Private & Confidential

Effective Revision
25-04-2012
Date Date
Standard Operating Procedure – Policy, Procedure & Objective
Dept. Kitchen Position Chef De Partie
Policy
Objective Check food preparation and mise en place are in order with regards to quality
standard preparation & presentation
Prepared by HOD: Jupp Tan Approved by GM: Group Managing Director

Checked by: Date :

Step Procedures STANDARDS

01. Check the preparation of all Ensure that there is no short cut during preparation.
staffs and ensure that the Check all items prepared for dishes in accordance to the type of
standard recipes for each dish dish to be served.
are done according to the hotel
standards
02. Taste the food before being Use a spoon to taste the dishes and also to note the texture of
served dish.
Immediately correct the staff if dish is not up to the desired
taste.
03. Check the presentation of the To check for presentation , to enhance the quality of the dish.
dish
04.

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Companies and is for internal use only. Any portion reproduced for internal use must state “Property of
De Baron Group of Companies
For internal use only.”