LOCAL POLICIES AND PROCEDURES

Date: 22 July 2014 Dept: Culinary

Revised: N/A P&P #: CU/023

Subject: Requisitions from Bakery

Policy

All kitchens will order specific bakery requirements through the Commissary. Every Chef de
Cuisine should discuss new breads on the menu with the Pastry and Bakery Chef. Bakery
products will only be issued if a product specification form has been filled out

Purpose

To ensure purchasing and production of baked goods is conducted in a cost-effective way.

The bakery will ensure consistent standards of weight and products classification and will
therefore save money in labor and food cost. The correct requisition and issuing of products
facilitated the operation of this area.

Procedure

1. All Chef de Cuisine must fill out the product specification form, indicating the size,
and the expected daily consumption of the required product.

1.1 This form must be filled out every time a new menu requires a different item or
there is a change for a particular dish.

1.2 The bakery items required in the different kitchens will be coordinated through
Chef office and Pastry and Bakery chef to avoid to many different products,
resulting in low inventory turnover and improper production planning.

2. The bakery kitchen will issue all breads needed for the different meal periods. All
bread not consumed during the day must be send to employee’s restaurant. No re-use of
stale bread must take place.

3. Some bread required for buffets that came from the commissary bakery will be
placed on the containers by the bakery department and dispatched to the kitchens on
trolleys. All bread for buffets will be arranged in the baskets by the cooks in the outlet
kitchen.

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4. All bread requirements for restaurant will be ordered by 1:00pm the day before to
allow enough preparation time.

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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