廚房管理制度及相關(guān)處罰制度

1、第一章:廚房的基本管理制度(1)廚房所有員工都必須按時(shí)上下班，履行打卡簽到手續(xù),不得遲到、早退，進(jìn)入廚房必須按規(guī)定著裝，保持儀表、儀容整潔，洗手后上崗工作。(2)工作時(shí)間內(nèi)不得擅自串崗、離崗、看書(shū)、睡覺(jué)等；不準(zhǔn)干私事和與工作無(wú)關(guān)的事情；不得在廚房區(qū)域內(nèi)追逐、嬉鬧、吸煙、不得做有礙廚房生產(chǎn)和廚房衛(wèi)生的事情；不得坐在案板及其他工作臺(tái)上、不得隨便吃拿食物、不得擅自將廚房的食物交與他人； 不得將廚房用品私自帶出個(gè)人使用，下班后不準(zhǔn)著便裝進(jìn)入廚房；不得與公司員工談戀愛(ài)。(3)設(shè)備、設(shè)施由各廚師長(zhǎng)負(fù)責(zé)定期檢查匯報(bào)給店長(zhǎng)；采購(gòu)要有計(jì)劃，及時(shí)備貨；檢查食材生產(chǎn)日期、是否破損；注意節(jié)約,減少費(fèi)用及能源控制。(4

2、)生熟分離,防止 HYPERLINK t _blank 交叉感染；各衛(wèi)生區(qū)域保持地面干凈、無(wú)積水、墻面無(wú)油漬.；開(kāi)檔要有序，當(dāng)天工作必須當(dāng)日完成，收檔要仔細(xì)干凈。(5)服從廚師長(zhǎng)的領(lǐng)導(dǎo)與工作安排，認(rèn)真按規(guī)定要求完成各項(xiàng)工作。廚房易耗品月消耗指標(biāo)（所有廚房消耗品由廚師長(zhǎng)管控）：名稱(chēng)店面群星店銀泰店光谷店大垃圾袋100個(gè)/月150個(gè)/月120個(gè)/月咖啡色抹布12個(gè)/月18個(gè)/月15個(gè)/月洗潔精1桶（20KG）/月2桶（20KG）/月3桶（20KG）/月清潔球2包（12個(gè)）/月2包（12個(gè)）/月2包（12個(gè)）/月杯刷4把/月4把/月4把/月線手套（阿姨）1雙*人/月1雙*人/月1雙*人/月橡膠手套（

3、阿姨）2雙*人/月2雙*人/月2雙*人/月膠套鞋（阿姨）1雙*人/2個(gè)月1雙*人/2個(gè)月1雙*人/2個(gè)月廚師長(zhǎng)對(duì)所有物品應(yīng)有備貨指標(biāo)：名稱(chēng)備貨期原因凍品2天冷庫(kù)安排要提前印度調(diào)料及米1個(gè)月備貨及運(yùn)輸要15天中國(guó)調(diào)料1天提前一天通知備貨及運(yùn)輸蔬菜1天提前一天通知備貨及運(yùn)輸木炭5天要運(yùn)輸及備貨檸檬2天隔天才送光谷的貨品第二章:菜肴出品管理制度(1)廚師長(zhǎng)應(yīng)該按技術(shù)特長(zhǎng)來(lái)分配廚師烹制菜品， 菜品問(wèn)題直接落實(shí)到當(dāng)事人，實(shí)行菜品質(zhì)量廚師責(zé)任制。(2)不合格菜品所造成的損失，由各廚師自己承擔(dān)并由店長(zhǎng)登記不合格菜品，并承擔(dān)相應(yīng)損失及處罰。(3)廚師長(zhǎng)按月進(jìn)行出品菜品數(shù)量統(tǒng)計(jì)，出品的數(shù)量及質(zhì)量與獎(jiǎng)金分配掛鉤。

4、第三章:廚師長(zhǎng)工作考核制度(1)廚師長(zhǎng)每天要對(duì)本廚房的員工分別在上、下午進(jìn)行工作安排，月底要對(duì)每個(gè)員工的出勤天數(shù)及出勤情況進(jìn)行匯總。(2)廚師長(zhǎng)應(yīng)該按日常工作考核標(biāo)準(zhǔn)，要對(duì)屬下員工按規(guī)定的項(xiàng)目逐個(gè)進(jìn)行考核記錄，每周小結(jié)，月底總匯。(3)日常工作考核的標(biāo)準(zhǔn)內(nèi)容主要分為 HYPERLINK t _blank 儀容儀表、工作質(zhì)量、工作態(tài)度、衛(wèi)生質(zhì)量等四個(gè)方面。(4)廚師長(zhǎng)按月對(duì)每個(gè)員工的考核記錄進(jìn)行月底匯總，是否有處罰作為本月獎(jiǎng)金分配的依據(jù)（5）廚師長(zhǎng)根據(jù)每日需求提前一天填寫(xiě)材料申購(gòu)單。第四章:廚房獎(jiǎng)罰管理制度廚房獎(jiǎng)勵(lì)標(biāo)準(zhǔn)：1、提出對(duì)廚房改善的合理化建議，被采納并切實(shí)有效者，獎(jiǎng)勵(lì)30 RMB。2、創(chuàng)

5、作出新菜品，并給餐廳帶來(lái)良好效益者，獎(jiǎng)勵(lì)50RMB。3、連續(xù)一個(gè)月，衛(wèi)生整潔、垃圾清理干凈，獎(jiǎng)勵(lì)30RMB。4、及時(shí)發(fā)現(xiàn)隱患（例如下班前發(fā)現(xiàn)煤氣閥門(mén)沒(méi)關(guān)），避免危險(xiǎn)發(fā)生者，獎(jiǎng)勵(lì)50RMB。5、全月無(wú)遲到、早退，無(wú)任何違規(guī)行為，儀容儀表整潔，獎(jiǎng)勵(lì)100RMB。6、廚房原材料儲(chǔ)存得當(dāng)，日常所需菜品調(diào)料備貨及時(shí)，無(wú)浪費(fèi)，獎(jiǎng)勵(lì)50RMB。7、廚房長(zhǎng)對(duì)所有廚房易耗品進(jìn)行合理分配，以節(jié)約為原則，減少成本，獎(jiǎng)勵(lì)50RMB。廚房處罰標(biāo)準(zhǔn)：1、遲到、早退每分鐘處罰10RMB、30分鐘以上按曠工一天處理。2、工作衣帽不整潔、儀表儀容不整潔每次處罰20RMB。 3、不服從廚師長(zhǎng)安排，有抵觸性者處罰50RMB。 4、

6、廚師的工作區(qū)域衛(wèi)生不整潔，物品沒(méi)有擺放到指定的位置，沒(méi)有每三天做一次大衛(wèi)生（冰箱、地面、臺(tái)面、廚窗玻璃）廚師長(zhǎng)處罰20RMB，責(zé)任人處罰30RMB。5、冰柜、儲(chǔ)存室管理不善，致使原料腐爛變質(zhì)、變味造成嚴(yán)重?fù)p失，責(zé)任人按價(jià)賠償并處罰30RMB。 6、偷吃、偷拿廚房食品原料者，雙倍賠償并處罰30RMB。 7、工作態(tài)度不端正，因自身情緒造成菜速、菜質(zhì)不符合要求者處罰20RMB，造成客人嚴(yán)重投訴者，買(mǎi)單并處罰50RMB。 8、廚師責(zé)任心不強(qiáng)，造成湯汁燒干，菜品燒糊，肉類(lèi)咖喱切塊過(guò)大、未熱透、熟透， 米飯未熟透，責(zé)任人賠償損失并罰50 RMB。9、菜品烹制有嚴(yán)重的質(zhì)量問(wèn)題被客人退回，造成成本超標(biāo)或浪費(fèi)責(zé)

7、任人賠償損失并罰50 RMB。 10、工作粗心、出品過(guò)慢引起客人對(duì)廚房菜肴質(zhì)量進(jìn)行投訴者，處罰20RMB。 11、弄虛做假或搬弄是非，制造予盾，拉幫結(jié)派、影響同事間的關(guān)系者、罰20RMB。12、不按操作規(guī)程生產(chǎn)，損壞廚房設(shè)備和廚具，將餐廳餐具及廚具帶回寢室者，按價(jià)賠償并罰200RMB。 13、廚師將過(guò)期變質(zhì)食物加工出售，造成客人食物中毒者，承擔(dān)民事責(zé)任并100RMB。14、歐打他人者，取消簽證和合同并處罰100RMB。15、廚房垃圾桶在中餐和晚餐后廚師未自行處理，處罰20RMB。16、未按備貨標(biāo)準(zhǔn)備貨處罰50RMB。17、廚房漏單、重單、少單，按價(jià)賠償并處罰廚師責(zé)任人50RMB。 18、違反廚

8、房所有規(guī)章及管理制度者，視情節(jié)輕重，處罰20-100RMB。 19、廚師嚴(yán)禁以公謀私，私自把廚房食品給公司員工或其他人員食用，處罰50RMB。 20、廚房易耗品超出合理指標(biāo)部分由廚師長(zhǎng)照價(jià)購(gòu)買(mǎi)，并處罰50RMB。 21、嚴(yán)格按照操作規(guī)程操作燃?xì)鉅t和烤爐,并每天下班前協(xié)同店長(zhǎng)進(jìn)行安全檢查,如因?yàn)椴僮魇д`或者檢查不仔細(xì)導(dǎo)致的損失,和店長(zhǎng)共同承擔(dān)責(zé)任 22、所有以上事項(xiàng)情節(jié)惡劣者，取消簽證及合同，造成人身傷害的，移交司法機(jī)關(guān)。以上獎(jiǎng)罰管理制度由廚師長(zhǎng)執(zhí)行，店長(zhǎng)和廚師相互監(jiān)督。任何獎(jiǎng)罰單經(jīng)廚師長(zhǎng)通知當(dāng)事人簽字后將罰單送達(dá) HYPERLINK t _blank 人事部，月底從該員工的工資中一次性扣除。對(duì)

9、于廚房員工及事務(wù)的處罰，廚師長(zhǎng)承擔(dān)連帶責(zé)任，員工支付50%，廚師長(zhǎng)支付50%。 = 1 * GB3 入職廚師第一個(gè)月工資作為押金，每個(gè)月10號(hào)發(fā)放員工上個(gè)月工資，列如2月10號(hào)發(fā)放1月1日-1月31日的工資。 = 2 * GB3 公司承擔(dān)廚師個(gè)人的費(fèi)用范圍（廚師宿舍的租金、水/電/物業(yè)費(fèi)、網(wǎng)費(fèi)、辦理簽證的往返機(jī)票、調(diào)店及參加公司會(huì)議/培訓(xùn)的的士費(fèi)），其他費(fèi)用由廚師個(gè)人承擔(dān)，公司不予報(bào)銷(xiāo)。The first chapter: the basic management system of the kitchen(1) the kitchen all employees are required t

10、o work on time, perform punch check-in formalities, shall not be late, leave early, went into the kitchen to dress according to their regulations, keep the appearance, grooming, wash your hands after work.(2) working hours shall not string Kong, leaves, reading, sleeping; no personal affairs and has

11、 nothing to do with your work;In the kitchen area shall not chase, play, smoking, do not hinder the kitchen production and kitchen hygiene thing;Shall not sit not chopping board and other working table, eat food, not to take the food with others kitchen kitchen supplies; shall not be privately taken

12、 out for personal use, not a casual into the kitchen after work;Not to talk about love and all staff of the company.(3) equipment and facilities by the chef is responsible for regular inspection and report to the manager; the procurement should be planned, timely delivery; check the food production

13、date, if damaged.; pay attention to saving, reduced cost and energy control.(4) the separation of raw and cooked, prevent cross infection; the health region keep the ground clean, no water, no oil wall.; open , day day work must be completed, closing to carefully clean.(5) subject to the chefs leade

14、rship and work arrangements, conscientiously according to the requirements to complete the work.Kitchen consumable monthly consumption index (all kitchen consumable by chef Guan Kong):Store the stars shop name Yintai shop Optics Valley storeGarbage bags 100 / 150 months / 120 months / monthsBrown cl

15、oth 12 / 18 months / 15 months / monthsDetergent 3 barrels (20KG) / month 2 barrels (20KG) / month 1 barrels (20KG) / monthClean ball 2 package (12) / 2 package (12) / 2 package (12) / monthCup brush 4 / month 4 / month 4 / monthLine gloves (aunt) 1 / 1 double double * * person / month 1 double * /

16、monthRubber gloves (aunt) 2 / 2 double double * * person / month 2 double * / monthRubber overshoes (aunt) 1 double * 1 months /2 double * 1 months /2 double * /2 monthsThe chef on all items should be stock index:Name of BACs reasonFrozen 2 days cold storage arrangement to advanceIndia sauce and ric

17、e 1 months delivery and transport to 15 daysChinese seasoning 1 days a day notice delivery and transportationVegetables 1 days a day notice delivery and transportationCharcoal 5 days to transport and deliveryLemon 2 day day to send the goods of Optics ValleyThe second chapter: the dishes management

18、system(1) the chef should according to the technical expertise to assign chefs cooking dishes, dishes problem directly apply to parties to implement the responsibility system, cook food quality.(2) the unqualified food caused by the loss, shall be borne by the chef himself and registration by the ma

19、nager of substandard food, and undertake the corresponding loss and punishment.(3) the chef monthly produced dishes quantity statistics, quantity and quality and bonus allocation hook product.The third chapter: the chef job evaluation system(1) the chef daily to the kitchen staff in the afternoon, w

20、ork arrangements, to end the attendance time and attendance to each employees summary.(2) the chef should according to the daily work of the assessment criteria, to assess the record of employees, in accordance with the provisions of the items one by one weekly summary at the end of the month, confl

21、uence.(3) the contents of the standard daily assessment is mainly divided into four aspects of appearance, the quality of work, work attitude, health quality.(4) the chef monthly assessment records for each employee to the end summary, whether there is a penalty as distribution of bonus this month b

22、asis (5) chef according to daily needs a day early to fill material requisition.The fourth chapter: the kitchen reward and punishment management systemKitchen award criteria:1, put forward reasonable suggestions to improve the kitchen, was adopted and effective, reward 30 RMB.2, the creation of new

23、dishes to the restaurant, and bring good benefits, reward 50RMB.3, for a month, clean, clean up the garbage, reward 30RMB.4, timely find the hidden trouble (for example before work found that gas valve not closed), to avoid danger, reward 50RMB.5, a full month without being late, leave early, withou

24、t any illegal behavior, grooming, reward 100RMB.6, kitchen raw material storage properly, need daily dishes seasoning delivery timely, no waste, reward 50RMB.7, kitchen kitchen for all consumables are allocated reasonably, to save for the principle, reduce the cost, reward 50RMB.The kitchen and the

25、standard of punishment:1, late, leave early every minute penalty 10RMB, more than 30 minutes a day to absenteeism processing.2, work clothes is not clean, grooming untidy every punishment 20RMB.3, do not obey the chef Changan row, there is conflict of punishment 50RMB.Regional health 4, cooks untidy

26、, items not display to the specified location, not every three days to do a big health (refrigerator, ground, table, kitchen window glass) chef 20RMB penalty, responsibility punishment 30RMB.5, the freezer storage room, poor management, resulting in rotten stale raw material, resulting in serious lo

27、sses, the responsible person price compensation and punishment 30RMB.6, steal, steal kitchen food raw material, double compensation and punishment 30RMB.7, work attitude, because their own emotions caused by food, food quality speed does not meet the requirements of 20RMB caused by severe punishment

28、, guest complaints, pay and punishment 50RMB.8, the chef is not strong sense of responsibility, causing the soup boil dry, burning meat curry dishes, cut too large, not heat through, cooked, Steamed Rice underdone, responsibility for compensation for the loss of combined punishment for 50 RMB.9, the

29、 dishes cooked a serious quality problems were the guests returned, causing costs exceed the standard or waste responsible person damages punishment 50 RMB.10, careless work, produced slow cause guest complaints to the kitchen food quality, punishment 20RMB.11, fiddling or stir up enmity, manufactur

30、ing to shield, form cliques, affect the relationship between colleagues, a penalty of 20RMB.12, not according to the rules of operation for the production, damage the kitchen equipment and kitchen utensils, the tableware and kitchenware back to the dormitory, the compensation price fined 20RMB.13, t

31、he chef will be expired metamorphism food processing and sale, make guests food poisoning, bear civil liability and 100RMB.14, beat others, to cancel the visa and the contract and punishment 100RMB.15, the kitchen trash in after lunch and dinner cook did not dispose of, punishment 20RMB.16, not acco

32、rding to the delivery standard delivery punishment 20-50RMB.17, the kitchen drain single, weight of single, little single, price compensation and punishment chef responsible person 50RMB.18, in violation of the kitchen all regulations and management system, depending on the seriousness of the case, the penalty for 20-100RMB.19, the chef is strictly prohibited and Mousi, take kitchen food to company employees or other personnel outside the edible, punishment 50RMB.20, kitchen consumable beyond a reasonable index in part by the chef price