STANDARD OPERATING PROCEDURE KITCHEN 

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STANDARD OPERATING PROCEDURE

KITCHEN                                                        

Compiled by:

 Culinary Management

1. INTRODUCTION AND THE FOOD CONCEPT

  1. Introduction

…..

….. Restaurants – Aspires to be Dubai’s most glamorous restaurants. It creates a refined atmosphere with unobtrusive service and inventive cuisine. Our Design team has produced a one of a kind restaurant space in ….. with its use of wood and the simple ambiance that gleams in natural sunlight. The outdoor seating, Restaurant inner space and  ….. is definitely going to be a place that the Patrons would like to visit and spend many hours lazing whilst enjoying the trend of Contemporary  ….. & International ….. to. The spirit of the place is fresh and fashionable, modern but with an eclectic mix of finishes and furnishing. The Wood and overall look of the space gives the feeling of being chick and energetic.

The luxurious yet modern and elegant seating inside and outside is the perfect place for an aperitif or cocktail with high energy music to match. Energy, efficiency and buzz are the key words! The Bar provides an international array of Mocktails, signature beverages, a thoughtful wine list & anything one wishes to savor on!! The space provides an inviting respite for a private party or special occasion.

  1. Introduction to the Food Concept

The food concept at ….. is Contemporary …..& International BBQ Grill, which is an entirely unique and original concept which is been introduced to the ever inventing Dubai Culinary World. The menu has approximately ….. dishes which are entirely different in terms of flavors, textures and composition. The flavors are clean, to the point and every dish has not more than a few prominent flavors which will otherwise lead to a lot of confusion on palate. The Kebabs are uniquely flavored with house ground spices & spice mixes.

The vegetables and herbs used in cooking are at their best in terms of freshness and quality. They are however, not organic. The meats are marinated with traditional methods to optimize the flavors and cooked on live charcoal to add in that unmatchable flavor which is a legacy that we take to a different level from The Meating Room where it all started.

The menu consists of the restaurant Menu for Lunch & Dinner, Appetizers Menu, & Bar Beverage Menu. We will also introduce Weekend Special as we move forward

This department lays a lot of emphasis on skills, standard recipes and delegation of responsibility. This will be further elaborated in this document in the following chapters.

2. INTRODUCTION TO THE  KITCHEN

2.1 Introduction

The kitchen is located on LHS of the restaurant which is an entirely different structure of approx area of 1000sq feet. It consists of the following sub sections-

  • Bulk Production & Pre preparation Area
  • A la carte section (Island Kitchen)
  • Salad & Dessert section
  • Grill section

The idea behind the bulk production kitchen is to prepare all the basic gravies, sauces, marinated meats, vegetable preparations and almost every other mise en place is done in this section during the day.

In the evening, the same kitchen is used to pick up a la carte orders

The other sections of the kitchen are then provided with the basic mise en place which ensures a smooth operation and consistent food production.

The Grill section is where all the kebabs are cooked on skewers, slow cooked meats are finished and then plated. The accompaniments are picked up from the inside kitchen which will be co ordinated by a Chef on Duty. He will play a vital role in exact coordination as the menu is multi cuisine with some Asian stir fries, tandoor cooked breads, steaks cooked on charcoal which varies greatly in the temperature at all time.

2.2 Hierarchy and Manpower Planning

The hierarchy in the Kitchen Department comprises of six levels. It should be noted that most of the associates have specialized skills in particular sections of this department

 Corporate Chef/ Executive Chef

Head Chef

 Sous Chef

Chef de Partie

Demi Chef de Partie

Commissary/ Commie Chef

Each sub section of the kitchen is headed by a DCDP / Commie 1 who reports to Sous Chef & later to Head Chef who is the chef entirely responsible for the daily kitchen operation.

Employees have been given a proper task distribution at all levels on a regular day. Manpower planning is essential because replacement for individual associates is not easy. This problem is especially cited during busy season   which is October onwards, Christmas and New Year when the staff is expected to double their production in terms of work. Hence, it essentially means that the same skeleton staff is required to perform more than the regular with the consistent infrastructure.

The employees are divided into different shifts based on the routine observed over a period of time. The staff is also rotated within the different sections of the kitchen so as to make them multitasking chefs and also it’s a good learning for the team. It also helps in replacing staff who is on leave or is absent from work.

2.3 Role Played By the Individuals Holding Particular Designations

While discussing the roles of individuals, it is important to take into consideration that, many of them overlap as there exists a very limited skeleton staff. Further on, the description is strictly based on the observations of the Executive Chef / Corporate Chef,

 Corporate Chef / Executive Chef

The Executive Chef /Corporate Chef is responsible for the overall Kitchen operations for the various outlets (At present allocated set by company and day to day operation reporting to the General Manager / Managing Director/ CEO

MAIN RESPONSIBILITIES

1. Train all supervisors (Head Chef, Sous Chef) and junior employees in various kitchen management activities and ensure compliance to all recipe and create new dishes as per current market trend to update menu specifications and ensure optimal level of hygiene in work areas at all times.

2. Administer all budgets (Proposed to higher management as per the operational requirement) for the Department and monitor all costs of food and labor and assist in hiring and training of all employees.
 

3. Monitor all activities and ensure compliance to all standards and policies and provide require training to all employees and provide required training as per requirement

4. Provide required formats for the operations like HACCP Formats & Records & Supervise all records are maintained by the assigned Chef (Head/ Junior Sous) within required forms

5. Assist to prepare all food preparations as per standards set and ensure optimal use of variety of ingredients, new recipe development, food presentations (develop & train the kitchen team)

6. Authorize requirements of all required ingredients in bulk and ensure optimal quality of all ingredients. Take occasional feedbacks from the Head Chef &  Sous Chef in terms of quality and consistency of raw material and share the same with the vendors for any feedback or changes to be done.


7. Minimize all wastage and ensure optimal utilization of all kitchen equipment’s according to manufacturer recommendation and periodically check that a neat and clean kitchen area is maintained by the team.

8. Guest Interaction & Feedback- Occasionally interact with the guests in order to take feedback from them, Improvise where necessary as per requirement.

9.Create Operational Manuals Formats (recipe costing, inventory in out, CCP’S & HACCP, monthly food cost, events PNL, forecast, standard recipe book, DM filing documentation,

Head Chef

Reports to – Group Head Chef / Corporate Chef

The Head Chef reports to Executive Chef / Corporate Chef. The Head Chef is secondary in charge of a complete Kitchen, The Head Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved with the daily operations in the Kitchens. The Head Chef is to also share the vision of the Executive Chef / Corporate Chef Lead through example, extremely well disciplined, Walk the Talk, Display Professional Attitude & Maturity.

MAIN RESPONSIBILITIES

  1. Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation,
  • The practical sharing of knowledge & recipes with all staff  in the kitchen
  • To monitor & help in the daily receiving of the food items into the receiving, Order the meats and take final approval from the Corporate Chef / Executive Chef.
  • To notify the Executive Chef/ Corporate Chef when supplies are not adequate or are not of the desired quality.
  •  Daily checking of mis-en-place, spoilage and wastage and production controls, to ask & follow advise from the Executive Chef / Corporate Chef.
  •  To assist the Executive Chef / Corporate Chef in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,
  •  Checking for the correct recipe usage and upgrading whenever necessary with approval from the Executive Chef / Corporate Chef
  •  To delegate the daily duties for the sections and to give the daily briefing,
  •  To control the costs of the sections, making sure the correct foods are used for the correct job,
  1.  To check on machine usage, cleanliness, and the safety aspects in the kitchen,
  1.  Follow and implement the hygiene of the kitchen, and the closing down duties, Check HACCP records if maintained properly by staff.
  1. Direct Supervision of Bulk Production items & Outdoor event food Production
  1.  Give the direct supervision of the chef de parties and their immediate area.
  1.  Create staff duty rosters and maintain holiday plan and recruit new employee,
  1. 15.   To ensure timely and quality service of our menu items according to   specifications and guest expectations.
  1.  To support and participate in activities. such as cost savings, employee retention etc. which will serve to better our operations and the growth of the company
  1. Create Operational Manuals Formats (recipe costing, inventory in out, CCP’S & HACCP, monthly food cost, events PNL, forecast, standard recipe book, DM filing documentation,

Multi cuisine. Would be advantageous to have had experience overseas, or to have participated in a number of food promotions involving Expatriate chefs.

Job Description Sous Chef

Reports to – Head Chef (Direct Reporting)

The Sous Chef reports to Head Chef. The Sous Chef is secondary in charge of a complete Kitchen, in absence of Head Chef, The Sous Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved with the daily operations in the Kitchens. The Sous Chef is to also share the vision of the Head Chef, Lead through example, extremely well disciplined, Walk the Talk, Display Professional Attitude & Maturity.

MAIN RESPONSIBILITIES

1. Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation,

2. The practical sharing of knowledge & recipes with all staff in the kitchen

3. To Maintain Stewarding staff roster, giving guidance and checking their work   standards & grooming.

4To monitor & help in the daily receiving of the food items into the receiving, Butchery meats & internal outlet transfers of cooked/ raw/ marinated food

5. Notification to the Head Chef when supplies are not adequate or are not of the desired quality.

6. Daily checking of mise-en-place, spoilage and wastage and production controls, to ask & follow advice from the Head Chef.

Maintain the necessary records & filing of temperature records.

7. To assist the Head Chef in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,

8. Checking for the correct recipe is followed throughout and upgrading whenever necessary with approval from the Head Chef.

9. To delegate the daily duties for all kitchen sections

10. To control the costs of the kitchen sections, making sure the correct foods are used for the correct job,

11. To check on machine usage, cleanliness, and the safety aspects in the kitchen,

12. Follow and implement the hygiene of the kitchen, and the closing down duties, in conjunction with Head Chef

13. To directly supervise the chef de parties and their immediate area,

14. Check the personal hygiene, grooming and uniforms of all the Kitchen staff on a daily basis

15. Assist Head Chef to prepare staff duty rosters and maintain holiday plan.

16. Daily briefing for the entire kitchen team in conjunction with Head chef

17. To ensure timely and quality service of our menu items according to specifications and guest expectations,

18. To support and participate in activities, such as cost savings, employee retention etc, which will serve to better our operations or the efficiency of the company,

19. To Coordinate between the Purchase department & requisitions from TMR 1 Chef for daily transfers & maintain necessary records.

20.  coming Up with hand on and ideas to menu planning and updating.

21. Directly Control and track on keep daily base documentation HACCP/CONSUMPTION etc As per Company Formats.

22. Provide proper report to the Head Chef.

Chef De Partie/ Demi Chef De Partie

The Chef de Partie is the main person in charge of a particular section in the kitchen. They report directly to the Sous Chef and are responsible for all the workers in their own section. Their main responsibility is for the production of food items, their quality and the quantity, and the successful operation of their own part of the kitchen operation whether it is the Butchery, Bakery, Pastry, Garde Manger, Hot Kitchen and so on. This is the most senior rank and file position, and the goal of a Chef de Partie would be to work towards an Executive position within the operation.

Job Description – Chef de Partie/ Demi Chef de Partie

Reports to – Head Chef / Sous Chef (Direct Reporting)

MAIN RESPONSIBILITIES

1. Hands on involvement in Production of all items from their particular area, with the correct recipe and procedure, correct quantity and of good quality following the required HACCP Procedures.

2. To maintain the hygiene in their respective areas, and keeping a check on machine cleanliness, during or at end of each task for which the machine may be used. Follow all the safety standards and train commies to use the same.

3. doing the requisitioning for their respective sections and give it to Sous Chef/ Head Chef before the decided time  rotation, storage and correct usage of all foodstuffs in their respective sections

4. To control the wastage and the costs of their section, and to always meet Menu items specifications, consistency, texture & taste with appropriate garnishes

 5. To directly supervise all the commies in the section,

 6. To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working continually towards the betterment of our guest expectations,

 7. In the absence of Senior Chefs, ensuring timely and quality service of our menu items according to service specifications and set standards.

 8. To ensure that all food display areas, such as Display Kitchen are kept in prime condition at all times, according to our Standard and Procedures,

Commie chefs/ line cook

Commis I’s are the main “backbone” of the Kitchen. They are qualified and experienced to a good degree, but need more seniority before moving into the Demi Chef De Partie position. They can be general cooks, or specializing in one area such as Bakery, Pastry, Hot Kitchen Butchery or Garde Manger. Their responsibilities are already getting more as they produce all the Food items in the Kitchen. Good Commis I’s can give your Kitchen a very good name in Food, as these cooks handle most of the practical work.

MAIN RESPONSIBILITIES

1. All the Production of the Food items in their Section, following the Recipe cards and Quality specifications,

2. To Requisition and make sure the Section has adequate food stocks,

3. To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget,

4. To take direct Control of the Commis II, Commis III’s and Trainees in their section,

5. To keep to the Standards of Hygiene, Safety and Sanitation as specified,

6. To Train all the under Staff in the Section,

7. To work according to the Standards and Procedures of the Kitchen,

8. To carry out their designated duties to the best of their abilities,

9. To be honest and diligent in their work, showing dependability and enthusiasm for the team,

3.COST CONTROL PROCEDURES

  1. Lower inventory levels- to evaluate the inventory levels product by product as per the consumption pattern. This is to be done every 2-3 months as per the menu consumption.
  • Certain Items that are low consumption to be bought from Lulu or Al Adil as we need to get minimum quantity from the vendors and due to low consumption, the item is stored in our premises which is a money block
  • Surprise checks of Dust bins.
  • Upselling of near expiry menu dishes in conjunction with front of the house team
  • One stop shopping- to Consolidate purchases with a prime vendor arrangement. This practice of buying a large portion of products from one broadline supplier is much more common in more highly profitable restaurants than it is in marginally successful ones. As this gives a better negotiation power & can also get us better credit facility
  • Recipes Costing- All the recipes to be costed and the selling price of each dish has to be in conjunction with the cost of food.
  • Upselling low cost high profit menu items which will balance the high cost low margin food menu items.
  • Switch off equipment when not in use.
  • Control over quantity of charcoal that needs to be burnt as per the follow of food orders.
  1. Pre thawing meats in chiller than in running water thereby saving the consumption & wastage of water

3. SHIFT WISE DUTIES AND RESPONSIBILITIES

3.1 Introduction

There are Xyz employees in total in working in the department as the recruitment they are divided into the following shifts to distribute the work as per the requirements of operation: –

  • Morning Shift (0900 hours to 1900 hours)
  • Evening Shift (1400 hours to 0000 hours)
  • Late Evening Shift (1600 hours to 0200 hours)

3.2 Kitchen Staff & Stewarding Procedures and responsibilities

There are XYZ employees in total working in the department as the recruitment they are divided into the following shifts to distribute the work as per the requirements of operation. The Shift hours are xyz hours and they Report to Head Chef (Sous Chef in absence of Head Chef)

3.2.1 Section Wise Standard Operating Procedures- Kitchen Stewarding

Department: Kitchen Steward
Section: dish washer/ pot washer
Shift: Morning Time of Opening of the Section: xyz Hrs xyz Hrs

0830: Kitchen steward must be in the correct uniform before starting there shift

Black shoes must be worn with socks at all times

0845: Sanitize your hands before entering the kitchen.

Switch on the lights. Read the Kitchen Logbook, make note of concerned messages.

0900: Report to Chef on duty and receive special messages if any.

Check the levels of detergents in each of the machines

Turn on washing machine set up section for service

Set up silver pre soak bus tubs, placing aluminum foil in the bottom with hot water 100 grams salt and 1 tablespoon of   soap solution

Check that cleaned & emptied rubbish bins with garbage bags have been placed into each section.

0910: Check for cleanliness as per the checklist; report engineering needs if any.

Check that the kitchen is very clean

Check that pot wash and dish wash is empty and cleaned by the evening shift previous night.

Check the garbage area, receiving area for cleanliness.

Check for all the special cleaning done in the night.

Washing temperature for the machine pre wash 68 oc to 77 oc 1st rinse 74 oC to 82 oC then the final rinse 82 oC to 92 oC

When working the dishwasher make certain that all food scraps are scraped of the plates before we wash it.

Make certain that all dishes coming from the restaurant are washed and stacked neatly

1000: Sweep and mop the floors in the kitchen department, passage for servers.

Check and wash the walk in floor.

1100: Clean the Basement Store area (after the receiving is done)

1115: Clear the pot wash and dish wash area.

                                    .

1430:  Clear the dish wash area

1500:  Complete cleaning of the kitchen floor, Store area and corridor with soap solution and hot water

Shift handover to the evening shift.

1700: Do the special cleaning for the day.

1800: Set up the pass, check for all plates, cups etc. and wipe them and stack neatly.( this can also been done by Restaurant Waiter/ Under the Service staff supervision)

1900 : occasional kitchen cleaning, empty out the dustbins and clean dish wash & pot wash area till 2100 ( End of shift)

It is very important that the kitchen steward is constantly present at the dish wash & pot wash area during the lunch service hours. They have to constantly refill the crockery from the dish wash and stack in the respective kitchen sections. And also the kitchen utensils need to be washed immediately and returned.

Department: Kitchen Steward
Section: dish washer/ pot washer
Shift: Afternoon Time of Opening of the Section: 1200 Hrs 0000Hrs

11.30: Kitchen steward must be in the correct uniform before starting there shift

Black shoes must be worn with socks at all times

11.45: Sanitize your hands before entering the kitchen.

Switch on the lights. Read the Kitchen Logbook, make note of concerned messages.

1200: Report to Chef on duty and receive special messages if any.

Check the levels of detergents in each of the machines

Turn on washing machine set up section for service

Set up silver presoak bus tubs, placing aluminum foil in the bottom with hot water 100 grams salt and 1 tablespoon of   soap solution

Check that cleaned & emptied rubbish bins with garbage bags have been placed into each section.

12.10: Check for cleanliness as per the checklist; report engineering needs if any.

Check that the kitchen is very clean

Check that pot wash and dish wash is empty and cleaned by the morning shift previously.

Check the garbage area, receiving area for cleanliness.

Check for all the special cleaning done in the night.

Washing temperature for the machine pre wash 68 oc to 77 oc 1st rinse 74 oC to 82 oC then the final rinse 82 oC to 92 oC

When working the dishwasher make certain that all food scraps are scraped of the plates before we wash it.

Make certain that all dishes coming from the restaurant are washed and stacked neatly

1300: Sweep and mop the floors in the kitchen department, passage for servers.

Check and wash the walk in floor.

1300: Clean the Basement Store area

1345: Clear the pot wash and dish wash area.

                                    .

1430:  Clear the dish wash area

1500:  Complete cleaning of the kitchen floor, Store area and corridor with soap solution and hot water

Shift handover to the evening shift.

1700: Do the special cleaning for the day.

1800: Set up the pass, check for all plates, cups etc. and wipe them and stack neatly.( this can also been done by Restaurant Waiter/ Under the Service staff supervision)

1900 : occasional kitchen cleaning, empty out the dustbins and clean dish wash & pot wash area till 0000 ( End of shift)

It is very important that the kitchen steward is constantly present at the dish wash & pot wash area during the lunch service hours. They have to constantly refill the crockery from the dish wash and stack in the respective kitchen sections. And also the kitchen utensils need to be washed immediately and returned.

Department: Kitchen Steward
Section: dish washer/ pot washer
Shift: Evening Time of Opening of the Section: 1500 Hrs 0300Hrs

1430: Kitchen steward must be in the correct uniform before starting there shift

Black shoes must be worn with socks at all times

1445: Sanitize your hands before entering the kitchen.

Switch on the lights. Read the Kitchen Logbook, make note of concerned messages.

1500: Report to Chef on duty and receive special messages if any.

Check the levels of detergents in each of the machines

Check that cleaned & emptied rubbish bins with garbage bags have been placed into each section.

1710: Check for cleanliness as per the checklist; report engineering needs if any.

Check that the kitchen is very clean

Check that pot wash and dish wash is empty and cleaned by the morning shift

Check the garbage area, receiving area for cleanliness.

Check for all the special cleaning to be done in the night.

When working the dishwasher make certain that all food scraps are scraped of the plates before we wash it.

Make certain that all dishes coming from the restaurant are washed and stacked neatly

1800: Sweep and mop the floors in the kitchen department, passage for servers.

Check and wash the walk in floor.

1900: Clean the Basement Store area (after the closing of store)

2015: Clear the pot wash and dish wash area.

                                    .

2130:  Clear the dish wash area

0200:  Complete cleaning of the kitchen floor, Store area and corridor with soap solution and hot water. Special night cleaning to be done and fill in the necessary record for the same.

It is very important that the kitchen steward is constantly present at the dish wash & pot wash area during the lunch service hours. They have to constantly refill the crockery from the dish wash and stack in the respective kitchen sections. And also the kitchen utensils need to be washed immediately and returned.

3.2.2 Section Wise Standard Operating Procedures- Kitchen Operations

Department: Kitchen
Section: Bulk Production Kitchen
Shift: Morning shift starts at 0900 hrs
  • Sanitize your hands before entering the kitchen then sanitize the kitchen.
  • Read the Kitchen Logbook, make note of concerned messages.
  • Report to Chef on duty and receive special messages if any.
  • Check the refer temperatures and Update the format.
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • 0910:Check the day’s menu Mise en place.
  • Ensure hot plate, salamander, oven, plate warmer, gas pilot and all the equipment in the area are switched on and are ready for the service
  • Prepare if any mis en place needs to be done
  • 1100:clean down the whole alacarte kitchen area making certain that we use plenty of soap  ready for lunch orders
  • Clean up the area once the lunch service is over.
  • Before winding up, prepare the entire mis en place required for the next day. Ensure all the mis en place are kept covered and date and labelled.

Standard Operating Procedures

Department: Kitchen
Section: A la Carte  Kitchen
Shift: shift starts at 1000 hrs
  • Sanitize your hands before entering the kitchen.
  • Read the Kitchen Logbook, make note of concerned messages.
  • Report to Chef on duty and receive special messages if any
  • 1005: Check the refer
  • Make certain that we have a wet and dry bin for your section
  • 1030: Switch on all equipment that are required for the service
  • Set the refers, taste and check everything for discarding, sorting out and for use
  • Requisite for stores according to the checklist and arrange them according to standard storage procedure
  •  Do the Lunch and All Day Dining mis en place
  • Check and ensure that mis en place for All Day, Bar snack menu are ready.
  • Ensure all the small equipment are ready and clean for service
  • 1130:Place sauces & soup in the bain marie and set up the station
  • 1500: Clean up the area thoroughly once the mise en place  is over.
  • 1530: Team briefing
  • 1530: Prepare the mis en place required for the next day’s lunch. Ensure all the mis en place are kept covered and date and labelled.
  • Check everything is stored properly back in the refers according to the standard storage procedures
  • 1700: Help out in the dinner mis en place.
  • The staff may leave until the evening chef is happy with what is on in his section in terms of preps.

Standard Operating Procedures

Department: Kitchen
Section: salad section
Shift: Lunch shift / Dinner Shift
  • Sanitize your hands before entering the kitchen.
  • Read the Kitchen Logbook & check with the chef, make note of concerned messages.
  • Check the refer temperatures and Update the format & reservations
  • Switch on equipment that are required for the service, switch on the deep fat fryer
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • Make certain that you have a wet and dry bin
  • Set the refers, taste and check everything for discarding, sorting out and for use
  • Ensure the work place is clean.
  • Check for stores – order for requirements according to the checklist.
  • Proceed with a la carte mise-en-place as per the day’s menus
  • scrub down the kitchen with hot water and soap and sanitizer
  • 1530: team briefing with every one
  • Pick up of A la carte orders
  • In the meantime go ahead with next days mise en-place
  • Clean up the area thoroughly once the service is over.
  • Switch off the equipment not required
  • Set the walk-in & refers, ensure all the mis en place are covered and date labelled
  • Requisite stores for next day
  • Update the log book and list down special orders for the next day if any. In case you need bread for next day, crosscheck with bakery chef again
  • Check the mis en place are available for next day morning shift. Close the station with thoroughly cleaned work area, refers and equipment
  • Check all the taps, Ensure that the sinks are clean
  • Soak chopping boards in chlorine. Check the refer temperatures, gas valves, equipment
  • Strain the oil of the deep fat fryer & change if required
  • Switch off the lights which are not needed

Standard Operating Procedures

Department: Kitchen
Section: Grill section
Shift:  Lunch shift / Dinner Shift
  • Sanitize your hands before entering the kitchen.
  • Read the Kitchen Logbook & check with the section In charge chef, make note of concerned messages.
  • Check the refer temperatures and Update the format
  • Switch on equipment that are required for the service. Check for stock of charcoal for service.
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • Make certain that you have a wet and dry bin
  • Set the refers, taste and check everything for discarding, sorting out and for use
  • Ensure the work place is clean.
  • Check for stores – order for requirements according to the checklist. Co ordinate with Bakery chef for the bread requirement for Lunch menu &  Cyclic Sandwich menu and Deli Menu
  • Proceed setup of mise-en-place as per the menus
  • scrub down the kitchen with hot water and soap and sanitizer
  • 1530: team briefing with every one
  • Ensure plates & crockery is cleaned & wiped and kept in and Ensure all the small equipment are ready and clean for service
  • Pick up  orders
  • In the meantime go ahead with next day’s mise en-place
  • Clean up the area thoroughly once the service is over.
  • Switch off the equipment not required
  • Set up the refrigerator , ensure all the mis en place are covered and date labelled
  • Requisite stores for next day/ coordinate with chef in charge for any requirements for the next day
  • Update the log book and list down special orders for the next day if any. In case you need bread for next day, crosscheck with bakery chef again
  • Check the mis en place are available for next day morning shift. Close the station with thoroughly cleaned work area, refers and equipment
  • Check all the taps, ensure that the sinks are clean
  • Soak chopping boards in chlorine. Check the refer temperatures, equipment
  • Switch off the lights which are not needed

Standard Operating Procedures

Department: Kitchen
Section: Tapas
Shift: Late Evening shift starts at 1600 hrs
  • Sanitize your hands before entering the kitchen.
  • Read the Kitchen Logbook, make note of concerned messages.
  • 1605: Report to Chef on duty and receive special messages if any.
  • 1607: Check the refer temperatures and Update the format.
  • Check for cleanliness as per the checklist, report Engineering needs if any
  • Check the refers for cleanliness with everything stored according to Standard Storage Procedures
  • Switch off the equipment, which is not in use.
  • Ensure that deep fat fryer oil is strained, change if required
  • Pick up of A la carte orders if any
  • 1800:Take a round of the kitchen to check the functioning & refer temperatures
  • 2000:Prepare Tapas  that has to be handed over to the morning shift
  • Supervise night cleaning done by kitchen stewarding
  • Check all the mise-en-place is stored according to the standard storage procedure
  • Ensure all the mis en place are kept covered and date and labelled.
  • Proper hand over of the kitchen to the next shift.
  • Report to the Chef on duty before leaving and inform about any special incidents. He should fill in the log book mentioning the daily operation incidences that need to be discussed with the kitchen

Standard Operating Procedures

Department: Kitchen
Section: Butcher
Shift: General Opening of the Section: 1000 Hrs
  • Switch on the lights.
  • Sanitize your hands
  • 1000: Read the Kitchen Logbook, make note of concerned messages.
  • 1000: Report to Chef on duty and receive special messages if any.
  • 1010: Check the refer temperatures and Update the format.
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • Monitor the room temperature. Clean the boards
  • 1030:Check for days kitchen meat requirements
  • 1045:Check the deep freezers & refers for different cuts of meats & their quantities 
  • Set up the work station, assemble all equipment for use
  • 1000-1400: Receive the meats according to orders placed & specifications.
  • Transfer immediately to the refers as per Standard Storage Procedures
  • 1200:Issue cuts to different sections according to transfers
  • Ensure gloves are worn before working with food produce
  • Process the meat according to requirement & specifications
  • Requisite for meat for purchase
  • Obtain butcher requisition from all the Chef on Duty.
  • Ensure that sufficient stock is there for different cuts of meats
  • 1530 Staff briefing Clean the area &equipment’s sanitize as per checklist
  • Dip chopping board’s knives & all other small equipment’s in chlorine.
  • Ensure the area is disinfected
  • Check refer, freezer and room temperature, update the chart
  • 1800:Keep the meat required for the next day out in the refer to thaw
  • 1830 Check if the main kitchen needs a hand. If not go home.

Standard Operating Procedures

Department: Kitchen
Section: Bakery & Confectionery
Shift: Morning Opening of the Section: 1000 Hrs
  • Time of Sanitize your hands before entering the bakery.
  • Switch on the lights and make sure that the Oven is switched on and hot
  • 0530:Read the Bakery Logbook; also read the kitchen log book, make notes of the concerned points
  • Make certain that we have a wet and dry bin
  • Report to Chef on duty and receive special messages if any.
  • 0545Check the refer temperatures and Update the format.
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • Check the white board and the mis-en-place.
  • Make certain that all breakfast items are the very best.
  • Check the retarder proofer, take the breakfast pastries out and bake them
  • Prepare waffle and pancake batter and hand it over to continental section.
  • 0615: Pick up the breakfast buffet and Take rounds of the restaurant to ensure standard set up.
  • 0700Start with the preparation of lunch rolls, also prepare the doughs for next day’s breakfast pastries
  • Check for the day’s menu and cake order if any.
  • Once the lunch rolls are baked, proceed with the rolling of breakfast rolls
  • Pick up the store & arrange according to the Standard Storage Procedures.
  • Check the bulk mise en place are ready for use.
  • Proceed with the buffet desserts and check the mis-en-place for a la carte.
  • 0715: Arrange all the bowls, dessert plates, and platters etc. that are required for the buffet.
  • Taste all the a la carte mis en place, ensure each and every item is ready, covered and date and labeled
  • 1145: Dispatch the buffet breads & deserts.
  • Make sure all the a la carte mis en place are handed over to the pastry finishing section.
  • Take regular buffet rounds for freshness, cleanliness and replenishments
  • Pastry must always be kept very clean
  • Give a proper handover to the next shift, all the mis en place to be date labelled and covered. Fridges to be clean and organized.

Standard Operating Procedures

Department: Kitchen
Section: Bakery & Confectionery
Shift: Evening shift starts at 1500 hrs
  • Sanitize your hands before entering the bakery.
  • Read the Bakery Logbook; also read the kitchen log book, make notes of the concerned points
  • 1500: Report to Chef on duty and receive special messages if any.
  • Check the refer temperatures and Update the format.
  • Check for cleanliness as per the checklist; report Engineering needs if any.
  • Check the white board and the mis-en-place.
  • Must have wet and dry bins.
  • Requisite for ingredients from the stores
  • 1530 staff brief all must attend
  • Lobby and high teas to be presented
  • Set up the refers, all the mis en place to be covered and date labelled
  • Check for the day’s menu, function menus and cake order if any.
  • Check for any picnic boxes for the next day
  • Pack down lunch buffet and plan for the next day along with the morning chef.
  • Check for the bread requirement from the Cold Ladder
  • Take a proper handover from the morning chef
  • 1730 finish with the dinner rolls and breads.
  • Finish and pick up cakes and pastries as per the requirement
  • Prepare all the mis en place for the a la carte desserts and hand them over to the Pastry finishing
  • Prepare bulk mis en place as per requirement.
  • 2000: Set the retarder proofer, load in next day’s breakfast pastries.
  • Switch off the oven and all other equipment which are not in use
  • 2130:Set the walk-in & refers, ensure all the mis en place are covered and date labelled
  • Requisite stores for next day
  • Update the log book and list down special orders for the next day if any
  • 2300:Check the mis en place are available for the night shift, Give a proper hand over of the night menu mis en place
  • Close the station with thoroughly cleaned work area, refers and equipment
  • 2300:Check all the taps, Ensure that the sinks are clean
  • Soak chopping boards in chlorine.
  • 2330:Switch off the lights and ovens
Text Box: Common for All Shifts

There is no formal briefing held in this department. Furthermore, during every shift, cleaning happens on a regular basis such as after every item is prepared, before lunch, before a handover etcetera. Hygiene and sanitation are given utmost priority and there is no exception in terms of compromising on it for any shift.

Every shift is supposed to enter important communication in the log book. Inter kitchen orders form various departments and Function Prospectus from the Banquets forms an important foundation for planning and forecasting.

Note:  Sous Chef and Head Chef does not have a fixed shift.

5 .Document Control

5.1 HACCP Documents

All the HACCP related formats & Documents will be maintained on a daily basis by Head Chef/ Sous Chef / Chef De Partie. The same will be cross checked on a weekly basis Executive Chef / Corporate Chef

Also, an external agency will be consulted in addition to the above to do surprise checks on a monthly basis. Any shortfalls to be corrected and rectified at the same time,

The following records to be maintained

  1. Cooling time & temperature record
  2. Refrigerator freezer temperature record
  3. Personal Hygiene record
  4. Thermometer calibration record
  5. Daily PIC record ( to be filled by PIC) As per food code book instruction

STANDARD SPECIFICATIONS

MVC-427S
APPLE

RECORDS AND FORMATS MAINTAINED

Introduction

Records and formats play an indispensable role in tracking past performance, planning for future, verification and above all systematic functioning of the department. The xyz kitchen also maintains its own set of records and files which are nearly common for all kitchens. There are a variety of formats followed which attempt a minimizing the element of human error to a great extent.

 HACCP Records and Formats

Given below are the names of the formats and record along with the illustrations

  XyzCHILLER TEMPERATURE RECORDTMR/HMR/F-01
Rev no:00
CCPEf.date: 15/03/2019
DATE11.00AM03.00PM07.00PM11.00PM         CORRECTIVE   ACTIONCHECKED BY
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       

MONTH:                                                                                                                           CHILLER No:

__________________________

       Verified By

   
 
  
DateCooking tempCooking TimeItemFood Core Temperature (˚C)              Corrective ActionChecked     by
  After 2 hrsAfter 4 hrs
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        

VERIFIED BY:      

Cool the food from 75˚C to 20˚C in a maximum of 2hrs and from 20˚C to 5˚C with in a further period of 4hrs Cooling done using ice bath or cold water and then kept in chiller.  
   PERSONAL HYGIENE CHECKLISTTMR/HMR/F-05
Rev no:00
HACCP FOOD SAFETY MANAGEMENT SYSTEMEf.date: 15/03/16

Month:____________________________________

Date:Name of EmployeeClean protective clothing wornHands washed and kept cleanNails clean and short  No rings and jewelry wornNo skin infection, septic cuts or illness  Corrective  Action    Checked by
         
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        

____________________                                                                                                                   ___________________

   Checked by                                                                                                                                                         Verified by  

   THERMOMETER CALIBRATION RECORDTMR/HMR/F-04
Rev no:00
CCPEf.date: 15/03/2019

MONTH:         

DATETEMPERATURE BEFORE CALIBRATIONMETHOD OF CALIBRATIONTEMPERATURE AFTER CALIBRATIONCALIBRATION DONE BYCHECKED BY CHEF ON DUTY
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      

Verified By _______________

   DAILY VEGETABLE SANITIZING RECORDTMR/HMR/F-03
Rev no:00
HACCP FOOD SAFETY MANAGEMENT SYSTEMEf.date: 15/03/2019

MONTH:________________________________________ 

DATENAME OF VEGETABLEWATER QUANTITYCHLORINE TAB USEDPPMSANITIZATION TIMESANITIZED BY
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       
       

Verified By : ________________________________________ ( Chef on Duty)

HYGIENE AND SANITATION

Introduction

High standards of hygiene and sanitation are essential for providing safe and good quality food to the customer. The Glasshouse Kitchen Department takes utmost care in ensuring the same. This chapter elucidates the concept of HACCP, procedures to ensure food safety, ideal temperatures with critical limits and simultaneously the application in the Bakery and Confectionery Department.

 HACCP Concept

 HACCP is an abbreviation for Hazard Analysis of Critical Control Points. It is a system by which all hazards that the food may be exposed to are identified, analyzed and controlled to render it safe for consumption.

Bacteria that spoils food thrives under the existence of the following four elements:-

  • Food: Thisprovides the bacteria material consuming which it can grow and develop.
  •  Temperature: Safe range of temperature for all items is identified outside which the bacteria get better conditions o grow.
  • Time: The time (duration) for storage of cooked items/perishables is critical.
  • Water: the presence of water beyond or below a certain period can lead o bacteria development.

As it is obvious n the above description, only time and temperature can be controlled by the employees as food “has” to be produced and water “needs” to be used.

Procedures To Ensure Food Safety

HACCP advocates the implementation of certain procedures which are common to all kitchens in some cases while a few are area specific. The Bakery and Confectionery Department need to follow the following procedures to ensure food safety: –

  • Hot food needs to be cooled in a manner that it attains temperature of 21 degrees Centigrade in 2 hours time and less than 5 degrees centigrade in 6 hours time. This can be made possible by either keeping the hot food on an ice bath or continuously stirring it in a cool area for two hours after which it can be kept in the walk-in cooler to ensure that the temperature goes below 5 degrees Centigrade in he following four hours.
  • Food is safe at temperatures above 63 degrees Centigrade as the bacteria is killed and below 5 degrees centigrade as the bacteria is dormant and inactive.
  • The danger zone for food is between 5 degrees Centigrade to 63 degrees Centigrade.
  •  Frozen foods should be maintained at -18 degrees Centigrade.
  • Food when reheated must reach a temperature of 80 degrees Centigrade.
  • Core temperature of food must reach 75 degrees Centigrade for 2 minutes.
  • All equipment such as knives, rolling pins, moulds fancy, dough cutters and other hand tools should be sanitized prior to and after usage. For this a container with water and dissolved chlorine tablets is kept in the Confectionery section. For 6 liters of water half a tablet is used (50 ppm).
  • Other larger utensils, trays and trolleys should be washed in the pot wash area and sanitized with D10 solution.
  • All table tops need to be clean and sanitized. This requires that, before and after every task, the table should be cleaned with soap solution, warm water and then sanitized with D10 solution which should be allowed to stay for 2-5 minutes. Only paper should be used for wiping and the table top should be kept dry.
  • The walk-in and deep freezer need to be cleaned thoroughly everyday with soap solution and then wiped with a paper towel. The deep freezer should be switched off prior to cleaning.
  • Ovens should not be hot when cleaned. Suma grill should be used.
  • The trolleys should be cleaned dailyand scrubbed thoroughly once a week with 200 ppm of chlorine solution and a scrubber.
  • Cutting board needs to be cleaned after every use with detergent solution in the pot wash and then disinfected by 200 ppm of chlorine water.
  • All electrical equipment need to be cleaned after switching them off and the removable pars with ho water and detergent.
  • All items need to be kept in their respective assigned places which prevents cross contamination.

 Critical Limits Of Relevant Food Items

Critical limit can be defined as that standard level differing from which; can affect the food adversely. The food item becomes more susceptible to spoilage by the action of bacteria beyond the critical limit.

Critical limit is not confined to storage temperatures only. It can also be identified for disinfecting foods, thawing of meat, cooking temperatures etcetera.

At TGH Kitchen, the Chef has identified certain critical limits and of those; the ones which are applicable to the Kitchen department are given below: –

Serial NoProcedureCritical LimitActual Limit
1Storage of Ice Creams< -14 C-18 C or lower
2Storage of Pastries< 8 C4-6 C
3Disinfection Of Fruits<100 ppm of Chlorine150 ppm of chlorine
4Storage of Dairy Products< 8 C4-6 C
5Storage of Chocolates< 8 C4-6 C
Text Box: Therefore, the importance of hygiene and sanitation cannot be underestimated at any given point in time. The hotel has applied for HACCP certification. This would serve several purposes such as improving the standards of the property, better reputation and trust gained from the customers, international standing on common criteria and more avenues to engage in the domestic and international market.
Thumb rule: It is noticed that an average individual has 700g of food per meal. After finishing the starters and main course only 100 g are allotted on an average per meal for dessert.   Of this 100 g, if there are two-three kinds of desserts; only 25-30g of each will be consumed. Hence, the quantity is forecasted accordingly. Moreover if in the dessert section of the menu there are items from the halwai as well, then the quantity of desserts from the Bakery and Confectionery department automatically reduces.    

Recipe Costing

XYZ HOSPITALITY
OUTLET   :XYZ
NAME OF THE DISH :XYZ
NO OF PORTIONS:8
INGREDIENTSWEIGHTUNITSRATEPERUNITCOST PER UNITCOSTK-Cal
Lemongrass20 26kg10000.0260.52 
fresh pineapple100 5.5kg10000.00550.55 
coconut cream100 4tin4000.011 
coconut chips5 15pkt5000.030.15 
turmeric powder1 11kg10000.0110.011 
coconut sugar10 15pkt5000.030.3 
Sugar10 3kg10000.0030.03 
Corn flour2 5kg10000.0050.01 
pecan nuts5 120kg10000.120.6 
coconut cookies1 0.5pc10.50.5 
berries sauce20 60kg10000.061.2 
 orange chips20 4kg10000.0040.08 
    PREP COST4.951 
    CONSISTANCY COST 0.4951 
    TOTAL COST5.4461 
    SELLING PRICE29 
    FOOD COST19% 

Menu Pricing Compose

Menu Pricing Compose
Menu ItemCOST PER PORTIONSEGGESTED PRICEFOOD COSTFINAL PRICEFOOD COST
Spicy Teriyaki Bao6.40032.0020.00%0#DIV/0!
Lemongrass Coconut Sorbet5.44628.0019.45%0#DIV/0!
Crunchy Chicken Risotto8.99245.0019.98%0#DIV/0!
Brown Fried Rice9.3093771933824.50%0#DIV/0!
Pearl Couscous Pineapple Salad7.7678980483621.58%0#DIV/0!
Cauliflower Bao6.5196342526.08%0#DIV/0!
Smoked Turkey Ham Toasty7.5694820362926.10%0#DIV/0!
Fried Cake Ball4.2240605033213.20%0#DIV/0!

Monthly Cost

Monthly  Food Cost
 
APurchase DetailsAmountCost Percentage
    
    
Total Purchase Amount0 
    
BBeginning Inventory From Previews Month0 
    
CMonth Ending Inventory  
 Dry Store Goods  
 Meat & Sea Foods  
Total0 
 Staff Meal Cost #DIV/0!
DConsumption Value0 
    
ECredit Food Cost/ Operation Cost  
 Wastage Cost #DIV/0!
 Staff Meal Cost #DIV/0!
 Testing / Trial Cost #DIV/0!
 Discount Cost #DIV/0!
 Total0#DIV/0!
 
FAfter Discount #DIV/0!
 Before Discount0#DIV/0!
Monthly Variance
Purchase0.00
Inventory0
Sales0
Cost Percentage#DIV/0!
Project Operational Forecast
Type Of Forecast  Month
APurchase DetailsAmountCost Percentage
 Food Martials  
 Non Food materials  
Total Purchase Amount0 
    
BOperational Cost  
1Outlet Rent  
2Internet  
3Gas  
4Dewa  
 Total Amount Of Operational Cost0 
    
CStaff Salary  
 Kitchen  
 F&B  
    
Total0 
    
DTotal Expenses0 
    
ERequired Daily Sales0 
    
FForecast Food Cost Percentage#DIV/0! 
 
FAfter Discount #DIV/0!
 Before Discount #DIV/0!
      Monthly Variance
Purchase0.00
Inventory0
Sales0
Cost Percentage#DIV/0!

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