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    厨房管理制度及相关处罚制度

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    • 厨政
    • 行政总厨
      厨神
      靓号:100

      第一章:厨房的基本管理制度
      (1)厨房所有员工都必须按时上下班,履行打卡签到手续,不得迟到、早退,进入厨房必须按规定着装,保持仪表、仪容整洁,洗手后上岗工作。
      (2)工作时间内不得擅自串岗、离岗、看书、睡觉等;不准干私事和与工作无关的事情;

      不得在厨房区域内追逐、嬉闹、吸烟、不得做有碍厨房生产和厨房卫生的事情;

      不得坐在案板及其他工作台上、不得随便吃拿食物、不得擅自将厨房的食物交与他人;     将厨房用品私自带出个人使用后不准着便装进入厨房

      厨房管理制度及相关处罚制度

      不得与公司员工谈恋爱。
      (3)设备设施由各厨师长负责定期检查汇报给店长;采购要有计划,及时备货;检查食材生产日期、是否破损;注意节约,减少费用及能源控制
      (4)生熟分离,防止交叉感染各卫生区域保持地面干净无积水墙面无油渍.开档要有序当天工作必须当日完成收档要仔细干净
      (5)服从厨师长的领导与工作安排,认真按规定要求完成各项工作。

      厨房易耗品月消耗指标(所有厨房消耗品由厨师长管控):

      名称 店面

      群星店

      银泰店

      光谷店

      大垃圾袋

      100个/月

      150个/月

      120个/月

      咖啡色抹布

      12个/月

      18个/月

      15个/月

      洗洁精

      1桶(20KG)/月

      2桶(20KG)/月

      3桶(20KG)/月

      清洁球

      2包(12个)/月

      2包(12个)/月

      2包(12个)/月

      杯刷

      4把/月

      4把/月

      4把/月

      线手套(阿姨)

      1双*人/月

      1双*人/月

      1双*人/月

      橡胶手套(阿姨)

      2双*人/月

      2双*人/月

      2双*人/月

      胶套鞋(阿姨)

      1双*人/2个月

      1双*人/2个月

      1双*人/2个月

       

       

       

      厨师长对所有物品应有备货指标:

      名称

      备货期

      原因

      冻品

      2天

      冷库安排要提前

      印度调料及米

      1个月

      备货及运输要15天

      中国调料

      1天

      提前一天通知备货及运输

      蔬菜

      1天

      提前一天通知备货及运输

      木炭

      5天

      要运输及备货

      柠檬

      2天

      隔天才送光谷的货品

       

      第二章:菜肴出品管理制度
      (1)厨师长应该按技术特长分配厨师烹制菜品 菜品问题直接落实到当事人,实行菜品质量厨师责任
      (2)不合格菜品所造成的损失由各厨师自己承担并由店长登记不合格菜品承担相应损失及处罚。
      (3)厨师长按月进行出品菜品数量统计出品的数量及质量与奖金分配挂钩

      第三章:厨师长工作考核制度
      (1)厨师长每天要对本厨房的员工分别在上下午进行工作安排,月底要对每个员工的出勤天数及出勤情况进行汇总
      (2)厨师长应该按日常工作考核标准要对属下员工按规定的项目逐个进行考核记录每周小结月底总汇
      (3)日常工作考核的标准内容主要分为仪容仪表工作质量工作态度卫生质量等四个方面
      (4)厨师长按月对每个员工的考核记录进行月底汇总,是否有处罚作为本月奖金分配的依据5)厨师长根据每日需求提前一天填写材料申购单。

       

      第四章:厨房罚管理制度

      厨房奖励标准
        1、提出对厨房改善的合理化建议,被采纳并切实有效者,奖励30 RMB
        2、创作出新菜品,并给餐厅带来良好效益者,奖励50RMB
        3、连续一个,卫生整洁、垃圾清理干净,奖励30RMB
        4、及时发现隐患(例如下班前发现煤气阀门没关),避免危险发生者,奖励50RMB

      5、全月无迟到、早退,无任何违规行为,仪容仪表整洁,奖励100RMB

      6、厨房原材料储存得当,日常所需菜品调料备货及时,无浪费,奖励50RMB

      7、厨房长对所有厨房易耗品进行合理分配,以节约为原则,减少成本,奖励50RMB

      厨房处罚标准

      1、迟到、早退每分钟处罚10RMB30分钟以上按旷工一天处理

        2、工作衣帽不整洁、仪表仪容不整洁每次处罚20RMB

           3、不服从厨师长安排,有抵触性者处罚50RMB

           4厨师的工作区域卫生不整洁,物品没有摆放到指定的位置,没有每三天做一次大卫生(冰箱、地面、台面、厨窗玻璃)厨师长处罚20RMB,责任人处罚30RMB

        5、冰柜储存室管理不善致使原料腐烂变质、变味造成严重损失,责任人按价赔偿并处罚30RMB

           6、偷吃、偷拿厨房食品原料者,双倍赔偿并处罚30RMB

           7、工作态度端正,因自身情绪造成菜速、菜质不符合要求者处罚20RMB,造成客人严重投诉者,买单并处罚50RMB

           8、厨师责任心不强,造成汤汁烧干,菜品烧糊肉类咖喱切块过大、未热透、熟透, 米饭未熟透,责任人赔偿损失并罚50 RMB

      9菜品烹制有严重的质量问题被客人退回造成成本超标或浪费责任人赔偿损失并罚50 RMB

          10、工作粗心、出品过慢引起客人对厨房菜肴质量进行投诉者,处罚20RMB

          11、弄虚做假或搬弄是非,制造予盾,拉帮结派、影响同事间的关系者、罚20RMB

        12、不按操作规程生产,损坏厨房设备和厨具,将餐厅餐具及厨具带回寝室者,按价赔偿并罚200RMB

          13、厨师将过期变质食物加工出售,造成客人食物中毒者,承担民事责任并100RMB

      14、欧打他人者,取消签证和合同并处罚100RMB

      15厨房垃圾桶在中餐和晚餐后厨师未自行处理,处罚20RMB

      16、未按备货标准备货处罚50RMB

      17、厨房漏单、重单、少单,按价赔偿并处罚厨师责任人50RMB

          18违反厨房所有规章及管理制度者,视情节轻重,处罚20-100RMB

         19、厨师严禁以公谋私,私自把厨房食品给公司员工或其他人员食用,处罚50RMB

         20、厨房易耗品超出合理指标部分由厨师长照价购买,并处罚50RMB

         21、严格按照操作规程操作燃气炉和烤炉,并每天下班前协同店长进行安全检查,如因为操作失误或者检查不仔细导致的损失,和店长共同承担责任

         22、所有以上事项情节恶劣者,取消签证及合同,造成人身伤害的,移交司法机关。

      以上奖罚管理制度由厨师长执行,店长和厨师相互监督。任何奖罚单厨师长通知当事人签字后将罚单送达人事月底从该员工的工资中一次性扣除。对于厨房员工及事务的处罚,厨师长承担连带责任,员工支付50%,厨师长支付50%。

       

      入职厨师第一个月工资作为押金,每个月10号发放员工上个月工资,列如2月10号发放1月1日-1月31日的工资。

      公司承担厨师个人的费用范围(厨师宿舍的租金、水/电/物业费、网费、办理签证的往返机票、调店及参加公司会议/培训的的士费),其他费用由厨师个人承担,公司不予报销。

       

      The first chapter: the basic management system of the kitchen

      (1) the kitchen all employees are required to 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 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 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 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 file orderly, day day work must be completed, closing to carefully clean.

      (5) subject to the chef's leadership 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 store

      Garbage bags 100 / 150 months / 120 months / months

      Brown cloth 12 / 18 months / 15 months / months

      Detergent 3 barrels (20KG) / month 2 barrels (20KG) / month 1 barrels (20KG) / month

      Clean ball 2 package (12) / 2 package (12) / 2 package (12) / month

      Cup brush 4 / month 4 / month 4 / month

      Line gloves (aunt) 1 / 1 double double * * person / month 1 double * / month

      Rubber gloves (aunt) 2 / 2 double double * * person / month 2 double * / month

      Rubber overshoes (aunt) 1 double * 1 months /2 double * 1 months /2 double * /2 months

      The chef on all items should be stock index:

      Name of BACs reason

      Frozen 2 days cold storage arrangement to advance

      India sauce and rice 1 months delivery and transport to 15 days

      Chinese seasoning 1 days a day notice delivery and transportation

      Vegetables 1 days a day notice delivery and transportation

      Charcoal 5 days to transport and delivery

      Lemon 2 day day to send the goods of Optics Valley

      The second chapter: the dishes management 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 manager 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, work arrangements, to end the attendance time and attendance to each employee's 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, confluence.

      (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 basis (5) chef according to daily needs a day early to fill material requisition.

      The fourth chapter: the kitchen reward and punishment management system

      Kitchen award criteria:

      1, put forward reasonable suggestions to improve the kitchen, was adopted and effective, reward 30 RMB.

      2, the creation of new 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, without 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 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, cook's untidy, 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 losses, 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, 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 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, manufacturing 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, the 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 according 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 to buy, and punishment 50RMB.

      21, all the bad matters more than the plot, to cancel the visa and contract, resulting in personal injury, transferred to judicial organs.

      The above reward and punishment management system by the Chef Executive, manager and chef mutual supervision. Reward and punishment by any single chef to notify the parties sign and return ticket service personnel department, at the end of the month from the employees' wages one-time deduction. For the kitchen staff and affairs of punishment, the chef shall bear joint and several liability, workers pay 50%, chef to pay 50%.

      The induction cook first month's salary as a deposit, every months 10 paid employees last month salary, such as the February 10th release in January 1st -1 month 31 days wages.

      The company assumes personal chefs cost range (cook dormitory rent, water / electricity / property fee, fee, visa round-trip ticket home, usually a round trip ticket, adjustable shops and participate in the company conference / training taxi fee), other costs borne by the personal chefs, the company shall not be reimbursed.

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