Kitchen

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

Purpose  All Food preparation associates,on a regular basis, must view and understand the information posted on the Kitchen notice board outside the Chef’s office to be informed of the hotel occupancy forecasts and other current relevant information. Policy To ensure that all staffs will review the kitchen notice board daily. Procedure All Notices and relevant information is posted on the Kitchen Notice board outside the chef’s office Daily Function Sheets are located in Chef

Purpose  All kitchen associates will report for work 5 minutes before start of shift in clean and complete uniform, correctly presented and groomed, ensuring no delays in servicing the guests. Policy To ensure that all staffs will report to work on time. Procedure You Must enter the premises through the authorized staff entrance Change into a clean uniform Ensure that you are properly groomed and attired as per the Grooming standards Report to your workstation, 5 minutes prio

Purpose  To ensure that items issued in relation to Food & Beverage are received correctly. Policy That every Sous Chef is responsible to assign competent staff to receive Food & Beverage items correctly. Procedure The authorized person to receive Food & Beverage items need to check the following: Correct amount/quantity of goods against issue/order.  quality of foods received expiring date ( where applicable ) If amount/quantity is in discrepancy with the requisition, he sho

Purpose  All rosteredkitchen associates will attend the pre-service briefing 10 minutes before the start of the shift ensuring effective communication on all-important matters. Policy To ensure that all staffs will attend pre-service briefing by sous chef. Procedure Be on time. Participate. Gather information and write down items. Communicate with other staff. Check booking numbers in restaurant. Check occupancy forecast. Know what the menu items are for the day Know what the

Purpose  To ensure that all food from the commissary kitchen is ordered, received, reordered and stored correctly. Policy  That all commissary kitchen goods are ordered and reordered in a timely fashion and stored according to P&P. Procedure  The commissary kitchen will centrally order, receive, produce and distribute all basic food requirements of all outlets. However it remains the responsibility of the ordering kitchen to pick up their requests themselves. It will further

Purpose  To ensure that all food store items are ordered, reordered and stored correctly. Policy  That all food store goods are ordered and reordered in a timely fashion and stored according to first in first out standard. Procedure  Storage, ordering and reordering of food store goods falls under the responsibility of the Executive Sous Chef or in his absence the Commissary Chef. He has to ensure that food is ordered, reordered, issued and stored in a correct fashion, with t

Purpose  To ensure that all kitchens are opened in accordance with this and related policies and procedures (i.e. key control). Policy  That every kitchen is always opened correctly by designated staff. Procedure  After signing in - go to the security office and pick up the necessary key ( follow key pick up policy and procedure as per security office ) Go directly to assigned kitchen and unlock necessary doors. Switch on the lights, switch on main gas supply. Switch on all n

Purpose  All kitchen equipment should be cleaned after use and stored in their correct areas to ensure easy access when required. Policy To ensure that all staffs will understand the procedure of maintaining and storing the kitchen equipment. Procedure Know area where specific items are to be stored. Avoid leaving equipment “anywhere” that may be convenient for you but the next person will waste too much time looking for it. All items stored should be free of excess water and

Purpose  All Kitchen associates must practice the following guidelines to work together as part of a team to promote harmony and enhance productivity. Policy To ensure that all staffs will work together as one team. Procedure Help your fellow associates and guests whenever possible Ask you fellow associates for Help when you need so guest service does not suffer Say hello to fellow associates and guests when you see them always use their names if you know them. Say “please” a

Purpose  To ensure that all employees sign in and out upon commencing their duties. Policy  That a monthly record is kept of attendance of each shift. Procedure  Sign in: Before employee reports on duty and after he/she has changed into work clothes, he/she is to identify the correct sheet with the correct date and will have to fill in: Time of arrival Employee number Name and signature Sign out: After completing his/her shift, he/she must sign out at the designated area. Whe

Purpose  To ensure all food is served on service ware which is up to pre-determined standards.  Policy  That all food is served on clean and good condition service ware. Procedure  It is the responsibility of the respective Sous Chef and Restaurant Manager to ensure that all food is served on clean and in good condition service ware, according to food photography. All platters, bowls, tray, plates, cup, under liners, etc. are free of finger prints, smudge marks, dirt or other

Purpose  All Kitchen associates, at all times, must conduct them-selves in a professional manner and ensure that their appearance, attitude, and work practices are of the highest standards, as per the hotel guidelines and the following Standards. Policy To ensure that all staffs will follow the kitchen service standard. Procedure Personal presentation, uniform must be in immaculate condition, clean and worn with pride, hats, scarves, must be worn at all times, hair to be abov

Purpose  All Kitchen associates will maintain and keep all kitchen and back of house areas safe at all times by following correct work practices, in accordance with the  Hygiene laws and regulations Hotel Handbook Kitchen policy and Procedures Policy  To ensure that all staffs will follow the kitchen safety procedure. Procedure  Always use common sense and presence of mind to make the work areas safe for you, fellow associates, and guests Read and understand the Hotels handbo

Purpose  To ensure all kitchens staff abide by the rules of the kitchen.  Policy That every kitchen staff abide by the rules of the kitchen. Procedure No hand phone in the kitchen Comply with all hygiene standards Neat and tidy all the times No personal call at working time Follow recipes for all cooking No earrings, watch, or ring No personal items in the kitchen All shift changes have to be approve from Sous Chef No long hair and finger kneel Follow the job description been