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Anonymous users2024-01-24Rules for the management of the staff canteen.
First, the service awareness of the cooking staff.
Cooking staff should establish the idea of serving employees wholeheartedly and pay attention to professional ethics. Civilized service, kind attitude, polite to others, love their job, conscientious and responsible, and actively cooperate with the work of the supervision committee, humbly accept the supervision of employees.
2. Personal hygiene of cooking staff.
1) Do a good job of personal hygiene, and get a haircut on the 1st and 15th of every month.
2) Trim your nails every day and change your lab coat and hat every two days.
3) Wear work clothes and hats during working hours.
4) Take a shower once every two days, dress neatly and cleanly.
5) Conduct a health examination every six months, and those who do not have a health certificate are not allowed to work in the restaurant.
3. Restaurant safety work.
1) It is strictly forbidden to purchase rotten and spoiled food to prevent food poisoning.
2) It is strictly forbidden to bring unrelated personnel into the kitchen and storage room.
3) Before leaving work, the restaurant staff should close the doors and windows, and check all kinds of water and electricity switches, equipment, etc.
4. Meal requirements.
1) Meals should be cleaned before processing, and meat and vegetables should be separated, raw and cooked separately.
2) The processed meals should be cooked and fragrant, and the food should be fully weighed.
3) Diversification of meals.
4) The main food for breakfast must be guaranteed to have fried dough sticks, steamed buns, and no less than 2 vegetarian dishes.
5) The main food for lunch should be rice and noodles, and the dishes must ensure that there are two meat and one vegetarian.
6) The main food of dinner must be steamed bread or steamed buns, and the dishes should not be less than one meat and one vegetable.
5. Equipment placement requirements.
1) Eating and drinking tableware and confidential items should be ordered and placed, and cleaned and disinfected in time after use.
2) The vegetable should be cleaned at any time after use, and no roots, leaves or deposits are allowed.
3) Meals before and after processing are not allowed to be placed on the ground.
4) Thermos buckets, rice spoons, scooping utensils, shovels, and chopsticks should be placed neatly, and the food trucks should be placed in designated locations at fixed points, and should not be moved at will.
6. Hygienic requirements.
1) The dining area and processing area should be kept clean and tidy.
2) Make the floor clean, the wall clean, and the desktop hygienic.
3) No mosquitoes, no rodent infestation, no garbage, no leftovers.
4) No leakage of water, gas and steam.
5) Keep the stove and rice pot clean and free of dirty water, leftovers and dirt.
The management of the kitchen and restaurant should make the staff responsible for the customers, the work, and their own behavior, so that the food is delicious and delicious! ...The kitchen and dining room environment should be quiet, clean...(That is, quiet, clean, let customers feel that there is face for dinner here, let customers feel the atmosphere of the environment) for opponents to do: competition, mirror...(That is, competition, "mirror" means to look at the opponent as a mirror, see their own advantages, but also see their own shortcomings, do not reflect on themselves, and constantly deepen themselves, but also learn from each other's strengths, to achieve qualitative transcendence!) ）
Of course, the service process refers to every process detail of customer service, and the management process refers to the company's rules and regulations, reward and punishment system, etc.
There are office buildings, must not be installed too earthy, material construction to keep up, decoration style positioning mainly depends on what to do in terms of catering, Chinese fast food, Hong Kong cuisine, Japanese catering, KFC fast food, Ajisen ramen...
In fact, there are at least two tricks to deliciousness.
1.Before frying, use a knife or a meat fluffing hammer to smash the steak thoroughly, so that it is easy to cut and tasty. I can't eat a steak that hasn't been photographed. >>>More
If it's simpler, you can look at the version of the housekeeper's wife, and the purchase, sale and inventory are relatively simple and easy to understand. See the name and hope it can come to you!