Hot Kitchen Daily Tasks - Opening Procedures - Dr. Daniel G. Fuchs

Hotels & ResortsStandard Operating ProcedureF&B Kitchen DepartmentUpdate: 20.08.08 / DHR-CO-FBK-SOP-007Hot Kitchen Daily Tasks - Opening ProceduresObjectiveThis SOP is to ensure that daily tasks of the hot kitchen section are followed.ProcedureTo report daily for duty, wearing the proper uniform and well groomed as per standard.Morning and evening shift to make sure that the hot kitchen is clean, if not, follow-up withStewarding (floors, walls, windows only).Check fridge temperature and hygiene and log in/record in checklist.Morning shift to setup breakfast buffet and check for re-fill of hot items until buffet closes(applicable to DHR Grands only).Pick-up store requisitions.Checks delivery of food and vegetables of quality and grades, expiry dates to maintain the firstin first out system (FIFO).Check and follow-up on non-available items.Prepare and set up daily lunch buffet (hot items) as per outlet cycle, with steady replenishmentand clearance after buffet is finished (if applicable to DHR Grands).Prepare “mise-en-place” for all outlets and banqueting.Use provided standard recipes.Ensure that all “mise-en-place” is covered, labeled and store in the fridge according tostandard.Attend daily chef’s briefing in the morning.Prepare requisition for next day.Prepare market list as per order and banquet requirements.Check production requirement for all outlets and check “mise-en-place”.Check and report any faulty kitchen equipment.Conduct daily trainings.Clean work place area before leaving.Clean fridges before leaving the kitchen.To give proper handover to the incoming shift.Inform chef in charge before leaving the kitchen.Sample of Daily Tasks08:00-15:00 Check log book from previous day for any information related to your shift. Meet with night shift chef for handover. Check daily function sheets located on blue notice board in corridor in front of butchery. Check Private dining mise en place according to menu. Check with chef in charge for any other instructions. Prepare lunch setup for buffets and hand over shift if necessary. Check all dry stores and dairy products are available and if necessary place order with mainstore.© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. Reproduction without permission is prohibited. 1

Hotels & ResortsStandard Operating ProcedureF&B Kitchen DepartmentUpdate: 20.08.08 / DHR-CO-FBK-SOP-007Hot Kitchen Daily Tasks - Opening ProceduresAll beverages, food and general store requisitions have to be placed in the chefs’ office by09:00 hrs. Executive Chef/Executive Sous Chef to authorize it.Collect raw meat, poultry and fish products from butchery for daily mise en place and checkquality of productsPrepare and cook food as per requirementPrepare mise en place for all ongoing functions and outlets15:00-24:00 Check with chef in charge of outstanding mise en place and requirements Check a la carte mise en place according to menu Prepare mise en place for any outstanding functions and outlets Issue food for other outlets when requested Check the main fridge is clean and all products are covered and labeled correctly24:00-09:00 Meet with chef in charge for handover Prepare all incoming orders through the night Prepare mise en place trolleys for all outlets as per requisition Check all sections for mise en place Check all food products for correct storage and labeling© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. Reproduction without permission is prohibited. 2