Purpose A Standard Recipe is a formula, which lists all the ingredients and methods necessary to prepare and present a dish. It lists the name of the dish; the exact quantities of each ingredient and how they are to be measured, and processed, cooked and presented and the portion yield. The purpose of a standard recipe is to control the production of a particular food so that it can be consistent in quality, quantity, presentation and taste regardless of who cooks it. An Est

Purpose Before operating any equipment all kitchen personnel must be able to Identify Kitchen equipment as per S&P FB-K----- You must follow the outlined general procedures for each of the categories Each individual piece of equipment has specific operating procedures in addition to these, which are part of the operating manuals for them. Policy To ensure that all staffs will understand the basic used of kitchen equipment. Procedure Fixed Equipment- Ovens-Griddles, Stoves, B

Purpose To ensure that employees understand in which way food is transported through public areas if necessary. Policy Food is only transported through public areas if there is absolutely no other alternative or because of special instructions by a Sous Chef. Procedure If food needs to be carried through public areas, then this has to be done in a clean, non-disturbing and efficient manner. Food should never be moved through public areas on a trolley, unless there is absol

Purpose All kitchen associates that have any guest contact or who are designated to work at cooking stations and supervise buffets must be display a professionalattitude at all times and to flex their skills along with the following 12 commandments. Policy To ensure that all staffs will follow the procedure on show cooking. Procedure Acknowledge the guest when he / she approaches Smile and greet the guest in a clear audible voice making good eye contact. DO not discriminate

Purpose To ensure that staff is scheduled properly and shifts are covered appropriately. Policy That every Sous Chef is responsible to properly schedule his staff in a timely manner and that all shifts are covered appropriately. Procedure The Sous Chef or in his absence the Chef de Partie is writing the weekly work schedule according to business forecasts. The work schedule is written 2 weeks in advance, after checking with all members of the assigned staff for day off, va

Purpose All Kitchen associates will practice safe operation of kitchen equipment to prevent accidents and any unnecessary delays to serve the guests. Policy To ensure that all staffs will follow the safe operation of kitchen equipment. Procedure Never switch on a machine if you do not know how it works. Always switch off and unplug the machine before cleaning. Never spray any machine with the pressure cleaner. Do not assemble a machine without having been shown how to do it