creating global hospitality synergy
Detail Product
10.09 Policies & Procedures, Kitchen, 63 pages
52.00 $
An extensive agenda of 44 topics of P&P needed for the daily kitchen operation.
Laid out in an internationally used form and word format. Easily to be altered,
Topics changed and added.
Description
Pre-view pages
Kitchen Policies & Procedues
KI 01 Kitchen House Rules
KI 02 Kitchen Chef’s House Rules
KI 03 Kitchen Sanitary Do’s & Dont’s
KI 04 Discipline
KI 05 Kitchen Hygiene Details
KI 06 Safety Rules
KI 07 Sanitary Policy
KI 08 Kitchen Sanitary Sections
KI 09 Kitchen Pantry Hygiene
KI 10 Food Sanitary Policy
KI 11 Menu Structure
KI 12 Kitchen Menu Engineering
KI 13 Restaurant Concept
KI 14 Room Service Concept
KI 15 All Day Dining Concept
KI 16 Hot Kitchen In Charge Check List
KI 17 Cold Kitchen In Charge Check List
KI 18 Night Chef In Charge Check List
KI 19 Daily Market List
KI 20 Food Purchase Request Order
KI 21 Ordering Policy
KI 22 Store Requisition Procedure
KI 23 Guest Check
KI 24 Marketing Objective
KI 25 Food Presentation
KI 26 Buffet Service
KI 27 Officer And Entertainment Check
KI 28 Energy Saving
KI 29 Fire Safety And Prevention
KI 30 Daily Operational Inventory
KI 31 Kitchen Garbage Sorting
KI 32 Uniforms
KI 33 Uniform Cleaning Procedures
KI 34 Casual Labor
KI 35 Western Kitchen Sous chef
KI 36 Kitchen Responsibilities
KI 37 Kitchen Purchasing & Receiving
KI 38 Kitchen Design & Structure
KI 39 Kitchen Food Preparation
KI 40 Kitchen Food Preparation In Public
KI 41 Kitchen Serving of Food
KI 42 Kitchen Food Storage
KI 43 Kitchen Refuse Management
KI 44 Kitchen Uniforms
Page 1
______________________________________________________________________________________________________________________________________________________________________________________________
Kitchen Policies & Procedures
| Department: F&B – Kitchen
|
Ref: KI 1 | Page: 1/4 |
| Subject: Kitchen House Rules | Date: 01 Mar 2004 | Date revised: |
| Prepared by:
|
Approved by:
Resident Manager |
Approved by:
General Manager |
| Distribution: All Department Head | Date issued: |
Procedure
The following rules are applicable to all Kitchen Hosts and are to be followed strictly.
Also non-kitchen host should take note of the following rules in the event they would need to enter kitchen areas.
1) No Running Anywhere, Anytime
2) No Smoking (see F&B Host Handbook)
3) Knife handling
- a) Never carry your knife with the point up or out and never run with a knife in your hands. Always exercise extreme caution when moving with a knife in your hand, and remember it is best to sheath your knife before moving off the line or out of your work area.
- b) Cut away from your body and other people
- c) When drying a sharp knife, keep the edge away from you
don’t leave them in a sink or any other place where they cannot be clearly seen
- If your knife falls do not try to catch it! let it fall!!
- Pick up or pass a knife by the handle not the blade
- f) Do not misuse your knife/ it is for cutting not opening can
keep your knife sharp, it is easier to use and therefore safer to use. You will be shown the proper way to sharpen and hone you knife/ practice the technique.
4) Lifting and Carrying
In hotel kitchens, often times you will be required to move or lift objects or material of considerable weight. To avoid injury and accidents you should always ask for assistance and help. Do not try to lift a heavy stockpot by yourself.
Page 2
_______________________________________________________________________________________________________________________________________________________________________________________________
Kitchen Policies & Procedures
An aid to lifting large pots: slip your side-towel through the handle and then grab it with both hands, in this way the strain on your back is equally distributed.
When lifting, keep your back straight and lift with your legs
When handling anything of weight, make sure the floor area where you will be working is dry and free of grease spills, if it is not, advise your supervisor.
- During Service
During peak hours, remain calm and listen for orders from your supervisor. Always acknowledge the orders by replying with YES or OK.
Do not argue with fellow workers; cooks or service personnel. Solve problems at the end of the peak time.
Using a glass to drink from is prohibited because they are easily knocked over and broken, the result is broken glass in the mise-en-place !!??!! You are of course allowed to use the plastic mugs.
No screaming and shouting, Remain quiet but ask to repeat the order if not understood
- Kitchen Layout
It is important to know where all steps and floor changes are to help prevent tripping accidents. Become aware of the physical characteristics of the floor in the area in which you work.
Keep the floors clean and dry/ clean any spills up quickly
- Food Preparation Equipment
Because of the potential to cause accidents, broken or incorrectly operating equipment should be reported to your supervisor.
Make sure that you know how to use a machine properly before you use it. If you are not familiar, please ask your supervisor.
Before adjusting or cleaning any machine make sure it is turned off, or better, unplugged.
Due to the powerful motors involved, make sure the machine is turned off when you plug it into the outlet.
Use proper attachments for “tamping or pushing” when using the meat grinding attachment and ensure they are locked while fitting them. If you are not sure, ask your supervisor to check it first.
Page 3
END
Be the first to review “10.09 Policies & Procedures, Kitchen, 63 pages”
Related Products
There are no reviews yet.