目始終如一按照標準菜譜準備，并且符合出菜標準。11. For women with long hair, a hair net must be worn with the hair neatly tied down and tucked under the hat as much as possible. 女員工頭發(fā)較長必須用網(wǎng)罩盡可能地把頭發(fā)塞進帽子里。 1Chefs Jacket一件廚師上衣 Promotion and maintenance of the highest degree of physical, mental, and social well being of all associates. 所有員工必需增進和保持良好的身體狀況，精神狀況及社交經(jīng)驗。7. Females, moderate amount of facial makeup including lipstick, one stud or sleeper ear ring, one wedding ring or engagement ring, clean finger nails and no bracelets of any description. 女的，要經(jīng)過適當?shù)幕瘖y包括涂口紅，只能適當?shù)狞c綴自己或耳丁，一個結(jié)婚戒指或定婚戒指，修剪干凈整齊指甲以及不能佩帶任何形式的手鐲。P on Food storage必須保證食物遠離危險的地方，參考食物儲存的標準和程序。6. Keep raw food away from cooked or ready to eat foods在你調(diào)配食品時生的食品和熟的食品要放開或馬上吃的食品。Short and close cut for men Shave daily if needed, no stubble or facial hair permitted如有必要每天必須修剪你的胡子或刮掉胡子，不允許把頭發(fā)剪的短短或顏上顏色。4. Eating, drinking, smoking, and handling contact lenses, applying cosmetics applying lib balm only in areas safe from the presence of BBP. 吃東西、喝東西、吸煙，和摘帶眼鏡，涂化妝品一定要在安全的地方。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，由部門指定的培訓者對員工進行培訓。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)培訓大綱對本部門進行入職培訓。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必須作BBP預防注射。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。2. Stay at home when you are sick如果你生病要呆在家里。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。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。 Kitchen Safety at all times in the Famp。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： SPFBWB0007TASK: Wearing Uniform任務： 工服的穿著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 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?shù)臈l件下保存好。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。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?shù)臈l件下保存好。2. Ask you fellow associates for Help when you need so guest service does not suffer當你需要對客服務經(jīng)驗，須請求你的同事來幫忙。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： SPFBWB0010TASK: Using Standard Recipe任務： 標準菜譜的使用EQUIPMENT REQUIRED: 所需設備： 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. 一個標準菜譜相當于一個公式。.10. Set equipment to correct temperatures and speeds迅速把所需設備的溫度調(diào)試正確狀態(tài)下。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： SPFBWB0011TASK: Fundamental Kitchen Dut