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1、F&B DEPATMENT # HOTEL INTERNAL POLICIES AND PROCEDURES主题：安全生产操作规章制度Subject: P&P Operation Safely 页数:page: 1 of 5部门：餐饮部各分部Dept. All Outlets in F&B日期：2005年6月21日Date: June 21, 2005批准: Approved by:_餐饮部副总监Asst. DFB_副总经理AGM_生效日期Effective 目的 Purpose：确保餐饮部各分部所有员工能严格按照规定的安全生产操作程序正确的进行安全生产，确保操作的安全，杜绝安全事故的发生。T
2、o ensure F&B all staff according to the police process to be operate safely, prevent safe accident happen.预防措施 Prevention:1. 餐饮安全责任执行总监及总厨负责制；各分部执行主厨/餐饮副经理及餐厅经理负责制。F&B security will in charge of by Asst. DFB & Executive Chef，each outlet security will in charge of by Asst. Manager & outlet manager &
3、chef.2. 合理安排及调整各主厨或经理工作时间，保证各时段及高潮期有足够的督导力量。调整各主厨上班时间，要求50%以上住店率及小型宴会时主厨/分部主管在岗督查早餐，80%以上住店率及大中型宴会时总厨/餐饮经理在岗督查。Arrange chef and manager duty roster reasonably to ensure have enough management at peak time. Sous chef and outlet supervisor must be supervise breakfast when occupancy above 50% and small
4、 event, Exec. Chef and outlet manager must be supervise breakfast when occupancy above 80% or big event.3. 认真执行每日水、电、气使用及隐患排查登记，纳入每日早会总厨及各分部经理汇报之内容。主题：安全生产操作规章制度Subject: P&P Operation Safely 页数:page: 2 of 5Carry out the registration form for water, electricity and gas using. And report it in morning
5、 briefing.4. 各厨房及餐厅将安全生产及紧急预案培训作为新员工入职的重点培训项目，并要求考核合格并存档。Train the new staff how to operate safely and emergent incident prevention, after pass the examination they can formally on duty5. 各厨房及餐厅将安全生产培训作为常规月培训，并作记录存档。总厨及餐饮副经理每月抽查，并将抽查结果每月30日作书面汇报至餐饮办，若有问题将追究培训者责任并立即重新培训，直至抽查合格。All outlets make safe o
6、peration training as monthly training. Exec chef and Asst. F&B manager stop-check every month, report to F&B office on end of month 30th, if find some problem we will take action to trainer and let them train again.6. 各分部严格执行各用电、气设备使用之操作程序，管理人员一旦发现员工违规操作，重处。All outlets use electricity and gas should
7、 be according to safe operation procedure strictly, or we will take action.7. 分部门、分时段落实督导管理，重点检查各硬件维护及各项卫生状况。生产场所执行总厨及各分部厨师长负责制。All outlets should pay attention to supervising, check each equipment and hygiene status timing, kitchen safe operation will overall in charge of by Exec. Chef and outlet c
8、hef.厨房安全督导制度厨房总督导负责人：行政总厨#西厨房总督导负责人：西厨房厨师长#副督导负责人：亚洲菜厨师长#西饼房总督导负责人：西饼房厨师长 #主题：安全生产操作规章制度Subject: P&P Operation Safely 页数:page: 3 of 5副督导负责人：西饼房主管 #宴会厨房总督导负责人：宴会厨房厨师长#副督导负责人：宴会厨房主管 # 本着“谁当班，谁负责”的原则，如上所示，各厨房督导负责人在厨房总负责人的领导下，每日对于各厨房就安全生产、食品卫生、食品质量、节约能源方面进行全面监督。各厨房厨师长如遇休假时，由副督导负责人进行监督。督导负责人每天必须完成各厨房设备安全
9、自查表，于每天11点开会时交到总厨办公室存档，并在会上汇报当天监督内容和结果，再由行政总厨一并汇报给餐饮办。厨房总督导负责人必须每周进行周检，并将周检记录存档并交给餐饮办，每月进行月检，并将月检记录存档并交给餐饮办。平常还应对各厨房进行抽查，抽查出问题应严肃处理，并追究当班督导负责人责任。Kitchen Safely Supervised PolicyKitchen chief safely supervisor: Exec. ChefW.K safely supervisor: WK Sous chefAsst. W.K safely supervisor: Asian chefP&B sa
10、fely supervisor:P&B chefAsst. P&B safely supervisor:P&B SupervisorB.K safely supervisor: BK ChefAsst. safely supervisor:BK SupervisorAccording to “ who on duty, who take charge” policy, all kitchen safely supervisor should be check safe operation, food hygiene, food quality and energy saving every d
11、ay guided by chief supervisor. If chef off duty, it will in charge by Asst. Supervisor.Safes Supervisor must finish “kitchen equipment safe check form” and submit to kitchen office before 11:00am, and report it in the mooring briefing. All report will submit to F&B office by Exec. chef.主题：安全生产操作规章制度
12、Subject: P&P Operation Safely 页数:page: 4 of 5Kitchen chief supervisor must make weekly inspection as well as monthly inspection. Records should be kept and submitted to F&B office. Spot-check also should be done time to time. Problems found must be treated seriously and supervisors have to claim res
13、ponsibility.8. 厨房在各班次交班时，要完成安全生产交接表并签字，若发现未按制度执行，忽视程序，将对相关人员进行处罚。Fill hand over form and signature.9. 对于有安全隐患的设备须由分部主管或厨师长及时填写工程维修单，并保留白联存档备查，填写维修单后要及时跟进维修结果并向上级汇报。Make the work order form by supervisor or chef if find equipment which have security hidden trouble, and follow up, white copy must be k
14、ept.10. 总厨及各厨师长加强厨房、操作间的管理，严把食物验收、存放关，无关人员不得随意进入，积极配合卫生防疫站部门的工作，防止发生食物中毒、投毒。Exec. Chef and outlet chefs strengthen management for kitchen operation, check and accept food strictly, stranger can not come in to kitchen. Cooperate with hygiene bureau, prevent food poisoning.11. 厨房员工特别要注意肉品烤制、油品加温等操作时不能
15、离人，防止过热起火。Kitchen staff pay much attention to operation for grill food and oil, prevent high temperature to fire accident.12. 宴会厅、西餐厅等处保证安全通道畅通，消防器材完好，消防设施正常，宴会灯光或音箱布置符合消防安全要求。餐饮副经理及宴会厅经理必须在广告公司布置前进行把关（即了解情况，及时与宴会销售及工程部沟通）。Banquet and Le Cafe ensure safe corridor unblocked， good status for fire control equipment, the lighting system and sound system accord with fire control request. Asst. F&B Manager and Banquet manager sh
