五星級酒店廚房SOP

1、standard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0001task: attending dept. orientation任務： 參加部門的入職培訓equipment required: 所需設備： what to do行動how to do it步驟reason原因standard:all newly hired and transferred food prep associates

2、 will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department, conducted by a designated department trainer所有新到的和后調(diào)的廚師都在上崗之前，必須參加并完成1-5天的部門入職培訓，由部門指定的培訓者對員工進行培訓。procedures:on successful completion of the 2 - day hotel orientation, a prepared depar

3、tmental orientation will be conducted ensuring thorough knowledge and familiarization of the department and other work units with whom the associates will be working with. 在完成2天的酒店入職培訓之后，再準備進行部門的入職培訓。確保徹底了解并且熟悉本部門，其他分部門以及與自己工作的同事。1. all associates must attend department orientation. 所有的員工都必須參加本部門的入職

4、培訓。2. associates must not be allowed to start his/her work unless they completed all the sessions of the hotel orientation and departmental orientation. 所有員工必須在結束酒店與部門的入職培訓之后，方可上崗。3. department head and/or sous chefs will conduct the department orientation by following the attached outline. 部門主管或者廚師

5、長將根據(jù)培訓大綱對本部門進行入職培訓。4. trainers must be prepared to teach at all times. 培訓者提前準備好所有的培訓材料。5. be punctual in your attendance. 必須準時參加入職培訓。all newly hired and transferred food prep associates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department,

6、 conducted by a designated department trainer所有新到的和后調(diào)的廚師都在上崗之前，必須參加并完成1-5天的部門入職培訓，由部門指定的培訓者對員工進行培訓。prepared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesignationsignature/datestandard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工

7、task no: 任務序列號： sp-fb-wb-0002task: adhering to hygiene and sanitation standards任務： 堅持保健法和衛(wèi)生防疫的標準equipment required: 所需設備： what to do行動how to do it步驟reason原因standard:all kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的廚房員工在工作時間內(nèi)必需遵守安全，衛(wèi)生

8、防疫及衛(wèi)生的規(guī)定。ensure that and work areas will be maintained hygienically clean and sanitary保證工作區(qū)域衛(wèi)生的干凈和清潔的環(huán)境衛(wèi)生ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times證所有的客人和酒店的員工無論在任何時間里都不備細菌和病菌傳染procedures:in the process of cleani

9、ng, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris. 在清潔過程中，我們必須保證不能只是看上去表面干凈，還要清除污垢，油漬和殘留物。germs can multiply at a rapid rate, and infection from people is a critical problem. ensure the following steps are followed to halt that mu

10、ltiplication.細菌的繁殖能力很強，并會傳染給人是個危險的問題。我們必須保證我們要按照下列步驟去制止細菌的繁殖。use disinfectant - to halt the spread of germs. 使用洗滌劑來制止細菌的傳播。use boiling water and detergent - to stop infectious organisms. 使用沸煮的方法或洗滌劑來防止易傳染的生物。all cleaning products are of industrial strength and have been tested to pass set standards

11、of effectiveness and should be used at all times. 在工作其間所有的清潔成果都必須達到并通過衛(wèi)生防疫的檢查。all kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的廚房員工在工作時間內(nèi)必需遵守安全，衛(wèi)生防疫及衛(wèi)生的規(guī)定。prepared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesign

12、ationsignature/datestandard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0003task: understanding blood borne pathogens任務： 了解血液細菌equipment required: 所需設備： what to do行動how to do it步驟reason原因standard:all kitchen associates will

13、take precautions to protect themselves and associates against blood borne pathogens or bbp special training will be conducted and care will be exercised to handle certain foods that carry pathogens.所有廚房人員必須要預防和保護他們(她們)自己和同事不要被血液細菌感染或bbp(細菌，病毒，和微生物在人的血液中流動或身體其它的分泌液)感染如果你加工有可能傳染病菌的食物時必需要經(jīng)過特殊的培訓和必要的訓煉才

14、可以操作。procedures:(bacteria, viruses, and other micro-organisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as hepatitis a, hepatitis b, hiv, and other infections. (細菌，病毒，及其它的細菌引起的微生物被傳染到人體的血液當中或身體的其它不安定的部分) ，這樣會引起嚴重的疾病例如甲型肝炎，乙型肝炎，hiv，及其它傳染病。1. all fo

15、od handlers must be inoculated appropriately against bbp所有食品操作必須作bbp預防注射。2. cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not come anywhere in contact with the food. 使用專業(yè)繃帶包扎好任何切傷，擦傷，劃傷，及其他創(chuàng)傷，受傷的地方無論哪里都不能接觸食物。3. handle sharp objects like n

16、eedles, knives, etc with care. 操作銳利的廚具如用針縫食物，刀，等等一定要小心。4. eating, drinking, smoking, and handling contact lenses, applying cosmetics applying lib balm only in areas safe from the presence of bbp. 吃東西、喝東西、吸煙，和摘帶眼鏡，涂化妝品一定要在安全的地方。5. wash hands and skin immediately after contact with contaminated body f

17、luids or objects and report this incidents to security在接觸身體的分泌液后一定要馬上清洗手和皮膚6. use the appropriate safety equipment such as gloves, masks, and aprons. 使用適當?shù)陌踩ぞ呃缫淮涡孕l(wèi)生手套，口罩和圍裙。7. inform your supervisor if you feel that you experience any suspected strange symptoms of illnesses如果你平經(jīng)驗感覺身體有任何不適時必須要通知你的廚

18、師長。8. report any contaminated areas to security or duty manager發(fā)現(xiàn)任何污染區(qū)必須報告給保安或當班經(jīng)理。all kitchen associates will take precautions to protect themselves and associates against blood borne pathogens or bbp special training will be conducted and care will be exercised to handle certain foods that carry p

19、athogens.所有廚房人員必須要預防和保護他們(她們)自己和同事不要被血液細菌感染或bbp(細菌，病毒，和微生物在人的血液中流動或身體其它的分泌液)感染如果你加工有可能傳染病菌的食物時必需要經(jīng)過特殊的培訓和必要的訓煉才可以操作。prepared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesignationsignature/datestandard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen ass

20、ociates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0004task: personal & food hygiene任務： 個人衛(wèi)生和食品衛(wèi)生equipment required: 所需設備： what to do行動personal hygiene and cleanliness:reason原因standard:all kitchen associates will comply with the food and hygiene laws, to make sure that the food is safe for human consumption.

21、 在廚房里你所接觸和使用的任何東西都必須是衛(wèi)生的和符合食品衛(wèi)生法，并保證消費者的食物是安全的。before handling any food items, all kitchen associates will attend and successfully complete the departmental training sessions on在你操作任何食品之前，所有的廚房員工必須參加并順利完成部門的培訓personal hygiene個人衛(wèi)生food hygiene食品衛(wèi)生all items that are handled, touched, used and served mu

22、st be of the highest standards of hygiene and sanitation你所觸摸的任何使用和服務的食品必需符合衛(wèi)生及防疫。the following guidelines must be strictly adhered to.必須嚴格遵守下列規(guī)定procedures:all kitchen associates will practice the following guidelines onpersonal hygiene and cleanliness:所有的廚房員工的個人衛(wèi)生必需按照下列各項規(guī)定去執(zhí)行：kitchen associates wil

23、l 廚房員工將shower or bathe daily. 每天要淋浴或洗澡。wash or shampoo hair everyday每天要沖洗或使用香波洗頭發(fā)。use anti perspirant and deodorant使用香水或除臭劑。brush teeth, especially after eating heavily flavoured foods like garlic堅持刷牙，特別是吃了有異味的食物如蒜。keep uniforms clean at work and change daily工作時必須保持工作服干凈并堅持每天更換。not wear any jeweller

24、y, bangles, earrings, watches etc while at work當班時禁止佩帶珠寶，包括手鐲、腳鏈，耳環(huán)，手表等等。keep your hair clean and tied back for women, 保持你的頭發(fā)干凈，女孩子要把頭發(fā)盤起來。short and close cut for men shave daily if needed, no stubble or facial hair permitted如有必要每天必須修剪你的胡子或刮掉胡子，不允許把頭發(fā)剪的短短或顏上顏色。must not spit in any areas in the kitch

25、en, including garbage bins禁止在廚房里任何地方隨地吐痰，包括往垃圾筒里吐痰。use plenty of soap and hot water to wash hands frequently especially經(jīng)常使用多一些肥皂和熱水去洗你的手特別是。 before going on duty工作之前 after sneezing or coughing, blowing nose, touching any soiled items, after break, smoking cigarette, using the bathroom打噴嚏或咳嗽，挖鼻孔，觸摸過任

26、何污物之后，休息，吸煙，使用衛(wèi)生間之后 after eating or drinking吃東西和喝東西 touching parts of the body especially eyes, nose, mouth.揉眼鏡，鼻子，嘴或身體的其它部位 using tissue or handkerchief使用織物或手帕 handling raw foods or unwashed fruit or vegetables加工生的食物或不干凈的水果和蔬菜 taking out trash倒垃圾 after touching unclean items like money, soiled dish

27、es, linen, chemicals, detergent在觸摸不潔東西之后例如錢，弄臟的菜，亞麻制品，化學藥品，洗滌劑。food hygiene and sanitation食品衛(wèi)生和防疫1. complete the food hygiene course as stipulated by department head按照部門經(jīng)理的規(guī)定完成食品衛(wèi)生的培訓課程。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

28、bandage使用干的帶殺菌劑的繃帶包注你的傷口如刀傷，燙傷，擦傷處4. do not allow food to come into contact with the injured part, wear gloves if needed or finger stalls嚴禁食品與受傷的部位接觸，如有必要需手套或使用手直接接觸菜品食需要帶手套。5. do not touch, scratch, or pick face or nose or other parts of the body- especially in guest contact areas, use the locker r

29、oom for such bodily functions and - wash hands after禁止用手搔癢，觸摸面部，挖鼻孔，或身體的其它部位特別是在客人面前，以上這些動作只能在衛(wèi)生間或更衣室進行，并且事后要洗手。6. keep raw food away from cooked or ready to eat foods在你調(diào)配食品時生的食品和熟的食品要放開或馬上吃的食品。7. keep food away from all chemicals保證食品遠離化學藥品。8. hold refrigerated and frozen foods out of the freezer on

30、ly for as short a time as possible從保鮮冰箱和冷凍冰箱拿出的食物不能在外面放的時間太長。9. do not spit in any areas in the kitchen, including garbage bins禁止在廚房里任何地方隨地吐痰，包括往垃圾筒里吐痰。10. wash all raw fruits and vegetables. 洗滌所有的水果和蔬菜。11. cover foods at all possible times during and after preparation. 在工作的時候食品要蓋好及準備工作結束之后也要蓋好。12.

31、never plate food that has fallen or touched floor or other unsanitary areas. 絕對不能把作好的菜跌落、放在地上或放在其它不衛(wèi)生的地方13. always use tongs, or scoops when necessary, wear gloves where needed必須使用夾子，或勺拿食品，或有些食品需要用手時要帶手套14. use appropriate safety equipment like gloves, face masks, and eye protection aprons, when nee

32、ded當你需要的時候，使用合適的安全工具例如一次性手套，口罩，防護眼鏡及圍裙。15. hold foods at correct temperatures as per guidelines根據(jù)規(guī)定保證食品在適當?shù)臏囟取?6. wipe up spills promptly 馬上擦掉灑的東西。17. clean and sanitize equipment, utensils, after each changed use, which includes, knives, cutting boards, etc. 每次更換使用之后要清潔和消毒設備，器具，包括刀具，砧板，等等。18. use f

33、ifo method for storing food (first in first out)使用先進先出的方法儲存食物。19. always store food in food grade containers and food wrap儲存食物時要把食物放在相應的容器內(nèi)或包裹好。20. always date and label food leftovers儲存剩余食品必須要貼上標簽并寫上日期。21. store raw or thawing meats on the lowest possible refrigerator shelves儲存生的或解凍肉類一定要放在冰箱的最低層。22

34、. do not refreeze foods after they have been thawed經(jīng)過解凍的食物一定不能再把它凍起來。23. keep food out of the danger zones as much as possible, refer s&p on food storage必須保證食物遠離危險的地方，參考食物儲存的標準和程序。special for cooks只限于廚師24. use a two spoon method for tasting food,(pour or place the food from the container using a cle

35、an spoon on another clean spoon used for tasting, do not taste over an open container or plate of food) 使用兩個勺的方法品嘗食物，(放置在容器里的食品要使用干凈的勺稱出食品并倒入另一個勺中再品嘗，不能在稱放食品的容器或作好的食品上面品嘗食品)。25. wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at leat 20 3

36、0 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 paper towel or air hand dryer. 洗手時只能在規(guī)定的地方洗手，要使用熱水洗你的手和碗部，并使用肥皂搓洗最少2030 秒。然后在使用熱水沖洗最少2030秒。(如果你從休息室回來要按照這個方法清洗兩便) 必須使用紙巾或干手機把手弄干。26. it is especially important for you

37、 to recognise the potentially hazardous foods you work which include, eggs, milk, fish, poultry, pork, meats, shellfish. 對于潛在的污染食物的危險這種方法是非常重要的可能被污染的食物包括雞蛋，牛奶，魚，家禽，豬肉，牛肉，貝殼類。all kitchen associates will comply with the food and hygiene laws, to make sure that the food is safe for human consumption. 在

38、廚房里你所接觸和使用的任何東西都必須是衛(wèi)生的和符合食品衛(wèi)生法，并保證消費者的食物是安全的。prepared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesignationsignature/datestandard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0005task: personal grooming a

39、nd appearance任務： 保持個人衛(wèi)生equipment required: 所需設備： what to do行動how to do it步驟reason原因standard: all kitchen associates will report for duty on time in full-specified uniform and accessories. they will maintain a neat and tidy appearance during their shift. nametags will be worn at all times whilst on d

40、uty.所有廚房員工必需準時到達廚房上班并穿戴好干凈整齊的工作服及角巾和圍裙。在當班的時候必需保持干凈整潔的外表。在當班的時候必需要佩帶好名牌。procedures:1. obtain a clean, pressed uniform from the uniform department by submitting the soiled uniform. 要從布巾間換取干凈整潔的工作服。2. check uniform after changing. 在換好工作服之后一定要檢查。3. ensure that shoes are clean, that uniforms are well ma

41、intained with all buttons, no rips, tears, or stains. 保持鞋是干凈的，保持工作服上的扣子不能少，不能有破口，不能有撕破的地方，或污點。4. all buttons and bows and belts to be done up. 所有的扣子、蝴蝶結和腰帶必需擠好。5. hair neatly groomed, 頭發(fā)整潔的要求6. males to be clean shaven, moderate after shave or deodorant to be worn, clean well cut finger nails, and w

42、ell groomed combed hair, clean face and ears. 男的必需是刮過胡子的，適當?shù)膰娨恍┫闼虺魟?，修剪指甲，及頭發(fā)不能超過衣領，臉和耳朵必需干凈。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，要經(jīng)過適當?shù)幕瘖y包括涂口紅，

43、只能適當?shù)狞c綴自己或耳丁，一個結婚戒指或定婚戒指，修剪干凈整齊指甲以及不能佩帶任何形式的手鐲。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. 在工作時間內(nèi)必需佩帶名牌名牌，名牌必需佩帶在你的上衣左邊胸部位置，并保持名牌總

44、是好的就像新的一樣。名牌如果有刮痕必需馬上換一個新的。9. personal grooming checklist: hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 個人衛(wèi)生檢查表：頭發(fā)，面部，工作服，雙手，鞋，口腔，牙齒，耳朵，姿勢及走路。10. remember, first impressions are extremely important as to how the guest will react through their dining experience. 第一印像是非

45、常重要的如果給客人的第一印像不好會影響他們(她們)進餐的。11. no earrings, watches, ring or costume jewellery allowed in the kitchen.在廚房里不允許佩帶耳環(huán)，手表，戒指或珠寶。12. no whistling, chewing gum, smoking, or spitting in the kitchen. 在廚房里不允玩兒撲克，吃口香糖，吸煙，或隨地吐痰。13. noses should not be touched when handling food, and never sneeze into food. 當你

46、操作食品時不能用手觸摸鼻子，以及絕對不能對著食品打噴嚏14. always wash hands with soap after visiting the toilet and also when handling other things besides food. 使用過衛(wèi)生間以及作其它與食品不相關的事情之后必需要使用肥皂清洗雙手除了操作食品以15. remember your appearance is a reflection of your character; take good care of yourselves and also your uniform.記注你的外表是反映著

47、你的個性，時刻注意你自己以及你的工作服all kitchen associates will report for duty on time in full-specified uniform and accessories. they will maintain a neat and tidy appearance during their shift. nametags will be worn at all times whilst on duty.所有廚房員工必需準時到達廚房上班并穿戴好干凈整齊的工作服及角巾和圍裙。在當班的時候必需保持干凈整潔的外表。在當班的時候必需要佩帶好名牌。pr

48、epared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesignationsignature/datestandard operating proceduresdepartment: f&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0006task: occupational safety任務： 職業(yè)的安全equipment required: 所需設備： what to do行動

49、how to do it步驟reason原因standard:all kitchen staff will practice occupational safety & kitchen safety at all times in the f&b-kitchen area.在廚房工作的時候所有廚房員工必需熟悉職業(yè)安全及廚房安全的準則。procedures:read and understand the guidelines for occupational safety and kitchen safetyoccupational and workplace safety must be pr

50、acticed at all times for the認真閱讀及了解職業(yè)安全和廚房安全的準則職業(yè)安全和工作環(huán)境的安全必需是有經(jīng)驗對于 promotion and maintenance of the highest degree of physical, mental, and social well being of all associates. 所有員工必需增進和保持良好的身體狀況，精神狀況及社交經(jīng)驗。 prevention of health risk caused to or by fellow associates as a result of the work place預防工

51、作區(qū)域內(nèi)有病的人會傳染到其他的員工。 protection of associates in their workplace, from risks adverse to health保護員工在他們(她們)的工作區(qū)域里，身體不會受到傷害。all kitchen associates所有廚房員工1. must participate in orientation, and attend the sections of occupational safety必需參加入職培訓，和職業(yè)安全培訓。2. must participate in kitchen safety training during

52、departmental orientation, and attend the sections on kitchen safety在參加部門人職培訓其間必需參加廚房安全培訓。3. must sign and acknowledge that they have read and understood the safety regulations as portrayed in the safety handbook. 必需簽字及承認他們(她們)已經(jīng)認真閱讀和理解了安全規(guī)定并能背誦安全手冊。ask supervisor if you have any questions at any tim

53、e任何時候如果你有任何疑問都可以詢問你的管理員。all kitchen staff will practice occupational safety & kitchen safety at all times in the f&b-kitchen area.在廚房工作的時候所有廚房員工必需熟悉職業(yè)安全及廚房安全的準則。prepared by: david zhang 制訂者： approved by: 批準者：designationsignature/datedesignationsignature/datestandard operating proceduresdepartment: f

54、&b-kitchen部門： 餐飲部廚房job title: all kitchen associates職位： 全體廚房員工task no: 任務序列號： sp-fb-wb-0007task: wearing uniform任務： 工服的穿著equipment required: 所需設備： what to do行動how to do it步驟reason原因standard:all kitchen associates must all times, report for duty in the issued clean and complete kitchen uniforms and accessories, these must be maintained in a clean and proper condition at all times所有廚房員工在當班時間里都必須保證工服干凈并穿著整齊，在任何時候，所有的工服必須在干凈和適當?shù)臈l件下保存好。each set of complete uniforms must comprise ofuniform每件工服都必須穿好：