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1、最新厨房管理制度-----五常法_湘菜厨师（Thenewkitchenmanagementsystem-5S_HunanChef）Thelatestkitchenmanagementsystem--WuchanglawPrefaceThe"5S"methodcancreateasafe,comfortable,brightworkingenvironmentandharmoniousmanagementatmosphere,soastoimprovethepersonalqualitiesofemployees,Shapetheimageofafirst-classcompanyandac
2、hievecommonideals.Inordertocoordinatewiththecompanyinpromotingtheactivitiesofthefiveregularlaw,weherebycompilethe"Handbookfortheimplementationofthefivepermanentlaws"Thedefinition,purpose,utility,mainpointsandsignificanceofthemethodhavecertainguidance.Tothisend,wesincerelyhopethatthegeneralstaffoft
3、hemanualdiligenceLearning,understanding,andbehavioroftenenabletheactivitiesofthefiveregularpracticestochangefromformalizationtoformalization,andeventuallyto"habituation"Steadydevelopmenthaslaidasolidfoundation.Whatisthefivepermanentlaw?Thefivepermanentlawisthefiveproject:regularorganization,regula
4、rrectification,regularcleaning,regularregulationandregularself-discipline.Noimplementationof5Softheenterprise,andeverywherecanfeeloutoforder,thingsjuststacked,equipmenthasnotbeenproperlymaintained,Employeesdonotknowwheretousetheirdailybelongings,wheretoputthem,andsoon.Theemployeeseemstobeslackingo
5、ffatwork,Onlythefirsttwoorthreedaysofcompliance.Tochangetheappearanceofsuchenterprisesandemployees,theimplementationofthe"5Slaw"ismostsuitable.Definitionandpurposeofthe25regularlaw1,regularorganizationDefinition:differentiateitemsintowhatisneededandwhatisnotneeded.Donotremoveitems.Objective:tomake
6、roomforflexibleuse.2,regularrectificationDefinition:makesuretherequireditemsarefixedaccordingtotheregulations,putinorder,andbeclearlymarked.Purpose:don'twastetimelookingforthings.3,ChangQingjieDefinition:removewastefromtheworkplaceandpreventpollution.Objective:toeliminate"dirty"andkeeptheworkplace
7、cleanandbright.4,regularnormsDefinition:institutionalize,standardize,andsustainthepracticeoftheabovethreepractices.Objective:tomaintaintheoutcomethroughinstitutionalizationandtoshowthe"anomaly".5,oftenself-discip
