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    Preparation For Kitchen Service or Kitchen Opening Task

    Uploaded by

    Husam Mohamed
    The document outlines the standard operating procedures for preparing a kitchen for service, including ensuring employees arrive on time in proper uniform, reviewing the menu items, allocating kitchen sections, preparing ingredients efficiently and storing items correctly, assembling dishes according to standard recipes and checking them before serving, and maintaining a clean wash-up area with properly functioning dishwashing equipment. The purpose is to prepare mise en place consistently and efficiently to facilitate smooth service delivery and achieve the hotel's operational goals. The executive or sous chef is responsible for employee arrival and the sous chef or executive chef oversees kitchen orders and checks dishes before serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Preparation For Kitchen Service or Kitchen Opening Task

    Uploaded by

    Husam Mohamed
    152 views3 pages
    The document outlines the standard operating procedures for preparing a kitchen for service, including ensuring employees arrive on time in proper uniform, reviewing the menu items, allocating kitchen sections, preparing ingredients efficiently and storing items correctly, assembling dishes according to standard recipes and checking them before serving, and maintaining a clean wash-up area with properly functioning dishwashing equipment. The purpose is to prepare mise en place consistently and efficiently to facilitate smooth service delivery and achieve the hotel's operational goals. The executive or sous chef is responsible for employee arrival and the sous chef or executive chef oversees kitchen orders and checks dishes before serving.

    Original Description:

    banquet sop

    Original Title

    24

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    The document outlines the standard operating procedures for preparing a kitchen for service, including ensuring employees arrive on time in proper uniform, reviewing the menu items, allocating kitchen sections, preparing ingredients efficiently and storing items correctly, assembling dishes according to standard recipes and checking them before serving, and maintaining a clean wash-up area with properly functioning dishwashing equipment. The purpose is to prepare mise en place consistently and efficiently to facilitate smooth service delivery and achieve the hotel's operational goals. The executive or sous chef is responsible for employee arrival and the sous chef or executive chef oversees kitchen orders and checks dishes before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    152 views3 pages

    Preparation For Kitchen Service or Kitchen Opening Task

    Uploaded by

    Husam Mohamed
    The document outlines the standard operating procedures for preparing a kitchen for service, including ensuring employees arrive on time in proper uniform, reviewing the menu items, allocating kitchen sections, preparing ingredients efficiently and storing items correctly, assembling dishes according to standard recipes and checking them before serving, and maintaining a clean wash-up area with properly functioning dishwashing equipment. The purpose is to prepare mise en place consistently and efficiently to facilitate smooth service delivery and achieve the hotel's operational goals. The executive or sous chef is responsible for employee arrival and the sous chef or executive chef oversees kitchen orders and checks dishes before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Preparation for Kitchen Service or Kitchen

    Opening Task
    SOP Number: Kitchen / F&B Production SOP – 2
    Department: Kitchen / Food Production - Preparing the kitchen for service
    Date Issued: 09-Sep-2018
    Time to Train: 30 Minutes
    Purpose of this SOP:
    The purpose of this standard operating procedure for the kitchen is to prepare
    all mise en place consistently and in a timely manner, in order to facilitate an
    efficient service delivery.
    The kitchen operations service standards defined here will help the kitchen staff
    to achieve the hotel's operational goals and standard.

    Kitchen Opening Standard Procedures:


    1) The Executive Chef or Sous Chef should ensure that kitchen employees arrive
    on duty at the appointed time.

     All kitchen personnel meet the expected requirements of personal hygiene


    and wear the correct uniform and safety clothes.

    2) Explain the menu items on a daily basis prior to service to all Kitchen staff.
     All the chefs should be familiar with the preparation for the different dishes.
     All the chefs should be familiar with the presentation and garnish required
    for each dish.
     Make sure the chefs are familiar with all the equipment, plates needed in
    preparation.
    3) Allocate the sections to respective chefs prior to service.
     All chefs are briefed prior to each shift and are clear on their duties and
    responsibilities for service.
     Any special requirements for each shift or section should be highlighted.
    4) Ensure that food production personnel work in a professional and efficient
    manner at all times.
     Food production personnel are fully competent in the preparation of the
    required dishes.
     Chefs should adhere to all kitchen hygiene and safety procedures at all
    times.
     The Chefs should make sure that their work area is clean and tidy at all
    times.
     The Chefs should assemble all appropriate ingredients in advance to
    ensure efficiency and work productivity.
     All initial preparations are completed efficiently and items are stored
    correctly until required.
    5) Assemble dishes in a timely and appealing manner.
     Crockery is correct, clean, polished and not damaged.
     Crockery is placed in a hot box one hour prior to service.
     Dishes should be prepared in accordance with the hotel's
    standard recipes.
     The Sous Chef should lead kitchen service from the pass.
     All orders are dictated to by the sous chef or executive chef or on the
    kitchen order display system.
     Every dish is checked by the senior chef before leaving the pass for
    presentation, quality and portion accuracy.
    6) Ensure that the wash-up or stewarding area and equipment are clean and tidy.
     All equipment should be kept in a clean and safe state at all times.
     Dishwashing machines are checked for cleanliness before use and
    maintained.
     Water is changed at least twice a day and is at the correct temperature at
    all times.
     Correct quantities of dishwashing detergent to be used and rinse aid are
    safely used.
     Waste disposal facilities are effectively used.
     Waiting for staff correctly and safely clear, stack and sort crockery, cutlery
    and glasses.
     All breakages must be recorded and careless breakages by the staff
    should be noted and reported to management. 

    Training Summary questions:


    Q1. What is the purpose of this SOP?
    Q2. Who is responsible to check the employees grooming and punctuality?
    Q3. Explain how the chefs should work in a professional and efficient manner?
    Q4. Who is responsible to check and garnish the prepared dishes?
    Q5. How to ensure that the wash-up area and equipment are clean and tidy?

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