Bento-Sumo-Emperor Platter

STANDARD ACTIVITY CHECKLIST
BOH 3
TOKYO WINGS
STORE:_____________________________
STM NAME:_________________________
PRODUCT SHELF LIFE/ HOLDING TIME STORAGE

Holding Cabinet
1 hour
Heat Lamp
On bun pan with rack OR
Full Cooked Wings 30 minutes Holding Shelf
In food pan with rack
Baine Marie / Baine
20 minutes
Marie on Top
Dipped Wings MTO NA
Unopened 6 months Chiller
4 hours (additional 4
hours once
Heated, unopened Holding Cabinet
Sriracha Sauce transferred in food
pan)
Heated, transferred in Baine Marie / Baine
4 hours
food pan Marie on Top
Teriyaki Sauce with Heated, mixed, in food Baine Marie / Baine
4 hours
Togarashi pan Marie on Top
SUBJECT: COATING OF WINGS IN SAUCE

Red Tong Sriracha Sauce
Blue Tong Teriyaki with Togarashi
Yellow Tong Beef Pepper Sauce
Option 1 : Dipping of Wings

CERT. SAMURAI SHOGUN
PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

1. Get required amount of cooked wings.
2. Place wings in food pan with sauce using corresponding colored tongs.
2.1 If sauce is in 1/9 food pan, maximum of 1 pair (2pcs) of wings can be
dipped at a time.
2.2 If sauce is in 1/6 food pan, maximum of 2 pairs (4pcs) of wings can be
dipped at a time.
Note: Ensure that wings are completely covered with sauce.
3. Remove wings individually from sauce.
4. Tap minimum of 3 times to remove excess sauce from the wings.
5. Plate in bento or platter.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
TOKYO WINGS Page 1 of 3 May 14, 2019
Option 2 : Pouring Sauce Over Wings

PLATING QUANTITY OF SAUCE SMALLWARES
Bento - 2 pairs (4pcs) 3/4 level scoop
90cc ladle
Platter - 3 pairs (6pcs) 1 level scoop

1. Get required amount of cooked wings and place in a small mixing bowl.
2. Pour required amount of sauce all over wings using 90cc ladle.
3. Using a clean spoon, mix until wings are fully covered by the sauce.
4. Plate in bento or platter.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Note:
Ensure that wings are completely covered with sauce.
Mixing bowl can be used for back to back plating for the same variant.
Mixing bowl cannot be used if stand-by for maximum of 30 minutes.
SUBJECT: PLATING OF WINGS - BENTO

Product Build:
Item Quantity Smallwares
Rice 1 level scoop (150g) White Scooper
Black Sesame Seeds 1 pass (0.25g) Sesame Seed Shaker
Vegetable Misono 1 heaping scoop (75g) Green Spoodle
2 pairs
Dipped Wings (2 pcs flats + 2 pcs Medium Tong
drumettes)
*For Teriyaki Wings
1 pass (0.25g) Sesame Seed Shaker
White Sesame Seeds

1. Place 1 level scoop (150 g) rice on right compartment of the bento plate
using white rice scooper; sprinkle with 1 pass of black sesame seeds.
2. Place 1 heaping scoop (75 g) of vegetable misono on the left compartment
of the bento plate using green perforated spoodle.
3. Place 2 pairs (2 pcs flats + 2 pcs drumettes) of dipped wings in the largest
compartment.
3.1 For Teriyaki Wings, sprinkle 1 pass of white sesame seeds.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Note: For take-out, plate in plastic bento and follow dine-in plating procedure.
Option 2 : Pouring Sauce Over Wings

Product Build:
3 pairs
Dipped Wings (3 pcs flats + 3 pcs Medium Tong
drumettes)
*For Teriyaki Wings
White Sesame Seeds

1. Place 3 pairs (3 pcs flats + 3 pcs drumettes) of dipped wings in a black
plate.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Note: For take-out, plate in paper bento and follow dine-in plating procedure.
SUBJECT: PLATING OF WINGS - 12 PCS PLATTER

Product Build:
2 pairs
Teriyaki Dipped Wings (2 pcs flats + 2 pcs
drumettes)
2 pairs
Sriracha Dipped Wings (2 pcs flats + 2 pcs Medium Tong
drumettes)
2 pairs
Black Pepper Dipped
(2 pcs flats + 2 pcs
Wings
drumettes)
*For Teriyaki Wings
White Sesame Seeds

1. Place 2 pairs (2 pcs flats + 2 pcs drumettes) per flavor in rectangular katsu
plate.
1.1 Always place Sriracha wings in the middle,
1.2 Teriyaki and Black Pepper wings are placed on either side; can be
interchanged
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Note: For take-out, plate in paper bento and follow dine-in plating procedure.
BOH 3
TEMPURA
STORE:_____________________________
STM NAME:_________________________
30 minutes Heat Lamp
Holding Shelf
Prawn Tempura
15 minutes Baine Marie on Top
with water/ Baine Marie
Holding Shelf
Kani Tempura
Holding Shelf
Veggie Tempura
Tempura Crumbs 8 hours Room Temperature
Unopened, frozen 3 months Freezer
3 days
Unopened, chilled (inclusive of 6 hours
Ginger Radish thawing time) Chiller
Opened, resealed 2 days
Transferred in food pan 12 hours (EOD) Room Temperature
SUBJECT: PLATING OF PRAWN TEMPURA
1. Wash and sanitize hands prior to conducting each procedure.
2. Ensure that all smallwares needed are cleaned & sanitized
3. Ensure that packaging are clean and not dusty.
Product Build:
ITEM AMOUNT SMALLWARES
Prawn Tempura 3 pcs Medium Tong
Rice 1 level scoop (150g) White rice scooper
Ginger Radish 1 level scoop (2g) ¼ Long Handle Teaspoon
Tempura Sauce 1 level scoop (45g) 45ml Ladle
Dine-in

1. Place 1 level scoop of rice on the right compartment of the bento plate
using white rice scooper. Garnish with black sesame seeds.
2. Place 1 heaping scoop (75g) of Vegetable Misono on the left compartment
of the bento plate (using green perforated spoodle).
3. Arrange 3 pcs of prawn tempura on the largest compartment.
All tails of prawn tempura must point away from sauce compartment.
4. Place 1 level scoop of ginger radish using ¼ long handle teaspoon.
5. Pour 1 level scoop of tempura sauce using 45ml ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
TEMPURA Page 1 of 4 June 18, 2019
Take-out

1. Using black plastic bento, place rice in the square compartment and
garnish with black sesame seeds.
2. Plate prawn tempura in largest compartment with all pointing to one
direction.
3. Place vegetable misono in the smallest compartment.
4. In a separate sauce cup, place 1 level scoop of ginger radish using ¼ long
handle teaspoon.
5. Pour 1 level scoop of tempura sauce in sauce cup using 45ml ladle.
6. Serve with table napkin, spoon and fork.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: PLATING OF PRAWN AND VEGETABLE TEMPURA
Product Build:
ITEM BEST SELLER SUMO SMALLWARES
Prawn Tempura 2 pcs 4 pcs Medium Tong
Potato Tempura 3 pcs 6 pcs Medium Tong
Onion Rings 2 pcs 4 pcs Medium Tong
Vegetable Misono 1 heaping scoop (75g) 1 heaping scoop (75g) Green Spoodle
Rice 1 level scoop (150g) 2 level scoop (300g) White rice scooper
Black Sesame Seeds 1 pass (0.25g) 2 passes (0.50g) Sesame Seed Shaker
Ginger Radish 1 level scoop (2g) 2 level scoops (4g) ¼ Long Handle Teaspoon
Tempura Sauce 1 level scoop (45g) 2 level scoops (90g) 45ml Ladle
A. Best Seller / Bento

Dine-in

3. Arrange prawn and vegetable tempura in the largest compartment
3.1 Place 2 pcs prawn tempura with tails pointing away from sauce
compartment.
3.2 Place 3 pcs potato tempura and 2 pcs onion rings.
Note: Ensure all components are visible and neatly plated to look more
appetizing and hefty.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:

Take-out

direction.
3. Plate potato tempura, onion rings and prawn tempura in the largest
compartment.
handle teaspoon.
6. Pour 1 level scoop of tempura sauce in sauce cup using 45ml ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Sumo Meal - Prawn and Vegetable Tempura

1. Place 1 heaping scoop (75g) of Vegetable misono on the left compartment
2. Arrange prawn and vegetable tempura in the largest compartment
compartment.
2.2 Place 6 pcs potato tempura and 4 pcs onion rings.
3. Place 2 level scoops of ginger radish in the right compartment using ¼ long
handle teaspoon.
4. Pour 2 level scoops of tempura sauce with the ginger radish using 45ml
ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: PLATING OF PRAWN AND KANI TEMPURA
Product Build:
Potato Tempura 1 pc Medium Tong
Onion Rings 2 pcs Medium Tong
Ginger Radish 1 level scoop (2g) ¼ Long Handle Teaspoon

Dine-in

3. Arrange prawn, kani, and vegetable tempura in the largest compartment
compartment.
3.2 Place 2 pcs kani tempura, 1 pc potato tempura and 2 pcs onion rings.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Take-out

direction.
3. Plate kani tempura, potato tempura, and onion rings with the prawn
tempura in the largest compartment.
handle teaspoon.
6. Pour 1 level scoop of tempura sauce in sauce cup using 45 ml ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:

BOH 3
PRE-COOKED BEEF
STORE:_____________________________
STM NAME:_________________________

Holding Cabinet
40 minutes Baine Marie / Baine
Beef Misono Marie on Top with
water
25 minutes Holding Shelf
SUBJECT: PORTIONING OF PRE-COOKED BEEF

A. Best Seller, Bento and Sumo Remix
1. Scoop a single serving of cooked beef (1 level scoop) using green

perforated spoodle.
2. Be sure to level-off the beef on the rim of the spoodle with the aid of
medium tong.
3. Place on the designated compartment of the bento plate/paper bento take-
out box.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Sumo

1. Scoop 2 servings of cooked beef (2 level scoops).
2. Place on the designated compartment of the bento plate/paper bento take-
out box.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: PLATING OF PRE-COOKED BEEF
Product Build:
Beef Misono 1 level scoop (90g) 2 level scoops (180g) Green Spoodle
Crunchy Garlic 1 level scoop 2 level scoops 1 Teaspoon
Red Pickled Radish 1 pinch (3g) 1 pinch (3g) Pincher Tong
Rice 1 level scoop (150g) 2 level scoops (300g) White rice scooper
Sushi Sauce 1 level scoop (15g) 2 level scoops (30g) 15ml Ladle
PRE-COOKED BEEF Page 1 of 2 March 27, 2019
A. Best Seller/Bento
Beef Misono - Dine in

1. Spread 1 level scoop (150 g) rice on the largest compartment of the bento
plate using white rice scooper; sprinkle with 1 pass of black sesame seeds.
3. Place 1 serving of Beef Misono on the right compartment of bento plate
beside vegetables.
3.1 Scoop a single serving of cooked beef using green perforated spoodle.
3.2 Sprinkle with 1 level teaspoon of crunchy garlic.
3.3 Garnish with 1 pinch (3 g) of red pickled radish using a pincher tong.
4. Place 15ml of sushi sauce in the sauce compartment using 15ml ladle.
5. If bento, serve with 1 order each of miso soup, jelly dessert, and 12oz drink.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
Beef Misono - Take out


1. Using black plastic bento, spread rice on the largest leaving space for 1oz
cup.
2. Plate beef misono in the square compartment.
4. Serve sushi sauce in 1oz cup with lid beside rice with baran in between.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Sumo Meal
Beef Misono

1. Place 1 heaping scoop (75 g) of Vegetable misono on the left compartment
2. Neatly arrange 2 serving of Beef Misono in the largest compartment of the
bento plate.
2.1 Scoop 2 serving of cooked beef using green perforated spoodle.
2.2 Sprinkle with 2 level teaspoons of crunchy garlic.
2.3 Garnish with 1 pinch (3 g) of red pickled radish using pincher tong.
3. Place 30ml of sushi sauce in the right compartment using 15ml ladle.
4. Prepare 2 servings of 300g rice in 2 rice bowls using white rice scooper.
5. Serve with 2 orders 12oz drinks.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
PRE-COOKED BEEF Page 2 of 2 March 27, 2019
BOH 3
PRE-COOKED YAKINIKU
STORE:_____________________________
STM NAME:_________________________

Holding Cabinet
40 minutes Baine Marie / Baine
Cooked Yakiniku Marie on Top with
water
25 minutes Holding Shelf
Yakiniku Sauce 12 hours (EOD) Room Temperature
SUBJECT: PLATING OF PRE-COOKED BEEF

Product Build:
Beef Yakiniku 1 level scoop (90g) 2 level scoop (180g) Green Spoodle
White Sesame Seeds 2 passes (0.5g) 4 passes (1.0g) Sesame Seed Shaker
Yakiniku Sauce 1 level scoop (15g) 2 level scoops (30g) 15ml Ladle
Quantity of Sesame Seeds:

# of Servings Beef Yakiniku (scooping) White Sesame Seeds (garnish)
1 1 level scoop (90g) 2 passes (0.5g)
2 2 level scoops (180g) 4 passes (1.0g)
A. Best Seller/Bento
Beef Yakiniku - Dine in

3. Place 1 serving of Beef Yakiniku on the right compartment of bento plate
beside vegetables.
3.1 Scoop a single serving of cooked beef yakiniku using green perforated
spoodle.
3.2 Sprinkle with 2 full passes of white sesame seeds.
Note: No need to mix; just sprinkle sesame seeds on top.
4. Place 15ml of yakiniku sauce in the sauce compartment using 15ml ladle.
5. If bento, serve with 1 order each of miso sour, jelly dessert, and 12oz drink.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
PRE-COOKED YAKINIKU Page 1 of 2 March 27, 2019
Beef Yakiniku - Take-out

1. Using black plastic bento, spread rice on the largest leaving space for 1oz
cup.
2. Plate beef yakiniku in the square compartment.
4. Serve yakiniku sauce in 1oz cup with lid beside rice with baran in between.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Sumo Meal

2. Neatly arrange 2 servings of Beef Yakiniku in the largest compartment of
the bento
2.1 Scoop 2 serving of cooked beef yakiniku using green perforated spoodle.
2.2 Sprinkle with 4 full passes of white sesame seeds.
Note: No need to mix; just sprinkle sesame seeds on top
3. Place 30ml of yakiniku sauce in the right compartment using 15ml ladle.
4. Prepare 2 servings of rice in 2 rice bowls using scooper #10.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
PRE-COOKED YAKINIKU Page 2 of 2 March 27, 2019

BOH 3
FRIED CHICKEN KARAAGE
STORE:_____________________________
STM NAME:_________________________

Holding Cabinet
30 minutes
Heat Lamp
Fried Chicken
Karaage Holding Shelf
20 minutes Modified Baine Marie
on Top with water
SUBJECT: PLATING OF FRIED CHICKEN KARAAGE
Product Build:
Fried Chicken Karaage 3 pcs OR 6 pcs 12 pcs Medium Tong
Soy Ginger Sauce 1 level scoop (15g) 2 level scoops (30g) 15ml Ladle
A. Best Seller/Bento (3pcs) - Dine-in

3. Place 3pcs on the right compartment using a medium tong.
4. Pour 15ml of soy ginger sauce in the sauce compartment using a 15ml
ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Best Seller/Bento (6pcs) - Take-out

1. Place 1 level scoop (150 g) rice on right compartment of the bento plate
3. Place 6pcs on the biggest compartment of the bento plate.
4. Pour 15ml of soy ginger sauce in the sauce compartment using a 15ml
ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
FRIED CHICKEN KARAAGE Page 1 of 2 March 27, 2019

C. Take-out

2. Plate fried chicken karaage in the largest compartment.
4. Serve with soy ginger sauce in 1oz cup with lid beside the fried chicken
karaage with baran in between.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
D. Sumo Meal

2. Neatly arrange 12 pcs of Karaage in the largest compartment of the bento plate.
3. Pour 30ml (2 level scoops) of soy ginger sauce in the sauce compartment
using a 15ml ladle.
4. Prepare 2 servings of 300g rice in 2 rice bowls using scooper #10.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
FRIED CHICKEN KARAAGE Page 2 of 2 March 27, 2019

BOH 3
HONEY CHICKEN TERIYAKI
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING HONEY CHICKEN TERIYAKI

Product Build:
Honey Chicken Teriyaki 3 pcs 6 pcs Medium Tong
Teriyaki Sauce 3 level scoop (45ml) 6 level scoops (90ml) 15ml Ladle
White Sesame Seeds 2 passes (0.5g) 4 passes (1.0g) Sesame Seed Shaker
A. Best Seller/Bento - Dine-in

3. Place 3 pcs of Fried Chicken Karaage on the right compartment using a
medium tong.
4. Pour 3 level scoops (45ml) of Teriyaki sauce over the Fried Chicken Karaage.
5. Garnish with 2 passes (0.5g) of white sesame seeds.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Best Seller/Bento - Take-out

1. Using black plastic bento, spread rice on the largest compartment.
2. Plate 3 pcs of Fried Chicken Karaage in the square compartment.
3. Pour 3 level scoop (45ml) of Teriyaki Sauce over Karaage.
4. Garnish with 2 passes (0.5g) of white sesame seeds using a shaker.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
HONEY CHICKEN TERIYAKI Page 1 of 2 March 27, 2019

C. Sumo Meal

2. Neatly arrange 6 pcs of Karaage in the largest compartment of the bento plate.
3. Pour 90ml (6 level scoops) of Teriyaki sauce over the Karaage using a 15ml ladle.
4. Garnish with 4 passes (1.0g) of white sesame seeds using a shaker.
5. Prepare 2 servings of 300g rice in 2 rice bowls using white rice scooper.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
HONEY CHICKEN TERIYAKI Page 2 of 2 March 27, 2019

BOH 3
BEST CHICKEN TERIYAKI
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING BEST CHICKEN TERIYAKI

Product Build:
ITEM BEST SELLER SMALLWARES
Best Chicken Teriyaki 1 pc Medium Tong
Teriyaki Sauce 1 level scoop (15g) 15ml Ladle
White Sesame Seeds 2 passes (0.5g) Sesame Seed Shaker
Teriyaki Sauce 1 level scoop (15g) 15ml Ladle
A. Best Chicken Teriyaki - Dine in


using white rice scooper.
2. Place 1 spoodle or 75g of Vegetable Misono on the left compartment of the
bento plate (using green perforated spoodle).
3. Arrange neatly 1 order of Best Chicken Teriyaki on the largest compartment
of the bento plate.
3.1 Transfer the sliced BCT into the bento plate.
3.2 Spread 15ml Teriyaki sauce over the BCT using 15ml ladle.
3.3 Garnish the BCT with 0.5g sesame seeds (2 passes) using sesame seeds
shaker.
4. Place 15ml Teriyaki sauce on the sauce compartment of the bento plate
using 15ml ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Best Chicken Teriyaki - Take-out

1. Using black plastic bento, scoop rice in the square compartment.
2. Plate Best Chicken Teriyaki, finger cuts, in largest compartment.
4. Spread 2 level scoops of Teriyaki Sauce over the BCT using a 15ml ladle.
5. Garnish the BCT with 0.5g sesame seeds (2 passes) using sesame seeds shaker
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
BEST CHICKEN TERIYAKI Page 1 of 1 March 29, 2019

BOH 3
PORK TONKATSU
STORE:_____________________________
STM NAME:_________________________
Holding Cabinet
40 minutes
Heat Lamp
Cooked Pork
Tonkatsu Holding Shelf
25 minutes Baine Marie/Baine Marie
on Top with wate
SUBJECT: PLATING OF PORK TONKATSU
Product Build:
Pork Tonkatsu 2pcs 4 pcs Medium Tong
Tonkatsu Sauce 1 level scoop (15g) 2 level scoop (30g) 15ml Ladle
A. Best Seller/Bento - Dine-in

1. Spread 1 level scoop (150 g) rice in the right compartment of the bento plate
2. Place 1 heaping scoop (75 g) of vegetable misono on the left compartment of
the bento plate using green perforated spoodle.
3. Place 2 pcs of Pork Tonkatsu in the biggest compartment using a medium
tong.
3.1 Cut pork tonkatsu in 4 finger cuts.
4. Pour 1 level scoop (15g) of Tonkatsu sauce in the sauce compartment.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Best Seller/Bento - Take-out

1. Using black plastic bento, place a scoop of rice in the square compartment
leaving a small space beside for sauce cup.
2. Plate 2 pcs of Pork Tonkatsu in the largest compartment..
3. Pour 1 level scoop (15ml) of Tonkatsu Sauce in sauce cup and place beside
pork tonkatsu in largest compartment.
Note: Place baran in between Pork Tonkatsu and Tonkatsu Sauce.
MANAGER'S INITIAL:
DATE:
PORK TONKATSU Page 1 of 2 March 29, 2019
C. Sumo Meal

1. Place 1 heaping scoop (75g) of Vegetable misono on the left compartment of
the bento plate using green perforated spoodle.
2. Neatly arrange 4 pcs of Pork Tonkatsu in the largest compartment of the
bento plate.
3. Pour 30ml (2 level scoops) of Tonkatsu sauce in right compartment.
4. Prepare 2 servings rice in 2 rice bowls using scooper #10.
MANAGER'S INITIAL:
DATE:
PORK TONKATSU Page 2 of 2 March 29, 2019

BOH 3
BIG CHICKEN KATSU
STORE:_____________________________
STM NAME:_________________________

Heat Lamp
Holding Cabinet
1 hour
Upright Holding
Big Chicken Katsu
Cabinet (Whole/Half)
(Cooked, Whole)
Baine Marie on Top
30 minutes (with & w/o water)
Holding Shelf
Heat Lamp
Holding Cabinet
Pre-cut
30 minutes Upright Holding
(Plain/Seasoned)
Cabinet (Whole/Half)
Holding Shelf
SUBJECT: PLATING OF BIG CHICKEN KATSU

A. ORIGINAL - Dine-in
Product Build:
ITEM QUANTITY SMALLWARES
Shredded Cabbage 2 level scoops (30g) Pre-weighed / 1/4 Cup
Japanese Mayonnaise 6 zigzags (20g) White Plastic dispenser
Chicken Katsu 1 pc (4 finger cuts) Medium Tong
Tonkatsu Sauce 1 level scoop (15g) 15ml Ladle
Rice 1 level scoop (150g) White Rice Scooper

1. Place 2 level scoops (30g) shredded cabbage on one corner of plate.
2. Drizzle on top with Japanese Mayo in 6 zigzag motions (20g).
3. Place Big Chicken Katsu on top of shredded cabbage; with uncut part near
cabbage and finger facing outward.
4. Using white rice scooper, scoop 150 grams rice into a rice bowl. Sprinkle
with black sesame seeds.
5. Serve with 15 mL Tonkatsu Sauce place on a sauce dish (scoop using
15ml ladle).
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
BIG CHICKEN KATSU Page 1 of 3 March 27, 2019

B. ASIAN SPICE - Dine-in
Product Build:
Shredded Cabbage 2 level scoops (30g) Pre-weighed / 1/4 Cup
Spice Salt & Pepper 6-8 passes per side (1.0g) Shaker
Tonkatsu Sauce 1 level scoop (15g) 15ml Ladle

1. Sprinkle pre-cut chicken katsu with salt & pepper spice. Ensure to fully
cover chicken katsu.
1.1 Place chicken katsu (in inverted position) on ½ x 2” food pan with holding
rack using medium tong. The store may opt to use ⅓ food pan with plastic
drain tray.
1.2 Sprinkle both sides of chicken with 6-8 passes of salt and pepper spice.
2. Using medium tong, place seasoned Chicken Katsu on top of shredded
cabbage with finger cuts facing outward.
3. Serve with rice & tonkatsu sauce same as with above procedures.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
C. TERIYAKI - Dine-in
Product Build:
Shredded Cabbage 2 level scoops (30g) 1/4 Measuring Cup
Spice Salt & Pepper 6-8 passes per side (1.0g) Shaker
Unagi Sauce 2 level scoops (30g) 15ml Ladle
White Sesame Seeds 2 passes (0.5g) Sesame Seed Shaker

1. Sprinkle pre-cut chicken katsu with salt & pepper spice following same
sprinkling procedure as with Asian Spice variant.
2. Using medium tong, place seasoned Chicken Katsu on top of shredded
cabbage with finger cuts facing outward.
3. Coat Chicken Katsu with Unagi sauce:
3.1 Pour 2 level scoops (30ml) Unagi sauce on top of seasoned chicken.
3.2 Evenly spread sauce using silicone brush with BLACK sticker.
4. Sprinkle chicken with 2 passes white sesame seeds (0.5g).
5. Serve with rice.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
D. Take-out

1. Prepare chicken katsu variant as per standard.
2. Place levelful shredded cabbage in 2.5 oz sauce cup.
2.1 Do not press cabbage to contain 15g only.
2.2 Drizzle cabbage with 10g mayo in 6 zigzag motions.
3. Place Tonkatsu sauce in 1oz cup with lid.
4. Plate product and place in plastic or paper bag with printed napkin, plastic
spoon, & fork.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:

BOH 3
MT. KATSU
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING MT. KATSU

Product Build:
Mt. Katsu 1 serving
Big Chicken Katsu 1 pc (cut into 4 fingercut) Medium tong
Unagi Sauce (dressing) 4 level scoops (60ml) 15ml Ladle
Onion Rings 5pcs Medium tong
Onion Leeks 1 scoop (5g) Bar spoon
Tempura Crumbs 2 scoops (10g) Stainless spoon
Japanese Mayo 5 zigzags (10g) White plastic dispenser
Togarashi 1 pass (0.1g) Shaker
4PC Prawn Tempura 1 serving
Prawn Tempura 4 pcs Medium tong
Tempura Sauce 1 level scoop (45ml) 1.5oz Ladle (45ml)
Ginger Radish 2g ¼ Teaspoon, long handle
Rice w/ black sesame White Rice Scooper/
2 servings
seeds Shaker
Red Iced Tea, 12 oz 2 servings 12oz Tumblers

1. Place Big Chicken Katsu, fingercut on the black plate.
2. Pour 4 level scoops (60 ml) of Unagi Sauce using a 15ml Ladle.
3. Arrange 5 pcs of Onion Rings on top of Katsu forming a tower (in mounted
form) using a medium tong.
4. Sprinkle 2 spoonfuls of tempura crumbs on top using a stainless spoon.
5. Dispense 5 zigzags of Jap Mayo.
6. Garnish with 5 g of Onion Leeks.
7. Sprinkle with 1 pass togarashi on top.
8. Plate 4 pcs Prawn Tempura with tempura sauce.
9. Complete sumo meal with 2 servings Rice and 2 servings 12oz RIT.
10. For take-out, plate in paper bento and follow plating procedures of dine-in.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
DATE:
MT. KATSU Page 1 of 1 March 27, 2019

BOH 3
CHICKEN-NOMIYAKI
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING CHICKENOMIYAKI

Product Build:
1 pc, cut into 4 finger
Big Chicken Katsu Medium Tong
cuts
Tonkatsu Sauce 2 level scoops (30 ml) 15 ml ladle
10-12 zigzags or until
Japanese Mayo White Plastic Dispenser
fully covered (10 g)
Okonomiyaki 1 pc Misono Turner
Tonkatsu Sauce 2 level scoops (30 ml) 15 ml ladle
10-12 zigzags or until
Japanese Mayo White Plastic Dispenser
fully covered (10 g)
Tempura Crumbs 2 spoonfuls (10 g) Stainless Spoon
Onion Leeks 1 scoop (5 g) Bar Spoon
A. Dine-in

1. Place Big Chicken Katsu cut into 4 finger cuts on a black plate.
2. Pour 2 level scoops (30 ml) of tonkatsu sauce using 15 ml ladle and spread
on the katsu.
3. Dispense 10-12 zigzags of japanese mayo (10 g) or until katsu is fully
covered with the zigzags 0.5-1 cm apart; light press only.
4. Using misono turner, place cooked okonomiyaki on top.
Note: Misono turner should have BLACK sticker
5. Pour 2 level scoops (30 ml) of tonkatsu sauce using 15 ml ladle over the
okonomiyaki and spread.
6. Dispense 10-12 zigzags of japanese mayo (10 g) or until okonomiyaki is
fully covered with the zigzags 0.5-1 cm apart.; light press only.
7. Make a design on okonomiyaki by dragging a stainless chopstick 3 times
across the stroke of the japanese mayo in alternating directions with a curve
at the end of every design.
Note: Store stainless chopstick in 20 oz tumbler with black sticker; without
water.
8. Place 2 spoonfuls of tempura crumbs on the middle of okonomiyaki.
9. Garnish with 1 scoop (5 g) of onion leeks on top of the tempura crumbs.
10. Serve as ala carte, bento, or sumo meal.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
CHICKENOMIYAKI Page 1 of 2 April 1, 2019
B. Take-out

1. Using Paper Bento, plate Chickenomiyaki following same plating procedure
as with dine-in.
2. Serve as ala carte, bento, or sumo meal.
Note: For Sumo and Bento meals, rice is placed outside the paper bento.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
CHICKENOMIYAKI Page 2 of 2 April 1, 2019

BOH 3
UNAGI BANGUS
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING OF UNAGI BANGUS

Product Build:
Unagi Bangus 1 pc Medium Tong
Unagi Sauce 1 level scoop (15g) 15 ml Ladle
Crunchy Garlic 1 level scoop 1 Teaspoon
Leeks 5-6 rings (1g) Bar Spoon
A. Dine-in

using white rice scooper and garnish with 1 pass of black sesame seeds.
2. Using a green spoodle, place 1 heaping scoop (75g) of Vegetable Misono
on the left compartment.
3. Place 1 pc of Bangus in the biggest compartment with the meat facing up.
4. Pour 15ml Unagi sauce over the Bangus using 15ml ladle.
5. Sprinkle with 1 level scoop of crunchy garlic using 1 teaspoon.
6. Garnish with 5-6 rings (1g) of onion leeks using bar spoon.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Take-out

1. Using black plastic bento, place 1 scoop of rice in the square compartment
and garnish with 1 pass of black sesame seeds.
3. Plate Unagi Bangus in largest compartment.
4. Spread 15ml of Unagi Sauce over the Bangus using a 15ml ladle.
5. Sprinkle with 1 level scoop of crunchy garlic using 1 teaspoon.
6. Garnish 5-6 rings (1g) of onion leeks using bar spoon.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
UNAGI BANGUS Page 1 of 1 March 29, 2019
BOH 3
WAGYU CUBES
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING GYU CUBES BENTO
Product Build:
Gyu Cubes 3 sticks
Unagi Sauce for basting 1 level scoop (15g) 15 ml Ladle
for dipping 1 level scoop (15g) 15 ml Ladle
Vegetable Misono 1 heaping scoop (75g) Green spoodle
Black Sesame Seeds 1 pass (0.25g) Sesame seed shaker
A. Dine-in:

1. Place 1 level scoop of rice on the right compartment of the bento plate using
white rice scooper and garnish with 1 pass of black sesame seeds.
2. Using a green spoodle, place 1 heaping scoop (75g) of Vegetable Misono
on the left compartment.
3. Place 3 sticks of Gyu Cubes in the biggest compartment with the sticks
leaning on the divider facing the vegetable misono compartment.
4. Evenly pour 1 level scoop Unagi sauce over the Gyu Cubes using 15ml ladle.
5. Pour 1 level scoop of Unagi sauce in sauce compartment
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
B. Take-out:

1. Using black plastic bento, place 1 scoop of rice in the square compartment
and garnish with 1 pass of black sesame seeds.
3. Plate Gyu Cubes in largest compartment with sticks facing one direction.
4. Pour 2 level scoops (30ml) of Unagi Sauce over the Gyu Cubes using a 15ml ladle.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: RE-STICKING OF GYU CUBES

1. Hold remaining part of stick and remove cubes using medium tong.
2. Place in clean food pan.
3. Get new stick and skewer cubes.
4. Hold as per standard. Discard if beyond holding time.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
WAGYU CUBES Page 1 of 1 March 29, 2019
BOH 3
EMPEROR PLATTER
STORE:_____________________________
STM NAME:_________________________
SUBJECT: PLATING OF HONEY CHICKEN TERIYAKI PLATTER

Product Build:
Fried Chicken Karaage 6 pcs Medium Tong
Teriyaki Sauce 2 level scoops (90g) 45ml Ladle
Sesame Seeds 4 passes (2g) Sesame Seeds Shaker

1. Place 1 heaping scoop of vegetable misono on one side of the plate.
2. Arrange 6 pcs of Fried Chicken Karaage on the other side of the plate.
3. Pour 2 level scoops of Teriyaki sauce over the chicken.
4. Garnish with 4 passes of white sesame seeds.
5. For take-out, plate Honey Chicken Teriyaki Emperor Platter in donburi-
ramen bowl, following the same plating as with dine-in.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: PLATING OF BEEF MISONO PLATTER
Product Build:
Beef Misono 1 and ½ scoops (135g) Green Spoodle
Crunchy Garlic 2 scoops (4g) 1 Teaspoon
Red Pickled Radish 1 pinch (3g) Pincher Tong
Sushi Sauce 2 level scoops (30g) 15ml Ladle

2. Plate 1 and ½ scoops of beef misono on the other side of the plate.
3. Sprinkle with 2 scoops crunchy garlic using a teaspoon.
4. Garnish with a pinch of red pickled radish in the middle of the beef.
5. Serve with 2 level scoops of sushi sauce.
6. For take-out, plate Beef Misono Emperor Platter in donburi-ramen bowl,
following the same plating as with dine-in.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
EMPEROR PLATTER Page 1 of 2 April 10, 2019

SUBJECT: PLATING OF BEST CHICKEN TERIYAKI PLATTER
Best Chicken Teriyaki 2 pcs Medium Tong
Teriyaki Sauce 2 level scoops (30g) 15ml Ladle
Sesame Seeds 4 passes (1g) Sesame Seeds Shaker
Teriyaki Sauce (for dipping) 1 level scoop (15g) 15ml Ladle

2. Plate 2 pcs of best chicken teriyaki, finger cut on the other side of the plate.
3. Pour 2 scoops of teriyaki sauce over the chicken, 1 scoop per chicken
teriyaki.
4. Garnish with 4 passes of white sesame seeds, 2 passes per chicken
teriyaki.
5. For take-out, plate Best Chicken Teriyaki Emperor Platter in donburi-ramen
bowl, following the same plating as with dine-in.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
SUBJECT: PLATING OF PRAWN TEMPURA PLATTER

Prawn Tempura 4 pcs
Ginger Radish 1 scoop (2g) 1 Long Handle Teaspoon
Prawn Tempura 6 pcs

Ginger Radish 2 scoops (4g) 1 Long Handle Teaspoon
Tempura Sauce 2 level scoops (90g) 45ml Ladle

Dine-in
1. Neatly arrange prawn tempura on plate.
2. Serve Tempura sauce in sauce dish.
Take-out
1. Place Tempura Sauce in Geisha Box with liner.
2. Neatly arrange prawn tempura in Geisha box.
STM SIGNATURE:
MANAGER'S INITIAL:
DATE:
EMPEROR PLATTER Page 2 of 2 April 10, 2019

Bento-Sumo-Emperor Platter

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STANDARD ACTIVITY CHECKLIST

PRODUCT SHELF LIFE/ HOLDING TIME STORAGE

SUBJECT: COATING OF WINGS IN SAUCE

Option 1 : Dipping of Wings

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

Option 2 : Pouring Sauce Over Wings

CERT. SAMURAI SHOGUN

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

SUBJECT: PLATING OF WINGS - BENTO

CERT. SAMURAI SHOGUN

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

Option 2 : Pouring Sauce Over Wings

CERT. SAMURAI SHOGUN

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

SUBJECT: PLATING OF WINGS - 12 PCS PLATTER

CERT. SAMURAI SHOGUN

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

A. Best Seller / Bento

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

TEMPURA Page 2 of 4 June 18, 2019

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

TEMPURA Page 3 of 4 June 18, 2019

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

TEMPURA Page 4 of 4 June 18, 2019

PRODUCT SHELF LIFE/ HOLDING TIME STORAGE

SUBJECT: PORTIONING OF PRE-COOKED BEEF

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

1. Scoop a single serving of cooked beef (1 level scoop) using green

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

Beef Misono - Take out

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PRODUCT SHELF LIFE/ HOLDING TIME STORAGE

SUBJECT: PLATING OF PRE-COOKED BEEF

Quantity of Sesame Seeds:

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PRE-COOKED YAKINIKU Page 2 of 2 March 27, 2019

PRODUCT SHELF LIFE/ HOLDING TIME STORAGE

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

FRIED CHICKEN KARAAGE Page 1 of 2 March 27, 2019

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

FRIED CHICKEN KARAAGE Page 2 of 2 March 27, 2019

SUBJECT: PLATING HONEY CHICKEN TERIYAKI

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

HONEY CHICKEN TERIYAKI Page 1 of 2 March 27, 2019

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

HONEY CHICKEN TERIYAKI Page 2 of 2 March 27, 2019

SUBJECT: PLATING BEST CHICKEN TERIYAKI

A. Best Chicken Teriyaki - Dine in

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2

BEST CHICKEN TERIYAKI Page 1 of 1 March 29, 2019

PROCEDURE INT. SLA. PEAK (SM) CERT. CERT. RC 1 RC 2