Transcription of KITCHEN POLICIES & OPERATING PROCEDURES
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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.)
Follow a scheduled preventative cleaning and maintenance schedule. Cooling Appliances: Wipe up all spills immediately. Keep door handles, door seals, floors and shelves clean. Vacuum and de-grease cooling coils / fan area weekly. Do not block air-exchange passages with food. Monitor temperatures once each shift. Record temperatures in a log.
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