KITCHEN OPERATION SOP

Version 1
Last Edit: March 2023

CUL-PR-01
CUL-PR-02 Purchasing fresh food
CUL-PR-03 Preparing a daily market list
CUL-PR-04 Compiling the supplementary market list
CUL-PR-05 Receiving raw meat and seafood
CUL-PR-06 Receiving food and beverage items
CUL-PR-07 Receiving of fruit and vegetable
CUL-PR-08 Label and cover
Policy: Maintaining efficiency Policy No: CUL-PR-01
Department: Culinary Effective Date: s
Section: Approved by:
Issued by:
Distribution:

STANDARD

To ensure smooth functioning of the Samawa kitchen maintaining the high standard of food, quality, safety, and service.

PROCEDURE

 Dry goods and beverages must be unpacked from cardboard boxes and stored on shelves for easy access.
 The shelves should be stacked like a supermarket, with the stock taken out of boxes and arranged for easy issuing. There should
be space between aisles for an issuing trolley. The size of the storage space should be kept to a minimum to discourage
stockpiling.
 Shelves should be arranged in which the computer generates purchase lists and requisitions for easy issuing.
 Stores must be kept tidy and organized at all times.
 Products should be stored off floors and on clean surfaces to protect items from contamination.
 Products should never be stored under exposed sewer or water lines or next to sweating/mouldy walls.
 All poisonous materials, including pesticides, soaps, and detergents, should be stored in a separate designated storage unit away
from food supplies.
 All open packages should be stored in closed and labelled containers.
 Shelving and floors should always be kept clean and dry.
 Cleaning of storage areas should be scheduled at regular intervals.

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Policy: Purchasing fresh food Policy No: CUL-PR-02
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure the process for purchasing fresh food is correct and under control regarding suppliers, price, quality, delivery, and service. Ethical
sourcing is essential to Samawa, which is why our purchasing and culinary teams carefully curate the most sustainable products and
ingredients through their relationships with local farmers, producers, and suppliers.

PROCEDURE

 The Purchasing Manager and Chef have to get quotations from the supplier before the 25th of every month.
 A meeting will be held on the 25th of each month to choose the fresh food supplier.
 The supplier has come to see the management The management team will negotiate the price and ask for the quality of the
food. After negotiating, a decision is made, and the management team and supplier have to sign the quotation.
 The Resort agrees to buy the fresh food from the supplier that we choose for one month without change.
 All invoices from the supplier must be sent via email; handwritten invoices are not accepted.
 Agreements the supplier has to follow:

o The supplier has to service and delivery at the scheduled time.

o The supplier has to provide the items that are missing from the order within the next day.
o If the supplier can not provide an item, we will buy from another supplier, and he will be charged the price difference,
e.g. The supplier charges 120.-/kg for a red snapper but can not deliver. We have to buy the snapper from another
supplier for 130.-/ kg. We will ask the supplier to pay the difference of 10.-/kg.

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Policy: Preparing the daily market list Policy No: CUL-PR-03
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

The Chef will ensure that the market list gets compiled and will cover two days of production. The daily market list will be prepared and
deposited in the purchasing office between 12:00 noon and 3:00 pm Monday to Friday and 10:00 am to 12:00 pm on Saturday.

PROCEDURE

 The Chef will inspect all walk-in cold rooms and stores to access the overall position of stock in hand of all fruits, vegetables,
dairy, and butchery items.
 The Sous Chef will have to collect the different food preparation sections requisitions by 11:00 am daily.
 The Head Chef/Sous Chef will have to control and submit the requisitions.
 Check and calculate the daily needs as per business and occupancy forecast.
 Check the current-day unavailability list of reordering.
 Check with different dining outlets for any future bookings in the next two days.
 Finalize the market list and forward it to the Purchasing Department before 3:00 pm daily Monday to Thursday and 10:00 am to
12:00noon on Saturdays.

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Policy: Compiling supplementary market list Policy No: CUL-PR-04
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Once the daily market list has been submitted to the purchasing department, the Chef will ensure that any forgotten items will be entered
into a supplementary market list and immediately handed to the purchasing department.

PROCEDURE

 If any item has not been purchased, the authorized or designated Chef will immediately enter the requirements of a
supplementary market list.
 On the specified space, write in capital letters “SUPPLEMENTARY”, along with order and delivery dates.
 The supplementary sheet should be signed by the authorized signatory and sent to the purchasing department.
 The person receiving the market list will put the time, date, and signature on the third copy of the sheet.
 Receiving should be monitored by the purchasing department, and the first two copies should be obtained for further action.

NOTE: If the Purchasing Department has closed for the day, and the kitchen requires additional items, the Chef can place an order. The
purchase order can be given to the purchasing department the following day, well before supplies arrive.

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Policy: Receiving raw meat and seafood Policy No: CUL-PR-05
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure fresh meat and seafood products are received in an orderly manner and suitable for customer consumption
Note: Samawa adheres to the highest ethical standards on caring for livestock, follows a “no-take” list of at-risk seafood species, and is
committed to local and seasonal produce sourcing. All our resorts build close relationships with local farmers and suppliers, who share the
same commitment to responsible sourcing and seasonality.

PROCEDURE

 All receiving areas need to be washed and sanitized before delivering items to a specific area to avoid cross-contamination when
receiving fresh seafood or meat.
 Check all items for their quality.
 All meats must be received below 5 degrees Celsius inappropriate eco-friendly or reusable containers.
 The supplier boxes and transport vehicles must be clean and sanitized.
 Check freshness, temperature, packaging, and quantity received. If items do not meet the above quality requirement, they need to
be returned to purchase and then returned to the supplier.
 Ensure that the item is in conformation to the Standard Purchase Specification.
 Items that need to be stored in the freezer need to be organized and put away first.
 Meat needs to be stored in a designated, separate container in the walk-in cooler. Each meat type and cut needs to be in an
independent container.
 First-in-first-out procedure needs to be followed. New products need to be separated from the older product and labeled with the
date.
 Ensure that none of the items is ever kept on the floor.

Store meat and seafood items on different shelves. All items need to be labeled with the item description and receiving date. Ensure fresh
meat and seafood products are received in an orderly manner and suitable for customer consumption.

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Policy: Receiving food and beverage items Policy No: CUL-PR-06
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure food and beverage products are received in an orderly manner and suitable for customer consumption.

PROCEDURE

The authorized person to receive Food and beverage items need to check the following:
 Correct amount/quantity of goods against issue/order.
 Quality of products received.
 Expiration date (where applicable).
 If the amount/quantity is in discrepancy with the requisition, the host should immediately inform the Executive/Sous Chef in
charge of the store issue for appropriate action.
 If the quality differs from the original agreement, the Executive Chef/Executive Sous chef needs to be informed immediately.
 The receiving person is to sign against the requisition after he finds everything satisfactory.
 After receiving the items, they are immediately transferred to the appropriate area, handled, and stored following food storage
LST (long shelf life).

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Policy: Receiving of fruit and vegetable Policy No: CUL-PR-07
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure fresh vegetables and fruits are received in an orderly manner and suitable for customer consumption.

PROCEDURE

The receiving host, in the presence of the vegetable-prep Chef, does the following:

 Ensure supplier baskets and transport vehicles are washed and sanitized.
 The supplier baskets must never enter the Kitchen.
 All receiving areas need to be washed and sanitized before delivering items to a specific area to avoid cross-contamination when
receiving fresh vegetables and fruits.
 Check freshness, temperature, packaging, and quantity received. If items do not meet the above quality requirement, they must
be returned to purchasing and then to the purveyor.
 Ensure that the item is in conformation with the Standard Purchase Specification
 Each item received needs to be checked off and logged on the ordering/inventory sheet.
 First- first-in-first-out procedure needs to be followed. FIFO
 Every vegetable or fruit needs to be washed and sanitized at the receiving bay.
 The washed product must be placed in the green vegetable preparation plastic bins and transported to the Vegetable Preparation
Center.

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Policy: Label and cover Policy No: CUL-PR-08
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure all products are adequately covered to avoid the risk of contamination and the correct labeling for easy reference.
All fresh produce should be labelled with a date immediately upon receiving the item in the preparation kitchen.

PROCEDURE

 Any food or beverage needs to be appropriately covered after preparation and before storage or transport. The material used
for storage should ideally be reusable, biodegradable, and non-toxic, such as beeswax, glass, stainless steel, silicon, etc.
 If hot, the food is left loosely covered to allow steam to escape. DO NOT PLACE ANY HOT ITEMS IN IN FRIDGE OR
FREEZER.
 Ensure all containers of foods/beverages in storage are clearly labeled:
o Name of Item
o Date of preparation or when received from the supplier.
 No label should not touch food directly.

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Policy: First-in-first-out (FIFO) Policy No: CUL-PR-09
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure all culinary hosts adhere to the ‘First in First out’ System

PROCEDURE

 All Food and beverages are labeled with the date received to ensure the proper implementation of the FIFO principles in food
production and storage areas.
 FIFO means the first item in is the first item out, ensuring the proper rotation of beverage and food products.
 Upon receipt, all food items, whether going into dry, refrigerated, or frozen storage, MUST be dated as to the date of receipt.
 Products showing use-by-date is acceptable.
 When a product is removed from its original packaging, individual containers MUST be dated.
 Single service or portion control items or containers of potentially hazardous food items (i.e. individual oatmeal packages,
ketchup packages and jars, jelly and jam packets, and jars) do not need to be individually dated.

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Policy: Out of stock Policy No: CUL-PR-10
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Ensure all culinary hosts and service hosts are well informed of out-of-stock items.

PROCEDURE

All culinary hosts and service hosts must:

 Communicate to the Sous chef if an item is NOT Available.

 Double-check if the item can be found within other departments in the Resort.
 Check if the item can be replaced or substituted by another one.
 Check with the supervisor when the item is available, and the next possible delivery.
 Communicate to the front of the house leader unavailable items and substitute if available.

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Policy: Lab test sampling Policy No: CUL-PR-11
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

The purpose of this policy is to ensure that all food items in each kitchen and at suppliers’ premises are correctly and safely handled.

PROCEDURE

Samawa policy requires that a minimum of five Food and Beverage items be sampled and tested once a week to monitor hygiene and
hygienic practices in the kitchen and with suppliers.

Examples of what needs to be checked:

Tap Water, ice cubes, mayonnaise, eggs, salads, freshly squeezed juices.

Requires equipment and chemicals: In-house laboratory to be set with a minimum of the following equipment:
(Depends on the Resort location and if the Country requires them to have; mostly done by outsourced companies
 Digital Probe Thermometer

Procedures:

 The lab collects food and water samples from F&B areas and the kitchen/stores/receiving area.
 The lab also collects surface swabs from food-contact surfaces and food handlers’ hands.
 All tests are conducted in-house
 When there is a sample that tests negative, corrective action will be recommended by the Hygiene Manager.

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Policy: Supplier quality assessment Policy No: CUL-PR-12
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

To ensure supplier’s compliance to Samawa purchase specifications at all times.

PROCEDURE

All food and beverage suppliers should be assessed periodically for quality, hygiene, and safety to enable Samawa to receive the best
product possible according to our standards.

PROCEDURE

 In consultation with the Chef and the Hygienist, the purchase manager lays down the quality specifications of the suppliers.
 The supplier, with his agreement, is given a timeline for compliance and inspection.
 The Chef, Hygienist, and Purchase representatives routinely conduct inspections of the supplier's storage and manufacturing
premises every six months.
 Non-compliance areas are recorded for follow-up, records, and necessary action.
 Following are the standard, basic quality parameters for assessing any food supplier:
o Factory environments
o Factory structure and state of repair
o Pest proofing of the entire facility
o Hand-washing facilities
o Protective uniforms of workers
o Medical check-up records of workers
o Cleaning and disinfection facility and records
o Manual handling vs automation
o Packaging, storage, and transport quality
o Laboratory test reports
o Preferably HACCP/ISO-approved

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Policy: Walk-in freezer maintenance Policy No: CUL-PR-13
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

All freezer units for storage or display must always be clean and safe to store frozen products.

PROCEDURE

 Develop a cleaning schedule together with Stewarding and Engineering for the unit(s) to get cleaned and maintained regularly:
o Twice a month for a frequently used unit
o Once a month for a less-used unit
 Maintenance ensures:
o door seals are not torn or damaged
o doorknobs operate smoothly.
o insulation is leak-proof with no sweating
o cooling coils are clean
o the floor is not chipped or broken
o lighting is working
o internal and external temperature dials always display the correct temperature of -18C
o no sign of icing over on FCU
 Before repairs and preventative maintenance can occur, all frozen foods have to be shifted into another stand-by unit. The unit
must have the same temperature.
 Stewarding should clean and sanitize the unit soon after maintenance work is over and before storing any foods. Cleaning should
also be undertaken when any layer of ice forms on the floor to avoid slipping hazards.
 All cleaning and maintenance are recorded in designated logs.
 Temperature readings of both internal and external dials are recorded on designated ‘safe serve forms’ once at the beginning of
each shift. Engineering gets informed to correct any deviation.
 Overcoats used by staff in the Butchery department are sent for a wash twice a week or as required.
 Avoid cross-contamination risks and freezer burns by storing all items well-covered in food-grade packaging. Always keep raw
things on lower shelves and prepare items on upper shelves. REMEMBER: freezers are meant to store only frozen items.
 Clear all spills immediately; never store anything on the floor or near FCU to obstruct air circulation.
 Ensure the FIFO system is followed on all shelves by using name and date labels and the guide indicating the maximum duration
of storage life.

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Policy: Storing fruit and vegetables Policy No: CUL-PR-14
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

We ensure that all fruit and vegetable items in each kitchen are properly stored without product shortage or spoilage to minimize wastage
and losses.

PROCEDURE

Fruit and Vegetables

Storage conditions:

 Temperature: 4°C+ minimum

 The sous chef needs to identify the quality of the product before moving into the store.
 The room should have low Humidity, with little or no natural light. Apply minimum shelf-life guidelines and FIFO procedures.
 Cover prepared /cut vegetable greens with a wet fresh muslin cloth.
 All items must be kept away (at least 6 inches) from the floor on shelves with holes for increased ventilation. All items must be
stored and issued in containers except for fragile items (berries, particular fruit, etc.)

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Policy: Storing dried goods Policy No: CUL-PR-15
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

We ensure that all dry items in each kitchen are properly stored without product shortage or expiration dates to minimize wastages and
losses.

PROCEDURE

The following factors will influence the growth of bacteria and cross-contamination during storage and should be carefully monitored at
all times:

 Keeping the correct temperature in the storage area will affect bacterial growth. Temperatures must be checked twice a day by
the kitchen Safety coordinator. Any variance in the recommended temperature must be reported to the Engineering Department
immediately for repairs and recorded. The ideal temperature is 18°C.
 The use-by date must be strictly adhered to. Food items that have passed the expiry date must be discarded. The management
must budget for eventual losses to avoid the usage of spoiled food items to save costs.
 Proper personal hygiene must be observed in all storage areas.
 A good standard of cleanliness for all areas of the stores should be maintained to ensure there is no cross-contamination.
 Floors need to be cleaned daily with detergent or disinfectant before closing the stores. Special care needs to be taken of corners,
underneath storage racks, and plinths.
 Shelves, food containers, packets, cans, and bottles should be regularly wiped from dust/fungus using disposable paper towels.
 All doors and walls of the Dry Store must be cleaned once a week with detergent and disinfectant.
 All glass containers/bottles should be stored on the lowest shelf.
 No cartons, baskets, or gunny sacks of the supplier should ever be stored inside Food Stores.
 Store all broken/leaky/puffed /damaged containers separately on the lowest shelf duly labeled: “Not to be Issued. For Return to
Supplier”
 The most effective stock rotation system is the FIFO First in First out principle. Incoming items are named, dated, and placed
physically behind the older stock to rotate naturally.
Regular stock inspection should examine the smell, color, insect infestation, mold growth, and general appearance of items.
 All the products coming to the food store should be checked for quality and validity of expiry date before they are shifted to their
assigned location. Guidelines for food transport must be strictly followed and observed.
 Outside suppliers are not allowed to enter storage areas or kitchens without protective clothing and hand disinfection.
 All dry storerooms must be equipped with a humidity control device checked once a day and recorded in a logbook by
Engineering.
 A weekly schedule of pest control for dry stores should be followed and recorded. Any pest sighting should immediately be
reported to Housekeeping for remedial action.
 No poison bait is allowed inside the stores; only glue pads can be employed as traps.

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Policy: Goods stored in fridge/freezer Policy No: CUL-PR-16
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

We ensure that all items that need cooling are properly stored without product shortage or expiration to minimize wastages and losses.

PROCEDURE

1. Chilled Food (Dairy Products (milk, cream, whip top, paneer, yogurt, cheeses, butter)

 The temperature should be +4°C.

 Check the expiry date before moving into the store.
 Apply minimum shelf-life guidelines and FIFO Procedure.
 All items must be kept away from the floor on shelves that have holes for increased ventilation. Keep all meat groups
separated from each other.
 Do not keep cooked and raw meat together; if storage conditions do not allow separating, store the cooked food above the
raw food to avoid cross-contamination.
 Never store hot or lukewarm food in a chiller; always pre-chill foods in an ice bath to less than 5°C (checked with a probe
in the thickest part of food) before moving it into a chiller.

2. Frozen Food

 The temperature should be -18°C

 Check the expiry date before moving into the store.
 Apply minimum shelf-life guidelines and FIFO Procedure.
 All items must be kept away from the floor on shelves that have holes for increased ventilation.
 Avoid cross-contamination by separating storage of raw and prepared foods on different racks.
 Avoid freezer burns to foods by wrapping all stored foods in cling wraps.
 Check the packaging of the products. Avoid accumulation of ice on the freezer units.

General:

 All portable refrigerators must have temperature control.

 Temperatures of refrigerators and freezers must be monitored from both internal and external dials and recorded twice a day
to ensure that proper storage conditions are maintained.
 Any variance in recommended temperature must be reported to the engineering department immediately for repairs and
recorded.
 Proper personal hygiene must be observed in all areas of the storage. The refrigerators must be well maintained and must be
cleaned with the appropriate detergent twice a day.
 A good standard of cleanliness for all areas of the stores should be maintained to ensure there is no cross-contamination.
 Wash and disinfect trolleys soon after using them for raw poultry, raw fish, or raw meats.
 Store all broken/leaky/puffed /damaged containers separately on the lowest shelf duly labeled: “Not to be Issued. For
Return to Supplier”
 All the products coming to the food store should be checked for quality and validity of expiry date before they are shifted to
their assigned location. Guidelines for food transport must be strictly followed and observed.
 Outside suppliers are not allowed to enter storage areas or kitchens without protective clothing and hand disinfection.
 A weekly schedule of pest control for dry stores should be followed and recorded. Any pest sighting should immediately be
reported to Housekeeping for remedial action.
 No poison bait is allowed inside the stores; only glue pads can be employed as traps.

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Policy: Handling Eggs Policy No: CUL-PR-17
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Eggs should be handled correctly to avoid any risk of infection or food poisoning in consumers.

PROCEDURE

 Purchase eggs only from a reputed supplier who naturally raises the chicken, free of antibiotics, cage-free, etc.
 Reject eggs with cracked shells if stained with droppings, or if in dirty crates.
 Randomly check by floating test or by breaking a few eggs on a plate to inspect the texture/color of yolk & firmness of albumin.
 Never wash eggs at Receiving, but store them dry in the Resort's clean egg crates and duly labeled for FIFO.
 Store on the lowest shelf in a cold room below 5°C, for not more than three days.
 Wash hands after handling raw eggs.
 Wash under running lukewarm tap water just before use. This step also prevents water condensation from forming on the surface
of eggshells.

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Policy: Handling Poultry Policy No: CUL-PR-18
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

Poultry should be handled correctly to avoid any risk of infection or food poisoning in consumers.

PROCEDURE

 Purchasing poultry only from a reputed supplier, naturally raises the chicken, free of antibiotics, cage-free, etc.
 Check for signs of injury, mishandling, smell, and color.
 Ensure suppliers’ baskets and vehicles are clean.
 Check core temperature (to be less than five °C / -12°C for fresh/frozen items) and record the same on the Safe Serve Form.

(Sample – Form)

Receiving Fresh Meat Products

Date Typ Packaging Texture Colo Odor Bruise Temp Corrective Action
e Conditio Use By r s . Code*
n Date**

*Corrective Action Code:

A): No action is needed.
B): Reject supply.
** For packaged poultry, ensure the ‘use-by date is max. Twelve days from the slaughter date.

 Use a designated color-coded Cambro to receive/store the supply.

 Store labeled with name and date in chiller (for fresh supply) / freezer (for frozen collection) on the lowest shelves.
 Use within three days of receipt.
 Handle all raw poultry with extreme care, wearing gloves for personal protection.
 Wash hands thoroughly after receiving/storing the poultry.
 Always use a designated color-coded knife & board(Yellow) to prepare poultry in Butchery, working speedily to prevent a rise in
temperature beyond 10°C.
 If frozen, thaw under refrigeration (2°C – 3°C) for up to 3 days, never re-freeze.
 Use designated crates/containers for storage of cleaned/cut poultry, and label again for FIFO.
 During preparation, never keep the chicken at room temperature for more than 30 minutes.
 First, rinse the chicken under potable tap water & avoid splashing around. Disinfect all surfaces, equipment & utensils after the task.
 During marination or processing of raw poultry, use a designated color-coded board & knife(YELLOW). Discard marinade after use:
never reuse it for basting later in the cooking process.
 Cook poultry to min. 75°C, check with a probe thermometer in the thickest part of the flesh.
 If pink juices are running in the flesh or if the bone marrow is red, cook further till done.
 Re-heat once only & quickly (within 2 hours) to 75°C throughout.
 Avoid cross-contamination in the kitchen by washing & sanitizing the following soon after the processing of poultry:
o Hands
o Chopping board
o Knife
o Crate/Cambro/container used for raw poultry
 Always cook stuffing for stuffed poultry separately before filling.
 Document cooking / re-heating for poultry items regularly for records.
 Never store roast or boiled chicken slices for more than three days in the chiller.

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Policy: Stock System software Policy No: CUL-PR-05
Department: Culinary Effective Date: s
Section: Purchasing & Receiving Approved by:
Issued by:
Distribution:

STANDARD

A proper stock system ensures that all food items are easily accessible and stored correctly.

PROCEDURE

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