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STANDARDOPERATINGPROCEDURESDEPARTMENTFTAKEGOODCAREOFYOURSELVESANDALSOYOURUNIFORM记注你的外表是反映着你的个性，时刻注意你自己以及你的工作服PREPAREDBYDAVIDZHANG制订者APPROVEDBY批准者DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATESTANDARDOPERATINGPROCEDURESDEPARTMENTFMAKESURETHATYOUHAVEACOMPLETESETTORETURN在规定时间内，准备到工服房换掉自己脏的或有油迹的工服，保证工服完整。2HANDOVERTHESOILEDUNIFORMTOTHELINENROOMATTENDANTINEXCHANGEFORTHECLEANSET到工服房更换掉脏的工服，并着装整齐。3CHECKYOURUNIFORMTOMAKESURETHATALLITEMSARECLEANANDCOMPLETEWITHOUTANYTEARSORBUTTONSMISSING,STRINGSATTACHEDTOAPRONSETC检查你的工服确保在当班时间干净与完整无任何破损，扣子无丢失，围裙系好。4WEARYOURUNIFORMFOLLOWINGTHEGROOMINGSTANDARDANDMAKESURETHATITISCLEANANDNEAT按照仪容仪表的标准穿着工服，并且保证工服的干净与完整。5TROUSERSMUSTBEPROPERLYBUTTONEDANDZIPPEDUP,SECURELYFASTENEDATTHEWAISTANDMUSTBEATTHERIGHTLENGTH保证裤长合适然后把裤子穿着好。6CHEFSJACKETSMUSTBEBUTTONEDCOMPLETELYWITHNOPARTOFTHEJACKETOPENORUNBUTTONEDATANYTIME,ENSURETHATALLBUTTONSAREINTACTANY“BORROWING”OFNAMEBADGESISNOTALLKITCHENASSOCIATESMUSTALLTIMES,REPORTFORDUTYINTHEISSUEDCLEANANDCOMPLETEKITCHENUNIFORMSANDACCESSORIES,THESEMUSTBEMAINTAINEDINACLEANANDPROPERCONDITIONATALLTIMES所有厨房员工在当班时间里都必须保证工服干净并穿着整齐，在任何时候，所有的工服必须在干净和适当的条件下保存好。PERMITTED名牌只属于你自己，任何名牌的转借都是不允许的。14THENAMEONTHEBADGEMUSTBELEGIBLEFORPERSONSTOREAD为了其它人能够读出，必须保持名牌的清晰。15CLEANAPRONSMUSTBEWORNWHILEINTHEKITCHENORGUESTSERVICEAREASATALLTIMESTHEAPRONMUSTBEWORNATALENGTHBELOWTHEKNEESANDNOTABOVETHEKNEES在厨房或与客人接触必须佩带干净的围裙，而且围裙的长度在膝盖以下，不能在膝盖以上。16APRONSMUSTNOTBEUSEDFORWIPINGTABLES,CARRYINGHOTFOOD,ORANYOTHERSUCHKITCHENTASKS不能用围裙擦拭桌子，拿取热的食品或其它用途。17KITCHENTOWELSMUSTBEUSEDFORPERFORMINGTHEVARIOUSTASKSOFWIPING,ANDHOLDINGHOTUTENSILS厨房的专用毛巾必须用作擦拭桌面或拿取热的食品。18EACHPERSONMUSTBERESPONSIBLEFORHIS/HERKITCHENTOWELSANDMUSTBEACCOUNTEDFORATTHEEXCHANGEINTHELINENROOM所有员工都有责任爱护好厨房的毛巾，到工服房交换必须入帐19ATTHEENDOFYOURSHIFTALLTHEITEMSOFUNIFORMMUSTBEEITHERSTOREDINYOURPERSONALLOCKERORRETURNEDTOTHELINENROOMFOREXCHANGE在你下班时必须把工服的全部存放在自己的更衣柜中或拿回到工服房去更换。20ANYHEAVILYSOILEDUNIFORMSMUSTBEPLACEDINALAUNDRYBAGTIEDUPSECURELYANDSTOREDINYOURLOCKERIFTHELINENROOMISCLOSED所有污损较重的工服必须放进专用洗衣袋中系好，如果工服房下班，先放进自己的更衣柜中。21UNIFORMSANDACCESSORIESMUSTNOTBELEFTLYINGAROUNDINLOCKERROOMSANDOTHERBACKOFHOUSEAREAS,EGASSOCIATEDININGROOM,RESTROOMS,LOADINGDOCKSETC工服及所有的附件不能遗忘在更衣室，或后方区域，例如员工餐厅，休息室，卸货区等等。22WEARYOURUNIFORMWITHPRIDEITISASYMBOLOFYOURPROFESSION穿着好自己的工服，它是你职业的象征与骄傲。PREPAREDBYDAVIDZHANG制订者APPROVEDBY批准者DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATESTANDARDOPERATINGPROCEDURESDEPARTMENTFTHEEXACTQUANTITIESOFEACHINGREDIENTANDHOWTHEYARETOBEMEASURED,ANDPROCESSED,COOKEDANDPRESENTEDANDTHEPORTIONYIELD它列举出了菜肴的名称，每一种原材料精确用量，怎样去测量，还包括了程序，制作，烹制后的状态，每一份的标准份额。THEPURPOSEOFASTANDARDRECIPEISTOCONTROLTHEPRODUCTIONOFAPARTICULARFOODSOTHATITCANBECONSISTENTINQUALITY,QUANTITY,PRESENTATIONANDTASTEREGARDLESSOFWHOCOOKSIT标准菜谱的目的是为了更好地掌握制作的细节，无论谁烹制都能使菜肴的质量保持一贯性。而且容易控制数量，也方便于介绍和品尝。ANESTABLISHEDSTANDARDRECIPEMUSTBESTRICTLYADHEREDTOANDFOLLOWEDANDMUSTNOTBECHANGEDINANYWAYORFORMWITHOUTPERMISSIONFROMTHEEXECUTIVECHEFPROCEDURES1READTHERECIPETHOROUGHLY彻底地阅读标准菜谱。2CHECKTHATYOUUNDERSTANDALLTHETERMSUSEDINTHERECIPE核实并清楚地了解用在标准菜谱中的所有专用名词。3FAMILIARISEYOURSELFWITHALLTHEITEMSINTHERECIPE你必须熟悉菜谱中每一项。4IDENTIFYMETHODSUSEDTOCOMBINEINGREDIENTS鉴定食品的原材料和烹调方法的关系。5MAKESURETHATYOUAREFAMILIARWITHALLTHEPROCESSINTHERECIPE确实熟悉菜谱里的全部过程。6SCALETHERECIPEIFMOREPORTIONSAREREQUIRED如果要求很多份，须称出标准的重量。7PREPAREAWORKPLAN安排好准备工作。8REQUISITIONANYFOODNEEDEDFORTHEPRODUCTION申请所有需要制作的食品。9GATHERALLREQUIREDINGREDIENTS,UTENSILSANDTOOLSREQUIRED收集好所需的原材料，器皿，以及工具。10SETEQUIPMENTTOCORRECTTEMPERATURESANDSPEEDS迅速把所需设备的温度调试正确状态下。11WEIGHANDMEASUREALLINGREDIENTSACCURATELY,DONOTESTIMATE精确地称出或量出所有的原材料，不能估算。12CHECKTHATALLINGREDIENTSAREINCLUDEDANDTHEMEASUREMENTSARECORRECT核实所有的原材料，包括计量单位。13PROCEEDSTEPBYSTEPTHROUGHTHEMETHODOFPREPARATION着手于烹调食品的准备工作。14CHECKYOURPRODUCTDURINGTHEPROCESS,ASTIMINGISIMPORTANTFORMANYDISHES对于许多菜肴，在加工制作过程中，时间的长短是相当重要的。15MAINTAINACLEANWORKAREA保持工作间的清洁。16SEEKHELPFROMSUPERVISORIFYOUDONOTFOLLOWANYSTEPOFTHISRECIPE如果你不能按照标准步骤进行，那么必须找你的主管来帮助。ASTANDARDRECIPEISAFORMULA,WHICHLISTSALLTHEINGREDIENTSANDMETHODSNECESSARYTOPREPAREANDPRESENTADISH一个标准菜谱相当于一个公式。它包括了所有的原材料，必要的烹调方法，从原材料的准备与加工直到一道菜肴的完成。未经行政总厨许可，任何人都不能更改确定好的标准菜谱，必须严格遵循之。PREPAREDBYDAVIDZHANG制订者APPROVEDBY批准者DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATESTANDARDOPERATINGPROCEDURESDEPARTMENTFTAKEGOODCAREOFYOURSELVESANDALSOYOURUNIFORM牢记你的仪容仪表能直接反映你自身的品质，在爱护自己的同时也要爱护好工作服ALLKITCHENASSOCIATES,WHILEONDUTY,MUSTBEINCOMPLETEUNIFORMANDMAINTAINGOODPERSONALHYGIENEATALLTIMES所有员工在当班的任何时候都必须整齐地穿着工作服，并且保持好个人仪容仪表。PREPAREDBYDAVIDZHANG制订者APPROVEDBY批准者DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNATURE/DATESTANDARDOPERATINGPROCEDURESDEPARTMENTFCHANGEITWITHACLEANONE一旦工作服脏了不要再穿了；要马上换成干净的工作服。NEVERLEAVEANYCHAFFINGDISHESEMPTY,OR绝对不能让自助餐盒里面空了或只剩1/3的食品。NEVERREFILLFOODBYTIPPINGFROMONECONTAINERTOTHEOTHERINFRONTOFAGUEST,ALWAYSRETURNTOKITCHEN绝对不能在客人面前添加食品一定要把自助餐盒拿倒厨房里添加食品。ALLBUFFETCHEFSWILLKNOWHOWTOREFILLTHEFRESHFOODFROMTHEKITCHENANDREPLACETHEDISHESONTHERESTAURANTBUFFETORBANQUETBUFFETSWITHOUTCREATINGANYNOISE,ENSURINGASMOOTHOPERATIONATALLTIMES所有的自助餐厨师必需知道如何把厨房里的新鲜食品添加到餐厅的自助餐上或宴会的自助餐上同时避免产生噪音，时刻保证工作运转流畅。NEVERBLOCKAGUESTBUTALWAYSSAY,“EXCUSEMESIR/MADAM“WAITFORTHEMTOMOVEOUTOFYOURWAYANDSMILE在自助餐台前绝对不能影响客人取食品，如影响了客人必需说“对不起先生/夫人”。要面带微笑的等客人走开。IFAGUESTASKSYOUABOUTADISHYOUCANNOTEXPLAIN,SAY“EXCUSEME,IWILLASKTHESOUSCHEFINCHARGE/ATTENDINGTHEBUFFETTOEXPLAIN“IMSORRYSIR,THECHEFWILLBEHEREINAMOMENT“如果客人询问你有关菜肴方面的问题而你不会解释，要说“对不起，我去问一下当班的厨师长”“对不起先生，我们的厨师长马上就会过来为您解释。REMEMBERNEVERTOUCHFOODWITHYOUHANDS千万记住在自助餐台前绝对不能用手接触食品。PREPAREDBYDAVIDZHANG制订者APPROVEDBY批准者DESIGNATIONSIGNATURE/DATEDESIGNATIONSIGNAT