餐饮或用厨部岗位说明r书.docVIP

目 录 厨师长······················································3 副厨师长··············································11 成品师傅··············································19 蒸锅··············································25 凉菜··············································29 主配··············································33 切配··············································39 主荷··············································45 打荷··············································53 水案··············································59 勤杂··············································65 厨部卫生标准····················································69 厨房安全管理制度················································70 厨房日常工作管理制度···········································72 食品原料、厨房物品领用制度·····································73 厨房食品成本核算制度···········································73 厨房食品成本控制制度···········································74 厨房工作检查细则···············································74 岗 位 说 明 书 厨师长岗位说明书 目 录 职位概要··············································5 任职资格·······································5 岗位职责··············································5 菜式出品工作·········································6 成本控制工作········································6 菜式创新工作···········································7 员工管理工作···········································7 食品消防安全、卫生工作·····································7 设备设施工作·········································7 月例行工作（见附表）················································8 1、收市工作检查表 附表【一】···································77 2、考勤 附表【一】·············································78 3、奖罚记录 附表【一】·········································79 4、加薪面谈 附表【一】········································80 5、人员定编 附表【一】········································81 6、消防安全培训 附表【 】·····································82 7、加薪名单 附表【一】········································83 8、面谈表 附表【 】···········································84 9、优秀员工评选 附表【 】