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KITCHEN POLICIES & OPERATING PROCEDURES

Francis Lynch - ChefDesk 1997 KITCHEN POLICIES & OPERATING PROCEDURESS tandard OPERATING PROCEDURES for the Major Departments - the KITCHEN andthe Dining Room - are written statements specifying exactly HOW you willprovide consistently good food and service for your at a profit. Thecontent of these SOP statements is determined by your menu, facility, layout,equipment and your style of , deciding what is so about the detailed aspects of your operation and thenclearly writing it all down is an enormous effort requiring expert knowledge,concentration and perseverance. The payoff shows up in more well-controlledoperating costs, improved efficiency, better safety and sanitation and, mostimportantly, more consistent customer service and food POLICIES & ProceduresOpening the KitchenAccess: Designate who is issued keys and alarm codesEntrance: (Specify which is to be used.)

Ordering Procedure Ordering & Receiving Form (Often the same piece of paper) This should show: Date item is put on list Item being Ordered (Be specific) Vendor to Order From Person Ordering Date Actually Ordered Check-box of receipt (upon Delivery) Person Receiving Special Comments (Ordered from other vendor, substitute item delivered, out of ...

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KITCHEN POLICIES & OPERATING PROCEDURES

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Francis Lynch - ChefDesk 1997 KITCHEN POLICIES & OPERATING PROCEDURES Standard Operating Procedures for the Major Departments - the Kitchen and

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