Title Page

  • Name of Establishment

  • Conducted on

  • Performed by

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.

Scope of Work

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

Preparation for Kitchen Service

  • 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

Kitchen Hygiene

  • 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

Kitchen Closing Procedures

  • 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

Completion

  • Recommendations

  • Overall Assessment

  • Name & Signature of Assigned Auditor

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.