Kitchen management rules and regulations?

First, the kitchen staff should care about the honor of the hotel, have a sense of ownership, care for the company's property, abide by the company's various management regulations, and have professionalism and professional ethics.

Second, employees should go to work on time according to the schedule set by the kitchen department, and must not be late, leave early, leave their posts or leave their posts without permission. Duty time is regarded as working time and should be strictly implemented in accordance with the duty system.

3. Wear work clothes, work caps and work number plates during working hours, operate according to normal operating procedures, take good care of kitchen equipment and tools, and save water, electricity, oil and gas, so that there is no ever-burning lamp and running water.

Four, class time is not allowed to do private affairs that have nothing to do with their jobs. (such as smoking, eating snacks, answering the phone, making phone calls, receiving visitors) Fighting, frolicking, stealing vegetables, stealing and wasting raw materials are strictly prohibited in the kitchen. Don't stay in the non-working area of the kitchen department.

Five, pay attention to personal hygiene, no long hair, long nails, clothes frequently wash, frequently change. Slippers and sandals are not allowed to go to work, and work clothes are not allowed to stay in the hall.

Six, strict implementation of national health standards. It is forbidden to process and sell unqualified materials, and if food poisoning is caused by negligence, the parties concerned shall bear the responsibility.

Seven, the kitchen staff should obey the arrangement and transfer of management personnel, complete the tasks assigned by superiors on time, and shall not delay or terminate the work without reason. As long as the facts are conclusive, the employee who has made a mistake must sign without a frame and may not refuse for any reason.

Eight, should strictly abide by other management regulations stipulated by the company.

I) Job title: Executive Chef

Report to the superior: general manager or deputy general manager

Supervising subordinates: all kitchen staff.

Contact relevant departments: sales department, finance department, engineering department, personnel department, restaurant department and purchasing department.

Quality requirements:

(1) Education level: College degree or above or equivalent.

(2) Professional knowledge: have professional knowledge of catering, be familiar with cooking, food nutrition and hygiene, be familiar with relevant laws, regulations and systems of catering, and have relevant knowledge of planning, supervision, marketing, personnel, service, wages, food cost control, maintenance and hygiene.

(3) Work experience: 5- 10 years working experience in kitchen management, knowing the whole process of food processing.

(4) Other requirements: Understand the layout, planning and preliminary engineering design of the kitchen, and have strong management ability, social activity ability, leadership ability, coordination ability, business development ability, computer application ability, practical work ability, rigorous work attitude and high sense of responsibility.

Main responsibilities:

(1) Formulate departmental rules and regulations and improve internal management.

(2) Make annual and monthly business plans and lead all employees to complete various tasks and business indicators.

(3) analyze the annual and monthly operating conditions, strictly grasp the cost, promote food sales, and make promotion plans and prepare menus according to seasonal market changes.

(4) Control food standards, correctly grasp gross profit margin, strengthen material management, reduce costs and improve profitability.

(5) Pay special attention to food hygiene and safe production, implement various catering hygiene systems, strengthen fire protection training, improve employees' awareness of hygiene and fire safety, and ensure the safety of all parts.

(6) Actively contact various departments, cooperate with the work of various departments, supervise employees to carry forward the style of mutual assistance, and make contributions to the overall construction of the store.

Matters needing attention (supplementary explanation of problems needing attention in performing duties of this position):

(1) Regularly check the maintenance of equipment and facilities, make them in good working condition, use them rationally, and prevent accidents.

(2) Do a good job in the overall construction of the staff, grasp the employees' ideological status, work performance and business level, strengthen the persistent training, assessment and selection of employees' professional ethics education talents, organize various activities, stimulate employees' work enthusiasm and enhance collective cohesion.

Evaluation criteria:

(1) All rules and regulations and internal management are perfect.

(2) The annual and monthly work plans are feasible.

(3) The food cost is effectively controlled, and the gross profit is controlled within the normal range.

(4) The promotion plan that matches the seasonal market changes will make profits for the restaurant.

(5) Ensure food hygiene and safe production.

(6) remarkable achievements have been made in team building, and talents have been selected through training to improve combat effectiveness.

(7) The annual and monthly business analysis is feasible, providing decision-making basis for future work.

(2) Title: Floor Chef

Report to the superior: Executive Chef

Supervising subordinates: supervisors of various positions.

Contact relevant departments: restaurant department, purchasing department, finance department and sales department.