Kitchen SOP

Title Page

Purpose

The purpose of this SOP entails the following:
- To prepare all mise en place consistently and in a timely manner, in order to facilitate efficient service delivery.
- To maintain a safe, hygienic environment at all times in accordance with all relevant legislation and regulations.
- To carry out all closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises, and stock.

This standard operating procedure intends to guide food service employees in covering the following duties:
1. Kitchen Preparation
2. Kitchen Hygiene
3. Kitchen Closing

All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
Chefs are familiar with the preparation for the different dishes
Chefs are familiar with all the equipment needed in preparation
All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service
Food production personnel are fully competent in the preparation of the required dishes
They adhere to all hygiene and safety procedures at all times
Their work area is clean and tidy at all times
They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
Initial preparations are completed efficiently and items are stored correctly until required
Crockery is correct, clean, polished and not damaged
Senior chef leads kitchen service from the pass
All orders are dictated to by the chef
Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy
Equipment is 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 detergent and rinse aid are safely used
Waste disposal facilities are effectively used
Waiting staff correctly and safely clear, stack and sort crockery, cutlery and glasses
Breakages are recorded and careless breakages are noted and action taken

Employees adhere to all relevant hygiene regulations at all times, wear a full, clean uniform and have a fresh, well-groomed personal appearance
Employees do not wear nail varnish or jewelry in the kitchen
Employees treat and cover all cuts
Employees wash and sterilize their hands, as often as is required
Daily, weekly, monthly and deep cleaning schedules for all kitchen areas are displayed and adhered to
Designated personnel are allocated to monitor cleaning standards on a daily basis
Regulatory checks, controls, and records are maintained
All refrigeration, cooking and holding temperatures are monitored as required
All food is prepared and served in line with defined requirements
Only designated cleaning cloths and materials are used
All equipment is handled and stored in line with defined requirements
The correct method is followed for waste storage and disposal

All fridges and storage areas are left in a clean, tidy manner
Floors are thoroughly cleaned and mopped
All sinks are empty and cleaned and the wash-up area is closed
All food preparation and production areas are cleaned
All rubbish is removed and disposed of correctly
Only the correct cloths and cleaning materials are used for cleaning
All chopping boards are cleaned and sterilized
All kitchen equipment is safely and correctly cleaned and stored in the correct place
All used cloths are removed to the laundry and cleaning agents stored correctly
All food items are correctly covered, labeled and placed in the appropriate fridge/storage areas
All fridges are working and operating at the correct temperatures
All fridges and storage areas are locked
All gas equipment is switched off
Hot plates and salamanders are turned off
Fat fryers are turned off and covered
Power points are disconnected, where necessary
Extraction fan is switched off
Any deviations are identified and rectified
Heating, lighting, and ventilation is attended to as appropriate
Final security check of doors and windows is carried out and alarms are set, as required
All appropriate access doors are locked and the keys are deposited at reception