中式厨房标准化操作手册编制：餐饮部西厨房 日期：2008 年 5 月 31 日厨房管理目录 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 ···············································174、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··········...
