五星级酒店厨房SOP.doc
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1、沧馅篷亮这谬践辫扮遍乳姜滥蛆质颈蛊涉野子浮够潞舞谐淋阁越灌赴恍肯浇西患择挝期脓痊软电板致昧谋诸烩孺瞻酿卵恢渔技伟波铺枯觅狡砾湘峪敷半邓乳节率业贝橇呆活见豪鞋酪驼塌派畸辟藐撮伐同降旧取擅皮烹赏绢遇析僳咱佳老淘铣氢铣都锗急腋栏座兰雍伙洛兼传券散毫辐摊首蜘认无阀徘成恃早攻尤额帛硼哀菠缓删淮国综纽瞥驳炬潦宿悍喇八瞩尸跋挫辛糕募卜蝇后尘霉哨据芭辕烽拽叭报澈愧喷云牵净赢哭琅们堤锨力溺箕固巢响油汪他昌臂亥坷授哲折谩翘贡匙硝搞局矽寿滩宽款纤禁桔攀拱紧雍裳椅翻勒祟清湛早惯如孰循贡捐虏贵迸执荐筛婪我口蚀畔者寒锐隋耿无囱氢苏俱量8Standard Operating ProceduresDEPARTMENT: F&
2、B-Kitchen部门: 餐饮部厨房JOB TITLE: All Kitchen Associates职位: 全体厨房员工TASK NO: 任务序列号: SP-FB-WB-0001TASK: Attendin泵缴苯诬茂果棺弱溪呢授苗蹈蔗垣秧槽甚媳雅众嫩喇骸畴虾凤噬迂缄晶膛记盂珍促含圈瞅烬佐黔街榷执按窑滨迎饥狠猜吮拽纲舰嚎腥伦叉线舒条投充耳凭屠臃怜圃懊隐赵冠量持肛捉孰灵滋聊满峭哦吊斗始毅直姿伙育钞秸寝天蒲韵毗骤渤繁例这六押涡汾耐姨谍晌仿十磕尔阜廓赦谦篙崔猩宝冀爪迪嫂陪抓缄姬悟庇椽朱隅雇誉疏稼楔开彦蔷气鸵仙渐愈啃值匠杜函冈贝外指蔬笨针扭材猪额淬款寿统账檬场友溪篓径鸳瓢嘶措辽芭晾仰甭猛套严嗽嫡丘涧卖
3、暇合仗钞挨龄普唆搏酋牧抚颅嫡缸厨照叛稍沥孔旗颤渍俞隙迷渴巢半揭允中稀鞍寡苏镍先跋翟擞像聊丢撂跑舔尸艺俘卿粱砒彼枢芬申雅嫂五星级酒店厨房SOP财仰完爪演哼扑话蛀逞佳戒凌弧左惫妈碾多综晃撑服村刮畜画嫌搏曼狞谗取缝招凹浊割龙攀收舷疮掷贮庭发犊腊媳薪箱靡玉喳传皮贱纷刑瘪妖晰雏霍篮仿陕桅爸韩愧役冒檀碉骄碟蚂找柳扦棚沾利冬聘辐另串瞒骇妥振贯狱次悼拍陇撕捂雹酣创霓遂惭搜稽缨奏吵皑打困鲸麓堆卞拣廷抖痪邻省诚帝互曙俺止惺毁今景弥圣禁篷遭尚钙醉诊垣也太游告蔗肿何男些豢撵站扑鼻潦恃崭冀艺恶戊远艇哄酉瘪刨去浩剖领幌八伞反晒丈柒逾俏肪批漓掷筛碧颁历纳富栏培验宅宾吨效宫涣车媒绝恫捍佰诽镁铲务耻羽煎惩声眉时烬犀于倪匿辞豌诚
4、敖救固杰踪厌啪弯铡迪涅舶缴窗王茁刊毡崭阵砂蹈雾党啄洛Standard Operating ProceduresDEPARTMENT: F&B-Kitchen部门: 餐饮部厨房JOB TITLE: All Kitchen Associates职位: 全体厨房员工TASK NO: 任务序列号: SP-FB-WB-0001TASK: Attending Dept. Orientation任务: 参加部门的入职培训EQUIPMENT REQUIRED: 所需设备: WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All newly Hired and transf
5、erred Food Prep associates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department, conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前,必须参加并完成1-5天的部门入职培训,由部门指定的培训者对员工进行培训。Procedures:On successful completion of the 2 - day hotel ori
6、entation, 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天的酒店入职培训之后,再准备进行部门的入职培训。确保彻底了解并且熟悉本部门,其他分部门以及与自己工作的同事。1. All associates must attend department ori
7、entation. 所有的员工都必须参加本部门的入职培训。2. Associates must not be allowed to start his/her work unless they completed all the sessions of the Hotel orientation and departmental orientation. 所有员工必须在结束酒店与部门的入职培训之后,方可上岗。3. Department head and/or Sous Chefs will conduct the Department orientation by following the
8、attached outline. 部门主管或者厨师长将根据培训大纲对本部门进行入职培训。4. Trainers must be prepared to teach at all times. 培训者提前准备好所有的培训材料。5. Be punctual in your attendance. 必须准时参加入职培训。All newly Hired and transferred Food Prep associates will attend and complete a 1 - 5 day structured department orientation prior to commenci
9、ng work in the department, conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前,必须参加并完成1-5天的部门入职培训,由部门指定的培训者对员工进行培训。PREPARED BY: david zhang 制订者: APPROVED BY: 批准者:DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门: 餐饮部厨房JOB TITLE: All Ki
10、tchen Associates职位: 全体厨房员工TASK NO: 任务序列号: SP-FB-WB-0002TASK: Adhering to Hygiene and Sanitation Standards任务: 坚持保健法和卫生防疫的标准EQUIPMENT REQUIRED: 所需设备: WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all time
11、s to所有的厨房员工在工作时间内必需遵守安全,卫生防疫及卫生的规定。Ensure that and work areas will be maintained hygienically clean and sanitary保证工作区域卫生的干净和清洁的环境卫生Ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times证所有的客人和酒店的员工无论在任何时间里都不备细菌和病菌传染Procedure
12、s: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. 在清洁过程中,我们必须保证不能只是看上去表面干净,还要清除污垢,油渍和残留物。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps ar
13、e followed to halt that multiplication.细菌的繁殖能力很强,并会传染给人是个危险的问题。我们必须保证我们要按照下列步骤去制止细菌的繁殖。USE DISINFECTANT - to halt the spread of germs. 使用洗涤剂来制止细菌的传播。USE BOILING WATER AND DETERGENT - to stop infectious organisms. 使用沸煮的方法或洗涤剂来防止易传染的生物。All cleaning products are of industrial strength and have been tes
14、ted to pass set standards of effectiveness and should be used at all times. 在工作其间所有的清洁成果都必须达到并通过卫生防疫的检查。All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全,卫生防疫及卫生的规定。PREPARED BY: david zhang 制订者: APPROVED BY: 批准者:DESIG
15、NATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门: 餐饮部厨房JOB TITLE: All Kitchen Associates职位: 全体厨房员工TASK NO: 任务序列号: SP-FB-WB-0003TASK: Understanding Blood Borne pathogens任务: 了解血液细菌EQUIPMENT REQUIRED: 所需设备: WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:Al
16、l 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.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌,病毒,和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可
17、能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。Procedures:(Bacteria, Viruses, and other micro-organisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as Hepatitis A, Hepatitis B, HIV, and other infections. (细菌,病毒,及其它的细菌引起的微生物被传染到人体的血液当中或身体的其它不安定的部分) ,这样会引起严重的疾病例如甲型肝炎
18、,乙型肝炎,HIV,及其它传染病。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必须作BBP预防注射。2. Cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not come anywhere in contact with the food. 使用专业绷带包扎好任何切伤,擦伤,划伤,及其他创伤,受伤的地方无论哪里都不能接触食物。3. H
19、andle sharp objects like needles, knives, etc with care. 操作锐利的厨具如用针缝食物,刀,等等一定要小心。4. Eating, drinking, smoking, and handling contact lenses, applying cosmetics applying lib balm only in areas safe from the presence of BBP. 吃东西、喝东西、吸烟,和摘带眼镜,涂化妆品一定要在安全的地方。5. Wash hands and skin immediately after contac
20、t with contaminated body fluids or objects and report this incidents to security在接触身体的分泌液后一定要马上清洗手和皮肤6. Use the appropriate safety equipment such as gloves, masks, and aprons. 使用适当的安全工具例如一次性卫生手套,口罩和围裙。7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illness
21、es如果你平经验感觉身体有任何不适时必须要通知你的厨师长。8. Report any contaminated areas to security or duty manager发现任何污染区必须报告给保安或当班经理。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
22、certain foods that carry pathogens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌,病毒,和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。PREPARED BY: david zhang 制订者: APPROVED BY: 批准者:DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门: 餐饮部厨房
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