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11.KITCHEN(ALLKITCHENSTAFF2)所有厨师须知154-185模板.doc

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(ALLKITCHENSTAFF2)所有厨师须知154-185STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD::DATE:TASK:POTATIONOFPREPAREDOTEMSSTANDARD:NOFOODSTUFFWILLGOTOAGUESTUNLESSITLOOKSFERSTCLASSANDTASTESFRESH. PROCEDURE:Whenadessert,maincourse,!NEVERserveanythingthatyouwouldnotbepreparedtoeatyourself!STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD::DATE:TASK:GUESTGREETINGSTANDARD:guestswillbegreetedinawarm,friendly,ingmannerasfirstimpressionsareveryimportant,theguest’snamewillalwaysbeusedifatallpossible. PROCEDURE:Whenmeetingaguestatthebuffetorinpassageways,Banquetsetc.,bepositive,standstraight,!“BulaGoodMorning,””BulaGoodAfternoon,”or“BulaGoodEvening.”Ifatallpossible,calltheguestbyname“”Bula,GoodMorning,Mrs.··············,Mr.··············”Ifyoudonotknowtheguest’snameyoumaysay“BulaGoodMorning,Sir/Madam.”REMEMBER:,hairstyle,uniformandmake-up(ifused),standstraight,:(continued)Customersliketobecalledbytheirname,’!STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONALLKITCHENSTAFFHEAD::DATE:TASK:SANITATIONANDHYGIENESTANDARD:allstaffwillunderstandandappreciatetheprincipalandimportanceofcorrectsanitationproceduresandwillalwaysbeawareoftheimportanceofourresponsibilitytowardsguest’swellbeing. PROCEDURE:AttendSanitation&

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