KITCHEN DEPARTMENTAL OPERATION MANUAL

Kitchen Standards of Performance

 EMPLOYEE ADMINISTRATION
1. Writing a Roster
2. Filling in Time Sheets and Attendance Records

 MAINTENANCE PROCEDURES
1. Filling out Maintenance Requests

 USE OF EQUIPMENT
2. Use of Meat Slicer, Food Chopper, etc.
3. Use of Kitchen Knives
4. Use of Other Utensils

 OPENING PROCEDURES
1. Collecting Keys and Opening Up
2. Preparing Bain Maries
3. Lighting Up Equipment
4. Switching on Electrical Equipment
5. Arranging Tools, Utensils and Other Operating Equipment
6. Arranging Raw Ingredients and other Mise-en-Place
7. Obtaining Clean Linen
8. Daily Briefing and Checking Daily Specials/Buffets

 REQUISITIONS AND INTER-KITCHEN TRANSFERS

1. Forms to Use
2. Filling Out the Form
3. Checking Existing Stock
4. Estimating Requirements for Menu/Buffet/Specials
5. Obtaining Approval

 RECEIVING AND CHECKING STOCK FROM STORES

1. Checking Quantity and Item Against Requisition
2. Checking for Freshness of Various Food Items

 FOOD AND BEVERAGE STORAGE PROCEDURES IN KITCHEN

1. Storing Groceries
2. Storing Refrigerated Items
3. Storing Frozen Items
4. Stock Rotation
5. Cleaning and Tidying Storerooms
6. Cleaning and Tidying Walk-Ins
7. Cleaning and Tidying Reach-Ins
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 PLANNING AND WRITING MENUS
 WRITING AND COSTING RECIPES
1. Standard Form
2. Plate Specifications
3. Pictures
4. Recipe Distribution

 MISE-EN-PLACE
1. For Breakfast
2. For Lunch
3. Cold/Sauce/Vegetables
4. For Dinner

 BUFFET SET-UP AND BREAKDOWNS

1. Display Material
2. Food Item Preparation and Set-Up
3. Replenishing
4. Buffet Breakdown and Return of Food Items

 OTHER DISPLAY SET-UP AND BREAKDOWN

 CHEF’S CLEANING PROCEDURES
1. Cloths to Use
2. Chemicals to Use

 BASIC COOKING METHODS

1. Boiling
2. Grilling
3. Steaming
4. Roasting
5. Frying
6. Sautéing

 PLATE ASSEMBLY
 PASS CONTROL
1. Calling Orders
2. Checking Food, Plate Presentations
3. Changing/Canceling Orders

 CLOSING PROCEDURES
1. Storing Unused Food Items
2. Cleaning and Replacing Kitchen Utensils and Operating Equipment
3. Switching Off Gas and Electrical Equipment
4. Cleaning Equipment (items not cleaned by Steward)
5. Emptying Bain Maries
6. Cleaning Stoves and Refrigerators
7. Returning Soiled Linen
8. Checking for Fire Hazards
9. Returning Keys