Chefs and staff management system
Chefs and staff management system
The chef and staff must abide by your business management system, a special version of the system:
First, strictly abide by all the rules and regulations. From work on time, adhere to the workplace, subject to the organization of work, in distress have to ask (Consumers) leave, without approval will be allowed to leave the workplace.
Second, establish a dedication to the idea of serving staff, stress of professional ethics, love our work. Civilization service, attitude, equality, courtesy others; Shucai-rice, delicious appetizers, sufficient weight.
Third, to comply with financial and economic discipline. Dining staff at all (paid) dining cards, prohibited to receive cash; any person subject to the required standards dining charges will be allowed out into the sale of goods.
The fourth is to physical inspection system, do a good job of cost accounting; do Nissin statement, consistent with the accounts; accept the supervision of staff.
5, take good care of public property. Canteens of all equipment, utensils should be registered, and ensure that any accounts to be investigated, not greed on the cheap, placed in public places of any objects (public or private), shall not take or do not move him; without undue damage to the Categories of equipment, dining, the price to as compensation.
6, to the kitchen hygiene. To washing hands frequently, Qin Jian Zhijia, Qinhuan, diligence washing uniforms, work wear to work Yimao, masks, gloves, disinfectant; kitchen staff to conduct a health check every year, no health certificate, not allowed to work in the canteen.
7, resolutely put an end to a non-heat meals, impurity, insufficient, Wankuai dirty, waste water, electricity, oil, bad situation.
8. Adhering to the management system. Can Can restaurant to sweep the day dragged on, three days a wash; operation between swept away to a dish, a meal one-day, one washing, disinfection of a three-day, Wankuaidundun disinfection tools, Zuoliao, Wankuai Placed in an orderly manner.
9, plans to purchase, is prohibited procurement decay, deterioration of food to prevent food poisoning.
10, arrangements for the staff dining queuing issues and reduce queuing time for a meal on time. Develop a recipe for a day, morning, and dinner to diverse species, improve the cooking technology, improve staff meals; because of the need to work on time and not eating meals and temporary passenger, prior booking or notice.
11, all staff must be queuing up at dinner, is prohibited access to canteen operators, the prohibition of alcohol, fighting, loud noise, damage to public property and tableware (damage to public property as compensation for price).
12, the company canteen staff banned from entering the workplace stroll, misappropriated public property, banned from entering other staff quarters. (Except in special circumstances)
13, to safety. Armed with the use of kitchen appliances, or to strictly abide by the rules to prevent incidents; accompanied not prohibited from entering the kitchen and keeping room; flammable, explosive items to be placed in strict accordance with provisions to prevent accidents occurred before the work canteen staff, to Commissioner good doors and windows, check the power switch, equipment and so on. Administrator regular supervision, inspection, do a good job in security work.
14, strengthen management, unity, cooperation, and strictly enforce the rules and regulations, the successful completion of various tasks.
This requirement applies to your employees and the company canteen staff. If found in breach will be given punishment.