What is a kitchen management system?

1. The chef is responsible for the management of the kitchen. He must carry out the chef's reasonable instructions, conscientiously complete the tasks assigned by the chef, strictly implement the principle of one instruction per sentence, and must not contradict. Offenders will be fined 50 yuan, and in severe cases will be dismissed.

2. Before going to work every day, change your work clothes, and after checking your gfd, wait for the chef to review and arrange your work for the day. During working hours, don't talk loudly or make a scene, and don't quarrel or fight with other employees. Violators will be fined 50 yuan.

3. During working hours, you are not allowed to use or handle all public goods in the kitchen without permission. Do not receive visitors without permission, and do not bring relatives and other employees to eat in the kitchen. Offenders will be fined 20 yuan (in case of special circumstances, you should say hello in advance).

4. All employees in the kitchen must strictly implement the attendance system, and may not ask others to ask for leave on their behalf. If they are sick or have something to do, they should greet the chef in advance and get the chef's permission before they can perform. Offenders will be fined 20 yuan.

5. Don't eat, take, send, damage or steal any public goods and food. Violators will be fined twice as much as raw materials, and violators will be dismissed. Strictly abide by and conscientiously implement the rules and regulations of the employee handbook, and do not bring the same items as the hotel, otherwise it will be treated as theft.

6. No one is allowed to smoke in the kitchen, otherwise 20 yuan will be fined.

7. Don't do personal things during working hours, such as reading newspapers, magazines, novels, playing cards, listening to the radio and other things unrelated to work. Violators will be fined 10 yuan.

8. Take care of all kitchen facilities and equipment, handle them carefully, operate the machine correctly and maintain them. Anyone who finds intentional damage will be fired immediately. Damage caused by improper personal operation shall be compensated according to the price, and the relevant responsible persons shall be seriously investigated and punished.

9. Anyone who wastes raw materials at will be fined twice the original price and will be dealt with severely according to the relevant provisions of the employee handbook.

10. Don't stay in the workplace or any department of the hotel for no reason after work. After work, carefully check the dangerous places in the kitchen, and lock the door after turning off the power supply, water supply, gas and throttle before leaving.

1 1. Every night, the personnel on duty must leave after the guests leave, and must not be on duty or off duty to ensure the time for guests and employees to eat; You are not allowed to join the class without permission. If there is a problem, the person on duty will take full responsibility.

12, the kitchen will launch new dishes every month to meet the needs of customers. Ensure that the final quality of various products is compatible with the flavor characteristics of products, and the color, fragrance, shape and taste meet the requirements to ensure the quality of finished products. Dishes with bad taste, unripe taste, cooked taste and unqualified senses are not allowed to be served, and offenders will be fined and held accountable.

13, the kitchen has a clear division of labor and responsibilities, all kinds of raw materials are arranged neatly, the main ingredients, ingredients and seasonings are put in reasonably and timely, and the temperature, oil temperature, color and cooking time are well controlled to ensure the cooking quality of dishes.

14. Chopping boards should be prepared according to the proportion standards of main ingredients, ingredients and seasonings. Products should be prepared in a reasonable proportion, and there should be no undesirable phenomena such as cutting materials at will, cutting corners, and deducting customers. The quality of the dishes can be guaranteed from the ingredients of the products (violators will be fined to varying degrees).

15. The chopping block should always be clean, hygienic, safe and complete during storage. If there is essential deterioration, deterioration, decay and other people are responsible, compensation will be made according to the price.

16. The plate loader must cooperate with the chef to make preparations before meals (including plates, bowls, spare parts and seasonings, etc.). ). After the dish is served, make a good enclosure, clean the edge of the plate and check whether there are foreign objects. Work not in place, fine 10 yuan.

17, daily hygiene. Be sure to be clean and tidy after meals every day. After the food raw materials are processed, there is no oil stain and garbage accumulation, the ground is clean and non-slip, there is no sanitary dead angle in the leakage of walls and sinks, cookware, kitchenware and tableware are cleaned and disinfected daily, and all kinds of mechanical equipment are wiped regularly every day, so there is no accumulated water and no odor in the room.

18. The chef is responsible for cooking in the kitchen. If foreign bodies such as flies, hair and sundries are found in the dishes, the operating chef will compensate 50% of the price, and the chopping board and batter will each account for 25%. In case of stale or smelly raw materials, the chopping block shall be compensated according to the price100%; If the dishes are rejected due to taste problems (such as salty and mushy), the operating chef will compensate them according to the price 100%.

19, the personnel of the water station must close the goods, make the best use of them, clean up the slaughtered fresh water and poultry, deliver them quickly, and earnestly complete the distribution task.

20. The person in charge of seafood must check whether all kinds of seafood are dead or stale every day. Food quality problems caused by poor management shall be compensated according to the price. (Direct departments supervise each other)

2 1 Vegetables in the vegetable washing room should be placed reasonably and moderately, and the dishes should be kept clean and hygienic. The peeled vegetables should be peeled in time, and the chopping board should be supplied, otherwise the fine will be more than 10 yuan.

22. The dishwashing room must pass four tests (one washing, two flushing, three flushing and four disinfection). Tableware should be kept bright and clean, and the amount of tableware should be controlled to avoid work. Any mistake should be punished according to the seriousness of the plot.

The chopping block personnel are responsible for the display cabinets, and they should be frequently adjusted and changed every day. The dishes of the day should be used up, and the stale ones should not be served. If there is any violation, it will be punished according to the seriousness of the case.

The overall hygiene of the kitchen should be done according to one's own responsibilities. The team leader should reasonably arrange the team members to clean at any time every day, and do a thorough cleaning once a week (including the ceiling, floor, doors and windows, walls, dead corners and benches), waiting for the chef to check. Those who fail will be punished in different degrees from RMB 65,438+RMB 00.