2022年五星级酒店厨房SOP

1、Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates职位：全体厨房员工部门：餐饮部厨房TASK NO: 任务序列号： SP-FB-WB-0001EQUIPMENT REQUIRED: 所需设备：TASK: Attending Dept. Orientation 任务： 参与部门的入职培训WHAT TO DO HOW TO DO IT REASON 行动步骤缘由All newly Standard: Procedures: Hired and transferred All

2、newly Hired and On successful pletion of the 2 - day hotel orienta-Food Prep associates transferred Food Prep tion, a prepared departmental orientation will be will attend associates will conducted ensuring thorough knowledge and familiari-and plete a 1 attend and plete a 1 zation of the department

3、and other work units with - 5 day - 5 day structured whom the associates will be working with. structured department 在完成 2天的酒店入职培训之后,再预备进展部门的入职培department orientation prior to orientation 训；确保完全明白并且熟识本部门,其他分部门以与与自己mencing work in the prior to 工作的同事；department, conducted mencing work by a designated

4、1.All associates must attend department orientation. in the department trainer department, 全部新到的和后调的厨conducted by a 全部的员工都必需参与本部门的入职培训；师都在上岗之前,必需designated 2.Associates must not be allowed to start his/her 参与并完成1-5 天的部门department work unless they pleted all the sessions of the 入职培训,由部门指定trainer Hote

5、l orientation and departmental orientation.所的培训者对员工进展培全部新到的和后有员工必需在完毕酒店与部门的入职培训之后,方可上训；调的厨师都在上岗；岗之前,必需参3.Department head and/or Sous Chefs will conduct the 加并完成1-5 天Department orientation by following the attached 的部门入职培outline.部门主管或者厨师长将依据培训大纲对本部门训,由部门指定进展入职培训；的培训者对员工4.Trainers must be prepared to

6、teach at all times. 进展培训；培训者提前预备好全部的培训材料；5.Be punctual in your attendance.必需准时参参与职培训；PREPARED BY: david zhang APPROVED BY: 制订者：SIGNATURE/DATE批准者：SIGNATURE/DATEDESIGNATION DESIGNATION DOC. Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associatesand Sanitation 职位：全体厨房员工部

7、门：餐饮部厨房TASK NO: TASK: Adhering to Hygiene 任务序列号：SP-FB-WB-0002Standards 任务： 坚持保健法和卫生防疫的标准 EQUIPMENT REQUIRED: 所需设备：WHAT TO DO HOW TO DO IT REASON 行动步骤缘由All kitchen Standard: Procedures: will associates All kitchen will In the process of cleaning, ensure that all surfaces conduct themselves and associ

8、ates conduct not only look clean, but also are also hygienically abide by safe, themselves and abide clean - free from dirt, oil and debris.在清洁过程中,sanitary and by safe, sanitary and 我们必需保证不能只是看上去外表洁净,仍要去除污垢,油hygienic hygienic practices at 渍和残留物；practices at all times to全部的厨Germs can multiply at a ra

9、pid rate, and infection all times to所房员工在工作时间内必有的厨房员工在需遵守安全,卫生防疫from people is a critical problem.Ensure the 工作时间内必需与卫生的规定；following steps are followed to halt that 遵守安全,卫生Ensure that and work multiplication.细菌的繁衍才能很强,并会传染给人防疫与卫生的规是个危急的问题；我们必需保证我们要依据以下步骤定；areas will be 去禁止细菌的繁衍；maintained hygienical

10、ly clean and USE DISINFECTANT - to halt the spread of germs.使sanitary保证工作用洗涤剂来禁止细菌的传播；区域卫生的洁净和USE BOILING WATER AND DETERGENT - to stop 清洁的环境卫生infectious organisms.使用沸煮的方法或洗涤剂来Ensure that all 防止易传染的生物；All cleaning products are of industrial strength guests and hotel and have been tested to pass set

11、standards of staff will be pro-effectiveness and should be used at all times.tected from any bac-在工作其间全部的清洁成果都必需达到并通过卫生terial contamination 防疫的检查；and contracting any disease at all times 证全部的客人和酒店的员工无论在任何时间里 都不备细菌和病菌传染PREPARED BY: david zhang APPROVED BY: 制订者：SIGNATURE/DATE批准者：SIGNATURE/DATEDESIGNAT

12、ION DESIGNATION DOC. Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates部门：餐饮部厨房职位：全体厨房员工TASK: Understanding Blood Borne pathogens TASK NO: 任务序列号：SP-FB-WB-0003任务： 明白血液细菌EQUIPMENT REQUIRED: 所需设备：WHAT TO DO HOW TO DO IT REASON 行动步骤缘由Standard: Procedures: All Kitchen

13、 All Kitchen Associ-Bacteria, Viruses, and other micro-organisms that Associates are carried in a persons blood stream and other body will take pre-fluids, cause serious diseases such as Hepatitis A, ates will take pre-cautions to Hepatitis B, HIV, and other infections. 细菌,病cautions to protect prote

14、ct them-毒,与其它的细菌引起的微生物被传染到人体的血液当中或themselves and asso-selves and 身体的其它担心定的局部 ,这样会引起严峻的疾病例如甲ciates against Blood associates 型肝炎,乙型肝炎,Borne Pathogens or against Blood HIV,与其它传染病；BBP Borne Patho-1.All food handlers MUST be inoculated appro-Special training will gens or BBP priately against BBP be condu

15、cted and care Special train-全部食品操作必需作BBP预防注射；will be exercised to ing will be 2.Cover all cuts, scrapes, rashes, other open handle certain foods conducted and wounds, with the proper bandage affected part that carry pathogens. care will be of the body does not e anywhere in contact 全部厨房人员必需要预exercis

16、ed to with the food.使用专业绷带包扎好任何切伤,擦防和爱护他们 她们 自handle certain 伤,划伤,与其他创伤,受伤的地方无论哪里都不己和同事不要被血液细foods that 能接触食物；菌感染或 BBP细菌,病carry patho-3.Handle sharp objects like needles, knives, 毒,和微生物在人的血gens. etc with care. 操作锋利的厨具如用针缝食物,液中流淌或身体其它的全部厨房人员必刀,等等肯定要当心；分泌液 感染必要预防和爱护4.Eating, drinking, smoking, and han

17、dling con-假如你加工有可能传染他们 她们 自己tact lenses, applying cosmetics applying lib 病菌的食物时必需要经和同事不要被血balm only in areas safe from the presence of 过特殊的培训和必要的液细菌感染或BBP.吃东西、喝东西、吸烟,和摘带眼镜,涂化妆训炼才可以操作；BBP细菌,病品肯定要在安全的地方；5.Wash hands and skin immediately after contact 毒,和微生物在人的血液中流淌with contaminated body fluids or obje

18、cts and 或身体其它的分report this incidents to security 泌液 感染在接触身体的分泌液后肯定要立刻清洗手和皮肤假如你加工有可6.Use the appropriate safety equipment such as 能传染病菌的食gloves, masks, and aprons.使用适当的安全工具物时必需要经过例如一次性卫生手套,口罩和围裙；特殊的培训和必7.Inform your supervisor if you feel that you 要的训炼才可以experience ANY suspected strange symptoms of 操

19、作；illnesses 假如你平体会感觉身体有任何不适时必需要通知你的厨师长；8. Report any contaminated areas to security or duty manager 发觉任何污染区必需报告给保安或当班经理；PREPARED BY: david zhang APPROVED BY: DOC. 制订者：SIGNATURE/DATE批准者：SIGNATURE/DATEDESIGNATION DESIGNATION Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen

20、Associates部门：餐饮部厨房职位：全体厨房员工TASK: Personal & Food Hygiene TASK NO: 任务序列号：SP-FB-WB-0004任务： 个人卫生和食品卫生EQUIPMENT REQUIRED: 所需设备：WHAT TO DO Personal Hygiene and Cleanliness: REASON 行动缘由Procedures: All Kitchen Standard: associates All kitchen associates will practice the following will ply with guidelines

21、on All Kitchen associ-the Food and Personal Hygiene and Cleanliness:全部的厨房员工的个Hygiene laws, 人卫生必需依据以下各项规定去执行：ates will ply with to make sure the Food and Hygiene Kitchen associates will厨房员工将that the food laws, to make sure is safe for Shower or bathe daily.每天要淋浴或洗澡；that the food is safe human consump

22、-Wash or Shampoo hair everyday每天要冲洗或使用香for human consump-tion. 在厨房里波洗头发；tion. 在厨房里你所接你所接触和使用Use anti perspirant and deodorant使用香水或除臭触和使用的任何东西都的任何东西都必剂；必需是卫生的和符合食须是卫生的和符Brush teeth, especially after eating heavily 品卫生法,并保证消费合食品卫生法,flavoured foods like garlic坚持刷牙,特殊是者的食物是安全的；并保证消费者的吃了有异味的食物如蒜；Before h

23、andling any Keep uniforms clean at work and change daily工作食物是安全的；时必需保持工作服洁净并坚持每天更换；food items, all Not wear any jewellery, bangles, earrings, Kitchen associates watches etc while at work当班时禁止佩带珠will attend and suc-宝,包括手镯、脚链,耳环,手表等等；cessfully plete the Keep your hair clean and tied back for women,保De

24、partmental Training 持你的头发洁净,女孩子要把头发盘起来；sessions on在你操作任何食品之前,全部的厨Short and close cut for men Shave daily if need-房员工必需参与并顺当ed, no stubble or facial hair permitted如有完成部门的培训必要每天必需修剪你的胡子或刮掉胡子,不答应把Personal Hygiene头发剪的短短或颜上颜色；MUST NOT SPIT IN ANY AREAS IN THE KITCHEN, 个人卫生INCLUDING GARBAGE BINS禁止在厨房里任何地方

25、随Food Hygiene食品地吐痰,包括往垃圾筒里吐痰；Use plenty of 卫生soap and hot water to wash hands frequently All Items that are especially常常使用多一些肥皂和热水去洗你的手特殊是；handled, touched, .Before going on duty工作之前used and served must .After sneezing or coughing, blowing nose, be of the highest touching any soiled items, after bre

26、ak, standards of Hygiene smoking cigarette, using the bathroom打and sanitation你所触喷嚏或咳嗽,挖鼻孔,触摸过任何污物之后,摸的任何使用和服务的休息,吸烟,使用卫生间之后DOC. 食品必需符合卫生与防.After eating or drinking吃东西和喝东西疫；.Touching parts of thebody especially The following Guide-eyes, nose, mouth.揉眼镜,鼻子,嘴或身体.的其它部位lines MUST be strict-Using tissue o

27、r handkerchief使用织物或手ly adhered to. 帕.必需严格遵守以下规定Handling raw foods or unwashed fruit or vegetables加工生的食物或不洁净的水果和蔬菜. Taking out trash 倒垃圾. After touching unclean items like Money, soiled dishes, linen, Chemicals, Deter-gent 在触摸不洁东西之后例如钱,弄脏的菜,亚麻制品,化学药品,洗涤剂；Food Hygiene and Sanitation 食品卫生和防疫1. plete th

28、e Food hygiene course as stipulated by Department head 依据部门经理的规定完成食品卫生的培训课程；2.Stay at home when you are sick假如你生病要呆在家里；3. Cover cuts, burns, sores and abrasions with a tight dry antiseptic bandage 使用干的带杀菌剂的绷带包注你的伤口如刀伤,烫伤,擦伤处4. Do not allow food to e into contact with the injured part, wear gloves if

29、 needed or finger stalls 严禁食品与受伤的部位接触,如有必要需手套或使用手直接接触菜品食需要带手套；5. Do not touch, scratch, or pick face or nose or other parts of the body- especially in guest contact areas, use the locker room for such bodily functions and - wash hands after禁止用手搔痒,触摸面部,挖鼻孔,或身体的其它部位特殊是在客人面前,以上这些动作只能在卫生间或更衣室进展,并且事后要洗手；

30、6. Keep raw food away from cooked or ready to eat foods 在你调配食品时生的食品和熟的食品要放开或立刻吃的食品；7.Keep food away from all chemicals保证食品远离化学药品；8. Hold Refrigerated and Frozen foods out of the Freezer only for as short a time as possible从保鲜冰箱和冷冻冰箱拿出的食物不能在外面放的时间太长；9. DO NOT SPIT IN ANY AREAS IN THE KITCHEN, INCLUDI

31、NG GARBAGE BINS禁止在厨房里任何地方随地吐痰,包括往垃圾筒里吐痰；10. Wash all raw fruits and vegetables. 洗涤全部的水果和蔬菜；11. Cover foods at all possible times during and after preparation. 在工作的时候食品要盖好与准备工作完毕之后也要盖好；12. Never plate food that has fallen or touched floor or other unsanitary areas. 肯定不能把作好的菜跌落、放在地上或放在其它不卫生的地方13. Alwa

32、ys use tongs, or scoops when necessary, DOC. wear gloves where needed 必需使用夹子,或勺拿食品,或有些食品需要用手时要带手套14. Use appropriate safety equipment like gloves, face masks, and eye protection aprons, when needed 当你需要的时候,使用相宜的安全工具例如一次性手套,口罩,防护眼镜与围裙；15. Hold foods at correct temperatures as per guidelines 依据规定保证食品在

33、适当的温度；16. Wipe up spills promptly 立刻擦掉洒的东西；17. Clean and Sanitize equipment, utensils, after each changed use, which includes, knives, cutting boards, etc. 每次更换使用之后要清洁和消毒设备,器具,包括刀具,砧板,等等；18. Use FIFO method for storing food First In First Out 使用先进先出的方法储存食物；19. Always store food in Food grade contain

34、ers and food wrap 储存食物时要把食物放在相应的容器内或包裹好；20. Always date and label food leftovers 储存剩余食品必需要贴上标签并写上日期；21. Store Raw or Thawing meats on the lowest pos-sible Refrigerator shelves 储存生的或解冻肉类肯定要放在冰箱的最低层；22. Do not refreeze foods after they have been thawed 经过解冻的食物肯定不能再把它冻起来；23. Keep food out of the danger

35、 zones as much as possible, Refer S&P on Food storage 必需保证食物远离危急的地方,参考食物储存的标准和程序；Special for cooks只限于厨师Pour 24. Use a Two spoon method for tasting food,or place the food from the container using a clean spoon on another clean spoon used for tasting, do not taste over an open container or plate of fo

36、od使用两个勺的方法品尝食物, 放置在容器里的食品要使用洁净的勺称出食品并倒入另一个勺中再品尝,不能在称放食品的容器或作好的食品上面品尝食品 ；25. Wash hands only at hand washing stations, wet your hands and wrists with hot water, apply soap and lather for at leat 20 30 secs. Rinse under hot water at least for 20-30 secs. Follow this procedure twice if you have used th

37、e rest room use a single use pa-per towel or Air hand dryer. 洗手时只能在规定的地方洗手,要使用热水洗你的手和碗部,并使用肥皂搓洗最少 2030 秒；然后在使用热水冲洗最少 2030 秒； 假如你从休息室回来要依据这个方法清洗两便 必需使用纸巾或干手机把手弄干；26. It is especially important for you to recog-nise the potentially hazardous foods you work which include, Eggs, Milk, Fish, Poultry, Por

38、k, Meats, Shellfish. 对于潜在的污染食物的危险这种方法是特别重要的可能被污染的食物包括鸡蛋,牛奶,鱼,家禽,猪肉,牛肉,贝壳类；DOC. PREPARED BY: david zhang SIGNATURE/DATEAPPROVED BY: SIGNATURE/DATE制订者：批准者：DESIGNATION DESIGNATION Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates部门：餐饮部厨房职位：全体厨房员工TASK: Personal Groo

39、ming and Appearance TASK NO: 任务序列号：SP-FB-WB-0005任务： 保持个人卫生EQUIPMENT REQUIRED: 所需设备：WHAT TO DO HOW TO DO IT REASON 行动步骤缘由All Kitchen Standard: Procedures: associates will report All Kitchen associ-1.Obtain a clean, pressed uniform from the uni-for duty on form department by submitting the soiled uni-

40、time in full-form. 要从布巾间换取洁净洁净的工作服；ates will report for specified uni-duty on time in full-2.Check uniform after changing.在换好工作服之后form and ac-specified uniform and cessories. 肯定要检查；accessories. They will 3.Ensure that shoes are clean, that uniforms They will maintain a maintain a are well maintained

41、 with all buttons, no neat and tidy appear-neat and tidy rips, tears, or stains.保持鞋是洁净的,保持工ance during their appearance 作服上的扣子不能少,不能有破口,不能有撕破的shift. during their 地方,或污点；Nametags will be worn shift. 4.All buttons and bows and belts to be done up.at all times whilst Nametags will 全部的扣子、蝴蝶结和腰带必需挤好；on d

42、uty. be worn at all 5.Hair neatly groomed,头发洁净的要求全部厨房员工必需准时times whilst 6.Males to be clean shaven, moderate aftershave 到达厨房上班并穿戴好on duty. or deodorant to be worn, clean well cut fin-洁净整齐的工作服与角全部厨房员工必ger nails, and well groomed bed hair, clean 巾和围裙；在当班的时需准时到达厨房face and ears. 男的必需是刮过胡子的,适当的候必需保持洁净洁净的

43、DOC. 外表；7.喷一些香水或除臭剂,修剪指甲,与头发不能超过上班并穿戴好干在当班的时候必需要佩衣领,脸和耳朵必需洁净；净整齐的工作服带好名牌；Females, moderate amount of facial make-up 与角巾和围裙；including lipstick, one stud or sleeper ear 在当班的时候必ring, one wedding ring or engagement ring, 需保持洁净洁净clean finger nails and no bracelets of any 的外表；description. 女的,要经过适当的化妆包括涂口在

44、当班的时候必红,只能适当的点缀自己或耳丁,一个结婚戒指或需要佩带好名定婚戒指,修剪洁净整齐指甲以与不能佩带任何形牌；式的手镯；8. Nametags are to be worn at all times, nametag is to be placed on the left hand side of the vest, or blouse and will always be in as good as new condition. Nametags with scratches are to be immediately replaced. 在工作时间内必 需佩带名牌名牌,名牌必需佩带在

45、你的上衣左边胸 部位置,并保持名牌总是好的就像新的一样；名牌 假如有刮痕必需立刻换一个新的；9.Personal grooming checklist: Hair, face, uniform, hands, shoes, breath, teeth, ears, stance and movement. 个人卫生检查表：头发,面部,工作服,双手,鞋,口腔,牙齿,耳朵,姿 势与走路；10. Remember, first impressions are extremely im-portant as to how the guest will react through their dinin

46、g experience. 第一印像是非 常重要的假如给客人的第一印像不好会影响他们 她 们 进餐的；11. No earrings, watches, ring or costume jewel-lery allowed in the kitchen. 在厨房里不答应佩 带耳环,手表,戒指或珠宝；12. No whistling, chewing gum, smoking, or spit-ting in the kitchen. 在厨房里不允玩儿扑克,吃口香糖,吸烟,或随地吐痰；13. Noses should not be touched when handling food, and

47、never sneeze into food. 当你操作食品 时不能用手触摸鼻子,以与肯定不能对着食品打喷嚏 14. Always wash hands with soap after visiting the toilet and also when handling other things besides food. 使用过卫生间以与作其它与 食品不相关的事情之后必需要使用肥皂清洗双手除 了操作食品以 15. Remember your appearance is a reflection of your character; take good care of yourselves a

48、nd also your uniform. 记注你的外表是反映着你 的个性,时刻留意你自己以与你的工作服PREPARED BY: david zhang APPROVED BY: 制订者：批准者：DOC. DESIGNATION SIGNATURE/DATEDESIGNATION SIGNATURE/DATEStandard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates部门：餐饮部厨房职位：全体厨房员工TASK NO: TASK: Occupational Safety 任务序列号：

49、SP-FB-WB-0006任务： 职业的安全EQUIPMENT REQUIRED: 所需设备：WHAT TO DO HOW TO DO IT REASON 行动步骤缘由All Kitchen Standard: Procedures: staff will practice Occu-All Kitchen staff Read and understand the guidelines for occupational pational Safe-will practice Occupa-safety and kitchen safety ty & Kitchen tional Safety

50、 & Occupational and workplace safety must be practiced Safety at all Kitchen Safety at all at all times for the仔细阅读与明白职业安全和厨房安全times in the times in the F&B-的准那么职业安全和工作环境的安全必需是有体会对于F&B-Kitchen Kitchen area. .Promotion and maintenance of the highest de-area. 在厨房工作的时候全部gree of physical, mental, and so

51、cial well 在厨房工作的时厨房员工必需熟识职业being of all associates. 全部员工必需增进和候全部厨房员工安全与厨房安全的准那保持良好的身体状况,精神状况与社交体会；必需熟识职业安么；.Prevention of health risk caused to or by 全与厨房安全的fellow associates as a result of the work 准那么；place预防工作区域内有病的人会传染到其他的员工；. Protection of associates in their workplace, from risks adverse to he

52、alth 爱护员工在他们 她们 的工作区域里,身体不会受到损害；All Kitchen associates 全部厨房员工1. Must participate in orientation, and attend the sections of occupational safety 必需参参与职培训,和职业安全培 训；DOC. 2. Must participate in Kitchen safety training during departmental orienta-tion, and attend the sections on kitchen safety 在参与部门人职培训其

53、间 必需参与厨房安全培训；3. Must sign and acknowledge that they have read and understood the safety regulations as portrayed in the safety handbook. 必需签字与承认他们 她们 已经仔细阅读和懂得了安全规定并能背诵安全手 册；Ask supervisor if you have any questions at any time 任何时候假如你有任何疑问都可以询问你的治理员；PREPARED BY: david zhang SIGNATURE/DATEAPPROVED BY

54、: SIGNATURE/DATE制订者：批准者：DESIGNATION DESIGNATION Standard Operating Procedures DEPARTMENT: F&B-Kitchen JOB TITLE: All Kitchen Associates部门：餐饮部厨房职位：全体厨房员工TASK NO: TASK: Wearing Uniform 任务序列号：SP-FB-WB-0007任务： 工服的穿着EQUIPMENT REQUIRED: 所需设备：WHAT TO DO HOW TO DO IT REASON 行动步骤缘由All Kitchen Standard: Proce

55、dures: 在规associates must all All Kitchen associ-1.Report to the linen room with your dirty or times, report for duty in ates must all times, soiled uniform at the allocated times; make the issued report for duty in sure that you have a plete set to return.clean and the issued clean and 定时间内,预备到工服房换掉

56、自己脏的或有油迹的plete Kitchen 工服,保证工服完整；plete Kitchen uni-uniforms and forms and accesso-2.Hand over the soiled uniform to the Linen accessories, ries, These must be room attendant in exchange for the clean set. These must be maintained in a clean 到工服房更换掉脏的工服,并着装整齐；maintained in 3.Check your uniform to mak

57、e sure that all and proper condition a clean and at all times全部厨房items are clean and plete without any tears proper condi-员工在当班时间里都必or buttons missing, strings attached to tion at all 须保证工服洁净并穿着aprons etc . 检查你的工服确保在当班时间洁净与times全部厨房整齐,在任何时候,所完整无任何破旧,扣子无丢失,围裙系好；员工在当班时间有的工服必需在洁净和4.Wear your uniform fo

58、llowing the Grooming 里都必需保证工适当的条件下储存好；Standard and make sure that it is clean and 服洁净并穿着整Each set of plete neat. 依据仪容外表的标准穿着工服,并且保证工服齐,在任何时uniforms must prise 的洁净与完整；候,全部的工服DOC. of 5.Trousers must be properly buttoned and zipped 必需在洁净和适Uniform每件工服都必需up, securely fastened at the waist and must be at

59、当的条件下储存穿好：the right length 好；.1 pair of Chefs / 保证裤长相宜然后把裤子穿着好；Cooks trousers一6.Chefs Jackets must be buttoned pletely with no part of the jacket open or unbuttoned at 件厨师裤子.1Chefs Jacket一any time, ensure that all buttons are intact & in good condition.在当班时间,厨师的上衣必件厨师上衣.1 Scarf or Neck-须把扣子扣好,不答应上衣放

60、开,或解开扣子,确保扣子的完整；tie一条三角巾或领带7.Cigarettes packets, pagers, mobile phones or .1 Apron一条围裙other personal effects cannot be carried in the top breast pockets. 香烟,传呼机,手机或.2 Kitchen towels 其它物品不能装进上衣口袋；两条厨师毛巾8.Necktie or scarf must be worn around the neck Accessories附加：neatly and finished off with a neat k