no personal belongings. 3

Health April 13, 2011

2) making all sorts of savory snacks. 3) to preach the good variety of dishes produced by the Department for the installation Weidie seasonings. (4) prepared against the corresponding pan sauce, and ready for a variety of special flavor hot pot seasoning. 5) make a preliminary pot cooked flavor characteristics of processing. , Cut processing department with the preparation work (water table, playing the Netherlands), etc. The department is the primary processing sector hot pot dishes, operating more preparatory work before, but also more complex, there are: 1), cutting a variety of appetizers snacks of raw materials; cutting against the pot bottom needs a variety of spices; 2),nike airmax, prepared according to the standard early, fine processing of various hot pot dishes. 3), for internal staff to prepare the food the day of the raw materials; 4), the development and procurement departments purchase needed raw materials purchased or the next day. 5), ready supply of fresh fish raw materials the same day, in order to keep supply. 6), prepared dishes made ornaments for decorative dishes. And unskilled workers in the preparation: to prepare a good variety of dishes to dress dishes. And do the initial processing of raw materials, work. Scraping, finishing a variety of vegetables. Business processes in the functioning of the Ministry pantry. Business, customers need dishes, the restaurant waiter down by the documents set to label, to the Ministry pantry, pantry dish immediate need for the Department of species classified documents, and to grasp the bottom of the pot, appetizers, dishes of the time and in accordance with the documents indicated in the certain requirements of customers, and then convey the kitchen were the appropriate department. Installed according to customer needs while flavored dishes and appetizers in the bottom of the pot before the serve. , Stove operation of the Department of timely, fast and accurate modulation of guests or the corresponding point of the characteristics of hot pot hot pot cuisine, cut with the Department (water table, playing load) operation

cut with the standard in a timely manner, plate and serve guests a variety of hot pot dishes point, and dishes based on the need for decoration, embellishment. Installation has been cut three dishes, the dishes, decorative plate requirements as required. One special plane of beef and mutton, cut the remaining cut is needed now installed dishes. And smoke a single person designated to clean up the kitchen produced the omission. Laborer laborers with cutting operation with departments, select the cutlery, dishes at any time of the initial processing of raw materials. Third, after finishing up business, is open every day after, the kitchen departments, various types of finishing work must be carefully and properly preserved, stored unused cooking materials, various types of food, especially the procurement directly into the kitchen of fresh raw materials, seasonings, usually starting with the insurance wrap, depending on the situation of raw materials, respectively, keeping side cold storage cabinet, freezer cryopreservation, to ensure that material fresh. , Delivering dishes with the chef and the Ministry of the corresponding day of the dish department inventory documents, the officer checked with the front desk, so that supply and marketing of varieties of the number of matches, and to communicate, review the day's work, which requires future improvement, development of tomorrow work plan. Additional resources. Clean-up and clean the kitchen departments of Health. Inspection and control water, electricity and gas and off time, to avoid wasting water and electricity, and ensure safety. The former, we should conscientiously protect all the tools, utensils, and food from drugs disseminated, pay attention to food safety. Recipients of raw materials, storage of quality management,afternoon sun, strict quality raw material purchase, the purchase list of every chef in the quality inspection of raw materials, signed comments. Weekly business meeting, person in charge of procurement, chef,nike shop, restaurant manager to general manager for raw materials to the Executive Vice President to report his work or business. Processing solutions to the problems in a timely manner. The amount of raw material to a reasonable reserve the kitchen to prevent deterioration from purchase to use the principle, not more than three days, the occurrence of deposit and loan modification, the parties shall be liable for compensation. Truthfully report the situation and is strictly prohibited without permission treatment. Kitchen refrigerator management responsibilities to the people, the person responsible for (part time) listing appointment, the food should be classified storage, all the raw materials to indicate the purchase date. Storage of raw materials for more than three days to promptly report the chef, pay close attention to the food, fill out the Thoroughly clean the refrigerator once a week. Keep the environment, equipment and personal hygiene. , Quality control of raw materials to develop rough rough job quality management responsibilities, a clear division of labor, clear work objectives. Chef to check from time to time, the implementation of management responsibilities. , Provide loan-to-one by extracting the raw materials required for the food kitchen that day, pay attention to origin, variety, quantity and quality to meet the requirements. Check whether the identification of raw material quality standards, and the right to reject sub-standard raw materials. , According to the procedures of raw materials go up, up hair, washed sand, remove the debris and offal, check the rising incidence of the procedure. Utilization of work to do to reduce consumption of raw materials to be processed in time to use any unused time into the cold storage. , Go to the net raw vegetables mixed vegetables, leaves, sediment, debris, according to different requirements peeled, ribs, seeds, pulp, and clean water. , Aquatic livestock and poultry slaughtered raw blood when exhausted, pulling hair net, to the scales and internal organs, rinse. ), Raw meat need to be demolished, in accordance with the standards and the need to file reclaimer respectively tick removal methods such as cutting reclaimer. As far as nutrients for raw materials, as far as possible be washed, cut, reduce the storage time. To ensure the work environment clean cut head with quality management cut contacts with the menu, the chef and the organization of time assigned to guide and supervise staff according to standard operation. Check the quality of raw material, not allowed to use sub-standard metamorphic and rough materials. Order by order and into the private room has arrangements for timely reminder priority food menu according to the standard specifications to cut with. Fine processing of raw materials to meet the neat, specifications, uniform, neat requirements. Reasonable under the knife to reduce waste and avoid waste. Go put the semi-finished neatly placed in the specified location. Check a single check, to eliminate duplication, omission, mismatch errors. Maintaining environmental and personal hygiene pantry single quality management plan lobby sorting issued carte menu, in a timely fashion to the kitchen of the posts. The food menu with the corresponding cross-check the correct transfer students serving dishes. Monitoring quality of the dishes, unqualified right to return the kitchen dishes. Timely feedback to the chef offers guests views lobby. Supervision, finishing dishes and transfer to a plate shape effects. Accurately name of the dish, table numbers reported to the pantry students. And answer students pantry a dish of unknown accuracy issues, missed food, serving the wrong dish and repeat. Students have the right to pass dishes to monitor quality of the dishes, dishes unqualified right to refuse to pass on the into practice. In strict accordance with Fashion Communication and guests a variety of appetizers and a variety of Weidie point. Keep the environment, equipment and personal hygiene. Department of Quality Management stove is prohibited to use substandard materials to ensure that hot flavor. ) Strictly in accordance with the formula and processing requirements, production of materials according to the standard hot pot recipe for seasoning against pot. Prohibit the use of bad materials soup, soup in strict accordance with the right way to ensure Tangxian delicious. Take seriously the special requirements of individual customers quickly and accurately against the pan modulation timely point of guests and special flavor fondue pot kitchen fire is to produce quality assessment; quality assessment based on the production conditions (standard) per person per day of production and work quality evaluation, fill out the Terms include a number, subtract 1 point for every guilty one, scoring points when the first column in the painting Marking the end of each day will be a summary of the results as a penalty or bonus points in total fat basis

fine production quality evaluation of raw materials requisitioned, the failure to review the material standard storage unqualified recipients. Fridge management dishes, the responsibility name, purchase date is unknown. Vegetables, spices, utensils placed unclassified, layered placed confusion. Improper care, materials deterioration, decay, or that the problem of missing items. Does not match the inventory records and accounts did not appear lost. Refrigerator not clean up once a week. Finishing a dish rack is not every day, feeding together and organize all the materials placed. Not be FIFO, perishable early in the morning. . Work when not all the doors, windows, refrigerators, dish room, freezer, gas, water, electricity, locked closed.

dry hair up program operation fails, there is sand and other debris visceral, up-fat ratio, color, shape, texture, soft and hard vegetables have substandard levels of sediment dry rotten leaves, debris and other fails to requirements peeled, tendons, flesh, seeds and so on. , Aquaculture, livestock fails to fine processing requirements for processing, slaughter handling undesirable. , Demolition, cutting tick reclaimer fails to stall standards. Operation destroy nutrients too, such as: first, wash after cutting, place too long and so on. , Material handling is not clean. Processing technology is not mastered; cut, cut, picking, washing and other operations. Raw material placed in irregular, not classification, placement confusion. Not timely processing of raw materials urgently, failing to ensure use of the name of the dish is not exactly clear, the table number (Room No.) reported that students answer questions to the pantry is not timely. Serving order is unreasonable, not timely reminder vegetable arrangements. Vessels are defective, failed transfer to a plate, plates, etc. found dirty side of treatment. , Quality of the dishes did not find serious problems. Can not memorize the menu and dishes, general characteristics is not clear. Meal preparation is not good, delay or error dish out food. Specification fails to standard menu dishes, knife, weight instability. Rough use of substandard raw materials do not cut with neat, specifications, uniform, neat, a knife handle does not comply, the knife is unreasonable, causing more waste material waste. , Semi-finished display is not classified, stratified, display, confusion, not the timely processing of vegetables and reminders duplication, omissions and other mistakes. Before meals ready to well,especially in the former years, the lack of sauce varieties. , According to the standard flavoring materials, resulting in hot flavor instability. Are expected at the end, soup shortage. , No time to prepare appetizers and seasonings. , Did not press the organization, leadership, business management. Problems that occur at any time for kitchen and in a timely manner to the executive vice president, general manager or business reports.

work plan to develop the kitchen in each period, the cost budget. And as a basis to develop workable implementation rules to effectively control costs, ensure Maori. Guests taste and keep abreast of changes in the way dining revised menu to make it more in line with market requirements, to meet customer needs. Responsible for the kitchen labor deployment and coordination between teams and groups to understand the employees, according to the organization of work of each employee's expertise, the work of a character at any time, the task with a reasonable weight on the kitchen staff. Responsible for the pot at the end of formulation research and development of materials, development of standard materials against the pot to ensure that the unique flavor of pot. Development of flavor and hot dishes, meet customer needs. Accurate knowledge of raw materials inventory, reasonable arrangements for the use of raw materials, supervision of all production processes, to avoid wastage, timely clearance of goods, strict cost control. Responsible for directing the daily work of managers and chefs, improve team coordination, discipline and code of conduct for the implementation of the work in time to solve problems. Responsible for kitchen hygiene, good grasp of environmental health, food sanitation and hygiene, to urge the group strictly implement the personally involved in the acceptance of raw materials each day to eliminate sub-standard quality standard and price of raw materials into the kitchen. Responsible for the chef's training, assessment, strengthening training and technical exchanges on the post, and strive to dish standardization and standardization, inspection and supervision of all kitchen equipment, safe use and maintenance. The kitchen is responsible for attendance, completion of the implementation or operating vice president, general manager of the other work as assigned by supervisor job responsibilities with processing processing cut with Foreman to lead and guide the cutting process, cutting operations with personnel, and the chef responsible. Arranged according to production needs with the primary processing and cutting positions, ensuring the supply of raw materials for processing. According to customer intelligence in a timely manner under the guidance of head chef, please share all kinds of raw materials, purchase of raw materials to help the good quality, quantity relations. Arrangements in charge of guiding the group of employees according to specifications for the processing and cutting distribution and comprehensive utilization of raw materials. Familiar with the material properties, supply of raw materials inventory, reasonable arrangements for the production, accurate control of raw material costs make full use of technical staff responsible for evaluation in this group, leading to urge employees follow the rules and instructions. Responsible for the appearance of this group of staff and personal hygiene instrumentation. Check the health of this group and all kinds of workplace equipment, utensils, and cleaning and maintenance management. Chef to assist with developing or modifying cutting procedures and specifications. . For this group of employees doing mentoring work. Technical staff at any time to conduct training and operational guidance on the post, good quality, ensure a variety of dishes with the quality and quantity of the cut to complete the chef processing of other work as assigned job responsibilities cut with chef cooks in the processing with processing cut cut with the leadership of foreman, is responsible for the initial processing of various raw materials, plate and serve the dishes and cut tray decorated with the work. Accept the foreman assigned work, according to operating standards with the early processing and cutting. Tick ​​picking the raw material, washing, divisible rotten leaves, sand, skin, tendons, flesh, and so on. Required for aquaculture, poultry, animals were slaughtered, cut tick removal reclaimer tranches increase the utilization of raw materials. , Pay attention to the comprehensive utilization of waste and reduce the cost of dishes. Responsible for memory access to the refrigerator of raw materials, ensure the quality of food materials. Used by the maintenance of refrigerators and other appliances to make it in good working condition. Responsible for their own regional health, health by the foreman assigned to clean up and maintain various types of utensils and equipment clean. After all utensils clean and tidy place in the specified location bar. Complete other tasks as assigned by foreman. Undergo before reporting to the foreman. Hotpot seasoning Assistant Responsibilities

division in the season (the chef) pot at the end under the guidance material, the preparation of various spices. Prepared quickly and accurately to ensure guests a variety of bottom point. Prepare the hot end of the expected needs of a good variety of raw materials for the production of material at any time at the end of the pot at the end to ensure sufficient material. , The production needs for a variety of spices against the pan pot and flavor raw materials. , As required brewed a good variety of soup, Naitang, Weidie materials used to produce all sorts of savory snacks. According to standard requirements against the pot. Handle the special requirements of customers to pot bottom, is responsible for the use of appliances, kitchen utensils, equipment maintenance and maintenance. Responsible for the health of the work area clean. To complete the seasoning division (the chef) other work as assigned, handyman, dishwasher job responsibilities / work dishwasher under the leadership of the head chef is responsible for cleaning all utensils, and assist in the early processing of vegetable raw materials for the beginning of staff processing. , The required initial processing of vegetable raw materials. Classified storage utensils to prevent contamination. Cleaning all kinds of dishes to do, Responsible for the use of various types of cabinet, cabinets, appliances and health, improve the regional commitment to environmental health. Responsible for the production of rice, the staple food chef to complete other work as assigned. Kitchen health management industry is health food industry, kitchen hygiene is the fundamental guarantee for the safety protection of customers, relationship success or failure of the restaurant business. Protect the interests of employees but also the specific performance. Kitchen hygiene throughout the kitchen and all aspects of sales produced stage. First of all raw materials must comply with food hygiene standards, the bulk of raw materials must have health and quarantine certificates; not purchase any pollution, mildew, deterioration of raw materials; in the custody of storage stage to adhere to the and systems for the strict implementation of processing hygiene procedures and hygiene standards. Kitchen equipment, utensils, supplies and environmental hygiene, kitchen hygiene content and standards. Quality assessment into the chef, subtract 1 point, together with the end points included evaluation of the quality of work chef. Reward or punishment on the cook, the specific details of rewards and punishments according to the employee handbook or a hot pot city regulations. Kitchen pot and the requirements of Health `1, seasonings cabinet: stacked neatly, no debris, clean and tidy. 2, side dishes sets: material tank clean and tidy, with fresh, dish sets neat no dirt, no blood, water mark, no personal belongings. 3, the pot: clean, no paste point, did not smudge pot along. 4, the stove: stove clean and free from grease, no smoke when the flame 5, leaking tank: no debris, no grease, water flow. 6, stainless steel appliances: appliances bright, non-greasy, water track. 8, thaw pools: clean, bright, no oil, debris, sea, poultry, meat, thaw separately. 9, freezer refrigerator: neat, clean, the machine is operating normally, the wind blade clean, fish and poultry, raw meat separate from laying, structured; seal thong no sludge, bloody smell, pay attention to put a tray, pay attention to defrost. 10, oil old child: bright, clean, no oil in the sediment, the same as 11, the refrigerator temperature: inside and outside the neat, clean, separate raw and cooked, the machine is operating normally, the wind leaves a clean, non-canned products in the refrigerator and private products. 12,obedient boy, stainless steel units: water mark, dirt, oil, left the light. 13 IED: light debris and dust-free within the network, no dead flies, the use of normal. 14, wall: bright, clean, water mark, sludge, left the. 15, the ground: the ground is not slippery light, no dirt, debris, water mark, cigarette butts. 16, pool: no oil, no smell. 17, dry goods store counters: no deterioration of raw materials, clean, tidy and clean. 18, cooking rack: placed neatly and clean. 19: Tableware: bright, clean, no damage, no dust, no debris, water mark, stacked neatly. 20, fume hood: hood inside and outside the bright, cap, bright lights, no oil 21, storage: laying neat, clean, neat, dust-free shelves shall not store personal items, the ground was no debris, no cigarette butts. 22, knife: blade profits, no rust flank. 23, baidunzi: pier surface clean, smooth, mold-free tracks, not ground storage. 24, stainless steel counters: no debris inside, items placed neatly, clean, neat, external bright as a mirror, no oil, dry. 25, stainless steel drum: surface clean, bright, no oil stains. 26, vegetable baskets: clean, no oil, no debris, dirt, blood. 27, sterilization lamp: no dust, timer switch, UV lamp to ensure effective. 28, stainless steel console: table light, touch all parts of non-stick hand. 29, meat grinder, cutting machine: the machine is not left residue, no debris, looks clean, no oil, no blood stains and other nasties. 30, go up, raw material tank: surface clean, no stains, grease, change the water in time. 31, vegetable warehouse: database clean, neat, no smell, 32, under the sink: no odor, no smell, no oil, no debris, the water flow. Kitchen appraisal system 1, Houchu staff must sign or punch in at work, signed on behalf of or with a blow is strictly prohibited. 2, put on work clothes should be captain after, head of the report or the chef. 3, based on operational need, need to work overtime chef left. Employees should not work overtime to leave. , Work should stick to work, not off-site, do not string Kong; not allowed to do work related things. , Sick leave needs to be chef for a day in advance to the leave of absence procedures, and issue a certificate diagnosis of out of hospital, the chef agreed to leave before; can not leave due to sudden illness, and should be promptly conveyed to the chef. Subsequently issued a valid certificate issued by the hospital, because they can not provide procedures or procedures do not comply with regulations, according to absenteeism or early treatment, leave written request for leave should be filled. 6, to personal leave for personal leave day must be procedures in advance, approved by the head chef has been effective, without approval or unauthorized absence without undue undergo. 7, according to the needs of enterprises, need to extend the working hours, the leaders agreed to work overtime or sick leave can be handled. , Marriage leave, maternity leave, bereavement leave by the relevant provisions of enterprises. This system is applicable to all Houchu staff. , Kitchen dress system.

kitchen staff dress code system as follows:) work is required to wear uniforms; grade work wear, clothing should be clean, tidy, working hours shall not open chest exposed pregnant, wearing civilian clothes and fancy dress. , Need to wear work shoes at work, not wear slippers, water shoes, sandals. , Work clothes should be kept clean and tidy, not replace the buttons with other accessories. , Overalls only place in the work area or related wear. Outside the region may not enter the work place, prohibit the tooling into the lobby, according to the provisions of corset lacing operation, not drag. Violation of these provisions, according to Hot Pot City punishment Ordinance, kitchen kitchen daily work routine inspection system inspection system, in order to ensure that the kitchen of the system, are effectively implemented. Really everything was tubes; personal responsibility; work with standards; operating procedures to work on the need for the kitchen institutionalized, the normalization check. The work of the hot kitchen, the different levels of inspection system, the chef team organized its regular foreman, fixed, fixed term inspection. Foreman on the daily work of their staff daily checks. Check includes, shop rules, record stores, kitchen attendance, dress code, job responsibilities, equipment use and maintenance, food storage, quality of the dishes, the food system and the speed of saving and comprehensive utilization of raw materials, production safety and other regulations implementation and functioning of normal production. Check the contents of each can be separately or simultaneously. Inspectors on the inspection found and the situation and make appropriate treatment based on the circumstances. And to urge the parties to immediately correct or corrected within the prescribed period. Personal responsibility system within the scope of job responsibilities or error, individual responsibility; are departmental team's mistakes, then pursue the responsible persons and to take appropriate economic penalties. For repeat offenders of similar errors or improvements required within the time limits, but not to do those. To increase the processing until the dismissal. Inspection personnel should be responsible, non-discriminatory, fair and doing things, each to participate in inspection personnel, time, content and results. Detailed records should be prepared and for the record. Test results in a timely manner linked with the sector and individual interests. Kitchen pot city under the provisions of reward and punishment system, combined with the kitchen situation. The work of the position of the kitchen who meet the conditions for internal incentive awards. Moral and material incentives to take a combination approach, and employee interests are directly linked to their own honor. Reward for the grant awards and honors and prizes. Punishment way demoted, demotion, suspension, stop posts and withholding of wages, bonuses, until removed. One of the following conditions and reward: to participate in national, provincial, municipal and other cooking contest held or food festival, made outstanding achievements. Dedication, the year a full attendance; outstanding performance by the guests who repeatedly praised the production and management of the kitchen to make reasonable suggestions; be a greater benefit by its adoption. Production in the kitchen in a timely manner to eliminate hidden dangers are greater. Written recognition by customers. Outstanding achievements in conservation by utilization of materials. Consistently outstanding performance in health work; for everyone who are certified. One of the following circumstances shall be given punishment: violation of labor discipline, do not listen to discourage those who do not obey the distribution, the producer of the kitchen, working careless, causing the customer quality of the dishes on the kitchen or the complainant, fraud, or sow discord, to create contradictions effect relationship between colleagues are. Do not follow the rules and damage to the kitchen equipment and appliances are. Do not follow the rules and caused an accident involving greater responsibility. , Who fights. Incentive Ordinance 1,3,4,6, as amended, as the case may be rewarded 100 - 500 yuan. Also awarded certificate of honor outstanding employees. 2,5,7, be awarded a certificate, while giving the 100-300 dollars in prize money.

punishment in violation of the Ordinance 1,3, respectively, shall be punished as the case of 50-100 yuan, 2,4, shall be punished depending on the severity of the consequences of 100-200 yuan, 5,6, shall in addition to compensating losses, as the case suspended , stop, or 200-500 million penalty Kong 7, 100-300 yuan cash penalty shall be given until the fire, causing injury to others sent to judicial organs. Kitchen discipline 1, kitchen staff or sign on to ring out, sign and return; and sufficient time should be prepared to change clothes in order to arrive at work. 2, prohibited employees clock in or sign another alternative. 3, the kitchen staff during working hours must adhere to work, not allowed to leave. 4, to ensure clean; a good working environment; improve work efficiency, work hours are not allowed to smoke; not loud noise, chat. 5, hours of work required to wear clean, generous, decent work clothes, apron, work cap, male not long hair. 6, the working hours should be worn Haopai; according to the specified location to wear. 7, the kitchen is strictly prohibited you eat, take food or items disorder, serious offenders depending on the circumstances of the severity of punishment. .8, Obedience leading chef, to work, there is a problem or to take the correct channels of communication to resolve. 9, the kitchen staff may not accept gifts supplier. 10, the strict implementation of the management system within the kitchen requirements. Kitchen safety rules for a staff appointment must be required to wear uniforms and work shoes. 2, the staff on duty must ensure that the focus may not be running in the kitchen, slapstick 3; kitchen equipment regularly inspected by a competent person, to prevent accidents. 4, the chefs use of kitchen equipment, must strictly abide by the normal operating procedures, new employees must be carried out by a competent person of its use of training equipment. 5, frying pan in the course shall not undergo. 6, carrying heavy loads, especially in hot soup when one person not to operate, so as not to hurt or burn. 7, knives and sharp instruments by hand then do not take the floor on his way. 8, at any time to ensure that the tool sharp, sharp knives are not the most vulnerable. 9, the kitchen staff are not free to deal with unexpected power outage. 10, cleaning up a power equipment, will ensure the power has been disconnected. 11, keeping the floor clean and pay attention to work to avoid slipping injuries. 12, the engineering staff listed power operation, non-free closing.