第1页共46页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第1页共46页StandardOperatingProceduresDEPARTMENT:F&B-Kitchen部门：餐饮部厨房JOBTITLE:AllKitchenAssociates职位：全体厨房员工TASKNO:任务序列号：SP-FB-WB-0001TASK:AttendingDept.Orientation任务：参加部门的入职培训EQUIPMENTREQUIRED:所需设备：WHATTODO行动HOWTODOIT步骤REASON原因Standard:AllnewlyHiredandtransferredFoodPrepassociateswillattendandcompletea1-5daystructureddepartmentorientationpriortocommencingworkinthedepartment,conductedbyadesignateddepartmenttrainer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:Onsuccessfulcompletionofthe2-dayhotelorientation,aprepareddepartmentalorientationwillbeconductedensuringthoroughknowledgeandfamiliarizationofthedepartmentandotherworkunitswithwhomtheassociateswillbeworkingwith.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.Allassociatesmustattenddepartmentorientation.所有的员工都必须参加本部门的入职培训。2.Associatesmustnotbeallowedtostarthis/herworkunlesstheycompletedallthesessionsoftheHotelorientationanddepartmentalorientation.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.Departmentheadand/orSousChefswillconducttheDepartmentorientationbyfollowingtheattachedoutline.部门主管或者厨师长将根据培训大纲对本部门进行入职培训。4.Trainersmustbepreparedtoteachatalltimes.培训者提前准备好所有的培训材料。5.Bepunctualinyourattendance.必须准时参加入职培训。AllnewlyHiredandtransferredFoodPrepassociateswillattendandcompletea1-5daystructureddepartmentorientationpriortocommencingworkinthedepartment,conductedbyadesignateddepartmenttrainer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。PREPAREDBY:davidzhang制订者：APPROVEDBY:批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandardOperatingProcedures第2页共46页第1页共46页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第2页共46页DEPARTMENT:F&B-Kitchen部门：餐饮部厨房JOBTITLE:AllKitchenAssociates职位：全体厨房员工TASKNO:任务序列号：SP-FB-WB-0002TASK:AdheringtoHygieneandSanitationStandards任务：坚持保健法和卫生防疫的标准EQUIPMENTREQUIRED:所需设备：WHATTODO行动HOWTODOIT步骤REASON原因Standard:Allkitchenwillassociatesconductthemselvesandabidebysafe,sanitaryandhygienicpracticesatalltimesto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。Ensurethatandworkareaswillbemaintainedhygienicallycleanandsanitary保证工作区域卫生的干净和清洁的环境卫生Ensurethatallguestsandhotelstaffwillbeprotectedfromanybacterialcontaminationandcontractinganydiseaseatalltimes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:Intheprocessofcleaning,ensurethatallsurfacesnotonlylookclean,butalsoarealsohygienicallyclean-freefromdirt,oilanddebris.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。Germscanmultiplyatarapidrate,andinfectionfrompeopleisacriticalproblem.Ensurethefollowingstepsarefollowedtohaltthatmultiplication.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。USEDISINFECTANT-tohaltthespreadofgerms.使用洗涤剂来制止细菌的传播。USEBOILINGWATERANDDETERGENT-tostopinfectiousorganisms.使用沸煮的方法或洗涤剂来防止易传染的生物。Allcleaningproductsa...
