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Kitchen SOP for Chef De Partie Standards

This standard operating procedure outlines the responsibilities of the Chef De Partie in ensuring food quality standards. The Chef De Partie is responsible for checking that food preparation and mise en place are properly organized and meet quality standards. This includes verifying recipes are accurately followed. The Chef De Partie also tastes dishes before serving to check taste and texture, and ensures proper presentation of dishes is achieved.

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Nur Aunifitri
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105 views1 page

Kitchen SOP for Chef De Partie Standards

This standard operating procedure outlines the responsibilities of the Chef De Partie in ensuring food quality standards. The Chef De Partie is responsible for checking that food preparation and mise en place are properly organized and meet quality standards. This includes verifying recipes are accurately followed. The Chef De Partie also tastes dishes before serving to check taste and texture, and ensures proper presentation of dishes is achieved.

Uploaded by

Nur Aunifitri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

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.

This document and all the information contained therein is the property of De Baron Group of
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.”

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