STAFF CAFETARIA / STEWARDING-SOP

STANDARD OPERATING PROCEDURE FOR BBH

SOP: Kitchen / F&B Production SOP

Department: All Kitchen and Stewarding Staff
Date Issued: 15-May-2020
Time to Train: 40 Minutes

OBJECTIVE:

• To provide delicious and healthy food for Staff, Contractors, Suppliers.

• To ensure cleanliness in the premises by cleaning the tables, counters, floorings,
kitchen equipment’s and sinks at regular intervals.
• To clear the trash and left-over’s of the food and bins at regular intervals.

SCOPE:
This includes Cafeteria facility provided in the premises of Hotel.

BENEFITS:
Organization
• Employee satisfaction and delight.
• Employer best practice and industry benchmark.
• Easily availability of food & Snacks at work place.
• High performance gained from employees at work place.

ROLE AND RESPONSIBILITIES

The role of Executive Chef and Stewarding Team is Cafeteria management and smooth daily
operations of staff cafeteria. It will involve reviewing and planning new healthy menus,
training and introducing new healthy food with responsibility of good presentation of food,
delivery and taste of food. This also includes maintaining and following the health &
Hygiene standards as per company policy, cost controlling along with the minimum wastage
of food.

MONITORING AND MONTHLY MIS:

1. HOD will every Friday at 15:00 Hrs. pm and will meet with team to finalize coming
week menu, the same will be made available to staff on notice board.
2. Will act on findings of review done on daily basis on all parameters by all staff.
3. Will act on complains and on intimate the improvements on the same to complainants.
4. Will make minutes of meeting and send to RM & HR Department.
PURPOSE OF THIS SOP:
Establish standard operating procedures to maintain and safeguard the cleanliness of materials,
equipment, and general areas of the cafeteria and to serve the meal requirements of
all hotel employees. Additionally stewarding team is also responsible for recording all the
eating employees on the report book in daily, weekly, and monthly period to be reported to
Resident Manager and Executive.Chef.
The Executive Chef and Stewarding Team should be responsible to ensure that appropriate
kitchen equipment cleaning and maintenance methods are followed by the stewarding staff.
The hotel training and HRD department should develop and implement proper written Kitchen
Stewarding SOP's to ensure the same is implemented correctly throughout all the food
preparation outlets.

Responsibilities of the Executive.Chef & Stewarding Staff:

• To maintain a menu of the list of items to be served each day.

• To see to that no staff will be allowed into the canteen after the closing hours.
• To ensure safe working conditions for the all staff of the cafeteria.
• To check the quality of raw materials that are used in the cooking process.
• To make decisions on the items that are to be served in the cafeteria and approval of
any new items.
• To establish the monthly budget and follow the Cafeteria cost controlling &
monitoring procedures as per the required standards.
• To maintain legislative standards of hygiene safety and health care in relation to the
preparation, supply and service of food in the canteen.
• To Maintain the general cleanliness all around over the staff area and wash rooms.
• To Ensure the meals are served as per the mentioned timings in timely manner
without delay.
• To Ensure that no use of any tobacco, liquor or drugs use of any such products will
not be permitted or entertained in staff cafeteria.
• To Ensure all the received items and stock from store are used for staff cafeteria only
and any intra- transfer of any stock from main kitchen for the purpose of staff
cafeteria should be recorded and informed to the RM and General Store.
• To Ensure and Maintain records of each meal served to employees or others as per
permitted.

MENU:

The menu includes breakfast, Lunch. Dinner and Tea, Coffee Snacks on daily basis as per
agreed Menu.

OPERATING HOURS
Breakfast 07:00 Hrs. – 10:00 Hrs.
Lunch 11:00 Hrs. – 13:00 Hrs.
Snacks 07:00 Hrs. – 19:00 Hrs.
Dinner 19:00 Hrs. – 21:00 Hrs.
 Back-of-House Cleaning Checklist
• Cleaning the back-of-house area consistently and thoroughly is important
for preventing cross-contamination and the spread of bacteria. Here is the list of
things you should be cleaning in the back-of-house.

• : Pre-Opening Duties:
• Read the log book.
• Prepare the equipment:
• Cleaning materials.
• Chemicals.
• Today’s requirements.

• Area Cleaning (6 - 7A.M.)

• Clean the upper parts first:
• Bain-marie/food storage.
• Ice cubes storage.
• Table and chair.
• Clear up station area.
• Stainless steel.
• Floors, etc.
• Ensure that everything is clean and appropriate

Daily:

• Wipe down the walls wherever there are splashes

• Clean the grill, griddle, range, flattop, and fryer. Make sure to get underneath the equipment,
too

• Change the foil lining on top of the ranges, grills, and flattops

• Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers

• Disinfect prep area surfaces

• Clean beverage dispenser heads in the soda fountains, and bars should clean the tips of the
soda guns

• Wash the utensils, small wares, flatware, and glassware and let them air dry overnight

• Clean the sinks

• Wash rags, towels, aprons, and uniforms in the washing machine

• Refill soap dispensers and replace empty paper towel rolls

• Sweep walk-in refrigerators and storage areas

• Take out the trash and recycling

• Disinfect the waste disposal area and clean the trash cans

• Sweep and mop the floors

•
 Weekly:

• Clean ovens, including the walls, door, and racks

• Delime the sinks and faucets

• Boil out the deep fryer

• Wash and sanitize the walk-in refrigerators and freezers

• Clean any anti-fatigue mats

• Use drain cleaner on the floor drains

Monthly:

• Wash behind the hot line to prevent clogs

• Run cleaning and sanitizing chemicals through the coffee or espresso machine to remove
built-up grime

• Clean out and sanitize the ice machine (every 6 months)

• Clean and sanitize the freezer

• Clean refrigerator coils to remove dust

• Empty grease traps

• Wash walls and ceiling to remove grease buildup

• Wash vent hoods (every few months)

• Replace pest traps

First Preparation (9 - 10 A.M.)

Make the decoy system:

1. Glass racks.
2. Cutlery soaking pot.
3. Cup/plates soaking pot.
4. Trash bin.
5. Hand wash, napkin, etc.
Prepare dining essentials:
1. Check all the cutleries, chinaware, glassware, trays, etc., and ensure everything is clean
and orderly.
2. Check the coffee/water heater, dispenser machine, and chiller. Ensure everything is
properly filled and in good conditions.
3. Make hot coffees and prepare the ice cubes.
4. Check all the today’s/tomorrow’s requirements, such as mineral water, sugar, milk,
coffee, salt, pepper, sauce, ketchup, and others. Make store requisition if the stock is
thinning.

Second Preparation (10 - 11 A.M.)

1. Assist the canteen cooks in preparing the foods from the kitchen to the canteen.
2. Carry the food from the kitchen to the canteen.
3. Arrange and place the food in the food storage/bain-marie with the help of canteen cooks.

Opening the cafeteria and serve the meals (11 A.M. – 1 P.M.)

1. Monitor the employees during meal time.

2. Record all the eating employees.
3. Clean and wipe all the equipment, tables, and chairs on the canteen. Always control the
cleanliness of the area.
4. Take all the dirty equipment and wash them properly with the dishwashing machine in the
kitchen area.
5. Rearrange all the cutleries according to their types.
6. Always coordinate and communicate to the canteen chefs in the case of low supplies.
7. After meal times take the foods and return them to the kitchen.

Canteen Closing Duties:

Preparation/Cleaning (23: 00 Hrs.– 24:00 Hrs.)

1. Commit cleaning projects as scheduled.

2. Brief and hand over the job to the next shift (11 P.M.)

Reports for Resident Manager:

1. Daily report: write on the log book the amount of eating employees.
2. Make a weekly report of breakage and wastage.
3. Make a monthly report of total meal covers, chemical consumption, inventory, wastage,
food consumption reports, staffing, maintenance.

Additional Responsibilities: -
• Canteen entrance and premises free of clutter
• Canteen floor area is hygienic and looks neat and clean.
• The walls, windows, staircases are clean and free of dirt and clutter free.
• The sitting place is clean and well-arranged without any cables, wires, pipes, etc.
around.
• Bulletin boards, wall hangings, fans, washbasin are clean.
• Tops and insides of all cupboards, shelves, tables drawers, etc. free of unwanted
items at all place inside the canteen.
• Absence of unwanted odor in canteen area.
• Refrigerator is clean and free of unwanted items
• Soap of good quality is available and towel is provided in case of need for users of
canteen
• Notice boards are free of old notices.
• Rules for disposal & detecting non-moving stocks are evident and are adhered
• Disposal standards maintained and labeling to be done for all stored items.
• Regular clearing of all areas
• Regular removal of garbage and waste bins
• Direction indication are available to all facilities from the entrance onwards
• Food Serving desk; sitting place and hand washing place.
• Utensils are neatly kept after the use.
• Daily stocks of utensils are being taken care of.
• Passageways without any materials
• Specific areas are demarcated for garbage/rejects waste etc.
• Switches, fan regulators, controls etc. labeled
• All fixtures are well maintained with identification.
• There is general appearance of orderliness and ability to find any item/document
without delay
• Bins kept at regular interval are clearly marked for the purpose and are cleaned at
regular intervals.
• Use of adequate cleaning tools is evident Finals for floor, mopping cloth, soap for
hand wash, bins for water etc.)
• Storage of cleaning tools well done;(* Hanging brooms, mops, * Other equipment
properly stored)
• Machines, equipment, tools maintained at a high level of cleanliness.
• Maintenance schedules of furniture, cooking machine, cupboard etc. in every week is
maintained
• Cleaning with checklist maintained with responsibilities and schedules displayed
• There should be general appearance of cleanliness all round
• Cleaning with checklist maintained
• Checklists are used to regularly inspect
• All labels, notices are standardized
• Standard Visual management is evident and Eating area, work in process area,
prohibited sign clearly demarcated.
• Fire extinguishers are clearly marked & placed, Type indicated, easily accessible,
Visible at a distance, Checked at appropriate intervals
• There should be regular awareness training programs for hygiene for staff in canteen.
• Not food spillage during serving and dais is always kept clean
• Proper utensils in good condition for serving purpose.
• Plates, spoon and other utensils should readily available during lunch hour
• Plates should be free of water and wiped before serving
• Complaints will be acted and the same will be communicated to complainants.
• Food wastage slogans should paste to avoid this habit.
• Each day food wastage should be clearly mentioned for avoiding from food wastage
habit.
• Bins for collecting food wastage should marked clearly and cleaned in every half
hour