Catering Industry Kitchen Employee Handbook

The employee handbook is mainly the internal personnel system management standard of the enterprise. It also covers all aspects of the enterprise and carries the functions of disseminating the corporate image and corporate culture. It is an effective management tool and an action guide for employees. The following is the "Catering Industry Kitchen Employee Manual" that I compiled for you for reference only. I hope you like it! Please click to view more details.

Catering Industry Kitchen Employee Manual

1. Kitchen Attendance System

1. Kitchen department staff must check attendance when going to and from get off work. It is strictly prohibited to check attendance on behalf of others or entrusters.

2. After putting on work clothes, they should check attendance. Report to the team leader or head chef or take a general roll call

3. According to the needs of kitchen work, chefs who work overtime should stay, and chefs who do not work overtime should leave the work place after get off work.

4. . When working, you should stick to your job, do not leave your job, do not skip work, and are not allowed to do things unrelated to work, such as meeting guests, reading books and newspapers, playing chess, making private phone calls, and are not allowed to bring relatives and friends to the public areas of the hotel to play. , chat, and are not allowed to sing songs or tunes.

5. Employees who need to take leave due to illness should apply for leave approval one day in advance and present a valid certificate issued by the hospital, because relevant procedures cannot be provided. Or if the procedures do not meet the regulations, it will be treated as absent from work or leaving early. When requesting leave, a written request for leave must be filed.

6. If you need to apply for personal leave, you must apply for personal leave one day in advance and it will be valid only after approval by the head chef. No one may be absent without permission or leave the post without permission. Any request for leave by phone will be invalid.

7. If longer working hours are required according to work needs, the leave can be treated as overtime or time off with the approval of the leader. /p>

8. Marriage leave, maternity leave, and bereavement leave shall be in accordance with the relevant provisions of the hotel employee handbook.

9. This system applies to all employees in the kitchen department.

2. , Kitchen dress code

1. You must wear work clothes and hats when working, and wear your work number plate or work ID at the specified location. Clothing must be clean and tidy. No bare backs, open chests, casual clothes, or strange clothes are allowed during working hours.

2. Work shoes must be worn during working hours, and slippers, water shoes, and sandals are not allowed.

3. Work clothes should be kept clean and tidy, and no other accessories should be used in place of buttons.

4. Work clothes can only be worn in the work area or related places, and are not allowed to enter places outside the work area. It is prohibited to enter the front office wearing work clothes.

5. The waist belt must be operated according to regulations. , no towing.

6. Those who violate the above regulations will be punished according to the hotel's regulations.

3. Kitchen hygiene management system

1. Cooking and processing food in the kitchen. Used wastewater must be removed in time.

2. Floors, ceilings, walls, doors and windows should be strong and beautiful, and all holes, holes, cracks and gaps should be filled and sealed, and kept clean to avoid cockroaches and Rats hide or come in and out

3. Clean the range hood equipment regularly

4. Pay special attention to cleaning the kitchen counters, the inside of the cabinets and the dead corners of the kitchen to prevent residual food from corroding. .

5. Food should be processed on the workbench, and raw and cooked food should be handled separately. Knives, dishes, rags, etc. must be kept clean and hygienic.

6. Food should be kept fresh, clean and hygienic, and should be sorted and wrapped tightly in plastic bags after cleaning, or stored in covered containers in refrigerated or frozen areas. Make sure not to Food is exposed to normal temperatures for a long time.

7. All perishable foods should be stored in refrigerated containers below 0 degrees, and cooked and raw foods should be stored separately to prevent odor transfer between foods. The refrigerator should be equipped with deodorizers.

8. Condiments should be packed in appropriate containers and covered immediately after use. All utensils and dishes must not come into contact with the ground or dirt.

9. There should be a tightly covered garbage bucket and a water bucket. It is best to empty the water that night, not in the kitchen overnight. If it needs to be cleaned overnight, the bucket lid should be used to isolate it. The surroundings of the water bucket should always be kept clean. .

10. When employees are working, they should wear neat work clothes and hats. They are not allowed to have long hair or long nails. They should avoid letting their hands come into contact with or be contaminated with finished food and containers when working. Try to use tongs, spoons and other tools to pick up food. .

11. When working in the kitchen, smoking, coughing, spitting, sneezing, etc. are not allowed in the work area and food should be avoided.

12. Kitchen staff should wash their hands thoroughly before working and after relieving themselves to keep their hands clean.

13. Kitchen cleaning should be carried out several times a day, and cleaning should be completed at least twice. Utensils should be disposed of in a centralized manner. Pesticides should be placed separately from detergents, and a dedicated person should be designated to manage them.

14. You are not allowed to lie down or stay in the kitchen, and you are not allowed to hang clothes, place shoes, or place debris randomly, etc.

15. When you have an infectious disease, you should be treated at home or in the hospital, and all kitchen work should be stopped.

IV. Food raw material management and acceptance system

1. According to hotel kitchen production procedure standards, implement the first-in, first-out principle for cooking raw materials, use raw materials rationally, and avoid indiscriminate procedures. The raw materials are put into the warehouse first and put aside for use.

2. High-end raw materials are kept by dedicated personnel and used strictly according to the quantity. Other raw materials should also be used according to the amount and make the best use of them.

3. Without permission, you are not allowed to make the dishes provided by the hotel without permission, and avoid any waste of raw materials.

4. Do not use moldy, odorous or other spoiled cooking ingredients. The raw materials should be first in, first out and checked at any time.

5. Do not provide spoiled dishes and food to guests.

6. Do not take, eat or prepare any food in the kitchen. Disposal of spoiled raw materials requires approval.

7. Strictly implement the raw material entry, raw material cooking and dish supply procedures to ensure the normal operation of the hotel's dish operation process, and achieve the principle that no orders are seen and no dishes are produced in the kitchen.

8. Acceptance personnel must put the interests of the enterprise first, adhere to principles, conduct acceptance impartially, and not seek personal gain.

9. Acceptance personnel must complete the raw material acceptance work in strict accordance with the acceptance procedures.

10. Acceptance personnel must understand whether the raw materials to be obtained are consistent with the quality requirements specified on the purchase order, and refuse to accept raw materials that are inconsistent with the requirements on the purchase order.

11. Acceptance personnel must know how to handle the items that have been accepted, and know how to deal with problems when they are found. If there are quality problems with the accepted raw materials, the acceptance personnel should bear the main responsibility.

12. After the acceptance is completed, the acceptance personnel should fill in the acceptance report and keep it or hand it to the relevant personnel of the relevant departments.

13. The above system applies to all staff in the kitchen department. Anyone who violates the above regulations will be subject to the hotel's penalty system.

5. Daily work inspection system in the kitchen

1. Implement a hierarchical inspection system for all kitchen work, and conduct random inspections of each kitchen at irregular points and items; the head chef , chef, team leader, kitchen staff.

2. The inspection content includes store rules, store disciplines, kitchen attendance, clothing, job responsibilities, equipment use and maintenance, food storage, dish quality, dish delivery system and speed, raw material conservation and comprehensive utilization, and safety The implementation of production and other rules and regulations and normal production operations.

3. Inspections of various contents can be carried out separately or simultaneously.

Hygiene inspection: once a day, including food hygiene, daily hygiene, and planned hygiene;

Discipline inspection: once a month, including kitchen discipline, attendance assessment, and store rules and regulations;

Equipment safety inspection: once a month, including equipment use and maintenance safety work;

Production inspection: once a week, including storage, responsibility production system, quality and speed.

Daily inspection: twice a day, including work process, personal and other hygiene before and after meals.

4. The inspectors will make appropriate treatment based on the circumstances of the adverse phenomena discovered during the inspection, and have the right to urge the parties concerned to make corrections immediately or within the specified period.

5. For errors that fall within the scope of personal responsibility or job responsibilities, the individual will be held accountable; for errors that fall within the department or team, the responsible person will be held accountable, and corresponding financial penalties will be taken.

6. Those who repeatedly make similar mistakes, or who are required to make improvements within a time limit but fail to do so, should be severely punished until dismissal.

7. Inspectors should be serious and responsible, treat everyone equally and act fairly. Personnel who participate in each inspection should keep written records of the time, content and results, and the inspection results should be linked to departmental and personal interests in a timely manner.

6. Kitchen duty handover system

1. According to work needs, the team leader has the right to arrange for each person in the group to be on duty.

2. The successor must arrive at the work station in advance to ensure that the shift is on time.

3. The person taking over must explain the handover matters in detail to the person taking over, and fill in the handover log before leaving the post.

4. The successor must carefully check the handover log, confirm and implement the handover content.

5. Personnel on duty should consciously complete the assigned tasks and are not allowed to leave their jobs without permission during working hours or do anything unrelated to their work.

6. Personnel on duty and taking over should ensure that the dishes are produced normally during the period of duty and taking over.

7. Personnel on duty and taking over must properly handle and preserve remaining food and raw materials, and do a good job in cleaning and sanitation.

8. Personnel on duty and taking over should write a handover log when they get off work, and are not allowed to scribble on it. They should turn off the energy switch in time, lock the doors and windows and hand over the keys.

9. The head chef does not regularly check the shift handover records.

7. Kitchen meeting system

1. The kitchen must plan to hold various meetings according to needs:

(1) Health work meeting: once a week , the main contents include food hygiene, daily hygiene, and planned hygiene;

(2) Production work meeting: once a week, the main contents include storage, responsibilities, product quality, and dish innovation;

(3) Kitchen discipline: Once a week, the main content includes attendance, assessment, and kitchen discipline;

(4) Equipment meeting: Once a month, the main content includes equipment use and maintenance.

(5) Daily meeting: The main content includes summarizing and evaluating the kitchen situation in the past day and handling emergencies of the day.

(6) Safety meeting: once every half month, mainly about kitchen safety work.

(7) Coordination meeting: once a week, mainly for mutual exchange and communication.

2. Except for regular meetings and special meetings, all types of meetings must be notified at least one day in advance, and the time, location, attendees and content of the meeting shall be informed.

3. Participants should be clear about the nature of the meeting and the key points of the discussion, prepare materials in advance, and the meeting host should do all the necessary work on the meeting process.

4. All persons participating in the meeting should attend on time. If they are unable to arrive on time due to special circumstances, they should ask for leave from the head chef in advance. The meeting must start on time, and participants are not allowed to leave the venue midway.

5. During the non-discussion period of the meeting, participants should not talk privately and argue to steal the spotlight. If you need to speak, you should wait for the appropriate time.

6. All meeting speeches should be concise, straightforward and save time.

7. Participants should concentrate on the meeting and not deal with matters unrelated to the meeting.

8. Matters that cannot be resolved at the meeting should be dealt with separately and handled by dedicated personnel. Time-consuming discussions should not be carried out and matters should not be entangled endlessly.

9. Plans that have not been decided at the meeting or proposals that have not been adopted should be consciously retained and no random discussion will be made after the meeting. All positions in the kitchen must consciously implement the matters decided at the meeting, and the results should be proactive Report it.

8. Kitchen Fire Safety System

The main factors causing fires in the kitchen: large accumulation of flammable oil and fat, gas stove not being turned off in time, gas leakage, electrical equipment not being cut off in time, power supply Or overloaded electricity, no one on duty during oil refining, etc.

1. When it is found that the connection of electrical equipment is weak or malfunctions, it should be reported for repair immediately and can be used only after repair;

2. Do not overload the use of electrical equipment.

3. Cut off the power of various electrical equipment when not in use or after use.

4. Flammable materials should be stored away from heat sources.

5. Clean the remaining grease every day.

6. Special personnel should be supervised when refining oil, and fire should not occur when grilling food.

7. Boilers or fryers cannot be used beyond capacity or temperature.

8. Clean the stove hood and stove every day, and clean the range hood filter at least once a week.

9. Turn off the energy switch after get off work.

10. Kitchen fire protection measures are complete and effective.

11. All personnel must master the initial control methods and alarm methods for handling accidents.

9. Kitchen equipment and utensils management system

1. All kitchen equipment, facilities, and utensils are operated in a civilized manner and are operated and managed according to standardized standards.

2. Everyone must abide by the established maintenance measures for all kitchen equipment.

3. All personal utensils in the kitchen must be properly kept, used and maintained by the person.

4. All utensils in the kitchen should be returned to the specified position after use and should not be changed without authorization. At the same time, maintenance and normal use should be strengthened.

5. All special tools in the kitchen, such as carvings, flower nozzles and other tools, should be kept and stored by dedicated personnel. Records should be kept when borrowing and the quality should be counted and checked when returned.

6. When replacing old appliances with new ones in the kitchen, relevant procedures must be completed.

7. All kitchen utensils and tableware (including spare parts) are not allowed to be taken out without permission.

8. All kitchen utensils and tableware should be handled with care to avoid human damage.

9. The users of kitchen utensils are responsible for maintaining and maintaining them. If the equipment and tools are damaged or lost due to failure to comply with operating procedures and kitchen disciplines, they will be compensated according to the price.

10. Prepare for regular inspection and maintenance. After any equipment is damaged, it must be inspected by maintenance personnel. If it can be repaired, it will be repaired. If it cannot be repaired and needs to be replaced, it should be reported to the general manager for review and approval.

10. Kitchen Reward and Punishment System

According to the restaurant regulations and combined with the specific conditions of the kitchen, internal rewards and punishments will be given to employees in each position of the kitchen who meet the reward and punishment conditions:

(1 ) Those who meet one of the following conditions will be rewarded:

1. Those who participate in cooking competitions organized by the world, country, province, etc. and achieve outstanding results.

2. Publish personal cooking monographs and publish works and paper winners in authoritative cooking magazines.

3. Those who are loyal to their duties, work full attendance throughout the year, have outstanding work performance, and have been praised many times by guests.

4. Those who put forward rational suggestions for kitchen production and management, which will produce great benefits after being adopted.

5. Timely eliminate potential patients with major accidents in kitchen production.

6. Those who have been praised by customers many times.

7. Those who have consistently performed outstandingly in health work and are recognized by everyone.

8. Those who save materials and make outstanding achievements in comprehensive utilization.

(2) Anyone who encounters any of the following circumstances will be punished:

1. Those who violate kitchen discipline and do not listen to dissuasion.

2. Disobedience to distribution affects kitchen producers.

3. Those who work carelessly, causing customers to complain about the kitchen work or the quality of the dishes.

4. Those who cheat or gossip, create conflicts, and affect the working relationship between colleagues.

5. Those who do not follow operating procedures and damage kitchen equipment and utensils.

6. Failure to produce according to operating procedures, causing major liability accidents.

7. Those who beat others.

8. Failure to clean the raw materials on time, resulting in deterioration and odor.

(3) The implementation of the above reward and punishment regulations shall be based on facts and based on specific circumstances. The head chef shall make a proposal and the chief chef shall review and determine the specific reward and punishment methods and scope. Those who have made outstanding contributions or serious mistakes shall be reported to the restaurant. The boss will handle the matter in accordance with the employee code of conduct and other regulations.

11. Kitchen staff assessment management system

(1) Principles of assessment

1. Assessment work is a routine task and is conducted once a quarter. The executive chef should cooperate with the human resources department to evaluate employees and make it procedural and institutional.

2. Have a full understanding of the work performance of the employee being assessed, prepare carefully before the assessment, and collect performance records since the last assessment to ensure the accuracy of the assessment results so that The employees who were tested were convinced.

3. Work conscientiously and meticulously, seek truth from facts, and ensure the fairness and objectivity of the evaluation work.

4. During the assessment, the assessor and the person being assessed should exchange opinions face to face, and a quiet environment without external interference should be chosen so that both parties can talk candidly, so as to improve the assessment effect.

5. On the basis of objective and fair evaluation, based on the performance and performance of each employee, combine the evaluation results with the reasonable use and remuneration of employees to mobilize the enthusiasm of employees and improve their work efficiency.

(2) Assessment content

1. Quality. It includes whether employees have the above-mentioned intentions, whether they are loyal to their jobs and their trustworthiness; it also includes employee organization, discipline, professional ethics, personal hygiene and grooming, etc.

2. Ability. Classified assessments are conducted based on employees' different types of work, positions, management capabilities, and business capabilities.

3. Attitude. It mainly refers to employees' professionalism and work attitude, including discipline, attendance, work initiative and enthusiasm, etc.

4. Performance. It mainly assesses the employees' contribution to the restaurant and the quantity and quality of completed work tasks.

(3) Assessment method

1. Personal summary method: The examinee will self-sign in the form of a written summary of his or her overall performance.

2. Team review method: A method in which colleagues in the team conduct organized and prepared back-to-back discussions and reviews.

3. Business operation assessment: The head chef or head chef will conduct the actual operation assessment, which includes comprehensive business operation assessment and post business operation assessment.

12. Management system for job transfer and promotion of kitchen employees

1. The company can transfer employees or promote them to higher-level positions according to work needs. .

2. All employees have the opportunity to be promoted. Promotions are mainly based on the employee's work performance, proficiency in business mastery and whether the position is vacant. The first three months after promotion are probationary periods; after the probationary period, if the work performance meets the functional requirements, the position will be officially appointed.

3. After an employee is promoted, if he is incompetent at work or commits a fault, the company will decide to demote or remove him depending on the seriousness of the case.

4. Due to work needs, the head chef and human resources department decide on employee transfers. Employees must obey, but they must seek the approval of the head chef in advance.

Thirteen. Kitchen Discipline

1. Kitchen employees must clock in and out when going to and from work, and should prepare enough time to change uniforms in order to arrive at their jobs on time.

2. Employees are strictly prohibited from punching in for others, and attendance is strictly enforced.

3. Obey superiors’ leadership and conscientiously complete various tasks in accordance with regulations.

4. Kitchen employees should stick to their posts during working hours and are not allowed to leave their posts without permission; they are not allowed to sit on the chopping board or workbench.

5. In order to ensure a clean and good working environment and improve work efficiency, smoking, making loud noises, and chatting are not allowed in non-smoking areas during working hours.

6. Neat, elegant and decent work clothes must be worn during working hours. Aprons, work caps, and male employees are not allowed to have long hair.

7. When working, you should wear your work number plate or work permit at the designated location.

8. It is strictly forbidden to eat or take food or objects in the kitchen. You are not allowed to hand over kitchen food to others without authorization, and you are not allowed to throw away food on the pretext that it has spoiled. Artificial waste is strictly prohibited. Food should be registered after spoilage.

9. The kitchen is an important production area. Non-staff members are strictly prohibited from entering without the consent of the head chef. The specific implementation is carried out by the regional team leader.

10. Kitchen employees are not allowed to accept gifts from suppliers.

11. Consciously develop hygiene habits and keep the workplace and hygiene areas clean and tidy.

12. Strictly implement the regulations of various management systems in the kitchen.

Fourteen. Kitchen Penalty Scoring Standards

1. Being late or leaving early will result in a penalty of 5 points per minute, and more than 5 minutes will be treated as one day of absence.

2. Untidy work clothes and incorrect position of work number plate, 5 points each time.

3. Those who disobey the leadership arrangements and show resistance will be punished with 15-18 points.

4. If the sanitary sharing area of ????the kitchen is not clean and tidy, and it is pointed out that it is still unclean, the team leader will be punished with 5 points and the responsible person will be punished with 10 points.

5. When getting off work, each position should store the remaining dishes and raw materials. If the dishes are spoiled or taste bad due to poor storage, they will be compensated at the price and punished with 13 points.

6. Anyone who steals food or steals food ingredients from the kitchen will be compensated double and fined 12 points.

7. Work attitude and correctness. If the food speed or quality does not meet the requirements due to one's own emotions, 15-18 points will be penalized. If the customer causes serious complaints, he will pay the bill and be penalized 20 points.

8. The chef has a weak sense of responsibility, causing the water in the soup pot to dry out, the dishes to stew withered, the food in the steamer to be over-steamed, the dishes to be steamed to rot, the rice to be mushy, and improper storage of raw materials to increase kitchen costs. , the person responsible shall compensate for the loss and be fined 20-25 points.

9. Those who work carelessly and cause customers to complain about the quality of kitchen dishes will be punished with 5-18 points.

10. Those who commit fraud or gossip, create conflicts, form cliques, and affect the relationship between colleagues will be fined 15 points.

11. Anyone who fails to produce according to operating procedures and damages kitchen equipment and utensils will be compensated according to the price and fined 5 to 10 points.

12. If a chef processes and sells expired and spoiled food, causing food poisoning to guests, he shall bear civil liability and be fined 20 points.

13. Anyone who hits others will be issued and punished with 20 points.

14. Anyone who violates all kitchen rules and management systems will be punished with a penalty of 5-25 points depending on the severity of the case.

15. A warning will be given if the accumulated points are more than 5 points and less than 10 points. A fine of RMB 10 will be issued if the score reaches 10 points. An additional penalty of RMB 10 will be added for each minute of more than 10 points. If the accumulated points are deducted more than 30 points per month, the employee will be dismissed.