第1页/共35页酒店厨房管理指导手册本文共五章，计1.9万字，内容详细第2页/共35页请在这里输入单位/组织名称二○一九年三月目录酒店厨房管理指导手册...............................................................................-1-序...................................................................................................................-4-第一章岗位职责.......................................................................................-5-第一节厨师长岗位职责.....................................................................-5-第二节主管岗位职责.........................................................................-5-第三节炒锅的岗位职责...................................................................-6-第四节砧板的岗位职责.......................................................................-6-第五节荷台的岗位职责.....................................................................-7-第六节凉菜的岗位职责.....................................................................-7-第七节面点的岗位职责.....................................................................-8-第八节初加工的岗位职责.................................................................-8-第九节洗涮间岗位职责.....................................................................-9-第二章工作流程.......................................................................................-9-第一节小灶厨师工作流程.................................................................-9-第二节打荷厨师工作流程.............................................................-10-第三节海鲜台工作流程.....................................................................-11-第四节冷荤岗位工作流程...............................................................-13-第五节面点厨师工作流程...............................................................-14-第3页/共35页第六节水台厨师工作流程...............................................................-15-第七节砧板厨师工作流程.....................................................
