员工餐厅厨师长 Cafeteria Kitchen Chef

1. Food raw materials should be purchased in a planned and reasonable way according to the amount of meals;
2. Raw materials shall be purchased fresh, safe and pollution-free. It is strictly forbidden to buy rotten or fake products;
3. According to the number of diners in the company, the number of meals should be moderate, and the meals should be arranged reasonably;
4. Keep the restaurant clean and clean every day, and do a good job in preventing flies, rats and insects;
5. All raw materials in and out should be recorded in detail, so that the accounts and materials are consistent and the prices are true;
6. Try to make different dishes every day;
7. Strictly implement the dining management regulations of the staff canteen, and make clear the number of free dining staff;
8. Supervise the canteen staff to do their own work;
9. Ensure the processed food meets the quality requirements, and timely check the food processing and hygiene conditions.
1.对食品原料要按照用餐量采购，做到有计划、合理；
2.原料采购保证新鲜、安全，无污染，严禁购买腐烂变质或假冒伪劣产品；
3.按照公司的就餐人数，每顿饭菜数量要适中，合理安排饭菜；
4.每天保持餐厅的环境整洁，做好防蝇、防鼠、防虫等工作；
5.所有原料进出都要有详细记录，做到帐物相符，价格真实；
6.尽量做到每天菜式有所不同；
7.严格执行员工餐厅就餐管理规定，明确免费就餐人员数量；
8.监督员工餐厅工作人员做好本职工作；
9.保证加工食品符合质量要求，及时检查食品加工情况及卫生状况。