Standard Operating Procedures
DEPARTMENT: 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-0001
TASK: 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 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 departmental 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,
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：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0002
TASK: 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
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 cleaning, 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 multiplication.
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 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：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates
部门： 餐饮部厨房 职位： 全体厨房员工
TASK NO:
任务序列号： SP-FB-WB-0003
TASK: 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 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 anywhere in contact with the food.
使用专业绷带包扎好任何切伤，擦伤，划伤，及其
他创伤，受伤的地方无论哪里都不能接触食物。
3. Handle sharp objects like needles, knives, etc with care.
操作锐利的厨具如用针缝食物，刀，等等一定要小
心。
4. Eating, drinking, smoking, and handling contact lenses,
applying cosmetics applying lib balm only in areas safe
from the presence of BBP.
吃东西、喝东西、吸烟，和摘带眼镜，涂化妆品一
定要在安全的地方。
5. Wash hands and skin immediately after contact with
contaminated body fluids or objects and report this
incidents to security
在接触身体的分泌液后一定要马上清洗手和皮肤
6. Use the appropriate safety equipment such as gloves,
masks, and aprons.
使用适当的安全工具例如一次性卫生手套，口罩和
围裙。
7. Inform your supervisor if you feel that you experience
ANY suspected strange symptoms of illnesses
如果你平经验感觉身体有任何不适时必须要通知你
的厨师长。
8. Report any contaminated areas to security or duty
manager
发现任何污染区必须报告给保安或当班经理。
All Kitchen
Associates will
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
要的训炼才可以
操作。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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: TASK: Personal & Food Hygiene
任务序列号： SP-FB-WB-0004 任务： 个人卫生和食品卫生
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
Personal Hygiene and Cleanliness: REASON
原因
Standard:
All Kitchen associates will
comply with the Food and
Hygiene laws, to make
sure that the food is safe
for human consumption.
在厨房里你所接触和使
用的任何东西都必须是
卫生的和符合食品卫生
法，并保证消费者的食
物是安全的。
Before handling any food
items, all Kitchen
associates will attend and
successfully complete the
Departmental Training
sessions on
在你操作任何食品之
前，所有的厨房员工必
须参加并顺利完成部门
的培训
Personal Hygiene
个人卫生
Food Hygiene
食品卫生
All Items that are handled,
touched, used and served
must be of the highest
standards of Hygiene and
sanitation
你所触摸的任何使用和
服务的食品必需符合卫
生及防疫。
The following Guidelines
MUST be strictly adhered
to.
必须严格遵守下列规定
Procedures:
All kitchen associates will practice the following guidelines on
Personal Hygiene and Cleanliness:
所有的厨房员工的个人卫生必需按照下列各项规定去执行：
Kitchen associates will 厨房员工将
Shower or bathe daily.
每天要淋浴或洗澡。
Wash or Shampoo hair everyday
每天要冲洗或使用香波洗头发。
Use anti perspirant and deodorant
使用香水或除臭剂。
Brush teeth, especially after eating heavily flavoured foods
like garlic
坚持刷牙，特别是吃了有异味的食物如蒜。
Keep uniforms clean at work and change daily
工作时必须保持工作服干净并坚持每天更换。
Not wear any jewellery, bangles, earrings, watches etc while
at work
当班时禁止佩带珠宝，包括手镯、脚链，耳环，手
表等等。
Keep your hair clean and tied back for women,
保持你的头发干净，女孩子要把头发盘起来。
Short and close cut for men Shave daily if needed, no stubble
or facial hair permitted
如有必要每天必须修剪你的胡子或刮掉胡子，不允
许把头发剪的短短或颜上颜色。
MUST NOT SPIT IN ANY AREAS IN THE KITCHEN,
INCLUDING GARBAGE BINS
禁止在厨房里任何地方随地吐痰，包括往垃圾筒里
吐痰。
Use plenty of soap and hot water to wash hands
frequently especially
经常使用多一些肥皂和热水去洗你的手特别是。
Before going on duty
工作之前
After sneezing or coughing, blowing nose,
touching any soiled items, after break, smoking
cigarette, using the bathroom
打喷嚏或咳嗽，挖鼻孔，触摸过任何污物之
后，休息，吸烟，使用卫生间之后
After eating or drinking
All Kitchen
associates will
comply with the
Food and
Hygiene laws, to
make sure that
the food is safe
for human
consumption. 在
厨房里你所接触
和使用的任何东
西都必须是卫生
的和符合食品卫
生法，并保证消
费者的食物是安
全的。
吃东西和喝东西
Touching parts of the body especially eyes, nose,
mouth.
揉眼镜，鼻子，嘴或身体的其它部位
Using tissue or handkerchief
使用织物或手帕
Handling raw foods or unwashed fruit or
vegetables 加工生的食物或不干净的水果和蔬菜
Taking out trash 倒垃圾
After touching unclean items like Money, soiled
dishes, linen, Chemicals, Detergent
在触摸不洁东西之后例如钱，弄脏的菜，亚麻
制品，化学药品，洗涤剂。
Food Hygiene and Sanitation 食品卫生和防疫
1. Complete the Food hygiene course as stipulated by
Department head
按照部门经理的规定完成食品卫生的培训课程。
2. Stay at home when you are sick
如果你生病要呆在家里。
3. Cover cuts, burns, sores and abrasions with a tight dry
antiseptic bandage
使用干的带杀菌剂的绷带包注你的伤口如刀伤，烫
伤，擦伤处
4. Do not allow food to come into contact with the injured
part, wear gloves if needed or finger stalls
严禁食品与受伤的部位接触，如有必要需手套或使
用手直接接触菜品食需要带手套。
5. Do not touch, scratch, or pick face or nose or other parts
of the body- especially in guest contact areas, use the
locker room for such bodily functions and - wash hands
after
禁止用手搔痒，触摸面部，挖鼻孔，或身体的其它
部位特别是在客人面前，以上这些动作只能在卫生
间或更衣室进行，并且事后要洗手。
6. Keep raw food away from cooked or ready to eat foods
在你调配食品时生的食品和熟的食品要放开或马上
吃的食品。
7. Keep food away from all chemicals
保证食品远离化学药品。
8. Hold Refrigerated and Frozen foods out of the Freezer
only for as short a time as possible
从保鲜冰箱和冷冻冰箱拿出的食物不能在外面放的
时间太长。
9. DO NOT SPIT IN ANY AREAS IN THE KITCHEN,
INCLUDING GARBAGE BINS
禁止在厨房里任何地方随地吐痰，包括往垃圾筒里
吐痰。
10. Wash all raw fruits and vegetables.
洗涤所有的水果和蔬菜。
11. Cover foods at all possible times during and after
preparation.
在工作的时候食品要盖好及准备工作结束之后也要
盖好。
12. Never plate food that has fallen or touched floor or other
unsanitary areas.
绝对不能把作好的菜跌落、放在地上或放在其它不
卫生的地方
13. Always use tongs, or scoops when necessary, wear
gloves where needed
必须使用夹子，或勺拿食品，或有些食品需要用手
时要带手套
14. Use appropriate safety equipment like gloves, face
masks, and eye protection aprons, when needed
当你需要的时候，使用合适的安全工具例如一次性
手套，口罩，防护眼镜及围裙。
15. Hold foods at correct temperatures as per guidelines
根据规定保证食品在适当的温度。
16. Wipe up spills promptly
马上擦掉洒的东西。
17. Clean and Sanitize equipment, utensils, after each
changed use, which includes, knives, cutting boards, etc.
每次更换使用之后要清洁和消毒设备，器具，包括
刀具，砧板，等等。
18. Use FIFO method for storing food (First In First Out)
使用先进先出的方法储存食物。
19. Always store food in Food grade containers and food
wrap
储存食物时要把食物放在相应的容器内或包裹好。
20. Always date and label food leftovers
储存剩余食品必须要贴上标签并写上日期。
21. Store Raw or Thawing meats on the lowest possible
Refrigerator shelves
储存生的或解冻肉类一定要放在冰箱的最低层。
22. Do not refreeze foods after they have been thawed
经过解冻的食物一定不能再把它冻起来。
23. Keep food out of the danger zones as much as possible,
Refer S&P on Food storage
必须保证食物远离危险的地方，参考食物储存的标
准和程序。
Special for cooks 只限于厨师
24. Use a Two spoon method for tasting food,(Pour or place
the food from the container using a clean spoon on
another clean spoon used for tasting, do not taste over
an open container or plate of food)
使用两个勺的方法品尝食物，(放置在容器里的食品
要使用干净的勺称出食品并倒入另一个勺中再品
尝，不能在称放食品的容器或作好的食品上面品尝
食品)。
25. Wash hands only at hand washing stations, wet your
hands and wrists with hot water, apply soap and lather
for at leat 20 –30 secs. Rinse under hot water at least for
20-30 secs.( Follow this procedure twice if you have
used the rest room) use a single use paper towel or Air
hand dryer.
洗手时只能在规定的地方洗手，要使用热水洗你的
手和碗部，并使用肥皂搓洗最少 20—30 秒。然后在
使用热水冲洗最少 20—30 秒。(如果你从休息室回来
要按照这个方法清洗两便) 必须使用纸巾或干手机把
手弄干。
26. It is especially important for you to recognise the
potentially hazardous foods you work which include,
Eggs, Milk, Fish, Poultry, Pork, Meats, Shellfish.
对于潜在的污染食物的危险这种方法是非常重要的
可能被污染的食物包括鸡蛋，牛奶，鱼，家禽，猪
肉，牛肉，贝壳类。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0005
TASK: Personal Grooming and Appearance
任务： 保持个人卫生
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
report for duty on time in
full-specified uniform and
accessories.
They will maintain a neat
and tidy appearance during
their shift.
Nametags will be worn at
all times whilst on duty.
所有厨房员工必需准时
到达厨房上班并穿戴好
干净整齐的工作服及角
巾和围裙。在当班的时
候必需保持干净整洁的
外表。
在当班的时候必需要佩
带好名牌。
Procedures:
1. Obtain a clean, pressed uniform from the uniform
department by submitting the soiled uniform.
要从布巾间换取干净整洁的工作服。
2. Check uniform after changing.
在换好工作服之后一定要检查。
3. Ensure that shoes are clean, that uniforms are well
maintained with all buttons, no rips, tears, or stains.
保持鞋是干净的，保持工作服上的扣子不能少，不
能有破口，不能有撕破的地方，或污点。
4. All buttons and bows and belts to be done up.
所有的扣子、蝴蝶结和腰带必需挤好。
5. Hair neatly groomed,
头发整洁的要求
6. Males to be clean shaven, moderate after shave or
deodorant to be worn, clean well cut finger nails, and
well groomed combed hair, clean face and ears.
男的必需是刮过胡子的，适当的喷一些香水或除臭
剂，修剪指甲，及头发不能超过衣领，脸和耳朵必
需干净。
7. Females, moderate amount of facial make-up including
lipstick, one stud or sleeper ear ring, one wedding ring
or engagement ring, clean finger nails and no bracelets
of any description.
女的，要经过适当的化妆包括涂口红，只能适当的
点缀自己或耳丁，一个结婚戒指或定婚戒指，修剪
干净整齐指甲以及不能佩带任何形式的手镯。
8. Nametags are to be worn at all times, nametag is to be
placed on the left hand side of the vest, or blouse and
will always be in as good as new condition. Nametags
with scratches are to be immediately replaced.
在工作时间内必需佩带名牌名牌，名牌必需佩带在
你的上衣左边胸部位置，并保持名牌总是好的就像
新的一样。名牌如果有刮痕必需马上换一个新的。
9. Personal grooming checklist: Hair, face, uniform,
hands, shoes, breath, teeth, ears, stance and movement.
个人卫生检查表：头发，面部，工作服，双手，
鞋，口腔，牙齿，耳朵，姿势及走路。
10. Remember, first impressions are extremely important as
to how the guest will react through their dining
experience.
第一印像是非常重要的如果给客人的第一印像不好
会影响他们(她们)进餐的。
11. No earrings, watches, ring or costume jewellery allowed
in the kitchen.
All Kitchen
associates will
report for duty on
time in full-
specified uniform
and accessories.
They will
maintain a neat
and tidy
appearance
during their shift.
Nametags will be
worn at all times
whilst on duty.
所有厨房员工必
需准时到达厨房
上班并穿戴好干
净整齐的工作服
及角巾和围裙。
在当班的时候必
需保持干净整洁
的外表。
在当班的时候必
需要佩带好名
牌。
在厨房里不允许佩带耳环，手表，戒指或珠宝。
12. No whistling, chewing gum, smoking, or spitting in the
kitchen.
在厨房里不允玩儿扑克，吃口香糖，吸烟，或随地
吐痰。
13. Noses should not be touched when handling food, and
never sneeze into food.
当你操作食品时不能用手触摸鼻子，以及绝对不能
对着食品打喷嚏
14. Always wash hands with soap after visiting the toilet and
also when handling other things besides food.
使用过卫生间以及作其它与食品不相关的事情之后
必需要使用肥皂清洗双手除了操作食品以
15. Remember your appearance is a reflection of your
character; take good care of yourselves and also your
uniform.
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
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0006
TASK: Occupational Safety
任务： 职业的安全
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All Kitchen staff will
practice Occupational
Safety & Kitchen Safety at
all times in the F&B-
Kitchen area.
在厨房工作的时候所有
厨房员工必需熟悉职业
安全及厨房安全的准
则。
Procedures:
Read and understand the guidelines for occupational safety and
kitchen safety
Occupational and workplace safety must be practiced at all times
for the
认真阅读及了解职业安全和厨房安全的准则职业安全和工作
环境的安全必需是有经验对于
Promotion and maintenance of the highest degree of
physical, mental, and social well being of all
associates. 所有员工必需增进和保持良好的身体状
况，精神状况及社交经验。
Prevention of health risk caused to or by fellow
associates as a result of the work place
预防工作区域内有病的人会传染到其他的员工。
Protection of associates in their workplace, from risks
adverse to health
保护员工在他们(她们)的工作区域里，身体不会受
到伤害。
All Kitchen associates 所有厨房员工
1. Must participate in orientation, and attend the
sections of occupational safety
必需参加入职培训，和职业安全培训。
2. Must participate in Kitchen safety training
during departmental orientation, and attend the
sections on kitchen safety
在参加部门人职培训其间必需参加厨房安全
培训。
3. Must sign and acknowledge that they have read
and understood the safety regulations as
portrayed in the safety handbook.
必需签字及承认他们(她们)已经认真阅读和
理解了安全规定并能背诵安全手册。
Ask supervisor if you have any questions at any time
任何时候如果你有任何疑问都可以询问你的管理员。
All Kitchen staff
will practice
Occupational
Safety & Kitchen
Safety at all times
in the F&B-
Kitchen area.
在厨房工作的时
候所有厨房员工
必需熟悉职业安
全及厨房安全的
准则。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0007
TASK: Wearing Uniform
任务： 工服的穿着
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO HOW TO DO IT REASON
行动 步骤 原因
Standard:
All Kitchen associates
must all times, report for
duty in the issued clean
and complete Kitchen
uniforms and accessories,
These must be maintained
in a clean and proper
condition at all times
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。
Each set of complete
uniforms must comprise of
Uniform
每件工服都必须穿好：
1 pair of Chefs /
Cooks trousers
一件厨师裤子
1Chefs Jacket
一件厨师上衣
1 Scarf or Necktie
一条三角巾或领带
1 Apron
一条围裙
2 Kitchen towels
两条厨师毛巾
Accessories附加：
1 Hat or head
protection 一个帽子
或头部保护用品
1 pair of Protective
shoes 一双厨师鞋
Name badge or Name
Identification
名牌或名卡
Procedures:
1. Report to the linen room with your dirty or soiled
uniform at the allocated times; make sure that you have a
complete set to return.
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。
2. Hand over the soiled uniform to the Linen room
attendant in exchange for the clean set.
到工服房更换掉脏的工服，并着装整齐。
3. Check your uniform to make sure that all items are clean
and complete without any tears or buttons missing,
strings attached to aprons etc….
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。
4. Wear your uniform following the Grooming Standard
and make sure that it is clean and neat.
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。
5. Trousers must be properly buttoned and zipped up, securely
fastened at the waist and must be at the right length
保证裤长合适然后把裤子穿着好。
6. Chefs Jackets must be buttoned completely with no part
of the jacket open or unbuttoned at any time, ensure that
all buttons are intact & in good condition.
在当班时间，厨师的上衣必须把扣子扣好，不允许上
衣敞开，或解开扣子，确保扣子的完整。
7. Cigarettes packets, pagers, mobile phones or other
personal effects cannot be carried in the top breast
pockets. 香烟，传呼机，手机或其它物品不能装进上
衣口袋。
8. Necktie or scarf must be worn around the neck neatly
and finished off with a neat knot.
领带或三角巾佩带必须整洁。
9. CHEFS HATS MUST BE WORN AT ALL TIMES
while in guest contact areas or in the kitchen and back of
house areas.
当班时间厨师必须戴好帽子(在厨房或与客人接触时)
10. Clean chefs hats must be worn correctly in a straight
position so as to cover hair above the ears.
厨师帽必须干净，把头发盖住戴在头部最佳位置。
11. For women with long hair, a hair net must be worn with
the hair neatly tied down and tucked under the hat as
much as possible.
女员工头发较长必须用网罩尽可能地把头发塞进帽子
里。
12. Your name badge must be worn on the left side above
the breast pocket at all times.
在当班时间，自己的名牌必须佩带在左胸上方。
13. The Name badges should belong to the individual
persons; any “Borrowing” of name badges is not
permitted. 名牌只属于你自己，任何名牌的转借都是
不允许的。
14. The name on the badge must be legible for persons to
read
All Kitchen
associates must
all times, report
for duty in the
issued clean and
complete Kitchen
uniforms and
accessories,
These must be
maintained in a
clean and proper
condition at all
times
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。
为了其它人能够读出，必须保持名牌的清晰。
15. Clean aprons must be worn while in the Kitchen or
Guest service areas at all times; the apron must be worn
at a length below the knees and NOT above the knees.
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。
16. Aprons must not be used for wiping tables, carrying hot
food, or any other such kitchen tasks.
不能用围裙擦拭桌子，拿取热的食品或其它用途。
17. Kitchen towels must be used for performing the various
tasks of wiping, and holding hot utensils.
厨房的专用毛巾必须用作擦拭桌面或拿取热的食
品。
18. Each person must be responsible for his/her kitchen
towels and must be accounted for at the exchange in the
linen room.
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
19. At the end of your shift ALL the items of uniform
MUST be either stored in your personal locker or
returned to the linen room for exchange.
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。
20. Any Heavily Soiled uniforms must be placed in a
laundry bag tied up securely and stored in your locker if
the linen room is closed
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。
21. Uniforms and accessories must not be left lying around
in locker rooms and other back of house areas, eg
Associate Dining Room, Rest rooms, Loading Docks etc
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。
22. Wear your uniform with pride it is a symbol of your
profession. 穿着好自己的工服，它是你职业的象征与
骄傲。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0008
TASK: Cook’s basic responsibilities
任务： 厨师的基本职责
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO HOW TO DO IT REASON
行动 步骤 原因
Standard:
All kitchen cooks and
chefs will practice the
following basic
responsibilities all times
and follow the general
guidelines
所有厨师和厨师长必须
严格遵循基本职责所有
规定，同样也必须严格
遵循总则。
Procedures:
All kitchen cooks and chefs are responsible for.
所有厨房人员的职责(包括厨师长及厨师)
1. Ensuring that menu items are consistently prepared
according to the standard recipes and presented as per
the standards.
确保菜单所有项目始终如一按照标准菜谱准备，并
且符合出菜标准。
2. Maintaining Kitchen Hygiene and safety.
保持厨房的卫生与安全。
3. Knowing how to use the Kitchen equipment safely and
efficiently
了解如何安全有效地使用厨房设备。
4. Preparing food promptly.
快捷地准备食品。
5. Making food look attractive on plates or dishes
烹制出能够吸引客人且有食欲菜肴。
6. Accommodating to the special dietary needs and taste
preferences of Individuals.
个别的食品要根据客人的口味而定。
7. Helping control wastage and costs
协助控制成本，防止浪费。
8. Working with all staff members to ensure efficiency and
productivity in a team environment.
保证与所有员工相互合作，共同创造高质高效工作
环境。
9. Helping and assisting the senior chefs to test and create
new dishes.
协助厨师长烹制并检验推出的新式菜肴。
10. Taking active part in training at all times
无论何时都要在培训中发挥积极作用
All kitchen cooks
and chefs will
practice the
following basic
responsibilities
all times and
follow the
general
guidelines
所有厨师和厨
师长必须严格
遵循基本职责
所有规定，同
样也必须严格
遵循总则。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0009
TASK: Working as a team
任务： 团隊工作
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All Kitchen associates
must practice the
following guidelines to
work together as part of a
team to promote harmony
and enhance productivity.
所有厨房员工都必须遵
循大纲去团结工作，更
有效的提高生产力度。
Procedures:
1. Help your fellow associates and guests whenever possible
无论什么时候尽可能的帮助你的同事及客人。
2. Ask you fellow associates for Help when you need so guest
service does not suffer
当你需要对客服务经验，须请求你的同事来帮忙。
3. Say hello to fellow associates and guests when you see them
always use their names if you know them.
当你遇到同事或客人时必須再和他们礼貌的打招呼，如
果你認識他們(她們)一定要称呼他们的名字。
4. Say “please” and “thank –you” to fellow associates and
guests
在与同事和客人打招呼时要说“请”或“谢谢你”等礼貌用
语。
5. Work with each other to share work, supplies, equipment,
and ingredients
与其它同事一起 合作，互相帮助，例如设备，及原材料
的使用。
6. Take pride in your work
在工作中保持谦虚的态度。
7. Always clean you after your work. 在自己工作结束后必须
把工作区域清理干净。
8. Solve a guests and fellow associates problems by your self
when possible do not blame others or other departments
尽自己最大的能力帮助客人和其它同事，不要有过多的
责怪。
9. Work quietly do not disturb guests
安静地工作尽量不要打扰客人。
10. Be polite to food service associates
必须对服务员保持礼貌的态度。
11. Be polite to Stewards
必须对管事部人员持礼貌的态度。
12. Always follow the set standards and procedures
一贯遵循准备的标准和程序。
13. Offer to help and assist new associated by answering
questions and demonstrating difficult techniques
提供帮助，帮助那些新员工并且积极回答他们所提出的
问题，对于一些回答较难的技术问题，也可当面示范。
14. Prepare associates meals promptly and with the same care as
you guests food
像关照客人一样迅速的准备员工的饭菜。
15. Be respectful of the work of the Support associates, such as
pot and dishwashers.
Work with each
other to share
work, supplies,
equipment, and
ingredients
与其它同事一起
合作，互相帮
助，例如设备，
及原材料的使
用。
在工作上必须相互尊重和支持，例如在要求工程部维修
设备和器皿
16. Reports repairs to Engineering, and fill a maintenance
request form if necessary
在必要时填写维修报告。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0010
TASK: Using Standard Recipe
任务： 标准菜谱的使用
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Procedures: A Standard
Standard:
A Standard Recipe is a
formula, which lists all the
ingredients and methods
necessary to prepare and
present a dish.
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。
It lists the name of the
dish; the exact quantities
of each ingredient and
how they are to be
measured, and processed,
cooked and presented and
the portion yield.
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。
The purpose of a standard
recipe is to control the
production of a particular
food so that it can be
consistent in quality,
quantity, presentation
and taste regardless of
who cooks it.
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。
An Established Standard
recipe MUST be strictly
adhered to and followed
and must not be changed
in any way or form with
out permission from the
Executive Chef.
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。
1. Read the recipe thoroughly
彻底地阅读标准菜谱。
2. Check that you understand all the terms used in the recipe
核实并清楚地了解用在标准菜谱中的所有专用名词。
3. Familiarise yourself with all the items in the recipe
你必须熟悉菜谱中每一项。
4. Identify methods used to combine ingredients
鉴定食品的原材料和烹调方法的关系。
5. Make sure that you are familiar with all the process in the
recipe
确实熟悉菜谱里的全部过程。
6. Scale the recipe if more portions are required
如果要求很多份，须称出标准的重量。
7. Prepare a work plan
安排好准备工作。
8. Requisition any food needed for the production
申请所有需要制作的食品。
9. Gather all required ingredients, utensils and tools required
收集好所需的原材料，器皿，以及工具。.
10. Set equipment to correct temperatures and speeds
迅速把所需设备的温度调试正确状态下。
11. Weigh and measure all ingredients accurately, Do not
Estimate
精确地称出或量出所有的原材料，不能估算。
12. Check that all ingredients are included and the measurements
are correct.
核实所有的原材料，包括计量单位。
13. Proceed step by step through the method of preparation
着手于烹调食品的准备工作。
14. Check your product during the process, as timing is
important for many dishes
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。
15. Maintain a clean work area
保持工作间的清洁。
16. Seek help from supervisor if you do not follow any step of
this Recipe.
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。
Recipe is a
formula, which
lists all the
ingredients and
methods
necessary to
prepare and
present a dish.
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。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0011
TASK: Fundamental Kitchen Duties
任务： 厨房基本的职责
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All staff must ensure that
Procedures:
1. A complete understanding of fundamental culinary
knowledge and skills
All staff must
ensure that the
correct procedure
must be followed
the correct procedure must
be followed for the
fundamental kitchen duties
at all times prior to
preforming any kitchen
task or duties.
所有员工必须保证厨房
程序的正常运转，成功
的作好预先准备工作是
相当重要的，无论哪个
厨房或其它的工作岗
位，在工作的时间内，
都是一样的。
Methodical & logical
workflow, workstation set-
ups must be practiced at
all times using the
following basic
procedures.
Specific ones must be
added on to, for individual
recipes and specific
service areas
有效的和合乎逻辑的工
作方式,在每个工作区
域，在所有工作的时间
内，必须熟练地运用下
列基本程序。
对于一些个别菜谱和特
定的服务范围，必须附
加进去。
必须完全了解基本的厨房专业知识和技能。
2. Know Basic Knife handling skills
刀法的基本技巧。
3. Know how to Prepare garnishes
准备装饰菜肴的饰物。
4. Know how to use a standard recipe format
使用标准食谱卡。
5. Under menu and recipe terminology
理解菜单及菜谱上的专业术语。
6. Understand Hygiene and sanitation regulations
了解个人卫生及食品卫生法的有关规定。
7. Know Basic Food storage principles
知道储存食品的基本原则。
8. Know Basic Safety regulations
知道安全的基本原则。
9. Knowledge of equipment and tools in kitchen
了解厨房内设备及工具的必要知识。
10. Practice co-operation and teamwork and Westin.
发扬团队合作精神，按照威斯汀对客服务标准工作。
11. Knowledge of Basic Occupational safety
了解一些专业的安全知识。
12. Knowledge of Basic food act main points as follows
遵循下列重点食品条例知识
A High standard of Personal cleanliness must be
maintained at all times, see S&P on Personal hygiene
按照个人卫生的标准与程序，保持高标准的仪容仪
表。
Must wear a clean uniform at all times and endeavour
to keep it clean always
在当班时间保持着装整洁。
Must wash your hands with soap and water after
having any contact with any substance likely to
contaminate the food product you are preparing or
handling
在接触到其它物品后，须用水和肥皂把手洗净，以
免把细菌传染到食品上。
Always wipe your hands on a clean towel or paper
必须使用干净的毛巾和纸张把手擦干净。
Take all precautions to protect food, trays, cutlery,
utensils, and appliances from contamination, whether
by persons, animals, dust, offensive fumes or odours.
预防并保护食品，托盘，刀具，器皿和用具不被污
染，无论是人为的，害虫的，灰尘的，烟熏或有气
味的污染。
Keep food away from surfaces that contain antimony,
arsenic, cadmium, lead or mercury
保证食品远离一些有害的金属物质(锑，砷，镉，
铅，汞)
Never use chipped or cracked tableware or utensils
严禁用破损或有缺口的餐具或器皿。
Ensure that all food for sale and processing is stored at
such temperatures that will as far as practicable,
preserve it from deterioration.
保证所有出售和加工的食品要在正确的温度下按照
标准程序储存，这样可以保护食品不会变质.
Do not SPIT, SMOKE, sit or lie on a workbench or
table in the workplace
for the
fundamental
kitchen duties at
all times prior to
preforming any
kitchen task or
duties.
所有员工必须保
证厨房程序的正
常运转，成功的
作好预先准备工
作是相当重要
的，无论哪个厨
房或其它的工作
岗位，在工作的
时间内，都是一
样的。
在工作区内域严禁吐痰，抽烟，坐或躺在工作台
上。
Any person who fails to comply with these is guilty of
on offence
所有员工必须遵守。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0012
TASK: Guidelines for Chefs on show
任务： 厨房员工在餐厅的表现
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All kitchen associates that
have any guest contact or
Procedures:
1. Acknowledge the guest when he / she approaches
当你认识的客人走过来时。
All kitchen
associates that
have any guest
contact or who
are designated to
work at cooking
who are designated to
work at cooking stations
and supervise buffets must
be display a professional
attitude at all times SGSS
skills along with the
following 12
commandments.
所有的厨房员工在与客
人接触时或被指派倒餐
厅里加工食品及检查自
助餐台时必需时刻表现
出专业素质来按照下列
各项规定使用基本的喜
来登客人满意标准技
巧。
2. Smile and greet the guest in a clear audible voice making
good eye contact.
对客人要微笑和使用清晰准确的欢迎词句并要有目
光交流。
3. DO not discriminate persons against any gender or race
不能对客人有任何的性或种族歧视。
4. Must have a basic knowledge of the hotels facilities and
outlets.
必需要详细了解酒店的基本设施和安全出口。
5. Act immediately on request without delay and be
courteous in replying
要迅速准确有礼貌的回答客人的问题。
6. DO NOT blame other departments or fellow associates
we are one team.
不要怨恨其它部门或同事因为我们是一个集体。
7. Basic Conversational English Skills are a must for all
Cooking station cooks and chefs, especially at breakfast.
所有厨房的厨师及大厨，特别是早餐厨师必需要有
基本的英语会话能力。
8. Grooming must be of the highest standards at all times
时刻保持高标准的仪表仪容。
9. When directly handling food in front of guest always use
gloves.
当你在客人面前操作时食物时必需要带上卫生手
套。
10. Do not stand in groups with your fellow associates and
chat
不要几个人站在一起聊天。
11. Stand erect at all times do not slouch or stoop,
站立时一定要站直不要无精打采的站着或弯下上
身。
12. Maintain the codes for personal grooming and hygiene at
all times
时刻保持仪表仪容及个人卫生的标准。
stations and
supervise buffets
must be display a
professional
attitude at all
times SGSS skills
along with the
following 12
commandments.
所有的厨房员工
在与客人接触时
或被指派倒餐厅
里加工食品及检
查自助餐台时必
需时刻表现出专
业素质来按照下
列各项规定使用
基本的喜来登客
人满意标准技
巧。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0013
TASK: Service Standard for Chefs
任务： 厨师的服务标准
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All Kitchen associates, at
all times, must conduct
them-selves in a
Procedures:
1. Personal presentation, uniform must be in immaculate
condition, clean and worn with pride, hats, scarves, must be
worn at all times, hair to be above collar and kept clean
All Kitchen
associates, at all
times, must
conduct them-
selves in a
professional
manner and
professional manner and
ensure that their
appearance, attitude, and
work practices are of the
highest standards, as per
the SGSS guidelines and
the following Standards.
所有厨房员工，在当班
的任何时间，必须保持
自身专业的礼貌，并且
保证仪表，态度，按照
高标准工作，遵循SGSS
的方针，并且遵循以下
的标准。
个人展示，所有员工在当班时间，都必须身着干净工
服，把帽子，三角巾佩带整齐，头发干净并且不能超过
衣领。
2. Shoes to be of the standard required by the kitchen and clean
at all times
在当班时间必须按照厨房要求穿标准的工鞋，并且保持
鞋子的清洁。
3. Practice good personal hygiene habits, bad breath and body
odour are offensive to guests and fellow associates and will
not be tolerated
养成良好的个人卫生习惯，不好的气味对于客人及同事
都是不礼貌的。
4. Name badge must be worn at all times on the left side above
the breast pocket, should be legible and BE YOUR OWN.
在当班时间名牌必须在胸部衣袋左上方佩带好。必须是
自己的名牌且保持字迹的清晰。
5. Jewellery not allowed in the kitchen except for small ear
studs, wedding band, Make up should be simple& plain.
珠宝不能带进厨房，除非一些小的，简单的装饰。
6. Men should not have facial hair and must be clean-shaven at
all times, NO Stubbles allowed.
当班时间男员工脸上不能有毛，要勤刮脸，刮胡须，不
能有残落的头发。
7. NO noisy clearing of throat, spitting, blowing of nose,
picking nose and face, ears etc-These will be taken seriously,
as these acts promote the spread of diseases.
不能咔痰，吐痰使鼻子发出怪声，挖鼻掏耳等等。这些
行为都是很严肃的，它能导致疾病的传播。
8. There will be NO SMOKING AT ANY TIME in any kitchen
and back of house areas including food prep offices, loading
dock, receiving, stores etc.
在厨房当班任何时候，任何地点(房后，加工间，收货库
等等)都不能吸烟。
9. NO Cigarettes will be allowed to be carried whilst on duty in
Chef coat pockets or trouser pockets
当班时间不允许在上衣口袋和裤子口袋装有香烟。
Requirements for Kitchen Staff
厨房员工的要求：
All products that arrive in the hotel will be of the highest quality
and any substandard items must be rejected at once.
所有到达酒店的产品必须按照高标准验收质量，任何不合
格产品拒绝验收。
Prepare food with .(Tender Love & Care) with Flair. 在准备
食品时需要细心，爱心，关心和鉴赏力。
Remember HOT FOOD HOT: COLD FOOD COLD
牢记热的食品必须是热的，冷的食品必须是冷的。
Do not wait for jobs, continually be on the look out for something to
do, if you are not sure ask your supervisor
对于工作不能一味的等待，要不断找出事情来作，若不能
这样，向你的主管问清。
Always maintain and positive and cheerful attitude even under
pressure. 一贯保持积极的态度和愉悦的心情，甚至在有压
力的情况下也能如此。
ensure that their
appearance,
attitude, and work
practices are of
the highest
standards, as per
the SGSS
guidelines and
the following
Standards.
所有厨房员工，
在当班的任何时
间，必须保持自
身专业的礼貌，
并且保证仪表，
态度，按照高标
准工作，遵循
SGSS的方针，
并且遵循以下的
标准。
Do not let your colleagues down by taking artificial sick leave, this
will be handled very seriously
不能让你的同事，使用一些不真实的病假，对此须谨慎对
待。
Follow the standards set by the senior chefs
由高级厨师按照标准准备。
Be committed to deadlines as we work in a pressure environment
为了如期的完成工作任务，适当地给员工一些压力。
I don’t speak English, or I don’t Understand is not a good enough
answer, find some one who can understand the language and
complete the job well.
“我不会说英语”“我不懂”不是一个很好的回答，必须向一
些听得懂英语的同事了解清楚，并且出色地完成工作任
务。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0014
TASK: Operation of Kitchen Equipment
任务： 坚持安全操作厨房设备
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
practice safe operation of
kitchen equipment to
prevent accidents and any
unnecessary delays to serve
Procedures:
1. Never switch on a machine if you do not know how it works.
如果你不知道如何操作机器绝对不要使用。
2. Always switch off and unplug the machine before cleaning.
一定要先关掉开关再拆卸零部件进行清洗。
All Kitchen
associates will
practice safe
operation of
kitchen equipment
to prevent
accidents and any
unnecessary
delays to serve the
the guests.
厨房员工必须要坚持安
全操作厨房设备以避免
发生事故及造成对客人
服务的不败必要的延误
3. Never spray any machine with the pressure cleaner.
清洁人员绝对不能把水喷射到机器设备上。
4. Do not assemble a machine without having been shown how to
do it by your Sous Chef.
在厨师长没有教你如何装配机器设备之前绝对不能自己
装配机器设备。
5. Check the rating of a machine before loading.
在使用之前必须检查是否能承受你要加工的食物。
6. If a machine starts to make a noise or sparking, switch off the
machine and inform your Sous Chef and Engineering ASAP.
如果在一开始使用机器设备时发现有嘈音或火花时一定
要先关掉开关并要马上通知你的厨师长机工程部。
7. If a machine starts to smoke or impart a burning smell, turn it
off immediately and call the Sous Chef and engineering
ASAP.
如果在一开始使用机器设备时发现设备冒烟或像烧了一
样要马上关掉开关并及时通知你的厨师长和工程部。
8. Always remember ---If you are not sure - ASK.
如果你不清楚- 必須要問
guests.
厨房员工必须要
坚持安全操作厨
房设备以避免发
生事故及造成对
客人服务的不败
必要的延误
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0015
TASK: Participating in Fire Drill
任务： 参加消防培训
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
be familiar and competent
with basic fire safety
ensuring the safety and
security of the hotel
property, guests, and
Procedures:
1. Read the Safety section in the Staff Handbook.
认真阅读安全手册中关于消防安全知识的部分。
2. On initial receipt of "A" Code (fire alarm) all members of
emergency brigade will respond whilst all others remain at
work until otherwise informed.
All Kitchen
associates will be
familiar and
competent with
basic fire safety
ensuring the
safety and security
of the hotel
property, guests,
and associates at
associates at all times.
在工作的时间里所有厨
房员工必需熟悉和掌握
在火灾发生时基本的保
护酒店财产，客人，及
员工安全的技能。
当酒店火警铃响了之后所有义务消防成员都必需到达你
的指定位置其他员工应该继续工作直到另有通知为止。
3. If evacuation is deemed necessary, this will be announced
through the public address system.
如果必需要疏散的话，一定要按照规定的疏散路线疏
散。
When Evacuation is Announced: 当通知疏散时：
4. Remain calm and do not panic.
要保持镇静不要惊慌。
5. All F&B-Kitchen staff will switch off all power to all
machinery.
所有厨房员工一定要把所有的机器设备的电源开关关
掉。
6. Assemble away from the building at the specified location
where Department Head will ensure all employees are
accounted for.
在酒店外指定的地点集合部门经理要保证所有的员工全
部到齐。
7. Only the General Manager or his representative will issue a
statement regarding a decision to return to work.
只有酒店的总经理或他的代表有权发布决定所有员工是
否返回工作岗位
all times.
在工作的时间里
所有厨房员工必
需熟悉和掌握在
火灾发生时基本
的保护酒店财
产，客人，及员
工安全的技能。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0016
TASK: Maintaining Professional Appearance
任务： 保持专业的仪容仪表
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All kitchen associates,
while on duty, must be in
complete uniform and
maintain good personal
hygiene at all times
所有员工在当班的任何
时候都必须整齐地穿着
Procedures:
1. All staff must be in complete uniform when on duty (including
hat, scarf, apron, safety boots) socks must be worn at all times.
所有员工在当班的任何时候都必须整齐地穿着工作服(包
括帽子，三角巾，围裙，专业鞋袜)。
2. Hair must be clean and tied up for female staff and should not
reach shoulder length for male employees.
All kitchen
associates, while
on duty, must be
in complete
uniform and
maintain good
personal hygiene
at all times
所有员工在当班
的任何时候都必
工作服，并且保持好个
人仪容仪表。
男员工头发必须干净，女员工头发必须扎好，而且长度
不能过肩。
3. Finger nails to be kept clean and cut short.
保持指甲剪短并保持清洁。
4. No earring, watches, rings or costume jewelry allowed in the
kitchen.
在厨房不允许佩带耳环，手表，戒指，或穿着配有珠宝
的衣服。
5. No whistling, smoking or spitting in the kitchen.
在厨房不能吹口哨，吸烟，吐痰。
6. Nose, face and should not be picked or scratched or touched
when handling food, and never sneeze into food.
在制作食品时不能模鼻子，并且严禁对着食品打喷嚏。
7. Always wash hands with soap after visiting the toilet and also
when handling other things besides food.
上完洗手间或接触其它非食品后必须用肥皂洗手。
8. Remember your appearance is a reflection of your character;
take good care of yourselves and also your uniform.
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
须整齐地穿着工
作服，并且保持
好个人仪容仪
表。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0017
TASK: Attending Pre-service Briefing
任务： 参加餐前例会
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All rostered kitchen
associates will attend the
pre-service briefing 5
minutes before the start of
the shift ensuring effective
communication on all-
important matters.
所有排班员工必须在上
班之前参加服务例会五
Procedures:
1. Be on time.
必须准时参加。
2. Participate.
积极地参与。
3. Gather information and write down items.
收集信息并且写下逐条项目。
All rostered
kitchen associates
will attend the
pre-service
briefing 5 minutes
before the start of
the shift ensuring
effective
communication on
all-important
matters.
所有排班员工
分钟，针对于一些重要
的事件，能够有效地保
持沟通。
4. Communicate with other staff.
有效地和其他员工沟通。
5. Check booking numbers in restaurant.
查看餐厅的预定客人数据。
6. Check occupancy forecast.
查看居住客人的预报。
7. Know what the menu items are for the day
知道当天菜单的每个条款。
8. Know what the daily special is.
知道每天推出的特色菜肴。
9. Check any training schedules
检查所有的培训计划。
必须在上班之
前参加服务例
会五分钟，针
对于一些重要
的事件，能够
有效地保持沟
通。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0018
TASK: Reporting to Work on Time
任务： 准时上班
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
report for work 5 minutes
before start of shift in
clean and complete
uniform, correctly
presented and groomed,
ensuring no delays in
servicing the guests.
所有员工必须提前5分钟
着装整齐上班，呈现出
Procedures:
1. You Must enter the premises through the authorized staff
entrance
上下班时你必须走员工通道。
2. Change into a clean uniform
换上整洁的工作服。
3. Ensure that you are properly groomed and attired as per the
Grooming standards
All kitchen
associates will
report for work 5
minutes before
start of shift in
clean and
complete
uniform,
correctly
presented and
groomed,
ensuring no
delays in
servicing the
最佳的仪容仪表，不能
耽搁客人的服务。
确保你的仪容仪表和服饰符合标准。
4. Report to your workstation, 5 minutes prior to the rostered
working time in complete uniform, with all necessary tools
for your shift as required.
按照排班时间提前 5 分钟，换上工服，携带好上班所需
的工具后上班。
guests.
所有员工必须提
前5分钟着装整
齐上班，呈现出
最佳的仪容仪
表，不能耽搁客
人的服务。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0019
TASK: Filling Out Time-Sheets
任务： 签到薄
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All employees will fill
their time sheets (Sign in-
Sign out sheets) on a daily
basis and will have them
validated by the Sous Chef
and/or Executive Chef.
所有员工每天都必须签
写时间薄(签到和签退)并
且有行政总厨或厨师长
的签字证实方可生效。
Procedures:
1. Arrive at workstation as your rostered start time.
按照排班的时间要求准时到达工作间。
2. Enter the start time in your time sheet using the 24-hour clock method.
在你开始工作时使用二十四小时钟表格式。
3. At the end of your rostered shift enter in meal breaks and finishing time also
in the 24-Hour clock method.
排班的时间中包括用餐时间，当你下班时同样使用二十四小时钟表格
式。
4. Total the number of hours and place this total in the appropriate
column.
在合适栏目里写清共计小时的总数。
All employees
will fill their time
sheets (Sign in-
Sign out sheets)
on a daily basis
and will have
them validated by
the Sous Chef
and/or Executive
Chef.
所有员工每天都
必须签写时间薄
(签到和签退)并
5. Bring the time sheet to the Shift Leader and have them initial this time sheet
prior to leaving the premises.
如果提前离开必须有你的主管的签字及具体时间。
6. At the end of the month, total the number of hours worked in
the appropriate column
每月底在合适的专栏里写清有薪工作小时的总数。
7. Sign the space provided, and submit your fully completed time
sheet to the Executive Chef and/or Sous Chef.
当你的签到薄彻底完成后必须交给行政总厨或厨师长签
字方可生效。
NOTE: Any overtime worked must be on instruction from the Sous
Chef prior to the commencement of that overtime and must
be validated on that day worked.
备注；任何加班之前都必须由厨师长指令，并且与当天的工
作量相符。
A Personnel Action Form filled in by the Sous Chef and
authorized by Executive Chef must accompany any sick or
annual leave.
无论填写病假，年假以及人事部门的表格都必须由行政总厨
或厨师长填写。
且有行政总厨或
厨师长的签字证
实方可生效。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0020
TASK: Kitchen Equipment-Identifying
任务： 识别厨房设备
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
Achieve a basic
working knowledge
必須具備基本的工
作知識
Adhere to safety
precautions and
prevent accidents 必
須具備安全預防和
避免发生意外事故
的能力。
Promote, Preserve
and Protect the life of
Procedures:
All Equipment is classified into 所以的廚房設備可分為
Utensils, 廚房器具
Mechanical, 机器設備
Fixed 固定設備
Utensils-廚房器具-
are small hand operated pieces of equipment
器具-是小型手助式设备
Examples are. Whisk, Ladle, sieve, mouli etc.
例如搅拌器，长柄勺子，筛子，模子等等。
All Kitchen
Associates must
be able to identify
and classify all
kitchen
equipment in
order to:
所有厨房员工必
须能够识别，和
了解厨房设备基
本的工作知识：
the Equipment
保养和维护设备延
长它的使用寿命。
Conserve energy and
increase efficiency
保存能量和增加效
率。
Comply with the
laws of sanitation,
food and hygiene 必
须遵守食品卫生法
及保健法。
The following procedures
are general, with specific
operating procedures for
each.
下列为各种设备总的操
作程序及特殊操作程
序。
Mechanical-机器设备-
Can be large or small and are electrically operated
机器设备-有大型机器设备和小型机器设备通常都是电动的。
Some examples are Electric hand blenders, Meat slicers, Food
processors
例如手提式电动搅粹机，切片机，食物处理机等等。
Fixed-固定设备-
Includes immovable, gas, electric or steam operated
大型固定设备-包括固定的，煤气的，电动的或蒸箱。
Some examples are Ovens, salamanders, burners, Steamers,
Large mixers
例如烤箱，面火局炉，火炉，蒸箱，大型搅拌机。
1. Treat all equipment with respect
使用时要爱护所有的设备。
2. You must completely understand what the equipment is
used for and how it operates
你必须了解和掌握如何使用和操作。
3. Ask your supervisor if you have any questions, do not
attempt to operate equipment with out a basic working
knowledge.
如有任何疑问必须询问你的管理员，不要在不清楚的情
况下试图操作设备。
4. Use the right equipment for the right job.
相应的工作使用相应的设备
5. You must know how to take it apart for cleaning
你必须清楚的知道如何拆卸零件并清洗干净。
6. Never assemble or disassemble with the power connected.
一定不能在没有切断电源的情况下拆装设备。
7. Never force parts of equipment in to fit, do it gently.
拆装设备时一定不能强拉硬压零件，要轻轻地，逐渐地
拆装。
8. When you have finished with a piece of Mechanical
equipment ALWAYS MAKE SURE THAT it is
disconnected, from the power source, dismantled ready for
cleaning, cleaned, and stored properly.
当你使用完机器设备之后必须保证切断电源，拆卸下零
件并清洗干净存放在适当的地方。
9. All equipment must be maintained in good clean working
order and serviced regularly when appropriate.
所有的设备在适当的情况下必须定期进行维护。
10. All Blades and cutters must be cleaned and wiped clean 所
有的刀和切割器必须是干净的或已經擦干淨的。
11. Never slam or kick doors especially ovens, cool rooms and
fridges.
关门时一定不要非常用力或用脚去关门特别是烤箱、冷
房和冰箱的门。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0021
TASK: Use Kitchen Equipment
任务： 使用 厨房设备
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
Before operating any
equipment all kitchen
personnel must be able to
Identify Kitchen
equipment as per S&P FB-
K-----
You must follow the
outlined general
procedures for each of the
categories
Each individual piece of
equipment has specific
operating procedures in
addition to these, which
are part of the operating
manuals for them.
Procedures:
Fixed Equipment- 确定的设备
Ovens-Griddles, Stoves, Broilers, Steamers
烤箱，扒板，烧烤炉，扒架,蒸箱
1. Ask you supervisor to show you how to switch off the Gas or
Electricity in case of an emergency
要求你的主管作开关气体，电流的示范，尤其对针于紧
急情况。
2. Always be conscious of safety when using gas equipment to
avoid burns,
当你用气体的设备时，一定要注意安全，避免跟明火直
接接触。
3. Be alert to gas leaks
谨防设备有漏气的现象。
4. Know where and how to use safety guards on each piece of
Before operating
any equipment all
kitchen personnel
must be able to
Identify Kitchen
equipment as per
S&P FB-K-----
You must follow
the outlined
general
procedures for
each of the
categories
Each individual
piece of
equipment has
specific operating
procedures in
addition to these,
在操作任何设备之前所
有厨房人员都必须能够
识别厨房设备及掌握它
们的标准与程序。
你必须遵循总的操作程
序使用每一个种类的设
备对于特殊的设备需要
附加特殊的使用程序，
哪些部分需要按照专用
手册操作。
equipment
熟悉每个设备的具体位置并能安全地使用。
5. MAKE SURE THAT PILOT LIGHTS ARE LIT, before
turning on any gas appliances
确实先把火种点着，然后再打开气体阀门。
6. Contact your supervisor if the burner is excessively noisy,
flame is yellow or you suspect a gas leak
如果火炉声音过于大且火焰发黄，估计是否有漏气现
象。
7. For ovens 烤箱
Set the dial to the Pre heat and then use the desired
temperature once this has been reached.
提前设定好烤箱所需要的温度。
Load the oven shelves /Racks evenly space trays so
that they don’t touch the each other or walls of the
oven
平衡地放入烤架不能与烤箱四周得内壁相接触。
Do not overload the ovens
不能超负荷地使用烤箱。
Open oven doors only to check food, do not oven open
doors unnecessarily
只有检查食品才能开门，没有必要不能随便把门打
开。
Before opening doors of oven, if fan forced make sure
that the fan is turned down or off to prevent burning
your face
在打开烤箱门之前，若风扇在转动须关闭，以免开
门时热气把 脸烫伤 。
Do not Kick oven doors open or shut
在开门或关门时不要用脚踢门。
Do not rest heavy objects on drop-down oven doors.
对于向下开的烤箱门，在它上面不能放过重的物
体。
Do not “hang onto” side opening oven doors.
不能攀在烤箱门上荡秋千。
8. For Stoves 明火炉子
Choose a burner that fits the pot, make sure that the
flames do not curling over the sides of the pot
completely, thus burning the sides of the pot.
选择合适的火炉，确实保证要烧锅的边缘完全不变
形。
If the Pot is too large for the burner the fire will be
concentrated only at one point on the bottom of the
pot, wasting energy.
如果选用太大锅，火焰只集中在一点不能使锅完全
受热，因此大 大浪费了能源。
Turn on the burner after the pot has been set, and turn
to desired setting
在把锅放好之后再调试火焰的状态。
Make sure that the bottom of the pot, which is in
contact with the fire, is clean and free from oils, water
or black carbon deposits.
确实让锅的底部和火焰接触。且保证锅与火焰的
接触面干净，不有油迹，水迹以及黑的污垢。
If the pot on the stove needs to be covered use a tight
fitting lid to cover the pot saving energy
如果锅需要盖盖，必须把盖盖紧以免浪费能源。
When uncovering pots lift the lid, so that the steam is
which are part of
the operating
manuals for them.
在操作任何设备
之前所有厨房人
员都必须能够识
别厨房设备及掌
握它们的标准与
程序。
你必须遵循总
的操作程序使
用每一个种类
的设备对于特
殊的设备需要
附加特殊的使
用程序，哪些
部分需要按照
专用手册操
作。
directed away from you, protecting your face.
当锅没有盖时要格外小心，蒸汽不能直对自己，以
免把脸烫伤。
Turn off the flame as soon as you finish using it.
操作结束后马上把火关掉。
Never use Paper to light stoves as the soot from the
burnt paper will float into food products.
严禁用纸张作引火，以免灰屑掉到食品中。
9. For Steam Equipment 蒸箱设备
Make sure that all drains are closed
确实关好所有的排水管。
Make sure that the water tank or pan is at the correct
level
把水加到正确的水平线。
Check the level as necessary
检查必需的水平线。
After using a steam jacketed kettle which is connected
to the main steam line make sure that the drain valve is
opened to force the condensed water out
无论哪个蒸箱在用完之后，必须把排水管打开，让
水排出。
TAKE EXTRA PRECAUTION WHILE OPENING
lids and doors, to steam operated equipment, as steam
burns can be very severe.
在开蒸箱门或其它蒸具的盖时要特别注意，尤其在
蒸箱工作时。
When unloading trays of food from the top racks of the
steamers take extra care as Hot condensed water may
be present on the top of the trays, causing severs
injuries
当从蒸箱中取顶部食品时，格外注意蒸汽浓缩后的
水，以免造成伤害。
When tilting the steam jacketed kettles make sure that
you have stand with your feet firm on the floor
当你在倒蒸箱蒸具中的水时，要在一边站好，以免
把脚烫伤。
When tilting the steam jacketed kettles make sure that
there is adequate drainage to allow the spill to flow
and not flood the area.
当排水时，尽量倒入下水道，严禁满地全是。
Fixed Equipment-确定的设备
Deep Fat Fryers: 炸炉
You must at all times你在任何时候都必须
1. Make sure you know the basics of how to operate the
equipment
确保了解使用设备的基本常识。
2. Keep the pilot light on as a safety measure.
保证设备的指示灯在安全的工作状态下。
3. Turn off the power source if electric
如果带电须先关掉电源
4. Make sure the drain valve is shut before adding fat into an
empty fryer
在往炸炉加油的时候，必须事先关好排油阀。
5. Fill only up to the fill line with fat
加油要加到标准位置及高度。
6. Never overheat the fat
绝对不能把油的温度升得过高。
7. Not use plastic or wooden utensils when working with deep
fried foods
严禁使用塑料和木制器皿放置炸后的食品。
8. Not overload fryer baskets
炸蓝内的食品装置不能太多。
9. Lower baskets slowly into fat
炸制食品食品时应小心地放入油中。
10. Never let water come into contact
严禁让水进入到油中。
11. Not let fryers on, unattended
在炸制食品时不能无人看管。
12. See your supervisor if you are not sure of any of the
procedures or for help
如果不能确信每个程序必须找你的主管帮忙。
Fixed Equipment-确定的设备
Slicers, Choppers, Cutting Equipment. 切片机，切碎
机，所有切的设备。
You must at all times 在任何时候都必须
1. Read and be familiar with the instructions for each piece of
equipment before proceeding, ask your supervisor if you
are not sure of any step or method.
在使用前必须熟悉每台设备的操作步骤和程序，如果任
何步骤和程序不清楚必须向你的主管询问清楚。
2. Make sure that equipment is clean before assembling, clean
and sanitise slicers and choppers after every changed usage.
保证所有设备在你组装之前须是清洗干净的。切片机，
切碎机在每次使更换用后都必须清洗干净并消毒。
3. understand that” Changed usage” is when you stop
working on one type of food and begin on another
更换使用，就是指当你停止正在制作一种食品的工作，
并且开始制作其它的食品。
4. Identify all the safety guards before plugging in or turning
on any equipment.
在使用所有设备之前，要熟知机器的安全使用说明。
5. Identify clearly the position of the ON /OFF or emergency
switch
清楚地识别设备处在工作状态或未工作状态，以及应急
的开关。
6. Tighten all screws so that parts do not come apart
拧紧所有的螺钉，以免机器松动。
7. ENSURE ALL SLICING AND CHOPPING
EQUIPMENTS MUST BE TAKEN APART AND
CLEANED AFTER EVERY CHANGED USE
确保所有的切片器，切碎器在更换使用后，必须拆开清
洗干净。
8. ENSURE ALL SLICING AND CHOPPING
EQUIPMENTS MUST BE TAKEN APART AND
CLEANED AFTER EVERY SHIFT AND LEFT TO AIR
DRY.
确保所有的切片器，切碎器在每个班次结束前，都必须
拆开清洗干净，使其自然风干。
9. Assemble all blades, guards and covers and other parts
carefully to avoid cuts, in the step-by-step method taking
care not to bang or force any parts into position.
把所有的机器配件小心地收在一起，避免划伤。不能强
行安装，必须按照步骤安装在正确的位置上。
10. Never use equipment without safety guards in place.
在机器没有安全措施的情况下严禁使用。
11. Keep your hands away from cutting surfaces while the
equipment is in operation
在机器运行时，保证双手远离机器的刀锋。
Fixed Equipment-确定的设备
Mixing Equipment, Blenders, Dough Machines and
Spreaders
搅拌机，打碎器，和面机，压面机
You must at all times 在任何时候都必须
1. Be familiar with the On /Off and Emergency buttons for the
machines and the different speeds at which it can operate.
必须熟悉机器上的开关、应急按钮和调速器如何操作使
用。
2. Make sure that all the parts to the machines, the Bowls,
Blades, Paddles, Rollers and guards are clean before
assembly
只有把配件清洗干净才能安装。
3. Assemble the parts as per the procedure assigned to the
machine with care, do not force any parts into position
把每个配件安装在机器的正确位置上。
4. Make sure that the mixing bowls and attachments etc are
securely in place before turning on the machine. 在使用机
器之前，保证所有配件在机器安装正确。
5. Use the right size attachment for the bowl
根据设备上碗的大小，选用合适的配件。
6. Lock the bowl firmly into position before turning on
开动机器之前先把碗锁定在机器上。
7. Never pour ingredients into the mixing bowl from a glass or
ceramic container
严禁从玻璃或者瓷的容器向混合碗中倒入原料。
8. Pour Ingredients into the mixing bowl ONLY from a metal
or plastic container
只能从金属或塑料的容器里向混合碗中倒入原料。
9. Close the lid or apply the cover and then set the mixer
speed control 合上盖子。
10. Always start with the lowest possible speed and then move
up as needed.
开始的时候总是尽可能开低速并且调试到所需的速度。
11. Always turn off the machine before changing speeds,
scraping bowls, emptying bowls, lowering the bowl
在调试机器的速度，擦拭混和碗，倒空混和碗，升降混
和碗之前必须先把机器电源关掉。
12. Never place spoons, spatulas or your hands in the bowl
while it is in operation
在机器转动时严禁把勺，刮板，或你的手放进混和碗
中。
13. Switch off the machine before lowering the bowl
在升降混和碗之前，先把机器的电源调试到关闭状态。
14. Scrape the insides of the bowl only with a spatula or spoon
(Not glass or ceramic)
只能用刮板，勺刮净混和碗内的食物。(不能用玻璃或
者瓷器制品)
15. Make sure that the bowl and attachments are cleaned
thoroughly and sanitised before reuse or storage
在使用或者储存机器之前，必须把机器的混和碗以及配
件彻底地清洗干净并消毒。
16. Turn off and unplug equipment before cleaning
在清洗之前必须先关掉电源再拿开机器配件。
17. Clean stationary parts of the equipment as well as the
floors, walls if the mix has splattered
清洗机器的每个部分，同时也包括打碎食物时溅到的墙
面，地面等等。
Cleaning of Equipment You must at all times
无论你在任何时间都必须保证设备的清洁
1. Not proceed with any food production until the equipment
and works areas are clean.
在机器和工作区域清洁之前不能进行任何食品的加工。
2. Turn off and unplug equipment before cleaning
在清洗之前先关掉机器的电源并拿开机器的各个配件。
3. Wait for hot equipment to cool down before attempting to
clean them this avoids accidents and prevents the chemicals
and detergents from being “cooked onto the parts”
在热的设备凉下来之后，在注意安全的情况下，并且
应努力把机器清洁好同时也能避免化学药品，洗涤剂残
留在设备上。
4. Only use detergents and chemical that are approved by the
Chief Steward and follow the procedures and precautions
for their care and use
只能用经总管事核实的化学药品，洗涤用品，并且按照
程序小心地使用。
5. Use protective gear /clothing (Gloves, eye protection,
aprons etc) if necessary while cleaning.
如果有必要，在清洁时携带好保护工具/衣服(手套，专
用眼镜，围裙等等)
6. Wipe all surfaces with a clean cloth and follow the Hygiene
guidelines on Cleaning and Sanitization of areas
按照卫生指南，用干净的布清洁好所有设备的表面，同
时也要保持工作区域的卫生。
7. Leave equipment unplugged and dissembled when not in
use
当你不用时，应保证设备配件的清洁和摆放的整齐。
8. Be aware that every cook is responsible for maintaining a
clean and sanitized work area and for protecting the guests
from harmful germs and bacteria
为了保护好客人，防止有害细菌，病菌的侵害，每个厨
师必须意识到有责任保持工作区域的卫生和个人卫生。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0022
TASK: Equipment-Reporting Faults
任务： 设备事故报告
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
Every cook must at all
times be responsible for
the proper care, correct
usage, maintenance, and
cleaning of ALL the
Kitchen equipment每一个
厨师在当班时候都必须
关心所有的厨房设备，
正确使用，维护保养，
并作好清洁卫生。
Inform the Sous Chef on
duty immediately of any
faults in operation or
missing, damaged, or
broken, parts to ANY
KITCHEN EQUIPMENT
and FIXTURES当班厨师
在工作中如发现任何厨
房设备出现故障，或被
损坏，或被弄断，或零
部件坏了，都必须马上
报告给厨师长。
The Sous Chef will assess
the situation as one of the
follows 厨师长必须按下
列步骤进行
1. High Priority -
(Executive Chef and
F&B director must be
informed immediately)
特殊情况 – (必须马上
通知行政总厨和餐饮
总监)。
Power, Water, Gas,
Exhaust, Deep
Freeze, Cool room
and Refrigerator
failures, trips,
stoppages, burst
pipes, leaks
如发生停电，停
水，停煤气或漏
Procedures for Reporting faults
You must at all times你必须随时
1. Take care and respect the Kitchen equipment and
fixtures
关心和注意保养厨房设备和被固定注的物品。
2. Use all kitchen equipment and fixtures with care and as
per the operating guidelines and operation menu.
按照正确的操作方法和设备说明书使用厨房的所有
设备。
3. Notify your sous chef immediately if any part or item
fails to operate or does not switch on
如果忘记了如何操作或不知如何开关设备必须马上
通知你的厨师长。
4. Inform your sous chef if any part or item of equipment
or fixture is damaged or broken
如果发现任何设备或固定物是损坏的或是坏掉的必
须马上通知你的厨师长。
5. NOT TRY TO REPAIR or FIX THE EQUIPMENT or
FIXTURE YOURSELF this is a safety hazard
你自己不要试图去修理或固定设备或固定物这样很
危险。
6. Sous Chef will assess the urgency of the situation and
take appropriate action as the situation demands
厨师长会根据事情的紧急程度或严重性来作出相应
对处理。
7. The Sous Chef will Fill in the Engineering work request
in complete obtain all the necessary signatures and send
to Engineering Department
厨师长将会填写工程维修单经签字后送到工程部。
8. All High Priority jobs must be notified to the
engineering department immediately by phone and then
followed up by a written request to be presented to the
Engineering representative as soon as the job has been
successfully completed.
所有的紧急特殊事情必须先打电话通知工程部来维
修然后再填写工程维修单使工作能够顺利完成。
9. Record ALL faults into the Kitchen Fault Log book
Inform the Sous
Chef on duty
immediately of
any faults in
operation or
missing,
damaged, or
broken, parts to
ANY KITCHEN
EQUIPMENT
and FIXTURES
当班厨师在工作
中如发现任何厨
房设备出现故
障，或被损坏，
或被弄断，或零
部件坏了，都必
须马上报告给厨
师长。
电，漏水，漏煤
气，排烟系统堵
塞，极冻冰库，保
鲜冰库和冰箱不制
冷，管道泄漏，爆
裂或堵塞。
Any situations that
effect the Essential
Kitchen operations
任何影响厨房正常
运转的情况。
2. Urgent- (Executive
Chef must be informed
immediately)
紧急情况 – (马上通知
行政总厨)
Any situ ation that
needs to be remedied
or repaired within
two to four hours on
the same day (needs
the Engineering
departments
assessment)
任何需要修补或修
理的设备应在当天
2--4 小时内修好(需
要工程部确认)。
3. Not Urgent 一般情况
Any situation that
can be remedied or
repaired within the
next 24 hours or next
working day
任何需要修补或修
理的设备应在 24 小
时内或下一个工作
日内修好。
And take appropriate
necessary action to rectify
the situation
需要适当改动时
See S&P on Issuing
Engineering Work
requests参照工程需求单
的政策和程序
See S&P on Filling in
Accident Reports
参照填写事故报告的政
策和程序
immediately listing the possible causes, reasons, and if
any damage has been inflicted to any personnel,
property, or stock.
及时详细的记录下所有的事故的经过并列出原因，
理由和损失如人员，财产或库存物品。
10. Fill in and file a Security and Accident Incident report
for any damage been inflicted to any personnel,
property, or stock.
填写安全和事故报告其中包括人员，财产，或库存
物品的损失。
11. Present this report to The Executive chef
呈递本次包括给行政总厨。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0023
TASK: Equipment-Cleaning
任务： 清洁设备
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
Every cook must be
responsible for
每一个厨师都有责任
Maintaining a clean
and sanitized work
area and equipment
保持工作区域和设
备干净，卫生。
Protecting the guests
from harmful germs
and bacteria by
maintaining a clean
safe and germ free坚
持安全可靠无无污
染无细菌的操作，
以保证客人大安
全。
The following are general
procedures, with added
steps for each specific
item.
根据总的程序，每一条
再增加一些步骤。
Procedures for Cleaning of Equipment
You must at all times 你必须随时
10. Clean and sanitize all utensils and mechanical kitchen equipment
IMMEDIATELY after they have been used.
使用完机器设备以后必须及时清洗干净并符合卫生标准。
11. Immediately inform / contact stewarding for cleaning large
equipment
如果是大型设备要马上通知/联系管事部清洗。
12. Not proceed with any food production until the equipment and
work areas are clean to the standard demanded
在设备和工作区域没有完全清洗干净之前不能工作。
13. Turn off and unplug equipment before cleaning
在清洗之前必须关掉电源和拆开设备。
14. Wait for hot equipment to cool down before attempting to clean
them, this avoids accidents and prevents the chemicals and
detergents from being “cooked onto the parts” eg. Deep fryers,
ovens
在清洗之前要等热的设备冷了以后再清洗，这样可以避免发
生意外事故和防止化学药剂和洗涤剂留在设备上如炸炉、烤
箱等。
15. Only use detergents and chemical that are approved by the Chief
Steward and follow the procedures and precautions for their care
and use
只许使用洗涤剂和化学药剂清洗并经管事部经理认可，按照
操作程序谨慎使用。
16. Use protective gear /clothing (Gloves, eye protection, aprons
etc) if necessary while cleaning.
在清洗过重当中必须使用安全工具(手套、防护眼镜、围裙
等)。
17. Wipe all surfaces with a clean cloth and follow the Hygiene
guidelines on Cleaning and Sanitization of areas 使用干净的布
擦拭设备并达到卫生标准。
18. Leave equipment unplugged and dissembled when not in use 当
设备不使用的时候要把拆开的零部件放在卫生安全的地方。
19. Be aware that it is the duty and responsibility of every cook for
maintaining a clean and sanitized work area and for protecting
the guests from harmful germs and bacteria
每一个当班厨师都有责任保持工作区域清洁、卫生、防疫及
防止病毒和细菌侵害客人。
Protecting the
guests from
harmful germs
and bacteria by
maintaining a
clean safe and
germ free坚持安
全可靠无无污染
无细菌的操作，
以保证客人大安
全。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0024
TASK: Maintaining and Storing Equipment
任务： 维护和存放设备
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All kitchen equipment
should be cleaned after use
and stored in their correct
areas to ensure easy access
when required.
所有厨房设备在使用之
后必需要清洁干净并存
放在规定的地方以保证
当你需要它时容易找
到。
Procedures:
1. Know area where specific items are to be stored. Avoid leaving
equipment “anywhere” that may be convenient for you but the next
person will waste too much time looking for it.
知道存放各种设备的具体地点, 不要乱放设备要放在指定的地方
以避免你或你的同事浪费很长时间去找它。
2. All items stored should be free of excess water and be allowed
to air dry.
所有的设备必需存放在没有水的地方或者是干燥的地
方。
3. All items will be stored neatly and secured to prevent accidents and
damage to equipment.
工作时间内设备一定要存放在干净的及安全的地方以避免员工
发生事故或机器设备受损。
4. Good storage of equipment is very essential practice at all times.
在工作时间里正确存放机器设备对于使用它们是非常重要的。
All kitchen
equipment should
be cleaned after
use and stored in
their correct areas
to ensure easy
access when
required.
所有厨房设备在
使用之后必需要
清洁干净并存放
在规定的地方以
保证当你需要它
时容易找到。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0025
TASK: Energy Conservation-Kitchen
任务： 保护厨房能源
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
Energy Conservation
All Kitchen equipment
need energy to operate and
this source of energy is
expensive,
In the kitchen you must
endeavour to conserve
energy at any given
opportunity and follow the
general guidelines as
below.
保护能源
机器和厨房固定设备需
要能源才能运转而这些
能源是较昂贵的
在厨房里你必须按照下
列规定来保护能源
Procedures:
1. Use lights only when necessary and turn them off when
leaving the kitchen or work area
灯只能在你必需时才能使用当你离开厨房或工作区域时
必须关掉灯。
2. Turn off gas flames when food has been cooked
当你制作完食品之后必须关掉煤气开关。
3. Use the lowest flame possible at all times to achieve the
tasks
在工作时间内制作食品尽可能的使用小火以节约煤气。
4. Place lids on pots when you boil water
当你加热水时必须盖盖儿。
5. Cook food no longer than necessary
不要加工时间太长除非是必要的。
6. Pre heat oven only when you need them
当你需要烤箱预热时再预热。
7. Check seal of oven doors and fridges and cool rooms to
prevent loss of temperature
检查烤箱和冰箱、冷房地的封避条是否完好以避免烤箱
的温度降低或冰箱和冷房地温度升高。
8. Check doors of oven and Fridges and cool rooms
检查烤箱、冰箱和冷房地门是否正常。
9. Always set the correct temperature for the ovens and check
the accuracy of the thermostat
烤箱的温度必须总是设定成准确的温度并检查温度调节
器是否精确。
10. Keep oven doors closed to prevent loss of heat
保持烤箱门关闭以避免温度降低。
11. Keep refrigerator, Coolroom, and Deepfreeze doors closed.
保持冰箱、冷房和冷冻冰箱的门是关闭的。
Energy
Conservation
All Kitchen
equipment need
energy to operate
and this source of
energy is
expensive,
In the kitchen you
must endeavour
to conserve
energy at any
given opportunity
and follow the
general
guidelines as
below.
保护能源
机器和厨房固定
设备需要能源才
能运转而这些能
源是较昂贵的
在厨房里你必
须按照下列规
定来保护能源
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates
部门： 餐饮部厨房 职位： 全体厨房员工
TASK NO:
任务序列号： SP-FB-WB-0026
TASK: Reviewing Notice Board
任务： 回顾提示板内容
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All F&B-Kitchen
associates, on a regular
basis, must view and
understand the information
posted on the Kitchen
notice board outside the
Chef’s office to be
informed of the hotel
occupancy forecasts and
other current relevant
information.
所有厨师都必须看清并
理解行政总厨办公室外
边提示板上，酒店的预
告，或其它公布的有关
信息。
Procedures:
1. All Notices and relevant information is posted on the Kitchen Notice
board outside the chef’s office
所有的通知和有关的信息，都会显示在行政总厨办公室外边的提
示板上。
2. Daily Function Sheets are located in Chef's office.
每天的宴会活动薄在行政总厨办公室。
3. All staff must review the notice board outside the Chef’s office
regularly.
所有员工必须定时看清行政总厨办公室外，提示板上公布的有
关信息。
4. Read through all the information pertaining all events in the hotel.
彻底理解酒店所有的有关信息。
5. Ask your shift supervisor if you need any clarification
如有不明之处向你的当班主管问明澄清。
6. Ensure to implement necessary messages as required.
保证按照信息的有关要求去执行。
All F&B-Kitchen
associates, on a
regular basis, must
view and
understand the
information
posted on the
Kitchen notice
board outside the
Chef’s office to be
informed of the
hotel occupancy
forecasts and
other current
relevant
information.
所有厨师都必须
看清并理解行政
总厨办公室外边
提示板上，酒店
的预告，或其它
公布的有关信
息。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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: TASK: Refilling Buffet Items
任务序列号： SP-FB-WB-0027 任务： 添加自助餐上的菜肴
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
All buffet chefs will know
how to refill the fresh food
from the kitchen and
replace the dishes on the
Restaurant buffet or
Banquet buffets without
creating any noise, ensuring
a smooth operation at all
times.
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。
Procedures:
Make sure your uniform and general appearance is spotlessly
clean.
保证你的工作服以及外表干净整洁。
Ascertain from Duty Chef and "buffet diagram" what items are
called and what is in them.
从当班厨师长那里或“自助餐图表”上获得准确的信
息哪些品种需要添加及哪些品种不需要添加。
Remove the items to be replaced without creating any noise.
及时添加食品并避免噪音以免打扰客人。
Never touch food with your hands.
绝对不能用手接触食品。
Hold containers only by their edges using a clean tea towel or kitchen
towel * to do so
只能使用餐巾或厨房里的毛巾来触碰容器的边缘。
Always carry food on trays or under liners
必需使用托盘或衬盘传送食品。
When platters and dishes are 1/3 empty, replace with full ones.
当大盘子及碟子里面的食品空了 1/3 时，必需要替
换成满的。
Never use your apron to hold hot food.
绝对不能使用围裙来端热的食品。
Keep all food containers hot or cold covered with glad wrap
until it reaches the buffet table.
在传送食品倒自助餐台之前必需保证所有盛食品的
容器无论热的还是冷的都要盖上相应的盖子。
Once a cloth is dirty do not use it again; change it with a clean
one.
一旦工作服脏了不要再穿了；要马上换成干净的工
作服。
Never Leave any Chaffing dishes empty, or
绝对不能让自助餐盒里面空了或只剩 1/3 的食品。
Never refill food by tipping from one container to the other
in front of a guest, always return to kitchen.
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。
Never block a guest but always say, "Excuse me Sir/Madam".
Wait for them to move out of your way and smile.
在自助餐台前绝对不能影响客人取食品，如影响了
All buffet chefs
will know how to
refill the fresh
food from the
kitchen and
replace the dishes
on the Restaurant
buffet or Banquet
buffets without
creating any noise,
ensuring a smooth
operation at all
times.
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。
客人必需说“对不起先生/夫人”。要面带微笑的等客
人走开。
If a guest asks you about a dish you cannot explain, say
"Excuse me, I will ask the Sous Chef In Charge/attending
the buffet to explain." "I'm sorry Sir, the Chef will be
here in a moment".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。
Remember: NEVER touch food with you hands.
千万记住：在自助餐台前绝对不能用手接触食品。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0028
TASK: Kitchen Safety
任务： 厨房安全
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO
行动
HOW TO DO IT
步骤
REASON
原因
Standard:
1. Hygiene laws and
regulations 食品
衛生法及管理
2. Hotel Handbook
Kitchen policy
and Procedures
酒店員工手冊廚
房的政策程序
Procedures:
17. Help your fellow associates and guests whenever possible
无论什么时候尽可能的帮助你的同事及客人。
18. Ask you fellow associates for Help when you need so guest
service does not suffer
当你需要对客服务经验，须请求你的同事来帮忙。
19. Say hello to fellow associates and guests when you see them
always use their names if you know them.
当你遇到同事或客人时必須再和他们礼貌的打招呼，如
果你認識他們(她們)一定要称呼他们的名字。
20. Say “please” and “thank –you” to fellow associates and
guests
在与同事和客人打招呼时要说“请”或“谢谢你”等礼貌用
语。
21. Work with each other to share work, supplies, equipment,
and ingredients
与其它同事一起 合作，互相帮助，例如设备，及原材料
的使用。
22. Take pride in your work
在工作中保持谦虚的态度。
23. Always clean you after your work. 在自己工作结束后必须
把工作区域清理干净。
24. Solve a guests and fellow associates problems by your self
when possible do not blame others or other departments
尽自己最大的能力帮助客人和其它同事，不要有过多的
责怪。
25. Work quietly do not disturb guests
安静地工作尽量不要打扰客人。
26. Be polite to food service associates
必须对服务员保持礼貌的态度。
27. Be polite to Stewards
必须对管事部人员持礼貌的态度。
28. Always follow the set standards and procedures
一贯遵循准备的标准和程序。
29. Offer to help and assist new associated by answering
questions and demonstrating difficult techniques
提供帮助，帮助那些新员工并且积极回答他们所提出的
问题，对于一些回答较难的技术问题，也可当面示范。
30. Prepare associates meals promptly and with the same care as
you guests food
像关照客人一样迅速的准备员工的饭菜。
All Kitchen
associates will
maintain and
keep all kitchen
and back of house
areas safe at all
times by
following correct
work practices, in
accordance with
the
必须按照正确的
工作方法操作，
及按照厨房卫生
的规定和厨房的
政策和程序操作
任何时间里所有
厨房区域都能保
持安全
31. Be respectful of the work of the Support associates, such as
pot and dishwashers.
在工作上必须相互尊重和支持，例如在要求工程部维修
设备和器皿
32. Reports repairs to Engineering, and fill a maintenance
request form if necessary
在必要时填写维修报告。
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
Standard Operating Procedures
DEPARTMENT: 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-0029
TASK: Food Storage- Refrigerator
任务： 保鲜冰箱储藏食物
EQUIPMENT REQUIRED:
所需设备：
WHAT TO DO HOW TO DO IT REASON
行动 步骤 原因
Standard:
All foodstuffs must be
stored according to the
Food hygiene and Health
Regulations and laws.
所有存储的食品必须符
合食品卫生法.
All Perishable foods,
(Eggs, Dairy, Fish, Meat,
Vegetables, Fruit)
uncooked or cooked must
be stored in a refrigerator
below 5Celsius
冰箱所有生的或熟的食
品必须保持在摄氏5C
以下
Procedures:
1. Always keep refrigerator doors shut except when removing
or putting in foods.
保持冰箱门在关闭状态.
2. Keep shelves and interiors of refrigerators clean.
保持冰箱里面和层架高度干净和清洁.
3. Keep refrigerator foods wrapped or covered and in sanitary
containers.
保持冰箱内的食品必须包好或盖好并存方在卫生的容器
里.
4. Do not overcrowd refrigerators. Leave adequate space
between items so that cold air can circulate freely.
冰箱内不要存放过多的食品, 应流出适当的空间以便冷气
流动
5. Raw and cooked items must be stored separately.
生的食品和熟的食品要分开存放.
6. If raw and cooked foods must be stored in the same
refrigerator, keep cooked foods above raw foods; to prevent
contamination from drips and spills.
如果生的食品和熟的食品同时方在同一个冰箱里,必须把
熟的食品方在生 以避免食品交叉污染
7. Do not let any unsanitary surfaces, such as the bottoms of
other containers, touch any food.
不要存放任何不卫生的容器.
8. Chill foods as quickly as possible over ice or in a cold-water
bath before placing in refrigerator. 5 liters of stock, hot off
the stove, placed in a refrigerator may take 10 hours to go
below 45C, giving bacteria plenty of time to grow.
冰箱内存方的食品一定要经过冷却后才能存放.
All foodstuffs
must be stored
according to the
Food hygiene and
Health
Regulations and
laws.
所有存储的食品
必须符合食品卫
生法.
PREPARED BY: david zhang
制订者：
APPROVED BY:
批准者：
DESIGNATION SIGNATURE/DATE DESIGNATION SIGNATURE/DATE
