Kitchen staff should be familiar with the use methods and operating standards of all kinds of mechanical equipment, and operate all kinds of mechanical equipment in strict accordance with the operating procedures. They are not allowed to change the operating procedures at will, and illegal operation is strictly prohibited. Once the equipment starts running, the operator shall not leave the site at will. When electrical equipment is running at high temperature, pay attention to the change of machine running and oil temperature, stop running in time, and report to the chef or manager in time. When there is a fault, it is not allowed to disassemble the equipment at will, and it should be repaired by professionals in time. All kinds of knives used by chefs should be strictly managed, used and placed in strict accordance with requirements. When not in use, the tool should be placed in a fixed position, and it is not allowed to frighten others at will, nor to point the tool at others at will. After receiving the documents, the knives should be stored in a fixed location, and the chef should not take them out of the kitchen at will. When not in use, it should be put in a fixed place. It is strictly forbidden to lend it to others at will, and it is strictly forbidden to leave it anywhere. Otherwise, the tool rest will be responsible for the adverse consequences. All kinds of equipment in the kitchen are managed by special personnel, and others are not allowed to touch them at will. Check all kinds of kitchen facilities and equipment regularly to eliminate unsafe hidden dangers in time. Check the safety of oil circuit, valve, gas circuit, gas switch and power switch one by one before work every day. When problems are found, they should be repaired in time, and it is strictly forbidden to deal with them privately. It is forbidden to wipe the power switch with a wet rag, turn on the power without permission, and use faulty equipment. After the work, the power supply, doors and windows should be turned off and checked. If the kitchen is found to be stolen, the personnel on duty or those who find it should do a good job of on-site protection and report it to the superior for handling in time. And assist leaders to keep abreast of the situation. Master the placement and use of fire-fighting facilities and fire-fighting equipment in kitchens and restaurants, and often check the power cord carefully. If it is found that the power supply is overloaded and the wire is aging, it should be repaired in time and reported to the superior. Once a fire breaks out, you should call the fire alarm number quickly and briefly explain the fire location and department, and try your best to put out the fire. And guide the guests to evacuate the site safely according to the fire control organization. When using alcohol stove, don't add alcohol to the burning alcohol stove, and keep the alcohol away from the fire source. During normal operation, the door of the kitchen exit should not be locked and kept open. For kitchen range hoods and tube covers, clean them regularly. When cleaning the kitchen, don't spray water on the electrical switch to prevent electrical short circuit from causing fire. When frying, pay attention to control the oil temperature to prevent the oil pan from catching fire. Before leaving work at night shift, the kitchen should be carefully inspected, the fire should be extinguished, and all oil and gas valves should be closed, so that there is no oil leakage. Keep the working environment clean, remove all kinds of oil stains on the workbench, and clean the range hood regularly. Employees are prohibited from smoking at work.