LOCAL POLICIES AND PROCEDURES

Date: 22 July 2014 Dept: Culinary

Revised: N/A P&P #: CU/006

Subject: Recipes

Policy

A recipe is an important tool, which gives exact guidelines on the preparation of a dish,
assuring consistent taste and high quality food production

Purpose

A recipe is also a calculation tool, giving the exact cost of food used for a particular dish
avoiding too large portions with consequent wastage. It takes into consideration the required
cost and profitability for the outlet.

Procedure

The required information is divided into 2 categories:

Conversion Recipes – can be retrieved into any outlet recipe

- Vegetable cleaning yields tests

- Meat and fish yield tests
- Basic food preparations which are needed in other conversion recipes.
E.g. stock/sauces/dressings

Outlet Recipes- are recipes of the finished dish served to the customer. Outlet recipe can
consist of several conversion recipes.

Recipes should be used by all associates.

Recipe Revisions

Only the Sous Chefs, Chef De Cuisine, Executive Chef are allowed to change recipe cards.

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Others:

This policy may be reviewed or amended at any time for operational reasons.

Recommended by Date
Michael Luedtke
Executive Chef

Approved by Date
Stephen Radcliffe
General Manager

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