Pride Plaza Hotel Ahmedabad F&B Production Checklist

Information

ENCOUNTER 1: Buffet Setup 1. Guest offered buffet orientation by Chef. 2. Continuous Buffet maintenance

1. The buffet should be attractive in presentation through out the meal.
2. All food or beverage items on the buffet should be clearly labeled, clean and uniform in appearance. The same is to be verified by Restaurant Manager.
3. Every dish on the buffet to be at least 1/3 full at all times.
4. Appropriate service utensils to be available in clean and well maintained form at all times.
5. A Chef (Sr.CDP level) should be present near the buffet at all times offering buffet orientation to the guest and should be responsible for continuous buffet maintenance,
6. The chef should be well informed about the buffet items.
7. In the case of hot foods the chef present should present a clean warm plate to every guest.
8.The chef should present himself in a clean and complete uniform.

1. Walls, Windows, Doors are in good condition
2. All light fixtures are cleaned regularly to remove dirt, dust and cobwebs
3. Exhaust system is properly functioning
4. Floors are free from accumulation of food waste, dirt, grease or other visible obnoxious matters.
5. All drainage holes are clean and covered
6. Food equipment utensils, and food contact surfaces are properly washed, rinsed, and sanitized before every use.
7. No evidence of pests is present.
8. All food is labeled with name and received date.
9. The FIFO (First In, First Out) method of inventory management is used
10. Temperatures of dry storage area is between 50 ºF and 70 ºF
11.Cooked food is stored covered and at appropriate temperature
12. There is a regular cleaning schedule for all food surfaces.
13. Utensils are not be wiped with aprons, soiled cloths, unclean towels, or hands.
14. There are no bulging or leaking canned and Tetra Pack foods in the storage
15. Utensils are not be wiped with aprons, soiled cloths, unclean towels, or hands.