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餐饮厨部岗位说明书文档
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
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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【 】·····················
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