酒店厨房安全生产操作规章制度doc.doc

主题：安全生产操作规章制度 Subject: PP Operation Safely 页数: page: 1 of 5 部门：餐饮部各分部 Dept. All Outlets in FB 日期：2005年6月21日 Date: June 21, 2005 批准: Approved by: _____________________ 餐饮部副总监Asst. DFB ______________ 副总经理AGM _________________ 生效日期Effective 目的 Purpose： 确保餐饮部各分部所有员工能严格按照规定的安全生产操作程序正确的进行安全生产，确保操作的安全，杜绝安全事故的发生。 To ensure FB all staff according to the police process to be operate safely, prevent safe accident happen. 预防措施 Prevention: 餐饮安全责任执行总监及总厨负责制；各分部执行主厨/餐饮副经理及餐厅经理负责制。 FB security will in charge of by Asst. DFB Executive Chef，each outlet security will in charge of by Asst. Manager outlet manager chef. 合理安排及调整各主厨或经理工作时间，保证各时段及高潮期有足够的督导力量。调整各主厨上班时间，要求50%以上住店率及小型宴会时主厨/分部主管在岗督查早餐，80%以上住店率及大中型宴会时总厨/餐饮经理在岗督查。 Arrange chef and manager duty roster reasonably to ensure have enough management at peak time. Sous chef and outlet supervisor must be supervise breakfast when occupancy above 50% and small event, Exec. Chef and outlet manager must be supervise breakfast when occupancy above 80% or big event. 认真执行每日水、电、气使用及隐患排查登记，纳入每日早会总厨及各分部经理汇报之内容。 主题：安全生产操作规章制度 Subject: PP Operation Safely 页数: page: 2 of 5 Carry out the registration form for water, electricity and gas using. And report it in morning briefing. 各厨房及餐厅将安全生产及紧急预案培训作为新员工入职的重点培训项目，并要求考核合格并存档。 Train the new staff how to operate safely and emergent incident prevention, after pass the examination they can formally on duty 各厨房及餐厅将安全生产培训作为常规月培训，并作记录存档。总厨及餐饮副经理每月抽查，并将抽查结果每月30日作书面汇报至餐饮办，若有问题将追究培训者责任并立即重新培训，直至抽查合格。 All outlets make safe operation training as monthly training. Exec chef and Asst. FB manager stop-check every month, report to FB office on end of month 30th, if find some problem we will take action to trainer and let them train again. 各分部严格执行各用电、气设备使用之操作程序，管理人员一旦发现员工违规操作，重处。 All outlets use electricity and gas should be according to safe operation procedure strictly, or we will take action. 分部门、分时段落实督导管理，重点检查各硬件维护及各项卫生状况。生产场所执行总厨及各分部厨师长负责制。 All outlets should pay attention to supervising, check e