What are the kitchen management systems?

1. Kitchen attendance system?

2. Kitchen dress code

3. Kitchen hygiene management system

4. Food raw material management and acceptance system

5. Kitchen daily work inspection system

6. Kitchen duty handover system

7. Kitchen meeting system

1. Kitchen attendance system?

1. Kitchen department staff must take attendance records when going to and from get off work. It is strictly prohibited to take attendance records on behalf of others or entrusters.

2. After putting on work clothes, you should report to the team leader or head chef or take a general roll call.

3. According to the needs of kitchen work, chefs who work overtime will stay, and chefs who do not work overtime should leave the workplace after get off work.

4. When working, you should stick to your job, do not leave work, do not skip work, and are not allowed to do things unrelated to work, such as meeting guests, reading books and newspapers, playing chess, making private phone calls, and not bringing relatives or friends with you. You are not allowed to play or chat in hotel public areas, and you are not allowed to sing songs or tunes.

5. Employees who need to take leave due to illness should go through the leave approval procedures with the head chef one day in advance and present a valid certificate issued by the hospital. If the relevant procedures cannot be provided or the procedures do not meet the regulations, they will be treated as absenteeism or Early departure processing. Requests for leave should be made in writing and filed in writing.

6. If you need to ask for personal leave, you must go through the formalities for personal leave one day in advance. It will be valid only after approval by the head chef. Without approval, you are not allowed to be absent without reason or leave the post without permission. Requesting leave by phone is not valid.

7. If longer working hours are required according to work needs, with the consent of the leader, the employee can be treated as overtime or time off.

8. Marriage leave, maternity leave, and bereavement leave shall be in accordance with the relevant provisions of the hotel employee handbook.

9. This system applies to all employees in the kitchen department.

2. Kitchen dress code

1. When working, you must wear work clothes and hats, and wear your work number plate or work ID at the specified location. Clothing must be clean and tidy, and no bare backs, open chests, casual clothes, or strange clothes are allowed during working hours.

2. Work shoes must be worn during working hours. Slippers, water shoes, and sandals are not allowed.

3. Work clothes should be kept clean and tidy, and other accessories should not be used in place of buttons.

4. Work clothes can only be worn in the work area or related places. They are not allowed to enter places outside the work area. It is prohibited to enter the front office wearing work clothes.

5. Waist tying must be performed in accordance with regulations and no dragging is allowed.

6. Anyone who violates the above regulations will be subject to the hotel's penalty regulations.

3. Kitchen Hygiene Management System

1. Wastewater used in cooking and processing food in the kitchen must be removed in time.

2. Floors, ceilings, walls, doors and windows should be strong and beautiful. All holes, holes, seams and gaps should be filled and sealed, and kept clean to prevent cockroaches and mice from hiding or entering or exiting.

3. Clean range hood equipment regularly.

4. Special attention should be paid to cleaning the kitchen countertop, the inside under the cabinets and the dead corners of the kitchen to prevent residual food from corroding.

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

6. Food should be kept fresh, clean and hygienic, and should be sorted and wrapped tightly in plastic bags after cleaning, or placed in covered containers and stored in refrigerated or frozen areas respectively. Make sure not to Food is exposed to normal temperatures for a long time.

7. All perishable foods should be stored in refrigerated containers below 0 degrees, and cooked and raw foods should be stored separately to prevent odor transfer between foods. The refrigerator should be equipped with deodorizers.

8. Condiments should be packed in appropriate containers and covered immediately after use. All utensils and dishes must not come into contact with the ground or dirt.

9. Tightly covered garbage buckets should be provided , water bucket, it is best to empty the water that night, not in the kitchen overnight. If it needs to be cleaned overnight, it should be isolated with a bucket cover, and the surrounding area of ??the water bucket should always be kept clean.

10. When employees are working, they should wear neat work clothes and hats. They are not allowed to have long hair or long nails. They should avoid letting their hands come into contact with or be contaminated with finished food and containers when working. Try to use tongs, spoons and other tools to pick up food. .

11. When working in the kitchen, smoking, coughing, spitting, sneezing, etc. are not allowed in the work area and food should be avoided.

12. Kitchen staff should wash their hands thoroughly before working and after relieving themselves to keep their hands clean.

13 Kitchen cleaning should be done several times a day, and cleaning should be completed at least twice. Utensils should be disposed of centrally, pesticides should be placed separately from detergents, and a dedicated person should be designated for management.

14. You are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes, place shoes, or place random debris, etc.

15. When there is an infectious disease, treatment should be given at home or in the hospital, and all kitchen work should be stopped.

IV. Food raw material management and acceptance system

1. According to the hotel kitchen production procedure standards, the first-in, first-out principle of cooking raw materials is implemented, raw materials are used rationally, and the procedures are avoided. The raw materials are put into the warehouse first and put aside for use.

2. High-end raw materials are kept by dedicated personnel and used strictly according to the quantity. Other raw materials should also be used according to the amount and make the best use of them.

3. Without permission, you are not allowed to make the dishes provided by the hotel without permission, and avoid any waste of raw materials.

4. Do not use moldy, odorous or other spoiled cooking ingredients. The raw materials should be first in, first out and checked at any time.

5. Do not provide spoiled dishes and food to guests.

6. Do not take, eat or prepare any food in the kitchen. Disposal of spoiled raw materials requires approval.

7. Strictly implement the raw material entry, raw material cooking and dish supply procedures to ensure the normal operation of the hotel's dish operation process, and achieve the principle that no orders are seen and no dishes are produced in the kitchen.

8. Acceptance personnel must have the interests of the enterprise as the top priority, adhere to principles, conduct acceptance impartially, and not seek personal gain.

9. Acceptance personnel must complete the raw material acceptance work in strict accordance with the acceptance procedures.

10. The acceptance personnel must understand whether the raw materials to be obtained are consistent with the quality requirements specified on the purchase order, and refuse to accept raw materials that are inconsistent with the requirements on the purchase order.

11. Acceptance personnel must know how to handle the items that have been accepted, and know how to deal with problems when they are discovered. If there are quality problems with the accepted raw materials, the acceptance personnel should bear the main responsibility.

12. After the acceptance is completed, the acceptance personnel should fill in the acceptance report and keep it or hand it to the relevant personnel of the relevant departments.

13. The above system applies to all staff in the kitchen department. Anyone who violates the above regulations will be subject to the hotel's penalty system.

5. Daily work inspection system in the kitchen

1. Implement a hierarchical inspection system for all kitchen work, and conduct random inspections of each kitchen at irregular points and items; the head chef , chef, team leader, kitchen staff.

2. The inspection content includes store rules, store disciplines, kitchen attendance, clothing, job responsibilities, equipment use and maintenance, food storage, dish quality, dish delivery system and speed, raw material conservation and comprehensive utilization, and safety The implementation of production and other rules and regulations and normal production operations.

3. The inspection of various contents can be carried out separately or simultaneously.

Hygiene inspection: once a day, including food hygiene, daily hygiene, and planned hygiene;

Discipline inspection: once a month, including kitchen discipline, attendance assessment, and store rules and regulations;

Equipment safety inspection: once a month, including equipment use and maintenance safety work;

Production inspection: once a week, including storage, responsibility production system, quality and speed.

Daily inspection: twice a day, including work process, personal and other hygiene before and after meals.

4. The inspectors shall make appropriate treatment based on the circumstances of the adverse phenomena discovered during the inspection, and have the right to urge the parties concerned to make corrections immediately or within a specified period.

5. For errors that fall within the scope of personal responsibility or job responsibilities, the individual will be held accountable; for errors that fall within the department or team, the responsible person will be held accountable, and corresponding financial penalties will be taken.

6. Those who repeatedly make similar mistakes, or who are required to make improvements within a time limit but fail to do so, shall be severely punished until dismissal.

7. Inspectors should be serious and responsible, treat everyone equally and act fairly. Personnel who participate in each inspection should keep written records of the time, content and results, and the inspection results should be linked to departmental and personal interests in a timely manner.

6. Kitchen duty handover system

1. According to work needs, the team leader has the right to arrange for each person in the group to be on duty.

2. The replacement staff must arrive at the work station in advance to ensure that the replacement is on time.

3. The person taking over the shift must explain the handover matters to the person taking over in detail and fill in the handover log before leaving the post.

4. The successor must carefully check the handover log, confirm and implement the handover content.

5. Personnel on duty should consciously complete the assigned tasks and are not allowed to leave their jobs without permission during working hours or do anything unrelated to work.

6. Personnel on duty and taking over should ensure that the dishes are produced normally during the period of duty and taking over.

7. Personnel on duty and taking over must properly handle and preserve remaining food and raw materials, and do a good job in cleaning and sanitation.

8. Personnel on duty and taking over should write a handover log when they get off work, and are not allowed to scribble on it. They should turn off the energy switch in time, lock the doors and windows and hand over the keys.

9. The head chef does not regularly check the shift handover records.

7. Kitchen meeting system

1. It is necessary to plan and hold various meetings in the kitchen according to needs:

(1) Health work meeting: once a week , the main contents include food hygiene, daily hygiene, and planned hygiene;

(2) Production work meeting: once a week, the main contents include storage, responsibilities, product quality, and dish innovation;

(3) Kitchen discipline: Once a week, the main content includes attendance, assessment, and kitchen discipline;

(4) Equipment meeting: Once a month, the main content includes equipment use and maintenance.

(5) Daily meeting: The main content includes summarizing and evaluating the kitchen situation in the past day and handling emergencies of the day.

(6) Safety meeting: once every half month, mainly about kitchen safety work.

(7) Coordination meeting: once a week, mainly for mutual exchange and communication.

2. Except for regular meetings and special meetings, all types of meetings should be notified at least one day in advance, and the time, location, attendees and content of the meeting should be informed.

3. All participants should be clear about the nature of the meeting and the main points of discussion, prepare materials in advance, and the meeting host should do all the necessary work on the meeting process.