4-700 F and B - Culinary

Division: Food & Beverage Area: Culinary
Topic: Index Number: 4-700

Effective Date: Supersedes: Nil Page: 1 of 2
Topic Number Page
Culinary Standards 4-701

Recipe Cards 4-702
Kitchen Production Planning Check List 4-703
Requisitions from the Butcher 4-704
Executive Chef& Sous Chef Check List 4-705
Kitchen Log Book 4-706
Par Stocks 4-707
Internal Garbage Pickup Schedule 4-708
Kitchen Safety 4-709
Opening of Kitchen 4-710
Food Production Control Samples 4-711
Guidelines for Banquets Portion Control 4-712
Kitchen Recipe Master List 4-713
Returned Food Products after Service Hours 4-714
Electrical Operated Machines Guidelines 4-715
Gas Operated Machines General Guidelines 4-716
Knowing where is your Main Gas Switch 4-717
Fire Extinguisher and Fire Blanket 4-718
Safety Procedures of your Machinery 4-719
First Aid Kit 4-720
Kitchen Operation Procedure Form 4-721
Hazardous Kitchen Equipment List 4-722
Food Tasting (Guests) 4-723
Non Complying Products and Services 4-724
Product Specification Procedures 4-725
Receiving of Goods by Kitchen Personal 4-726
Selecting of Suitable Suppliers 4-727
Genetic Standard Operating Procedures September 2009 Page 1 of 69

Topic: Index Number: 4-700
Topic Number Page
Correct Packaging of Butchery Items 4-728

Stock Maintenance for Food Products 4-729
Vegetarian Food on Standby for all Set Menus 4-730
Product Testing 4-731
Purchase Management System 4-732
Banquets or Outlets Menu and Price Request 4-733
Creating New Menus for Outlets and Banquets 4-734
Cake Order Form 4-735
Micros Orders to Kitchen 4-736
Throwing Procedures of Food Products 4-737
Set Up Buffets, Cocktails, and Coffee Breaks 4-738
Transporting Food Products 4-739
Cleaning Walk In Chillers and Freezers 4-740
Portion Control 4-741
Wastage Control 4-742
Imported Market List 4-743
Daily Market List 4-744
Buffet Attendants 4-745
Ala Carte Food Pick Up 4-746
Food Pictures 4-747
Handling Chinaware & Silverware 4-748
Kitchen Morning Briefing 4-749
Kitchen Rules 4-750
Closing of Kitchen 4-751

Topic: Culinary Standards Number: 4-701
What We Believe
The guests expect the food product to be delivered with the highest level of quality,
creativity, hygiene, courteous, efficient service.
What We Do
Breakfast
1. A la carte Continental Breakfast is juice, fruit and/or cereal, bakery/toast,

hot beverage.
2. Buffet Continental Breakfast is: juice, cereals, fruits, yoghurts, cheese and
cold cuts (optional), bakery/toast, hot beverage.
3. If offered Full Breakfast Buffet, to include:
a. Fresh ripe seasonal fruits such as: pineapple, cantaloupe, honeydew,

rock melon, pears, apples, bananas, berries. Fruit to be presented in
variation of cut/shape with skin removed; choice of four (4).
b. Fruit compote, two (2) types.
c. Whole milk, low fat and skim milk. Soya milk available.
d. Plain and a selection of two (2) fruit yoghurts, low fat/low sugar yoghurts
must be available.

e. Cold cereals: Bran Flakes, Rice Crispies, Corn Flakes, Muesli and
Granola (or Toasted Muesli) and one childrens cereal.
f. Cereal Condiments: raisins / sultanas / nuts / dried fruits.
g. Bircher Muesli.
h. Minimum of two (2) quality breakfast cold cuts.
i. Minimum of one (1) smoked fish.
j. Minimum of two (2) cheeses.
k. Mixed green salad.
l. Japanese breakfast items: broiled fish, Japanese rice, egg dish, pickles,
miso soup.
m. A selection of local breakfast items must be available.
n. A minimum selection of western hot breakfast items: pork/beef sausage,

chicken sausage, bacon, tomato, potato preparation.
o. Egg dishes cooked to order.
p. Comprehensive selection of breakfast pastries and breads.
4. Skilled Chefs with minimum basic English communication skills must man
the live stations.
5. Local / ethnic food items or unfamiliar dishes should have clearly written
food labels on miniature stands.
6. Hot food must be hot; cold food must be chilled.
7. Buffets to be set up in a creative, appealing but simple and elegant way.

8. In show kitchens and egg stations, all eggs to be done a la minute. All
styles of eggs (excluding specialty) are to be available.
9. Once guests order from the egg station, a system needs to be in place
where eggs are served at the table. Guests do not have to wait at station.
10. The kitchen is in charge of the buffet replenishment, maintenance of

presentation and quality of the food.
11. A la carte breakfast menu is to offer a complete selection of international

breakfast items with the addition of local specialty / favorites.
Lunch/Dinner
1. Lunch menu to feature a selection of soups, sandwiches and salads

suitable for international clientele.
2. Dinner menu to feature a selection of grilled dishes.
3. All day restaurant to feature a selection of local dishes in addition to the

international food selection.
4. Buffet set up for both meal periods needs a minimum set up of local
specialty dishes, fresh salads (seasonal), fish, cold food items, sushi as
well as different types of desserts and cheese.
5. Buffets needs to be generously stocked and frequently replenished.
6. Buffet food will be presented on varying levels to present a more interesting

food landscape.
Food Product
1. The hotel produces its own breakfast breads and butter items such as
croissants, Danish and muffins. A selection of a minimum of three (3)
specialty breads to be on offer.

2. A minimum of 3 Danish pastries must be available and rotated throughout

the week (approximately 8 cm in diameter).
3. The use of precooked or convenience foods are to be avoided. Hotel uses

fresh food only, premium cuts are to be used. Salmon, tuna, snapper, bass
lobster, oysters and locally available fish are fresh. Frozen squid, scallops,
lobster tails, shrimp is acceptable.
4. Artificial sweeteners are available.
5. Pre-portioned packaged sugar may be used; loose or cube sugar should be

in appropriate sugar bowls. Sugar dispensers may not be used.
6. Only unsalted butter should be used for the restaurant. Salted butter is
available on request.
7. Internationally recognized jams, minimum of three (3) varieties jam, one (1)
marmalade and honey, in glass jars.
8. Home made jams may be served on the buffet.
9. Diabetic jams must be available.
10. Fat free or low-fat / non sugar diabetic products available, including cream
cheese, yogurt, milk, granola, and natural fruit jam.
11. Freshly baked bread for all meal periods.
12. Hard and soft rolls must be available.
13. Menu should be designed using the freshest products available in the
region. Once all local resources are utilized, use products available in the
country. Imported products to be used only if necessary.

14. Real maple syrup and maple flavoured syrup must be offered for a la carte
waffle and French toast orders.
15. Maple flavoured syrup may be served on a buffet.
Kitchen Hygiene
1. Food production crews are inspected by an independent food safety and

sanitation analyst quarterly.
2. Food samples are regularly tested by an accredited lab quarterly.
3. Sanitizers are to be used in all areas.
4. Hats or caps are to be worn by all kitchen staff.
5. Kitchen employees to wear gloves when in contact with food.
6. HACCP standards are a guideline and should be complied with.
Menu Composition
1. Truth in menu will be exercised at all times.
2. Classic dishes shall not be overly re-created otherwise they should not
carry the definition classic.
3. All menus to feature a creative selection of healthy and vegetarian dishes.
4. In-room dining menu to feature a range of favourites representing home

style dishes relevant to clientele base. These dishes are to be available in
restaurants as well. Also signature dishes from the various hotel
restaurants are featured to cross promote these venues.

5. Rooms Service overnight menu features as minimum:
3 Appetizers
2 Soups
2 Sandwiches
3 Salads
3 Pasta/Noodle dishes
3 Healthy dishes
3 Desserts
6. Childrens menu or (menus with) small portions are available in all

restaurants with a balanced selection of healthy choices and childrens
favourites.

Topic: Recipe Cards Number: 4-702
What We Believe
To ensure that quality control is maintained it is critical to ensure all dishes have a
corresponding recipe card.
What We Do
1. All new dishes to be written up on a recipe card clearly showing the

following items.
Ingredient
Measure
Preparation method
Cooking method
Garnish
Presentation (to be shown by way of a picture)
2. All recipes are to be input into the Material Control (MC) system for
appropriate costing.
3. Once costed an appropriate selling price is to be proposed taking into

consideration of the competitions selling price of a similar item and the
market mix and expected overall food cost.
4. A copy of the recipe card will be maintained at all kitchens the dish is
available from.

Topic: Kitchen Production Planning
Number: 4-703
Check List
What We Believe
To ensure that each kitchen is properly stocked without having product shortage
and overages and as such minimise wastages and losses.
What We Do
1. The production planning check list is used to check all mis en place
requirements in the kitchen and avoid shortages or overproduction.
2. A kitchen production planning check list should be available on every

section.
3. All kitchen associates will note items low in stock and food requirements for
the next days.
4. The Executive Chef will collect this information and based on this will
outline the production for the next day.
5. He will also order all ingredients according to pre set specifications.
6. The production planning check list will be used as check list during
operation and as the items are finished they will be deleted.
7. The Executive Chef will also indicate who is in charge of completing every
task. This will allow a much easier control and make sure that nothing will
be forgotten.

Topic: Requisitions from the Butcher Number: 4-704
What We Believe
To ensure Purchasing is conducted in a cost effective way. The butchery will

ensure consistent compliance with standards set for weight and meat
classification.
What We Do
1. Product specification form
1.1. The Butcher must fill out the product specification form, indicating
the size, packaging and the expected daily consumption of the
required product.
1.2. Meat or fish will only be issued if a product specification form has
been filled out.
1.3. This form must be filled out every time a new menu requires a
different cut or there is a change in weight for a particular portion cut.
1.4. The portion sizes required in the different kitchens will be

coordinated through the Chefs Office and the Butcher is to avoid too
many different cuts, resulting in low inventory turn-over and making
proper production planning difficult.
2. Cutting and packaging
2.1. All meat and fish for a la carte orders issued from the butcher will be
pre-cut as per product specification form and properly packed in
vacuum bags to prevent spoilage.
2.2. The bags will be labelled indicating the date, the weight and the
name of the product.
2.3. All products to be immediately processed in the ordering kitchens

will be sent on trays, properly covered with plastic wrap.
2.4. The outlet kitchen will return all containers to butcher for further use.
2.5 No raw minced meat or hamburger must be kept longer than one
day unless vacuumed packed and frozen and labeled with
production date and expiry date.

3. Exceptions
3.1. All other meat or poultry requirements which are going to be cut in
the Japanese kitchen as needed.
3.2. All meat requirements for the Chinese kitchen will be processed by
the Chinese kitchen Butcher.
3.3. All fish for the Chinese Restaurant will be ordered on daily market
list.
4. Par stock
4.1. The butchery will keep for the restaurants a par-stock of the most
current products for 3 days.
4.2. Fresh fish will be ordered on a daily basis and sent to the requesting
kitchens.
4.3. During periods with very large business fluctuations, some days with
very low business followed by few days with heavy business, the
par-stock will be increased to 4 days which will allow for proper
production planning, a much better utilization of the manpower
available, producing during low business days and issuing during
busy days.
5. Ordering time
5.1. All pre-cut meat requirements for the a la carte restaurants will be
ordered by 1.00 pm the day before to allow enough preparation time.
5.2. All items for buffets or daily menus requiring larger quantities and
Preparation times must be ordered 2 to 3 days in advance.
5.3. Banquets will order all the pre-cut meat and specialty fish
requirements from butchery 3 days in advance. This will assist in
production planning and controlling expenses.

6. Direct market list
6.1. Due to the very high price and irregular consumption all fish for the
Chinese kitchens will be ordered on direct market list.
6.2. The Chinese Chefs will prepare the market list by 1.00 pm every day
for the next day and send to Chefs Office for approval.
6.3. The fish will be sent directly to the requesting kitchens for
processing. This will allow keeping the expensive live fish stocks to a
minimum.
6.4. All direct market lists will be approved by the Executive Chef before
they are sent to Purchasing Office. Market list which have not been
approved must not be processed.

Topic: Executive Chef & Sous Chef
Number: 4-705
Check List
What We Believe
To have a consistent approach to managing the kitchen operation, facilities and

resources throughout the division.
What We Do
1. Each Executive Chef or his Assistant will complete the check list on a daily
basis and attach it to the daily log book which will be reviewed by the
Executive Sous Chef.
2. The check list is to be completed on an alternating shift basis, i.e.

Monday - morning shift, Tuesday - evening shift, Wednesday - overnight
shift, etc. so as to cover all meal periods during the day.
3. Once the check list is reviewed by the Executive Sous Chef it will be
discussed with the Executive Chef concerned for any follow-up to be done.
4. The check list will be filed by the Executive Chef once follow-up has been
completed.
5. Executive Chef Opening check list
Staff Appearance Uniform clean and well pressed

Name tag
Staff well groomed
Administration Log Book checked and signed

All reports checked
Memos updated
Briefing and meeting for the day
Training session (if any)
Check staff roaster
Health and Safety All firefighting equipment in place

and not over date
Fire exits clear of obstruction
Emergency lighting working

Topic: Executive Chef& Sous Chef
Number: 4-705
Check List
Utilities All lights working
Stewarding Floors and wall to be cleaned
Air-Conditioning Is temperature correct

Sufficient air-flow
Are ducts clear
Any dripping from air-con outlets
All fridges and freezers Well organized and clean
Housekeeping Any dusty surfaces

Sufficient paper rolls for operation
Table-Tops To be kept clean and sanitized
Operating Equipment Stocked to par

Breakage report (if any)
Operating equipment requisition if applicable
All heavy duty equipment Service and maintenance done regularly
Dry store All dry store items to be kept to the par levels
and arranged neatly in position as specified
Staff Schedule Has all staff on duty reported for duty
Table-tops cleared of soiled equipment.

Trolley cleaned
Side-work completed
Staff reports (signing out)
Switches and electrical appliances off

Topic: Kitchen Log Book Number: 4-706
What We Believe
To establish an overnight communication tool from respective kitchens to the

Chefs Office.
What We Do
Restaurants / Banquets
1. A log book will be assigned to the Chef of each outlet. It should have a
different page for each day of the year. The log book could be pre-printed,
but this is not necessary. (may be completed on computer)
2. The Outlet Chef fills in on a daily basis the highlights of the day's activities
which could include such topics as:
The number of covers per meal shift.
Guest comments or problems with guests.
POMEC problems, such as air conditioning, lighting, electricity,
maintenance etc.
Housekeeping, Stewarding problems such as laundry, uniforms,
cleanliness
General comments
The log books should be left in the Chefs Office or other accessible
area after office hours.
The Executive Chef and Sous Chef should review the log books in the
morning and take action on comments if necessary. They should sign
the log books, make comments if necessary, and return them to the
outlets.
The Chef of each outlet should be encouraged to make best use of

the log books. Situations should generally be dealt with immediately,
but Executive Chef should be informed of action taken. He is then fully
informed if problems are brought up at the morning meeting.

Topic: Par Stocks Number: 4-707
What We Believe
To ensure a smooth operation at all times by establishing a reference guideline

fixing an optimum amount as to the various equipment and supplies needed on a
daily basis for an efficient operation for control and inventory purposes.
What We Do
1. Each Outlet Manager and Chef will establish and implement a par stock list
and/or control sheet for the following items:
Meat and fish supplies

Vegetable and fruit supplies
Grocery supplies
Processed food products
Beverages
Operating equipment (i.e. silverware, glassware, chinaware, and other
miscellaneous)
General stationery supplies
Linen supplies
2. These par stocks are done in accordance with the Food & Beverage Office
standards and specifications.
3. These par stocks will serve to monitor all the food inventories and kitchen
equipment and supplies on a daily, weekly and monthly basis, to prevent
shortage or excess.
4. They will be revised periodically.
5. Each Chef is totally responsible for all his equipment and supplies, and
must always maintain his stocks up to par.
6. This par stock list will be posted and is followed by the outlet's staff,
especially when requisitioning.
Persons Responsible:
Outlet Manager / Chef de Cuisine

7. All food par stock must be managed on FIRST IN FIRST OUT basis.
8. This will ensure a constant rotation of the par stock levels and avoid
spoilage.
Meat and Fish supplies
The Butcher will keep meat par-stock enough for 2 days plus 20% safety
margin, in the fridge. Fish is highly perishable, loosing quality very fast if
kept to long and can be ordered fresh every day.
Vegetable and fruit supplies
Commissary kitchen will keep a stock for 2 days in the fridge.
Grocery supplies
Keep the stock to a minimum, grocery are bulky and can be ordered 2
times per day from the commissary.
Processed food products
Limit the par stock of cooked and processed food.

All food which is kept for long time in the fridge looses quality and is a
potential food poisoning hazard.
Operating equipment (e.g. silver-, glass- and chinaware)
Control the chinaware requirements for your buffets and request only what
is needed, think about the space. Make an order if additional items are
required for busy periods and return to Stewarding once business is back
to normal. Overstocking of equipment will reduce storage space,
complicate the task of cleaning and increase breakage.

General stationery supplies
The larger the stock the higher the consumption. Limit par stock of
general supplies to the minimum.
Linen supplies
Control the supply of cleaning towels in the kitchens.

Limit the consumption of cleaning towels to the minimum.
Operating supplies
Operating supplies are one of the expenses that must be carefully

controlled. Any excess of supplies will result in wastage, theft and will
be charged to the outlets expenses which will affect the profitability of
the outlet.
Beverage stock
Beverage stocks should be kept to a minimum but adequate to handle

the business demands of the outlet. All slow moving items should be
monitored and utilised in special cocktails or promotions.

OUTLET
REVISED DATE :
PAR STOCK FORM FOR :
ITEM NO. DESCRIPTION PAR ACTUAL REMARKS

Topic: Internal - Garbage Pickup
Number: 4-708
Schedule
What We Believe
All garbage bins must be changed regularly to maintain the highest standard of
hygiene and avoid foul odors and cross contamination. A schedule provides a
guideline and will ensure that this task is done on a regular base.
What We Do
1. It is the responsibility of the Executive Chef and Stewarding Manager to

see that the schedule is followed.
2. All garbage must be transported on a clean trolley and is covered at all

times.
3. The garbage should be moved to the designated area without any delay
and is then separated.
4. Once the garbage bins are emptied in the garbage room they must be
thoroughly washed and disinfected before being returned to the kitchen
premises.
5. The garbage bins must be removed from all kitchens before closing and
replaced with clean ones.

Topic: Kitchen Safety Number: 4-709
What We Believe
Safety procedures are always followed to avoid any kind of accidents to our
associates and property.
What We Do
1. All given safety instructions or safety procedures are to be followed at all

times.
2. All safety training programs conducted by the hotel are to be attended.
3. Use any electrical or gas supplied machine with care and as instructed.
4. Use given safety tools whenever provided and needed.
5. Do not use any machine that does not provide safety standards.
6. Do not put any liquid or hot material in garbage bin.
7. Use safety gloves if needed.
8. Inform Executive Chef, Security and Engineering Department if necessary,

if safety is not provided.
9. If there is a gas leak or smell of gas, switch off the nearest gas supply
immediately and inform Executive Chef, Engineering and Security.

Topic: Opening of Kitchen Number: 4-710
What We Believe
Opening of the kitchens means preparing the first correct steps in checking and
operating respective kitchen section and the equipments for operation and making
sure that all hygiene and safety precautions have been checked.
What We Do
1. All electrical lights are to be switched on and functional.
2. To check all chillers and freezers of proper functioning temperatures.
3. Sinks and drainage are clear of debris.
4. Kitchen is clean and tidy from night cleaners .
5. All rubbish from afternoon or night shift is removed.
6. Gas main supply to be switched on in hot kitchen areas.
7. Opening of the kitchens are done by the morning shift crew and will be
done by the first persons arriving in their respective kitchen regardless of
his or her rank.

Topic: Food Production Control
Number: 4-711
Samples
What We Believe
To ensure control over hygiene and safety standards for all major banquet
functions.
To be able to trace and check on any food comments given within 72 hours
after functions and to provide the highest food safety standards possible to our
guests by controlling and keeping samples for all major functions accordantly
following hygiene procedures in place.
What We Do
1. Any function of 200 and above pax, the kitchen must keep food samples of
each and individual food product.
2. All kitchens involved in supplying food products for functions must keep
their respective products in their respective kitchen chillers for a minimum
period of 72 hours before disposing it.
3. Each individual item supplied for the function must be kept separately in
plastic bags inside freezer.
4. In case of any food quality issue, the Executive Chef will inform respective
kitchens in order to retrieve all respective food samples and to take correct
steps of checking on the safety of food supplied through external operators
or Hygiene Doctor.
5. Respective Outlet Chefs are in charge of proper follow up on this

procedures and must take immediate corrective actions when non
complaint in order to provide our guests with the highest safety and hygiene
standards possible.
6. Samples of function must be kept together in one large plastic bag for easy
access and to avoid mixing food samples from other functions.
7. Each individual bag should have all necessary informations should be

clearly stated on it including function name, date and number of guests.
8. Always ensure that the food is completely cooled down before wrapping it
with a plastic bag. Do not cover hot food at all, as it will spoil very fast and
therefore informations extracted, if needed, will not be accurate. After 72
hours of the function the food should be disposed.

Topic: General Guidelines for
Banquets Operation Serving Portion Number: 4-712
Control
What We Believe
To ensure the consistency in quantity served throughout the banquet operation.

To provide our guests with sufficient quantity of food products at all times
during there functions and to ensure food production quantity control as well as
minimise wastage and therefore increases profitability
What We Do
1. Outlet Chefs are in charge to monitor and ensure that respective

subordinate follows given guidelines at all times.
2. Outlet Chefs ensure full knowledge of every respective subordinate

preparing of food products and brief on daily basis workload and amount of
food products required.
3. All kitchen personnel must follow these guidelines when preparing food in
order to have consistency as well as to control wastages and therefore
increases profitability.
4. The following are the hotels guidelines for banquet coffee break menus:
For savories portioning is 1.5 times per person according to established

standards (example for 50 pax chef needs to prepare 75 portions)
For hot snacks portioning is 1.5 times per person (example for 50 pax
chef needs to prepare 75 portions)
For sweet snacks portioning is 1.5 times per person (example for 50
pax chef needs to prepare 75 portions)
5. Portion quantity can change for specific reasons, such as but not only of
large amount of guests or lesser ordered items, increase or decrease of
selling price etc. and must be approved by the Executive Chef or F&B
Manager.

Control
6. The following are the hotels guidelines for banquet cocktail menus:
Canaps: 1 piece of each item per person with a choice of 6 items
Condiments: 1 cocktail bowl for every 15-20 pax
Hot Snacks: 1full rectangular chafing dish for every 40-55 pax
Hot Snacks: rectangular chafing dishes or medium round chafing

dishes for every 35-40 pax
Hot Snacks: small chafing round for every 15-35 pax
Desserts: for fresh fruits 1 large round tray for 30 60 pax and medium
round tray for lower amount of pax and or two medium trays for
between 60 and 90 pax. This quantity guideline applies throughout all
Banquet menus and is not only limited to cocktail menus.
Other desserts will be 1.5 times per person (for sample 50 pax chef will
prepare 75 portions. Quantity can change for specific reasons e.g.
because of larger amount of guests, lesser ordered items, increase or
decrease of selling price etc. and must be approved by the Executive
Chef.
7. The following are the hotels directives for banquet buffet menus;
Appetizers and salad / soups / hot dishes and desserts: For 1-60
pax one set of serving dishes, 60-100 pax two sets of serving dishes
and so on. The amount of dishes will be called, approved and if
needed discussed during the daily morning briefing.

Control
Amount of products ordered to provide sufficient food is requested

by individual Chefs through storeroom requisition, daily market list or
import market list and must be approved prior of collecting the items
by the Executive Chef.
Quantities can change for specific reasons e.g. because of larger

amount of guests, lesser ordered items, increase or decrease of
selling price etc. and must be approved by the Executive Chef.
8. The following are the hotels guidelines for banquet set menus:
Appetizers / soup / main dishes / dessert and other courses which

may be included for different styles of set menus: The portion
Control for set menus depends very much on amount of courses
requested and will be decided in the daily morning briefing. Internal
sample presentations will be forwarded to the Executive Chefs
attention for approval, if it is a new menu and samples has not been
done in the past.
Amount of products ordered to provide sufficient food for the

functions, is requested by Outlet Chefs through storeroom
requisition, daily market list and or import market list and must be
approved prior of collecting the items by Executive Chef.
Once samples have been established, Chefs in charge must follow

approved quantity and ensures consistency throughout the
production.
For banquet set menus portion control will be established through

samples presentation by respective Outlet Chefs to the Executive
Chef, whenever there is a new menu prepared and samples are not
established yet.

Control
If there is any issues on quantity to be prepared asked the

Supervisor, Executive Sous Chef or Executive Chef for clarification
before starting preparation of food products.
9. If for any unknown reasons, on several occasions, one and the same food
product was not enough or too much, but according to the established
guidelines, Outlet Chefs must highlight this issue to the Executive Chef.
10. Executive Chef will then decide if the portioning will need to be increased or
reduced or kept on the same level in the future.
11. The Executive Chef will study and if necessary investigate functions with an
unusual high food cost as well as taking corrective actions based on the
outcome.
12. The following P&P standards are affected and must be followed closely:
Store Room Food Requisition

Daily Market List
Import Market List
Morning Briefing
Wastage Control
Portioning Control
Inter Outlet Transfers

Topic: Kitchen Recipe Master List Number: 4-713
What We Believe
To have a clear understanding on all recipes available in the kitchen operation so

that preparations, food cost and wastages can be controlled by ensuring
consistency throughout the kitchen operation.
What We Do
1. The recipe master list will be kept at the Chefs Office and will serve as a
general overlook on all recipes available.
2. A control copy will be given to all kitchen concerned.
3. The master list will only include all relevant available recipes from the entire
kitchen operation and include the actual recipe.
4. Whenever new recipes are updated from respective Outlet Chefs, the
master list will be updated by kitchen administration.
5. All kitchens must have all their respective recipes available in their kitchens
according to the kitchen recipe master list.
6. The kitchen recipe master list will include the following kitchens
All Day Dining
Room Service
Italian Restaurant
Chinese Restaurant
Gardemanger
Western & Chinese Banquet
Pastry
Staff Canteen
7. When updating the list, administration must follow accordantly the set up as
attached and add new recipes according to respective outlets.
8. When updating the master list new recipes must be added under the last
recipe available as well as segmented in the respective kitchens
accordantly.
For obsolete recipes, the effective date of obsolete must be filled in accordantly
for all recipes that are not in use anymore.

Topic: Handing Of Returned Food
Number: 4-714
Products after Service Hours
What We Believe
To handle correctly all returned food products and to ensure the highest hygiene
and safety standards possible for our guests and associates at all times
What We Do
1. All food products left in the open must be carefully checked by respective
Chefs before bringing it back to the kitchen areas for further usage.
2. Outlet Chefs are in charge for constantly checking the quality and usage of
returned food products and will take the correct actions according to their
professional knowledge and experiences.
3. If not absolutely sure about the quality of used food products dispose the
products immediately.
4. If raw food was exposed to an open area more than 15 minutes, it will be
the respective Outlet Chefs judgments to decide if it can be reused. If it
can, it must be used during the next 24 hours.
5. If cooked food was exposed to an open area more than 30 minutes, it must
be disposed. Less than 30 minutes it will be the respective Outlet Chefs
judgments to decide if it can be reused in the next 24 hours.
6. Any food products (raw or cooked) touched by guest (such as buffet

presented food items etc.) must be disposed of after clearing. Any
untouched food products kept for refill in secured and or cooled areas, can
be reused during the next 24 hours.
7. Any food products un-opened with long shelf-live (such as packed butter
etc.) can be reused according to the stated dates of expirations. Any food
products un-opened with long shelf-live (such as juice etc.) can be reused
during the next 24 hours, but must be checked on the quality by respective
Chefs in charge.
8. Any food product which will be reused must be presented in a nice, fresh
and original look and must in no way look like a recycled product, if this is
not possible then the food product must be disposed and or can be still
used in our associates dining.

Topic: Electrical Operated Machines
Number: 4-715
General Guidelines
What We Believe
To minimize accidents and / or injuries and to maximize safety knowledge and

awareness of all hazardous electric operated equipments
What We Do
1. Handle all electric operated machines carefully and with caution. Do not
handle if not absolutely sure about operation procedures.
2. Follow given operation procedures placed on the machines.
3. If you see any loose electrical cables before operating the machines do not
operate this equipment but inform Supervisor immediately for further
investigations.
4. Supervisor will check and if necessary inform Engineering for urgent follow
up of maintenance by calling and opening a work order for follow up
documentation.
5. When operating any electric operated equipment and performance is not

up to usual standard inform Supervisor for further investigation.
6. Outlet Chefs will explain and show operation procedure to all new kitchen
associates.
7. Handle all equipments with care and practice good maintenance by

cleaning it properly and turning it off when not in use.
8. Never leave electrical operated equipment in use unattended.
9. Stewarding to ensure proper handling when washing all equipment and

ensure thorough cleaning by keeping water away from any electrical parts
and or cabling.
10. Engineering to follow up on any work order concerning all equipment to

ensure smooth operation in our kitchen outlets.

Topic: Gas Operated Machines
Number: 4-716
General Guidelines
What We Believe
To minimize accident and / or injuries and to maximize safety knowledge and

awareness of all hazardous gas operated equipments
What We Do
1. Handle all gas operated machines carefully and with caution. Do not handle
gas operated machines if not absolutely sure about operation procedures.
2. Follow given operation procedures placed on the machines before

operating the machines.
3. If you notice a gas smell, do not operate this equipment but inform
Supervisor immediately for further investigations.
4. When using gas operated equipments and performance is not up to usual

standards, inform Supervisor for further investigation.
5. Outlet Chefs will explain and show operation procedures to all new
employees
6. Handle all equipments with care and practice good maintenance by

cleaning it properly and turning it off when not in use.
7. Never leave a gas operated equipment in use unattended.
8. Stewarding to ensure proper handling when washing all equipment and

ensures thorough cleaning.
9. Engineering to follow up on any work order concerning kitchen equipment

to ensure a smooth operation in our kitchen outlets.

Topic: Knowing where is your Main
Number: 4-717
Gas Switch
What We Believe
Every kitchen associate knows the location of the main gas switch and is able to
operate it if and when required.
What We Do
1. There are 2 different main gas switches;

a. Regular gas switches which are used on daily basis before and after
working hours.
b. Emergency main gas switch only to be tuned off / switched off during
emergencies such as fire and when the alarm bell is activated.
2. Outlet Chefs have to brief all subordinates where the main gas switch is
located in their respective kitchen areas.
3. In an emergency such as fire or fire alarm, the emergency main gas switch
needs to be switched off immediately.
4. The main gas switch needs to be switched on and off daily before and after
kitchen operation hours.
5. Before switching on the main gas supply ensure that all gas operated
equipment knobs are switched off.
6. Once the protective glass at the main gas switch has been broken (if any) it
needs to be reported and fixed with a follow up work order to Engineering
Department.

Topic: Knowing where and How to
use your Fire Extinguisher and Fire Number: 4-718
Blanket
What We Believe
Every kitchen associate knows the location of and how to use his respective fire
extinguishers and fire blanket in an emergency situation
What We Do
1. Outlet Chefs will brief the kitchen subordinates on the location of the fire
extinguishers and fire blankets in their respective kitchens.
2. Security should conduct regular training on how to use the fire

extinguishers and fire blankets in an emergency situation with proper
documentation.
3. Security should randomly check on availability and conditions of the fire

extinguishers and fire blankets in all kitchens.
4. Outlet Chefs to inform Security immediately if the conditions are not

acceptable or either one safety tool not available.
5. Regular spot check should be done in order to ensure safety to the guests,
employees and property.
6. Do inform Security immediately if the fire extinguishers or fire blanket are

been used in order to change them immediately as well as opening an
incident report.

Topic: Knowing the Safety
Number: 4-719
Procedures of your Machinery
What We Believe
All kitchen associates are able to read the safety procedures on any electrical or
gas operated kitchen equipments to ensure personal safety
What We Do
1. Every kitchen associate must read the safety procedures on electrical and
gas operated kitchen equipment before using them.
2. New associates must not use any of this equipment before properly taught
by a Supervisor.
3. Outlets Chefs to ensure strict follow up of these procedures to eliminate

accidents.
4. Do not ignore any safety procedures and be careful while using any
hazardous equipment.
5. Do remind your colleagues when you see them not following the safety
procedures and inform Supervisors by permanent non-compliances by
individuals.
6. Do inform Engineering if any machine is not functioning as mentioned on

safety procedures for future maintenance follow up. Fill in the appropriate
forms.

Topic: Knowing where is your First
Number: 4-720
Aid Kit and Making Sure Complete
What We Believe
Every kitchen has a first aid box available to respective kitchen associates while
working in their kitchen. All first aid boxes must be sufficiently stocked with
common first aid products.
What We Do
1. All kitchen associates are aware of the location of the first aid box in their
respective kitchens.
2. All kitchen associate have access to the first aid box if required and will
inform Supervisors on items taken out.
3. Outlets Chefs are in charge and responsible of proper replenishment and

ensure that all common first aid products are available.
4. Outlets Chefs to inform all respective kitchen associates about location and
ensures accessibility to all staff during working hours.
5. Do inform Security / Human Resources immediately if items are to be

replenished.

Topic: Kitchen Operation Procedure
Number: 4-721
Form
What We Believe
Every kitchen associate is responsible to read and to follow given protective

operation procedures and must comply with all the safety instructions accordingly.
What We Do
1. All hazardous kitchen equipment is furnished with a Kitchen Equipment

Safety Operation Procedure Form.
2. Outlet Chefs to ensure that safety operation procedures are strictly followed.
3. Outlet Chefs to conduct regular briefings with documented records on

Safety Operation Procedures Equipment.
4. To study and strictly observe all Kitchen Equipment Safety Operation

Procedures when using hazardous equipment.
5. To take immediate corrective actions on unsafe conditions in your

respective kitchen areas and equipment.
6. Read given Kitchen Equipment Safety Operation Procedures form before

using hazardous equipment.

Topic: Hazardous Kitchen Equipment
Number: 4-722
List
What We Believe
All associates working in the kitchens are briefed and aware of hazardous kitchen
equipment.
What We Do
1. All kitchen associates must read the Hazardous Kitchen Equipment List
and recognize all hazardous kitchen equipment in their specific kitchens.
2. Outlet Chefs and Supervisors to ensure and brief all respective kitchen staff
with proper records on the hazardous kitchen equipment.
3. Outlet Chefs to keep the Hazardous Kitchen Equipment List accessible to

all respective kitchen staff.
4. Any additional new received kitchen equipments, which could pose any
hazards to the kitchen associates, are to be recorded into the list.

Topic: Food Tasting (Guests) Number: 4-723
What We Believe
Food tasting is an important way in establishing guests needs, expectations and

requirements and must be taken very seriously with the correct follow up by Chefs
in charge.
What We Do
1. Food tasting is attended by the Outlet Chef or otherwise appointed by the

Executive Chef.
2. Attending Chef will appear in spotless clean uniform and properly groomed
as in established policy as well as being polite and with a good attitude
towards the guests.
3. Attending Chef has to take notes concerning any requests for changing
food products, preparation, seasoning, flavouring and or presentation.
4. Attending Chef has to be able to answer any questions regarding food

served but will not take charge for any other matters such as discounts,
spare tables, set up arrangements etc. He will, in such a case refer to
person concerned who must be available on the food tasting such as
banquet sales staff etc.
5. Food tasting is carried out according to information given on respective

BEO e.g. date, time and venue.
6. Any relevant comments regarding food should be kept by attending Chef as

record for the actual day and need to be communicated to the Sales
Manager in charge to ensure this comments are also mentioned on the
actual BEO for everybodys information purposes.
7. Chef in charge should be able to inform guests of any additional price

increases for special requirements when it is enquired by attending guests
during the food tasting.

Topic: Corrective and Preventive
Action for Customers Satisfaction and Number: 4-724
Dissatisfaction Reports
What We Believe
To monitor any relevant customer satisfaction and dissatisfaction report in order to

improve standards and guest expectations constantly.
What We Do
1. Executive Chef will copy all relevant reports to individual kitchen outlets for
further investigations, inspection follow up and or maintenance if necessary
and possible.
2. Outlet Chefs will follow up with necessary investigation, inspection and

maintenance of received reports concerning their department if required.
3. Any relevant corrective and preventive actions taken needs to be

documented and kept as a record for a minimum of three years at the
Chefs Office.
4. If Outlet Chefs are not required to investigate, Executive Chef or Executive

Sous Chef will follow up on investigation, inspection and maintenance of
received relevant documents if necessary.
5. If relevant investigated comments are not in line with our established policy
standards, Outlet Chef will take corrective actions immediately and keep
monitoring these standards closely in the future.

Topic: Product Specification
Number: 4-725
Procedures
What We Believe
To ensure consistency in all kitchen products, being cost efficient and quality
driven with products that stay compatible with international standards in quality
and price.
What We Do
1. General product specifications include freshness of products, consistency,

price, packaging, availability and taste of product.
2. Fish and seafood
a. Will be delivered fresh or frozen.
b. Needs to be checked on grade of freshness (smell, look, packaging

colour and firmness) as well as expiry date.
c. Needs to be in accordance to specified weight given on purchase order
d. Needs to be equal in size, weight and look as specified on purchase

order.
e. Will be further processed by individual outlets or butcher department in

accordance to individual outlet specifications.
3. Meat, poultry and game
b. Needs to be checked on grade of freshness (smell, look, packaging

colour and firmness) as well as expiry date.
c. Needs to be in accordance of specified weight given on purchase

order.
d. Needs to be equal in size, weight and look as specified on purchase

order.

Number: 4-725
Procedures
e. If frozen, needs to be checked on amount of water contents if any.
f. Will be further processed by individual outlets or butcher in

accordance to individual outlet specifications.
4. Vegetables
b. Need to be checked on grade of freshness (smell, look, packaging

colure and firmness) as well as expiry date.
c. Need to be checked on possible trimmings and therefore wastages.
d. Need to be properly cleaned by supplier as requested in purchasing

vegetable specifications.
e. Need to be in accordance to specified weight given on purchase order.
f. Need to be equal in size, weight and look as specified on purchase

order.
g. If frozen, need to be checked on amount of water contents if any.
h. Will be further processed by individual outlets in accordance to

individual outlet specifications.
5. Dairy products
a. Will be delivered fresh, processed or pasteurized.
b. Need to be checked on grade of freshness (smell, look, colure and

firmness).
c. Need to be checked on the condition of packaging and expiry date.

Number: 4-725
Procedures
a. Need to be in accordance to specified weight given on purchase order.
b. Need to be equal in size, weight and look as specified on purchase

order.
c. Will be further processed by individual outlets to individual outlet

specifications.
6. Cans, bottles, dry products etc.
a. Need to be checked on the condition of packing and expiry dates.
b. No dent or rust on cans.
c. Need to be in accordance to specified weight given on purchase order.
d. Need to be equal in size, weight and look as specified on purchase

order.
e. Will be further processed by individual outlets in accordance to

individual outlets specification.
f. Outlet Chefs to take action if according to his judgement and urgency of

needed product and inform Purchasing if necessary.
g. If not sure of actions to be taken to inform Executive Chef for

clarification who will take action accordingly.

Topic: Receiving of Goods (After
Receiving has checked or Receiving Number: 4-726
is not Available) by Kitchen Personnel
What We Believe
To receive all products used in the kitchen operation in high quality, correct
quantity and specific consistency as established by Purchasing.
What We Do
1. All goods received by kitchen staff will be checked on quality, packaging

and quantity in accordance to the order placed and or based on the
supplier invoice.
2. If product quality or packaging is not satisfactory to inform Supervisor

immediately. Supervisor will either reject or accept the product depending
on his judgment and /or urgency.
3. If product quantity is not satisfactory inform Supervisor immediately.

Supervisor will either accept and or order additional through purchasing
department and double checks on supplier invoice of correct statement of
quantity.
4. If products are to be rejected, Purchasing needs to be informed and if

necessary a new order needs to be placed.
5. If goods are to be received and Purchasing is not available (Saturday night

/ Sunday) Outlet Chef needs to acknowledge on invoice with signature that
items have been received.
6. Outlet Chef needs to properly check on quality, quantity and packaging if

Purchasing is not available before acknowledging on invoice.
7. Invoice or invoice copy needs to be kept and passed to Purchasing as soon

as possible.

Topic: Selecting of Suitable
Number: 4-727
Suppliers
What We Believe
Supplier are selected in order to serve the hotels Food and Beverage operation in
the best possible way in maintaining high quality and a cost effective service to
our guests
What We Do
1. Supplier will be selected with the following criterias in order to keep Food &
Beverage compatible:
Quality of Products
Price of Products
Availability in supplying needed quantity
Delivery Standard (Refrigerated Tracks, After Office Hour Services,
Time of delivery etc.)
Consistency of Products
2. If (one of) the criteria (is) are of an unacceptable level, the Executive Chef
needs to be informed and actions will be taken such as:
Sourcing for new supplier and or supplies.
Negotiating with existing supplier or new suppliers depending on

nature of problems.
Only Purchasing and Executive Chef can change suppliers in order

to get a better product or price.
However any changes on food products or products used in the

kitchens Executive chef needs to be informed and it should be
documented and recorded in Chefs Office.

Topic: Correct Packaging of
Number: 4-728
Butchery Items
What We Believe
All food items going through the butchery are properly packed in order to keep
hygiene and food safety standards to a maximum.
What We Do
1. The Butcher to check on a daily basis the correct storage of food products
as well as correct packaging of butchery items. The Butcher is in charge of
controlling, checking and maintaining the correct standard for packaging of
food items at all times.
2. For Items stored for a longer period of time (exceeding one week) and not
properly packed in its original packaging as well as in a suitable size and
shape, the food products must be vacuumed packed before storage.
3. Any food items given to other outlets must be properly packed or wrapped
in plastic film before transferring over to Chefs from other outlets.
4. The Butcher is responsible for correct storage, packaging and the practice
of first in first out procedures.
5. All food products when kept in chillers or freezers are stored in containers
fitting the amount of products to a minimum or in the right sized trays,
always covered with plastic film or container covers except if received and
stored in original packed boxes or containers.
6. Everything is stored in such a way that first in first out policies can be
applied easily (new stored items in the back and old stored items in the
front).

Topic: Stock Maintenance for Food
Number: 4-729
Products
What We Believe
Outlet Chefs will monitor stocks at all times to ensure sufficient stocks of food
products are at hand to run the operation smoothly.
What We Do
1. Outlet Chef is to maintain sufficient stocks of all food products in their

respective areas according to the business needs.
2. Banquet operational kitchens needs to have stock on standby for the actual
and the following day requirements.
3. In case of last minute food requests or last minute unavailable par stock of
food products, the Executive Chef needs to be informed.
4. The Executive Chef will look for solutions or alternatives to supply the
product or change with equal quality and quantity food products.
5. Purchasing needs to be informed immediately if food products are not

sufficient and needed urgently.
6. If Purchasing is not available (Saturday/ Sunday) the Executive Chef will

inform supplier directly for items needed urgently, will receive the food with
proper documentation and verification on the weight and quantity of the
items.
7. If supplier is not able to deliver any goods, kitchen personnel will search
and buy products at local markets and claim the expenses by using the
petty cash claim form.

Topic: Vegetarian Food on Standby
for all Set Menus (Western and Number: 4-730
Chinese)
What We Believe
Last minute vegetarian request will be provided.
What We Do
1. Respective kitchens must anticipate for any last minute vegetarians that
may not be indicated in the BEO.
2. A maximum of 5 pax of vegetarian dishes will be on standby for 200 pax

and below for all Western set menus.
3. A maximum of 10 pax of vegetarian dishes will be on standby for 200 pax

and above for all Western set menus.

Topic: Product Testing Number: 4-731
What We Believe
Product testing will be conducted in order to keep quality and cost to required
level. Any competitive products will be checked in product testing and fairly
checked against each other.
What We Do
1. Specify to Purchasing the required product.
2. Product testing is usually done if the current product is either inconsistent in

quality, too expensive, not available anymore and /or a new product is on
offer which is more competitive.
3. Follow up and check when product sample will be available.
4. Purchasing to source the availability in the market.
5. Receive the product and check on the pricing, freshness and packaging
against the current supplier. Executive Chef to check the product for taste,
texture, colour, yield and duration time to be consumed with price
comparisons from other suppliers.
6. Have outlets concerned to taste products and give feedback to the

Executive Chef and inform Purchasing about feedback and actions to be
taken.

Topic: Key Market List into
Number: 4-732
Purchasing Management System
What We Believe
All market lists must be keyed into purchasing management system.
What We Do
1. Receive all market lists from the respective Outlet Chef by latest 1:00 pm
for approval.
2. Executive Chef to approve market list after place into purchasing

management system.
3. The market list will be keyed in daily (with the exception of Sundays and
Public Holidays) by Outlet Chefs.
4. Print out a copy and sign on the authorization column and place in chef
office for filing.
5. Inform Purchasing of any special request that are not in market list.
6. For any last minutes order; place into the system, get approval of the
Executive Chef and contact purchasing department as soon as possible.

Topic: Banquets or Outlets Special
Number: 4-733
Menu and Price Request
What We Believe
Tailor made banquet or outlet menus are available to guest expectations and in
line with kitchen quality objectives.
What We Do
1. All menu- and price requests should be in documented format to avoid any
miscommunication between requesting department and Chefs Office.
2. The required time frame of completing the work scoop depends on required
amount of menus requested and when this requests needs to be returned.
3. Chefs Office to pass menu and price request to respective department.
4. Final menu to be signed by F&B Manager for approval.

Topic: Creating New Menus for
Number: 4-734
Outlets and Banquets
What We Believe
To offer a competitive and creative range of menus throughout the Hotel in line
with those offered in comparable hotels and in line with guest expectations.
What We Do
1. Reasons for creating new menus for outlets and banquets are: guest
feedback and comments, change of seasonal products, promotional
activities, internal business, rotation flow, opening new market segment,
guest requirements and budget.
2. All requests for creating new menus are submitted verbally or by

management request to Chefs Office before proceeding.
3. Executive Chef to pass menu request to respective outlets Chefs. If

required the Chef to prepare menus by himself.
4. All menus proposals need to be approved by Executive Chef.
5. A copy of every menu request to be kept at Chefs Office for reference by

Chefs Office.
6. All approved new menus for outlets and banquets to be given to respective
Outlets Chefs for proper follow up including recipes and picture taking.
7. All menu created are submitted with pricing and with starting date or
promotional time or actual date and department concerned.

Topic: Cake Order Form Number: 4-735
What We Believe
To ensure appropriate production, orders are required at least 1 working day for 1
kg cake, at least 5 working days for above 10 kg cake. Check with Pastry Chef on
time required for any specialty cakes.
What We Do
1. Sales & Marketing and Public Relation to submit cake order request forms
(not on personal use) to GM for approval then to Chef Office. All other
departments must submit cake order form to outlets and outlets will forward
request to Chef Office.
2. All specialty cake requests must be checked and approved by Pastry Chef
or Assistant Pastry Chef before committing to the guest.
3. Pastry Kitchen have to check and verity for authorisation signature, types of
cake been ordered, size & weight, date & time to pick up and any special
requirements.
4. The form must be clearly and properly filled up in all required columns and
the detailed specifications are properly noted.
5. Pastry Chef must sign on the cake order form as acceptance and will retain
one copy.
6. Cake to be packed properly and placed in cake box. Required items such
as birthday candles or plastic cake knife will be provided by outlets.
7. All cake orders must be picked up at least half an hour in advanced, at the
Pastry kitchen.
8. All departments must verity the correct order before picking up at the
Pastry Kitchen.
9. The cake must be properly stored in a cool place during transport or before
sending time.
10. Pastry kitchen to submit after the cake order form to Cost Control for credit
and costing purpose.

Topic: Micros Orders to Kitchen Number: 4-736
What We Believe
Any orders are to be processed through Micros POS.
What We Do
1. Receive Micros order from Micros kitchen printer.
2. Announce Micros orders to Chefs concerned.
3. Place received Micros order in a dedicated place for follow up. Service staff
will call orders for pickup.
4. After completing the orders, keep Micros print them in a dedicated place as
records for one day.

Topic: Throwing Procedures of Food
Number: 4-737
Products
What We Believe
Throwing of food product will be kept to a minimum and only applies for food
products that are not usable anymore.
What We Do
1. Leftovers from buffets will be reused as much as possible without

jeopardizing the quality or freshness of the product.
2. If the quality and freshness cannot be guaranteed food will be disposed.
3. If food is leftover in good condition but cannot be reused for guest, food can
be given to associate dinning with Supervisors approval.
4. At no times usable food will be thrown away.
5. If not sure whether food is still usable, check with the Supervisor for his
approval or rejection in using this food product any further.

Topic: How to Set Up Buffets,
Number: 4-738
Cocktails or Coffee Breaks
What We Believe
To set up buffets, cocktails- and coffee breaks, to the highest standard possible to
ensure guest satisfaction.
What We Do
1. Follow details as listed in BEO.
2. Use food elevations for cold appetizers and desserts.
3. Do not mix appetizers with desserts.
4. Set ups should be completed latest 30 minutes before stated starting time,
earliest 60 minutes before starting.
5. Provide buffet, cocktail or coffee break attendance as needed for a smooth

service of food products.
6. If any problem during set up inform supervisor or Chefs Office immediately.
7. Ensure hot food provided is placed hot in to chafing dishes and check
proper functioning of chafing dishes.
8. If ice carvings are ordered on the BEO contact Artist immediately if ice
carving is not visible 30 minutes before starting time.
11. Before leaving the buffet area, check one more time if all is 100% in
accordance to BEO.
12. Inform Stewarding or responsible Manager for any missing service

equipments.

Topic: Transporting Food Products
Number: 4-739
from Loading Bay to Kitchens
What We Believe
All food must be covered during transportation from the loading bay to the
kitchens.
What We Do
1. Food to be delivered by trolley or hand.
2. Avoid as much as possible the front of the house areas.
3. All food must be transferred to a proper container.
4. Wet and dry food must be separated into different containers and while
transporting, will need to be covered.

Topic: Cleaning Walk In Chillers And
Number: 4-740
Freezers
What We Believe
To keep a healthy and hygienic environment.
What We Do
1. Respective Steward should do a daily routine check of hygiene condition in

walk in chillers and freezers.
2. A weekly general cleaning is conducted by Stewarding.
3. Chefs to keep chillers and freezers tidy and organised and will inform
Steward if additional cleaning has to be done.
4. A proper cleaning includes; doors, floors, walls, racks, ventilation grills and
lights.
5. Outlets Chefs to keep track of cleaning schedules and will check for proper
follow up.
6. Chefs to support general cleaning in providing space for areas to be

cleaned.
7. All food products in chillers and freezer need to be covered at all times.
8. Any cooks who accidentally spills dirt in chillers or freezers, cleans as he

goes and informs Steward if help is needed.
9. Stewarding needs to use the correct chemicals to clean effectively as

guided by the chemical program.

Topic: Portion Control Number: 4-741
What We Believe
To minimize wastage and maximize profitability, provide consistency in serving

portions to costumers.
What We Do
1. Follow given recipes or guidelines at all times except if differently requested

by Supervisor.
2. The responsibility is with the Outlet Chefs in controlling that subordinates

follow portioning correctly.
3. Prepare products according to the business needs.
4. Follow given samples correctly and accordingly.
5. For large function make sure you always have a few portion extra stand by.

Topic: Wastage Control Number: 4-742
What We Believe
To minimize wastage, spoilage and maximize profitability.
What We Do
1. Monitor closely the chillers, freezers, store rooms and keep par stock to a
minimum.
2. Streamline menus as much as possible.
3. Do not prepare more food as required and ordered.
4. Use as much as possible peelings and trimmings from vegetables for soups,
stocks and sauces.
5. Control daily market list orders.
6. Be flexible and check with your supervisors if item available to be used

immediately.
7. Check expire dates on products regularly.
8. Use the right preparation and cooking technical and follow recipe at all
times.
9. Do not accept product below quality standards from storeroom or suppliers.
10. Highlight dishes from the menu to service staff for them to recommend to
the guest that needs to be sold immediately.
11. Always apply first in first out procedures especially for fresh food products.

Topic: Imported Market List Number: 4-743
What We Believe
To appropriately order imported products for the following week thus controlling
cost.
What We Do
1. Import market list to be filed out by Executive Chef.
2. Ordered every Wednesday for the following week.
3. Items, which are not covered in the list, can be additional ordered if needed.
4. Par stocks to be filed out by store room staff before passing the list on to
Chefs Office. Order based on par stocks and next weeks forecasted
business using forecast and BEOs as guideline.
5. The imported market list must reach Purchasing by latest 4:00 pm.
6. To fill out the following: On hand, Order date and delivery date, prepared
(by store room staff).
7. To order and approved by is done by Executive Chef. If carbon copied

the yellow copy will be kept at Chefs Office for trace.

Topic: Daily Market List Number: 4-744
What We Believe
To cover all needed food products for the day-to-day operation.
What We Do
1. The market list is the form in which the respective kitchen and / or Outlet
chefs will fill out the food required for upcoming food productions.
2. It will be filled up hand written by Outlet Chef daily.
3. Check par stock, upcoming functions and reservation before preparing

market list and order accordingly.
4. Daily market list needs to be approved by Executive Chef.
5. Daily market list needs to be at Chefs Office latest by 1:00pm Monday to

Friday.
6. On Friday orders have to be placed to cover Saturday and Sunday.
7. Daily market list will be placed in purchasing management system at the

Chefs Office or Outlet Chefs computer, and purchasing will pick it up in the
system.
8. Any last minute additional food order or cancellation must be brought up to

Chefs Office.
9. On Friday a second daily market list to be filled out to cover for Monday.

Topic: Buffet Attendants Number: 4-745
What We Believe
A buffet attendant is required throughout the service period in order to maintain

the buffet to the highest standard.
What We Do
1. The buffet attendant general duties are to ensure that any buffet is taken
care of during the time our guests are having their meals.
2. Buffet attendants are wearing a full and spotlessly clean uniform.
3. The buffet is constantly cleared and cleaned.
4. Do not wait until the food is completely empty, but start refilled before. Food
must be replenished when 1/3 full than changed.
5. Do not leave the buffet area without informing your Supervisors.
6. Be knowledgeable of the food items and dishes on the buffet in order to be

able to answer any questions from guests.
7. Always greet guest with a smile and be helpful and polite.
8. If you cannot handle a guest comment or question inform your supervisors

immediately.

Topic: Ala Carte Food Pick Up Number: 4-746
What We Believe
To ensure consistency in customer service.
What We Do
1. Food orders will be only picked up if the whole table is ready or otherwise
request by guests.
2. Cold food will be picked up first.
3. No hot food will be picked up and brought to the cold kitchen area.
4. Food items to be tasted if possible before serving to the guests.
5. Take away food and room service food will be given the same amount of
attention and care.
6. No uncompleted dish will be served.
7. Any food complaints will be given immediate attention as outlined at the

handing guest complaints procedures.
8. Hot food will be served on hot (china) ware, cold food on cold (china) ware.
9. Guest food orders will be announced by respective Chef on the food order
delivery section and be given a verbal reply of understanding from Chefs
concerned.

Topic: Food Pictures Number: 4-747
What We Believe
Each dish needs to be documented with a picture and accessible to all associates.
What We Do
1. Respective chefs will take food pictures used for internal use. Outlet Chef
will approve or reject the photo shoot.
2. Pictures will be placed in respective kitchen sections visible to all

concerned kitchen staff.
3. Pictures are to be followed in presentation, chinaware and garnish.
4. All additional new dishes to be documented with a new picture.
5. Pictures need to be visible or accessible to all associates.
6. At no times pictures are to be taken away.

Topic: Handling Chinaware &
Number: 4-748
Silverware
What We Believe
Handle chinaware and silverware according to the given standards at all times
What We Do
1. Do not use chinaware for food storage, if not absolutely needed.
2. Kitchen chinaware is generally used for presenting food products either

cooked or uncooked before serving it on buffets or a la carte service to our
guests.
3. Do not use silverware for food storage.
4. Use only cleaned and polished china and silverware for food presentation.
5. Do not accepting uncleaned chinaware or silverware from Stewarding.
6. Do not use different patterns of chinaware or silverware without given

instructions.
7. For a la carte service do not use cold chinaware for hot as the hot food will
cool down very fast food and hot chinaware for cold food as the cold food
will heat up and change texture to the product.
8. Do not use any cracked or chipped chinaware and if found, return to

Stewarding.
9. Do not throw away any chinaware regardless, if it chipped or cracked.

Follow defined breakage procedure.
10. Outlet Chefs to inform Chefs Office and Stewarding immediately if there is
not sufficient stock of chinaware or silverware available for the respective
operation. Stewarding to take immediate corrective actions if possible and /
or find a suitable replacement.

Topic: Kitchen Briefing Number: 4-749
What We Believe
Briefing to be attended by all respective Outlet Chefs.
What We Do
1. Briefing is done on daily basis, 10:00 am in Chefs Office .Event orders to

be brought to the briefing by Banquet chef.
2. All job related subjects and issues are to be brought up by attendances

during the meeting.
3. All BEOs for the day and the next day to be checked verbally.
4. All given information to be passed on to colleagues by Outlets Chefs.
5. Executive Chef will closely follow and check on issues raised and will give
additional instructions and information as and when required.
6. Stewarding will attend daily morning briefing and will take notes for all
equipment needed and will bring up any issues concerning operational
matters.
7. Action to be taken as required and discussed in the briefing. Executive chef

will read prior to briefing the log books and bring up any issues for
discussion.

Topic: Kitchen Rules Number: 4-750
What We Believe
Follow the kitchen rules at all times.
What We Do
1. Follows instruction given by Supervisor.
2. Maintain good working relationships with colleagues.
3. Learns as much as possible and be interested in daily operation.
4. Respect all colleagues. Problems are solved quietly, if necessary with

Supervisors. At no time, there will be no shouting at the working areas.
5. Training programs will be attended enthusiastically and with interest.
6. Reach your working place on time. A flexible work attitude is requested at

times to provide guest needs.
7. Follow all hotel policies as provided in the employee handbook. Set priority
in daily workload.

Topic: Closing of Kitchens Number: 4-751
What We Believe
Follow standards closing kitchen areas where necessary according to time

schedule of kitchen.
What We Do
1. All equipments are to be switched off.
2. The last respective kitchen staff is responsible of following these

procedures regardless of position.
3. All working areas are to be cleared and cleaned before leaving. All tables
are to be cleared from any working tools and cleaned by respective kitchen
staff before leaving.
4. All gas, electricity supplies and lights to be switched off. The closing time
will be when the last chef scheduled in evening shift is leaving the
respective kitchen.
5. Kitchens, which are running 24 hours, a day will be never closed but after
each shift the working areas are cleaned and usage of electrical and gas
supplies are minimized according to operational needs.

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Division: Food & Beverage Area: Culinary

Topic: Index Number: 4-700

Topic Number Page

Culinary Standards 4-701

Genetic Standard Operating Procedures September 2009 Page 1 of 69

Topic Number Page

Correct Packaging of Butchery Items 4-728

Genetic Standard Operating Procedures September 2009 Page 2 of 69

1. A la carte Continental Breakfast is juice, fruit and/or cereal, bakery/toast,

3. If offered Full Breakfast Buffet, to include:

a. Fresh ripe seasonal fruits such as: pineapple, cantaloupe, honeydew,

b. Fruit compote, two (2) types.

Genetic Standard Operating Procedures September 2009 Page 3 of 69

f. Cereal Condiments: raisins / sultanas / nuts / dried fruits.

h. Minimum of two (2) quality breakfast cold cuts.

i. Minimum of one (1) smoked fish.

j. Minimum of two (2) cheeses.

k. Mixed green salad.

m. A selection of local breakfast items must be available.

n. A minimum selection of western hot breakfast items: pork/beef sausage,

o. Egg dishes cooked to order.

p. Comprehensive selection of breakfast pastries and breads.

6. Hot food must be hot; cold food must be chilled.

7. Buffets to be set up in a creative, appealing but simple and elegant way.

Genetic Standard Operating Procedures September 2009 Page 4 of 69

10. The kitchen is in charge of the buffet replenishment, maintenance of

11. A la carte breakfast menu is to offer a complete selection of international

1. Lunch menu to feature a selection of soups, sandwiches and salads

2. Dinner menu to feature a selection of grilled dishes.

3. All day restaurant to feature a selection of local dishes in addition to the

5. Buffets needs to be generously stocked and frequently replenished.

6. Buffet food will be presented on varying levels to present a more interesting

Genetic Standard Operating Procedures September 2009 Page 5 of 69

2. A minimum of 3 Danish pastries must be available and rotated throughout

3. The use of precooked or convenience foods are to be avoided. Hotel uses

4. Artificial sweeteners are available.

5. Pre-portioned packaged sugar may be used; loose or cube sugar should be

8. Home made jams may be served on the buffet.

9. Diabetic jams must be available.

11. Freshly baked bread for all meal periods.

12. Hard and soft rolls must be available.

Genetic Standard Operating Procedures September 2009 Page 6 of 69

15. Maple flavoured syrup may be served on a buffet.

1. Food production crews are inspected by an independent food safety and

2. Food samples are regularly tested by an accredited lab quarterly.

3. Sanitizers are to be used in all areas.

4. Hats or caps are to be worn by all kitchen staff.

5. Kitchen employees to wear gloves when in contact with food.

6. HACCP standards are a guideline and should be complied with.

1. Truth in menu will be exercised at all times.

3. All menus to feature a creative selection of healthy and vegetarian dishes.

4. In-room dining menu to feature a range of favourites representing home

Genetic Standard Operating Procedures September 2009 Page 7 of 69

5. Rooms Service overnight menu features as minimum:

6. Childrens menu or (menus with) small portions are available in all

Genetic Standard Operating Procedures September 2009 Page 8 of 69

1. All new dishes to be written up on a recipe card clearly showing the