【正文】 ssociates職位： 全體廚房員工TASK NO: 任務(wù)序列號(hào)： SPFBWB0009TASK: Working as a team任務(wù)： 團(tuán)隊(duì)工作EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)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(tuán)結(jié)工作，更有效的提高生產(chǎn)力度。Procedures:1. Help your fellow associates and guests whenever possible無(wú)論什么時(shí)候盡可能的幫助你的同事及客人。2. Ask you fellow associates for Help when you need so guest service does not suffer當(dāng)你需要對(duì)客服務(wù)經(jīng)驗(yàn)，須請(qǐng)求你的同事來(lái)幫忙。3. Say hello to fellow associates and guests when you see them always use their names if you know them. 當(dāng)你遇到同事或客人時(shí)必須再和他們禮貌的打招呼，如果你認(rèn)識(shí)他們(她們)一定要稱呼他們的名字。4. Say “please” and “thank –you” to fellow associates and guests在與同事和客人打招呼時(shí)要說“請(qǐng)”或“謝謝你”等禮貌用語(yǔ)。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(shè)備，及原材料的使用。6. Take pride in your work在工作中保持謙虛的態(tài)度。7. Always clean you after your work. 在自己工作結(jié)束后必須把工作區(qū)域清理干凈。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。9. Work quietly do not disturb guests安靜地工作盡量不要打擾客人。10. Be polite to food service associates必須對(duì)服務(wù)員保持禮貌的態(tài)度。11. Be polite to Stewards必須對(duì)管事部人員持禮貌的態(tài)度。12. Always follow the set standards and procedures一貫遵循準(zhǔn)備的標(biāo)準(zhǔn)和程序。13. Offer to help and assist new associated by answering questions and demonstrating difficult techniques提供幫助，幫助那些新員工并且積極回答他們所提出的問題，對(duì)于一些回答較難的技術(shù)問題，也可當(dāng)面示范。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。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(shè)備和器皿16. Reports repairs to Engineering, and fill a maintenance request form if necessary在必要時(shí)填寫維修報(bào)告。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。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: 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(wù)序列號(hào)： SPFBWB0010TASK: Using Standard Recipe任務(wù)： 標(biāo)準(zhǔn)菜譜的使用EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)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(gè)標(biāo)準(zhǔn)菜譜相當(dāng)于一個(gè)公式。它包括了所有的原材料，必要的烹調(diào)方法，從原材料的準(zhǔn)備與加工直到一道菜肴的完成。It lists the name of the dish。 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(cè)量，還包括了程序，制作，烹制后的狀態(tài)，每一份的標(biāo)準(zhǔn)份額。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(xì)節(jié)，無(wú)論誰(shuí)烹制都能使菜肴的質(zhì)量保持一貫性。而且容易控制數(shù)量，也方便于介紹和品嘗。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。Procedures:1. Read the recipe thoroughly徹底地閱讀標(biāo)準(zhǔn)菜譜。2. Check that you understand all the terms used in the recipe核實(shí)并清楚地了解用在標(biāo)準(zhǔn)菜譜中的所有專用名詞。3. Familiarise yourself with all the items in the recipe你必須熟悉菜譜中每一項(xiàng)。4. Identify methods used to bine ingredients鑒定食品的原材料和烹調(diào)方法的關(guān)系。5. Make sure that you are familiar with all the process in the recipe確實(shí)熟悉菜譜里的全部過程。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。7. Prepare a work plan安排好準(zhǔn)備工作。8. Requisition any food needed for the production申請(qǐng)所有需要制作的食品。9. Gather all required ingredients, utensils and tools required收集好所需的原材料，器皿，以及工具。.10. Set equipment to correct temperatures and speeds迅速把所需設(shè)備的溫度調(diào)試正確狀態(tài)下。11. Weigh and measure all ingredients accurately, Do not Estimate精確地稱出或量出所有的原材料，不能估算。12. Check that all ingredients are included and the measurements are correct. 核實(shí)所有的原材料，包括計(jì)量單位。13. Proceed step by step through the method of preparation著手于烹調(diào)食品的準(zhǔn)備工作。14. Check your product during the process, as timing is important for many dishes對(duì)于許多菜肴，在加工制作過程中，時(shí)間的長(zhǎng)短是相當(dāng)重要的。15. Maintain a clean work area保持工作間的清潔。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(jìn)行，那么必須找你的主管來(lái)幫助。A Standard Recipe is a formula, which lists all the ingredients and methods necessary to prepare and present a dish. 一個(gè)標(biāo)準(zhǔn)菜譜相當(dāng)于一個(gè)公式。它包括了所有的原材料，必要的烹調(diào)方法，從原材料的準(zhǔn)備與加工直到一道菜肴的完成。PREPARED BY: david zhang 制訂者： APPROVED BY: 批準(zhǔn)者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: 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(wù)序列號(hào)： SPFBWB0011TASK: Fundamental Kitchen Duties任務(wù)： 廚房基本的職責(zé)EQUIPMENT REQUIRED: 所需設(shè)備： WHAT TO DO行動(dòng)HOW TO DO IT步驟REASON原因Standard:All staff must ensure that the correct procedure must be followed for the fundamental kitchen duties at all times prior to preforming any kitchen task or duties.所有員工必須保證廚房程序的正常運(yùn)轉(zhuǎn)，成功的作好預(yù)先準(zhǔn)備工作是相當(dāng)重要的，無(wú)論哪個(gè)廚房或其它的工作崗位，在工作的時(shí)間內(nèi)，都是一樣的。 Methodical amp。 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(gè)工作區(qū)域，在所有工作的時(shí)間內(nèi)，必須熟練地運(yùn)用下列基本程序。對(duì)于一些個(gè)別菜譜和特定的服務(wù)范圍，必