中式厨房标准化操作手册VIP免费

中式厨房标准化操作手1册编制：餐饮部西厨房日期：2008年5月31日2厨房管理目录第一章、酒店组织结构图·········································7第二章、酒店企业文化···········································8第三章、厨房部日常行为规范（中厨房）3、1．厨房考核细则·········································93、2．违规违章日常处罚制度·································143、3．部门员工日常管理制度·································15第四章、厨房部简介及组织机构图4、1．切配···············································174、2．炉台···············································174、3．打荷···············································174、4．冷菜···············································174、5．蒸灶···············································1734、6．面点···············································174、7．粤菜···············································174、8．初加工·············································174、9．海鲜池·············································17第五章、厨房部工作岗位职责5、1.切配···············································195、2.炉台···············································205、3.打荷···············································215、4.冷菜···············································225、5.蒸灶···············································235、6.面点···············································245、7.卤水烧烤············································255、8.燕、翅、鲍··········································265、9.初加工·····························4·················275、10.海鲜池·············································28第六章、标准作业程序(SOP)6、1.切配···············································296、2.炉台···············································416、3.打荷···············································526、4.冷菜···············································646、5.蒸灶················································796、6.面点················································896、7.卤水...