《桑拿洗浴业实战管理宝典》第20章厨房部-50页VIP专享VIP免费

桑拿洗浴业实战管理宝典 厨 房 部目 录第一节 出品部训练分册......................................................................................3第二册 锅线营运训练分册..................................................................................8第三册 砧板线营运训练手册............................................................................11第四节 荷线营运训练分册................................................................................13第五节 水台线营运训练分册............................................................................18第六节 上杂线营运训练分册............................................................................21第七册 味部营运训练分册..............................................................................25第八册 点心部营运训练分册............................................................................28第九节 厨房各部门职能与各岗位职责..........................................................33（一）行政总厨..........................................................................................33（二）楼面总厨..........................................................................................35（三）主管..................................................................................................37（四）后锅..................................................................................................38（五）打荷..................................................................................................40（六）上什（熟笼、蒸杂）......................................................................41（七）初加工..............................................................................................42（八）面点师..............................................................................................43（九）冷荤、烧腊......................................................................................44（十）炒锅........................................................