【正文】 all guards.5. Turn on producing consistent results.6. Open blender amp。 pour out contents.7. Dismantle blender amp。 wash.8. Open blender amp。 pour out contents.9. Dismantle blender amp。 wash.10. Replace all clean parts to machine in correct position amp。 LEAVE POWER OFF.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: OPERATING THE KITCHEN BAND SAWSTANDARD: Only qualified personnel are permitted use this piece of equipment. Ensure total safety using correct procedures amp。 maintenance, to achieve a consistently high quality product. PROCEDURE:1. Make sure the power at the machine amp。 source is turned OFF.2. Open blade guard amp。 ensure it is running freely amp。 correctly through guides. 3. Ensure the tension is correct. Check this with a Dept Head.4. Replace all guards.5. Check movement of blade again.6. Turn on at power source.7. Turn on at machine. Using guards slice.8. Using guards slice items required.9. When plete turn off machine.PROCEDURES: (continued)10. Remove sliced amp。 unsliced product.11. Remove blade guards amp。 clean.12. Clean blades amp。 surrounding guides.13. Replace all guards amp。 equipment.14. Leave machine turned off at both supplies.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: OPERATING THE ORANGE JUICE MACHINESTANDARD: To produce a high quality product with the maximum of safety amp。 preventative maintenance. PROCEDURE:1. Turn machine off at supply amp。 source2. Ensure all blades are tight amp。 moving parts are in correct position.3. Load juicing machine with fruit.4. Turn on machine at source amp。 supply.5. Observe that the correct feed operation is taking place.6. Produce the desired amount of fruit and /or juice.7. Turn off machine amp。 remove power from source.8. Remove juice amp。 excess fruit as well as discarded fruit peel.9. Remove all parts amp。 clean.10. Replace parts to clean machine, placing in the correct position amp。 leave machine turned OFF.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE:TASK: OPERATING INDUSTRIAL STEAMERSSTANDARD: To ensure maximum safety amp。 clean operation of equipment. PROCEDURE:1. Turn steam off at machine.2. Ensure pressure is at “o” position.3. Open steamer door away from you.4. Load steamer amp。 close door.5. Set desired pressure amp。 time.6. Turn on steam.7. When pleted wait for pressure to go to “o” position. 8. Turn steam off.9. Stand aside amp。 open door away from you . Do not stand in front of door when opening it ~10. Remove contents amp。 clean.11. Once cleaned , close door.12. Do not lock or turn on.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: USE THE ELECTRIC BUTTER MACHINESTANDARD: To safely produce a high volume of high quality product continuously. PROCEDURE:1. Secure 1 tub of ice water to collect the butter pieces.2. Cut butter into size to fit into machine.3. Ensure machine is turned off at supply.4. Check that all parts are present amp。 in proper position.5. Load machine amp。 turn on power supply.6. Keep hands clear of rotating wire cutter.7. When required amount has been produced, turn off machine at supply amp。 source.8. Remove all parts amp。 wash in hot water.9. Replace all parts to clean machine amp。 store in safe place.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:FOOD PREPARATION ALL KITCHEN STAFF HEAD: G. M. APPROVAL: DATE:TASK: EXPEDITING BY DEPT. HEAD OR SUPERVISORSTANDARD: A familiar knowledge of the menu in operation is required, as well an understanding of waiting staff procedures. To be a highly efficient medium between waiting staff amp。 Food Preparation Staff, to ensure the minimum of confusion amp。 the maximum co operation. PROCEDURE:1. Collect orders from the Waiting staff.2. Call orders initially as will as table main courses.3. Receive any requests or problems from waiting Staff amp。 convey these to the appropriate line staff with minimum distraction.4. Ensure the correct meal is cooked to the highest standard as dictated by the menu amp。 presentation photograph.5. Conduct a final quality control for presentation amp。 garnish.185 / 32