SOP Number: Kitchen / F&B Production SOP – 2
Department: Kitchen / Food Production – Preparing the kitchen for service
Date Issued: 09-Sep-2018
Time to Train: 30 Minutes
Purpose of this SOP:
The purpose of this standard operating procedure for the kitchen is to prepare all mise en place consistently and in a timely manner, in order to facilitate an efficient service delivery.
The kitchen operations service standards defined here will help the kitchen staff to achieve the hotel‘s operational goals and standard.
Kitchen Opening Standard Procedures:
- All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes.
2) Explain the menu items on a daily basis prior to service to all Kitchen staff.
- All the chefs should be familiar with the preparation for the different dishes.
- All the chefs should be familiar with the presentation and garnish required for each dish.
- Make sure the chefs are familiar with all the equipment, plates needed in preparation.
3) Allocate the sections to respective chefs prior to service.
- All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service.
- Any special requirements for each shift or section should be highlighted.
4) Ensure that food production personnel work in a professional and efficient manner at all times.
- Food production personnel are fully competent in the preparation of the required dishes.
- Chefs should adhere to all kitchen hygiene and safety procedures at all times.
- The Chefs should make sure that their work area is clean and tidy at all times.
- The Chefs should assemble all appropriate ingredients in advance to ensure efficiency and work productivity.
- All initial preparations are completed efficiently and items are stored correctly until required.
5) Assemble dishes in a timely and appealing manner.
- Crockery is correct, clean, polished and not damaged.
- Crockery is placed in a hot box one hour prior to service.
- Dishes should be prepared in accordance with the hotel’s standard recipes.
- The Sous Chef should lead kitchen service from the pass.
- All orders are dictated to by the sous chef or executive chef or on the kitchen order display system.
- Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy.
6) Ensure that the wash-up or stewarding area and equipment are clean and tidy.
- All equipment should be kept in a clean and safe state at all times.
- Dishwashing machines are checked for cleanliness before use and maintained.
- Water is changed at least twice a day and is at the correct temperature at all times.
- Correct quantities of dishwashing detergent to be used and rinse aid are safely used.
- Waste disposal facilities are effectively used.
- Waiting for staff correctly and safely clear, stack and sort crockery, cutlery and glasses.
- All breakages must be recorded and careless breakages by the staff should be noted and reported to management.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. Who is responsible to check the employees grooming and punctuality?
Q3. Explain how the chefs should work in a professional and efficient manner?
Q4. Who is responsible to check and garnish the prepared dishes?
Q5. How to ensure that the wash-up area and equipment are clean and tidy?