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最新廚師英文自我介紹廚師英文簡(jiǎn)歷帶翻譯(3篇)-資料下載頁(yè)

2025-08-08 12:00本頁(yè)面
  

【正文】 contamination and harmful substances on the dangers of dining, to protect everyone39。s and sundries drug isolation, food and natural ice isolation。 cooking utensils implement the four cross the border: a wash, two brush, three red, four disinfection。 the same time, environmental sanitation to take four fixed approach: people, set things, set time, set the quality。 dicing lump sum, responsibility to the people. personal hygiene to wash hands, cut nails。 ground bath, barber。 frequently changing overalls. place the food cabinets, shelf time to keep clean, no mildew spot, the mouse track. daily operation of the stove and wash the ground regularly, carefully wipe the restaurant floor and tables and chairs, to ensure strict operation between the ground, doors and windows, and the surrounding environmental health. through our perseverance and efforts, in september the county food hygiene supervision and inspection, our work has been affirmed by the inspection staff, food service food safety rating was rated as excellent. fire work, kitchen work has always been one of the priorities. in order to implement the fire protection requirements, all employees must be required to fire away from the fire, electricity off, gas off。 also from time to time to check the kitchen gas pipeline to prevent leakage caused by fire accidents, often check all kinds of electrical power line, to prevent running power leakage caused by various types of fire or electric shock safety incidents. we strictly in accordance with the requirements to ensure food safety and fire safety, safety and economic operation of the pany to provide due protection.recalling the past six months, in our joint efforts, we in the kitchen integrated management, staff quality, food quality, health and safety, cost control, and achieved certain results. but there are also some shortings: for example, some staff attitude is not enthusiastic, the kitchen management system has not yet formed. so in the future work, the need for further education and training, quality health and safety control and cost control. obey the leadership, unity of staff, make up for deficiencies, so that the group training center catering service level to a new level.
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