Rules and regulations of hotel cold dish department

A, facilities and equipment management:

1, kitchen equipment such as: seafood steamer, refrigerator, rice steamer, dough press and other equipment are used by special personnel;

2, master the correct use of their own equipment;

3. Do not use kitchen equipment without the consent of the chef;

4. Maintain the equipment you use regularly to ensure the normal use of the equipment;

After work, the chef should arrange a special person to check all the equipment and power supply in the kitchen, and then leave the kitchen and lock the kitchen door.

6, found hidden dangers, should promptly report to the chef, timely maintenance;

Second, tools and production equipment management:

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2. Ensure that tools and appliances are always kept clean and in good condition;

3, all personnel should master the normal use of kitchen tools and appliances;

4. Check kitchen tools and appliances regularly. If there are gaps or tools and appliances are damaged, the kitchen staff should pay the same amount or be compensated by the person in charge;

Third, the production management:

1, all kitchen products (cold dishes, pasta, meat, vegetables, semi-finished products) must be distributed to people, so as to ensure that all dishes have special personnel responsible for quality control.

2. Ensure that the products are hygienic, sufficient in quantity, delicious in taste, seamless in tableware, qualified in shape and uniform in specifications;

3. If the customer returns or complains for quality reasons, the food quality gatekeeper will punish according to the price of the food; If the discount is caused due to quality reasons and economic losses are caused to the hotel, compensation shall be made according to the economic losses caused to the hotel;

4. Chefs who have repeatedly complained about the quality of dishes have the right to give other punishments or dismissal;

Fourth, health management;

1, personal hygiene management:

A, the male chef must be neatly trimmed, without beards and long nails, wearing a chef's hat and chef's clothes, and always keep it clean and tidy;

B, all chefs must take a bath every three days to keep it clean and tasteless;

C, all chefs are not allowed to use cosmetics, so as not to affect the taste of products;

D, in the kitchen shall not be arbitrarily take off work clothes, take off the working cap;

2. Environmental health management

A all cleaning tools and appliances, including mops, ash hoppers, brooms, rags, glass brushes, etc. , must be stored in a designated place, cleaned and put back after use;

B, according to different positions, divide the health area, ensure always clean. All personnel must attend the cleaning on Monday;

C, have someone regularly check the kitchen dirt cleaning and appliance cleaning;

Five, the kitchen raw material procurement and storage management;

1. After the business ends every day, the chef should summarize the meat, vegetables, cold dishes, cakes and other products of that day, summarize the raw materials used that day, and summarize the remaining raw materials that day;

2. According to the summary data, list the quantity of raw materials to be purchased tomorrow, submit it to the buyer, and check the purchased raw materials by weighing to ensure the quantity and quality of the purchased raw materials;

3. During the business period, the chef should supervise all links, put an end to waste, and impose necessary penalties on people and things that cause waste;

4. After the business is over, the remaining raw materials shall be properly kept by special personnel after being weighed to avoid waste;