Standard Operating Procedures

Subject TABLE OF CONTENT

Department F&B Kitchen

Document KIT-001-104
Number

Effective Date 06-01-2016

Prepared by: Approved by:

Angelo Faoro Veronique Sirault
Executive Chef General Manager

TABLE OF CONTENTS

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Kit-001 Clocking in and preparing for work
Kit-002 Arriving at your work station
Kit-003 Handling communication within shifts
Kit-004 Requisitioning
Kit-004 A-Work station responsabilities
Kit-005 Basic equipment, small equipment, sanitation
Kit-006 Recognizing and use proper chinaware or food containers
Kit-007 Recognizing and choosing glassware for food usage
Kit-008 Recognizing and choosing serving utensils for buffets & set ups
Kit-009 Operating Basic kitchen machinery
Kit-010 Kitchen Machinery sanitation
Kit-011 Receiving goods and Storing
Kit-012 Using & maintaining Kitchen utensils
Kit-013 Operating microwave oven & observations
Kit-014 Maintaining your work station
Kit-015 Setting up and breaking down a station
Kit-016 Bringing China and Pots & Pan in stewarding
Kit-017 Observing kitchen-service transition
Kit-018 Setting up a breakfast buffet
Kit-019 Clearing a breakfast buffet
Kit-020 Meals periods procedures
Kit-021 Sanitation Hygiene Procedures
Kit-022 Chef Professional behaviour
Kit-023 knowledge of blood borne pathogens
Kit-024 Hygiene law for all kitchen staff
Kit-025 Team building among departments
Kit-026 Procedures guidelines a la carte
Kit-027 Buffet set up guidelines
Kit-028 Guidelines a la carte preparation
Kit-029 Kitchen practices
Kit-030 Kitchen fundamental duties
Kit-031 Kitchen requisitioning
Kit-032 Work stations opening
Kit-033 Refilling of buffets
Kit-034 Handling left over
Kit-035 Food cost introduction
Kit-036 Thawing procedures
Kit-037 fish handling (Filetting)
Kit-038 Eqipment knowledge
Kit-039 Equipment malfunctioning reporting procedure
Kit-040 Equipment cleaning procedures
Kit-041 Storing equipment
Kit-042 Energy conservation
Kit-043 Informations, kitchen posting, and Beo’s
Kit-044 Kitchen recipe formula steps procedure
Kit-045 Refrigeration procedures
Kit-046 Kitchens par stock procedures
Kit-047 Kitchens closing procedures
Kit-048 Cutting poultry
Kit-049 Handling Shellfish
Kit-050 Marinating meats
Kit-051 Trussing
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Kit-052 Preparation of fin fish
Kit-053 Preparation of flat fin fish
Kit-054 Knives training
Kit-055 Knives handling II
Kit-056 Knifes safety
Kit-057 Knifes sharpening
Kit-058 Vegetable cutting
Kit-059 Kitchen stations guideline
Kit-060 Kitchen baking
Kit-061 Boiling
Kit-062 Braising
Kit-063 Shoking
Kit-064 Sauteing
Kit-065 Shallow frying
Kit-066 Stir frying
Kit-067 Searing
Kit-068 Grilling
Kit-069 Thickning agents
Kit-070 Sauces categories
Kit-071 Production of the mother sauces
Kit-072 Straining
Kit-073 Garnishing
Kit-074 Cooking pasta & dumplings
Kit-075 Salad classification & preparation
Kit-076 Dressing preparation
Kit-077 Preparing grills and griddles
Kit-078 Rice preparation
Kit-079 Use of canned food
Kit-080 Coating
Kit-081 Simmering
Kit-082 Steaming
Kit-083 Poaching
Kit-084 Blanching
Kit-085 Roasting
Kit-086 Deep frying
Kit-087 Stocks classification
Kit-088 Stocks production
Kit-089 Stocks preparation
Kit-090 Stocks cooking table
Kit-091 Chicken stock
Kit-092 Fish stock
Kit-093 Soups classification
Kit-094 Sandwich making classification
Kit-095 Sandwich types indentification
Kit-096 Sandwich preparation highlights
Kit-097 Sandwich bread preparation procedure
Kit-098 Sandwich filling procedure
Kit-099 Sandwich spreads procedure
Kit-100 Eggs station
Kit-101 Eggs station cooking styles
Kit-102 Washing vegetables
Kit-103 Vegetables peeling & trimming
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Kit-104 Vegetables preparation

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