DOC.
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0002 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Adhering to Hygiene and Sanitation Standards 任务：坚持保健法和卫生防疫的标准 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全，卫生防疫与卫生的规定。 Ensure that and work areas will be maintained hygienically clean and sanitary保证工作区域卫生的干净和清洁的环境卫生 Ensure that all guests and hotel staff will be pro-tected from any bac-terial contamination and contracting any disease at all times 证所有的客人和酒店的员工无论在任何时间里都不备细菌和病菌传染 Procedures: In the process of cleaning, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris.在清洁过程中，我们必须保证不能只是看上去外表干净，还要去除污垢，油渍和残留物。 Germs can multiply at a rapid rate, and infection from people is a critical problem.Ensure the following steps are followed to halt that multiplication.细菌的繁殖能力很强，并会传染给人是个危险的问题。我们必须保证我们要按照以下步骤去制止细菌的繁殖。 USE DISINFECTANT - to halt the spread of germs.使用洗涤剂来制止细菌的传播。 USE BOILING WATER AND DETERGENT - to stop infectious organisms.使用沸煮的方法或洗涤剂来防止易传染的生物。 All cleaning products are of industrial strength and have been tested to pass set standards of effectiveness and should be used at all times.在工作其间所有的清洁成果都必须达到并通过卫生防疫的检查。 All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全，卫生防疫与卫生的规定。 APPROVED BY: SIGNATURE/DATEPREPARED BY: david zhang 制订者：DESIGNATION 批准者：DESIGNATION SIGNATURE/DATE DOC.
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0003 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Understanding Blood Borne pathogens 任务：了解血液细菌 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Procedures: (Bacteria, Viruses, and other micro-organisms that are carried in a persons blood stream and other body All Kitchen Associ-fluids), cause serious diseases such as Hepatitis A, ates will take pre-Hepatitis B, HIV, and other infections. (细菌，病cautions to protect 毒，与其它的细菌引起的微生物被传染到人体的血液当中或themselves and asso-ciates against Blood 身体的其它不安定的局部) ，这样会引起严重的疾病例如甲型肝炎，乙型肝炎， Borne Pathogens or HIV，与其它传染病。 BBP 1. All food handlers MUST be inoculated appro-Special training will priately against BBP be conducted and care 所有食品操作必须作BBP预防注射。 will be exercised to 2. Cover all cuts, scrapes, rashes, other open handle certain foods wounds, with the proper bandage affected part that carry pathogens. of the body does not e anywhere in contact 所有厨房人员必须要预with the food.使用专业绷带包扎好任何切伤，擦防和保护他们(她们)自伤，划伤，与其他创伤，受伤的地方无论哪里都不己和同事不要被血液细能接触食物。 菌感染或BBP(细菌，病3. Handle sharp objects like needles, knives, 毒，和微生物在人的血etc with care. 操作锐利的厨具如用针缝食物，液中流动或身体其它的刀，等等一定要小心。 分泌液)感染 4. Eating, drinking, smoking, and handling con-如果你加工有可能传染tact lenses, applying cosmetics applying lib 病菌的食物时必需要经balm only in areas safe from the presence of 过特殊的培训和必要的BBP.吃东西、喝东西、吸烟，和摘带眼镜，涂化妆训炼才可以操作。品一定要在安全的地方。 5. Wash hands and skin immediately after contact with contaminated body fluids or objects and report this incidents to security 在接触身体的分泌液后一定要马上清洗手和皮肤 6. Use the appropriate safety equipment such as gloves, masks, and aprons.使用适当的安全工具例如一次性卫生手套，口罩和围裙。 7. Inform your supervisor if you feel that you experience ANY suspected strange symptoms of illnesses 如果你平经验感觉身体有任何不适时必须要通知你的厨师长。 8. Report any contaminated areas to security or duty manager 发现任何污染区必须报告给保安或当班经理。 All Kitchen Associates will take pre-cautions to protect them-selves and associates against Blood Borne Patho-gens or BBP Special train-ing will be conducted and care will be exercised to handle certain foods that carry patho-gens. 所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染 如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才可以操作。 PREPARED BY: david zhang APPROVED BY: DOC.
制订者：DESIGNATION SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0004 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Personal & Food Hygiene 任务：个人卫生和食品卫生 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO Personal Hygiene and Cleanliness: 行动 Standard: Procedures: All kitchen associates will practice the following guidelines on Personal Hygiene and Cleanliness:所有的厨房员工的个All Kitchen associ-人卫生必需按照以下各项规定去执行： ates will ply with the Food and Hygiene Kitchen associates will厨房员工将 laws, to make sure Shower or bathe daily.每天要淋浴或洗澡。 that the food is safe Wash or Shampoo hair everyday每天要冲洗或使用香for human consump-波洗头发。 tion. 在厨房里你所接Use anti perspirant and deodorant使用香水或除臭触和使用的任何东西都剂。 必须是卫生的和符合食Brush teeth, especially after eating heavily 品卫生法，并保证消费flavoured foods like garlic坚持刷牙，特别是者的食物是安全的。 吃了有异味的食物如蒜。 Keep uniforms clean at work and change daily工作Before handling any 时必须保持工作服干净并坚持每天更换。 food items, all Not wear any jewellery, bangles, earrings, Kitchen associates watches etc while at work当班时禁止佩带珠will attend and suc-宝，包括手镯、脚链，耳环，手表等等。 cessfully plete the Keep your hair clean and tied back for women,保Departmental Training 持你的头发干净，女孩子要把头发盘起来。 sessions on在你操作任 何食品之前，所有的厨Short and close cut for men Shave daily if need-房员工必须参加并顺利ed, no stubble or facial hair permitted如有完成部门的培训 必要每天必须修剪你的胡子或刮掉胡子，不允许把 头发剪的短短或颜上颜色。 Personal HygieneMUST NOT SPIT IN ANY AREAS IN THE KITCHEN, 个人卫生 INCLUDING GARBAGE BINS禁止在厨房里任何地方随Food Hygiene食品地吐痰，包括往垃圾筒里吐痰。Use plenty of 卫生 soap and hot water to wash hands frequently especially经常使用多一些肥皂和热水去洗你的手All Items that are 特别是。 handled, touched, ➢ Before going on duty工作之前 used and served must ➢ After sneezing or coughing, blowing nose, be of the highest touching any soiled items, after break, standards of Hygiene smoking cigarette, using the bathroom打and sanitation你所触喷嚏或咳嗽，挖鼻孔，触摸过任何污物之后，摸的任何使用和服务的休息，吸烟，使用卫生间之后 DOC.
REASON 原因 All Kitchen associates will ply with the Food and Hygiene laws, to make sure that the food is safe for human consump-tion. 在厨房里你所接触和使用的任何东西都必须是卫生的和符合食品卫生法，并保证消费者的食物是安全的。 食品必需符合卫生与防疫。 The following Guide-lines MUST be strict-ly adhered to. 必须严格遵守以下规定 After eating or drinking吃东西和喝东西 Touching parts of thebody especially eyes, nose, mouth.揉眼镜，鼻子，嘴或身体的其它部位 ➢ Using tissue or handkerchief使用织物或手帕 ➢ Handling raw foods or unwashed fruit or vegetables加工生的食物或不干净的水果和蔬菜 ➢ Taking out trash倒垃圾 ➢ After touching unclean items like Money, soiled dishes, linen, Chemicals, Deter-gent在触摸不洁东西之后例如钱，弄脏的菜，亚麻制品，化学药品，洗涤剂。 Food Hygiene and Sanitation食品卫生和防疫 1. plete the Food hygiene course as stipulated by Department head按照部门经理的规定完成食品卫生的培训课程。 2. Stay at home when you are sick如果你生病要呆在家里。 3. Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage使用干的带杀菌剂的绷带包注你的伤口如刀伤，烫伤，擦伤处 4. Do not allow food to e into contact with the injured part, wear gloves if needed or finger stalls严禁食品与受伤的部位接触，如有必要需手套或使用手直接接触菜品食需要带手套。 5. Do not touch, scratch, or pick face or nose or other parts of the body- especially in guest contact areas, use the locker room for such bodily functions and - wash hands after禁止用手搔痒，触摸面部，挖鼻孔，或身体的其它部位特别是在客人面前，以上这些动作只能在卫生间或更衣室进展，并且事后要洗手。 6. Keep raw food away from cooked or ready to eat foods在你调配食品时生的食品和熟的食品要放开或马上吃的食品。 7. Keep food away from all chemicals保证食品远离化学药品。 8. Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible从保鲜冰箱和冷冻冰箱拿出的食物不能在外面放的时间太长。 9. DO NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDING GARBAGE BINS禁止在厨房里任何地方随地吐痰，包括往垃圾筒里吐痰。 10. Wash all raw fruits and vegetables.洗涤所有的水果和蔬菜。 11. Cover foods at all possible times during and after preparation.在工作的时候食品要盖好与准备工作完毕之后也要盖好。 12. Never plate food that has fallen or touched floor or other unsanitary areas.绝对不能把作好的菜跌落、放在地上或放在其它不卫生的地方 13. Always use tongs, or scoops when necessary, ➢ ➢ DOC.
wear gloves where needed必须使用夹子，或勺拿食品，或有些食品需要用手时要带手套 14. Use appropriate safety equipment like gloves, face masks, and eye protection aprons, when needed当你需要的时候，使用适宜的安全工具例如一次性手套，口罩，防护眼镜与围裙。 15. Hold foods at correct temperatures as per guidelines根据规定保证食品在适当的温度。 16. Wipe up spills promptly马上擦掉洒的东西。 17. Clean and Sanitize equipment, utensils, after each changed use, which includes, knives, cutting boards, etc. 每次更换使用之后要清洁和消毒设备，器具，包括刀具，砧板，等等。 18. Use FIFO method for storing food (First In First Out)使用先进先出的方法储存食物。 19. Always store food in Food grade containers and food wrap储存食物时要把食物放在相应的容器内或包裹好。 20. Always date and label food leftovers储存剩余食品必须要贴上标签并写上日期。 21. Store Raw or Thawing meats on the lowest pos-sible Refrigerator shelves储存生的或解冻肉类一定要放在冰箱的最低层。 22. Do not refreeze foods after they have been thawed经过解冻的食物一定不能再把它冻起来。 23. Keep food out of the danger zones as much as possible, Refer S&P on Food storage必须保证食物远离危险的地方，参考食物储存的标准和程序。 Special for cooks只限于厨师 24. Use a Two spoon method for tasting food,(Pour or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of food)使用两个勺的方法品尝食物，(放置在容器里的食品要使用干净的勺称出食品并倒入另一个勺中再品尝，不能在称放食品的容器或作好的食品上面品尝食品)。 25. Wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at leat 20 –30 secs. Rinse under hot water at least for 20-30 secs.( Follow this procedure twice if you have used the rest room) use a single use pa-per towel or Air hand dryer.洗手时只能在规定的地方洗手，要使用热水洗你的手和碗部，并使用肥皂搓洗最少20—30 秒。然后在使用热水冲洗最少20—30秒。(如果你从休息室回来要按照这个方法清洗两便) 必须使用纸巾或干手机把手弄干。 26. It is especially important for you to recog-nise the potentially hazardous foods you work which include, Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish.对于潜在的污染食物的危险这种方法是非常重要的可能被污染的食物包括鸡蛋，牛奶，鱼，家禽，猪肉，牛肉，贝壳类。 DOC.
PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0005 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Personal Grooming and Appearance 任务：保持个人卫生 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All Kitchen associ-ates will report for duty on time in full-specified uniform and accessories. They will maintain a neat and tidy appear-ance during their shift. Nametags will be worn at all times whilst on duty. 所有厨房员工必需准时到达厨房上班并穿戴好干净整齐的工作服与角巾和围裙。在当班的时候必需保持干净整洁的DOC.
Procedures: 1. 2. 3. 4. 5. 6. All Kitchen associates will report Obtain a clean, pressed uniform from the uni-for duty on form department by submitting the soiled uni-time in full-form.要从布巾间换取干净整洁的工作服。 specified uni-form and ac-Check uniform after changing.在换好工作服之后cessories. 一定要检查。 They will Ensure that shoes are clean, that uniforms maintain a are well maintained with all buttons, no neat and tidy rips, tears, or stains.保持鞋是干净的，保持工appearance 作服上的扣子不能少，不能有破口，不能有撕破的during their 地方，或污点。 shift. All buttons and bows and belts to be done up.Nametags will 所有的扣子、蝴蝶结和腰带必需挤好。 be worn at all Hair neatly groomed,头发整洁的要求 times whilst Males to be clean shaven, moderate aftershave on duty. or deodorant to be worn, clean well cut fin-所有厨房员工必ger nails, and well groomed bed hair, clean 需准时到达厨房face and ears. 男的必需是刮过胡子的，适当的外表。 在当班的时候必需要佩带好名牌。 喷一些香水或除臭剂，修剪指甲，与头发不能超过衣领，脸和耳朵必需干净。 7. Females, moderate amount of facial make-up including lipstick, one stud or sleeper ear ring, one wedding ring or engagement ring, clean finger nails and no bracelets of any description.女的，要经过适当的化妆包括涂口红，只能适当的点缀自己或耳丁，一个结婚戒指或定婚戒指，修剪干净整齐指甲以与不能佩带任何形式的手镯。 8. Nametags are to be worn at all times, nametag is to be placed on the left hand side of the vest, or blouse and will always be in as good as new condition. Nametags with scratches are to be immediately replaced.在工作时间内必需佩带名牌名牌，名牌必需佩带在你的上衣左边胸部位置，并保持名牌总是好的就像新的一样。名牌如果有刮痕必需马上换一个新的。 9. Personal grooming checklist: Hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 个人卫生检查表：头发，面部，工作服，双手，鞋，口腔，牙齿，耳朵，姿势与走路。 10. Remember, first impressions are extremely im-portant as to how the guest will react through their dining experience.第一印像是非常重要的如果给客人的第一印像不好会影响他们(她们)进餐的。 11. No earrings, watches, ring or costume jewel-lery allowed in the kitchen.在厨房里不允许佩带耳环，手表，戒指或珠宝。 12. No whistling, chewing gum, smoking, or spit-ting in the kitchen.在厨房里不允玩儿扑克，吃口香糖，吸烟，或随地吐痰。 13. Noses should not be touched when handling food, and never sneeze into food.当你操作食品时不能用手触摸鼻子，以与绝对不能对着食品打喷嚏 14. Always wash hands with soap after visiting the toilet and also when handling other things besides food.使用过卫生间以与作其它与食品不相关的事情之后必需要使用肥皂清洗双手除了操作食品以 15. Remember your appearance is a reflection of your character; take good care of yourselves and also your uniform.记注你的外表是反映着你的个性，时刻注意你自己以与你的工作服 PREPARED BY: david zhang 制订者：上班并穿戴好干净整齐的工作服与角巾和围裙。在当班的时候必需保持干净整洁的外表。 在当班的时候必需要佩带好名牌。 APPROVED BY: 批准者： DOC.
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0006 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Occupational Safety 任务：职业的安全 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All Kitchen staff will practice Occupa-tional Safety & Kitchen Safety at all times in the F&B-Kitchen area. 在厨房工作的时候所有厨房员工必需熟悉职业安全与厨房安全的准那么。 Procedures: Read and understand the guidelines for occupational safety and kitchen safety Occupational and workplace safety must be practiced at all times for the认真阅读与了解职业安全和厨房安全的准那么职业安全和工作环境的安全必需是有经验对于 ➢ Promotion and maintenance of the highest de-gree of physical, mental, and social well being of all associates. 所有员工必需增进和保持良好的身体状况，精神状况与社交经验。 ➢ Prevention of health risk caused to or by fellow associates as a result of the work place预防工作区域内有病的人会传染到其他的员工。 ➢ Protection of associates in their workplace, from risks adverse to health保护员工在他们(她们)的工作区域里，身体不会受到伤害。 All Kitchen associates所有厨房员工 1. Must participate in orientation, and attend the sections of occupational safety必需参参加职培训，和职业安全培训。 All Kitchen staff will practice Occu-pational Safe-ty & Kitchen Safety at all times in the F&B-Kitchen area. 在厨房工作的时候所有厨房员工必需熟悉职业安全与厨房安全的准那么。 DOC.
2. Must participate in Kitchen safety training during departmental orienta-tion, and attend the sections on kitchen safety在参加部门人职培训其间必需参加厨房安全培训。 3. Must sign and acknowledge that they have read and understood the safety regulations as portrayed in the safety handbook.必需签字与承认他们(她们)已经认真阅读和理解了安全规定并能背诵安全手册。 Ask supervisor if you have any questions at any time任何时候如果你有任何疑问都可以询问你的管理员。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0007 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Wearing Uniform 任务：工服的穿着 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All Kitchen associ-ates must all times, report for duty in the issued clean and plete Kitchen uni-forms and accesso-ries, These must be maintained in a clean and proper condition at all times所有厨房员工在当班时间里都必须保证工服干净并穿着整齐，在任何时候，所有的工服必须在干净和适当的条件下保存好。 Each set of plete uniforms must prise DOC.
Procedures: 1. Report to the linen room with your dirty or soiled uniform at the allocated times; make sure that you have a plete set to return.在规定时间内，准备到工服房换掉自己脏的或有油迹的工服，保证工服完整。 2. Hand over the soiled uniform to the Linen room attendant in exchange for the clean set. 到工服房更换掉脏的工服，并着装整齐。 3. Check your uniform to make sure that all items are clean and plete without any tears or buttons missing, strings attached to aprons etc….检查你的工服确保在当班时间干净与完整无任何破损，扣子无丢失，围裙系好。 4. Wear your uniform following the Grooming Standard and make sure that it is clean and neat.按照仪容仪表的标准穿着工服，并且保证工服的干净与完整。 All Kitchen associates must all times, report for duty in the issued clean and plete Kitchen uniforms and accessories, These must be maintained in a clean and proper condi-tion at all times所有厨房员工在当班时间里都必须保证工服干净并穿着整齐，在任何时候，所有的工服of Uniform每件工服都必须穿好： • 1 pair of Chefs / Cooks trousers一件厨师裤子 • 1Chefs Jacket一件厨师上衣 • 1 Scarf or Neck-tie一条三角巾或领带 • 1 Apron一条围裙 • 2 Kitchen towels 两条厨师毛巾 Accessories附加： • 1 Hat or head protection一个帽子或头部保护用品 • 1 pair of Protec-tive shoes一双厨师鞋 Name badge or Name Identification 名牌或名卡 5. Trousers must be properly buttoned and zipped 必须在干净和适up, securely fastened at the waist and must be at 当的条件下保存the right length 好。 保证裤长适宜然后把裤子穿着好。 6. Chefs Jackets must be buttoned pletely with no part of the jacket open or unbuttoned at any time, ensure that all buttons are intact & in good condition.在当班时间，厨师的上衣必须把扣子扣好，不允许上衣敞开，或解开扣子，确保扣子的完整。 7. Cigarettes packets, pagers, mobile phones or other personal effects cannot be carried in the top breast pockets. 香烟，传呼机，手机或其它物品不能装进上衣口袋。 8. Necktie or scarf must be worn around the neck neatly and finished off with a neat knot.领带或三角巾佩带必须整洁。 9. CHEFS HATS MUST BE WORN AT ALL TIMES while in guest contact areas or in the kitchen and back of house areas.当班时间厨师必须戴好帽子(在厨房或与客人接触时) 10. Clean chefs hats must be worn correctly in a straight position so as to cover hair above the ears. 厨师帽必须干净，把头发盖住戴在头部最正确位置。 11. For women with long hair, a hair net must be worn with the hair neatly tied down and tucked under the hat as much as possible.女员工头发较长必须用网罩尽可能地把头发塞进帽子里。 12. Your name badge must be worn on the left side above the breast pocket at all times. 在当班时间，自己的名牌必须佩带在左胸上方。 13. The Name badges should belong to the individ-ual persons; any “Borrowing〞 of name badges is not permitted. 名牌只属于你自己，任何名牌的转借都是不允许的。 14. The name on the badge must be legible for persons to read 为了其它人能够读出，必须保持名牌的清晰。 15. Clean aprons must be worn while in the Kitch-en or Guest service areas at all times; the apron must be worn at a length below the knees and NOT above the knees.在厨房或与客人接触必须佩带干净的围裙，而且围裙的长度在膝盖以下，不能在膝盖以上。 16. Aprons must not be used for wiping tables, carrying hot food, or any other such kitchen tasks.不能用围裙擦拭桌子，拿取热的食品或其它用途。 17. Kitchen towels must be used for performing the various tasks of wiping, and holding hot utensils. DOC.
厨房的专用毛巾必须用作擦拭桌面或拿取热的食品。 18. Each person must be responsible for his/her kitchen towels and must be accounted for at the exchange in the linen room. 所有员工都有责任爱护好厨房的毛巾，到工服房交换必须入帐 19. At the end of your shift ALL the items of uniform MUST be either stored in your person-al locker or returned to the linen room for exchange.在你下班时必须把工服的全部存放在自己的更衣柜中或拿回到工服房去更换。 20. Any Heavily Soiled uniforms must be placed in a laundry bag tied up securely and stored in your locker if the linen room is closed 所有污损较重的工服必须放进专用洗衣袋中系好，如果工服房下班，先放进自己的更衣柜中。 21. Uniforms and accessories must not be left ly-ing around in locker rooms and other back of house areas, eg Associate Dining Room, Rest rooms, Loading Docks etc 工服与所有的附件不能遗忘在更衣室，或后方区域，例如：员工餐厅，休息室，卸货区等等。 22. Wear your uniform with pride it is a symbol of your profession. 穿着好自己的工服，它是你职业的象征与骄傲。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0008 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK:Cook’s basic responsibilities 任务： 厨师的根本职责 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Procedures: All kitchen cooks and All kitchen cooks and chefs are responsible for.所有厨房人员的职责(包括厨师长与厨师) chefs will practice DOC.
All kitchen cooks and chefs will practice the following basic responsi-the following basic responsibilities all times and follow the general guidelines 所有厨师和厨师长必须严格遵循根本职责所有规定，同样也必须严格遵循总那么。 1. Ensuring that menu items are consistently prepared according to the standard recipes and presented as per the standards.确保菜单所有项目始终如一按照标准菜谱准备，并且符合出菜标准。 2. Maintaining Kitchen Hygiene and safety.保持厨房的卫生与安全。 3. Knowing how to use the Kitchen equipment safely and efficiently了解如何安全有效地使用厨房设备。 4. Preparing food promptly.快捷地准备食品。 5. Making food look attractive on plates or dishes烹制出能够吸引客人且有食欲菜肴。 6. Acmodating to the special dietary needs and taste preferences of Individuals.个别的食品要根据客人的口味而定。 7. Helping control wastage and costs协助控制本钱，防止浪费。 8. Working with all staff members to ensure ef-ficiency and productivity in a team environ-ment.保证与所有员工相互合作，共同创造高质高效工作环境。 9. Helping and assisting the senior chefs to test and create new dishes.协助厨师长烹制并检验推出的新式菜肴。 10. Taking active part in training at all times无论何时都要在培训中发挥积极作用 bilities all times and follow the general guidelines 所有厨师和厨师长必须严格遵循根本职责所有规定，同样也必须严格遵循总那么。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0009 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Working as a team 任务：团隊工作 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All Kitchen associ-DOC.
Procedures: 1. Help your fellow associates and guests whenever Work with each other to share work, sup-plies, equip-ates must practice the following guide-lines to work togeth-er as part of a team to promote harmony and enhance produc-tivity. 所有厨房员工都必须遵循大纲去团结工作，更有效的提高生产力度。 possible无论什么时候尽可能的帮助你的同事与客人。 ment, and in- gredients与其2. Ask you fellow associates for Help when you need 它同事一起 合so guest service does not suffer当你需要对客服务作，互相帮助，经验，须请求你的同事来帮助。 例如设备，与原 材料的使用。 3. Say hello to fellow associates and guests when you see them always use their names if you know them.当你遇到同事或客人时必須再和他们礼貌的打招呼，如果你認識他們(她們)一定要称呼他们的名字。 4. Say “please〞 and “thank –you〞 to fellow as-sociates and guests在与同事和客人打招呼时要说“请〞或“谢谢你〞等礼貌用语。 5. Work with each other to share work, supplies, equipment, and ingredients与其它同事一起 合作，互相帮助，例如设备，与原材料的使用。 6. Take pride in your work在工作中保持谦虚的态度。 7. Always clean you after your work. 在自己工作完毕后必须把工作区域清理干净。 8. Solve a guests and fellow associates problems by your self when possible do not blame others or other departments尽自己最大的能力帮助客人和其它同事，不要有过多的责怪。 9. Work quietly do not disturb guests安静地工作尽量不要打扰客人。 10. Be polite to food service associates必须对服务员保持礼貌的态度。 11. Be polite to Stewards必须对管事部人员持礼貌的态度。 12. Always follow the set standards and procedures一贯遵循准备的标准和程序。 13. Offer to help and assist new associated by an-swering questions and demonstrating difficult techniques提供帮助，帮助那些新员工并且积极回答他们所提出的问题，对于一些回答较难的技术问题，也可当面示X。 14. Prepare associates meals promptly and with the same care as you guests food像关照客人一样迅速的准备员工的饭菜。 15. Be respectful of the work of the Support associ-ates, such as pot and dishwashers.在工作上必须相互尊重和支持，例如在要求工程部维修设备和器皿 16. Reports repairs to Engineering, and fill a DOC.
maintenance request form if necessary在必要时填写维修报告。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0010 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Using Standard Recipe 任务：标准菜谱的使用 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: DOC.
Procedures: 1. Read the recipe thoroughly 彻底地阅读标准菜谱。 A Standard Recipe is a formula, which lists all the A Standard Recipe is a formula, which lists all the ingre-dients and methods necessary to prepare and present a dish.一个标准菜谱相当于一个公式。它包括了所有的原材料，必要的烹调方法，从原材料的准备与加工直到一道菜肴的完成。 It lists the name of the dish; the exact quantities of each ingredient and how they are to be meas-ured, and processed, cooked and presented and the portion yield. 它列举出了菜肴的名称，每一种原材料准确用量，怎样去测量，还包括了程序，制作，烹制后的状态，每一份的标准份额。 The purpose of a standard recipe is to control the produc-tion of a particular food so that it can be consistent in quality, quantity, presentation and taste regardless of who cooks it. 标准菜谱的目的是为了更好地掌握制作的细节，无论谁烹制都能使菜肴的质量保持一贯性。而且容易控制数量，也方便于介绍和品尝。 An Established Stand-ard recipe MUST be strictly adhered to and followed and must not be changed in any way or form with out permission from the DOC.
2. Check that you understand all the terms used in the recipe 核实并清楚地了解用在标准菜谱中的所有专用名词。 3. Familiarise yourself with all the items in the recipe 你必须熟悉菜谱中每一项。 4. Identify methods used to bine ingredients 鉴定食品的原材料和烹调方法的关系。 5. Make sure that you are familiar with all the process in the recipe 确实熟悉菜谱里的全部过程。 6. Scale the recipe if more portions are required 如果要求很多份，须称出标准的重量。 7. Prepare a work plan 安排好准备工作。 8. Requisition any food needed for the production 申请所有需要制作的食品。 9. Gather all required ingredients, utensils and tools required 收集好所需的原材料，器皿，以与工具。. 10. Set equipment to correct temperatures and speeds 迅速把所需设备的温度调试正确状态下。 11. Weigh and measure all ingredients accurately, Do not Estimate 准确地称出或量出所有的原材料，不能估算。 12. Check that all ingredients are included and the measurements are correct. 核实所有的原材料，包括计量单位。 13. Proceed step by step through the method of prep-aration 着手于烹调食品的准备工作。 14. Check your product during the process, as timing is important for many dishes 对于许多菜肴，在加工制作过程中，时间的长短是相当重要的。 15. Maintain a clean work area 保持工作间的清洁。 16. Seek help from supervisor if you do not follow any step of this Recipe.如果你不能按照标准步骤进展，那么必须找你的主管来帮助。 ingredients and methods necessary to prepare and present a dish.一个标准菜谱相当于一个公式。它包括了所有的原材料，必要的烹调方法，从原材料的准备与加工直到一道菜肴的完成。 Executive Chef. 未经行政总厨许可，任何人都不能更改确定好的标准菜谱，必须严格遵循之。 APPROVED BY: SIGNATURE/DATEPREPARED BY: david zhang 制订者：DESIGNATION 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates DOC.
部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0011 职位： 全体厨房员工TASK: Fundamental Kitchen Duties 任务：厨房根本的职责 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 Standard: All staff must ensure that the correct pro-cedure must be fol-lowed for the funda-mental kitchen duties at all times prior to preforming any kitch-en task or duties. 所有员工必须保证厨房程序的正常运转，成功的作好预先准备工作是相当重要的，无论哪个厨房或其它的工作岗位，在工作的时间内，都是一样的。 Methodical & logical workflow, workstation set-ups must be prac-ticed at all times using the following basic procedures. Specific ones must be added on to, for in-dividual recipes and specific service are-as 有效的和符合逻辑的工作方式,在每个工作区域，在所有工作的时间内，必须熟练地运用以下根本程序。 对于一些个别菜谱和特定的服务X围，必须附加进去。 Procedures: 1. A plete understanding of fundamental culinary knowledge and skills 必须完全了解根本的厨房专业知识和技能。 2. Know Basic Knife handling skills 刀法的根本技巧。 3. Know how to Prepare garnishes 准备装饰菜肴的饰物。 4. Know how to use a standard recipe format 使用标准食谱卡。 5. Under menu and recipe terminology 理解菜单与菜谱上的专业术语。 6. Understand Hygiene and sanitation regulations 了解个人卫生与食品卫生法的有关规定。 7. Know Basic Food storage principles 知道储存食品的根本原那么。 8. Know Basic Safety regulations 知道安全的根本原那么。 9. Knowledge of equipment and tools in kitchen 了解厨房内设备与工具的必要知识。 10. Practice co-operation and teamwork and Westin.发扬团队合作精神，按照威斯汀对客服务标准工作。 11. Knowledge of Basic Occupational safety 了解一些专业的安全知识。 12. Knowledge of Basic food act main points as fol-lows 遵循以下重点食品条例知识 ➢ A High standard of Personal cleanliness must be maintained at all times, see S&P on Personal hygiene 按照个人卫生的标准与程序，保持高标准的仪容仪表。 ➢ Must wear a clean uniform at all times and endeavour to keep it clean always 在当班时间保持着装整洁。 ➢ Must wash your hands with soap and water after having any contact with any substance likely to contaminate the food product you are preparing or handling 在接触到其它物品后，须用水和肥皂把手洗净，以免把细菌传染到食品上。 ➢ Always wipe your hands on a clean towel or paper 必须使用干净的毛巾和纸X把手擦干净。 ➢ Take all precautions to protect food, trays, cutlery, utensils, and appliances from contamination, whether by persons, an-imals, dust, offensive fumes or odours.预防REASON 原因 All staff must ensure that the correct procedure must be followed for the funda-mental kitchen duties at all times prior to preforming any kitchen task or duties. 所有员工必须保证厨房程序的正常运转，成功的作好预先准备工作是相当重要的，无论哪个厨房或其它的工作岗位，在工作的时间内，都是一样的。 DOC.
➢ ➢ ➢ ➢ ➢ 并保护食品，托盘，刀具，器皿和用具不被污染，无论是人为的，害虫的，灰尘的，烟熏或有气味的污染。 Keep food away from surfaces that contain antimony, arsenic, cadmium, lead or mercury 保证食品远离一些有害的金属物质(锑，砷，镉，铅，汞) Never use chipped or cracked tableware or utensils 严禁用破损或有缺口的餐具或器皿。 Ensure that all food for sale and pro-cessing is stored at such temperatures that will as far as practicable, preserve it from deterioration.保证所有出售和加工的食品要在正确的温度下按照标准程序储存，这样可以保护食品不会变质. Do not SPIT, SMOKE, sit or lie on a work-bench or table in the workplace 在工作区内域严禁吐痰，抽烟，坐或躺在工作台上。 Any person who fails to ply with these is guilty of on offence 所有员工必须遵守。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE DOC.
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0012 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Guidelines for Chefs on show 任务： 厨房员工在餐厅的表现 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 Standard: All kitchen associ-ates that have any guest contact or who are designated to work at cooking sta-tions and supervise buffets must be dis-play a profession-alattitude at all timesSGSS skills along with the fol-lowing 12 mandments. 所有的厨房员工在与客人接触时或被指派倒餐厅里加工食品与检查自助餐台时必需时刻表现出专业素质来按照以下各项规定使用根本的喜来登客人满意标准技巧。 REASON 步骤原因 All kitchen associ- ates that have any Procedures: guest contact or who are designated to 1. Acknowledge the guest when he / she ap-work at cooking sta-proaches tions and supervise 当你认识的客人走过来时。 buffets must be dis-2. Smile and greet the guest in a clear au-play a profession-dible voice making good eye contact.对客alattitude at all 人要微笑和使用清晰准确的欢迎词句并要有目timesSGSS skills 光交流。 along with the fol-3. DO not discriminate persons against any lowing 12 mandments. gender or race不能对客人有任何的性或种所有的厨房员工在与客族歧视。 人接触时或被指派倒餐4. Must have a basic knowledge of the ho-厅里加工食品与检查自tels facilities and outlets.必需要详细了助餐台时必需时刻表现解酒店的根本设施和安全出口。 出专业素质来按照以下5. Act immediately on request without delay 各项规定使用根本的喜and be courteous in replying 来登客人满意标准技要迅速准确有礼貌的回答客人的问题。 巧。 6. DO NOT blame other departments or fellow associates we are one team. 不要怨恨其它部门或同事因为我们是一个集体。 7. Basic Conversational English Skills are a must for all Cooking station cooks and chefs, especially at breakfast. 所有厨房的厨师与大厨，特别是早餐厨师必需要有根本的英语会话能力。 8. Grooming must be of the highest stand-ards at all times时刻保持高标准的仪表仪容。 9. When directly handling food in front of guest always use gloves.当你在客人面前操作时食物时必需要带上卫生手套。 10. Do not stand in groups with your fellow associates and chat 不要几个人站在一起聊天。 HOW TO DO IT DOC.
11. Stand erect at all times do not slouch or stoop,站立时一定要站直不要无精打采的站着或弯下上身。 12. Maintain the codes for personal grooming and hygiene at all times 时刻保持仪表仪容与个人卫生的标准。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0013 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Service Standard for Chefs 任务：厨师的服务标准 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 All Kitchen associates, at Procedures: all times, must conduct 1. Personal presentation, uniform must be in immac-All Kitchen associ-ulate condition, clean and worn with pride, hats, them-selves in ates, at all times, a professional scarves, must be worn at all times, hair to be must conduct them-manner and above collar and kept clean个人展示，所有员工在selves in a profes-ensure that 当班时间，都必须身着干净工服，把帽子，三角巾佩带sional manner and en-their appear-整齐，头发干净并且不能超过衣领。 sure that their ap-ance, atti-2. Shoes to be of the standard required by the pearance, attitude, kitchen and clean at all times在当班时间必须按照tude, and work and work practices practices are 厨房要求穿标准的工鞋，并且保持鞋子的清洁。 are of the highest of the highest 3. Practice good personal hygiene habits, bad standards, as per the breath and body odour are offensive to guests and standards, as SGSS guidelines and per the SGSS fellow associates and will not be tolerated养成the following Stand-guidelines and 良好的个人卫生习惯，不好的气味对于客人与同事都是ards. the following 不礼貌的。 所有厨房员工，在当班4. Name badge must be worn at all times on the left Standards. 的任何时间，必须保持所有厨房员工，side above the breast pocket, should be legible 自身专业的礼貌，并且在当班的任何时and BE YOUR OWN.在当班时间名牌必须在胸部衣袋左上保证仪表，态度，按照间，必须保持自方佩带好。必须是自己的名牌且保持字迹的清晰。 高标准工作，遵循SGSS身专业的礼貌，5. Jewellery not allowed in the kitchen except for 的方针，并且遵循以下small ear studs, wedding band, Make up should be 并且保证仪表，的标准。态度，按照高标simple& plain.珠宝不能带进厨房，除非一些小的，简准工作，遵循单的装饰。 SGSS的方针，并6. Men should not have facial hair and must be clean-shaven at all times, NO Stubbles allowed.当且遵循以下的标准。班时间男员工脸上不能有毛，要勤刮脸，刮胡须，不能有残落的头发。 7. NO noisy clearing of throat, spitting, blowing of nose, picking nose and face, ears etc-These Standard: DOC.
will be taken seriously, as these acts promote the spread of diseases.不能咔痰，吐痰使鼻子发出怪声，挖鼻掏耳等等。这些行为都是很严肃的，它能导致疾病的传播。 8. There will be NO SMOKING AT ANY TIME in any kitchen and back of house areas including food prep offices, loading dock, receiving, stores etc.在厨房当班任何时候，任何地点(房后，加工间，收货库等等)都不能吸烟。 9. NO Cigarettes will be allowed to be carried whilst on duty in Chef coat pockets or trouser pockets当班时间不允许在上衣口袋和裤子口袋装有香烟。 Requirements for Kitchen Staff厨房员工的要求： All products that arrive in the hotel will be of the highest quality and any substandard items must be rejected at once.所有到达酒店的产品必须按照高标准验收质量，任何不合格产品拒绝验收。 Prepare food with T.L.C.(Tender Love & Care) with Flair. 在准备食品时需要细心，爱心，关心和鉴赏力。 Remember HOT FOOD HOT: COLD FOOD COLD牢记热的食品必须是热的，冷的食品必须是冷的。 Do not wait for jobs, continually be on the look out for something to do, if you are not sure ask your supervisor对于工作不能一味的等待，要不断找出事情来作，假设不能这样，向你的主管问清。 Always maintain and positive and cheerful attitude even under pressure. 一贯保持积极的态度和愉悦的心情，甚至在有压力的情况下也能如此。 Do not let your colleagues down by taking artificial sick leave, this will be handled very seriously不能让你的同事，使用一些不真实的病假，对此须慎重对待。 Follow the standards set by the senior chefs由高级厨师按照标准准备。 Be mitted to deadlines as we work in a pressure envi-ronment为了如期的完成工作任务，适当地给员工一些压力。 I don’t speak English, or I don’t Understand is not a good enough answer, find some one who can under-stand the language and plete the job well. “我不会说英语〞“我不懂〞不是一个很好的回答，必须向一些听得懂英语的同事了解清楚，并且出色地完成工作任务。 APPROVED BY: SIGNATURE/DATEPREPARED BY: david zhang 制订者：DESIGNATION 批准者：DESIGNATION SIGNATURE/DATE DOC.
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0014 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Operation of Kitchen Equipment 任务：坚持安全操作厨房设备 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Procedures: 1. Never switch on a machine if you do not know how All Kitchen associates it works. 如果你不知道如何操作机器绝对不要使用。 will practice safe 2. Always switchoff and unplug the machine before operation of kitchen cleaning.一定要先关掉开关再拆卸零部件进展清洗。 equipment to prevent 3. Never spray any machine with the pressure cleaner.accidents and any 清洁人员绝对不能把水喷射到机器设备上。 unnecessary delays to 4. Do not assemble a machine without having been serve the guests. shown how to do it by your Sous Chef.在厨师长没有厨房员工必须要坚持安教你如何装配机器设备之前绝对不能自己装配机器设全操作厨房设备以防止备。 发生事故与造成对客人5. Check the rating of a machine before loading.在使服务的不败必要的延误用之前必须检查是否能承受你要加工的食物。 6. If a machine starts to make a noise or sparking, switch off the machine and inform your Sous Chef andEngineering ASAP. 如果在一开始使用机器设备时发现有嘈音或火花时一定要先关掉开关并要马上通知你的厨师长机工程部。 7. If a machine starts to smoke or impart a burning smell, turn it off immediately and call the Sous Chef and engineering ASAP.如果在一开始使用机器设备时发现设备冒烟或像烧了一样要马上关掉开关并与时通知你的厨师长和工程部。 8. Always remember ---If you are not sure - ASK.如果 All Kitchen associates will practice safe operation of kitchen equipment to prevent accidents and any unnecessary delays to serve the guests. 厨房员工必须要坚持安全操作厨房设备以防止发生事故与造成对客人服务的不败必要的延误 DOC.
你不清楚- 必須要問 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0015 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Participating in Fire Drill 任务：参加消防培训 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 Standard: All Kitchen associates will be familiar and petent with basic fire safety ensuring the safety and security of the hotel property, guests, and associates at all times. 在工作的时间里所有厨房员工必需熟悉和掌握在火灾发生时根本的保护酒店财产，客人，与员工安全的技能。 REASON 步骤原因 All Kitchen associates Procedures: will be familiar and 1. Read the Safety section in the Staff Handbook.认真petent with 阅读安全手册中关于消防安全知识的局部。 basic fire 2. On initial receipt of \"A\" Code (fire alarm) all safety members of emergency brigade will respond whilst ensuring the all others remain at work until otherwise safety and informed.当酒店火警铃响了之后所有义务消防成员都必security of 需到达你的指定位置其他员工应该继续工作直到另有通the hotel 知为止。 property, 3. If evacuation is deemed necessary, this will be guests, and announced through the public address system.如果必associates at 需要疏散的话，一定要按照规定的疏散路线疏散。 all times. 在工作的时间里When Evacuation is Announced: 当通知疏散时： 所有厨房员工必4. Remain calm and do not panic.要保持镇静不要惊慌。 需熟悉和掌握在5. All F&B-Kitchen staff will switch off all power to 火灾发生时根本all machinery.所有厨房员工一定要把所有的机器设备的保护酒店财的电源开关关掉。 产，客人，与员6. Assemble away from the building at the specified 工安全的技能。 location where Department Head will ensure all employees are accounted for.在酒店外指定的地点集合部门经理要保证所有的员工全部到齐。 7. Only the General Manager or his representative will issue a statement regarding a decision to return to work.只有酒店的总经理或他的代表有权发布决定所有员工是否返回工作岗位 HOW TO DO IT DOC.
PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0016 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Maintaining Professional Appearance 任务： 保持专业的仪容仪表 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Procedures: All kitchen associ-1. All staff must be in plete uniform when on duty ates, while on duty, (including hat, scarf, apron, safety boots) socks must be in plete uni-must be worn at all times. 所有员工在当班的任何时form and maintain 候都必须整齐地穿着工作服(包括帽子，三角巾，围good personal hygiene 裙，专业鞋袜)。 at all times 2. Hair must be clean and tied up for female staff 所有员工在当班的任何and should not reach shoulder length for male em-时候都必须整齐地穿着ployees.男员工头发必须干净，女员工头发必须扎好，工作服，并且保持好个而且长度不能过肩。 人仪容仪表。 3. Finger nails to be kept clean and cut short.保持指甲剪短并保持清洁。 4. No earring, watches, rings or costume jewelry al-lowed in the kitchen.在厨房不允许佩带耳环，手表，戒指，或穿着配有珠宝的衣服。 5. No whistling, smoking or spitting in the kitchen.在厨房不能吹口哨，吸烟，吐痰。 6. Nose, face and should not be picked or scratched or touched when handling food, and never sneeze into food.在制作食品时不能模鼻子，并且严禁对着食品打喷嚏。 7. Always wash hands with soap after visiting the toilet and also when handling other things besides food. 上完洗手间或接触其它非食品后必须用肥皂洗手。 8. Remember your appearance is a reflection of your character; take good care of yourselves and also your uniform.牢记你的仪容仪表能直接反映你自身的品质，在爱护自己的同时也要爱护好工作服 All kitchen associates, while on duty, must be in plete uniform and maintain good personal hygiene at all times 所有员工在当班的任何时候都必须整齐地穿着工作服，并且保持好个人仪容仪表。 PREPARED BY: david zhang 制订者： APPROVED BY: 批准者： DOC.
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0017 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Attending Pre-service Brief-ing 任务： 参加餐前例会 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Procedures: 1. Be on time.必须准时参加。 All rostered kitchen associates will attend 2. Participate.积极地参与。 3. Gather information and write down items.收集信息the pre-service 并且写下逐条项目。 briefing 5 minutes 4. municate with other staff.有效地和其他员工沟通。 before the start of 5. Check booking numbers in restaurant.查看餐厅的预the shift ensuring 定客人数据。 effective munication 6. Check occupancy forecast.查看居住客人的预报。 on all-important 7. Know what the menu items are for the day知道当天matters. 菜单的每个条款。 所有排班员工必须在上8. Know what the daily special is. 班之前参加服务例会五知道每天推出的特色菜肴。 分钟，针对于一些重要9. Check any training schedules检查所有的培训计划。 的事件，能够有效地保 持沟通。 PREPARED BY: david zhang 制订者：DESIGNATION All rostered kitchen associates will attend the pre-service briefing 5 minutes before the start of the shift ensuring effective munication on all-important matters. 所有排班员工必须在上班之前参加服务例会五分钟，针对于一些重要的事件，能够有效地保持沟通。 APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates DOC.
部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0018 职位： 全体厨房员工TASK: Reporting to Work on Time 任务：准时上班 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 Standard: Procedures: 1. You Must enter the premises through the author-All kitchen associ-ized staff entrance上下班时你必须走员工通道。 ates will report for work 5 minutes before 2. Change into a clean uniform换上整洁的工作服。 3. Ensure that you are properly groomed and attired start of shift in as per the Grooming standards确保你的仪容仪表和clean and plete uni-服饰符合标准。 form, correctly pre-4. Report to your workstation, 5 minutes prior to sented and groomed, the rostered working time in plete uniform, with ensuring no delays in all necessary tools for your shift as required.按servicing the guests. 照排班时间提前5分钟，换上工服，携带好上班所需的所有员工必须提前5分钟工具后上班。 着装整齐上班，呈现出 最正确的仪容仪表，不 能耽搁客人的服务。 PREPARED BY: david zhang 制订者：DESIGNATION REASON 原因 All kitchen associates will report for work 5 minutes before start of shift in clean and plete uniform, correctly pre-sented and groomed, en-suring no de-lays in ser-vicing the guests. 所有员工必须提前5分钟着装整齐上班，呈现出最正确的仪容仪表，不能耽搁客人的服务。 APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 DOC.
TASK NO: 任务序列号： SP-FB-WB-0019 TASK: Filling Out Time-Sheets 任务：签到薄 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO REASON 行动步骤原因 All employees will fill Standard: Procedures: their time sheets (Sign All employees will 1. Arrive at workstation as your rostered start time. in- Sign out fill their time 按照排班的时间要求准时到达工作间。 sheets) on a 2. Enter the start time in your time sheet using the 24-hour sheets (Sign in- Sign daily basis clock method. out sheets) on a dai-and will have 在你开始工作时使用二十四小时钟表格式。 ly basis and will 3. At the end of your rostered shift enter in meal breaks and them validated have them validated finishing time also in the 24-Hour clock method.排班的时间中by the Sous 包括用餐时间，当你下班时同样使用二十四小时钟表格式。 by the Sous Chef Chef and/or 4. Total the number of hours and place this total in and/or Executive Executive the appropriate column.在适宜栏目里写清共计小时的Chef. Chef. 总数。 所有员工每天都必须签所有员工每天都5. Bring the time sheet to the Shift Leader and have them 写时间薄(签到和签退)必须签写时间薄initial this time sheet prior to leaving the premises.如果提并且有行政总厨或厨师(签到和签退)并前离开必须有你的主管的签字与具体时间。 长的签字证实方可生6. At the end of the month, total the number of hours 且有行政总厨或效。 worked in the appropriate column每月底在适宜的专厨师长的签字证栏里写清有薪工作小时的总数。 实方可生效。 7. Sign the space provided, and submit your fully pleted time sheet to the Executive Chef and/or Sous Chef.当你的签到薄彻底完成后必须交给行政总厨或厨师长签字方可生效。 NOTE: Any overtime worked must be on instruction from the Sous Chef prior to the mencement of that overtime and must be validated on that day worked. 备注；任何加班之前都必须由厨师长指令，并且与当天的工作量相符。 A Personnel Action Form filled in by the Sous Chef andauthorized by Executive Chef must acpany any sick or annual leave.无论填写病假，年假以与人事部门的表格都必须由行政总厨或厨师长填写。 HOW TO DO IT PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
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DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0020 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Kitchen Equipment-Identifying 任务：识别厨房设备 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO REASON 行动步骤原因 All Kitchen Procedures: Associates Standard: must be able All Equipment is classified into所以的廚房設備可分為 to identify ➢ Achieve a basic Utensils, 廚房器具 and classify working knowledge Mechanical, 机器設備 all kitchen 必須具備根本的工Fixed固定設備 equipment in 作知識 order to:所有➢ Adhere to safety Utensils-廚房器具- 厨房员工必须能are small hand operated pieces of equipment器具-是小precautions and 够识别，和了解prevent accidents型手助式设备 厨房设备根本的 必須具備安全預防Examples are. Whisk, Ladle, sieve, mouli etc. 例如搅工作知识： 和防止发生意外事 拌器，长柄勺子，筛子，模子等等。 故的能力。 ➢ Promote, Preserve Mechanical-机器设备- and Protect the Can be large or small and are electrically operatedlife of the 机器设备-有大型机器设备和小型机器设备通常都是电动Equipment保养和的。 维护设备延长它的 使用寿命。 Some examples are Electric hand blenders, Meat slic-➢ Conserve energy ers, Food processors and increase ef-例如手提式电动搅粹机，切片机，食物处理机等等。 ficiency保存能量 和增加效率。 Fixed-固定设备- ➢ ply with the laws Includes immovable, gas, electric or steam operatedof sanitation, 大型固定设备-包括固定的，煤气的，电动的或蒸箱。 food and hygiene 必须遵守食品卫生Some examples are Ovens, salamanders, burners, 法与保健法。 Steamers, Large mixers例如烤箱，面火局炉，火炉，蒸The following proce-箱，大型搅拌机。 dures are general, with specific operat-1. Treat all equipment with respect使用时要爱护所ing procedures for 有的设备。 each. 2. You must pletely understand what the equipment 以下为各种设备总的操is used for and how it operates你必须了解和掌握作程序与特殊操作程如何使用和操作。 序。 3. Ask your supervisor if you have any questions, do not attempt to operate equipment with out a basic working knowledge.如有任何疑问必须询问你的管理员，不要在不清楚的情况下试图操作设备。 4. Use the right equipment for the right job.相应的工作使用相应的设备 5. You must know how to take it apart for cleaning你必须清楚的知道如何拆卸零件并清洗干净。 6. Never assemble or disassemble with the power connected. 一定不能在没有切断电源的情况下拆装设 HOW TO DO IT DOC.
备。 7. Never force parts of equipment in to fit, do it gently.拆装设备时一定不能强拉硬压零件，要轻轻地，逐渐地拆装。 8. When you have finished with a piece of Mechani-cal equipment ALWAYS MAKE SURE THAT it is dis-connected, from the power source, dismantled ready for cleaning, cleaned, and stored proper-ly.当你使用完机器设备之后必须保证切断电源，拆卸下零件并清洗干净存放在适当的地方。 9. All equipment must be maintained in good clean working order and serviced regularly when appro-priate.所有的设备在适当的情况下必须定期进展维护。 10. All Blades and cutters must be cleaned and wiped clean所有的刀和切割器必须是干净的或已經擦干淨的。 11. Never slam or kick doors especially ovens, cool rooms and fridges.关门时一定不要非常用力或用脚去关门特别是烤箱、冷房和冰箱的门。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 DOC.
TASK NO: 任务序列号： SP-FB-WB-0021 TASK:Use Kitchen Equipment 任务： 使用厨房设备 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Before operat-ing any equip-ment all Before operating any kitchen per-equipment all kitchen Fixed Equipment-确定的设备 sonnel must be personnel must be Ovens-Griddles, Stoves, Broilers, Steamers烤箱，扒able to Iden-able to Identify 板，烧烤炉，扒架,蒸箱 tify Kitchen Kitchen equipment as 1. Ask you supervisor to show you how to switch off equipment as per S&P FB-K----- the Gas or Electricity in case of an emergency要per S&P FB-K--You must follow the 求你的主管作开关气体，电流的示X，尤其对针于紧急--- outlined general pro-情况。 You must fol-cedures for each of 2. Always be conscious of safety when using gas low the out-the categories equipment to avoid burns, 当你用气体的设备时，一lined general Each individual piece 定要注意安全，防止跟明火直接接触。 procedures for of equipment has spe-3. Be alert to gas leaks谨防设备有漏气的现象。 each of the cific operating pro-4. Know where and how to use safety guards on each categories cedures in addition piece of equipment熟悉每个设备的具体位置并能安全Each individu-to these, which are 地使用。 al piece of part of the operating 5. MAKE SURE THAT PILOT LIGHTS ARE LIT, before turn-equipment has manuals for them. ing on any gas appliances确实先把火种点着，然后specific oper- 再打开气体阀门。 ating proce-在操作任何设备之前所6. Contact your supervisor if the burner is exces-dures in addi-有厨房人员都必须能够sively noisy, flame is yellow or you suspect a tion to these, 识别厨房设备与掌握它gas leak如果火炉声音过于大且火焰发黄，估计是否有which are part 们的标准与程序。 漏气现象。 of the operat-你必须遵循总的操作程7. For ovens烤箱 ing manuals 序使用每一个种类的设➢ Set the dial to the Pre heat and then use for them. 备对于特殊的设备需要the desired temperature once this has been 附加特殊的使用程序，reached.提前设定好烤箱所需要的温度。 在操作任何设备哪些局部需要按照专用➢ Load the oven shelves /Racks evenly space 之前所有厨房人手册操作。 trays so that they don’t touch the each 员都必须能够识other or walls of the oven平衡地放入烤架不别厨房设备与掌能与烤箱四周得内壁相接触。 握它们的标准与➢ Do not overload the ovens不能超负荷地使用烤程序。 箱。 你必须遵循总➢ Open oven doors only to check food, do not 的操作程序使oven open doors unnecessarily只有检查食品才用每一个种类能开门，没有必要不能随便把门打开。 的设备对于特➢ Before opening doors of oven, if fan forced 殊的设备需要make sure that the fan is turned down or off 附加特殊的使to prevent burning your face在打开烤箱门之用程序，哪些前，假设风扇在转动须关闭，以免开门时热气把 局部需要按照脸烫伤 。 专用手册操➢ Do not Kick oven doors open or shut在开门或作。 关门时不要用脚踢门。 ➢ Do not rest heavy objects on drop-down oven doors.对于向下开的烤箱门，在它上面不能放过重的物体。 ➢ Do not “hang onto〞 side opening oven doors.不能攀在烤箱门上荡秋千。 Standard: Procedures: DOC.
8. For Stoves明火炉子 ➢ Choose a burner that fits the pot, make sure that theflames do not curling over the sides of the pot pletely, thus burning the sides of the pot.选择适宜的火炉，确实保证要烧锅的边缘完全不变形。 ➢ If the Pot is too large for the burner the fire will be concentrated only at one point on the bottom of the pot, wasting energy.如果选用太大锅，火焰只集中在一点不能使锅完全受热，因此大大浪费了能源。 ➢ Turn on the burner after the pot has been set, and turn to desired setting在把锅放好之后再调试火焰的状态。 ➢ Make sure that the bottom of the pot, which is in contact with the fire, is clean and free from oils, water or black carbon depos-its. 确实让锅的底部和火焰接触。且保证锅与火焰的接触面干净，不有油迹，水迹以与黑的污垢。 ➢ If the pot on the stove needs to be covered use a tight fitting lid to cover the pot saving energy如果锅需要盖盖，必须把盖盖紧以免浪费能源。 ➢ When uncovering pots lift the lid, so that the steam is directed away from you, pro-tecting your face.当锅没有盖时要格外小心，蒸汽不能直对自己，以免把脸烫伤。 ➢ Turn off the flame as soon as you finish us-ing it.操作完毕后马上把火关掉。 ➢ Never use Paper to light stoves as the soot from the burnt paper will float into food products.严禁用纸X作引火，以免灰屑掉到食品中。 9. For Steam Equipment蒸箱设备 ➢ Make sure that all drains are closed确实关好所有的排水管。 ➢ Make sure that the water tank or pan is at the correct level把水加到正确的水平线。 ➢ Check the level as necessary检查必需的水平线。 ➢ After using a steam jacketed kettle which is connected to the main steam line make sure that the drain valve is opened to force the condensed water out无论哪个蒸箱在用完之后，必须把排水管打开，让水排出。 ➢ TAKE EXTRA PRECAUTION WHILE OPENING lids and doors, to steam operated equipment, as steam burns can be very severe.在开蒸箱门或其它蒸具的盖时要特别注意，尤其在蒸箱工作时。 ➢ When unloading trays of food from the top racks of the steamers take extra care as Hot condensed water may be present on the top of the trays, causing severs injuries当从蒸箱中取顶部食品时，格外注意蒸汽浓缩后的DOC.
➢ ➢ 水，以免造成伤害。 When tilting the steam jacketed kettles make sure that you have stand with your feet firm on the floor当你在倒蒸箱蒸具中的水时，要在一边站好，以免把脚烫伤。 When tilting the steam jacketed kettles make sure that there is adequate drainage to allow the spill to flow and not flood the area.当排水时，尽量倒入下水道，严禁满地全是。 Fixed Equipment-确定的设备 Deep Fat Fryers: 炸炉 You must at all times你在任何时候都必须 1. Make sure you know the basics of how to operate the equipment 确保了解使用设备的根本常识。 2. Keep the pilot light on as a safety measure.保证设备的指示灯在安全的工作状态下。 3. Turn off the power source if electric 如果带电须先关掉电源 4. Make sure the drain valve is shut before adding fat into an empty fryer 在往炸炉加油的时候，必须事先关好排油阀。 5. Fill only up to the fill line with fat 加油要加到标准位置与高度。 6. Never overheat the fat 绝对不能把油的温度升得过高。 7. Not use plastic or wooden utensils when working with deep fried foods 严禁使用塑料和木制器皿放置炸后的食品。 8. Not overload fryer baskets 炸蓝内的食品装置不能太多。 9. Lower baskets slowly into fat 炸制食品食品时应小心地放入油中。 10. Never let water e into contact 严禁让水进入到油中。 11. Not let fryers on, unattended 在炸制食品时不能无人看管。 12. See your supervisor if you are not sure of any of the procedures or for help 如果不能确信每个程序必须找你的主管帮助。 Fixed Equipment-确定的设备 ➢ Slicers, Choppers, Cutting Equipment.切片DOC.
机，切碎机，所有切的设备。 You must at all times在任何时候都必须 1. Read and be familiar with the instructions for each piece of equipment before proceeding, ask your supervisor if you are not sure of any step or method.在使用前必须熟悉每台设备的操作步骤和程序，如果任何步骤和程序不清楚必须向你的主管询问清楚。 2. Make sure that equipment is clean before assem-bling, clean and sanitise slicers and choppers after every changed usage. 保证所有设备在你组装之前须是清洗干净的。切片机，切碎机在每次使更换用后都必须清洗干净并消毒。 3. understand that〞 Changed usage〞 is when you stop working on one type of food and begin on another 更换使用，就是指当你停止正在制作一种食品的工作，并且开始制作其它的食品。 4. Identify all the safety guards before plugging in or turning on any equipment.在使用所有设备之前，要熟知机器的安全使用说明。 5. Identify clearly the position of the ON /OFF or emergency switch 清楚地识别设备处在工作状态或未工作状态，以与应急的开关。 6. Tighten all screws so that parts do not e apart 拧紧所有的螺钉，以免机器松动。 7. ENSURE ALL SLICING AND CHOPPING EQUIPMENTS MUST BE TAKEN APART AND CLEANED AFTER EVERY CHANGED USE 确保所有的切片器，切碎器在更换使用后，必须拆开清洗干净。 8. ENSURE ALL SLICING AND CHOPPING EQUIPMENTS MUST BE TAKEN APART AND CLEANED AFTER EVERY SHIFT AND LEFT TO AIR DRY.确保所有的切片器，切碎器在每个班次完毕前，都必须拆开清洗干净，使其自然风干。 9. Assemble all blades, guards and covers and oth-er parts carefully to avoid cuts, in the step-by-step method taking care not to bang or force any parts into position.把所有的机器配件小心地收在一起，防止划伤。不能强行安装，必须按照步骤安装在正确的位置上。 10. Never use equipment without safety guards in place.在机器没有安全措施的情况下严禁使用。 11. Keep your hands away from cutting surfaces while the equipment is in operation 在机器运行时，保证双手远离机器的刀锋。 Fixed Equipment-确定的设备 ➢ Mixing Equipment, Blenders, Dough Machines and Spreaders 搅拌机，打碎器，和面机，压面机 You must at all times在任何时候都必须 1. Be familiar with the On /Off and Emergency but-DOC.
tons for the machines and the different speeds at which it can operate. 必须熟悉机器上的开关、应急按钮和调速器如何操作使用。 2. Make sure that all the parts to the machines, the Bowls, Blades, Paddles, Rollers and guards are clean before assembly 只有把配件清洗干净才能安装。 3. Assemble the parts as per the procedure as-signed to the machine with care, do not force any parts into position 把每个配件安装在机器的正确位置上。 4. Make sure that the mixing bowls and attachments etc are securely in place before turning on the machine. 在使用机器之前，保证所有配件在机器安装正确。 5. Use the right size attachment for the bowl 根据设备上碗的大小，选用适宜的配件。 6. Lock the bowl firmly into position before turn-ing on 开动机器之前先把碗锁定在机器上。 7. Never pour ingredients into the mixing bowl from a glass or ceramic container 严禁从玻璃或者瓷的容器向混合碗中倒入原料。 8. Pour Ingredients into the mixing bowl ONLY from a metal or plastic container 只能从金属或塑料的容器里向混合碗中倒入原料。 9. Close the lid or apply the cover and then set the mixer speed control合上盖子。 10. Always start with the lowest possible speed and then move up as needed.开始的时候总是尽可能开低速并且调试到所需的速度。 11. Always turn off the machine before changing speeds, scraping bowls, emptying bowls, lowering the bowl 在调试机器的速度，擦拭混和碗，倒空混和碗，升降混和碗之前必须先把机器电源关掉。 12. Never place spoons, spatulas or your hands in the bowl while it is in operation 在机器转动时严禁把勺，刮板，或你的手放进混和碗中。 13. Switch off the machine before lowering the bowl 在升降混和碗之前，先把机器的电源调试到关闭状态。 14. Scrape the insides of the bowl only with a spatula or spoon (Not glass or ceramic)只能用刮板，勺刮净混和碗内的食物。(不能用玻璃或者瓷器制品) 15. Make sure that the bowl and attachments are cleaned thoroughly and sanitised before reuse or storage 在使用或者储存机器之前，必须把机器的混和碗以与配件彻底地清洗干净并消毒。 16. Turn off and unplug equipment before cleaning 在清洗之前必须先关掉电源再拿开机器配件。 17. Clean stationary parts of the equipment as well as the floors, walls if the mix has splattered DOC.
清洗机器的每个局部，同时也包括打碎食物时溅到的墙面，地面等等。 Cleaning of EquipmentYou must at all times无论你在任何时间都必须保证设备的清洁 1. Not proceed with any food production until the equipment and works areas are clean.在机器和工作区域清洁之前不能进展任何食品的加工。 2. Turn off and unplug equipment before cleaning 在清洗之前先关掉机器的电源并拿开机器的各个配件。 3. Wait for hot equipment to cool down before at-tempting to clean them this avoids accidents and prevents the chemicals and detergents from being “cooked onto the parts〞 在热的设备凉下来之后，在注意安全的情况下，并且应努力把机器清洁好同时也能防止化学药品，洗涤剂残留在设备上。 4. Only use detergents and chemical that are ap-proved by the Chief Steward and follow the pro-cedures and precautions for their care and use 只能用经总管事核实的化学药品，洗涤用品，并且按照程序小心地使用。 5. Use protective gear /clothing (Gloves, eye pro-tection, aprons etc) if necessary while clean-ing.如果有必要，在清洁时携带好保护工具/衣服(手套，专用眼镜，围裙等等) 6. Wipe all surfaces with a clean cloth and follow the Hygiene guidelines on Cleaning and Sanitiza-tion of areas 按照卫生指南，用干净的布清洁好所有设备的外表，同时也要保持工作区域的卫生。 7. Leave equipment unplugged and dissembled when not in use 当你不用时，应保证设备配件的清洁和摆放的整齐。 8. Be aware that every cook is responsible for maintaining a clean and sanitized work area and for protecting the guests from harmful germs and bacteria 为了保护好客人，防止有害细菌，病菌的侵害，每个厨师必须意识到有责任保持工作区域的卫生和个人卫生。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0022 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Equipment-Reporting Faults 任务：设备事故报告 EQUIPMENT REQUIRED: DOC.
所需设备： WHAT TO DO HOW TO DO IT REASON 行动步骤原因 Inform the Sous Chef on Standard: Procedures for Reporting faults duty immedi- You must at all times你必须随时 ately of any Every cook must at faults in op-all times be respon-1. Take care and respect the Kitchen equipment eration or sible for the proper and fixtures missing, dam-care, correct usage, 关心和注意保养厨房设备和被固定注的物品。 aged, or bro-maintenance, and ken, parts to cleaning of ALL the 2. Use all kitchen equipment and fixtures with ANY KITCHEN Kitchen equipment每一care and as per the operating guidelines and EQUIPMENT and 个厨师在当班时候都必operation menu. 按照正确的操作方法和设备说明FIXTURES当班厨须关心所有的厨房设书使用厨房的所有设备。 师在工作中如发备，正确使用，维护保 现任何厨房设备养，并作好清洁卫生。 3. Notify your sous chef immediately if any part 出现故障，或被 or item fails to operate or does not switch 损坏，或被弄Inform the Sous Chef on 断，或零部件坏on duty immediately 如果忘记了如何操作或不知如何开关设备必须马上了，都必须马上of any faults in op-通知你的厨师长。 报告给厨师长。 eration or missing, damaged, or broken, 4. Inform your sous chef if any part or item of parts to ANY KITCHEN equipment or fixture is damaged or broken EQUIPMENT and 如果发现任何设备或固定物是损坏的或是坏掉的必FIXTURES当班厨师在工须马上通知你的厨师长。 作中如发现任何厨房设 备出现故障，或被损5. NOT TRY TO REPAIR or FIX THE EQUIPMENT or 坏，或被弄断，或零部FIXTURE YOURSELF this is a safety hazard 件坏了，都必须马上报你自己不要试图去修理或固定设备或固定物这样很告给厨师长。 危险。 The Sous Chef will 6. Sous Chef will assess the urgency of the sit-assess the situation uation and take appropriate action as the as one of the followssituation demands 厨师长必须按以下步骤厨师长会根据事情的紧急程度或严重性来作出相应进展 对处理。 1. High Priority - 7. The Sous Chef will Fill in the Engineering (Executive Chef and work request in plete obtain all the neces-F&B director must sary signatures and send to Engineering De-be informed immedi-partment ately) 特殊情况– 厨师长将会填写工程维修单经签字后送到工程部。 (必须马上通知行政总 厨和餐饮总监)。 8. All High Priority jobs must be notified to ➢ Power, Water, the engineering department immediately by Gas, Exhaust, phone and then followed up by a written re-Deep Freeze, Cool quest to be presented to the Engineering rep-room and Refrig-resentative as soon as the job has been suc-erator failures, cessfully pleted.所有的紧急特殊事情必须先打通trips, stoppages, 知工程部来维修然后再填写工程维修单使工作能够burst pipes, 顺利完成。 leaks 如发生停电，停 水，停煤气或漏 DOC.
电，漏水，漏煤气，排烟系统堵塞，极冻冰库，保鲜冰库和冰箱不制冷，管道泄漏，爆裂或堵塞。 ➢ Any situations that effect the Essential Kitchen operations任何影响厨房正常运转的情况。 2. Urgent- (Executive Chef must be in-formed immediately)紧急情况 –(马上通知行政总厨) 9. Record ALL faults into the Kitchen Fault Log book immediately listing the possible causes, reasons, and if any damage has been inflicted to any personnel, property, or stock.与时详细的记录下所有的事故的经过并列出原因，理由和损失如人员，财产或库存物品。 10. Fill in and file a Security and Accident In-cident report for any damage been inflicted to any personnel, property, or stock.填写安全和事故报告其中包括人员，财产，或库存物品的损失。 11. Present this report to The Executive chef 呈递本次包括给行政总厨。 ➢ Any situ ation that needs to be remedied or re-paired within two to four hours on the same day (needs the Engi-neering depart-ments assessment)任何需要修补或修理的设备应在当天2--4小时内修好(需要工程部确认)。 Not Urgent一般情况 3. ➢ Any situation that can be reme-died or repaired within the next 24 hours or next working day 任何需要修补或修理的设备应在24小时内或下一个工作日内修好。 And take appropriate necessary action to rectify the situation 需要适当改动时 See S&P on Issuing Engineering Work re-quests参照工程需求单的政策和程序 See S&P on Filling in Accident Reports 参照填写事故报告的政策和程序 PREPARED BY:david zhang APPROVED BY: DOC.
制订者：DESIGNATION SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE Standard Operating Procedures
DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0023 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Equipment-Cleaning 任务：清洁设备 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 Standard: Every cook must be responsible for 每一个厨师都有责任 ➢ Maintaining a clean and sani-tized work area and equipment保持工作区域和设备干净，卫生。 ➢ Protecting the guests from harm-ful germs and bacteria by main-taining a clean safe and germ free坚持安全可靠无无污染无细菌的操作，以保证客人大安全。 The following are general procedures, with added steps for each specific item. 根据总的程序，每一条再增加一些步骤。 Procedures for Cleaning of Equipment You must at all times你必须随时 10. Clean and sanitize all utensils and mechanical kitchen equipment IMMEDIATELY after they have been used. 使用完机器设备以后必须与时清洗干净并符合卫生标准。 11. Immediately inform / contact stewarding for clean-ing large equipment如果是大型设备要马上通知/联系管事部清洗。 12. Not proceed with any food production until the equipment and work areas are clean to the standard demanded在设备和工作区域没有完全清洗干净之前不能工作。 13. Turn off and unplug equipment before cleaning在清洗之前必须关掉电源和拆开设备。 14. Wait for hot equipment to cool down before attempt-ing to clean them, this avoids accidents and pre-vents the chemicals and detergents from being “cooked onto the parts〞 eg. Deep fryers, ovens在清洗之前要等热的设备冷了以后再清洗，这样可以防止发生意外事故和防止化学药剂和洗涤剂留在设备上如炸炉、烤箱等。 15. Only use detergents and chemical that are approved by the Chief Steward and follow the procedures and precautions for their care and use只许使用洗涤剂和化学药剂清洗并经管事部经理认可，按照操作程序慎重使用。 16. Use protective gear /clothing (Gloves, eye protec-tion, aprons etc) if necessary while cleaning.在清洗过重当中必须使用安全工具(手套、防护眼镜、围裙等)。 17. Wipe all surfaces with a clean cloth and follow the Hygiene guidelines on Cleaning and Sanitization of areas使用干净的布擦拭设备并达到卫生标准。 18. Leave equipment unplugged and dissembled when not in use当设备不使用的时候要把拆开的零部件放在卫生安全的地方。 19. Be aware that it is the duty and responsibility of every cook for maintaining a clean and sanitized work area and for protecting the guests from harm-ful germs and bacteria每一个当班厨师都有责任保持工REASON 原因 Protecting the guests from harmful germs and bacteria by maintaining a clean safe and germ free坚持安全可靠无无污染无细菌的操作，以保证客人大安全。 DOC.
作区域清洁、卫生、防疫与防止病毒和细菌侵害客人。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0024 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Maintaining and Storing Equipment 任务：维护和存放设备 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All kitchen equipment should be cleaned after use and stored in their correct areas to ensure easy access when required. 所有厨房设备在使用之后必需要清洁干净并存放在规定的地方以保证当你需要它时容易找到。 Procedures: 1. Know area where specific items are to be stored. Avoid leaving equipment “anywhere〞 that may be convenient for youbut the next person will waste too much time looking for it.知道存放各种设备的具体地点, 不要乱放设备要放在指定的地方以防止你或你的同事浪费很长时间去找它。 2. All items stored should be free of excess water and be allowed to air dry.所有的设备必需存放在没有水的地方或者是枯燥的地方。 3. All items will be stored neatly and secured to prevent accidents and damage to equipment.工作时间内设备一定要存放在干净的与安全的地方以防止员工发生事故或机器设备受损。 All kitchen equipment should be cleaned after use and stored in their correct areas to ensure easy access when required. 所有厨房设备在使用之后必需要清洁干净并存放在规定的地方以保证当你需要它时容易找到。 4. Good storage of equipment is very essential practice at all times.在工作时间里正确存放机器设备对于使用它们是非常重要的。 DOC.
PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0025 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK:Energy Conservation-Kitchen 任务： 保护厨房能源 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Energy Conservation All Kitchen equipment need energy to oper-ate and this source of energy is expen-sive, In the kitchen you must endeavour to conserve energy at any given opportunity and follow the gen-eral guidelines as below. 保护能源 机器和厨房固定设备需要能源才能运转而这些能源是较昂贵的 在厨房里你必须按照以下规定来保护能源 Procedures: 1. Use lights only when necessary and turn them off when leaving the kitchen or work area灯只能在你必需时才能使用当你离开厨房或工作区域时必须关掉灯。 2. Turn off gas flames when food has been cooked当你制作完食品之后必须关掉煤气开关。 3. Use the lowest flame possible at all times to achieve the tasks在工作时间内制作食品尽可能的使用小火以节约煤气。 4. Place lids on pots when you boil water当你加热水时必须盖盖儿。 5. Cook food no longer than necessary不要加工时间太长除非是必要的。 6. Pre heat oven only when you need them当你需要烤箱预热时再预热。 7. Check seal of oven doors and fridges and cool rooms to prevent loss of temperature检查烤箱和冰箱、冷房地的封避条是否完好以防止烤箱的温度降低或冰箱和冷房地温度升高。 8. Check doors of oven and Fridges and cool rooms检查烤箱、冰箱和冷房地门是否正常。 9. Always set the correct temperature for the ov-ens and check the accuracy of the thermostat烤箱的温度必须总是设定成准确的温度并检查温度调节器是否准确。 10. Keep oven doors closed to prevent loss of heat保持烤箱门关闭以防止温度降低。 Energy Conser-vation All Kitchen equipment need energy to op-erate and this source of en-ergy is expen-sive, In the kitchen you must en-deavour to conserve ener-gy at any giv-en opportunity and follow the general guide-lines as be-low. 保护能源 机器和厨房固定设备需要能源才能运转而这些能源是较昂贵的 在厨房里你必须按照以下规定来保护能源 DOC.
11. Keep refrigerator, Coolroom, and Deepfreeze doors closed. 保持冰箱、冷房和冷冻冰箱的门是关闭的。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0026 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Reviewing Notice Board 任务：回顾提示板内容 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: All F&B-Kitchen associates,on a regular basis, must view and understand the information posted on the Kitchen notice board outside the Chef’s office to be informed of the hotel occupancy forecasts and other current relevant information. 所有厨师都必须看清并理解行政总厨办公室外边提示板上，酒店的预告，或其它公布的有关信息。 Procedures: 1. All Notices and relevant information is posted on the Kitchen Notice board outside the chef’s office 所有的通知和有关的信息，都会显示在行政总厨办公室外边的提示板上。 2. Daily Function Sheets are located in Chef's office.每天的宴会活动薄在行政总厨办公室。 3. All staff must review the notice board outside the Chef’s office regularly.所有员工必须定时看清行政总厨办公室外，提示板上公布的有关信息。 4. Read through all the information pertaining all events in the hotel.彻底理解酒店所有的有关信息。 5. Ask your shift supervisor if you need any clarification如有不明之处向你的当班主管问明澄清。 6. Ensure to implement necessary messages as required. 保证按照信息的有关要求去执行。 All F&B-Kitchen associates,on a regular basis, must view and understand the information posted on the Kitchen notice board outside the Chef’s office to be informed of the hotel occupancy forecasts and other current relevant information. 所有厨师都必须看清并理解行政总厨办公室外边提示板上，酒店的预告，或其它公布的有关信息。 DOC.
PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0027 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Refilling Buffet Items 任务： 添加自助餐上的菜肴 REASON 原因EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 Standard: Procedures: All buffet chefs will know how to refill the fresh food from the kitchen and replace the dishes on the Restaurant buffet or Banquet buffets without creating any noise, ensuring a smooth operation at all times. 所有的自助餐厨师必需知道如何把厨房里的新鲜食品添加到餐厅的自助餐上或宴会的自助餐上同时防止产生噪音，时刻保证工作运转流畅。 All buffet chefs will know how to refill the Make sure your uniform and general appearance is fresh food spotlessly clean. from the 保证你的工作服以与外表干净整洁。 kitchen and Ascertain from Duty Chef and \"buffet diagram\" what replace the items are called and what is in them.从当班厨dishes on the 师长那里或“自助餐图表〞上获得准确的信息哪些Restaurant 品种需要添加与哪些品种不需要添加。 buffet or Remove the items to be replaced without creating Banquet any noise.与时添加食品并防止噪音以免打扰客buffets 人。 without Never touch food with your hands.绝对不能用手接触creating any 食品。 noise, Hold containers only by their edges using a clean tea ensuring a towel or kitchen towel * to do so只能使用餐巾或厨smooth 房里的毛巾来触碰容器的边缘。 operation at Always carry food on trays or under liners必需使all times. 用托盘或衬盘传送食品。 所有的自助餐厨When platters and dishes are 1/3 empty, replace 师必需知道如何with full ones.当大盘子与碟子里面的食品空了把厨房里的新鲜1/3时，必需要替换成满的。 食品添加到餐厅Never use your apron to hold hot food.绝对不能使的自助餐上或宴用围裙来端热的食品。 Keep all food containers hot or cold covered with 会的自助餐上同时防止产生噪glad wrap until it reaches the buffet table.在传送食品倒自助餐台之前必需保证所有盛食品的音，时刻保证工作运转流畅。容器无论热的还是冷的都要盖上相应的盖子。 Once a cloth is dirty do not use it again; change DOC.
it with a clean one.一旦工作服脏了不要再穿了；要马上换成干净的工作服。 Never Leave any Chaffing dishes empty, or绝对不能让自助餐盒里面空了或只剩1/3的食品。 Never refill food by tipping from one container to the other in front of a guest, always re-turn to kitchen.绝对不能在客人面前添加食品一定要把自助餐盒拿倒厨房里添加食品。 Never block a guest but always say, \"Excuse me Sir/Madam\". Wait for them to move out of your way and smile.在自助餐台前绝对不能影响客人取食品，如影响了客人必需说“对不起先生/夫人〞。要面带微笑的等客人走开。 If a guest asks you about a dish you cannot ex-plain, say \"Excuse me, I will ask the Sous Chef In Charge/attending the buffet to ex-plain.\" \"I'm sorry Sir, the Chef will be here in a moment\".如果客人询问你有关菜肴方面的问题而你不会解释，要说“对不起，我去问一下当班的厨师长〞“对不起先生，我们的厨师长马上就会过来为您解释。 Remember: NEVER touch food with you hands.千万记住：在自助餐台前绝对不能用手接触食品。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
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Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0028 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Kitchen Safety 任务：厨房安全 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: 1. Hygiene laws and regula-tions食品衛生法与管理 2. Hotel Hand-bookKitchen policy and Procedures酒店員工手冊廚房的政策程序 All Kitchen associates will maintain and keep all 17. Help your fellow associates and guests whenever kitchen and possible无论什么时候尽可能的帮助你的同事与客人。 back of house areas safe at 18. Ask you fellow associates for Help when you need all times by so guest service does not suffer当你需要对客服务following cor-经验，须请求你的同事来帮助。 rect work practices, in 19. Say hello to fellow associates and guests when accordance you see them always use their names if you know with the必须them.当你遇到同事或客人时必須再和他们礼貌的打招按照正确的工作呼，如果你認識他們(她們)一定要称呼他们的名字。 方法操作，与按 照厨房卫生的规20. Say “please〞 and “thank –you〞 to fellow as-定和厨房的政策sociates and guests在与同事和客人打招呼时要说和程序操作任何“请〞或“谢谢你〞等礼貌用语。 时间里所有厨房 区域都能保持安21. Work with each other to share work, supplies, 全 equipment, and ingredients与其它同事一起 合作， 互相帮助，例如设备，与原材料的使用。 22. Take pride in your work在工作中保持谦虚的态度。 23. Always clean you after your work. 在自己工作完毕后必须把工作区域清理干净。 24. Solve a guests and fellow associates problems by your self when possible do not blame others or other departments尽自己最大的能力帮助客人和其它同事，不要有过多的责怪。 25. Work quietly do not disturb guests安静地工作尽量不要打扰客人。 26. Be polite to food service associates必须对服务员 Procedures: DOC.
保持礼貌的态度。 27. Be polite to Stewards必须对管事部人员持礼貌的态度。 28. Always follow the set standards and procedures一贯遵循准备的标准和程序。 29. Offer to help and assist new associated by an-swering questions and demonstrating difficult techniques提供帮助，帮助那些新员工并且积极回答他们所提出的问题，对于一些回答较难的技术问题，也可当面示X。 30. Prepare associates meals promptly and with the same care as you guests food像关照客人一样迅速的准备员工的饭菜。 31. Be respectful of the work of the Support associ-ates, such as pot and dishwashers.在工作上必须相互尊重和支持，例如在要求工程部维修设备和器皿 32. Reports repairs to Engineering, and fill a maintenance request form if necessary在必要时填写维修报告。 PREPARED BY: david zhang 制订者：DESIGNATION APPROVED BY: SIGNATURE/DATE 批准者：DESIGNATION SIGNATURE/DATE
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Standard Operating Procedures DEPARTMENT: F&B-Kitchen 部门： 餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0029 JOB TITLE: All Kitchen Associates 职位： 全体厨房员工 TASK: Food Storage- Refrigerator 任务：保鲜冰箱储藏食物 EQUIPMENT REQUIRED: 所需设备： WHAT TO DO 行动 HOW TO DO IT 步骤 REASON 原因 Standard: Allfoodstuffs must be stored according to the Food hygiene and Health Regulations and laws.所有存储的食品必须符合食品卫生法. All Perishable foods, (Eggs, Dairy, Fish, Meat, Vegetables, Fruit) uncooked or cooked must be stored in a refrigerator be-low 5Celsius 冰箱所有生的或熟的食品必须保持在摄氏5C以下 Procedures: 1. Always keep refrigerator doors shut except when removing or putting in foods.保持冰箱门在关闭状态. 2. Keep shelves and interiors of refrigerators clean.保持冰箱里面和层架高度干净和清洁. 3. Keep refrigerator foods wrapped or covered and in sanitary containers.保持冰箱内的食品必须包好或盖好并存方在卫生的容器里. 4. Do not overcrowd refrigerators. Leave adequate space between items so that cold air can circu-late freely.冰箱内不要存放过多的食品, 应流出适当的空间以便冷气流动 5. Raw and cooked items must be stored separately.生的食品和熟的食品要分开存放. 6. If raw and cooked foods must be stored in the same refrigerator, keep cooked foods above raw foods; to prevent contamination from drips and spills.如果生的食品和熟的食品同时方在同一个冰箱里,必须把熟的食品方在生 以防止食品交叉污染 7. Do not let any unsanitary surfaces, such as the bottoms of other containers, touch any food.不要存放任何不卫生的容器. 8. Chill foods as quickly as possible over ice or in a cold-water bath before placing in refriger-ator. 5 liters of stock, hot off the stove, placed in a refrigerator may take 10 hours to go below 45C, giving bacteria plenty of time to grow.冰箱内存方的食品一定要经过冷却后才能存放. APPROVED BY: SIGNATURE/DATEAllfoodstuffs must be stored according to the Food hy-giene and Health Regula-tions and laws.所有存储的食品必须符合食品卫生法. PREPARED BY: david zhang 制订者：DESIGNATION 批准者：DESIGNATION SIGNATURE/DATE DOC.
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