中式厨房标准化操作手册.doc

中 式 厨 房 标 准 化 操 作 手 册 编制：餐饮部西厨房 日期：2008年5月31日 厨房管理目录 酒店组织结构图·········································7 酒店企业文化···········································8 厨房部日常行为规范（中厨房） 厨房考核细则·········································9 违规违章日常处罚制度·································14 部门员工日常管理制度·································15 厨房部简介及组织机构图 切配···············································17 炉台···············································17 打荷···············································17 冷菜···············································17 蒸灶···············································17 面点···············································17 粤菜···············································17 初加工·············································17 海鲜池·············································17 厨房部工作岗位职责 5、1.切配···············································19 5、2.炉台···············································20 5、3.打荷···············································21 5、4.冷菜···············································22 5、5.蒸灶···············································23 5、6.面点···············································24 5、7.卤水烧烤············································25 5、8.燕、翅、鲍··········································26 5、9.初加工··············································27 5、10.海鲜池·············································28 标准作业程序(SOP) 6、1.切配···············································29 6、2.炉台···············································41 6、3.打荷···············································52 6、4.冷菜···············································64 6、5.蒸灶················································79 6、6.面点················································89 6、7.卤水烧烤············································103 6、8.燕、翅、鲍··········································114 6、9.初加工··············································124 6、10.海鲜池·············································136 厨房部规章制度及内、外部协调规定 7、1.菜肴出品大厨责任制度·················