Kitchen

Standard Operating
Procedures
Manual
 DUTY: Chef Knives – Care and Storage

1. Knife Ownership Responsibility:

 All kitchen knives & cooking utilities is to be Tongs are important for carefully handling hot
supplied by company for each chef and teams foods during cooking.
for their use in the kitchens.
 Knife selection required: Small knive,10”
chopping, Serrated, meat boning, fish
filleting, peeler, sharpening steel, safety
tongs,etc.

Suitable location and containment

 When not in use all knives should be stored
2. Storage securely in a knife magnet, or safe place
decided
 At the end of each shift, store knives at
boxes in a safe place.
X Do not leave knifes in cupboards, on shelves
or in obscure places. Anywhere where they may
cause injury.

What to use
 Most stainless-steel knives are dishwasher
3. Cleaning Use suitable bactericidal spray.
safe and can be hygienically washed
through the kitchen dishwasher or
cleaned with general wet tissue
cleaner.
 Use spray to hygienically clean knives
after washing at the end of each day shift
if possible. OR whenever necessary
during preparation to help prevent cross
contamination.
4. Health & Safety Walking with knives through kitchen
 When moving from one kitchen area to
another, always walk securely holding the
knife handle, at arm’s length by your side
with the knife tip pointing towards the
floor.
Use of knives during food preparation
 Only work with one knife on your
chopping board at a time, keep other knives
away from main work area.
Falling knives
 Never attempt to catch a falling knife, move
out of the way completely whenever
possible and allow knife to fall onto floor
and become still before handling. Then
wash hygienically
Safe cleaning of knives
 Follow cleaning procedure above. X Do not leave knives in sinks, always inform
Sharpening stewards OR wash your own knives.
 When sharpening knife on a steel, stand
clear of other people or equipment. Do - Always keep knives sharp, this improves
 Only sharpen knives following cutting quality and efficiency.
manufacturers instructions.
 Duties: Use of Kitchen Equipment
1. Small Mixer  Take small mixing bowl. Put the aligning knob at the back of the Do - Report any oil leaks and
machine and make sure both sides are securely placed on hinges. breakdowns to the senior chef on
Get the appropriate mixer attachment e.g. Whisk, beater, paddle. duty.
Slide mixer attachment on to main arm of the mixer. Lift the
handle up clockwise and set in position. Seat gear: 1.2.3. Place To Clean: Unplug, spray machine
safety guard in “switch on” position. with D10 bactericdal spray, leave 2-3
minutes then wipe clean.
 Turn on machine. DO NOT change gears without turning off
machine first!

 This is important, as the motor needs to adjust to the speed.

Switch off when the mixing is finished. When finished with
mixing process, release safety guard and turn handle anti-
clockwise. This will release the bowl. Now release the mixer
attachment by lifting slightly and turning anti-clockwise and let
it fall into the bowl. Scrape the attachment clean and put in the
wash-up area.

 Never scrape down or put hands in machine while it is going.

2. Gas Oven  Only have gas on if you are using the gas stoves or ovens as a Do - Turn off energy when not in
burning of unused gas is a waste. use. Conserve whenever possible.
Look after our planet.
 If something boils over on stove, clean it yourself or notify
back of house cleaner to clean the stove as a spill will cook on Do - To Clean: Wear goggles and
the stove and starts to smell, harden and become more difficult protective rubber gloves. Switch off
to clean. all gas and allow to cool. Spray with
oven cleaner/degreaser, then use a
 Warning – Only attempt to clean ovens when sufficiently cool metal scourer to remove grime,
and safe to do so. repeat and wipe with a clean damp
cloth as many times as is required.

 If the starter flame goes out, you must re-light it by pushing the
 black button located on the right hand side of the front panel and
through the hole holding a flame to the ignition point, until it has
lit. DO NOT look down gas opening during the process as it
could light quickly and flare up.

 Temperature adjustment gauges on the right hand side of the

oven – black knobs. Adjust the temperature using the black
knob.

3. Walk in refrigerator  It is very important to ensure that the fridge door is properly Bacteria thrives between 36C – 64C
& Fridge Freezers shut. Otherwise the temperature will keep rising and falling
which cause food bacteria to form. & the fridge motor will wear Bacteria can grow at all
out more quickly. temperatures in “The danger
Zone” is +6’C – 65’C
 If you remove a food product from a fridge or freezer make sure
it does not sit in the warm kitchen any longer than is necessary, General Cleaning: Spray with anti
and then return to the fridge and the freezer, as the heating and bacterial, leave 2-3 minutes then wipe
cooling of food also helps bacteria to thrive. clean.
 Remove only what you need in small amounts.
  When returning containers, re-wrap or cover re-writing the date This job is done by the kitchen
and contents. Every Sunday, pull out all foodstuffs and shelving stewards and or chefs.
completely. Wash down walls and scrub with hot water with
anti-bacteria spray.
Do - Food hygiene is very important
 Turn off the fridge before cleaning. in a kitchen so treat all foodstuffs
 Store all perishable foodstuffs in the main kitchen fridge. Turn cleanly and do not mix old with
fridge back on when finished. Return foodstuffs only when new.
temperature returns to 5C or less.

 The small icing freezer must defrosted at least once a week.

Leave the freezer till melted. Mop out with clean cloth and ensure
it has cooled properly before any item in the freezer.

4. Char-grill  Turn black knobs onto pilot setting. To Clean: Wear protective goggles
 Now light the gas pilot, push the red igniter button whilst and rubber gloves. Switch off grill,
keeping pilot knob pushed in for 20 seconds – now turn black allow to cool. Remove grill racks
knob to required heat setting. Repeat this process to light as and give to porter to clean. Spray
many elements as required. grill with oven cleaner/degreaser.
Remove grime with a metal
 Switch off or turn down when not in use. scourer, wipe clean with a damp
cloth. Repeat as many times as
required until spotless.
5. Salamander  Turn black knob on R/H side to pilot, push the knob towards the To Clean: Wear protective goggles
salamander. and rubber gloves. Spray with oven
 Now push the igniter button several times to light the pilot. Keep cleaner/degreaser, use a metal
pilot knob pushed in for 20 seconds then release & check pilot is scourer to remove grime, wipe clean
alight. with a damp cloth. Repeat as many
 Now turn black knob to the required heat setting. times as required until spotless.
 Switch off or turn down when not in use. Re-line base tray with aluminium foil
6. Sous Vide  Check water in sous vide container, fill to required level with Sous vide evaporate water in
water using. Plug cable then turn on and setting required container during service, make sure
temperature. close the lid and please watch water
level and top up when necessary.

To Clean: use baking soda with 65’C

tempherature, leave on 30 minutes
then clean with general cleaner &
wipe clean.

7. Food Processor  Place mixing bowl onto motor base and twist to secure. Fix your To Clean: Unplug and spray motor
chosen attachment to the spindle. base with cleaned and wet towel,
then wipe clean.
 Fill with your foodstuffs, cover with lid and twist to secure. Wash and sterilise bowl, blade and
Switch on. DO NOT place fingers inside while in use. To stop lid in the dishwasher. When dry
press red off button, wait for blade to stop spinning then twist to replace onto the motor base.
remove lid and bowl.

8. Liquidizer/blender  Screw blade base onto the liquidizing container, place container Unplug and spray motor base with
onto the motor base. Never fill more than ¾ full. Cover with lid cleaned and wet towel, then wipe
and switch onto a low speed first – this will help prevent food clean.
over flowwing. Increase speed as necessary. Wash and sterilise bowl, blade and
lid in the dishwasher. When dry
replace onto the motor base.
 To stop, switch off and remove liquidizing bowl when blade has
stopped spinning.
Do - Wash and sterilise blade base
and lid in the dishwasher. When
dry, replace onto the motor base.

9. Hand  place hand stick blending end into the food needing to be Unplug and carefully wash the
Blenders blended. Switch on, blend to desired consistency. Switch off! hand blending end in hot soapy
Before removing pole from blended liquid. water.
To Clean Casing: If the casing
surrounding the motorized parts
needs cleaning. Un-plug, spray with
bactericidal, wait 2-3 minutes
 and wipe clean. Never immerse
motor casing in water.

Return to its proper place.

10. Slicing Machine  Always check guards are secure before use. Place food onto the X – Don’t place fingers anywhere near
slicing arm. Adjust slicing gauge to required thickness, switch the slicing blade when in use.
on.
 Hold onto slicing handle only and use by pulling and pushing To Clean: Un-plug and wipe away
the slicing arm forwards and backwards. excess food then spray with
bactericidal, wait 2-3 minutes and
 When cleaning, turn slicing gauge to “0” before cleaning the wipe clean.
blade and ensure all safety guards are in place. Take great care
and safety when cleaning electrical slicer “Blades” and all areas
close to the blade.

11. Microwave  Do not place anything metallic in a microwave. To clean - Un-plug then spray with
 Place prepared item onto the glass carousel, close door, use bactericidal spray, wait 2-3 minutes
buttons to select time, defrost timer or cooking power, and and wipe clean.
start.
 Cancel or wait for end of cooking cycle before opening the door.
12. Stove Tops/Rings  Use poker to remove “Bulls eye” from centre of stove top. To Clean: Wear protective goggles
 Turn Black Knob on R/H side to pilot setting, Push in for 20 and rubber gloves.
seconds whilst pushing the igniter button several times until gas Solid top stoves must be cleaned
pilot lights. with a combination of oven cleaner
and or soapy water. Use a scraper
 Now turn the black regulator knob to required heat setting. or scourer to remove excess grime
after each service.
 Cleaning – Only attempt cleaning when ovens and stoves tops Deep cleaning will be done once a
are cool to do so safely. Do not switch off pilot lights as these are week by outside contractors.
easily blocked with soap and grease.

13. Deep Fryer  Check fryer is filled to correct use level with frying oil. To Clean: Wear protective goggles
Open door and turn gas knob to pilot setting. Push knob for 20 and rubber gloves. Be sure fryer is
seconds, at the same time press igniter button several times until switched off and not too hot when
gas pilot ignites, check pilot remains alight then turn gas knob to straining or changing fryer oil.
on position. Now turn the black temperature regulator knob to
required heat setting. Place metal container under drain
pipe, turn drain handle downwards.
 The fryer is ready for use when the red heating light goes out, Allowing oil to drain into the metal
this will normally take up to 10 minutes for a cold fryer and 3 container.
minutes for a fryer already on a low temperature setting. When empty, remove base plate
from inside fyer, remove particles.
 Place food into frying basket, gently lower frying basket into hot Wash with degreaser & hot water.
oil, cook as desired. Use a nylon scourer to remove
grime. Rinse well with more hot
 Fryer Oil must be changed whenever the oil becomes too dark or water. Dry with a kitchen paper
when the oil thins out, doesn’t hold a temperature and bubbles towel, then close drain pipe and re-
excessively when frying foods. fill with oil, return base plate ready
for use. It is now safe to light gas.
 Old oil must be allowed to cool before disposal. To dispose, pour
oil through a funnel into a metal oil recycling drum, situated in
 the goods bay. Please be sure to clean up any spills or mess. X – Don’t: When fryer is not in full use,

switch off or turn to a low

temperature setting.

14. Gas Blow Torch  When using a Gas Blow Torch think Safety first. Place gas blow
torch securely onto a flat surface i.e. Stainless Steel work bench.
Position with the gas burner well away from anything remotely
flammable – ideally with the gas burner pointing away from you
towards the wall. Turn the black gas regulator knob anti-
clockwise, only a little. You will hear the gas being released.
Light with a match or taper, do not use a lighter. Be sure to
keep you hand well away from the flame. Once lighted it is safer
to increase the gas to the required level.

 Pick up the blow torch by the handle and use as required, always
making sure the flame is never pointed towards any person or
any flammable item i.e paper toweling.
 After use, place back on to a flat surface and turn the black gas
regulator clockwise to the off position. You will notice the flame
will douse and the noise of the gas being released will stop. Cool
for 5 minutes before placing back in it’s correct storage area.
 DUTIES: Kitchens Cleaning Process and Standards
1. Refuse bins.  Refuse bins should not be more than ¾ full before
they are changed. Bags should be tied up before
being lifted out and replaced with a fresh liner.
 Full bags should then be taken to the loading bay
and loaded into the compactor.
 At the end of the evening service all bins should be
left clean and sanitized , lined with fresh bags.
 When storing refuse in the kitchens, do not block
corridors or fire exit walkways.
2. Kitchen floors :  All kitchen floors must be well swept at regular
Including dry stores intervals ( every 2-3 hours ) including behind all
Fridges & staff benches and work surfaces.
dining room  Floors must be then moped after every lunch and
dinner service or as directed by the senior chef on
duty, using clean hot water and carbol.
3.Kitchen surfaces  Using a hot anti bacterial solution, brush of loose
matter
and wash down all surfaces, scrubbing where
required.
 Wipe dry with a clean cloth or disposable paper.
Do - Black Plastic Bin Liners should be taken to the
compactor on a trolley, avoid spillage’s of refuse
onto kitchen or corridor floors.
Take more than one bag at a time to the compactor.
X – Don’t allow refuse to block corridors and fire exit
walk ways - Remove refuse immediately that may
cause obstruction.
Do - Always use clean hot water and ensure both
mop and bucket are rinsed properly and stored
correctly after use.
Do - Care must be taken not to use metal abrasive
scourers on work surfaces to avoid deep scratching
of the benches and other surfaces. Use a nylon
scourer for safer use.
4.Kitchen sinks and  Sinks to be rinsed out with hot water after use and
hand basins all
 food matter to be removed. At the end of the
evening service sinks should be sprayed with
sanitizer, left for 2-3 min before being rinsed.
5. Kitchen walls  Prepare solution of hot water and D10 into a
Ceiling: suitable container with a soft cloth.
Doors, door frames  Wash walls and doors from top to bottom, dry
& light switches with a suitable cloth.
 To clean light switches, rinse out the cloth and
squeeze out excess D10 solution before attempting
to clean them.
6. Deep fat fryer  Turn off at the mains.
 Allow to cool to a safer temperature before
attempting to empty. ( approx 2 hours min )
 Strain contents into a metal container, the oil
should be moved to a safe place before cleaning.
 Wash fryer baskets separately in the sink and
allow to air dry.
 ½ fill fryer with solution of D9 and hot water,
clean and scour all areas to remove grease and dirt.
 Drain and rinse twice with clean hot water.
 Dry well and replace baskets. Re-fill with clean
fresh oil to indicated maximum level
7. Electrical  Turn off at the mains and un plug.
Equipment Incl:  Carefully remove the relevant parts, these parts
Refrigeration, Light can be carefully washed separately with D10 or in
Equipment, Slicing a NON Food use sink with a detergent solution
Do - Chemical levels should be monitored to ensure
efficient ordering and to avoid un-necessary
wastage of chemicals and detergents.
Switches must be turned to the off position before
attempting any type of cleaning.
A damp cloth must be used for this type of cleaning.
Contracted night cleaners maintain deep cleaning of
all kitchen wall, floor and ceiling surfaces.
Do - Oil must be at a safe temperature before
attempting to strain!
Putting old newspaper or cardboard on the floor
can help to minimize the chance of spillage’s.
Gloves, mask and goggles should be worn when
using chemicals.
Waste oil should be correctly disposed of in the
specified container within the loading bay.
Fryer must be completely dry before re-filling with
oil. Drainage valve must be turned to the off
position before re-filling.
Do - Machines must be turned off at the mains and
un-pluged before any cleaning can take place.
All safety guards must be in place.
machine and food and allowed to air dry or wipe dry
grinder  When cleaning fridges and freezers pay special
attention to the draw and door seals.
 Dangerous Equipment - Ensuring all guards are in
place, the machines can only then be properly
washed down using a D10 sanitiser solution.
 Wipe dry and re-assemble.
 Please check with manufacturers instructions for
each piece of equipment for further training and
cleaning information.
8. Gas stove burners  Turn off gas and allow to cool to a safe working
Solid tops and temperature.
salamander Remove all relevant parts, these can be washed
separately in a D9 de-greaser solution and allowed
to air dry, after rinsing in clean hot water.
 Spray all areas with a de-greaser spray while they
are still warm to help the cleaning.
When clean , rinse with clean hot water and re-
assemble.
9. Chopping boards  Chopping boards are to be scraped clean of any
excess food matter.
 They should be scrubbed in a detergent solution
and rinsed in clean hot water and allowed to air
dry.
 On a twice weekly basis they have to be soaked
Machines exact specifications can be found
in their user manuals.
X - Don’t ever immerse or place in the dish
washer electrical equipment. Unless it has
manufacturers approval – To CHECK see
individual manuals for each piece of
equipment.(These are held by the
Engineering dept)
Do - Goggles, gloves and a mask should be
worn.
Ensure stoves have cooled sufficiently before
attempting to dismantle them.
When cleaning stoves and solid tops old newspaper
or cardboard can be laid onto the floor to protect the
floor from extra damage or mess.
When solid tops have been cleaned and re-
assembled they can be rubbed with a little clean oil
on a paper towel to help preserve them.
Do - Chopping boards are to be stored in an upright
position in the proper racks.
 overnight in a light D10 sanitizer solution, and
then rinsed in clean hot water, and allowed to air
dry.

10. Chargrill  Turn off gas and allow to cool to a safe
temperature.
 Remove bars and soak in a D9 de-greaser solution.
 Remove bricks and spray with de-greaser while
still warm.
 Clean with appropriate scourer, when clean rinse
off with clean hot water.
 Clean bars and rinse , re-assemble when dry .
 Bars can be rubbed with a little oil on a paper
towel to stop them from sticking when hot.
Do - Gloves, goggles and mask should be worn
when using de-greaser.
Allow temperature to cool before attempting to
remove the bars.
Ensure that all parts are properly rinsed before re-
assembly.
X – Don’t wash the charcoal bricks, they should be cleaned
with a brush to remove any excess dirt or grease.

11. Extraction  Outside cleaning contractors deep clean the Do - Gloves, mask and goggles should be warn
canopy and filters. kitchen at night, this includes the Extractor. when using de-greaser.
However if contractors are unavailable please use When cleaning the canopy only use a soft cloth to
the following procedures. avoid scratching the metal.
 Filters should be removed when temperature has Filters should be properly dry before re-assembly.
become safe enough to handle. If this task is done on a regular basis, it will ensure
 Remove filters and soak in a solution of de-greaser that the filters will be easy to keep clean thus
and hot water in the sink. making them more efficient with their extraction.
 Using a soft cloth with a D9 degreaser solution
wash down the canopy, paying attention to the
area directly around the filters.
 Rinse with clean hot water and allow to dry.
 The filters should be cleaned and then rinsed in
clean hot water to remove traces of chemicals.
 Allow to air dry before re-assembly.
  Outside area of the canopy can be then polished
with a stainless steel polish to clean smears and
blemishes.

12. Equipment racks  Remove all the equipment from the racks and stack X – Don’t over stack equipment on the racks, this can be
neatly away from the cleaning area.
dangerous and cause accidents.
 Using a sponge and a D10 solution wash all the
racks from top to bottom to remove any pot grease
and dirt. Stacking neatly can make life easier when
 Use a scourer if needed to remove excess dirt. equipment needs to be found or when stocktaking.
 Dry with a cloth. Racks can now be re-stacked
safely and neatly.

13. Strip light  Turn equipment off at the mains and un-plug.
covers and  Remove the trough and the plastic light cover.
Insecticutors  They should be brushed clean of insects and light
dirt and dust.
 They can either be wiped out using a soft cloth
with a D10 solution or washed in the sink with the
same solution.
 When clean they should be dried with a cloth and
re –assembled.
Do - All electrical equipment must be turned off and
un-plugged before any dismantling or cleaning can
take place.
Insectecutors are serviced by outside contractors via
the Engineering dept.
Clean in between visits whenever required. Check
cleanliness weekly.
14.Hot cupboard Switch off the power supply and un-plug.
 Open the doors and allow to cool.
 When cool ,remove all plates and equipment.
 Using a brush remove any particles of food and
dirt
 From the runners and the base of the cupboard.
 Using a cloth and D10 solution wipe out the inside
of the cupboard and the runners, using a scourer if
required.
 Repeat the process for the outside paying attention
to the runners and especially the legs.
15.Refuse  After collecting the bags from the kitchen, ensuring When throwing the bags into the compactor be
compactor that they are properly tied up. aware that bags may be prone to splitting or
 Open the lid of the compactor to check it’s volume. bursting.
 If full then close the lid and start the machine ( At Bags may be heavy, if you require assistance ask
this stage the manufacturers guide lines for somebody to help you.
operation should be followed. This can be found Lifting heavy bags can cause damage to your back.
on the side of the unit. ) Do - Always use gloves when handling rubbish and
dispose of latex disposable gloves after use.

When cycle is complete, open the lid and throw the

refuse bags inside closing the lid after use.

16. Microwave oven  Turn off at the mains and un-plug. Special care should be taken with the removal of the
 Open the door and remove any movable parts such cooking plate as this is very often glass, it can be
as the shelving, cooking plate and turntable ring. heavy and is easily damaged.
 These parts can be washed in the sink using a light
D1 solution and a sponge, leave to air dry.
 Wipe down the inside and outside of the unit
using the D10 solution with a soft cloth or a
sponge Wipe dry and re-assemble.
 DUTIES: Food Ordering & Delivery
1. Food Orders  Market Lists - All fresh foods are ordered by the sous Remember to place orders with suppliers
 chef on duty or chef de partie using kitchen “Market before their deadlines, thus helping to
sheets” and delivered via whats app or direct meet with ensure problem free deliveries.
paper then purchasing will input all Take note of special timings:
 food purchases through supplier
must complete an order before the end

of the 1st shift each day. Orders should be given to
the chef or sous chef, collated orders must be checked
against kitchen “Stock in Hand”, reservations and
private dining events. Amounts should be adjusted if
necessary.
  Collated orders must be written onto the kitchen
Market Sheets”. TWO copies are required, double
check requested amounts.
 The 1st copy is placed on the kitchen Orders clip board.
 The 2nd copy is delivered to “purchasing”.

2. Delivery  All deliveries must be checked by chef incharge in
kitchen
for quantity and correct invoicing and supply details.
Then foods are delivered or when required collected by
kitchen steward and brought into the chiller or freezer.
Deliveries accepted must be frequently
checked by purchasing personnel for
Food Safety Standards. I.e. Temp of chilled
and frozen foods delivered, cleanliness of
delivery packaging.

 Chefs check for freshness, temperature and quality.

Poor quality or excess goods must be returned to
“Goods receiving”. The senior chef on duty must then
contact the supplier and arrange for exchange, credit
note and delivery.

 All delivery Dockets/Invoices must be signed before

delivery person leaves
3. Delivery  Discrepancies discovered by the kitchen i.e. Short
Discrepancies orders, Poor quality, incorrect product etc.
 The supplier should be telephoned Immediately and
replacement or balance of goods arranged for quick
delivery. “Goods Receiving” must then be informed of
details.
 Invoice Delivery Issues – Record all discrepancies,
Any delivery problems and credit requirements must
be shown in detail on the invoice or delivery docket in
question. These details must cover:
 Food discrepancy/ weight/size
 Return value $$$
 chef dealing with issue,
 suppliers drivers signature when possible.
The senior chef on duty must call
suppliers, explain details of what has gone
wrong and agree replacement or returns.
If a CREDIT note needs to be raised, then
this must also be confirmed with supplier
and details recorded in the Credit
Duplicate pad.
“Goods Receiving” must be informed of
all details. Either by direct communication
or written details on the delivery
invoice/docket.
 Duties: Storage and Stock Control Including Prepared Foods

1. Labeling  All foods decanted & or prepared must covered and clearly
labeled with the (a) contents & (b) date of preparation Or
Best Before Date for Dry Stores.
 I.e. Mayonnaise – Exp 16.04.24
 If using a “best before date” for freshly prepared refrigerated
foods, date label using use a maximum of five days from
production. This complies with food safety regulations.
 Fresh refrigerated foods having reached their best before
date can be checked for use or disposal. If for suitable use
and approved by a senior chef.
 It is illegal to stock or serve foods which are hazardous to
health.
 Use food safety labels to label all food storage containers and
to show expiry dates. Use a black market pen when food
safety labels unavailable
All prepared foods placed in a fridge,
freezer or ambient storage must be clearly
dated and labeled.
Food Conservation/Shelf life Guidelines
3 days – Raw fish, shellfish, dished cooked
with dairy products
5 Days – Raw meat products and all
cooked prepared foods
There are exceptions to the above
guidelines, please see senior chef on duty
for any queries!

2. Rotation  All foods whether prepared, dried or ambient, must be Stock rotation = Less wastage
stored and used on a stock rotation basis. = Quality control
 I.e. (A) old stocks are moved to the front and new stocks = Improved gross profit
placed behind. This needs to be done with each delivery.
 (B) When using prepared foods always seek to use the foods
labeled with the older date first. Check contents for quality
and freshness. If in doubt please check with the senior chef
on duty.
3. Wastage  All wastage must be recorded in the kitchen wastage book.
Fill out the department and date. Then list the ingredients
and volume. Each item should be valued. Use the costed
recipe file and price lists for accurate values.
4. Storage  Requirements - No food should be stored directly onto the
floor. Ideally there needs to be 20cm clearance between floor
and first storage shelf.
 It is the resonsibility of all chefs and porters on duty to assist
with the immediate storage ( Putting Away ) of all foods
delivered to the kitchen.
 Cold Refrigerated Storage Temp: +1 – 5C
 Deep Freeze Storage Temp: - 18 to –22C ( ice cream –12C )
 Dry Stores Storage Temp: +16C
5. Spills & Spoilage  Food Spills must be cleaned up immediately by the person
responsible or a kitchen porter. Spoiled or foods of suspect
quality foods must be disposed of immediately.
 Refrigerated prepared foods having reached five days from
original production/preparation date - should be checked
by a senior chef on duty before disposal or use if food are
still suitable for use. I.e. Salad dressing.
6. Pests  Report pest sightings immediately - Mice, cockroaches,
weevles, ants etc must be reported to the senior chef on duty
immediately.
The wastage duplicate book is located on
the chefs table.
Wastage records are sent to the F&B
controller together with weekly delivery
invoices/dockets.
This applies to dry storage, cold room and
walk in freezers, thus allowing easy access
for cleaning.
No chilled or frozen foods should remain
out of correct storage temperatures a
moment longer than is necessary.
These are ideal temperatures for delivered
chilled and frozen food products.
If unsure always check with the senior
chef on duty before disposing of foods.
Report sightings to the senior chef on
duty, then inform the Engineering Dept,
they administer the Pest Control Contract.
Record details in the kitchen Day Book.
X – Don’t forget to wash your hands
whenever you come into contact with
pests,their habitats or droppings.
Duties: Purchasing / Receiving: Food Supplier Nomination and Food
Receiving, Delivery Processes
1. SUPPLY COMPANIES NOMINATED SUPPLIERS :
 Use only suppliers nominated by Executive
Chef and Purchasing Department Buyer.
 All nominated food supply companies
must comply with Food Safety Act and
Food Safety Guidelines.
 Proof and relevant documentation is
required prior to becoming a Nominated
Supplier.
HACCP – Hazard Analysis & Critical Control
Points :
 All suppliers must have proper and correct
up to date HACCP and food safety policies.
DUE DILIGENCE :
 It is the responsibility of the Purchasing
dept to ensure suppliers are meeting Due
Diligence in all aspects of their sourcing,
production, storage, supply controls and
delivery, including Health & Safety and
E.H.O. regulation guidelines.
 Nominated food suppliers must produce
A full list of the nominated suppliers is available in
the Purchasing dept and Kitchens office.
On occasions specialist suppliers may be used that
are not on the nominated list, these must be
confirmed with the Buyer or Exec Chef prior to
placing orders.
Nominated Supplier Company Food Safety Policy
and Due Diligence Documentation (s) are collated
and administered by the Purchasing Dept.
Supplier HACCP is administrated by the
purchasing dept.
Visits by Purchasing Dept Buyer and or the Head
chef could be arranged to ensure suppliers are
following correct procedures.
Nominated Supplier Company Food Safety Policy
and Due Diligence Documentation (s) are collated
and administered by the Purchasing Dept.
 documentation of Due Diligence and
conformity to required Health and Food
Safety Regulations.
 Nominated Food Suppliers must Supplier conformity requirement letters are
understand, agree to, sign and comply with administered by the Purchasing Dept.
the Nominated Supplier Terms.
 Supplier Site Visit – The Purchasing Dept
may organise a site visit for a Nominated
Food Supplier.

2. GOODS RECEIVING: LOADING BAY :

DELIVERY  Loading bay and goods receiving areas
must be kept clean and free of rubbish, dirt
and debris at all times.
 Floors must be kept clean ,free of excess
rubbish and dirt – Poor standards of
hygiene can lead to cross contamination
and possible pest and bacterial infection.
Hard surface areas must be properly washed down
and sanitized on a daily basis using a bactericidal
solution.
Regular “Proofing” checking of door, all, floor and
ceiling surfaces against pests should be carried out
each week. And required maintenance actioned.

DELIVERY VEHICLE & DRIVER :

 Delivery vehicle should be clean and well
maintained.
 In the case of a refrigerated vehicle it is
highly important that the temperature of
the unit is between + 0 – 4 C .
 Freezer units must be between –18 to –40 C.
 Units must be checked to ensure floors,
walls and ceilings are hygienically clean.
 Door seals should be clean and fully in
place.
DRIVER :
A temperature probe can be used to check
temperature of the vehicles refrigeration unit.
In cases of extreme irregularity with temperature,
goods do not have to be accepted.
All deliveries and their temperature should
be monitored, timed and properly recorded.
All these procedures can ensure safe delivery of
fresh produce. YOU MUST ALWAYS BE
DILIGENT. CONTAMINATED FOOD CAN KILL
  Driver should be suitably dressed with a
reasonable standard of grooming.
 Smoking or other aspects of poor hygiene
should noted and discussed directly with
the driver or their company management.
 As soon as deliveries arrive they must be Hotel & restaurant Kitchens will deliver copies of
checked against the “Kitchen Order” to their appropriate “Kitchen Orders”
ensure that what is being delivered is what To the Goods Receiving Department by the end of
has been ordered. All items must be restaurant closing each day.
checked for weight, quantity or volume.
Any discrepancies must be immediately Chefs will place all fresh food orders directly with
recorded on the invoice or delivery note suppliers.
and signed by the receiver and the
delivering driver. Second orders will be passed on immediately after
they have been placed.

3. GOODS RECEIVING:  All deliveries must be checked for quality Goods Receiving - If you are unsure about the quality of any
Quantity & Quality and freshness.
Control delivery ask the driver to wait while you call the senior chef
 F IS H :
Fresh fish should be pleasantly smelling, have on duty.
good colour, be moist and not dry.
Whole fish should have bright eyes and
pink gills, firm springy flesh and have a
moist and slimy coating. Temperature
should be checked and only accepted if After every use of the temperature probe it must be
between 0 – 4 0C. wiped with a disposable bactericidal tissue.
  Frozen fish should be well packed and free
Goods Receiving: Quantity from any freezer burns, if partially or
& Quality Control wholly de- frosted it must not be accepted.
 RAW MEAT & POULTRY :
 All meat and poultry should be pleasantly
smelling with good colour , it should not
be dry and tired looking and the Return to supplier with driver or make contact and
temperature must be probed and only arrange thereafter.
accepted if its between 0 – 4 0C.

 COOKED, SMOKED & PRESERVED

FOODS :
 Packaging should be intact, date labeled
and in a good condition.
 Produce that appears to be out of date or in
poor condition should be dually recorded
and returned to the supplier.
 FRESH FRUIT & VEGETABLES :
 Fruit and veg should seem fresh and In some cases class 2 produce may have been
properly packaged. ordered, it is important to check carefully on the
 Foods should not be damaged, overly soft order before accepting it.
bruised or contain pests.
 Herbs and lettuces should be brightly X – Don’t Forget: If in any doubt check with the senior
coloured and free from tiredness and chef on duty before accepting any produce.
general bad appearance.
Goods Receiving: Quantity  CRUSTECEA & SHELLFISH : It is important to ensure that the quality of any
& Quality Control  Lobster, langoustines, crabs, and other crustecea and shellfish are of a class 1 standard
crustecean shellfish should only be unless previously arranged by the senior chef.
accepted if they show signs of life, be free
from damage and show signs of general
good health.
 Scallops, Mussels, winkles, Clams, whelks
and other shellfish must be tightly closed
on delivery or when gently pressed.
 OYSTERS :
 Before you accept any type of oysters it is All MAF health marks must be kept and stored into
imperative that the delivery is complete a suitable file in a chronological order. One copy in
with an MAF official health mark. Do not Chefs office and the other to be kept in the buyers
accept if the health mark is not present. office ready for use or inspection by EHO officer.

DAIRY & CHEESE :

 Milk and cream must be only accepted if un

opened, and within the sell by date.

 FRESH EGGS – Shells should be intact and
individually date labeled.
 PASTURIZED EGGS – Packaging should
be intact and within the sell by or best
before date.
Whenever possible Hotel purchases organic fresh
eggs for breakfasts and pasteurised eggs for use in
sauce making and raw egg recipes.
Goods Receiving: Quantity DRY GOODS :
& Quality Control
 Packaging should be intact, cans should not
be blown and all seals must be intact.
 Do not accept any goods that are outside
the sell by or best before dates.

ALL GOODS RECEIVED MUST BE DEALT WITH IF IN DOUBT ALWAYS CHECK WITH THE
KITCHEN AND THE SENIOR CHEF ON DUTY !
PROMPTLY, ALL SHORTAGES AND

CORRECTIONS MUST BE RECORDED AND THE

SUPPLIER INFORMED.

GOODS THAT REQUIRE

REFRIDGERATION OR FREEZING MUST
BE DEALT WITH QUICKLY TO AVOID
THE POSSIBILTY OF CONTAMINATION.

4. PURCHASING Dept  Essential and Awareness Food Safety

TRAINING Training: Should be completed by all
Goods Receiving Food Handlers.
 “How to do it” & Policy and Procedure
Training – Should be completed by all
Purchasing Dept employees.
 Essential & Foundation Food Safety –
Should be completed by the Buyer and
Inventory Controller.
 Food Safety Refresher training must take
place each 2 years.
 Duties: Food Safety – Temperature Probing / Checking / Recording

Food Safety Regulations HACCP – Hazard Analysis & Critical Control
and Guidelines: Points - All Fridges, freezers, high protein,
frozen food deliveries and prepared foods
served hot or cold MUST be temperature
checked using a temperature probe and the
results recorded on the correct temperature
record log.
This procedure shows best practice in building our
“Due Diligence” it is therefore a policy of the
company to adhere to the following.
Additional practical training will be given during
initial kitchen Orientation and food safety training.

The following explains each critical control

point.

1. Supplier Food  Food deliveries – Supplier deliveries

Deliveries are checked and recorded by Goods
Receiving.
 Fish +1-4C
 Meat +1-4C
 Frozen Foods –16 to -22C ( minus )
 Dairy Products +2 to 5C
 Fresh Sushi – ambient temp only when
cooking to serving is maximum time of
5 hours. ( at One Aldwych we use 3
hours )
 Chilled Cook Foods ( High Risk ) +1-
2. Fridge and Freezer 4C Chef de parties record/log opening, closing and
Temperature checks
  Fridges are set at +4C occasional temp probe validation.
3.  Freezers are set at –18-20C
 Ice Cream Freezer is set at –12C

 Cooked foods requiring cooling should be
4. Blast Chilling blast chilled from cooking down to 5C
within 90 minutes.
 Cooked Foods requiring cooling should be
5. Non Blast Chilling chilled from cooking down to 7C within 90
Food Cooling minutes. This takes foods below the
“Danger Zone”
A Blast Chiller, temp probe and its temp log are
located in kitchen.
X – Don’t Forget: High protein foods i.e Soups, Sauces,
dairy, Stews, Parfait etc should be considered high risk
and monitored carefully.

6. Buffet Food MPD service staff are responsible for temp checking
 MPD Hot Buffet Food must be held above
Temperature Controls and monitoring buffet foods.
64C for a maximum period of two hours
 MPD Cold Buffet Food Display can be
held at room temperature for a maximum Remember to wipe temperature probe with
period of two hours. bactericidal wipe after each use.
7. Ambient Food Display
 Foods freshly prepared and served at
Controls
ambient temperatures can only be sold
within a food production to serving period All kitchen temperature logs are filed in the kitchen
of 5 hours. office. New logs are available via kitchen computer.

 Several times each day, temperatures of

8. Restaurant Food
high protein foods should be checked at
Serving Temperature
time of plating minimum reheat temp 72C
Controls
for two minutes.
Always use an oil based marker pen for
 All foods held under refrigeration or Hygienically labeling and dating food containers.
9. Food Labeling – Fridge
freezer storage must be: (a) product labeled
& Freezer
 and (b) date of expiry A dating/label system should be used – If using this
 Refrigerated food - shelf life is normally 3 ensure adhesive labels are removed at time of
days incl date of production for fish & 5 washing!
days for meats and prepared foods.
 Frozen Food – shelf life is normally 1
month incl date of production
10. Food Labeling & Dry
Stores  Ideal dry stores temperature is 16C and
should be well ventilated.
 All decanted dry goods must have the
expiry and or best before dates and name of
contents transferred to the new container.
Kitchens should only use fresh “Lion Stamped” or
11. Fresh Eggs  Fresh eggs should be stored under Organic eggs
refrigeration at 5C.
 Ambient temperature egg 16C
requirements should be held in the dry IMPORTANT – HACCP & POLICY
store, but only in small quantities in For uncooked sauces e.g. Mayonnaise - pasteurized
sufficient volumes for daily use only! eggs must only be used, never fresh raw eggs!
Must include Food Hazards from
main 3 groups: Nuts/Shellfish/Alcohol
 Pasteurised raw yolks & eggs can be used
 Pasteurised Eggs Dairy products or eggs are to
in recipes instead of fresh eggs – Low Risk!
found in most foods! & should therefore be
considered present.
 Duties: Rubbish Disposal
1. Rubbish - Various  Bottles: All empty glass bottles and glass containers should be Please rinse out any dirty glass ware
placed in the glass ware refuse container. When full or at the end i.e. Tomato Ketchup, before
of shift, all refuse glass is then taken to the goods loading bay disposal. Use a trolley for taking all
where a glass bottle bank is located. bottles to the loading bay
 Broken Crockery & Glass: All broken crockery & glass must be
placed in the specific broken crockery or glass container. When X – Don’t take risks with
full or at the end of shift, all broken crockery & glass refuse is broken crockery & glass,
then taken to the goods loading bay where the brocken crockery sweep up using a dust pan and
& glass is stored ready for safe disposal. brush. DO NOT USE YOUR
 Non-Food Refuse: Waste which includes no food trimmings etc FINGERS to remove broken
must be placed in bins lined with black refuse sacks. Full black pieces!
sacks are taken to the goods loading bay and placed in the It’s good practice to take several full
compactor. Black bags on a trolley to the
 Re-ordering of black bags is done with the chemical requisition. compactor at the same time.
 Food Waste & Trimmings: Waste and food trimmings only, Switch on grinder before filling with
must be placed in separate food bins. When ever necessary these food waste. Do hot overload grinder
food only bins are taken to the refuse room. The Food Waste and do not place bones or other very
Grinder located on the L2 plate dishwashing table, is not used hard food waste into the grinder
for mass waste, as it is easily blocked due to the hotels Evac failure to observe this risks the
system! grinder being broken.

 All rubbish bins must be emptied whenever necessary. Bins

should be washed and disinfected on a daily basis, the best time Bins must be kept clean as any other
to do this is after evening service by the porters & night cleaners. piece of kitchen equipment.