Preparation for Kitchen Service or Kitchen

Opening Task
The purpose of this standard operating procedure for the kitchen is to
prepare all mise en place consistently and in a timely manner, in order to
facilitate an efficient service delivery.
The kitchen operations service standards defined here will help the
kitchen staff to achieve the hotel's operational goals and standard.

Kitchen Opening Standard Procedures:

1) The Executive Chef or Sous Chef should ensure that kitchen
employees arrive on duty at the appointed time.

 All kitchen personnel meet the expected requirements of personal

hygiene and wear the correct uniform and safety clothes.

2) Explain the menu items on a daily basis prior to service to all Kitchen
staff.
 All the chefs should be familiar with the preparation for the
different dishes.
 All the chefs should be familiar with the presentation and garnish
required for each dish.
 Make sure the chefs are familiar with all the equipment, plates
needed in preparation.
3) Allocate the sections to respective chefs prior to service.
 All chefs are briefed prior to each shift and are clear on their
duties and responsibilities for service.
 Any special requirements for each shift or section should be
highlighted.
4) Ensure that food production personnel work in a professional and
efficient manner at all times.
 Food production personnel are fully competent in the preparation
of the required dishes.
 Chefs should adhere to all kitchen hygiene and safety procedures
at all times.
 The Chefs should make sure that their work area is clean and tidy
at all times.
 The Chefs should assemble all appropriate ingredients in
advance to ensure efficiency and work productivity.
  All initial preparations are completed efficiently and items are
stored correctly until required.
5) Assemble dishes in a timely and appealing manner.
 Crockery is correct, clean, polished and not damaged.
 Crockery is placed in a hot box one hour prior to service.
 Dishes should be prepared in accordance with the hotel's
standard recipes.
 The Sous Chef should lead kitchen service from the pass.
 All orders are dictated to by the sous chef or executive chef or on
the kitchen order display system.
 Every dish is checked by the senior chef before leaving the pass
for presentation, quality and portion accuracy.
6) Ensure that the wash-up or stewarding area and equipment are clean
and tidy.
 All equipment should be kept in a clean and safe state at all
times.
 Dishwashing machines are checked for cleanliness before use
and maintained.
 Water is changed at least twice a day and is at the correct
temperature at all times.
 Correct quantities of dishwashing detergent to be used and rinse
aid are safely used.
 Waste disposal facilities are effectively used.
 Waiting for staff correctly and safely clear, stack and sort
crockery, cutlery and glasses.
 All breakages must be recorded and careless breakages by the
staff should be noted and reported to management.
Audit checklist for Restaurant cleanliness
and condition.
Expected Standard
 The restaurant was free from bad smell and odours.
 The temperature was on comfort zone.
 Environment felt secure and comfortable.
 Channel Music was ON and hid the kitchen noises, but did not
impede conversations.
 Music played was also appropriate to the venue theme or tempo
of the restaurant.
 Light fixtures were fully illuminated, no burned out bulbs.
 Floor and carpet were free of stains and debris.
 Floor and carpet were not damaged.
 All mirrors were polished and free of smudges.
 All windows were free of smudges, streaks and spots.
 Tables and chairs were unsoiled, free of crumbs and debris.
 Tables and chairs were sturdy, free of wear.
 Tablecloth and linens were not soiled and damaged.
 All Chinaware was free of spots.
 All Glassware was free of spots and smudges.
 All Flatware was free spots and food residue.
 All Side stations were neatly organized, no debris, not overflowing
and free of clutter.
 Wine and beverage list was current, not soiled.
 Menu were not damaged and free of clutter.
Audit checklist for Room Service / IRD
cleanliness and condition.
 Trolley tables and trays were without any dust and dust build up.
 Trolley tables and trays were sturdy, not damaged and not soiled.
 All Linens and napkins used were not soiled and neatly folded.
 All Paper and plastic products were free of spots and not
damaged.
 China and glassware was free of spots and smudges.
 All China, glassware and flatware were free of chips, cracks,
scratches.
 Condiment containers were free of debris, spots and were full.
 All Service items like pots, buckets, plate covers, hot boxes etc.
were not soiled and damaged.
 Door knob menu was present, accurate and in good condition.
 Mini Bar / Mini Fridge Unit was fully stocked and neatly organized
upon arrival.
 Mini bar was free of stains and spills.
 No water leakage or ice build up on the mini fridge freezer.
 Products were fresh and sealed, not out of date.
 Up to date Mini Bar Price list was present.
 Clean glassware and supplies were restocked daily.

SOP For Purchasing Food and

Raw Materials in Hotel Kitchen
All Raw Materials and processed food purchased for the
kitchen operation should only be procured from
approved vendors in order to assure the safety of food
served to customers.
The Executive chef and Hotel Purchase manager
should be responsible to purchase and receive all goods
in a systematic manner and to ensure a consistently
high specification of product sourced. The hotel
management should develop and implement written
product specifications to ensure products purchased
consistently meet restaurant expectations.

Kitchen Purchasing Standard Procedures:

1) Ensure purchasing is carried out by authorised
personnel:
• Roles and responsibilities within the purchasing
function should be defined and clearly
communicated.
• Only authorised personnel should be entitled to select
vendors and make any purchase orders.
• All purchases, where appropriate, are made on the
basis of agreed contracts only.
• Purchase specifications are used for all major goods
purchased on a regular basis.
• Weekly quotations are sought, where appropriate, to
ensure that the best value is obtained.
• Minimum/maximum stock levels or par stocks should
be maintained in the kitchen.

2) Purchase goods only from approved

suppliers:
• Approved suppliers are selected following systematic
evaluations to ensure that the best product quality
and terms and conditions are achieved.
• The Food safety status of all suppliers is assessed on
a periodic basis.
• Contracts are agreed with approved suppliers.
• Goods are only purchased from approved suppliers.
• Supplier performance is monitored regularly,
corrective action is taken and relationships are
 evaluated annually.
3) Complete all purchasing activities in an
efficient manner:
• The kitchen staff should adhere to predetermined
purchase frequency.
• The Executive Chef or Sous Chef should use the
volume forecasting techniques are used to assist in
estimating purchasing requirements.
• Purchase requisition forms are used and written
purchase orders are issued.
• All purchase requisitions should be entered on the
Hotels Material Management System (MMS).
• Non-contract purchasing is supported by defined
purchase specifications and only conducted by
experienced and competent personnel.
• For Non-contract purchasing, the price quotations
should be always sought in advance.

4) Standard For Purchasing of pasteurized

Dairy Products:
• Visit approved vendors to ensure that they maintain
clean warehouses adhere to safe storage and
handling practices.
• Observe the delivery vehicles to ensure that they are
clean and temperatures are properly controlled.
• It's a good practice to request a photo ID badge of the
delivery person when you don’t trust is or have
complaints.
• Use written product specifications to ensure that the
vendor knows what is to be delivered.

5) Tips for the employees who are

responsible for purchasing food must:
• The staff be knowledgeable to understand the
 regulations for specific foods.
• Coordinate delivery times with vendors/suppliers to
ensure that deliveries are made when they can be
stored immediately.
• Schedule receiving times when product quantity and
quality can be checked, including product
temperatures.
• Review orders and delivery information to ensure
orders and product specifications are being met.
• When making direct purchases, buyers should ensure
packages are clean and will maintain the integrity
of the food item, as communicated through product
specifications.
• Meat and fresh shell eggs may be purchased from
local licensed producers, but because these foods
are considered potentially hazardous, the products
must be inspected for safety on a regular basis.
Meat and fish package should always contain an
inspected/checked on the package.

SOP For Receiving of Food and

Raw Materials in Kitchen
All food should be checked for proper conditions when
it is received in the hotels or kitchen facility, and assure
that all foods come from approved vendors and sources
only.
The Kitchen Staff/Chef's who is responsible for
receiving of Food and Raw materials in Kitchen
schedule deliveries for off-peak hours and make sure
trained staff is available to receive, inspect, and store
food promptly.
Receiving Food and Raw Materials
Standard Procedures:
1) General Points to note while receiving
food and raw materials:
• Delivery times be agreed in advance with suppliers
and meet business needs.
• Receiving area supervisor ensures that health and
safety regulations are adhered to during
deliveries.
• The supervisor should have the supporting order
documentation to cross-reference with the
delivery docket provided.
• Receive should be done in such a way that only one
delivery at a time from approved suppliers and
make sure to verify credentials of the delivery
person.
• Record the date received on the outside of each
package, and a use-by date if applicable.
• Remove potentially hazardous foods from the
temperature danger zone (> 5º Celsius) and place
in storage as quickly as possible.
• Accept only pasteurized dairy products.
• Assure that no home-prepared foods are accepted or
used from third parties.
• When damaged items are found, the manager or
designee should call the distributor so the product
can be picked up and returned and a credit
issued.
• Make a note on the invoice when any items are
rejected.
• Reject potentially hazardous foods that are not at
acceptable temperature and cans with swelled
tops or bottoms, leakage, incomplete labels or
with rust, dents etc.
• Evaluate the quality of products by odour, sight, and
 touch and reject unacceptable products.
• The received products must always meet the order
specifications and the quality requirements.
• If any foods are deemed unacceptable, they should
be rejected and put in a designated area for
credit.
2) Checking the delivery docket against the
order form.
• The supervisor physically checks each case for the
correct quantity, quality and temperature is
required for the received items.
• Items should be weighed where appropriate.
• Packaging should be of good quality and contains the
required date and source data, where relevant.
• Any discrepancies should be noted, recorded and
reported to the concerned manager.

3) How to Receive Frozen and Refrigerated

Foods?
• Check to make sure that all frozen food is solid, and
does not show evidence of thawing and re-
freezing.
• Check to ensure that refrigerated foods are received
at or below 5º Celsius.
• Check the temperature of the frozen items with a
calibrated thermometer to assure that cold food
are below 5° Celsius.
• Reject frozen foods that should be stored below 5°
Celsius that are delivered above 5° Celsius.
• Eggs with shells can be at a temp of 7° Celsius if it is
above then the same to be rejected.
• Check at random the temperature of three different
refrigerated food items for each delivery.
• Record date, employee initials, vendor, product
name, and temperature of these products in the
 Receiving Temperature Log.
• Place foods in the proper storage area (cooler or
freezer) quickly to avoid potential bacterial growth.
• Proper deep chill storage temperatures are from 0º
Celsius to -3,5º Celsius or below.
• Proper freezer temperatures are -18º Celsius.
4) How to Receive Dry Goods in the
Kitchen?
• Check dry goods for leaks, flaws, or broken
packages.
• Dry goods should be dry, free of mold, and free of
insects.
• If the packages are flawed, they should be rejected
and put in a designated area for credit.
• Visually inspect cans for leaks, dents, bulges, or
other visible signs of damage.
• Notify a manager if a damaged can is found.
• Date boxes and cans with receiving date.
• Always separate chemicals from foods and store
them separately.
• Proper dry storage temperatures are between 10º
Celsius and 21º Celsius at 50% to 60% of
humidity.
5) How to ensure effective issuing and
controlling of stock in Hotel Kitchen?
• Access to stores is strictly controlled and goods are
only issued at defined times, on receipt of the
appropriately signed requisition form.
• Items are only issued by the individual responsible for
store management or designate.
• Stocktaking is regularly completed and results are
recorded.
• Use the First In First Out (FIFO) inventory rotation of
products in all storage areas to assure that the
oldest products are used first.
• Products with the earliest use-by or expiration dates
are stored in front of products with later dates.
• Mixing old food with new food is not acceptable.
• Keep products in original package until used.
All discrepancies are investigated.

SOP for Kitchen Menu Planning

and Design
To create menus that match the restaurant’s concept,
guests’ expectations and the organization business
goals. The Chefs / Kitchen Staff should only source
quality, seasonal produce that ensures consistency for
the selected menu.
The Executive Chef and F&B Manager / Director should
be responsible to plan and design the restaurant menu
in a systematic manner and to ensure a consistently
high guest expectation and the business goals. The
hotel management should develop and implement
written menu planning and design to ensure the same
is implemented correctly throughout all the F&B outlets.

Kitchen Menu Planning and Design

Standard Procedures:
1) How to ensure menu planning
adequately reflects the concept and style
of the restaurant?
• Menus are planned in a timely manner, taking into
 account financial and customer requirements.
• Managers and employees are involved in the menu
planning process.
• Menus enhance the projected image of the restaurant
and overall concept.
• Customer volumes, logistics and style of service
should be always considered.

2) How to address the expectations of the

customer appropriately while planning the
menu?
• The restaurant menus should be well presented and
customer friendly.
• Menus should always offer variety and appeal to a
broad range of tastes.
• Special dietary needs are adequately catered for.
• Menu items are nutritious, well- balanced and reflect
current healthy eating trends.
• Menus avoid repetition of ingredients.

3) Consider production capabilities and

purchasing power to obtain quality
ingredients.
• The chef should consider the seasonality and
availability of items when planning menus.
• All kitchen staff should have the required
skills/knowledge to confidently and consistently
produce dishes to a high standard.
• Kitchen storage and production resources for the
items selected should be sufficient.
• Ideally, all dishes should be represented by a
standardised menu card.
4) How to ensure business financial goals
are incorporated while menu planning?
• Effects on food cost and profit margins are
addressed.
• Potential effects of new menus on average guest
spend is explored.
• Menus are designed that achieve gross margin and
profitability targets.
• Menu planning adequately balances innovation and
creativity with financial logic.

Standard Food Holding Temperature

Range Guide For Meat, Fish Poultry and
Other Items
In the hotel industry chefs, cooks and other specialized food service
personnel employ varied methods of cooking. The proper holding
temperatures for a specific food product must be based on the moisture
content of the product, product density, volume, and proper serving
temperatures. Safe holding temperatures must also be correlated with
palatability in determining the length of holding time for a specific product.
Mobile hot box or food holders used in the hotel kitchen and restaurants
should maintain the maximum amount of product moisture content
without the addition of water, water vapour, or steam. Maintaining
maximum natural product moisture preserves the natural flavour of the
product and provides a more genuine taste.
In addition to product moisture retention, the mobile hot box used should
be able to maintain a consistent temperature throughout the cabinet
without the necessity of a heat distribution fan, thereby preventing further
moisture loss due to evaporation or dehydration. Below chart shows the
ideal food holding temperature for meat, poultry, fish, egg, baked and
other food items.

1) Food Holding temperature Range Guide for Meat

Products:
Meat Product Fahrenheit Celsius
BEEF ROAST — Rare 140°F 60°C
BEEF ROAST — Med/Well Done 160°F 71°C
BEEF BRISKET 160° - 175°F 71° - 79°C
CORN BEEF 160° - 175°F 71° - 79°C
PASTRAMI 160° - 175°F 71° - 79°C
PRIME RIB — Rare 140°F 60°C
STEAKS — Broiled/Fried 140° - 160°F 60° - 71°C
RIBS — Beef or Pork 160°F 71°C
VEAL 160° - 175°F 71° - 79°C
HAM 160° - 175°F 71° - 79°C
PORK 160° - 175°F 71° - 79°C
LAMB 160° - 175°F 71° - 79°C

2) Food Holding temperature Range Guide for Poultry

Products:
Poultry Products Fahrenheit Celsius
Chicken - Fried or Baked 160° - 175°F 71° - 79°C
DUCK 160° - 175°F 71° - 79°C
TURKEY 160° - 175°F 71° - 79°C
Other Poultry Items 160° - 175°F 71° - 79°C

3) Food Holding temperature Range Guide for Fish /

SeaFood Items:
Fish/Seafood Product Fahrenheit Celsius
FISH — Baked/Fried 160° - 175°F 71° - 79°C
LOBSTER 160° - 175°F 71° - 79°C
SHRIMP 160° - 175°F 71° - 79°C

4) Food Holding temperature Range Guide for Baked

Goods and other items / SeaFood:
Baked and Other Product Fahrenheit Celsius
CASSEROLES 160° - 175°F 71° - 79°C
DOUGH - Proofing 80° - 100°F 27° - 38°C
BREADS/ROLLS 120° - 140°F 49° - 60°C
EGGS - Fried 150° - 160°F 66° - 71°C
FROZEN ENTREES 160° - 175°F 71° - 79°C
HORS D'OEUVRES 160° - 180°F 71° - 82°C
PASTA 160° - 180°F 71° - 82°C
PIZZA 160° - 180°F 71° - 82°C
POTATOES 180°F 82°C
PLATED MEALS 180°F 82°C
SAUCES 140° - 200°F 60° - 93°C
SOUP 140° - 200°F 60° - 93°C
VEGETABLES 160° - 175°F 71° - 79°C

What are the points to note while holding food items?

In an enclosed holding environment, too much moisture content is a
condition which can be relieved. A product achieving extremely high
temperatures in preparation must be allowed to decrease in temperature
before being placed in a controlled holding atmosphere. If the food
prepared is not allowed to decrease in temperature, excessive
condensation will form increasing the moisture content on the outside of
the product.
Most Mobile Hot Box or Food Holders or Heat Holding Equipment is
provided with a thermostat control between 60° and 200°F (16° to 93°C).
If the unit is equipped with vents, close the vents for moist holding and
open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a range of between 1
and 10, use a metal-stemmed indicating thermometer to measure the
internal temperature of the product(s) being held. Adjust the thermostat
setting to achieve the best overall setting based on internal product
temperature.