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1、Standard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0001TASK: Attending Dept. Orientation任务： 参加部门的入职培训EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All newly Hired and transferred Food Prep associates
2、 will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department, conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。Procedures:On successful completion of the 2 - day hotel orientation, a prepared depar
3、tmental orientation will be conducted ensuring thorough knowledge and familiarization of the department and other work units with whom the associates will be working with. 在完成2天的酒店入职培训之后，再准备进行部门的入职培训。确保彻底了解并且熟悉本部门，其他分部门以及与自己工作的同事。1. All associates must attend department orientation. 所有的员工都必须参加本部门的入职
4、培训。2. Associates must not be allowed to start his/her work unless they completed all the sessions of the Hotel orientation and departmental orientation. 所有员工必须在结束酒店与部门的入职培训之后，方可上岗。3. Department head and/or Sous Chefs will conduct the Department orientation by following the attached outline. 部门主管或者厨师
5、长将根据培训大纲对本部门进行入职培训。4. Trainers must be prepared to teach at all times. 培训者提前准备好所有的培训材料。5. Be punctual in your attendance. 必须准时参加入职培训。All newly Hired and transferred Food Prep associates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department,
6、 conducted by a designated department trainer所有新到的和后调的厨师都在上岗之前，必须参加并完成1-5天的部门入职培训，由部门指定的培训者对员工进行培训。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工
7、TASK NO: 任务序列号： SP-FB-WB-0002TASK: Adhering to Hygiene and Sanitation Standards任务： 坚持保健法和卫生防疫的标准EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全，卫生
8、防疫及卫生的规定。Ensure that and work areas will be maintained hygienically clean and sanitary保证工作区域卫生的干净和清洁的环境卫生Ensure that all guests and hotel staff will be protected from any bacterial contamination and contracting any disease at all times证所有的客人和酒店的员工无论在任何时间里都不备细菌和病菌传染Procedures:In the process of cleani
9、ng, ensure that all surfaces not only look clean, but also are also hygienically clean - free from dirt, oil and debris. 在清洁过程中，我们必须保证不能只是看上去表面干净，还要清除污垢，油渍和残留物。Germs can multiply at a rapid rate, and infection from people is a critical problem. Ensure the following steps are followed to halt that mu
10、ltiplication.细菌的繁殖能力很强，并会传染给人是个危险的问题。我们必须保证我们要按照下列步骤去制止细菌的繁殖。USE DISINFECTANT - to halt the spread of germs. 使用洗涤剂来制止细菌的传播。USE BOILING WATER AND DETERGENT - to stop infectious organisms. 使用沸煮的方法或洗涤剂来防止易传染的生物。All cleaning products are of industrial strength and have been tested to pass set standards
11、of effectiveness and should be used at all times. 在工作其间所有的清洁成果都必须达到并通过卫生防疫的检查。All kitchen will associates conduct themselves and abide by safe, sanitary and hygienic practices at all times to所有的厨房员工在工作时间内必需遵守安全，卫生防疫及卫生的规定。PREPARED BY: david zhang 制订者： APPROVED BY: 批准者：DESIGNATIONSIGNATURE/DATEDESIGN
12、ATIONSIGNATURE/DATEStandard Operating ProceduresDEPARTMENT: F&B-Kitchen部门： 餐饮部厨房JOB TITLE: All Kitchen Associates职位： 全体厨房员工TASK NO: 任务序列号： SP-FB-WB-0003TASK: Understanding Blood Borne pathogens任务： 了解血液细菌EQUIPMENT REQUIRED: 所需设备： WHAT TO DO行动HOW TO DO IT步骤REASON原因Standard:All Kitchen Associates will
13、take precautions to protect themselves and associates against Blood Borne Pathogens or BBP Special training will be conducted and care will be exercised to handle certain foods that carry pathogens.所有厨房人员必须要预防和保护他们(她们)自己和同事不要被血液细菌感染或BBP(细菌，病毒，和微生物在人的血液中流动或身体其它的分泌液)感染如果你加工有可能传染病菌的食物时必需要经过特殊的培训和必要的训炼才
14、可以操作。Procedures:(Bacteria, Viruses, and other micro-organisms that are carried in a persons blood stream and other body fluids), cause serious diseases such as Hepatitis A, Hepatitis B, HIV, and other infections. (细菌，病毒，及其它的细菌引起的微生物被传染到人体的血液当中或身体的其它不安定的部分) ，这样会引起严重的疾病例如甲型肝炎，乙型肝炎，HIV，及其它传染病。1. All food handlers MUST be inoculated appropriately against BBP所有食品操作必须作BBP预防注射。2. Cover all cuts, scrapes, rashes, other open wounds, with the proper bandage affected part of the body does not come any
