LOCAL POLICIES AND PROCEDURES

Date: 22 July 2014 Dept: Culinary

Revised: N/A P&P #: CU/011

Subject: Kitchen Storage, Dry Storeroom and Coolers

Policy

It is the policy of Hyatt City of Dreams Manila that proper storage methods should be
implemented.

Purpose

The purpose of this policy is to set proper standards in storage of items, to maximize space
and minimize waste.

Procedure

The management of storage is an integral part of the responsibility of each outlet team,
including the Chefs, Commis, Stewards.

Storerooms must be:

 Cleaned on a regular basis
 Well organized, well lit
 Free of moisture for dry store
 Secure at all times
 Accessible
 Keep in line with all other Policies and Procedures

Dry Goods Store

Located in every Kitchen and in the Materials Department, the Dry Goods Store must be
exceptionally clean. The par stock of items on shelves must be kept to a bare minimum at all
times to avoid spoilage using the First In and First Out (FIFO) system.
The Dry Goods Store must be controlled on a daily basis, ensuring the area has sufficient
ventilation and is free of potential moisture.

Coolers
The food items in the coolers should have adequate shelf space. Proper hygiene practices
should be implemented. The par stock of items on coolers must be kept to a bare minimum
at all times to avoid spoilage using the First In and First Out (FIFO) system

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CU/011
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Silver Store
The silver store must have adequate shelf space for items such as chafing dishes, coffee /
tea urns, carving stations and guerdon trolleys. Flatware must be stored in the correct
containers / trays. All tarnished silverware items must be kept separated. The silver store
must be secure at all times.

Operating Equipment Store

The hotel must have sufficient glass racks to store all categories of glassware, including the
appropriate amount of dolleys for transporting the racks. Chinaware must be stored on extra-
strong shelving in appropriate categories.

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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