KITCHEN SERVICE WARE

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.

Chipped or cracked service ware will not be used.

No mirrors are to be used for food presentations.