Can you help me write down the workflow of the western chef's commute?

1. Employees in the kitchen administration department must check their attendance when going to and from work. It is forbidden to check attendance on behalf of others or customers.

2. After putting on work clothes, report to the team leader or chef or call the roll.

According to the needs of kitchen work, chefs who work overtime should stay, and chefs who don't work overtime should leave the workplace after work.

4. When going to work, stick to your post, don't leave your post, don't string posts, don't do things unrelated to work, such as receiving visitors, reading newspapers, playing chess, making personal phone calls, and don't bring friends and relatives to the public places of the hotel to play and chat, and don't hum songs and minor tunes.

5. If an employee needs to ask for leave due to illness, he should go through the formalities of asking for leave with the chef and show the valid certificate issued by the hospital. Those who fail to provide relevant procedures or whose procedures are not in conformity with the regulations shall be treated as absenteeism or leaving early. Leave should be in writing.

6. If you need to ask for personal leave, you must go through it one day in advance, and it will take effect only after being approved by the chef. Those who are not approved shall not be absent or absent without reason. Telephone leave is invalid.

7, according to the needs of the work, need to work for a long time, with the consent of the leadership, can be treated as overtime or compensatory time off.

8. Marriage leave, maternity leave and funeral leave shall comply with the relevant provisions of the hotel staff manual.

9. This system applies to all employees of the kitchen administration department.

Second, the kitchen dress code

1. Wear work clothes and hats when going to work, and wear work number plates or work permits at designated locations. During working hours, clothes should be clean and tidy, and bare backs and breasts should not be exposed.

Wear casual clothes and fancy clothes.

2. Wear work shoes during office hours, and don't wear slippers, water shoes and sandals.

3. Work clothes should be kept clean and tidy, and buttons cannot be replaced by other ornaments.

4. Work clothes can only be worn in the work area or related places, and are not allowed to enter places outside the work area. Tooling is prohibited from entering the lobby.

5, must be in accordance with the provisions, waist tie operation, shall not be delayed.

6, in violation of the above provisions, according to the hotel management regulations.

Third, the kitchen hygiene management system

1. Waste water used for cooking and processing food in the kitchen must be removed in time.

2. The ceiling, walls, doors and windows on the ground should be solid and beautiful. All holes, holes, seams and gaps should be filled with honey and kept clean and tidy to prevent cockroaches and rats from hiding or going in and out.

3. Clean the smoke exhaust equipment regularly.

4. Pay special attention to cleaning the countertops, the inside of cabinets and the corners of the kitchen to prevent the corrosion of residual food.

5. Food should be processed on the workbench, raw and cooked separately. Knives, vegetable pieces and rags must be kept clean and hygienic.

6. Food should be kept fresh, clean and hygienic, sealed and packaged in plastic bags after cleaning, or stored in covered containers in cold storage area or frozen area respectively. Ensure that food is not exposed to normal temperature for a long time.

7. All perishable foods should be stored in refrigerated containers below 0℃. Cooked food should be stored separately from raw food to prevent food from stinking. Refrigeration room should be equipped with deodorant.

8. Condiments should be packed in proper containers and covered immediately after use. All tableware should not touch the ground or dust.

9. A dirt bucket with a closed cover and a cleaning bucket shall be provided. It is best to pour out the washing water that night, and don't spend the night in the kitchen. If it needs to be dismantled and washed overnight, it should be isolated with a bucket cover, and the washing bucket should always be kept clean.

10 employees should wear clean work clothes and work caps, and no long hair or nails are allowed. When working, you should avoid touching or polluting your hands with finished food and containers, and try to get them with tools.

1 1 When working in the kitchen, don't smoke, cough, vomit or sneeze in the work area, and avoid eating.

12 kitchen staff should wash their hands thoroughly before and after work and keep their hands clean.

13 how many times should the kitchen be cleaned a day, at least twice? The utensils should be treated centrally, and the pesticides should be placed separately from the detergents, and the special person should be appointed to manage them.

14 Don't lie down or stay in the kitchen, and don't hang clothes, put shoes or leave things lying around.

15 when there is an infectious disease, you should treat it at home or in the hospital and stop all kitchen work.

Management and acceptance system of food raw materials

1. According to the production process standard of the hotel kitchen, the principle of first-in first-out cooking materials is implemented, and raw materials are used reasonably to avoid the process in no particular order, and raw materials are put into storage first and then put on hold.

2. Designate a special person to keep high-grade raw materials and use them in strict accordance with the quantity. Other raw materials are also used in large quantities to make the best use of them.

3. Without permission, you are not allowed to make the dishes provided by this hotel without permission, so as to prevent any waste of raw materials.

4. Don't use moldy and smelly cooking materials. First-in, first-out raw materials, check at any time.

5. Don't provide spoiled dishes and food to the guests.

6. Don't take, eat or cook all the food in the kitchen. The disposal of deteriorated raw materials requires approval.

7. Strictly implement the processes of raw material entry, raw material cooking, food supply, etc., to ensure the normal operation of the hotel food operation process, so as not to go to the kitchen without a single order.

8, acceptance personnel must put the interests of the enterprise first, adhere to the principle of fair acceptance, without favoritism.

9. The acceptance personnel must complete the acceptance of raw materials in strict accordance with the acceptance procedures.

10 inspectors must know whether the raw materials to be obtained are consistent with the quality requirements specified in the purchase order, and refuse to accept raw materials that are inconsistent with the requirements specified in the purchase order.

1 1 Inspectors must know how to deal with the accepted items and how to deal with them when problems are found. If the raw materials accepted have quality problems,

Acceptance personnel should bear the main responsibility.

12 after acceptance, the acceptance personnel shall fill in the acceptance report and save or hand it over to the relevant personnel of relevant departments.

The above 13 system applies to all employees in the kitchen department. Those who violate the above provisions shall be dealt with according to the hotel punishment system.