• 包吃包住
• 节日礼物
• 带薪年假
• 年度旅游
• 技能培训
• 岗位晋升
• 员工生日礼物
• 领导好
• 人性化管理
• 五险

Health
卫生
- Lead by example area do a good job in their own health, including burn after every meal cooking stoves, POTS, cooking mesa of spoons, and his own work.
以身作则搞好自己的卫生区域，包括每顿饭烧好后的炉灶，铁锅，烧菜的勺子和自己的工作台面。
- Food into the fridge must be sealed with plastic wrap, and write down the date of the day.
进入冰箱的食品一定要用保鲜膜封好，并写上当天的日期。
- Pay attention to food utensils disinfection at any time in the work, cooked separately. And do it in the working process of the left hand.
在工作中随时注意对餐用具的随时消毒，生熟分开。并在工作过程中做到落手清。
- Cooking chef should clean steam rice machine after a meal, and cleaning ricer box.
烧饭的厨师烧完饭后将蒸饭车清洗干净，并且将淘米桶清洗。
- After cutting with chef in the processing of food, should clean all metope, floor, water, and all of the work surface. All the cutting board and knife clean and intact.
切配的厨师在加工完食品以后，应清洗所有的墙面，地板，水斗以及所有的工作台面。把所有的砧板和刀清洗干净，并完整地放好。
- Refrigerator freezer food cooked separately. Clean all metope, ground and shelves every day.
冷库冷藏室的食品生熟分开。每天清洗所有的墙面、地面和货架。
- Frozen with ice storage between food and have a clear label, such as seafood, meat, chicken, etc. Request neatly stacked, write down the date.
速冻间存放带冰的食品，并有明确的标签，如海鲜，肉类、鸡类等。要求堆放整齐，写上日期。
Responsibility
责任
- All the chefs must unconditionally obey the captain's command, in the case of the captain is not present, all the chefs should pay responsibility for everything.
所有的厨师必须无条件地服从领班的指挥，在领班不在场的情况下，所有的厨师自然付起责任。
- The tasks to be accomplished both in qualities, it is the responsibility of the do not conform to the hygiene standards of food inspection, has a responsibility to the captain put forward various proposals, and shall have the right to refuse to cook. Have overall responsibility for cooking the food quality.
保质保量的完成各项任务，有责任对不符合卫生标准的食品检查，有责任向领班提出各种建议，并且有权拒绝烹饪。对烹饪的食品质量负有全面的责任。
- All the chefs have to actively cooperate with the work, and responsible for quality of vegetable food tableware cleaning. Keep working environment clean anytime and anywhere.
所有的厨师必须积极主动地配合各项工作，并对蔬菜食品的餐具清洗质量承担责任。随时随地保持工作环境的整洁。
Shift handover
班次交接
- Must do all the work of the transfer of all used utensils are cleaned after the handover, to keep the work environment and the site clean.
各班在交接班时必须做到所有用过的餐具是一律洗净清洁完后交班，保持工作环境与场地的清洁。接班的领班务必检查认可后交班。
- In front of the class with leftover food must be covered with plastic wrap and properly after the collection, and account to the succession of personnel.
前面一班用剩的食品必须用保鲜膜覆盖后妥善收藏，并向接班人员交代清楚。
- Everything inside the kitchen utensils and equipment failures must be on duty is responsible for the warranty. Can't solve the account to the succession captain should directly or written, and the succession foreman is responsible for the processing.
厨房内一切用具及设备的故障必须在当班负责保修解决。不能解决的应直接或书面向接班领班交代清楚，并由接班领班负责处理。
- In the course of duty, in case of the supervisor to check, check the results such as supervisor shall be the opinions of the rectification or measures are put forward, namely line within the shift leader on duty will be responsible for the class, the whole process and reporting to the executive chef.
在当班过程中，如遇上级主管前来检查，检查结果如上级主管提出须整改的意见或措施，由当班领班负责班内即行解决，并向厨师长汇报整个过程。
Work discipline
工作纪律
- Employees on the premise of observe the rules and regulations of the company must abide by the rules and regulations of the kitchen.
员工在遵守公司的规章制度的前提下必须遵守厨房的规章制度。
- Before going to work must change uniform, dressed, and within the prescribed time before go into the kitchen, ready to work at position.
上班前必须换好制服，穿戴整齐，并在规定上班时间前进入厨房，做好准备上岗的工作。
- In addition to cook at work in order to guarantee the quality of cooking, or when the foreman to check quality, and taste the food outside, all the employees shouldn’t eat food in the kitchen.
在工作中除了厨师为了保证烹饪的质量，或者领班检查质量时，而品尝食物之外，所有的员工不得乱吃厨房的食物。
- All the employees are not allowed to leave the kitchen in a work, to have something to leave must obtain the consent of the captain, will leave.
在工作中所有的员工不准随意离开厨房，有事需离开者必须征得领班的同意，方能离开。
- For meals, the staff must maintain a clean and tidy clothes, take a mask, standing posture, no talking and joking.
开饭时，员工必须保持服装整洁，带好口罩，站立姿势端正，不准随意交谈以及开玩笑。
- While start distributing food should extend by the quantitative, if you want to add dishes dining staff, can add food. Under no circumstances should avoid arguing with diners.
开饭时分发食品应按定量发放，如需添加菜肴的就餐员工，可以添加食物。在任何情况下应避免与就餐员工发生争执。
- Distributing food, cold food is not allowed to be distributed must be kept in a certain temperature, when the weather is cold, the front desk must open the steam to keep warm. To ensure the best taste of food.
分发食品时不允许将冷的食品分发出去，必须保持一定温度，天气寒冷时，前台必须开蒸汽加以保暖。以保证食品的最佳口味。
- Employees before coming off work must be announced after the foreman inspection work, to leave the kitchen.
员工下班前须在领班检查工作后宣布下班，才能离开厨房。
- All the kitchen staff should take good care of company property, without the consent of the captain agreed, before anyone is not allowed to everything inside the kitchen supplies and food thrown away.
所有的厨房员工应爱护公司一切财物，在未征得领班同意之前，任何人都不准将厨房内的一切用品和食品扔掉。

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