豪生酒店早餐标准OPERATING_PROCEDURES_Breakfast.pdfVIP

LOCAL STANDARD OPERATING PROCEDURES 标准操作程序 Subject Breakfast Buffet Set up Effective Date 1st,March 2009 主题 早餐摆台 执行日期 2009/03/01 Policy No Issued by Executive Chef 制度编号 发布 行政总厨 Page Approved by General Manager 17 页数 批准人 总经理 Distribution Kitchen Outlets 分发 厨房各部门 RULES 规则 - Breakfast Time from 6:30 to 10:30 早餐时间从 6：30 至 10：30 - At 6:20 breakfast must be finish and all staff on position 6：20 分早餐准备工作必须结束，所有员工必须在岗 - Supervisors have to check the buffet all time and refill empty food immediately 主管必须随时检查自助餐并立即补充所需食品 - Greeting all guest with “Good morning Sir/Madam” 对每位客人至欢迎词“早上好先生、女士” - Smiling 微笑 - Supervisors have to check staffs uniform before they stay outside 主管需检查所有走出厨房外的员工的制服 - Bakery must check her station all 30min that the bread, baguette, Danish, croissant, etc. is fresh and not dry 包房员工需每 30 分钟检查面包、法棍、丹麦包、牛角包等的新鲜性并保证不干硬 - Check eggs that there are clean and washed 检查鸡蛋是否干净并洗过 - Refill juice and milk station every hour with new ice 每小时往果汁和牛奶桶的中空桶里添加新冰 - After finish buffet take all food back to kitchen and check what we cane use for next day or dinner buffet 早餐结束后撤回所有食品并检查哪些可以用为第二天的早餐或当天的晚餐 - Juice must be back in cold house 果汁必须放回冰箱 - Don’t waste food 不能浪费食物 1 Salad Station:沙拉吧 Standard: - 5 fresh salads - 3 salad spoons - 5 kind of dressing - 5 salad spoons - 5