厨师每周工作考核表Weekly Work Assessment Form of Chef （11.18-12.13）

第1部分 卫生情况PartI:Hygiene

*1. 1.保持厨房墙壁及电器、餐具、炊具无油渍并分类保存。

Keep the kitchen wall, appliances, tableware and cooking utensils free of oil stains and keep them classified.

（满分Full Credit：5）

*2. 2.地面整洁，储存间及冰箱内摆放整齐，定期除冰，每天小清扫一次，一周大扫一次。

The floor should be clean and tidy, the storage room and refrigerator should be put in order, deicing should be carried out regularly, cleaning should be done once a day and once a week.

（满分Full Credit：5）

*3. 3.就餐桌椅、餐具架、餐具、厨具，工作台就餐完毕后要彻底清洗、消毒、打扫、擦拭，做到无油渍。

Dining tables and chairs, tableware rack, tableware, kitchen utensils, worktable shall be thoroughly clean after eating, disinfect, clean, wipe, does not grease.

（满分Full Credit：5）

*4. 4.厨房及餐厅地面无垃圾杂物，保证无积水、干净、整洁。

The floor of kitchen and dining room shall be free of garbage and sundries, and shall be clean and tidy without ponding.

（满分Full Credit：5）

*5. 5.厨房、餐厅、墙壁清洁，无油渍。

The kitchen, dining room and walls are clean without oil stains.

（满分Full Credit：5）

*6. 6.水池每日进行清洁，彻底清除菜渣等杂物，以保证排水畅通及清除异味。

The pool should be cleaned every day to thoroughly remove vegetable dregs and other debris to ensure smooth drainage and remove peculiar smell.

（满分Full Credit：5）

*7. 7.灶台上的用具及各种调料要摆放整齐，不使用时，应罩上防尘、防蟑螂、防鼠设施。

The utensils and condiments on the stove should be placed in order. When not in use, they should be covered with dust-proof, cockroach proof and rat proof facilities.

（满分Full Credit：5）

*8. 8.每天对厨房及储藏室的设备，如冰箱、冷藏柜、电器开关、煤气阀门、水龙头等进行巡回检查，及时发现问题，及时解决，不能解决的 24 小时内上报。

Every day, the kitchen and storage room equipment, such as refrigerators, freezers, electrical switches, gas valves, taps, etc. for patrol inspection, timely find problems, timely solve, could not solve shall be within 24 hours to report COR.

（满分Full Credit：5）

第2部分 采购与验收PartII:Procurement and Acceptance

*9. 1.按 COR 的指示进行采购。

Purchase tasks according to CORs instruction.

（满分Full Credit：5）

*10. 2.食材需要合理存放，保证食物不变质、产生异味等及食物中毒的现象发生。

The food materials should be stored reasonably to ensure that the food will not deteriorate, produce peculiar smell and food poisoning.

（满分Full Credit：5）

*11. 3.验收过程中，要确认供应商有许可证，并保留联系方式，以便出现问题时可以追溯。所有发票和凭证至少保存三个月。

In the process of acceptance, it is necessary to confirm that the supplier has the license, and keep the contact information, so that the problems can be traced back. All invoices and vouchers should be kept for at least three months.

（满分Full Credit：5）

第3部分 食物质量PartIII:Food Quality

*12. 1.按事先与 COR 商量制订的菜单制作食物。

Make food according to the menu in consultation with COR in advance.

（满分Full Credit：5）

*13. 2.按质、按量、按时烹饪饭菜，做到饭菜可口（符合大众口味）。

According to the quality, quantity, cooking on time, makes the food delicious. (in line with the public taste)

（满分Full Credit：5）

*14. 3.操作过程中要严格防止污染，确保生熟分开，半成品二次烹调时做到烧熟煮透，保证符合卫生标准。

In the process of operation, pollution should be strictly prevented to ensure the separation of raw and cooked products. The semi-finished products should be thoroughly cooked in the second cooking to ensure that they meet the health standards.

（满分Full Credit：5）

第4部分 职责担当PartIV:Responsibility

*15. 1.遵守各项管理制度，按照规范的工序认真完成本职工作。

Abide by the cooking management rule, conscientiously complete own work according to the standard process.

（满分Full Credit：4）

*16. 2.不迟到、早退、上班时间不睡觉。

Dont be late or leave early. Not allow sleeping on the working time.

（满分Full Credit：4）

*17. 3.节水、节电、节煤气等；食材的妥善保管工作，造成不必要的消耗浪费。

Water saving, electricity saving, gas saving and so on; proper storage of foods do not resulting in unnecessary consumption and waste.

（满分Full Credit：4）

*18. 4.服务态度好，有服务意识，用餐人员满意度较高（合理范围内）。

Good service attitude, sense of service, high satisfaction of diners (within a reasonable standard)

（满分Full Credit：4）

*19. 5.服从调配，及时完成 COR 临时安排的工作。

Comply with the deployment and complete the work temporarily arranged by COR in time.

（满分Full Credit：4）

*20. 6.在当班、值班中，对于存在的问题和发现的隐患，不隐瞒及时汇报。

In the shift, on duty, for the existing problems and found hidden dangers, timely report.

（满分Full Credit：4）

第5部分 仪表卫生PartV:Health and Behavior

*21. 1.工作期间，穿戴干净的工作服、帽，坚持洗手后操作，不得留长指甲、涂指甲油、戴戒指加工食品。

During work, wear clean work clothes, cap, and insist on washing hands after operation, not to stay long nails, nail polish, wear ring processing food.

（满分Full Credit：2）

*22. 2.操作间不得抽烟、上班时间不得吸食麻醉品、毒品、喝酒及带酒精成份的饮料。

Smoking is not allowed in the operation room、 intoxicants、drugs、alcohol drink is forbidden.

（满分Full Credit：2）

*23. 3.扰乱治安、使用辱骂性或攻击性语言、争吵、言语恐吓、行为恐吓或打架斗殴，均不得姑息。还包括参与破坏性活动，干扰政府的正常和有效运作。

Disorderly conduct, use of abusive or offensive language, quarreling, intimidation by words, actions, or fighting shall not be condoned. Also included is participation in disruptive activities, which interfere with normal and efficient Government operations.

（满分Full Credit：2）

End

考核规则:Assessment rules:

1. 以COR评分为最终考核结果。COR credit as the final assessment result.

2. 总分低于65分的，每扣除一分对应扣款人民币10元。If the total credit is lower than 65, RMB 10 yuan shall be deducted for each point.

3. 分项分中低于分项满分60%的，口头警告，接受培训教育。If the credit of sub items is lower than 60% of the sub items total credit, the chef shall be given verbal warning and receive training and education.

4. 自评分高于COR评分2分的，接受辅导。Those with self-evaluation higher than COR credit of 2 points shall be given guidance.