ORDERING AND RECORDING OF FOOD COMMISARY KITCHEN

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 produce all food required for the staff dining room and the manning of it.

It will also be responsible for the receiving goods in the commissary receiving, as well as cleaning and re-packing of the received products as per standard and the issuing to each requesting department.

The successful operating of this system will be the responsibility of the Commissary Chef and the Executive Sous Chef with guidance provided by the Executive Chef.