STANDARD OPERATING PROCEDURES

DEPARTMENT : FOOD & BEVERAGE PRODUCTION / LAB KITCHEN SETUP

TASK

: Standard for maintaining a professional

appearance

STANDARD

: All staff to be well groomed with a very smart

Appearance and receptive manners at all times.

PROCEDURES

CLEANLINESS OF THE BODY

1. Take a bath frequently especially before reporting for duty
2. Avoid using too much perfume.
POSTURE:
1. Always hold the body straight, with straight head & shoulders.
2. Do not run or lean on pillars, chairs, tables or walls.
3. Stand at assigned kitchen in an attentive and receptive manner.
4. Avoid annoying mannerism such as touching hair, digging the ears,or
picking the nose etc
SKIN:
1. Keep it clean and clear, wash often, drink plenty of water and obtain
adequate sleep and exercise.
2. If it is too dry apply moisturizer.
HANDS AND NAILS:
1. Wash hands after using the toilet and washroom.
2. Keep finger nails short and clean at all times.
3. Do not wear any nail polish.
4. Do not bite nails instead use a nail clipper.

TEETH:
1. Brush teeth after all meals and rinse the mouth constantly.
2. If wearing dentures, remember to have them on when on duty.
FEET:
1. Keep your feet clean and toe nails trimmed.
2. Foot powder is recommended if the feet smell.
3. For extreme cases consult physician.
FOOTWEAR:
1. Wear footwear provided by the company only.
2. Sandals should be of correct size.
3. All sandal straps should be buckled.
UNIFORMS:
1. Wear only clean well pressed uniform that are free of stains.
2. The uniform should be well fitted.
3. Exchange uniform as per hotel policy.
4. All headgear / scarfs / aprons of the uniform should be worn well.
JEWELLERY:
1. Avoid wearing excessive Jewellery while on duty.
2. Only wedding band, engagement ring or watch is recommended.
3. No ear studs for male.
4. No bracelets.
HAIR :
- MALE
1. Keep hair short, neat & well combed & free from dandruff.
2. Hair length must be at least one inch away from coat collar.
3. Shampoo hair frequently & do not overuse hair cream, spray, gel,
mousse.
4. Beards are not permitted unless with the consent from the personnel
dept. due to the religious reasons.

5.
6.

Moustache if kept must be neat & well trimmed.

Clean shaven before the duty
- FEMALE

1. Staff with long hair to tie up hair neatly & tuck it inside the Chefs Cap
2. Bleaching and dying of hair not permitted
Task

Standard Recipe Development

Standard

To maintain standard quality food at all times

PROCEDURE

1. A test recipe is created by a skilled chef

2. A small quantity of the recipe is prepared and tested by several people,
usually lodging property employees. The Chef collects feedback about
the flavor, texture, color and seasoning.
3. Adjustments are made to the recipe based on the feedback and a larger
quantity is prepared. The taste testing continues until the recipe is able to
produce a perfect result and the overall quality is assured.
4. The recipe is adapted for quantity preparation and a quantity batch is
prepared. Again, taste tests are conducted to make sure that the quantity
batch gives the same results as the smaller quantities.
5. Preparation testers consider the difficulty of the recipe, potential service
problems, how guests will like it, and how many servings might be sold
6. Final adjustments are made
7. The important thing for you to remember is that although some
ingredients or methods may seem odd to you, every recipe you use has
been designed to ensure consistency and quality no matter who cooks the
food. Use the recipes as formula for excellence.

Task

Yield Testing

Standard

Controlling food cost

PROCEDURE

1.

One of the most important jobs of any kitchen cook is to control food
costs. You can do this by yield testing, or comparing the weight of
raw food item when purchased to the weight of the same food item
used in various preparations in the kitchen.

2.

A food item chart is used to record yield test weights. Theirs chart
covers a seven day period. Your chef will use these figures to make
sure there is no unnecessary waste and to accurately set prices to
ensure an adequate profit

3. On this chart, you record the following

The as purchase raw weight
The processed raw weight (the weight after peeling, cutting, deboning or
trimming of food items)
The weight of the raw trimmings. The waste material and trimmings
such as bones or meat scraps are used in stock or other dishes
The cooked weight after resting
The cooked weight after resting and trimming
The weight of food items not used
4.

Other information you will need to record on the chart includes :

The cooking temperature
The cooking time
The internal temperature of the food item when it was removed after
cooking

Task

Handling of Equipment

Standard

Familiarisation in the use of Kitchen Equipment

Thus ensuring proper use & preventing accidents
Through ignorance

PROCEDURE

1.

Being a professional cook means being familiar with how to use all
the equipment available in your kitchen.

2.

There is a tool for every job, use a right tool for a job. The tools you
choose and how you use them can make the difference between an
OK creation and a superb one.

3.

The following equipment is available in your kitchen

Food chopper
Food processor
Food/meat slicer
Tilting pan
Pressure steamer or boiler
Convection steamer
Cooking range
Oven
Stove
Grill
Knives

4.

Your tools help you measure, sift, strain, mix, move and pour food.
Other tools are highly specialised and you use them only once in a
while. These includes melon ballers and zesters.

5.

Knives are among the most important tools youll use as a cook, and
there are dozens of different kinds. These are the most common :

6.

The French or Chefs knife has a 10 12 inch blade and is the most
commonly used in knife in the kitchen. It is used for general cutting,
chopping and slicing.

7.

A utility knife has a narrow six to eight inch blade and is used for
cutting lettuce and fruits and other pantry work

8.

A paring knife has a two to three inch blade and is used for peeling,
trimming, or paring fruit and vegetables.

9.

A Butcher knife has long, heavy, curved blade for cutting raw meats

10.

A boning knife has a thin, six inch blade for boning raw meat poultry.
Some blades are stiff, while others are flexible. The flexible blades
are used to bone fish.

11.

A cleaver has a heavy, broad blade similar to the blade of an axe and
is used to cut through bones

12.

A carving knife has a fine edge designed for slicing and carving meat.

13.

All knives must be carefully maintained, both for safety and

efficiency.

14.

A sharp knife not only cuts better, saving you time, but also prevents
accidents. A dull knife requires you to use more pressure to cut, and
the knife is more likely to slip and cut you.

15.

Ask your supervisor or trainer to show you the different types of

knives, and to demonstrate how to sharpen and hone your knives.

JOB POSITION
UNIT HEAD
CATEGORY
OPERATION CONTROLLER /UNIT HEAD
RESPONSIBLE TO
1.
2.
3.

CORP CHEF
JOINT MANAGING DIRECTOR (OPERATIONS)
CHAIRMAN

JOB DEFINITION
Plans, organizes, develops, coordinates and administers the total operations
of all Food Production, Storage, Issues and Kitchen Areas with a view to
achieving optimum results in terms of guest satisfaction and safety. Also to
strive continuously to give the best quality products
DUTIES AND RESPONSIBILITIES
1.
2.
3.
4.
5.
6.

Handling of food and food cost through menu planning and ordering.
Kitchen staff control. The Unit head constantly develops his staff,
keep discipline and has an opened mind for his peoples suggestions
and opinions. He also takes time in appraising his staff correctly.
He will give demonstrations of new dishes he wants to implement and
see that staff is trained for the same.
Management of Kitchen plant equipment and efficient use of
machinery.
Coordinating activities between the Food & Beverage service and
production along with the Exec. Assistant Manager.
The Unit Head fosters good outside contacts, speaks to guests/
customer in his outlet, assists in up selling the product in short, he
also needs to be good in Public Relations.

JOB POSITION
MASTER COOK
CATEGORY
PRODUCTION HEAD
RESPONSIBLE TO
1.

CORP CHEF

JOB DEFINITION
Master cook is carrying out the day to day running and operation of the
kitchen.
DUTIES AND RESPONSIBILITIES
1.
2.
3.
4.
5.

The Master cook comes next in command to the Executive Chef. And
When the Unit Head is off duty he will take charge of the entire
operation.
He will supervise the practical work of the kitchen.
He is free to make last minute staff changes during the working days
to relieve pressure.
The Master Cook has to have knowledge of all menus in the kitchen
and also know how much is being consumed as this will aid him in
controlling costs and preventing and reducing wastage.
The Master Cook controls the quality, he doesnt allow being
pressured into accepting and inferior quality product.

JOB POSITION
COMMIS
CATEGORY
STAFF
RESPONSIBLE TO
1.
2.
3.

CORP CHEF
UNIT HEAD
MASTER COOK

JOB DEFINITION
Carries out the daily mis-en place, is responsible for preparing the daily
orders in the kitchen & carries out the day to day functions in the kitchen.
DUTIES AND RESPONSIBILITIES
Ensure proper and clean attire & uniforms.
Check all norms laid down by the department for personal hygiene.
Ensure mis-enplace has been done before the next shift has comes in.
To take decisions on certain work operations in the absence of the master
cook.
Ensure cleanliness of the work area and storage places.
Co-ordinate with co-workers to facilitate smooth work flow of kitchen
operations.
Preparing daily guest orders and other functions as required by the various
areas.