全聚德股份有限公司连锁店厨房管理手册.docVIP免费

全聚德烤鸭股份有限公司连锁经营单店厨房管理手册（十）（讨论稿）北大纵横管理咨询公司二○○三年一月北大纵横机密目录第一章总则...........................................................................................3第二章岗位描述...................................................................................4第一节组织结构图..........................................................................................4第二节行政总厨岗位......................................................................................5第三节烤鸭领班岗位......................................................................................7第四节开生厨师岗位......................................................................................8第五节烤片厨师岗位....................................................................................10第六节热菜领班岗位....................................................................................12第七节烹调厨师岗位....................................................................................13第八节配菜厨师岗位....................................................................................15第九节冷荤领班岗位....................................................................................17第十节制作厨师岗位？熟食煮制淹制厨师................................................19第十一节切制（摆）厨师岗位？切制厨师或切摆厨师............................20第十二节面点领班岗位................................................................................22第十三节面点厨师岗位................................................................................24第十四节原料加工领班岗位........................................................................26第十五节料青厨师岗位................................................................................27第十六节开生厨师岗位................................................................................29第三章主要程序.................................................................................31第一节厨房计划管理程序............................................................................31第二节厨房运作主程序................................................................................34第三节烤鸭制作程序....................................................................................37第四节冷荤菜品制作工作程序....................................................................41第五节热菜工作程序....................................................................................44第六节面点工作程序....................................................................................47第七节原料加工程序....................................................................................50第八节采购程序............................................................................................54第九节库房管理程序....................................................................................57第十节例外管理流程....................................................................................62第四章相关规范标准.........................................................................64第一节相关规范............................................................................................64第二节相关卫生标准.................................................................