Hotel kitchen management regulations

All chefs on duty

and other workers should deal with all machinery in the kitchen

before taking up their duties.

You can only use the equipment after you have mastered its performance. When using mechanical equipment, you should strictly follow the

operating procedures

. Once the equipment starts operating, the operator is not allowed to leave the site casually. Equipment

For high-temperature jobs, pay attention to changes in machine operation and oil temperature at any time during the operation. If any abnormalities are found, stop the operation and report to the head chef in a timely manner

The head chef

or manager, if there is a malfunction, please report it for repair in time.

Various

knives used by chefs and other workers

Strict management should be strengthened, and knives should be used and placed in strict accordance with the requirements. Knives should be put away when not in use. Keep it in a fixed location and do not lend it to others for use. It is strictly prohibited to leave it lying around. Otherwise, the owner of the tool will be responsible for any adverse consequences.

After finishing work every day, each unit and team

The person in charge

should check the oil lines and valves one by one

Valves

Gas circuit

,

Gas

Switch

,

The safety condition of power sockets

and switches. If problems are found, they should be reported for repair in time, and the power supply

and

doors and windows should be properly repaired.

's shutdown check works.

It is forbidden to wipe with a wet cloth

The power plug

It is strictly forbidden to connect the power supply privately.