FOOD STORE REQUISITION

Purpose 

To ensure that food from the store is ordered and received in a correct manner using PICC system.

Policy

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

Procedure

The store items are 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 store order before 5:00 pm and the Executive Chef or in his absence the Executive Sous Chef checks, alters, deletes or adds to it before approving it.

Ordering of the store items 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.

The Executive Sous Chef or in his absence the Commissary Chef are to be in charge of issuing from the store. They have to ensure that this is done correctly and following procedures.