餐饮厨部岗位说明书

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）················································81、收市工作检查表附表【一】···································772、考勤附表【一】·············································783、奖罚记录附表【一】·········································794、加薪面谈附表【一】········································805、人员定编附表【一】········································816、消防安全培训附表【】·····································827、加薪名单附表【一】········································838、面谈表附表【】···········································849、优秀员工评选附表【】·····································8510、生日礼金发放附表【】····································8611、排休、岗位互动附表【】···································8712、加、剩菜统计附表【】····································8813、员工月会附表【】·········································8914、管理团队会附表【】······································9015、部门周会附表【】·········································9116、周三培训附表【】·········································9217、周总结与计划表附表【】··································9318、日清日结会附表【】········································9419、日菜式备份报单附表【】···································9520、蛇胆费的发放附表【】····································9621、绩效奖的分配附表【】····································9722、公司月会附表【】························98厨师长工作流程·········································9职位：厨师长直接上级：出品总监、厨务总监直接下级：副厨师长职位概要：1、负责门店厨部的日常管理，菜式出品，原材料调料验收、成本控制；2、保证门店的出品质量符合公司定位，门店毛利率达到公司指标；任职资格：1、有较强的事业心和责任感和良好的个人素质；2、熟悉厨房各岗位生产的制作流程，全面掌握厨房各种菜系的生产制作方法，能够熟练的掌握各类出品的味型及特点；3、有较强的组织管理能力、沟通能力和全面的厨房工作经历，已达到高级烹饪师水平；4、认同公司的企业文化；5、熟悉食品安全知识，消防安全知识；6、初中及以上学历，身体健康，无传染病史，仪表端庄；岗位职责：日常工作：1、服从部门总监领导,认真完成上级布置的一切工作任务,督促员工遵守公司的各项规章制度,培养高尚的厨德和敬业精神；2、要求所有厨部人员仪容仪表符合公司的统一要求；3、召集员工例会,讲评上餐工作及考勤情况,分配本餐任务,提出工作要求、注意事项；4、检查落实开餐前的一切准备工作，检查落实开餐后的一切收市工作；5、及时掌握楼面订餐信息,提前做好团体包席和各种宴会的充分准备,确保供应和菜品优质，有必要的情况下，亲自为客人烹调；6、根据门店的菜式结构，协助出品总监调整门店菜单及宴会单；7、巡视检查厨房工作情况,合理安排人力及技术力量,统筹各个工作环节；8、保持与楼面的协调、衔接，并听取宾客意见,不断改进工作；9、审核、商议楼面提供的每天厨部的菜品备货单,并参照报单，负责每月厨房盘点工作；10、主动和公司各部门沟通，完善部门工作；11、掌握所有原材料的进货渠道、验货标准、验货程序、原材料价格，和供应商协调好关系；12、根据市场，适时的调整营销策略，开展系列促销活动，促进经营；13、协助厨务总监制订厨部管理制度，并贯彻执行；14、负责对员工餐的菜单审核，保障员工餐的合理搭配、食品安全，符合公司制定的餐标；菜式出品工作：1、准确掌握菜肴的各种烹调方法、时间及火力大小,认真按规程操作、烹饪精细,投料准确,保持菜品的风味特色；2、注意监督主荷工作,关注菜单要求，防止差错,密切与主案配合把好质量关,做到改切不合格不做,配料不齐不正确不做,原材料变质变味不做,制作前后均须认真检查有无蚊、蝇及异物,确认无误才能上菜,在确保质量的前提下,提高出菜速度,从容应付高峰客流；3、负责处理客人因质量、卫生、速度问题退回来的菜品,查出原因并落实；4、负责对所有菜肴的味型进行跟进，对于不合格及达不到要求的菜式，跟成品师傅进行沟通，并要求其调整；成本控制工作：1、检查各种库存底货及半成品是否保鲜、保质,把好质量关，避免浪费；2、负责控制本部门成本,做到一料多用,废物利用,并制定出水、电、油用量指标及原材料用量指标,勤检查、观察日用量；3、负责把好采购、验收、宰杀、选洗、切配、用料、存放等关口,实现生产过程的成本控制及质量达标；4、与出品总监、厨务总监、楼面负责人分析门店月度经营状况，严抓成本，控制和提高毛利；菜式创新工作：1、每月按公司指派考察市场及同行业餐厅1-2次熟悉各种季节菜价价位,随时调整菜式品种及原材料用量,并不断吸取同行业餐厅的长处,推陈出新；2、根据门店推新计划和食品原料的季节性特点，组织并激励厨部人员进行菜式创新工作；员工管理工作：1、负责协助出品总监、厨务总监对厨师考核评估,对厨师的晋升调动提出意见，尤其对试用期上岗人员的素质技能严格把关,不达标不用；2、负责对厨部人员进行工作技能及业务知识培训；3、做好员工面谈工作，对于思想变动较大的员工，要及时沟通，避免出现员工流失的现象；食品消防安全、卫生工作：1、严格抓好厨房卫生管理,实施卫生包干区,责任到人,并及时采取消灭虫、蝇、鼠及灭害措施,随时接受上级与卫生部门的检查,确保食品卫生、餐具卫生、环境卫生、个人卫生达标；2、督导做好厨部六常管理工作，保持厨房整洁，保证安全卫生做到位；3、每日检查厨房卫生,把好食品卫生关,贯彻执行食品卫生法规和厨房卫生制度；4、掌握消防安全知识，培养下属员工的消防安全意识，督促下属做好消防安全工作，确保不出现消防安全事故；设备设施工作：1、负责抓好安全管理,勤查看油路阀、电路、设备及门窗,防火、防盗、防破坏、防意外、消灭事故苗头和隐患；2、检查厨房设备运转情况和厨具、用具的使用情况,制定订购计划；3、掌握所有设备设施的使用方法，安全使用，负责保养与维护；月例行工作：1、收市工作检查表；2、考勤；3、奖罚记录；4、加薪面谈；5、人员定编；6、消防安全培训；7、加薪名单；8、面谈表；9、优秀员工评选；10、生日礼金发放；11、排休、岗位互动；12、加、剩菜统计；13、员工月会；14、管理团队会；15、部门周会；16、周三培训；17、周总结与计划表；18、日清日结会；19、日菜式备份报单；20、蛇胆费的发放；21、绩效奖的分配；22、公司月会；遵守公司的经营方针和督促员工共同遵守公司的各项规章制度，完成上级交办的其他工作，按要求履行其他职责。职位：厨师长时间工作内容标准9：00—9：15主持召开部门早会、检查仪容仪表、分析工作早会制度、仪容仪表标准9：15—11：20检查验货情况验货标准检查督导成品师傅、切配、荷台、勤杂、水案等岗位的餐前准备工作各岗位职责、工作流程、确保顺利开餐检查督导各岗位节能降耗工作节约水、电、洗涤剂、原材料成本控制检查督导各岗位区域卫生清洁工作卫生标准，确保厨房整齐有序11：20—收市检查菜式出品质量公司菜式统一标准、成本卡负责检查成品师傅、切配、荷台、勤杂、水案等岗位的餐中工作各岗位职责、工作流程、确保餐中工作流畅负责与传菜部和楼面衔接餐中工作信息，沟通及时畅通无脱节、衔接紧密检查报单