厨房岗位工作和操作手册大厨商贸文件目录1员工食堂质量/环境管理目标..........................................................................................-2-2员工食堂组织结构图........................................................................................................-2-3员工食堂工作职责............................................................................................................-2-4员工食堂岗位职责............................................................................................................-3-4.1员工食堂经理岗位职责.........................................................................................-3-4.2文员岗位职责.........................................................................................................-4-4.3司机岗位职责.........................................................................................................-4-4.4厨师长岗位职责.....................................................................................................-4-4.5热菜厨师岗位职责.................................................................................................-5-4.6冷荤厨师岗位职责.................................................................................................-5-4.7面点厨师岗位职责.................................................................................................-5-4.8切配岗位职责.........................................................................................................-6-4.9前厅服务领班岗位职责.........................................................................................-7-4.10服务员岗位职责...................................................................................................-7-4.11库房管理员岗位职责...........................................................................................-8-5员工食堂管理规定............................................................................................................-8-5.1物资采购管理规定.................................................................................................-8-5.2员工食堂卫生管理规定.......................................................................................-11-5.3厨房防火安全管理规定.......................................................................................-15-5.4冰箱管理规定.......................................................................................................-16-5.5培训管理管理规定...............................................................................................-17-5.6成本控制管理规定...............................................................................................-18-5.7安全生产管理规定...............................................................................................-19-5.8机械设备安全使用规定.......................................................................................-20-6加工流程..........................................................................................................................-22-6.1粗加工流程...........................................................................................................-22-6.2焯菜加工流程.......................................................................................................-22-6.3禽、畜类原料焯水、滑油加工流...
