F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 20.0 20.08.0 8.08 8 / C O -FBK-S -FBK-SO O P-Inde x
Dara Hotels & Resorts Kitchen Department SOP Index Cod e
To p i c To
F&B Kitc hen hen Depa Departme ment nt 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
C O -FB -FBK-SO P-001 P-001 C O -FB -FBK-S K-SO P-0 P-00 02 C O -FBK-S -FBK-SO O P-003 P-003 C O -FBK-S -FBK-SO O P-004 P-004 C O -FB -FBK-SO K-SO P-0 P-005 05 C O -FB -FBK-SO P-0 P-006 06 C O -FB -FBK-SO P-0 P-007 07 C O -FB -FBK-SO K-SO P-0 P-008 08 C O -FBK-S -FBK-SO O P-009 C O -FB -FBK-SO P-010 P-010 C O -FB -FBK-SO K-SO P-011 P-011 C O -FB -FBK-SO K-SO P-012 P-012 C O -FB -FBK-SO P-013 P-013 C O -FB -FBK-SO P-014 P-014 C O -FB -FBK-S K-SO P-0 P-01 15
C hef's A d minis ministra tra tion Ta sk - O p ening Proced Proc ed ures ures PA to the Exec utive utive C hef - O penin pe ning g Proc Proc ed ures ures Fruit Fruit Ba skets/ kets/ Bo wls a nd Fruit Fruit J uices uic es Bakery Dail Da ily y Ta sks - O p e ning Proc ed ures Butchery utc hery Dail Da ily y Ta sks - O p ening Proc Proc ed ures ures C old Kitc Kitchen hen & Pas Pa stry try Dail Da ily y Ta sks - O p ening Proced Proc ed ures ures Hot Kitc Kitchen hen Dail Da ily y Ta sks - O pe ning Proced Proc ed ures ures Planning of Purcha sing Food Foo d Transfer Dair Da iry y Produc ts Storage torag e Proced Proc ed ures ures Fruit Fruit a nd Vege Ve ge tab le Proc Proc ed ures ures Fis Fish a nd Sea food foo d Proc Proc ed ures ures M ea t Proc Proc ed ures ures Poultry Poultry Proc Proc ed ures ures C old-C hill hilled ed Food oo d Proc Proc edur ed ures es
F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 06.07.0 06.07.08 8 / C O -FBK-S -FBK-SO O P-001
C hef’s he f’s Admi Ad mini nis stra tra tio tio n Ta Ta sks - O p e ning ning Pro Pro c e d ures ures Objective This his SO P shall ensur ensure e that that all relevant task tasks by comm co mmenc enc ing the the admi ad mini nis strativ trative e shi shift ft are in in orde orderr and followed.
Proced oc edur ure • •
• • • • • • • •
To To rep repor ortt da ily for duty, duty, wea ring the the prop proper er unifor uniform m and wel we ll groomed as a s per pe r standar tanda rd. Daily c hec k of all outlets outlets op ening br b rea kfast kfast,, lunc lunch h and a nd d inner inner and ensur ensurin ing g that tha t they they op en on on time time with a minimum minimum workf workforce orce a nd that food foo d is prepa prep a red a s per pe r standa tand a rd a nd pr p roc edur ed ure e in ea c h of the outlets outlets.. Attend the da ily ily exec exec utive utive c ommitt ommittee ee meeting. C onduc ond uctt da ily ily briefing briefing in the morning morning wit w ith h the outl o utlet et c hefs. hefs. To To si sign/ dis distr triibute all outlet outlet food food store tore req requi uis sitions tions and trans transfer fers s. To To chec c hec k outlet outlet log log boo b ook ks and monitor monitor minor minor or major problems of the the pas pa st da y. Check received food if necessary. M onitor and follow up short deli de liveri veries es with with rec rec eiving. Approve pending purchase requests. Sign direct purchase invoices.
F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 06.07.0 06.07.08 8 / C O -FBK-S -FBK-SO O P-001
C hef’s he f’s Admi Ad mini nis stra tra tio tio n Ta Ta sks - O p e ning ning Pro Pro c e d ures ures Objective This his SO P shall ensur ensure e that that all relevant task tasks by comm co mmenc enc ing the the admi ad mini nis strativ trative e shi shift ft are in in orde orderr and followed.
Proced oc edur ure • •
• • • • • • • •
To To rep repor ortt da ily for duty, duty, wea ring the the prop proper er unifor uniform m and wel we ll groomed as a s per pe r standar tanda rd. Daily c hec k of all outlets outlets op ening br b rea kfast kfast,, lunc lunch h and a nd d inner inner and ensur ensurin ing g that tha t they they op en on on time time with a minimum minimum workf workforce orce a nd that food foo d is prepa prep a red a s per pe r standa tand a rd a nd pr p roc edur ed ure e in ea c h of the outlets outlets.. Attend the da ily ily exec exec utive utive c ommitt ommittee ee meeting. C onduc ond uctt da ily ily briefing briefing in the morning morning wit w ith h the outl o utlet et c hefs. hefs. To To si sign/ dis distr triibute all outlet outlet food food store tore req requi uis sitions tions and trans transfer fers s. To To chec c hec k outlet outlet log log boo b ook ks and monitor monitor minor minor or major problems of the the pas pa st da y. Check received food if necessary. M onitor and follow up short deli de liveri veries es with with rec rec eiving. Approve pending purchase requests. Sign direct purchase invoices.
F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 20.08.0 20.08.08 8 / C O -FBK-S -FBK-SO O P-002
Executive Chef - Opening Procedures Objective This his SO P shall ensur ensure e that that all relevant task tasks by comm co mmenc enc ing the the admi ad mini nis strativ trative e shi shift ft are in in orde orderr and followe followed d c onc erning erning the PA of the Ex Exec utive utive C hef. This SO P may only apply ap ply to to G rand Hotels. Hotels.
Proced oc edur ure • • • • • • • • •
To To rep repor ortt da ily for duty on ti time wearing wearing the the prop proper er unifor uniform m and wel we ll groomed as per pe r standa rd. To To coll c ollec ec t nec ess essary pa per pe rs and d oc uments uments from from the the pigeon hole/ hole/ mailbo mailbox x. To To chec c heck k e-mail or memos and ens e nsur ure e that that outl outlet c hefs are cop ied on o n any relevant informati nformation. on. . C hec k any PR’s PR’s that that requires requires the the Exec Exec utive utive C hefs a pp roval ova l To To monitor monitor and upd ate staff staff fil files and keep rec rec ord ord of si sic k leave, ea ve, pending pe nding holi holida da ys, ys, vac ation ation etc. Monitor stationery items and request when necessary. Print Print out da d a ily ily rep rep ort and file file togethe tog etherr with Sous Sous Chefs C hefs chec che c klis klistt. Log training reports in the computer. To To ensur ensure e all trans transfer fers s for the the previous previous da ys are given given to the the Cos C ostt C ontroll ontroller er..
F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 20.08.0 20.08.08 8 / C O -FBK-S -FBK-SO O P-003
Fruit Ba sket and a nd Ro o m Amen A menit ity yS Se e tup Objective This his SO P is is to ensur ensure e that that req reques uests ts,, quanti qua ntity ty of orde orderr, presentati presentation on for for frui fruitt ba skets/ ets/ bowls bo wls and juic juic es is up to hotel company comp any hygiene hygiene standar tanda rd.
Proced oc edur ure Fruit Ba ske ts/ ts/ Bow ls for gu e st ro ro om s • • • • •
•
Fruit uit bowls bo wls a nd juic juic es a re pr p repa ep a red by the de signa ted O utlet utlet and C hefs. hefs. Replenishments Replenishments a re d one by the C hefs (if (if req reques uested ted a nd a pp lic lic a ble). Fruit baskets/bowls are covered with a plastic film, during delivery and setup in the guest room. For Suites Suites// Highe Highe st roo room m c a tegory/Ex teg ory/Exec ec utive utive Floor, the fruit fruit bo wl must must c ontain onta in flow flowers ers.. O ld/ returned eturned fruit fruits s to b e sort-out ort-out and a nd rec orded , maximum maximum old fruit fruits s to b e re-used e-used for jui juic c e/ puree / c ut fruit fruits s in in or o rd er to minimiz minimize e was wa ste. Prepared fruit bowls to be kept in the chiller, if the arrival time is more than two hours after a ssembli emb ling ng (with the the pr p rod ucti uc tion on d ate a nd time).
Fre s h J u ic ic e ( Fo Fo r b re a k f a s t b u f fe fe t a n d “ a l a c a rt e ” se se r v i c e ) •
J uic uic e reques eq uestt in dupl dup lic ate to be fil filled by the the ba rtender (might (might vary vary in c ertain ertain
properti properties) es)
F&B Kitchen Department
Standa rd Op erating erating Proc Proc edure Upda te: 20.08.0 20.08.08 8 / C O -FBK-S -FBK-SO O P-004
Ba ke ry Dail Da ily y Ta sks - O Op p ening Pr P ro c e d ure ure s Objective This his SO P is is to ensur ensure e that that dai da ily task tasks of the the bak ba kery ery are foll followed owed .
Proced oc edur ure • •
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• • •
To To rep repor ortt da ily for duty, duty, wea ring the the prop proper er unifor uniform m and wel we ll groomed as a s per pe r standar tanda rd. M orning orning a nd evening eve ning shift shift is to make ma ke sur sure e that tha t the Ba Ba kery kitc kitchen hen is c lean, lea n, if not, follow-up with Stewarding (floors, walls, windows only). Morning shift is to set up the breakfast buffet bread selection (applies to Grand Hotels only). Check fridge temperature and hygiene and log in/record in checklist. Check and follow-up on non-available items. Prep Prep a re “mis “mise-en-plac e-en-p lac e” for br b rea kfast kfast,, lunc lunch h and a nd dinner servi servic c e. Use p rovided ba sic rec ipes. ipes. Ensur nsure e that tha t all “mi “mis se-en-plac e-en-p lac e” is c overed, overed , la la beled be led a nd stored stored in the fridge fridge ac c ording to standard. Attend daily chefs briefing in the morning. C hec k a nd repo rt any fa fa ulty ulty kitche kitchen n equipment. equipme nt. C onduc ond uctt da ily ily tra tra inings inings..
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-005
Butchery Daily Tasks - Opening Proc edures Objective This SOP is to ensure that daily tasks of the butchery sec tion are followed .
Procedure • •
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To report da ily for duty, wea ring the proper uniform and well groomed as per standard. Morning a nd evening shift to make sure that the Butc hery kitchen is clean, if not, follow-up with Stewarding (floors, walls, windows only). Check fridge temperature and hygiene and log in/record in checklist. Pick up store requisitions. C hec ks delivery of sea food , meat a nd poultry of qua lity and grades, expiry da tes to maintain the first in first out system (FIFO). Check and follow-up of non-available items. Prep are “mise-en-plac e” for all outlets, ba nquets etc. Use provided portion control sheets. To keep a ll meat, poultry and seafood products in the respective chiller, and freezers ac cording with the prepa ration and expiry date p lac ed on ea ch lab el. Attend daily chefs briefing in the morning.
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-006
C old Kitchen & Pastry Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the cold kitchen sec tion are followed .
Procedure • •
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To report da ily for duty, wea ring the proper uniform and well groomed as per standard. Mo rning and evening shift to make sure that the c old kitchen is clean, if not, follow-up with Stewa rding (floors, wa lls, windows only). Check fridge temperature and hygiene and log in/record in checklist. Morning shift to setup breakfast buffet and check for re-fill of cold items until buffet closes (applicable to DHR Grands only). Pick up store requisitions. C hec ks delivery of food and vegetables of quality and grades, expiry da tes to maintain the first in first out system (FIFO). C hec k and follow-up o n non-availab le items. Set up da ily lunch buffet (cold items) as per outlet c ycle, with steady replenishment and clearanc e after buffet is finished (if app licable to DHR Grands). Prep are “mise-en-plac e” for all outlets, ba nquets (if ap plica ble to DHR Grands).
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-007
Hot Kitchen Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the hot kitchen sec tion are followed .
Procedure • •
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To report da ily for duty, wea ring the proper uniform and well groomed as per standa rd. Morning and evening shift to make sure that the hot kitchen is clean, if not, follow-up with Stewa rding (floors, wa lls, windows only). Check fridge temperature and hygiene and log in/record in checklist. Morning shift to setup brea kfast buffet and chec k for re-fill of hot items until buffet c loses (applicab le to G rand Hotel only). Pick-up store requisitions. C hec ks delivery of food and vegetables of quality and grades, expiry da tes to maintain the first in first out system (FIFO). C hec k and follow-up on non-availab le items. Prepare and set up daily lunch buffet (hot items) as per outlet cycle, with steady replenishment and c learanc e a fter buffet is finished (if applicable to DHR Grand s). Prep are “mise-en-place” for all outlets and b anq ueting. Us provided tand d ipes
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-007
Hot Kitchen Daily Tasks - Opening Procedures
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All beverages, food and general store requisitions have to be placed in the chefs’ office by 09:00 hrs. Exec utive C hef/ Exec utive Sous C hef to a uthorize it. C ollec t raw meat, poultry and fish produc ts from butchery for daily mise en plac e a nd c hec k qua lity of produc ts Prepare and c ook food as per requirement Prepare mise en place for all ongoing functions and o utlets
15:00-24:00 C hec k with chef in charge of outstanding mise en plac e and requirements C hec k a la c arte mise en plac e according to menu Prepare mise e n plac e for any outstanding functions and outlets Issue food for other outlets when requested C hec k the main fridge is clean and a ll products are c overed and labeled correc tly • • • • •
24:00-09:00 Meet with c hef in c harge for handover Prepare all incoming orders through the night Prep mis lac olleys for all outlets as per r • •
uisition
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-008
Planning of Purchases Objective As the production chain in the kitchen department starts with the purchasing, the Exec utive C hef has to set up market lists, storage and inventory lists to get the overview about exactly which item have to be purcha sed that the produc tion c hain runs smoothly without running out of food and non food items. In order to monitor the expenses, storage and production of any operation related item, it is important to have all information a bout food / non-food items and on hand.
Authority of purchasing The Exec utive Chef is in charge for the list of purchasing items of all food c ost related items. A da ily market list “orderings” can ONLY be done b y the Financ e Dep artment but chec ked by the Exec utive C hef. Only in ca se of extreme emergencies will a Sous-chef c all-in orders.
Limited authority
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-008
Planning of Purchases Purchase details Pl a n n i n g o f p u r c h a si n g
The Exec utive Chef has finalized a loc al and import market list with all the availab le suppliers and will highlight the “preferred supplier” which each items will be purchased from for that month. At no time shall anyone from the chefs or finance d ept, cha nge brand names or suppliers with out the Exec utive C hefs consent. 1. 2.
list of items to be neede d for menu, i.e.; Bee f fillet for “Beef Strog anoff” What kind of Beef Filet has to be p urchased: • • •
3. 4.
Frozen or chilled Import or local beef Portioned or whole/ unit
C ontact suppliers and list down the various quotations and c onditions and expected de livery times and flight numbe rs. After co nfirmed prices and d elivery conditions, the Exec utive C hef c an start to c alculate the beef for the “Beef Stroganoff”.
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-009
Food Transfer Objective This SOP is to ensure that food transfers are ac counted.
Procedure •
•
All outlets including the main kitchen must produce a transfer voucher when issued food items and to be delivered to its respec tive outlets. The original copy goes to the chef’s office for signature and then to the Cost C ontroller‘s office for proper rec ording and filing.
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-010
Dairy Products Storage Procedures Objective This SOP is to ensure that dairy products are handled and stored a ccording to company hygiene standards.
Procedure •
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Storage life of dairy products such as cheese, milk, curds, creams, eggs, skimmed products, low fat prod ucts and yog hurts are always mentioned o n the pa cks and jars. All da iry products should b e stored sep arately from raw meat or sea food . All raw eg gs should b e sepa rated from proc essed food items. Expiry dates must be p laced on eac h container on the remaining pieces of food items such as cheese in case of left-overs in the fridge. Storage temperature of dairy products must be within 1 to 4 C elsius. ˚
F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-011
Fruit and Vegetable Proced ures Objective This SOP is to ensure that fruit and vegetable products are handled a nd stored a ccording to compa nt hygiene standards.
Procedure •
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All types of fresh vegetab les and fruits (excep t small types of fruits i.e. berry) must be washed and sanitized in the sanitation room nea r the rec eiving area be fore it comes to the kitchen or chillers. Exotic and very small types of fruits need to be delivered direct to the pastry or amenity section so that they ca n be washed and stored properly. All the fruits and vegetables need to be stored separately in the walk in fridges. Walk-in fridge temperature should be 1 to 5 C elsius. All vegetables and fruits should not be kept a nd stored on the floor. Potatoes, onion, ginger, ga rlic, papa yas, bananas should be stored at room temperature. Each cutting board color has its designated product, assigned by the Executive Chef of each prop erty, i.e.: green is used for vegetables, brown for mea t, blue for fish, white for fruits, yellow for poultry etc, essential to avoid cross-contamination. All f tables d to b eived froz nd need to b ed in the fr er at -18 ˚
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F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-012
Fish and Sea food Proc edures Objective This SOP is to ensure that fish and seafood is handled and stored a ccording to company hygiene standards.
Procedure •
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All types of fresh sea food should be plac ed in containers with ice a nd each container must have a rack to separate excessive ice water. Each container is to be covered. Upon arrival product is thoroughly chec ked and stored in accordanc e to HAC C P guidelines. Supp lier containers should be exchanged with the hotel containers at the receiving a rea . All types of fresh sea food need to be stored in the fridg e a t 0-1 C elsius. Each cutting board color has its designated product, assigned by the Executive Chef of each prop erty, i.e.: green is used for vegetables, brown for mea t, blue for fish, white for fruits, yellow for poultry etc. , essential to avoid c ross-conta mination. After prepa ration o f fish items, plac e labels and mark da tes and use sepa rate containers for sea food items. All fresh seafood items should be consumed within 4 days after delivery. All frozen seafood must be stored in a deep-freezer at -18 C elsius temperature. All defrosted “frozen seafood” must have proper labels while removing from the deep-freezer ˚
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F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-013
Meat Proc edures Objective This SOP is to ensure that meat products are handled a nd stored a ccording to compa ny hygiene standards.
Procedure •
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Chilled meat is to be received chilled at 5 C elsius and to be stored in the c hiller. Follow instructions and expiry da tes on the p rod uct lab el accordingly. Frozen meat is to be rec eived frozen and to be stored immediately in the d eep-freezer at -18 C elsius when rec eived. All portioned meat needs to be (wrapped) vacuum-packed individually, using the production label and marked da tes. All meat products should b e kept separately from sea food /poultry/vegetable and fruit items. All meat products should not be kept for more than 1½ hour at room temperature . All meat items should be kept separately from c ooked/ proc essed meat. Each cutting board color has its designated product, assigned by the Executive Chef of each prop erty, i.e.: green is used for vegetables, brown for mea t, blue for fish, white for fruits, yellow for poultry etc. , essential to avoid cross-contamination. ˚
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F&B Kitchen Department
Standa rd Op erating Proc edure Upda te: 20.08.08 / C O-FBK-SOP-014
Poultry Proc edures Objective This SOP is to ensure that poultry products are handled a nd stored a ccording to compa ny hygiene standards.
Procedure •
•
C hilled poultry products are to be received c hilled at 4 C elsius and to be stored in the c hiller. Follow instructions and expiry da tes on the product label ac cordingly. Frozen poultry produc ts to be rec eived frozen and to be stored immediately in the d eep-freezer at -18 C elsius when rec eived. When defrosting poultry, take-out of the package, lay on a tray with rack to strain the excess water, cover with plastic film and p lac e lab el with date of de-frosting. The use of the produc t should not exceed more than 5 days. All raw po ultry prod ucts should not be kept near the mea t prep aration, sea food preparation, salad preparation or pastry/bakery preparation area. All poultry products should not be kept for more than 30 minutes at room temperature. All poultry produc ts should b e kept sep arately from sea food /meat/vegetable/fruit items. All raw and cooked poultry products should be strictly kept separately in the chiller. All poul y i hould b lac ed with the p od tion labels nd ti ker indicating for ˚
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