Kitchen Policy#: KI 01 Date: May

Issued by: Food & Beverage 2002

Page: 1 / 5
Supersedes:
Prepared by: D.U

Subject: Kitchen Operation Manual Approval:

1. OBJECTIVE

To set a guideline for the effective and efficient operation in the kitchen department. To
determine the reporting line and to keep the staff cost and the food cost in line with the
budget.

2. PROCEDURES

2.1.Organization:

2.1.1.The executive chef is in charge of the efficient running of all the kitchens. His
tasks are to control the quality of food from the gross products received in the
hotel to the finest food in the customer’s plate. To achieve his goal he need the
support of a well-organized team. See job descriptions about executive chef’s
duties (Position description 01). Please see (Kitchen Organization chart)

2.1.2.The Sous chef: has to

a-) Assists the executive chef to perform his duty
b-) Directly report to the executive chef
c-) Cover the executive chef position in case of absence.

2.2.Kitchen overall organization:

2.2.1.Swissinn Kitchen
The Swissinn Kitchen is based in the basement of the main building. The
Kitchen will cater for the Café Suisse Restaurant, Swissinn Bar, Room Service
and Gourmet Shop.

The Kitchen area consist of:

a) Chef’s Office
b) Hot Kitchen 2.3.1.
c) Preparation Kitchen 2.3.2.
d) Garde Manger & Butchery 2.3.3.
e) Pastry, Bakery, Chocolate Room 2.3.4.
f) Dry Store Room 2.3.5.
g) Operation Equipment Store Room 2.3.6.
h) Room Service 2.3.7.
i) Staff Cafeteria 2.3.8.
k) Receiving 2.3.9.
l) Gourmet Shop 2.3.10.
2.2.2. brıstol Restaurant
The Veranda Kitchen is based in the free standing Veranda Restaurant in the
basement, first floor (show Kitchen with wood oven) and garden with BBQ and
Kitchen Policy#: KI 01 Date: May
Issued by: Food & Beverage 2002
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Subject: Kitchen Operation Manual Approval:

oven facilities.

The Kitchen area consist of:

a) Hot Kitchen
b) Cold Kitchen / Pastry
c) Show Kitchen
d) BBQ Kitchen

2.2.3 Gourmet Shop

The Gourmet Shop is based in the Marina Resort Village.

2.3. Description of all Outlets

2.3.1. Swissinn Kitchen – Hot Kitchen

Operating Hours: 07:00 to 24:00 hours (23:00 last food order).
Open: 7 days a week whole year
Person in charge: Senior Cook
Responsible for the preparation of all hot food items, under the supervision of the
executive chef or Sous-Chef. Chef prepares hot dishes for Swissinn Café Suisse,
Swissinn Bar, Swissinn Room Service, and Swissinn Banquet according to the
requests.

2.3.2. Swissinn Kitchen – Preparation Kitchen

Operating Hours: 07:00 to 23:00 hours.
Open: 7 days a week whole year
Person in charge: Senior Cook
Responsible to clean the fruits and vegetables and split up between the outlets
according to the daily requisition

Responsible for the pre-preparation of food for the Swissinn kitchen. Such as
salad washing, peeling, etc. under the supervision of the executive chef or Sous-
Chef.

2.3.3. Swissinn Kitchen – Garde Manger & Butchery

Operating Hours: 07:00 to 23:00 hours.
Open: 7 days a week whole year
Person in charge: Senior Cook
Responsible for preparation of cold appetizers, cold dishes, salads and cold
buffets, for Swissinn Café Suisse, Banquet, Room Service Gourmet Shop and pre-
Kitchen Policy#: KI 01 Date: May
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Subject: Kitchen Operation Manual Approval:

prepared cold food items for Veranda Restaurant under the supervision of the
executive chef or Sous-Chef.

Preparing, portioning meat and Seafood products, butchering meat and poultry,
boning, trimming, dressing, and portioning. Cleaning and portioning seafood.
according to order for the Swissinn hot kitchen, Gourmet Shop (on special request
only) and Veranda Restaurant under the supervision of the executive chef or Sous-
Chef.

2.3.4. Swissinn Kitchen - Pastry and Bakery

Operating Hours: 24 hours.
Open: 7 days a week whole year
Person in charge: Pastry Chef
Responsible for Pastry and Bakery, producing all sweet dishes (warm, cold,
frozen, and chocolate), and all bread items sold in Swissinn Café Suisse, Room
Service, Banquet, Swissinn Bar and pre-prepared items requested for Veranda
Restaurant, under the supervision of the Pastry Chef, Executive chef or Sous-
Chef.

2.3.5. Kitchen – Dry Store Room

Operating Hours: 09:00 to 1700 hours.
Open: weekdays only
Person in charge: Executive Chef ?

2.3.6. Swissinn Kitchen – Operating Equipment Store Room

Operating Hours: 09:00 to 1700 hours.
Open: weekdays only
Person in charge: Executive Chef ?

2.3.7. Swissinn Room Service – Swissinn Kitchen

Operating Hours: 07:00 to 24:00 hours (23:00 last food order).
Open: weekdays only
Person in charge: Executive Chef ?
Food will be prepared in the Swissinn Kitchen (Hot, Garde-Manger, Pastry) under
the supervision of the executive chef or Sous-Chef.

2.3.8. Swissinn Staff Cafeteria – Swissinn Kitchen

Kitchen Policy#: KI 01 Date: May
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Subject: Kitchen Operation Manual Approval:

Operating Hours: 07:00 to 19:00 hours.

Open: 7 days a week
Person in charge: Executive Chef ?
Kitchen (Hot, Garde-Manger, and Pastry) is responsible for the food
preparation and presentation under the supervision of the executive chef or Sous-
Chef.

2.3.9. Swissinn Receiving

Operating Hours: 08:00 to 17:00 hours.
Open: 6 days a week closed on Sundays
Person in charge: Executive Chef ?
Controlling and checking the received goods for the Kitchens (vegetables, fruits,
meat, seafood, and dry foods) which are delivered to the hotel under the
supervision of the executive chef or Sous- Chef.

2.3.10. Swiss Gourmet Shop

Operating Hours: 09:00 to 10:00 hours.
Open: 7 days a week
Person in charge: Executive Chef
Responsible supervision of the food quality which come from the Garde manger,
the pastry and the store room.

2.4. Store Room Requisition For Food:

All food requested to be approved by Executive Chef or Sous-Chef. All food inquires,
fresh and dry food items separated, comes to chef’s office one day in advance with
Storeroom requisition form for dry food and Market list order form for fresh products,
until 12:00 hours.

2.5. Interdepartmental Transfer:

All food transfers are done with interdepartmental transfer form and approved by
Executive chef.

2.6. Standard Recipe Worksheets (Please refer AC 22/01) are prepared by Executive Chef
which for each new dishes and sent to cost control in advance.
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Subject: Kitchen Operation Manual Approval:

2.7. New Employee Training: New employee training check list KI01/01 to be completed
for each new comer. Training duration is 1 week for each new employee. Training
Check list issued by departmental trainer and approved by Department Head.

3. Kitchen Uniform
3.1. Kitchen Uniform:
All kitchen staff ware:
Protective chefs trouser
Protective double sided white Chefs jacket with
black removable bottoms.
Protective white apron
Closed, healthy shoes
Chef’s foulard
Chef’s toque (paper)
Black socks

3.2. Cleaning of Kitchen Uniform:

A clean uniform will be issued against a dirty one from uniform room

2. ANNEX

1. KI 01 (PM 01) Organization Chart,

2. KI 01 (PM 02) Job Descriptions,
3. KI 01 / 01 New Employee Training Check List

3. EFFECTIVE DATE

This policy effective as of 01 June 2000.

4. DISTRIBUTION

This policy distributed to Executive Committee Members, All Department Heads.