目 录厨师长 ······················································3副厨师长 ··············································11成品师傅 ··············································19蒸锅 ··············································25凉菜 ··············································29主配 ··············································33切配 ··············································39主荷 ··············································45打荷 ··············································53水案 ··············································59勤杂 ··············································65厨部卫生标准 ····················································69厨房安全管理制度 ················································70厨房日常工作管理制度 ···········································72食品原料、厨房物品领用制度 ·····································73厨房食品成本核算制度 ···········································73厨房食品成本控制制度 ···········································74厨房工作检查细则 ···············································74岗位说明书厨师长岗位说明书目 录职位概要 ····················...
