酒店廚房安全生產(chǎn)操作規(guī)章制度

1、f&b depatment # hotel internal policies and procedures主題：安全生產(chǎn)操作規(guī)章制度subject: p&p operation safely 頁數(shù):page: 1 of 5部門：餐飲部各分部dept. all outlets in f&b日期：2005年6月21日date: june 21, 2005批準: approved by:_餐飲部副總監(jiān)asst. dfb_副總經(jīng)理agm_生效日期effective 目的 purpose：確保餐飲部各分部所有員工能嚴格按照規(guī)定的安全生產(chǎn)操作程序正確的進行安全生產(chǎn)，確保操作的安全

2、，杜絕安全事故的發(fā)生。to ensure f&b all staff according to the police process to be operate safely, prevent safe accident happen.預防措施 prevention:1. 餐飲安全責任執(zhí)行總監(jiān)及總廚負責制；各分部執(zhí)行主廚/餐飲副經(jīng)理及餐廳經(jīng)理負責制。f&b security will in charge of by asst. dfb & executive chef，each outlet security will in charge of by asst. man

3、ager & outlet manager & chef.2. 合理安排及調(diào)整各主廚或經(jīng)理工作時間，保證各時段及高潮期有足夠的督導力量。調(diào)整各主廚上班時間，要求50%以上住店率及小型宴會時主廚/分部主管在崗督查早餐，80%以上住店率及大中型宴會時總廚/餐飲經(jīng)理在崗督查。arrange chef and manager duty roster reasonably to ensure have enough management at peak time. sous chef and outlet supervisor must be supervise breakfast wh

4、en occupancy above 50% and small event, exec. chef and outlet manager must be supervise breakfast when occupancy above 80% or big event.3. 認真執(zhí)行每日水、電、氣使用及隱患排查登記，納入每日早會總廚及各分部經(jīng)理匯報之內(nèi)容。主題：安全生產(chǎn)操作規(guī)章制度subject: p&p operation safely 頁數(shù):page: 2 of 5carry out the registration form for water, electricity and

5、 gas using. and report it in morning briefing.4. 各廚房及餐廳將安全生產(chǎn)及緊急預案培訓作為新員工入職的重點培訓項目，并要求考核合格并存檔。train the new staff how to operate safely and emergent incident prevention, after pass the examination they can formally on duty5. 各廚房及餐廳將安全生產(chǎn)培訓作為常規(guī)月培訓，并作記錄存檔。總廚及餐飲副經(jīng)理每月抽查，并將抽查結果每月30日作書面匯報至餐飲辦，若有問題將追究培訓者責任并立

6、即重新培訓，直至抽查合格。all outlets make safe operation training as monthly training. exec chef and asst. f&b manager stop-check every month, report to f&b office on end of month 30th, if find some problem we will take action to trainer and let them train again.6. 各分部嚴格執(zhí)行各用電、氣設備使用之操作程序，管理人員一旦發(fā)現(xiàn)員工違規(guī)操作，重

7、處。all outlets use electricity and gas should be according to safe operation procedure strictly, or we will take action.7. 分部門、分時段落實督導管理，重點檢查各硬件維護及各項衛(wèi)生狀況。生產(chǎn)場所執(zhí)行總廚及各分部廚師長負責制。all outlets should pay attention to supervising, check each equipment and hygiene status timing, kitchen safe operation will ove

8、rall in charge of by exec. chef and outlet chef.廚房安全督導制度廚房總督導負責人：行政總廚#西廚房總督導負責人：西廚房廚師長#副督導負責人：亞洲菜廚師長#西餅房總督導負責人：西餅房廚師長 #主題：安全生產(chǎn)操作規(guī)章制度subject: p&p operation safely 頁數(shù):page: 3 of 5副督導負責人：西餅房主管 #宴會廚房總督導負責人：宴會廚房廚師長#副督導負責人：宴會廚房主管 # 本著“誰當班，誰負責”的原則，如上所示，各廚房督導負責人在廚房總負責人的領導下，每日對于各廚房就安全生產(chǎn)、食品衛(wèi)生、食品質(zhì)量、節(jié)約能源方面進

9、行全面監(jiān)督。各廚房廚師長如遇休假時，由副督導負責人進行監(jiān)督。督導負責人每天必須完成各廚房設備安全自查表，于每天11點開會時交到總廚辦公室存檔，并在會上匯報當天監(jiān)督內(nèi)容和結果，再由行政總廚一并匯報給餐飲辦。廚房總督導負責人必須每周進行周檢，并將周檢記錄存檔并交給餐飲辦，每月進行月檢，并將月檢記錄存檔并交給餐飲辦。平常還應對各廚房進行抽查，抽查出問題應嚴肅處理，并追究當班督導負責人責任。kitchen safely supervised policykitchen chief safely supervisor: exec. chefw.k safely supervisor: wk sous c

10、hefasst. w.k safely supervisor: asian chefp&b safely supervisor:p&b chefasst. p&b safely supervisor:p&b supervisorb.k safely supervisor: bk chefasst. safely supervisor:bk supervisoraccording to “ who on duty, who take charge” policy, all kitchen safely supervisor should be check safe

11、 operation, food hygiene, food quality and energy saving every day guided by chief supervisor. if chef off duty, it will in charge by asst. supervisor.safes supervisor must finish “kitchen equipment safe check form” and submit to kitchen office before 11:00am, and report it in the mooring briefing.

12、all report will submit to f&b office by exec. chef.主題：安全生產(chǎn)操作規(guī)章制度subject: p&p operation safely 頁數(shù):page: 4 of 5kitchen chief supervisor must make weekly inspection as well as monthly inspection. records should be kept and submitted to f&b office. spot-check also should be done time to time

13、. problems found must be treated seriously and supervisors have to claim responsibility.8. 廚房在各班次交班時，要完成安全生產(chǎn)交接表并簽字，若發(fā)現(xiàn)未按制度執(zhí)行，忽視程序，將對相關人員進行處罰。fill hand over form and signature.9. 對于有安全隱患的設備須由分部主管或廚師長及時填寫工程維修單，并保留白聯(lián)存檔備查，填寫維修單后要及時跟進維修結果并向上級匯報。make the work order form by supervisor or chef if find equip

14、ment which have security hidden trouble, and follow up, white copy must be kept.10. 總廚及各廚師長加強廚房、操作間的管理，嚴把食物驗收、存放關，無關人員不得隨意進入，積極配合衛(wèi)生防疫站部門的工作，防止發(fā)生食物中毒、投毒。exec. chef and outlet chefs strengthen management for kitchen operation, check and accept food strictly, stranger can not come in to kitchen. cooper

15、ate with hygiene bureau, prevent food poisoning.11. 廚房員工特別要注意肉品烤制、油品加溫等操作時不能離人，防止過熱起火。kitchen staff pay much attention to operation for grill food and oil, prevent high temperature to fire accident.12. 宴會廳、西餐廳等處保證安全通道暢通，消防器材完好，消防設施正常，宴會燈光或音箱布置符合消防安全要求。餐飲副經(jīng)理及宴會廳經(jīng)理必須在廣告公司布置前進行把關（即了解情況，及時與宴會銷售及工程部溝通）。b

16、anquet and le cafe ensure safe corridor unblocked， good status for fire control equipment, the lighting system and sound system accord with fire control request. asst. f&b manager and banquet manager should know the complexion before adv. company preparation, in order to communicate with s&m and eng. departments.主題：安全生產(chǎn)操作規(guī)章制度subject: p&p operation safely 頁數(shù):pag