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1、Standard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0001TASK: Attending Dept. Orientation任务： 参加部门的入职培训EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤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所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。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天的酒店入职培训之后，再准备进行部门的入职培训。确保彻底了解并且熟悉本部门，其他分部门以及与自己工作的同事。1. All associates must attend department orientation. 所有的员工都必须参加本部门的入职
4、培训。2. Associates must not be allowed to start his/her work unless they completed all the sessions of the Hotel orientation and departmental orientation. 所有员工必须在结束酒店与部门的入职培训之后，方可上岗。3. Department head and/or Sous Chefs will conduct the Department orientation by following the attached outline. 部门主管或者厨师
5、长将根据培训大纲对本部门进行入职培训。4. Trainers must be prepared to teach at all times. 培训者提前准备好所有的培训材料。5. Be punctual in your attendance. 必须准时参加入职培训。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所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工
7、TASK NO: 任务序列号： SP-FB-WB-0002TASK: 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
8、防疫及卫生的规定。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 protected from any bacterial 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 cleani
9、ng, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris. 在清洁过程中，我们必须保证不能只是看上去表面干净，还要清除污垢，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 mu
10、ltiplication.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下列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
11、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，卫生防疫及卫生的规定。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGN
12、ATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0003TASK: 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: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
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. (细菌，病毒，及其它的细菌引起的微生物被传染到人体的血液当中或身体的其它不安定的部分) ，这样会引起严重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它传染病。1. All fo
15、od handlers MUST be inoculated appropriately against BBP所有食品操作必须作BBP预防注射。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. 使用专业绷带包扎好任何切伤，擦伤，划伤，及其他创伤，受伤的地方无论哪里都不能接触食物。3. Handle sharp objects like n
16、eedles, knives, etc with care. 操作锐利的厨具如用针缝食物，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. 吃东西、喝东西、吸烟，和摘带眼镜，涂化妆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
18、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 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 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Ass
20、ociates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0004TASK: Personal & Food Hygiene任务： 个人卫生和食品卫生EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动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。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，所有的厨房员工必须参加并顺利完成部门的培训Personal Hygiene个人卫生Food Hygiene食品卫生All Items that are handled, touched, used and served mu
22、st be of the highest standards of Hygiene and sanitation你所触摸的任何使用和服务的食品必需符合卫生及防疫。The following Guidelines MUST be strictly adhered to.必须严格遵守下列规定Procedures:All kitchen associates will practice the following guidelines onPersonal Hygiene and Cleanliness:所有的厨房员工的个人卫生必需按照下列各项规定去执行：Kitchen associates wil
23、l 厨房员工将Shower or bathe daily. 每天要淋浴或洗澡。Wash or Shampoo hair everyday每天要冲洗或使用香波洗头发。Use anti perspirant and deodorant使用香水或除臭剂。Brush teeth, especially after eating heavily flavoured foods like garlic坚持刷牙，特别是吃了有异味的食物如蒜。Keep uniforms clean at work and change daily工作时必须保持工作服干净并坚持每天更换。Not wear any jeweller
24、y, bangles, earrings, watches etc while at work当班时禁止佩带珠宝，包括手镯、脚链，耳环，手表等等。Keep your hair clean and tied back for women, 保持你的头发干净，女孩子要把头发盘起来。Short and close cut for men Shave daily if needed, no stubble or facial hair permitted如有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。MUST NOT SPIT IN ANY AREAS IN THE KITCH
25、EN, 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。Use plenty of 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特别是。 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打喷嚏或咳嗽，挖鼻孔，触摸过任
26、何污物之后，休息，吸烟，使用卫生间之后 After eating or drinking吃东西和喝东西 Touching parts of the body 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 dish
27、es, linen, Chemicals, Detergent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. Complete 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
28、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 come 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 r
29、oom 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行，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 on
30、ly 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及准备工作结束之后也要盖好。12.
31、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, 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 nee
32、ded当你需要的时候，使用合适的安全工具例如一次性手套，口罩，防护眼镜及围裙。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 F
33、IFO 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 possible Refrigerator shelves储存生的或解冻肉类一定要放在冰箱的最低层。22
34、. 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 cle
35、an 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 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2030 秒。然后在使用热水冲洗最少2030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
37、 to recognise 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。All Kitchen associates will comply with the Food and Hygiene laws, to make sure that the food is safe for human consumption. 在
38、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。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0005TASK: Personal Grooming a
39、nd 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 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及角巾和围裙。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。Procedures:1. Obtain a clean, pressed uniform from the uniform department by submitting the soiled uniform. 要从布巾间换取干净整洁的工作服。2. Check uniform after changing. 在换好工作服之后一定要检查。3. Ensure that shoes are clean, that uniforms are well ma
41、intained with all buttons, no rips, tears, or stains. 保持鞋是干净的，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，或污点。4. All buttons and bows and belts to be done up. 所有的扣子、蝴蝶结和腰带必需挤好。5. Hair neatly groomed, 头发整洁的要求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. 男的必需是刮过胡子的，适当的喷一些香水或除臭剂，修剪指甲，及头发不能超过衣领，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，
43、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及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
44、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 jewellery 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 spitting 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，以及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. 使用过卫生间以及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 charac
