Kitchen Sop

Oriental Hospitality Consultants – OrientalHospitality.com

STANDARD OPERATION PROCEDURES

FOOD & BEVERAGE

KITCHEN

Agenda

Oriental Hospitality Consultants – OrientalHospitality.com

1. Kitchen Basics 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1.

01 Company Introduction & Mission Statement 02 Benefits Of Training 03 Objectives Of Standards 04 Kitchen Ethics 05 Achievement Reviews 06 Personal Hygiene & Grooming 07 Prevention Of Accidents – First Aid 08 First Aid Box 09 Germs In The Kitchen 10 Equipment Hygiene 11 Product Hygiene 12 Handle Routine Cleaning Tasks 13 Do’s & Don’ts 14 Staff Behaviour 15 Staff Responsibilities 16 Management & Goals 17 Safety Regulations 18 Team Work 

2. Kitchen Operation 2. 2. 2. 2. 2. 2. 2. 2. 2. 2. 2. 2. 2.

01 Chef’s Standards 02 Culinary History 03 Kitchen Design & Structure 04 Sections 05 Gardemanger 06 Butcher 07 Hot Kitchen 08 Bakery/Pastry 09 Artist 10 Culinary Equipment 11 Culinary Utensils 12 Cooling Systems 13 Mice en Place

Oriental Hospitality Consultants – OrientalHospitality.com

3. Food Knowledge 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3. 3.

01 Basic Preparation Techniques 02 Food Supply 03 Conservation 04 Nutrition In Food 05 Additives, Ingredients 06 Pickling 07 Curing Of Ham 08 Smoked Meats & Ham 09 Meat, Poultry, Game 10 Fish & Seafood 11 Lobster 12 Snails, Oysters, Clams 13 Caviar 14 Sushi 15 Spices 16 Chili & Spices 17 Herbs 18 Fats & Oils 19 Animal Fat 20 Dairy Products 21 Cream 22 Ice Cream 23 Butter Mixtures 24 Italian Cheese 25 French Cheese 26 Grain & Cereals 27 Rice 28 Pasta, Dumplings, Rice 29 Pasta 30 Pizza 31 Vegetable 32 Vegetable & Preparation 33 Salads 34 Potatoes & Mushrooms 35 Potato Preparations 36 Cold Sauces 37 Hot Sauces 38 Fruit 39 Cocoa – Chocolate

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