Hotel kitchen management system

1, the kitchen staff must punch in and prepare enough time to change their uniforms so as to go to work on time. 2. Employees are prohibited from punching in for others, and attendance is strict.

3, obey the superior leadership, seriously complete the task as required.

4, the kitchen staff should stick to their posts during working hours, shall not leave without authorization; Don't sit on the chopping board and workbench.

In order to ensure a clean and good working environment and improve work efficiency, smoking, talking loudly and chatting are not allowed in the non-smoking area during working hours.

6. Wear clean, generous and decent work clothes during working hours. Aprons, work hats, and male employees are not allowed to have long hair.

7. Wear the work number plate or work permit at the designated position when going to work.

8. It is forbidden to eat or take food or articles in the kitchen. It is not allowed to give the food in the kitchen to others without authorization, and it is not allowed to throw it away on the pretext of food deterioration. Man-made waste is strictly prohibited Food must be registered after deterioration.

9. The kitchen is an important place for production. Non-working personnel are strictly prohibited from entering without the consent of the chef. The regional team leader is responsible for implementation. 10, kitchen staff are not allowed to accept gifts from suppliers.

1 1, consciously develop hygiene habits, and keep jobs and hygiene contracting areas clean and tidy.

12, strictly implement the provisions of the kitchen management system.