How to manage a 4-star hotel?

To manage a 4-star hotel, there must be strict rules and operation management standards.

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Hygienic operation standard of kitchen

● Seasoning cabinet

(1) Clean the seasoning or canned food stored in the cabinet, check whether it has expired and take it out.

(2) Scrub the cabinet with a damp cloth, and clean it with a cleaning agent if there is any dirt.

(3) Put canned food and solid seasoning separately, and the canned food must be wiped clean with a wet cloth. Put solid seasonings (such as salt, monosodium glutamate and pepper) into a stainless steel plate and check for deterioration and insects.

(4) standard:

Packed neatly, without sundries, clean.

● Side dish cabinet

(1) Remove all sundries on the side dish table in time.

(2) Wipe water, blood, dirt, etc. On the pier surface, use a dry cloth to wipe the knife and serve dishes at any time.

(3) Ensure that the materials in the tank used for side dishes are fresh, the ingredients with blisters should be changed frequently, and the tank should be rearranged frequently, washed with detergent water and rinsed with clear water.

(4) After changing the water, seal the fresh-keeping paper, put it in a stainless steel plate and put it in the refrigerator for storage.

(5) standard:

The material tank is clean and tidy, the materials are fresh and hygienic, and the food table is clean and tidy without grease, blood and water.

● Pot

(1) Put the pot on the fire until it turns red.

(2) Put it into a clean water pool and rinse it with cold water.

(3) Brush off the black paste residue in the pot with a brush.

(4) standard:

Clean, no paste, no black ash on the side of the pot.

● Stove

(1) Turn off the fire.

(2) After pouring the detergent water on the surface of the stove, brush every corner of the stove and around the fire hole with a brush.

(3) Wash the stove with clean water until there is no foam; Clean oil stains on baffles, switches and furnace walls.

(4) standard:

The stove is clean and free of oil stains, and there is no black smoke when it is turned off.

● Leakage groove

(1) Put away the sundries in the trough on the funnel with a brush, lift the funnel, pour the sundries into the trash can, and install the funnel.

(2) Pour a little detergent, brush the whole water tank with a brush, and then rinse it with clear water.

(3) Standard: no sundries, no grease and smooth water flow.

● Stainless steel appliances

(1) Put the appliance into the pool, pour the detergent, and scrub the grease and sundries with a scouring pad.

(2) Rinse with clear water until there is no foam, and then dry it with a dry cloth.

(3) Standard: The appliance is bright, free of oil stains and water marks.

● Seasoning rack

(1) Move the seasoning jar aside, clean and dry the seasoning rack and stainless steel plate with a cloth dipped in detergent water.

(2) Cleaning the seasoning tanks one by one, pouring the remaining solid seasoning into the cleaned and dried material tanks, removing impurities in the liquid seasoning with fine reeds, and pouring into the cleaned and dried material tanks.

(3) move back to its original place and put it in order.

(4) Standard: liquid seasoning table, with solid seasoning behind the liquid seasoning, clean and free of sundries, without mixing seasonings, and the tank is bright.

● Thawing pool

(1) Check whether the floor drain of defrosting pool is unobstructed and pick up sundries.

(2) Wash the faucet with a wet cloth dipped in decontamination powder.

(3) Rinse with clear water and dry with a dry cloth.

(4) Standard: clean, bright, free of oil stains and sundries; Seafood, poultry and meat are thawed in different pools.

● Frozen refrigerator

(1) Open the door and clean up the raw materials left over from the previous day.

(2) Scrubbing with detergent water to seal the pimp and the air outlet.

(3) Remove dirt, vegetable soup and oil stains from the bottom inside the refrigerator.

(4) Wash all raw materials with clear water.

(5) Replace the plastic wrap with unused raw materials.

(6) According to the classification of sea, poultry and meat, raw materials and semi-finished products shall be put into the refrigerator in turn, with distinct levels and shall not be piled up.

(7) Wipe the outside until there is no oil and light.

(8) Standard: neat and clean, the machine operates normally, the blades are clean, the raw materials of aquatic products and poultry meat are packaged separately, the layers are clear, and there is no oily sludge, blood odor and stacking in the sealed thong. Pay attention to the tray and withdraw the box.

● Constant temperature refrigerator

(1) Open the refrigerator door and take out the remaining raw materials.

(2) The raw materials that need blisters should be changed with water, and the raw materials should be changed with plastic wrap.

(3) Scrub the inner wall, shelf and fan blades of the refrigerator with a wet cloth.

(4) Wash the dirt and blood in the refrigerator with clear water and dry it.

(5) Scrub the sealing strip to make it free of oil and mildew.

(6) Sort the sorted raw materials according to the sea, poultry and meat, put the raw materials and semi-finished products in the refrigerator, and put them in order, and do not pile them up.

(7) standard:

Clean inside and outside, raw and cooked separately, meat and vegetable raw materials separately, the machine works normally and the blades are clean; There are no canned products and personal belongings in the refrigerator.

● Excellent millet

(1) Observe whether the remaining oil is deteriorated.

(2) The useful residual oil is too fine, the bottom of the oil is poured out, and the good oil is poured into the ancient seeds.

(3) Wash the dirty oil with detergent and dry it with a cloth.

(4) standard:

Bright, clean, no sediment in the oil, no odor.

● Stainless steel table

(1) Scrub with a hot cloth dipped in detergent.

(2) Wash the dust of the above parts repeatedly with clear water.

(3) The shelf at the bottom of the tablecloth is as clean and bright as the legs padded with dry cloth.

(4) standard:

No water, no dirt, no oil, no hands.

● Flying lights

(1) Turn off the power.

(2) Wipe the dust on the lamp net with a dry cloth.

(3) Wipe the dust on the above parts with a wet cloth, and turn on the power supply after drying.

(4) standard:

There is no sundries, dust and dead flies in the lamp net, and it is used normally.

● Wall

(1) Wipe the wall from top to bottom with a wet cloth dipped in detergent.

(2) Fine brush the summer-planting of ceramic tiles.

(3) Dip a wet cloth in water and wipe it repeatedly for 2 ~ 3 times.

(4) dry.

(5) standard:

Bright and clean, no sludge, no hands.

● Grounding

(1) Dip the wet mop with detergent water and wipe it horizontally from one end of the kitchen to the other.

(2) Wash the mop with clear water and wipe it twice.

(3) standard:

The ground is bright, free of oil and impurities, non-slippery, without water marks and cigarette butts.

● Swimming pool

(1) Pick up the sundries inside.

(2) Brush with detergent water or washing powder.

(3) Rinse with clear water and dry the outside by hand.

(4) standard:

No oil stains, no peculiar smell.

● Dry goods storage cabinet

(1) Wipe the inside and outside of the cabinet with detergent water.

(2) Dry raw materials should be packed neatly, and the dirt should be removed.

(3) Check whether there are insects in the dry raw materials.

(4) standard:

No deteriorated raw materials, clean and tidy.

● Cookware rack

(1) Put all the cookers aside, dip a wet cloth in detergent water, and clean the shelves from top to bottom.

(2) Put the clean cooker on it according to the spoon, colander and shovel. Put colander and reed in the middle layer and oil pan in the lower layer.

(3) standard:

Put it in order.

● Tableware (pots, pans and bowls)

(1) Put the tableware into the pool every day, pour in the detergent, and scrub it with a scouring pad to remove impurities and dust.

(2) Wash it with clear water and put it in a dishwasher for high-temperature sterilization until it is dry.

(3) put it into the sideboard rack.

(4) standard:

Bright, neat, no damage, no dust, no sundries, no traces of water, and neat packaging.

● Steamer

(1) Close the steam valve.

(2) Take out the drawer frame, put it in detergent water, clean it, and rinse it with clear water.

(3) Wipe the oil stain on the inner wall of the steamer with a dry cloth.

(4) Remove the sundries at the bottom, put them into the steamer frame and close the door for later use.

(5) standard:

The box is clean, free of sundries and stains, and the on-off valve is used effectively without air leakage.

● Egg basket

(1) Wash raw eggs without chicken manure and straw.

(2) the plastic basket is clean.

(3) Change trays frequently, instead of egg soup.

(4) standard: clean.

● Exhaust hood

(1) Clean the inner wall of the range hood from top to bottom with a wet cloth dipped in detergent, scrape off the thick grease with a knife, and then scrub with detergent water.

(2) Wipe it repeatedly with a clean wet cloth until there is no oil stain.

(3) Continue to scrub the outer wall of the engine hood.

(4) standard:

The hood is bright inside and outside, and the lights in the hood are bright without oil stains.

● Warehouse

(1) Take out the raw materials first and clean the shelves with a wet cloth.

(2) Clean the cans and check whether they are neatly packed on the shelves in turn.

(3) Check the dry goods for moth and mildew, and put them in clean cartons.

(4) Check the salt, monosodium glutamate, starch, flour and liquid seasoning and put them into a clean stainless steel plate; Loose raw materials, such as pine nuts, are put together in containers after checking that they have not deteriorated.

(5) standard:

The packaging shall be neat, clean and tidy, the shelves shall be free of dust, personal belongings shall not be stored, and there shall be no sundries and cigarette butts on the ground.

● Knife

(1) sharpen the knife on the oilstone, and then rinse it with clean water.

(2) Dry it with a dry cloth and store it in the box, and keep it ventilated.

(3) standard:

This knife is sharp and has no rust on its surface.

● Chopping board Put the chopping board into the pool every day and wash it with hot water.

● Steamer

(1) Close the steam valve.

(2) Take out the drawer frame, put it in detergent water, clean it, and rinse it with clear water.

(3) Wipe the oil stain on the inner wall of the steamer with a dry cloth.

(4) Remove the sundries at the bottom, put them into the steamer frame and close the door for later use.

(5) standard:

The box is clean, free of sundries and stains, and the on-off valve is used effectively without air leakage.

● Egg basket

(1) Wash raw eggs without chicken manure and straw.

(2) the plastic basket is clean.

(3) Change trays frequently instead of egg soup.

(4) standard: clean.

● Exhaust hood

(1) Clean the inner wall of the range hood from top to bottom with a wet cloth dipped in detergent, scrape off the thick grease with a knife, and then scrub with detergent water.

(2) Wipe it repeatedly with a clean wet cloth until there is no oil stain.

(3) Continue to scrub the outer wall of the hood.

(4) standard:

The hood is bright inside and outside, and the lights in the hood are bright without oil stains.

● Warehouse

(1) Take out the raw materials first and clean the shelves with a wet cloth.

(2) Clean the cans and check whether they are neatly packed on the shelves in turn.

(3) Check the dry goods for moth and mildew, and put them in clean cartons.

(4) Check the salt, monosodium glutamate, starch, flour and liquid seasoning and put them into a clean stainless steel plate; Loose raw materials, such as pine nuts, are put together in containers after checking that they have not deteriorated.

(5) standard:

The packaging shall be neat, clean and tidy, the shelves shall be free of dust, personal belongings shall not be stored, and there shall be no sundries and cigarette butts on the ground.

● Knife

(1) sharpen the knife on the oilstone, and then rinse it with clean water.

(2) Dry it with a dry cloth and store it in the box, and keep it ventilated.

(3) standard:

This knife is sharp and has no rust on its surface.

● Dunzi

(1) Put the chopping board into the pool every day and wash it with hot water.

(2) Boil in boiling water for 20 minutes.

(3) After drying, stand upright and keep ventilated.

(4) Standard: The pier surface shall be clean, smooth and free from mildew, and shall not be stacked on the ground.

● Trucks

(1) Wipe all parts of the car body from top to bottom with a wet cloth dipped in detergent water.

(2) standard:

The surface of the car is bright, free of oil sludge and stains, and the wheels are free of oil sludge. Before use, they can rotate flexibly and be cleaned.

● Stainless steel cabinet

(1) Take out the items in the cupboard.

(2) Wash the walls and corners with warm water, and then wipe them with clean water.

(3) Put the things to be put in the cabinet neatly and cleanly.

(4) Wipe the oil stain from the inside and outside of the door, the outside of the cabinet, the bottom of the cabinet and the legs of the cabinet in turn, then wipe it with clear water, and then wipe the outside of the disk with a dry cloth until it is bright.

(5) standard:

The cabinet is clean and tidy, bright and dry, free of sundries and personal belongings.

● Roasted duck restaurant

(1) Clean the roast duck stove every day.

(2) The roast duck should be hung on the duck rack, and the blood should be collected on the tray below.

(3) Do not hang the duck blank on the wall when roasting duck.

(4) Duck blanks in the refrigerator are stored separately from duck sauce, duck rack, cucumber and onion.

(5) Clean the duck rack and garbage in time.

(6) When the stored frozen duck is thawed, it is not allowed to unpack it and put it directly on the ground.

(7) Clean up unused cartons in time.

(8) Maltose is covered with dust and insects.

● Shopping basket

(1) Wash vegetables every day to keep them fresh and not rotten.

(2) The plastic basket is clean and the tray is clean.