FOOD ORDERING THROUGH MARKET LIST

Purpose 

To ensure that food is ordered and received in a correct manner using the market list.

Policy 

That every Sous Chef is responsible to order only necessary items in a timely manner daily

Procedure 

The market list is ordered using the PICC software program. It is either typed in by the Sous Chef in Charge of the ordering kitchen or if the system does not provide sufficient computer terminals, by the Chef Secretary.

All sections complete the market list before 1:30 pm and the Executive Chef checks, alter, deletes or adds to it before approving it and sending it to Purchasing Management.

Ordering of the market list is done by the section Sous Chef or in his absence the Chef de Partie only.

Ordering is done daily, except Friday where orders are place to cover for Saturday and Sunday, with the business forecast in mind.

Designated staff from each outlet will go to, clean and pick up their market list requirements from the prep room before 11:00 am, the following day of ordering.

Any discrepancies of either amounts or quality must be reported to the Commissary 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.