STANDARD OPERATING PROCEDURE INDUCTION : v Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed v Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days v Layout of the kitchen and the supporting areas v Familiarisation with all the equipment installed, their use, handling, functioning and maintenance to be drilled into all the members v Introduction of the team members within and outside the kitchen to be carried out in an informal manner v All the rules and policies of the hotel to be communicated to the members and made sure that each and every member has understood them correctly v All standard procedures to be communicated to them i.e. Duty rosters, off, leaves, holidays, uniform, grooming, telephone handling, cafeteria timings, departmental communication, welfare team, G.M’s communication, lost and found procedure , the do’s and don’ts of the hotel etc. v Kitchen operation hours to be mentioned and made clear v Training schedule to be made and a weekly plan to be displayed in the kitchen with timings and these timings to be adhered to strictly v Familiarise the team with the local trends and arrange for a market survey v The team members should be given the list of all the suppliers with their contact numbers v A round of the stores to identify the local and imported items that will be used in the kitchen v Class on the costs and shelf life of these local and imported items is a must before starting the actual cooking so as to ensure all the team members are more cost conscious v All members of the team to punch in their identity cards while starting and ending their shifts v F&B outlets to be mentioned and their timings to be made clear v Location of the various fire fighting equipment within and outside the kitchen to be shown v Define the cafeteria timings for various breaks v Define pre-opening, soft opening and hard opening v Pre-opening : classes and on job training v Soft opening : role plays and simulations, menu practice, on job training and classes till the hotel opens for the guest v Hard opening : on job training and regular classes v Emphasise on the importance of the facilities offered like cafeteria, locker rooms etc., it is for their use and its their collective duty to maintain it v Emphasise the Golden Rules of the hotel v A copy of the Standard Operating Procedure to be given to all the members before the actual cooking begins n Departmental Mission : To be a friendly, approachable and professional team with a positive attitude aiming to achieve customer patronage by providing culinary delights of unparalleled quality and standards thereby contributing to the success of FORT AGUADA BEACH RESORT and THE TAJ GROUP. POLICIES AND PROCEDURES Safety procedures : posters and information on safety should be displayed in all areas of work . Chef in coordination with the Chief Engineer and the Manager HRD should conduct classes and practical demos where necessary Emergency procedures : the chef on duty, the duty manager and the Front office manager should be informed immediately. The GM to be kept informed Fire prevention and fighting procedures : classes to be conducted along with practical demos and mock situations by trained fire personnel CONTROL PROCEDURES Kitchen equipment inventory : a list of all the machines used in the kitchen should be prepared along with the model numbers and the make. This will help to maintain adequate spare parts and also to serve better preventive maintenance Kitchen equipment par stock : a proper and adequate par stock of spares should be maintained for machines which are of high utility. Suppliers for local machines and parts should be identified and noted in the maintenance book. For imported spares the Central purchase manager should be informed well in advance. Kitchen utensils : only the numbers required should be taken from the stores. A list of all the utensils taken should be maintained and accounted for. This helps in stock rotation and avoids misuse of costly utensils Maintenance and repairs: any equipment or utensil which requires maintenance or repair work should be entered in a maintenance record book in duplicate. The top copy goes to the Engineering dept. and the second copy remains with the kitchen. This will have the date, the item name, the person’s name who is sending the item, name of the person taking the item, repairs/ maintenance required and finally the date by which it can be accepted back . Gate-pass procedures : All items being taken out of the hotel premise should be accompanied by a duly signed gate-pass from the chef on duty and the Executive chef should be informed of the same. SIGNATURE AUTHORITIES n All food/general requisitions to be signed only by the Executives in the kitchen. n For after-hours or emergency requisitions the Duty Manager is authorized to sign. n No other hotel personnel can authorize food requisitions. INTER KITCHEN TRANSFERS n The function of this is to ensure that all food and beverage items leaving the kitchen to any service area is accounted for n A formatted kitchen transfer book is used for this purpose. n The transfer is made in duplicate, the top copy is collected and goes to the Accounts and the second copy is retained in the book for reference. n Kitchen transfer should mention the area to which the food/beverage is going n All kitchen transfers should have the sign of the person requesting for the items and also of the kitchen personnel who is picking up the item. n All transfers for liquors, for use in the kitchen should be signed by the chef . MONTHLY STORE INVENTORIES n Monthly stock check to be conducted . n Kitchen inventory to be done by the area-in-charge and the chef on duty. n All quantities to be entered in an inventory register. n The store-room and the kitchen inventories will help to calculate the Month-End Food Cost. FOOD COST CALCULATION n This function is done by the Accounts department. n For cost awareness amongst the kitchen members, cost of weekly consumption will be informed to all the kitchen staff. n Total cost of the main kitchen = requisitions - credits(food to beverage transfers) + charges(beverage to food) n Food cost percentage = total cost divided by revenue ( food sales ) PURCHASE Daily Market List :The Market List will be the tool the Receiver will use to determine if the goods have been ordered by authorized personnel. When a delivery is being checked in, it should be compared to the Market List. If any goods are short or returned, the receiver is to contact the Purchasing department or the chef on duty immediately so that corrective action can be taken. If an item is not on list, the receiver should contact the purchase department or the chef on duty, before accepting the product. Weekly Market List : Items that are not ordered on a daily basis but once or twice a week feature in this list. Proper stocks of these items to be maintained so as to sustain for the days when not ordered. Food ordering procedures Market Survey : to identify suppliers for perishables, meats, groceries, dairy products and imported items. Market list : containing all the items required for the kitchen operation, this is required for purpose of pricing. PURCHASE ORDER CYCLE The chef to check the stock and place order with the purchase department / vendor on a formatted purchase order sheet (refer to the format) To fill the Purchase Order Sheet, the following points should be kept in mind ; menu selection for the following day stocks available in the store-room any special functions during the week. lead time., from the time of placing the order to receiving the same Imported items to be procured from bombay if not available in goa through the purchase manager at FABR. Imported items requirement to be calculated on a quarterly basis and planned on consumption. Delicatessen products to be procured from the ??????? on a weekly basis. All orders to be placed with the purchase department before 3 pm every day. Any additional item in case of emergency can be added on a Supplementary order sheet and handed over to the purchase assistant. Set of Product specifications for all items to given to the purchase department. FOOD ISSUING PROCEDURES Issuing food product will be handled by the store-room staff only, during scheduled hours and by authorized requisitions only. The store-room issue timing for the kitchen will be once in a day.There will be no issues on Sundays. No food products will leave the store-room without an authorized requisition. Separate codes to be used for perishables, meats and groceries. All locally available dairy products , vegetables and fruits to be issued directly to the kitchen and charged on a daily basis. Separate requisitions will be made for the different sections of the kitchen. All the requisitions will be entered the previous day for the next days requirement. All the requisitions will be authorised by the authorized kitchen personnel. Duly authorised requisitions to be send to the stores and the items collected during the scheduled store-room timings. The person collecting the stores, should sign the requisition , confirming the receipt. FOOD RECEIVING PROCEDURE Golden rule : If purchased by weight, weigh it. If purchased by count , count it. Always check in the product by how it is purchased and it is billed. When any food product is received , verify the following; The food has been ordered by authorized personnel The goods conform to hotel specification. The goods match up with what is being billed on the invoice and on order. A set of Standards and Specifications to be made available with the department. Any deviation from the specification to be referred to the chef . All fruits and vegetables except the ones which require dry storage, to be washed in a sterilizing solution. Only the quantity ordered as mentioned on the order sheet to be received. There should be no deviation from the said quantity. All items received less than the quantity ordered, to be listed down on a formatted sheet( Short Supply List) and reordered through the purchase for the same day. No food items to be kept on the floor. Milk & cream to be checked on the centrifuge at random. All food items to be received in plastic containers and weighed along with it. Chef to be present at the time of receiving to ensure quality material is being received. All food items (perishables ) to be received in the morning before 12 noon. The tiles, floor and the equipment found in the receiving area to be cleaned regularly. Solution for sterilization in the sink to changed on a daily basis. At the end of the day, the entire area to be thoroughly cleaned and sanitized. FOOD STORAGE PROCEDURES All incoming food products to be put immediately in storage area under the materials control. All goods will be rotated to facilitate FIFO (first in first out) concept in issuing. Storage areas will always be locked when unattended. Vegetable, fish, meat and dairy products must be stored in separate areas. All food items (perishables) which require dry storage, should be stored in the bins provided. Those which require cold storing should be kept in perforated baskets and neatly arranged on the shelves in the refer. When storing chicken, all the water should first be drained off and the basket placed in a tray to prevent any remaining water from flowing onto the floor. No food items or baskets to be placed on the floor of the refer. Groceries to be stored in the dry stores, each area to be clearly marked and identified. Processed meats will be vacuum packed and stored in the meat freezer. Each packet to carry the meat tag. The meat tag contains the following information ; date received, item, grade, weight, dealer, date issued Delicatessen items should not be stored in the deep freezer. All expensive items like the dry fruits , saffron and spices should be kept under lock and key. All refers & reach-ins should have a temperature ranging between 4 - 8 degree Centigrade and the freezer between -18 to -20 degree Centigrade. Any deviation from these temperatures should immediately be conveyed to the chef on duty or the Chief Engineer. All raw and cooked foods should be stored separately to avoid cross contamination. All food items in the refer and the freezer should be covered with the cling wrap. Food should not be stored on the floor at any time. Frozen foods should not be thawed in water or in the open kitchen, it is to be thawed only in the refer. Canned foods should not be left in the same container. Bulging cans should not be stored but got rid of immediately. No food service container to be used for storing food items. All food items (seasonal) must be blanched and vacuum packed and stored in the freezer. All herbs and other flavouring items to be stored in air-tight containers. PRODUCT SPECIFICATIONS : a copy of the product specification should be readily available in the chefs office for the kitchen team to go through SUPPLIER RELATIONS : A professional approach Monthly meeting to discuss any short falls in respect to quality and quantity. Discuss season and non-season rates. Strict adherence to the specified time. QUALITY CONTROL : A strict adherence to purchasing specifications and receiving specifications. Purchase and receiving specifications to be available with the respective departments Cash purchase of perishable items for quality ingredients. ENERGY SAVING IN ORDER TO SAVE THE LPG GAS THE PILOT SHOULD BE ON AND LIGHTER SHOULD BE ALWAYS THERE IN THE SECTIONS EMERGENCY PROCEDURES: Source out alternative suppliers for all food items. Inter hotel transfers Cash purchase WASTAGE DISPOSAL DIFFEERENT GARBAGE TO GO IN DIFFERENT GARBAGE BIN GREEN-BIODEGRADABLE BLACK-NON-BIODEGRADABLE WHITE-WET FOOD OIL DISPOSAL ALL THE OIL WHICH IS NOT TO BE USED AGAIN WILL GO IN A SEPRATE CONTAINER KEPT IN THE MAIN KITCHEN FOR PROPER DISPOSAL. OIL AT ANY TIME SHOULD NEVER GO IN THE SINK. TEAM MEMBER TO BE AWARE OF OIL DISPOSAL AND THE REASON FOR SO. EDUCATIONAL Chef to coordinate and prepare schedule for the above topics Guest complaint handling ( HRD ) Social Skills ( HRD ) Supervisory skills ( HRD ) Communication skills ( HRD ) Personnel hygiene & grooming ( HRD ) First aid course ( HRD ) PRODUCT KNOWLEDGE Outlet menu familiarization Chef should coordinate classes on menu familiarization for kitchen staff for better standardisation of the products. FOOD PICK-UP PROCEDURES The Break-fast and the Lunch buffet will be laid out by the service team. Cleanliness , replenishment and the upkeep of the buffet is the responsibility of the kitchen along with the help of service team. All a la carte orders will be placed by the stewards through the hand written k.o.t Once the order is ready, the steward picks up the food from the counter. All food items leaving the kitchen should be properly covered. The food bill is made from the restaurant itself. The kitchen orders to be collected and tallied against the food bills made during the day. The same procedure applies to all outlets. KITCHEN OPERATIONS ( opening & closing procedures ) BUTCHERY The function of the butcher is to process the meat in accordance with the cuts specified and maintain stocks of these in the freezer to make available items whenever requisitioned for. Wash your hand with the specified solutions before starting any job. Report to chef on duty and take necessary informations and instructions. Receive meats as per the quantities mentioned in the order sheet. Confirm with the meat specifications. Store all the meat in the meat refer prior to processing. Check for various cuts available in the freezer. Assemble all the equipment in the butchery and check for working status. Check room temperature and monitor. Check reach-in temperature. Remove all the meats from the reach-in , clean the reach-in and replace the meats. Sharpen the knives and keep ready for use. Process one meat at a time as per the given cut specification. Clean the chopping, knives and the work table after each type of meat is processed. Work table, knife and the chopping board used for the processing of fish should be kept separate. Pack the processed meats as per the quantities specified. All meats to be air tight packed and stored in the freezer. Each packet of meat should contain a meat tag which should indicate the name of the item, type of cut, date of packing and quantity. Maintain a register to record the days processing of various meats and quantities handed over to the various sections . Wash and clean the chopping boards and the knives. Chopping boards to be immersed in chlorine tablet solution. All the machines to be dismantled , washed and cleaned .Attachments to be neatly arranged. Clean and wash the work tables and final coat with diluted chlorine solution. Clean and wash the entire butchery with hot water. Check the temperature reading on the Reach-In. Switch off all the lights not required Requirement for the next day to be handed over to the Chef on duty. Pantry The function of the Garde Manger is to provide salads, sandwiches, cold platters for all the F&B outlets. Wash your hands before joining the shift. Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. ENERGY SAVING IN ORDER TO SAVE THE LPG GAS THE PILOT SHOULD BE ON AND LIGHTER SHOULD BE ALWAYS THERE IN THE SECTIONS WASTAGE DISPOSAL DIFFEERENT GARBAGE TO GO IN DIFFERENT GARBAGE BIN GREEN-BIODEGRADABLE BLACK-NON-BIODEGRADABLE WHITE-WET FOOD OIL DISPOSAL ALL THE OIL WHICH IS NOT TO BE USED AGAIN WILL GO IN A SEPRATE CONTAINER KEPT IN THE MAIN KITCHEN FOR PROPER DISPOSAL. OIL AT ANY TIME SHOULD NEVER GO IN THE SINK. TEAM MEMBER TO BE AWARE OF OIL DISPOSAL AND THE REASON FOR SO. MORNING SHIFT Check the mise-en-place done previous day for B/F. Check the mise-en-place done previous day for B/F. Take out every thing from the Reach-In , clean the area and replace the items. Check the temperature of the Reach-In and monitor. Assemble all the equipment and check for working status. slice toast bread and arrange in plastic container, keep covered with damp cloth. Keep ready fruits for Buffet, either cut or whole. Check for suitable containers for fruit presentation. Chopping boards for fruits, vegetables and bread to be kept separate. Knives used should not carry smell, flavour or colour from one food to another. All food items stored in the Reach-In should be covered with the cling wrap. Complete one job at a time and always clean the area before starting another job in order to stop cross contamination. The juice machine should be cleaned every time it is used. At the time of lunch & dinner all the mis-en-place should be checked before hand. Make sure all the equipments and tabletops are to be cleaned before ending the shift. Proper hand over to be given to next shift regarding special messages and evevts of the day following. EVENING SHIFT Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Take out every thing from the Reach-In , clean the area and replace the items. Check the temperature of the Reach-In and monitor. Assemble all the equipment and check for working status. slice toast bread and arrange in plastic container, keep covered with damp cloth. Keep ready fruits for Buffet, either cut or whole. Check for suitable containers for fruit presentation. Chopping boards for fruits, vegetables and bread to be kept separate. Knives used should not carry smell, flavour or colour from one food to another. All food items stored in the Reach-In should be covered with the cling wrap. Complete one job at a time and always clean the area before starting another job in order to stop cross contamination. The juice machine should be cleaned every time it is used. At the time of dinner all the mis-en-place should be checked before hand. Make sure all the equipments and tabletops are to be cleaned before ending the shift. Proper hand over to be given to MORNING SHIFT regarding special messages and evevts of the day following through the logbook.. GARDE MANGER Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. ENERGY SAVING IN ORDER TO SAVE THE LPG GAS THE PILOT SHOULD BE ON AND LIGHTER SHOULD BE ALWAYS THERE IN THE SECTIONS WASTAGE DISPOSAL DIFFEERENT GARBAGE TO GO IN DIFFERENT GARBAGE BIN GREEN-BIODEGRADABLE BLACK-NON-BIODEGRADABLE WHITE-WET FOOD OIL DISPOSAL ALL THE OIL WHICH IS NOT TO BE USED AGAIN WILL GO IN A SEPRATE CONTAINER KEPT IN THE MAIN KITCHEN FOR PROPER DISPOSAL. OIL AT ANY TIME SHOULD NEVER GO IN THE SINK. TEAM MEMBER TO BE AWARE OF OIL DISPOSAL AND THE REASON FOR SO. MORNING SHIFT Check for the days salad, dressing, cold meat platter and fruit display. Check for the mise-en-place done the previous day and also the items coming from the stores Arrange all the items requisitioned for in their appropriate place. Check for the dispensing platters, bowls, containers for the buffet. Slice s/w bread and keep ready for a la carte. Bread used for making toast and sandwich should be one day old and not freshly baked. Collect all the ingredients for the days buffet and the a la carte menu. Prepare dressings fresh every day, and dispense in suitable containers. Wash thoroughly all the vegetables being used for the salad. Ensure the vegetables are cut neatly and uniformly. Dispense the salads in appropriate bowls. Check quality of fresh fruits for display. Once the buffet is picked up, clear the kitchen. Clean all the knives, chopping boards and the table tops. Provide a hand over for the second shift. Complete the mise-en-place for the evening buffet and a la carte. Check for ingredients and do mise-en-place in case there is High-Tea or special function prior to dinner. Ensure the machines are clean and in place . The entire area to be cleaned properly before handing over the shift. EVENING SHIFT Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Before taking over the shift, ensure the kitchen is clean and tidy. Check the hand over and the mise-en-place given by the previous shift. Check the functions and the menu for dinner. Check the next days function, menu and the occupancy. Start mise-en-place for the next day B/F and morning session. Clean the Reach-In and cover the containers with cling wrap. Ensure all ingredients are available for the items on the R/S menu, in case of late night orders. Before leaving ensure all the machines are cleaned and washed, the floor, walls and the work tables are cleaned. Chopping boards to be immersed in chlorine solution. Brief the night shift in the main kitchen and hand over the B/F mise-en-place . GENERAL Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Clean the table tops before starting any job. All vegetables and fruits used should be properly washed. Salad greens should be individually washed, well drained and then neatly arranged in appropriate containers. All salads and dressings should be made fresh. Knives used for cutting vegetables should not be used for cutting fruits unless cleaned well. Papaya and pine-apple should not be stored in the refer . Check the functions and the menu for dinner. Check the next days function, menu and the occupancy. Start mise-en-place for the next day B/F and morning session. Clean the Reach-In and cover the containers with cling wrap. Ensure all ingredients are available for the items on the R/S menu, in case of late night orders. All machines should be cleaned immediately after use. All delicatessen meats should be stored in refer and not frozen. Clean the dept. giving a proper handover to evening shift. CONTINENTAL The function of this section is to provide hot food for B/F, lunch, dinner, and any other special function, both buffet and pre-plated. This section along with the Garde Manger and the Indian form the main kitchen. The area can be divided into pre-preparation and a la carte. The equipment found in this area is listed in the operating manual. ENERGY SAVING IN ORDER TO SAVE THE LPG GAS THE PILOT SHOULD BE ON AND LIGHTER SHOULD BE ALWAYS THERE IN THE SECTIONS WASTAGE DISPOSAL DIFFEERENT GARBAGE TO GO IN DIFFERENT GARBAGE BIN GREEN-BIODEGRADABLE BLACK-NON-BIODEGRADABLE WHITE-WET FOOD OIL DISPOSAL ALL THE OIL WHICH IS NOT TO BE USED AGAIN WILL GO IN A SEPRATE CONTAINER KEPT IN THE MAIN KITCHEN FOR PROPER DISPOSAL. OIL AT ANY TIME SHOULD NEVER GO IN THE SINK. TEAM MEMBER TO BE AWARE OF OIL DISPOSAL AND THE REASON FOR SO. MORNING SHIFT Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Ensure proper hand over is given by the night shift. Check for the b/f buffet in terms of setting and enough replenishment. Check the Reach-In and the Refer, both should be clean , items well covered and adequate B/F mise-en-place. Check the cleanliness of the kitchen, it should be clean, the ranges should be free of stains and any left over food. Check ingredients for B/F service and concentrate on a la carte orders. Check for days function and the lunch menu. Take out the mise-en-place kept in the refer and the Reach-In. Go through the requisition and collect items from the stores. Sort out the items and store in appropriate containers. As per the days menu start with the sauces, soups , vegetables etc. Make sure the pilots to all the burners are lit. Pre-heat the oven only and when necessary. Check for plates, cups etc. for a la carte service. Check temperature of the under counter refrigerator. Check the oil in the deep fat fryer, strain and if in good condition, use. The demi-glaze can be made in bulk and vacuums packed in small quantities. Once the mise-en-place is ready, concentrate on the a la carte orders. All food items to be made fresh Refer to be used for items requisitioned from the stores and the Reach-In for the mise-en-place for the meal period. DINNER Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Ensure the area is clean and tidy before taking over the shift. Mise-en-place that can be used should be cling wrapped and kept in the refer for later use All table tops, walls, floor and the counters to be cleaned. Burners to be turned off with the pilots on. Check the functions and the menu for dinner Take a physical check of the refer and the reach-in, go through the next days function, menu and the occupancy, write down the requisition. Assemble all the ingredient for the dinner service and start with the mise-en-place. Once ready concentrate with the a la carte orders. Mise-en-place for the night menu to be done and handed over to the night shift. Before handing over the kitchen, brief the night shift and show the mise-en-place done both in the continental kitchen and the Garde Manger. The area should be clean and the food items covered and returned to the refer. NIGHT SHIFT Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. Check the mise-en-place provided for the night shift. Switch off the oven if not in use. Hoods and filters to be cleaned, the floor mopped. Start with the B/F mise-en-place. Check the hand over given by the Garde Manger. Take regular rounds of the kitchen and other kitchen area monitor the refer and reach-in temperatures. Work for the cut fruits,poori dough/rolling/sweet and savory batter. The refers and the reach-in to be cleaned and the items covered. Set up the area for B/F AND B/F BUFFET. Hand over the kitchen to the morning shift. Any happenings during the night small/big to be logged down for the chef. The night shift to coordinate with the kitchen stewarding for the cleaning of the kitchen Should meet the chef on duty before leaving the kitchen. GENERAL Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. The night shift will dispense the Indian, Continental and the Garde Manger orders after the dinner service is over. Ensure the kitchen is spotless and clean when handing over in the morning. Assemble all the machines and check for working status. Check for sliced butter for the B/F service. Check for days function and the lunch menu. Take out the mise-en-place kept in the refer and the Reach-In. Go through the requisition and collect items from the stores. Sort out the items and store in appropriate containers. As per the days menu start with the sauces, soups , vegetables etc. Make sure the pilots to all the burners are lit. Pre-heat the oven only and when necessary. Check for plates, cups etc. for a la carte service. Check temperature of the under counter refrigerator. Check the oil in the deep fat fryer, strain and if in good condition, use. The demi-glaze can be made in bulk and vacuums packed in small quantities. Once the mise-en-place is ready, concentrate on the a la carte orders. BAKERY AND CONFECTIONERY ENERGY SAVING IN ORDER TO SAVE THE LPG GAS THE PILOT SHOULD BE ON AND LIGHTER SHOULD BE ALWAYS THERE IN THE SECTIONS WASTAGE DISPOSAL DIFFEERENT GARBAGE TO GO IN DIFFERENT GARBAGE BIN GREEN-BIODEGRADABLE BLACK-NON-BIODEGRADABLE WHITE-WET FOOD OIL DISPOSAL ALL THE OIL WHICH IS NOT TO BE USED AGAIN WILL GO IN A SEPRATE CONTAINER KEPT IN THE MAIN KITCHEN FOR PROPER DISPOSAL. OIL AT ANY TIME SHOULD NEVER GO IN THE SINK. TEAM MEMBER TO BE AWARE OF OIL DISPOSAL AND THE REASON FOR SO. v Bakery, as the term indicates a section which bakes not only the assortment of breads ( including breads and rolls ) but also prepare desserts, cookies, sponges etc. for routine consumption as per requirement v Confectionery, a section providing finishing touches to the desserts, does icing, cake decoration, dessert plating, chocolate work and preparation of garnishes and petit fours v Personal grooming to be given utmost importance as the department involves the usage of ingredients which mostly spread infection through cross contamination v Table tops, dough mixers, fosters, proving chamber, ovens and all the small utensils should be cleaned thoroughly on a daily basis v All food items to be covered with plastic clingwrap v Walk-in must be spotlessly clean, all the doughs properly wrapped and labeled indicating the name and the date of production v All baking trays used should be clean, free from grease and when stacked should be thoroughly washed and free from any crumbs v Proper and regular checks should be made of the equipment as a preventive maintenance v Write the stores for the next day and remove from stores. Operating hours : Morning shift : Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. v Preparation of B/F rolls v Setting of pastry shop trolley v Preparation of Danish, croissant dough v Preparation of lunch rolls v Preparation of bulk mis en place for banquets v Preparation of pastry shop bulk v Preparation of birthday cakes/ complimentary cakes if any v Check with Front Office for any special guests in-house v Preparation of any special items for the day v General cleanliness and maintenance Afternoon shift : Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. v Take a proper and complete hand over from the morning shift, with instructions if any v Check the walk in and other storage areas for items required for the shift v Preparation of dinner rolls, any special items required for the dinner v Setting up of the a la carte section for dessert orders v Take the hand over from the general shift v Prepare for dessert orders and pick up as and when required v Do a proper closing and ensure that all the food items are well covered and in their proper storing places v Clean the areas especially the table tops and dough mixers to ensure that there are no edible crumbs left behind v Before leaving the bakery ensure that the ovens are switched off and all the fosters are showing the right temperature v Leave a log note of the activities during the day for the night shift/morning shift along with instructions if any. General shift : Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions. Check for log book for any other information & messages. v check the desserts and garnishes and make new if required v prepare ice-creams and gelato v look for barista requirement and work fpr the same. v Preparation of chocolates as per the functions and requirements. v Set the ala carte and prepare the bulk for a la carte v preparation of petit fours v dessert buffet set up if any v help morning and afternoon shift v general cleaning and assisting in proper hand over. NIGHT SHIFT Wash your hands before joining the shift Report to chef on duty and take necessary informations and instructions if any Check for logbook for any other information & messages CHECK FOR THE REQUIREMENT FROM THE VILLAGE ¨ check for all the b/f pastries rolled by the evening shift ¨ arrange all the b/f pastries on the tray and put in the walk in. ¨ PREPARE MUFFINS FOR BOTH THE HOTELS AND FRUIT BREAD ONLY FOR VILLAGE ¨ After completing the production sagregate the break fast pastries for village. ¨ Set up the b/f buffet ¨ Set up the platter for replenishment for buffet and keepin bakery ¨ Clean the dept thoroughly and give proper handover to morning shift in terms of informations and clean dept. ¨ Inform the chef on duty before you leave. kITCHEN STANDARDS Arrive for work : All employees to enter through the designated entrance. All employees to wear employee uniform Uniforms : Uniforms to be issued to all kitchen personnel Return soiled uniform to receive clean uniform Change your uniform whenever it becomes necessary All kitchen personnel handling food are to wear caps. Vegetables : Only fresh vegetables ( whenever possible) will be served. Produce : Only fresh produce will be served. Meat : No frozen meat (whenever possible) Prime or choice meat only Poultry : Fresh poultry (whenever possible) will be served. Fish : Only fresh fish (whenever possible) will be served. Menus : Menus to change seasonally and per menu program Explanation of menus prior to each meal and sampling of specials. Presentation : To be according to the kitchen specs. Juice : Orange juice to be fresh and squeezed Grape fruit to be fresh and squeezed Other local juices to be fresh prepared daily Bread : To be served fresh To be browned to order Rolls : To be fresh and warm. Meat and fish storage : Ideal temperature for meat storage is 4-5 degree C. Smoked meats and sausage should not be frozen but maintained at 4-5 degree C Fish and meats should never be stored on the floor but on racks and hooks. Proper rotation should occur by tagging and labeling. Cooled food Cheese and butter storage : Butter should not be frozen Minimum handling of butter while cutting. Cheese should not be frozen All butter and cheese products should be rotated. Fresh fruit and vegetable storage : Produce items to be dated for correct rotation at the time of delivery. Egg storage : Cases to be stored in order to allow proper ventilation Eggs should be stored at 4 degree C. Eggs should be dated upon delivery and rotated. Frozen food storage : Temperatures should be between -18 to 12 degree C. Never refreeze food once it has thawed Food stored in the freezer should be packed in moisture free materials. Food stored in the freezer should be dated and rotated. Portions : All portions to be checked . No portions to exceed the kitchen specs. Waste : All recyclable items to be returned to the kitchen. Plating of banquette food : Banquet plating of hot food should occur at the last possible moment. Pick-up of food : No food to sit under the heat lamps for more than two minutes. Ice cream and sherbets : All ice cream and sherbet containers to be covered. Key control : Key control procedure to be in effect. Cafeteria menu : monthly menu Opening and closing of cafeteria : Cafeteria to offer B/F, lunch and dinner and to provide sufficient time for employees to dine. Butchering : All cuts and weights to be in accordance with the kitchen menu specs. Garde mange : All presentations and portions to be as per kitchen menu specs. Stocking : All stocking and ordering to be as per kitchen par stocks and specs. Special requests : All special requests to be filled when possible. Drinking policy : One of the GOLDEN RULES, no hard liquor to be consumed No beer to be consumed. Not to come on duty under the influence of liquor. Grease board : Kitchen to have a grease board to describe the menu. China : Cold plate for cold food, hot plates for hot food and the use of china as per kitchen and menu specs. Maintenance : Kitchen to be on a maintenance program which is to cover walls, floors, drawers, hoods, ventilation and equipment. Shoes : Are to be properly maintained and are to provide protection and adequate support for the work performed. Jewellery : Watch and wedding bands only. Hygiene : Hands are to be washed prior to food handling. Fingernails to be clean and trimmed. Hair to be clean and not excessive in length. Smoking : One of the GOLDEN RULES , smoking permitted only in the changing room and no other place. Fire extinguishers : Know their location and usage. Injuries : Any injury is to be brought to the attention of the immediate supervisor and is to be treated immediately. STANDARD KITCHEN POLICIES AND PROCEDURES 1. All food and store requisitions must be signed by the Executive Chef or his authorised assistant Food pick-up and store issuing hours must be strictly adhered to 3. At all times employees must report for duty in his/her designated kitchen at the rostered time in complete uniform Scheduled meal times must be followed and returned to the section at the exact specified time 5. During rostered working hours, the designated working place is not to be left without the section head’s prior approval Kitchen employees must whilst on duty at all times wear the full uniform, including hat and clean shoes 7. All foods kept in the refrigerators/freezers have to be wrapped or covered with plastic film or in appropriate containers No open cans/tins can be tolerated in any fridge or food store area, remains of can foods must be kept in appropriate storage containers 9. No food is to be handled or kept on the floor at any time. Use tables, benches and shelves provided for that purpose 10. No kitchen equipment/utensils should be removed from its allocated kitchen without the respective section head’s prior approval 11. Knives and machinery are to be handled strictly according to safety and hygiene procedures to avoid accidents and breakages 12. Not to carry knives in the apron belts or pockets of the chef’s jacket 13. A chef is proud of his kitchen and keeps his section clean and tidy at all times and also hands it over in this way to the next shift 14. No eating and drinking should be tolerated in kitchen areas, except for tasting 15. Accidents or injuries occurred whilst on duty, must be reported immediately as well as insufficiently stocked first aid boxes 16. No visitors or unauthorised personnel are allowed inside kitchen areas unless prior approval is granted by relevant department head 17. No abusive behaviour can be tolerated in the kitchen at any time, which could breach safety, hygiene and fire regulations.
Posted on: Thu, 06 Jun 2013 05:24:40 +0000
Recently Viewed Topics
© 2015