全聚德烤鸭股份有限公司连锁经营单店厨房管理手册（十）（讨论稿）北大纵横管理咨询公司二○○三年一月目录第一章总则..........................................................................................4第二章岗位描述..................................................................................5第一节组织结构图.........................................................................................5第二节行政总厨岗位.....................................................................................6第三节烤鸭领班岗位.....................................................................................8第四节鸭坯管理岗位.....................................................................................9第五节烤片厨师岗位...................................................................................11第六节热菜领班岗位...................................................................................13第七节烹调厨师岗位...................................................................................14第八节配菜厨师岗位...................................................................................16第九节冷荤领班岗位...................................................................................18第十节制作厨师岗位...................................................................................20第十一节拼摆（切制）厨师岗位...............................................................21第十二节面点领班岗位...............................................................................23第十三节面点厨师岗位...............................................................................25第十四节原料加工领班岗位.......................................................................27第十五节青菜加工厨师岗位.......................................................................28第十六节红案加工厨师岗位.......................................................................30第三章主要程序................................................................................32第一节厨房计划管理程序...........................................................................32第二节厨房运作主程序...............................................................................35第三节烤鸭制作程序...................................................................................38第四节冷荤菜品制作工作程序...................................................................42第五节热菜工作程序...................................................................................46第六节面点工作程序...................................................................................50第七节原料加工程序...................................................................................52第八节采购程序...........................................................................................57第九节库房管理程序...................................................................................60第十节例外管理流程...................................................................................65第四章相关规范标准........................................................................67第一节相关规范...........................................................................................67第二节相关卫生标准................................................................................
