中式厨房标准化操作手册

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1、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210厨房管理目录第一章、酒店组织结构图·········································7第二章、酒店企业文化···········································8第三章、厨房部日常行为规范（中厨房）3、1．厨房考核细则·········································93、2．违规违章日常处罚制度·································143、3．部门员工

2、日常管理制度·································15第四章、厨房部简介及组织机构图4、1．切配···············································172104、1．炉台···············································174、2．打荷···············································174、3．冷菜··············································

3、·174、4．蒸灶···············································174、5．面点···············································174、6．粤菜···············································174、7．初加工·············································174、8．海鲜池·············································17

4、210第一章、厨房部工作岗位职责5、1.切配···············································195、2.炉台···············································205、3.打荷···············································215、4.冷菜···············································225、5.蒸灶··································

5、·············235、6.面点···············································245、7.卤水烧烤············································255、8.燕、翅、鲍··········································262105、9.初加工··············································275、10.海鲜池·································

6、············28第一章、标准作业程序(SOP)6、1.切配···············································296、2.炉台···············································416、3.打荷···············································526、4.冷菜···············································646、5.蒸灶·····················

7、···························796、6.面点210················································896、7.卤水烧烤············································1036、8.燕、翅、鲍··········································1146、9.初加工··············································1246、10.海鲜池···············

8、······························136第一章、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·