文档介绍：Purpose:
目的
To establish food purchase, issue and inventory.
建立食品采购,发放和库存制度
Policy:
政策
All food purchases will be treated as a direct cost to the Kitchen. However, the Executive Chef must maintain his food storeroom in an orderly manner with proper storeroom controls.
所有食品采购必须是计入厨房的直接成本。行政总厨必须维持食品库在正确仓库管理。
Procedure:
程序
Security : Chef will maintain one of two keys issued for access to the storeroom (The second being at security office to be signed out by the storeman/receiver daily for access to the store). Only the Chef and authorised personnel will have access to the storeroom.
安全:厨师进入仓库将使用两把钥匙中的一把。(第二把钥匙存放在保安部并且仓库保管员已签名记录离开时间/收货员每天进入仓库)只有厨师和授权人员可以进入仓库。
Food Purchases received must be placed in the storeroom by the storeman as quickly as possible. The stock must be properly rotated to ensure older items are utilised first.
食品采购收货必须尽快由厨房有关人员安置于仓库。库存货物必须正确地周转以便前期购货品可以优先使用。
Chef can if he chooses to do so use Bin Cards to keep track his stocks received and issued. Storeman will maintain / update Bin Cards.
厨师长可以使用卡片来明确收发货记录。仓库保管员将保存和维持卡片的更新。
Re-ordering of stock will be via way of daily market list to pleted by the Chef or designate and forwarded to purchasing to Place Order.
厨师长或指定人员在重新订货时将通过每日市场清单来完成,并且转给采购部去订购。
Chef is responsible to ensure food quantities ordered are reasonable in order not to overstock items.
厨师长负责确认食品数量定量在合理的范围内,而不应该进过多的货。
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