Workflow of restaurant management

First, the service consciousness of the cooking staff

Cooking personnel should establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, courtesy, love their jobs, serious and responsible, actively cooperate with the supervision Committee, and accept the supervision of employees with an open mind.

Second, the personal hygiene of the cooks.

(1) Do a good job in personal hygiene and get a haircut on 1 and 15 every month.

(2) Trim your nails every day and change your white coat and working cap every two days.

(3) Wear work clothes and work caps during working hours.

(4) Take a bath every two days and dress neatly.

(5) Conduct a health check every six months. People without health certificates are not allowed to work in restaurants.

Third, the restaurant safety work

(a) it is forbidden to purchase rotten food to prevent food poisoning.

(2) It is forbidden to bring irrelevant personnel into the kitchen and storage room.

(3) Restaurant staff should close the doors and windows before coming off work and check all kinds of water and electricity switches and equipment.

Fourth, food requirements.

(a) food should be cleaned before processing, meat and vegetables should be separated, raw and cooked separately.

(two) the processed food should be cooked and weighed.

(3) Diversification of meals.

(four) breakfast staple food must ensure that there are fried dough sticks, steamed bread, not less than two vegetarian dishes.

(5) There must be two kinds of staple foods for lunch: rice and noodles, and two meats and one vegetarian must be guaranteed.

(six) the main food for dinner must ensure that there are steamed buns or steamed buns, and the dishes are not less than one meat and one vegetable.

Five, equipment placement requirements

(1) Tableware and secrets shall be placed in an orderly manner, cleaned and disinfected in time after use.

(2) Wash dishes at any time after use, and roots, leaves and deposits are not allowed.

(3) The food before and after processing is not allowed to be placed on the ground.

(4) The heat preservation barrels, rice spoons, fishing tools, shovels and chopsticks should be placed neatly, and the rice cart should be placed in the designated position at a fixed point, and it is not allowed to move at will.

Hygienic requirements of intransitive verbs

(a) the dining area and processing area should be kept clean and tidy.

(2) Do floor cleaning, wall cleaning and desktop hygiene.

(3) No mosquitoes, flies, rodents, garbage and leftovers.

(4) No water leakage, no gas and steam leakage.

(5) Stove and rice cooker should be kept clean, without dirty water, leftovers and dirt.