五星级酒店厨房SOP课件

1、STANDARD OPERATING PROCEDURE标准工作程序STANDARD OPERATING PROCEDURES标准工作程序FOOD AND BEVERAGEDEPARTMENTKITCHEN餐饮部厨房LOCAL STANDARD OPERATING PROCEDURESPOLICY NO政策序号：SUBJECT主题：FB-KIT-G-001KITCHEN UNIFORM STANDARD厨房制服标准FB-KIT-G-002KITCHEN UNIFORM STANDARD厨房制服标准FB-KIT-G-003KITCHEN UNIFORM STANDARD厨房制服标准FB-KIT-

2、G-004 KITCHEN UNIFORM STANDARD厨房制服标准FB-KIT-G-005 CLUB LOUNGE FORECAST行政酒廊用餐预测FB-KIT-G-006DAILY PRODUCTION SCHEDULING每日食品制作安排FB-KIT-G-007STANDARD PRESENTATION RECIPE标准出品配方FB-KIT-G-008STANDARD RECIPE标准制作配方FB-Kit-D-001BANQUET DISH BREAKDOWN PROCEDURE宴会菜品分类FB-KIT D-002 OUTSIDE FOOD POLICY客人自带食品的处理 FB-KI

3、T -D -003TAKE OUT FOOD POLICY打包事务的处理FB-KIT-D-004 BANQUET DISH BREAKDOWN PROCEDURE宴会菜品分类FB-STW-G-001 BREAKAGE REPORT破损报告FB-STW-D-002 DISHWASHER OPERATION PROCEDURE洗碗机操作程序FB-STW-D-003 POT WASHING OPERATION PROCEDURE洗锅的操作程序FB-STW-D-004 OVERNIGHT CLEANING SCHEDURE管事部夜班工作安排FB-STW-D-005 GARBAGE HANDLING垃圾

4、处理程序FB-BUFF-0002 STANDARD BUFFET SET UP GUIDELINE标准自助餐摆台方针FB-BAKE-0001BASIC PIE DOUGH基本面团的制作PRODUCTION OF SHORT DOUGH酥类面团的制作FB-BAKE-0003KEYS TO DEVELOP THE QUANTITIES OF BREAK, PASTRIE AND ROLL西点质量控制及提高要点FB-BAKE-0004BASIC PREPARATION OF CREPE制作薄饼的基本准备FB-CK-0001 PREPARING A FRUIT BASKET (BASIC) 制作水果篮

5、的贮备工作 HYPERLINK l "_Hlk181626595" s "1,58882,58890,0,CK-0002" FB-CK-0002BASIC MISE EN PLACE FOR COLD KITCHEN冷厨的开餐前的准备FB-CK-0003DIFFERENT SANDWICH PREPARATION三文治的准备工作FB-CK-0004 WASHING LETTUCE生菜清洗的程序 HYPERLINK l "_Hlk181626854" s "1,65832,65839,0,CK-0005" FB-CK

6、-0005HYPERLINK "./Application Data/360CloudUI/Cache/360高速下载/%01" l "_Hlk181688583"PREPARATION OF BASIC CONGEE如何制作基本粥FB-CK-0006 FB-CK-0007 PRODUCTION OF PATE CHOUX肉派的制作程序 FB-BUTC-0001 BASIC PORK CUTS切割猪肉的基本要求FB-BUTC-0002 BASIC VEAL CUTS切割牛仔肉的基本方法FB-BUTC-0003 BASIC LAMB CUTS切割羊肉的基本

7、要求FB-BUTC-0004 BASIC BEEF CUTS切割牛肉的基本要求FB-KIT-JOB-5 Chef De Cuisine西餐厨师长的工作职责FB-KIT-JOB-5 Head Chef中餐厨师长的工作职责FB-KIT-JOB-6 Banquet Chef宴会厨师长的工作职责FB-KIT-JOB-6 Chief Steward总管事的工作职责FB-KITJOB-6 Pastry Chef饼房厨师长的工作职责FB-KIT-JOB-6 Restaurant Chef餐厅厨师长的工作职责FB-KIT-JOB-6 Sous Chef副厨师长的动作职责FB-KIT-JOB-7 Chief B

8、aker面包师的工作职责FB-KIT-JOB-7 Butcher剔肉师的工作职责FB-KIT-JOB-7 Chef De Partie主管的工作职责FB-KIT-JOB-7 Chef Garde Manager冷菜主管的工作职责FB-KIT-JOB-7 Steward Supervisor管事部主管的工作职责FB-KIT-JOB-8 BBQ Chef / Dim Sum Chef / Chopper烧烤、点心师、厨师、切配工的工作职责FB-KIT-JOB-8 Demi Chef De Partie领班的工作职责FB-KIT-JOB-9 Commis Chef厨师的工作职责FB-KIT-JOB-

9、10 Kitchen Attendant 厨房帮工FB-KIT-JOB-10 Cook厨工的工作职责FB-CMTD-0001 BAKED POTATO & FRENCH FRIES烤土豆机炸薯条的程序FB-CMTD-0002 POACHING FISH OR MEAT灼鱼或肉的程序FB-CMTD-0003 ROASTING OF FOOD焙烤食物的程序FB-CMTD-0004 ROASTING OF FOOD焙烤食物的程序FB-CMTD-0005 GRATINATING OF FOOD焗食物的程序 FB-CMTD-0006 GRILLING OF FOOD扒食物的程序FB-CMTD-0

10、007 GRILLING OF FOOD扒食物的程序FB-CMTD-0008 BROILING OF FOOD烘烤食物的程序FB-CMTD-0009 BLANCHING OF FOOD白灼食物的程序FB-CMTD-0010 BRAISING OF FOOD焖食品的程序FB-CMTD-0011 SEARED THE MEAT烙肉的程序FB-CMTD-0012 BOIL, BLANCH STEAM, SIMMER & POACH煮、慢蒸、蒸、水煮FB-CMTD-0013 STEW MEAT焖肉的程序FB-CMTD-0014 PREPARE AND USE BREAD CRUMB AND B

11、ATTER准备面包和黄油的程序FB-HK-0001 PREPARATION OF PASTA准备意大利面食的程序FB-HK-0002 COOKING OF PASTA烹饪意大利面食的程序FB-HK-0003 BREAKFAST EGG DISHES早餐鸡蛋菜品的制作程序FB-HK-0004 BEARNAISE SAUCE班尼士汁的制作程序FB-HK-0005 BASIC BROWN SAUCE烧汁的制作程序FB-HK-0006 RICE COOKING制作米饭的程序FB-HK-0007 PREPARING HOLLANDAISE SAUCEFB-HK-0008 PAN-FRYING OF ME

12、AT煎肉的制作程序FB-HK-0009 MEAT BOUILLON AND CONSOMME牛肉清汤的制作程序FB-HK-0010 REMOVING THE SKIN FROM A RAW TOMATO番茄去皮的程序FB-HK-0011 TASTING OF FOOD品尝食品的程序FB-GEN-0001 DEEP FRYER油炸食品的基本程序FB-GEN-0002 KITCHEN BRIEFINGS (CHEFS DAILY BRIEFINGS)房例会的程序FB-GEN-0003 KEEP THE BASIC TOOL; MISE EN PLACE ON HAND粗加工食品的程序FB-GEN-

13、0004 STANDARD RECIPE COMPOSITION标准配方的构成FB-GEN-0005 KITCHEN LOG BOOK厨房日志本的程序FB-GEN-0006 SET UP OF KITCHEN TROLLEYS厨房手推车的设置FB-GEN-0007 PREPARE STOCK库存管理FB-GEN-0008 SHARPEN AND MAINTAIN KNIVES磨刀及保养刀的程序FB-GEN-0009 USING KITCHEN EQUIPMENT如何使用厨房设备FB-GEN-0010 THAW FROZEN FOOD食物解冻的程序FB-GEN-0011 PEEL, CUT AN

14、D MIX FOOD去皮、切以及混合食物的程序FB-GEN-0012 TRIM MEAT修整肉的程序FB-GEN-0013 CUT POULTRY切家禽的程序FB-GEN-0014 CLEAN AND PREPARE FISH鱼类的清洗和粗加工的程序FB-GEN-0015 CLEAN AND PREPARE SHELLFIS贝壳类海鲜的清洗和准备FB-GEN-0016 PREPARE SALAD DRESSING制作沙拉汁的程序FB-GEN-0017 PREPARE GREEN SALAD蔬菜莎拉的准备FB-GEN-0018 PREPARE GARNISHE食品装饰小料的准备 FB-HYG-0

15、001 HAMBURGER COOKING AND SERVICE汉堡包制作和服务的程序FB-HYG-0002 SPECIFIC APPLICATION NOTES FOR SASHIMI AND VEGETABLE特殊食物的处理方法FB-HYG-0003 FOOD PORTERS食物运送的方法FB-HYG-0004 RECEIVING FRESHLY SLAUGHTERED MEAT收货时对新鲜肉类的要求FB-HYG-0005 HYGIENIC TRANSFER FROM RECEIVING收货后如何卫生的运输食品FB-HYG-0006 PRIORITY OF PRODUCT STORAGE

16、优先存储食物的原则FB-HYG-0007 DRY STORAGE干货仓的管理FB-HYG-0008 REFRIGERATOR STOCKING冷藏库的管理FB-HYG-0009 FIRST IN FIRST OUT先进先出原则FB-HYG-0010 FREEZER TEMPERATURE冷冻库温度的要求FB-HYG-0011 FREEZER STORAGE冷冻库的管理FB-HYG-0015 USE OF LEFT OVER (REHEATING FOOD)剩菜的处理方法以及如何重新加热食品 FB-HYG-0017 PERSONAL HEALTH & HYGIENE个人健康及卫生的标准F

17、B-HYG-0018 HAND WASH STATION洗手台的标准FB-HYG-0019 DISPOSABLE GLOVE一次性手套的标准FB-HYG-0020 COLOR CODING LABEL彩色标签的标准FB-HYG-0021 CHINESE WOODEN CUTTING BOARD中式木墩的标准FB-KIT-001FOOD REQUISITION食品原料的申领标准FB-KIT-003PICK UP FOOD出餐的标准LSOP No: FB-KIT-G-001 Fective Date: Dec 15, 2007Division: Food & Beverage Revise

18、d Date: Section: Kitchen厨房 Prepared By: Executive ChefSUBJECT: KITCHEN UNIFORM STANDARD厨房制服标准OBJECTIVETo Ensure That A Professional Approach To Kitchen Uniforms Is Apparent At All Times.确保从外观上看工装要符合职业厨师制服标准.POLICYTo Establish An Appropriate And Effective Uniform Standard According To Position And Ou

19、tlet.根据厨师的职位和厨房确定给与适当的，令人印象深刻的制服标准.PROCEDURESExecutive Chef行政总厨Level4酒店4级Hat帽子 White Fiber 30 Cm白色无纺布-30cmNeckerchief颈巾 Black Color黑色Jacket上衣“Roma Design” Officer Collar, White Piping,1 Chest Pocket, Pearly Snap-Button, White With Crowne Plaza Logo, Name And Logo And Title Embroidered.罗马式的领子，灰色的袖子，胸

20、前一个口袋，珍珠状钮扣，刺绣的酒店标志、名称和名字Apron围裙Long Apron, Black Color长的,白色的Trouser裤子 Black Color黑色Shoes鞋子Black Chef Shoes黑色厨师鞋LSOP No: FB-KIT-G-002 Effective Date: Dec 15, 2007Division: Food & Beverage Revised Date: Section: Kitchen厨房 Prepared By: Executive ChefSUBJECT: KITCHEN UNIFORM STANDARD厨房制服标准OBJECTIVE

21、To Ensure That A Professional Approach To Kitchen Uniforms Is Apparent At All Times.确保从外观上看工装要符合职业厨师制服标准.POLICYTo Establish An Appropriate And Effective Uniform Standard According To Position And Outlet.根据厨师的职位和厨房确定给与适当的，令人印象深刻的制服标准.PROCEDURESChef De Partie厨师主管Level酒店级Hat帽子 White Fiber 25 Cm白色无纺布-25

22、cmNeckerchief颈巾 Pane方格的Jacket上衣“Roma Design” Officer Collar, White Piping,1 Chest Pocket, Pearly Snap-Button, White With Crowne Plaza Logo, Name And Logo And Title Embroidered.罗马式的领子，灰色的袖子，胸前一个口袋，珍珠状钮扣，刺绣的酒店标志、名称和名字Apron围裙Long Apron, Pane Color长的,方格的Trouser裤子 Black Color黑色Shoes鞋子Black Chef Shoes黑色厨师

23、鞋LSOP No: FB-KIT-G-003 Effective Date: Dec 15, 2007Division: Food & Beverage Revised Date: Section: Kitchen厨房 Prepared By: Executive ChefSUBJECT: KITCHEN UNIFORM STANDARD厨房制服标准OBJECTIVETo Ensure That A Professional Approach To Kitchen Uniforms Is Apparent At All Times.确保从外观上看工装要符合职业厨师制服标准.POLICY

24、To Establish An Appropriate And Effective Uniform Standard According To Position And Outlet.根据厨师的职位和厨房确定给与适当的，令人印象深刻的制服标准.PROCEDURESCommis 厨工Level酒店级Hat帽子 White Fiber 20 Cm白色无纺布-20cmNeckerchief颈巾 Yellow Color黄色Jacket上衣“Roma Design” Officer Collar, White Piping,1 Chest Pocket, Pearly Snap-Button, Whi

25、te With Crowne Plaza Logo, Name And Logo And Title Embroidered.罗马式的领子，灰色的袖子，胸前一个口袋，珍珠状钮扣，刺绣的酒店标志、名称和名字Apron围裙Long Apron, Black Color长的,白色的Trouser裤子 Black Color黑色Shoes鞋子Black Chef Shoes黑色厨师鞋LSOP No: FB-KIT-G-004 Effective Date: Dec 15, 2007Division: Food & Beverage Revised Date: Section: Kitchen厨

26、房 Prepared By: Executive Chef SUBJECT: KITCHEN UNIFORM STANDARD厨房制服标准OBJECTIVETo Ensure That A Professional Approach To Kitchen Uniforms Is Apparent At All Times.确保从外观上看工装要符合职业厨师制服标准.POLICYTo Establish An Appropriate And Effective Uniform Standard According To Position And Outlet.根据厨师的职位和厨房确定给与适当的，令

27、人印象深刻的制服标准.PROCEDURESOpen Kitchen Chef明档Hat帽子 With Food Pattern In The Kerchief带食物的图案的头巾Neckerchief颈巾 With Food Pattern有食物图案的颈巾Jacket上衣“Roma Design” Officer Collar, White Piping,1 Chest Pocket, Pearly Snap-Button, White With Crowne Plaza Logo, Name And Logo And Title Embroidered.罗马式的领子，灰色的袖子，胸前一个口袋，

28、珍珠状钮扣，刺绣的酒店标志、名称和名字Apron围裙Long Apron, With Food Pattern长的, 有食物图案的Trouser裤子 Black Color黑色Shoes鞋子Black Chef Shoes黑色厨师鞋LSOP No: FB-KIT-G-005 Effective Date: Dec 15, 2007Division: Food & Beverage Revised Date:Section: Kitchen Prepared By: Executive ChefSUBJECT: CLUB LOUNGE FORECAST行政酒廊OBJECTIVE目标To

29、Enact A Standard To Coordinate Ordering Of Food And Beverage Items By The Club Lounge From The Kitchen Department. 制定一个标准来调整食物和饮料的分类.POLICY方针To Provide An Effective System Of Daily Food Requisitioning For The Club Lounge Buffet. 为行政酒廊自助餐提供一个有效的每日食品征用系统PROCEDURES程序Club Floor Manager Is Responsible To

30、 Submit To The Head Chef By Thursday Each Week An Accurate Cover Forecast For The Following Week (Monday To Sunday)酒廊的经理有责任每个星期四和厨师长一起预测接下来一个星期的预算.The Club Lounge Will Be Charged For This Amount And Any Increase In Covers Should Be Charged As Well On A Per Person Basis. If The Forecast Cover Count I

31、s Not Reached Then The Original Forecast Covers Will Be Charged Since The Food Has Been Prepared.行政酒廊要对预测的数量负责，增加的部分要平分给每个人。如果预测数量不能达到，那么最初的预测在食物已经准备好后就要负责。LSOP No: FB-KIT-G-006 Effective Date: Dec 15, 2007Division: Food & Beverage Revised Date:Section: Kitchen Prepared By:Executive ChefSUBJECT:

32、 DAILY PRODUCTION SCHEDULING日生产调度OBJECTIVE目标In Order To Ensure Proper Controls On All Food Production In Relation To Volume Of Business Expected为了确保适当的控制所有的食物生产与预期的营业额达到一致.POLICYIt Is The Responsibility Of The Chef De Cuisine, Sous Chef, Chef De Partite And The Head Chef To Establish Accurate Par St

33、ocks Based On Sales Requirements. 厨师长,副厨师长,主管和有责任在销售要求的基础上准确的确定库存.PROCEDURES程序Consult Restaurant Cover Forecast When Determining Quantity Needed.确定数量需求时要参考餐厅的预算.Obtain Banquet Event Orders, (BEO) No Less Than Three Days Before.三天前要拿到宴会预订单.Maintain Record Of Menu Counts For Historical Data菜单记录要存档.Hol

34、d Production Meeting With All Culinary Managers To Adjust The Par Stock Or To Modify.召集所有厨房的管理人员举行产品会议,目的为了整修库存或修改.Always Follow The Standard Recipe Cards遵照标准的配方卡.Always Consult The Use Records参考使用记录.Follow The Guidelines Of The Culinary Operations Manual遵照厨房操作手册指导方针.LSOP No: FB-KIT-G-007 Effective

35、Date: Dec 15, 2007Division: Food & Beverage Revised Date:Section: Kitchen Prepared By: Executive ChefSUBJECT: STANDARD PRESENTATION RECIPE标准出品配方介绍OBJECTIVETo Establish A Paper List Of Each Menu Item, Identifying The Following Information For The Associates For Consistency And Cost PurposesPlate,

36、 Portion, Garnish, Recipe, And Other Important Information确定每一个菜单项目清单,确认以下信息与成本的一致性,盘子,份量,装饰品,配方和其它重要信息.POLICYStrict Adherence To Use Records Must Happen To Ensure Consistent Preparation By The Kitchen, Along With Service To The Table. They Should Always Be Referred To Whenever Questions Arise Conce

37、rning Menu Items坚持使用记录是厨房为了确保与预期的一致性,连同餐桌服务.都应经常查阅,以防菜单出现问题.PROCEDURESThe Head Chef Is Responsible For The Writing, Updating And Changing Of All Use Records.厨师长有责任记录,更新和更改所有的记录使用.All Restaurant, Lounge, Room Service, Etc. Menus Require Use Records.所有餐厅,大堂吧,送餐服务等,菜单都要使用记录.Reviews Of Use Records Joint

38、ly With The Section Sous Chef And Appropriate Outlet Manager On A Periodic Basis Is Necessary To Check That Merchandise, Portions, And Cost Versus Price Ratio Are Accurate.同副厨师长及相关的餐厅经理一起定期的回顾使用记录,这对与检查商品,份量和成本相对价格比率是很有必要的.This Is Necessary To Continually Evaluate And Improve Products Served To Our

39、Guests频繁的评价和改善产品服务是有必要的.Standard Presentation Recipe Will Always Be Available At Each Applicable Kitchen Station With An Extra Copy In An Accessible Area Of Applicable Service Aisle.在每一个厨房必须有标准出品配方,并且在可能的服务区域使用.All Final Copies Of Standard Presentation Recipe Are To Be Typed And Placed On File In Th

40、e Head Chefs Office.最终的标注出品配方复印件要保存在厨师长的办公室.Use Records Must Be Written In Both English And Chinese 使用记录要中英文对照.Subject: STANDARD PRESENTATION RECIPEAbbreviation For Use Records 标准配方英文缩写ACACRSAcrossCNTRCenter中心ALTAlternative可选择的CPRChopped剁碎A.PAs Purchase购买CRDCored果核APPROXApproximately大约CREPECrepe绉纱AR

41、NDAround周围CRMRCreamer乳酪分离器ASPRGAsparagus芦笋CTCount计算ASSTAssorted多样的CVRCover盖子&And和AT SERVAt Service服务中DDCDDiced切成方块的BDIAGDiagonal斜的BFBeef牛肉DLYDoily桌斤B/IBone-In剔骨DP FRYDeep Fry油炸BKTBucket一桶的量DRDressing敷料B/LBoneless无骨的DRNDDrained排水BLNCHBlanch漂白DRPSDrops下降BLDRBlender搅拌机DNG RMDining Room餐厅BR,BRLDBroi

42、led烤肉BRDBreaded涂面包屑后烹制的EBRNBrown褐色的EAEach每个BRUSHBrush刷子ENTEntrÉEBSDBeside在旁边BTBoat小船FBTLBottle瓶子FKFork叉子BTMBottom底部FLDFilled满的BTWNBetween在之间FLRDFloured磨碎的BUTT,BTRButtered黄油FL TO NKFill To NeckBWLBowl碗FR , FRSHFresh新鲜的CFRMFrom来自X- WISECrosswise交叉的FRM HLDRFrom Holder来自占有者CCup杯子FZFrozen冻结的CHINAChi

43、na中国CHEZCheese奶酪GCHIXChicken鸡肉GEN PORTGenerous Portion一部分CHNGChange更改GLGlass玻璃杯CHLDChilled冷冻的GLZGlaze上釉CHPDChopped排骨GRNGreen绿色的CHSCCLTHCheesecloth一种粗绵布GRTDGrated搓碎的CKDCooked熟的GRNDGround地面上的CAKECake蛋糕CLNDCleanedHNHLHomer LaughlinNO,#HLFHalfNAPHLVSHalvesNCKHNDLNGHandlingNPKNHTHotOIOOneidaI.C.Ice Cream

44、O/OverINInONITOmitINSDInsideON REQOn RequestINCLIncludeOPTOptionalINDIndividualOUTSDOutsideIN/SUPRMIn SupremeOVLOvalOVRLPGOverlappingJOZOnceJULJuliennePKP/APPLE,P/APineappleKNFKnifePAPRPaperKTLKettlePARTPartiallyPKGPackageLPKLPicklePLASPlasticLBPoundPLDPeeledLDLLadlePLNTRPlanterLETT CLettuce CutPNPa

45、nLGLargePORTPortionLIBLibbeyPRE-HTDPre-HeatedLMNLemonPTCHRPitcherLNDLinedPURCHPurchaseLNTHWSLengthwisePLTPlateLTLYLightlyPLTDPleatedLVLLevelQMQRTRQuarterMARMarinatedMAYOMayonnaiseRMDLMiddleRAW WTRaw WeightMEDMediumRW BRD WTRaw Bread WeightMISCMiscellaneousREQRequestMLTMeltRLDRolledMXDMixedROSRosette

46、MXTRMixtureW/RINDWith RindW/O RINDWithout RindSTSAUTSautÉEd炒TBTableSCScoop铲子TEMPTemperatureSCESauce调味料THINThinSCRDScored刮THNLYThinlySCTDSectioned部分THRUTroughSCTTRScatterTOMTomatoSHLShellTPTopSHRDShredTRMDTrimmedSKDSkewerTRNGLTriangleSLISliceTSTeaspoonS/LSkinlessTSTDToastedSLCDSlicedTTTo TasteSM

47、ESameSMLSmallUSPRGSprigU/UnderS&PSalt & PepperSPNSpoonVSPRDSpreadVIA SVRVia ServiceSPRNK/OSprinkle OverSRVRServerS/SStainless SteelWSTD SVService StandardW/With STKSteakWDGWedgeSTNDNGStandingWHWhiteSTYLStyleWHEELWheelSUBSubstituteWHLWholeSUPRMSupremeW/OWithoutSVServiceWRMWarmSZSizeWTWeightXX

48、CrossX-WISECrosswiseUse Record Format 使用记录格式A Format Must Show Category Of Dish，Kitchen Outlet，Dish Name ，Date ，Chef Name. All Ingredients Will Be Written In Both English And Chinese. Dish Photos Will Be Set Up On Bottom Of The Use Record.记录上要有菜的种类，厨房名称，菜名，厨师的名字，日期。并且要中英文对照。菜的照片贴在记录的最下面。LSOP No: FB-KIT-G-008 Effective Dat