Preparation for Kitchen Service or Kitchen Opening Task
Preparation for Kitchen Service or Kitchen Opening
Task
SOP Number: Kitchen / F&B Production SOP –
2
Department: Kitchen / Food Production
- Preparing the kitchen for service
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:
1) The Executive Chef or Sous Chef should
ensure that kitchen employees arrive on duty at the appointed time.
·
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?
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