FOOD ORDERING FROM OTHER KITCHEN

Purpose 

To ensure that food is ordered and received from other kitchens in a professional and timely manner.

Policy 

That every Sous Chef is responsible to order food required from other kitchens professionally, with sufficient notice and in required quantities, keeping the workload of the other kitchens in mind.

Procedure 

• The inter kitchen transfers are ordered using the forms as provided. It is written by the Sous Chef in charge of the ordering kitchen 

• This is then sends out and delivered to the Sous Chef or in his absence the Chef de Partie of the producing kitchen.

• All sections complete their requests in a timely manner and try to work as far in advance as possible. 

• Any problems in regards to these orders will be discussed at the morning briefing.

• Ordering of the transfers is done by the section Sous Chef or in his absence the Chef de Partie only and queries should only be talked about between requesting and producing Sous Chef

• Ordering is done daily with the business forecast in mind.

• Designated staff from each outlet will go to pick up their market list requirements from the preparing kitchen.

• Any discrepancies of either amounts or quality must be reported to the Sous Chef immediately.

• They will check the items in compliance to the order, if the quality and quantities are satisfactory, they will sign a print out of their order and take the food to their kitchen, using the correct containers and follow the most direct route.