Welcome Chef Razowl Khanal Page

                                                                                   Recipes  Two eggs Hollandaise sauce Hash brown potato Salad Gill tomato  White Vinegar Salt English muffin Spinach Chop Mushroom   Cooking Methods  Get the pan add into the  boiling water than add the Salt and white vinegar Beaked the egg in to small bowl than add the egg into  the water Live it cooking around 3 minutes “cook it medium cook ” Take it from the water  Get the cooking pan reheat it Add the butter  add chop onion and chop onion in to the pan cook it for 30 sec Add the spinach ,cook all around 2 minutes   Cat the English muffin one to two Add to etch part butter than toasted Add the Florentine top of the  English muffin Add the egg after cooking top of the all 

  SOP for Microwave Oven Usage and Safety SOP Number:  Kitchen / F&B Production SOP – 17 Department:  Kitchen / Food Production - Microwave Oven Time to Train:  20 Minutes Purpose of this SOP: No chef shall misuse the microwave oven through lack of knowledge, and the principal use of microwave is as a heating process and not a basic form of preparation. The  Executive Chef  and  the Sous Chef  should be responsible to ensure that the microwave oven is used properly by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets. Using Microwave Oven Standard Procedures: Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your's and others safety, and also to avoid any injury while operating these equipment.  1.       Certain precautions should be taken whe

  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.

  Kitchen Closing Duties or Kitchen Shift End Task SOP Number:  Kitchen / F&B Production SOP – 3 Department:  Kitchen / Food Production - Kitchen Closing Duties Time to Train:  30 Minutes Purpose of this SOP: This kitchen standard operating procedure or policy is to carry out all kitchen closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises and stock. The Kitchen Closing duties SOP helps to achieve the hotels standard and make sure that all crucial tasks are is done correctly at the F&B production department. Kitchen Closing Standard Procedures: 1) Ensure that all kitchen areas are fully cleaned prior to closing: 1.       Make sure that the fridges and storage areas are left in a clean, tidy manner. 2.       Floors are thoroughly cleaned and mopped. 3.       The kitchen sinks are empty and cleaned and the wash-up area is closed. 4.       The

  Kitchen Pest Control Standard Procedure and Policies SOP Number:  Kitchen / F&B Production SOP – 4 Department:  Kitchen / Food Production - Pest Control Time to Train:  30 Minutes Purpose of this SOP: The purpose of this policy is to ensure that the hotel kitchen premises have refrained from all pests. Also to ensure problem areas can be identified and effective measures can be taken promptly while ensuring that the minimum disturbance is caused to the kitchen operation. All sincere efforts should be made by the kitchen staff and the management to ensure that pests are controlled in the kitchen area, including the use of a licensed Pest Control Operator (PCO). The kitchen staff should follow the pest management standards defined by the hotel using the following steps.   Kitchen Pest Control Standard Procedures:  1) How to deny access to pests in the kitchen area? 1.       Always make sure to use reputable suppl