NAMA PELAJAR :

NO MATRIK :

ORGANISASI :

SESI :

OBJECTIVE
1. Being able to plan food items in the kitchen department
2. To improve the skills in food production
3. To learn food plating and presentation

ABOUT THIS COURSE

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Course code : HCUL 2043

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Course name : Commercial Kitchen

Level : Diploma

Total ELT : 300 hour

Equivalent to 4 credit
Guided learning
Independent learning

Duration : 6 weeks

Mode of : Work-Based Learning (Block Release)

delivery

Semester : 5

Course status : Core

Course :
learning At the end of the course, students should be able to plan food items in the
outcome kitchen department, improve the skills in food production and presentation.

SYLLABUS CONTENT
TITLE PAGE

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 Objective 2
About this subject 3

UNIT 1: INTRODUCTION TO COMMERCIAL KITCHEN PAGE

1.0 Introduction

1.1 Kitchen Department

1.1.1 Departments and relationship
1.1.2 Organizational structure
1.1.3 Task and responsibilities 7-14

1.2 Kitchen safety and hygiene

1.2.1 Safety procedure
1.2.2 Kitchen hygiene

UNIT 2 : PLAN FOOD ITEMS

2.0 Introduction

2.1 Menu planning 15-16

2.1.1 Factors to be considered while planning the menu
2.1.2 Types of menu

UNIT 3 : PREPARE, PRODUCE AND PRESENT FOODS

3.0 Introduction

3.1 Food preparation

3.1.1 Mise-en-place
3.2 Food plating and decoration
17-25
3.2.1 Elements of plating
3.2.2 Basic food placements
3.2.3 Food decoration and garnishing
3.3 Meat carving
3.3.1 Carving technique
UNIT 4 : STORE FOOD ITEMS
4.0 Introduction
26-29
4.1 Holding and storing foods properly

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 4.1.1 Types of food
4.1.2 Effective way to store foods
4.1.3 Factors that affect food storage life

UNIT 5: SUPERVISORY
5.0 Introduction

5.1 Supervisory 30-37

5.1.1 Opening, closing, handover procedure
5.1.2 Stock and inventory

Teaching methodology

1. Work Based Learning

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Assessment

Coach Assessment
Operational and technical skills : 60%
Interpersonal skills : 10%
Total : 70%
Students :
Log book : 15%
Tutor Evaluation :
a) Onsite Evaluation : 10%
b) Weekly Assessment Question : 5%
Total : 30%
TOTAL : 100%

1.0 INTRODUCTION

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Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and
workplace facilities, army barracks, and similar establishments. These kitchens are generally
larger and equipped with bigger and more heavy-duty equipment than a residential kitchen.

1.1 Kitchen Department

This section gives the introduction to the kitchen department service as part from the hotel
industry. Kitchen department is one of the important departments in the hotel.
1.1.1 Departments and Relationship

Coordination with other department in the hotel is crucial. Hotel can’t properly function
if it stands alone without help from them. All departments should work as a team in
fulfilling guest satisfaction. As an example, kitchen department needs to understand
how food and beverages department operates.

Front Office
Information regarding VIP in-house, room reports, billing, types of plan in which the
guest stay.
Kitchen Stewarding
Cleaning, Polishing & inventory of all crockery’s, cutleries, glassware used in service.
Purchase
For the requisition of all condiments service kits & necessary stationeries.
Housekeeping
Placing of VIP amenities, Exchange of soiled linen & cleaning of all the outlets.
Engineering & Maintenance
Repair & Maintenance of the electrical equipment, checking of air condition & water
supply, furniture etc.
Accounts
Any discrepancy in bills & sales summary maintaining of city ledgers & handling all
kinds of cashes.
Human Resources
Hiring & firing of staffs, increment, appraisal, Procurement, development & training.
Sales & Marketing

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Banquet reservation, Food &Beverage promotion and many more.

1.1.2 The Organizational Structure

Organizational chart illustrate the structure in the department. It will ease the problem
from disorganization. Each of the people in the department will have their own
positions that clearly define their level of task in the department. People can gain a quick
understanding of how the organization is designed, its number of levels, and where each
employee fits into the organization.

Figure 1 : Kitchen Organization Chart

1.1.3 Task and responsibilities

Executive Chef (Chef de Cuisine, Head Chef)

 Primary Task: Kitchen management

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  There is only one per kitchen, leading to high competition for the role.
 They oversee daily operations, kitchen costs, food preparation, and menu
planning.
 They will often create most of the new recipes and dishes for the menu.

Sous Chef (Second Chef, Under Chef)

 Primary Task: Team management
 There can be more than one in a kitchen depending on the size of the
establishment.
 They oversee the details of each dish and oversee the food lines.
 They are the second in command and will run the kitchen in the executive chef’s
absence.
 They will usually train newly hired chefs and cooks.

Senior Chef (Chef de Partie, Station Chef)

 Primary Task: Station management
 There can more than one in a kitchen.
 They are in charge of specific stations in the kitchen.
 They are usually specialist on a certain portion of the menu and will ensure that
high-quality food leaves their station.

Pastry Chef (Patissier)

 Primary Task: Prepare pastries, breads, and desserts
 They may be in charge of the whole dessert menu.
 The position usually requires extensive specialized training or the completion of
a degree in baking.
 Depending on the establishment, this position can be equivalent to executive
chef.

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Sauce Chef (Saucier, Saute Chef)
 Primary Task: Choose and prepare sauces and gravies for all meal types
 They may also prepare soups and stews.
 This is mainly a position found in locations that serve French cuisine.

Fish Chef (Poissonier)

 Primary Task: Prepare and cook seafood
 They may also be responsible for acquiring the seafood used in an establishment
from a local market or non-local vendor.

Vegetable Chef (Entremetier)

 Primary Task: Prepare and cook vegetables and starches
 They may also be responsible for some soups and egg dishes.

Meat Chef (Rotisseur, Roast Chef)

 Primary Task: Prepare and cook meats by roasting, braising, broiling, or other
methods
 They may also be in charge of obtaining the meat from local suppliers and
retailers.

Pantry Chef (Garde Manger)

 Primary Task: Preparing cold food items like salads, cold cuts, hors d’oeuvres,
and dressings
 They will also be responsible for setting up buffet lines and adding centerpieces
for an upscale presentation that may include carved and molded ice or fruits.

Fry Chef (Friturier)

 Primary Task: Cook foods that need to be fried
 They are mainly needed in fast food establishments.

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 Grill Chef (Grillardin)
 Primary Task: Cook foods that need to be grilled
 They will generally grill meats and sometimes vegetables.

Butcher Chef (Boucher)

 Primary Task: Prepare cuts of meat for other station chefs to cook
 They are mainly needed in larger establishments to keep up with the demand.

Line Cook (Commis)

 Primary Task: Cooking where needed and completing an assortment of kitchen
tasks
 They will learn different cooking styles from the specialized chefs in the kitchen.
 They are usually still in culinary school and getting experience through the
position.
 They may be required to do miscellaneous tasks like plating dishes, taking
orders, or cutting vegetables.

Prep Cook (Kitchen Porter, Kitchen Hand, Kitchen Assistant)

 Primary Task: Responsible for daily food prep and kitchen tasks
 Their responsibilities revolve around kitchen basics like chopping ingredients,
properly labeling containers in storage, and cleaning countertops.

1.2 Kitchen safety and Hygiene

1.2.1 Safety procedure in kitchen

 Make sure your kitchen has non-slip flooring, which is easy to clean and
maintain. Any spills should be wiped immediately, and if there is any
obstruction along the path to the kitchen, it should be removed.
 Make sure to turn off the stoves or burners once you take the pot off. If the food
is still cooking, do not leave the kitchen unattended.

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  Make sure you have proper clothing without any sleeves or sweaters hanging.
They are a fire hazard and would cause nasty burns.
 Keep a fire extinguisher near or in the kitchen just in case. Let it e far away from
the stoves, though.
 Ensure appliances are plugged off before you start handling the sharp parts
because they may still be running.
 Avoid being casual because you may get a casualty. Chatting in the kitchen is not
bad as long as your attention is not divided.
 Always ask for help if you want to reach high surfaces or a step-stool to get
something from the top shelves to avoid tripping and toppling things over
 While handling knives follow the following:
1. Use a chopping board to avoid causing scratches on the kitchen tops. The
food could also slip causing you to cut yourself
2. Keep the knives clean and their handles too.
3. While cleaning, do not leave them in the sink in the soapy water. Clean
them first.
4. Do not, at any point, attempt to catch a falling knife. You would instead
collect it from the ground.
5. Keep electrical appliances away from water and also do not touch
electrical sockets with wet hands to prevent shocks.
 Never add water onto a hot pan with hot oil in it. It may splash and spatter
burning someone.
 Be careful when lifting the lid while cooking because the hot steam may burn
you.

1.2.2 Kitchen hygiene

Food poisoning has become rampant, and this may majorly be caused by a lack of
hygiene in the kitchen. Hygiene is the practice of ways of maintaining health and
preventing illnesses and diseases.

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Kitchen hygiene is when you consistently practice measures that keep the kitchen clean
and bacteria-free through the way you handle food and utensils.

Maintaining Kitchen Hygiene

 Wash your hands regularly. Hand washing is essential in the kitchen before you
touch anything. This will reduce the transfer of bacteria and pathogens in food
and utensils.
 Clean and disinfect the kitchen surfaces and chopping boards before preparing
any food. Just because you do not see any dirt does not mean there aren’t any
germs.
 Let your food cook thoroughly. Many people love undercooked food and believe
it is healthier. That may be true, but some foods like meat need to cook above
170 to get rid of bacteria or viruses that may cause food poisoning. Also, wash
vegetables and fruits to get rid of bacteria before cooking them.
 Do not wash meat. It may feel as a hygienic thing to do, but washing it under the
tap may transfer the bacteria to other parts of the kitchen, causing food
contamination.
 Keep your fridge always chilled under 0 to 5 temperature to keep your food
chilled. You could use a thermometer to make sure it has the right temperature.
 Store leftovers properly and make sure they are eaten before 48 hours. If you
still have them after 48 hours, keep them in the freezer.
 Personal hygiene is also paramount while working in the kitchen. You need to be
clean, starting with your hands and even your clothes. You can have a clean
apron on which you regularly wash. If you are sick, try as much as you can to stay
away from the kitchen to avoid contaminating food and utensils. Keep your
spare clothes like a sweater or your mobile phone away from the kitchen. Also,
tie any loose hair to avoid getting it into the food.

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 Figure 2 : Kitchen staff attire

UNIT 2.0 FOOD ITEM PLANNING

2.0 Plan food items

In food production and operations, planning of menu is an important task. If the chef plans
the menu in advance, it is easy to deliver ready food items on time A ready menu can help
organize the food preparation and ensures the chef cooks not only tasty but also healthy
and nutritious food. It also helps in reducing wastage of food items and cooking fuel
resources, and thus saves money.

2.1 Menu planning

Menu planning is the process to make the list of food items going to serve in any type
of meal whether it is breakfast, lunch, brunch or dinner.

2.1.1 Factors to be considered while planning the menus

 Operations hour

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 The team must consider policy on operation hours of the business while planning
menu. If it is operating throughout the day from morning 7 to night 11, then all the
dishes required during breakfast, mid morning, lunch, evening snacks, dinner, and so
on, should be included. If it is going to be operational only during lunch and dinner,
then the menu should be planned accordingly. During lunch hour operations, guests
expect quick service or business/executive lunch, which should be taken into account.

 What to serve

The policy of management may not permit the inclusion of beef, pork or any of the
non vegetarian dishes, genetically modified food, and so on. Dishes included in menu
should be the framework of the establishments policy.

 Production process

The type of production process the business is going to implement, such as traditional
partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so
on, should be taken into account while planning the menu.

 Use of convenience products

Convenience products of many categories, from ones requiring some amount of final
preparation in the kitchen ready-to-eat forms, are available in the market. The team
must consider policy on usage of convenience products.

 Style of service

Menu should be planned taking into account the style service to be implemented. For
example buffet, silver, American, tray service, takeaway, and so on.

2.1.2 Type of menu

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 The type of menu to be implemented in operations should be borne in mind while
planning the menu. The a la carte menu will offer extensive choice under each
category and table d’hote menu will have a set number of courses with a limited
choice at set price.

The menu are basically:

 A la carte
 Table d’hote
 Buffet

UNIT 3.0 FOOD PREPARATION

3.0 Prepare, produce and present foods

Across time and across cultures, food is one thing that unites us all which is even all the
more remarkable when you consider that humans are the only creatures on Earth that
don't eat the majority of their food as they find it.

Food preparation is a broad topic, involving all of the steps that occur between obtaining
raw ingredients and consuming them as food. It's something simplistic and complex,
ubiquitous and artistic, personal and universal.

3.1 Food preparation

3.1.1 Mise-en-place

Mise en is a French culinary phrase which means "putting in place" or "everything in

its ". It refers to the setup required before cooking, and is often used in professional
kitchens to refer to organizing and arranging the ingredients such as cuts

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of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and
other components that a cook will require for the menu items that are expected to
be prepared during a shift.

 Step in mise-en-place

Figure 2 : Step in mise-en-place

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1. Read the entire recipe

The first thing need to do in mise-en-place is to read the entire recipe. This step is
importance because from the recipe we can get to know what equipment and
ingredients we need to prepare the menu.

2. Prepare your work space

 Prepare sanitation bucket

 Prepare wash stations
 Sanitize counters and work stations
 Locate trash receptacles for waste food
 Clear counters of unnecessary items

3. Prepare the equipment

 Check that all equipment is clean before food preparation

 Preheat ovens, prepare pans, set out small utensils, and other necessary
equipment

4. Gather ingredients

 Pre-measure all ingredients into prep cups and bowls.

5. Prepare ingredients and place in bowls

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  This may include washing, knife work, before putting into prep cups and bowls

3.2 Food plating and decoration

3.2.1 Elements of plating

1. Create a framework

Start with drawings and sketches to visualise the plate. Find inspiration from a picture
or object. Assemble a “practice plate” to work on executing your vision.

2. Keep it simple

Select one ingredient to focus on and use space to simplify the presentation. Clutter
distracts from the main elements of your dish and might make it confusing for the
diners to figure out what to focus on.

3. Balance the dish

Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.

4. Get the right portion size

Ensure that there is the right amount of ingredients, and that the plate complements
the dish – not too big or small. Strike the right proportion of protein, carbohydrates
and vegetables to create a nutritionally balanced meal.

5. Highlight the key ingredient

Ensure the main ingredient stands out, but also pay equal attention to other
elements on the plate such as garnishes, sauces and even the plate itself.

3.2.2 Basic food placement

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 The image below shows a classical plating technique that uses the three basic food
items of starch, vegetables and main in a specific arrangement.

A simple guide to a classical plating is to think of the plate as the face of a clock.

Figure 3 : Classical plating technique

Using the clock analogy, this is how you should arrange individual food items:

 Main: Between 3 to 9 o’clock

 Starch: Between 9 to 11 o’clock
 Vegetables: Between 11 to 3 o’clock

3.2.3 Food decoration/Food garnishing

A garnish is an item or substance used as a decoration or embellishment

accompanying prepared food dish or drink. It give added or contrasting flavor. Some
garnishes are selected mainly to augment the visual impact of the plate, while others
are selected specifically for the flavor they may impart.

3.3 Meat carving technique

3.3.1 Carving technique

 Allow enough time before serving not only for cooking the meat, but for
stand time and carving.

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 A stand time of 10 to 20 minutes is recommended for large cuts of meat,
such as roasts, turkeys, and whole chickens. Stand time allows the meat to finish
cooking. Meat is easier to carve after standing. If meat is carved immediately out of
the oven, it loses more of its flavorful juices.
 If planning on carving at the table, place the meat on a large cutting board with a
well at one end to hold the juice or place a cutting board inside a baking sheet. The
juice will collect in the baking sheet.
 Use a long, sharp carving knife to slice the meat and a long-handled meat fork to
steady the meat.

 How to carve boneless roast :

1. Hold the roast steady with a long-handled meat fork.

2. With the knife held perpendicular to the cutting board, cut across the grain into
thin uniform slices. Cut the slices between 1/4- and 1/2-inch thick.

Slice roast across the grain

3. If you are carving thinner cuts of meat, like beef brisket, slice the meat diagonally
across the grain. This will give you a slice of meat with a larger surface area.

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 Slice across the grain for thinner cuts of meat

 How to carve a standing beef roast :

1. When succulent prime rib is on the menu, making the right cut can really
enhance the presentation and everyone's enjoyment.

2. For added stability, cut a wedge-shaped slice from the large end of the roast so
that the meat will sit flat on the cutting board.

3. Insert a long-handled meat fork below the top rib. Slice across the top of roast
toward the rib bone. This roast can be sliced between 1/2- and 3/4-inch thick.

Slice across roast to rib bone.

4. With the tip of the knife, cut along the rib bone to release the slice of meat.

Cut along rib bone to release slice

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 5. To remove the meat slice, slide the knife blade under the cut slice of meat.
Holding it steady with a meat fork, lift the slice and place it on a platter.

Slide knife under slice and then lift to plate

 How to carve bone-in leg of lamb :

1. For traditional, bone-in roasts like leg of lamb, carving requires a bit more skill
and technique.

2. For stability, place the roast on its side on the cutting board with the shank bone
facing away from you. Cut two or three lengthwise slices from the section of the
meat facing you. This will allow the meat to sit flat on the cutting board.

Place the roast on its side for stability.

3. Turn the roast up so that it sits on the cut area. Hold the roast steady with a
long-handled meat fork inserted into the meat opposite the shank bone. Holding

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 the knife perpendicular to the cutting board and starting by the shank bone, cut
across the grain into uniform, thin slices. Cut the slices between 1/4- to 1/2-inch
thick.

While holding steady with meat fork, use the other hand to cut across the grain.
Follow the dotted line above.

4. When you reach the bone, release the slices by cutting under them along the leg
bone.

Cut along the leg bone as show by the dotted line above

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UNIT 4.0 FOOD STORAGE

4.0 Store food items

Learning to store food properly is an essential part of saving money and keeping the food
safe to serve. Learn to easily distinguish the food items that may be kept out on the
counter, items that need to be kept cool, and items that need to be frozen. Stop throwing
out food and start storing it properly.

4.1 Holding and storing foods propely

4.1.1 Type of food

 Perishable Foods
These include many raw fruits and vegetables as well as, for those who eat them,
meat, dairy, and eggs. All cooked foods are considered perishable foods. To store
these foods for any length of time, perishable foods need to be held at refrigerator
or freezer temperatures. If refrigerated, many perishable foods should be used
within 3-7 days (less for many animal products).

 Semi-perishable Foods
Food that’s semi-perishable depending on how they’re stored and handled can go
bad quickly, or can have an extended shelf life. Flour, grain products, dried fruits,
and dry mixes are considered semi-perishable. If optimally stored and handled, like
in a clean, vacuum-sealed bag, semi-perishable foods may remain unspoiled for six
months to a year. Frozen, some can last even longer.

 Staple, or Non-perishable Foods

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 Dried beans, spices, and canned goods are all non-perishable foods. They won’t
spoil unless they’re handled carelessly. However, even if they’re stored under ideal
conditions, they can start to lose quality over extended periods of time.

4.1.2 Effective way to store foods

 Canning
 The basic steps for proper canning include thoroughly washing the fresh
produce you’ll be using, peeling and hot packing if needed, adding acids
like lemon juice or vinegar if the food isn’t already sufficiently acidic, and
using self-sealing containers with lids.
 Canning jars are then processed by boiling water (for acidic fruits and
vegetables) or using a pressure canner (for low-acid fruits and vegetables)
for the appropriate amount of time. This helps prevent bacterial growth
and kill any pathogens to ensure safety.

 Freezing
 A great option for preserving most foods. You can freeze soups, baby
purees, oats, and coffee grounds to veggie burger patties, chopped fruit,
and blanched vegetables.
 A properly maintained freezer will store food for long periods, after which
you can safely thaw (either in the fridge or by setting in cold water only)
and cook it as desired.

 Drying or dehydration
 An excellent preservation method for fruits, vegetables, and herbs.
 Drying food tends to increase its flavor, costs very little, and makes storage
easier by reducing its size.
 Dehydration removes water from fresh food, which prevents bacterial
growth.

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  Drying and dehydration is using a commercial dehydrator, hanging bunches
of fresh herbs to dry (unless you live in a high humidity area), oven drying
foods, or even using the sun to make your own solar food dryer. Before you
dry certain fruits and vegetables, you may want to blanch them (dip them
briefly in boiling water) to help preserve them.
 Fermentation

 Fermenting foods is a great way to boost your intake of

healthy probiotics (good bacteria) that are great for your digestive system
and immunity.

 Fermenting starts with lacto-fermentation, which is a bacterial process that

preserves and boosts nutrients in food.

 The basic steps include chopping, grating, or otherwise preparing your raw
food, deciding on the culture you’ll use (typically salt, whey, or a starter
culture), preparing and adding brine, and placing everything in an air-tight
container in a cold environment.

 Fermentation does require some care, as food can go bad during this
process if you’re not using fresh veggies or don’t use distilled or purified
water.

 Fermenting also typically uses a lot of salt, as salt helps preserve food by
drawing out its water content and preventing bacterial formation.
 Pickling

 Pickling preserves food in a high-acid solution, either via a process of

natural fermentation or by adding vinegar and salt (and sometimes sugar).

 It prevents spoilage and extends shelf life. Very few ingredients are needed
for home pickling.

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  The ingredients are the fruit or vegetable, a high-acid brine solution (water,
vinegar, salt, and optional sugar), and an air-tight container.

 Cold storage

 This is the most common way store produce, whether in the refrigerator or
in an underground root cellar.

 Cold storage produce, like apples, pears, root vegetables, celery, and
cabbage can last up to several months if stored correctly.

 It’s important to make sure you’re aware of and following ideal

temperatures and conditions for food storage to get the best shelf life from
them.

4.1.3 Factors that affect food storage life

 The freshness and ripeness of the food when obtain it

 The length of time and the temperature at which it was held before bought it
 The temperature of food storage areas
 The humidity level in food storage areas
 The type of storage container or packaging

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UNIT 5: SUPERVISORY

5.0 Supervisory

Supervisory is one of the importance parts in kitchen department. The Kitchen Supervisor is
responsible for the daily operations of their respective outlet, and provides professional
leadership and direction to all related personnel. Kitchen Supervisors will ensure that all
recipes, food preparations, and service standards meet the operation’s specifications and
commitment to quality, as well as maintaining a safe, clean, and properly stocked outlet.

5.1 Kitchen supervisory

5.1.1 Kitchen opening, closing and handover procedure

 Kitchen opening procedure

The kitchen opening is one of the most crucial procedures as it heavily affects
how the other succeeding procedures are performed. Kitchen opening tasks
include:

 Turning on basic utilities (e.g., lights, ventilation, etc.)

 Pre-heating kitchen equipment (e.g., ovens, broilers, griddles,
etc.)
 Checking and logging temperatures of refrigerator and freezer
units

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  Inspecting the whole kitchen area to check if closing procedures
were properly initiated during the previous shift. (e.g., cleanliness,
equipment malfunctions, proper storage, and waste disposal)
 Receiving and proper storage of food supplies (e.g., labeling,
indicating dates, proper wrapping, and storage)

 Kitchen closing procedure

Similar to the kitchen opening procedure, kitchen closing is also crucial as it

involves proper overnight storage of leftover food and ensures the security of
the facility before leaving. Overlooking a simple step such as turning off ovens or
stoves may lead to fire and other potential risks. Kitchen closing tasks include:

 Double-checking if any perishable foods have been left out

 Checking if all refrigeration equipment are working and locked
 Locking of cabinets and proper storage of keys
 Shutting off all heating equipment and other utilities
 Activation of alarm system
 Locking up the facility
 Handover procedure
Every staff needs to prepare Handover Notes to handover their duties. Handover
notes are documents created by staff members who are about to leave their
positions, either temporarily or permanently, to assist their successor to carry
out their duties.
Purpose:
 To provide the staff member’s successor with key knowledge and
information regarding the position so that the transition period is as short
and smooth as possible.

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Who:
 Any staff member who is about to leave his/her position permanently is
required to write a Handover Note. They shall be written even when a
staff member is leaving his/her position to assume new duties within the
same mission or office. In the case of a temporary absence, particularly if
the absence is longer than four weeks, it is strongly suggested that the
staff member shall agree with the supervisor on whether a Handover
Note should be written and if so how detailed it needs to be. A staff
member who was temporarily covering the functions due to a colleague’s
absence shall also write a Handover Note to ensure a smooth transition
back.
When:
 Handover notes shall be finalized during the week before the staff
member leaves his/her position. Ideally, there should be a period of
overlap with the staff member’s successor. If this is not possible, the staff
member should send the handover note to his/her successor before
departing and supplement the note with phone conversations or by e-
mail. If the successor has not yet been appointed, the staff member
should leave a handover note with his/her supervisor. When staff
members assume duties at new positions, they should request a
Handover Note from their predecessors, if one was not received already.
How:
 Handover Notes should be no longer than 3-4 pages, excluding
attachments. They should be factual rather than analytical. The attached
template should be used. Sections of the template that do not apply to
the staff member may be ignored.
Reporting:
 Handover Notes do not need to be cleared by supervisors. The departing
staff member should provide a copy of the Handover Note to his/her
successor and his/her supervisor. Handover Notes are a required step of

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 the mission check-out process. The supervisor should indicate that they
received a Handover Note from the staff member during the check-out
process (for example, on check out forms or in a separate note to
Personnel).

5.1.2 Stock and Inventory

Food Control Procedures (Stock)

A huge part of taking inventory is keeping your products up to consistent standards and
ensuring they are safe and reliable for customers to consume. This list lays a basic
groundwork of things you should do to keep your stock safe.

1. Ingredient Specifications

A menu item can only be as good as the ingredients put into it. So, the best starting
point is defining ingredient specifications for each of your dishes. Each specification
should be documented to maintain consistency and include at a minimum: names of
ingredients, important dates, and product attributes, although more information may be
required. This process will ensure that the supplier hasn’t changed its standards or
materials.

2. Approved Supplier List

Each ingredient should have an approved supplier list to assist staff responsible for
purchasing and quality control. The approved supplier list should include the following
information at a minimum: ingredient name and inventory code, supplier name and
contact information, supplier code number, and trade name of the ingredient.

3. Product Formulation and Recipes

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 Every food item should have written documentation of the formula or recipe that it’s
used in. This can help to ensure consistency between dishes, batches, or even days of
production.

4. Product Standards

A product standard document is one of the most essential tools to assure quality in a
menu item. Product standards are defined by chemical, physical, and microbiological
characteristics of the finished dish. Physical qualities such as shape, weight, size,
dimensions, and volume are important to note, as well as count per container or
package, or any other special features worth documenting.

Microbiological standards depend on the food item, and pathogens and foreign
materials must be considered when evaluating food safety. Establish rejection criteria
for each food item and acceptable methods for determining them. Your minimum
rejection standards should be based on regulatory requirements that comply with your
state’s health department.

5. Manufacturing Procedures

There are a few key points to take into account when identifying important processing
operations, including temperature, equipment required, time, order of ingredients, and
weight. Document the way in which each menu item is prepared and share with your
kitchen staff.

7. Packaging and Labeling

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Packaging and labeling should be included in your quality control program. After all,
they are the first items that your customers come into contact with if you’re running a
takeout operation or grab-and-go cafe.

There are two basic packages necessary for food items – the primary package and the
secondary package. The primary package is typically a carton, box, bottle, or jar, holds
the food and directly touches it. The secondary package is used to provide protection or
hold together multiple packaged food items, such as a paper or plastic bag.

For any type of packaging design, the law requires a product name, manufacturing or
distribution location, and ingredient statement to be on the package. Government
regulations also include the size of print and accurate representation of the contents of
the package.

8. Efficient Manufacturing Practices and Sanitation

Federal regulations called Good Manufacturing Procedures (GMPs) define precise

procedures geared toward minimizing the contamination of food items in
manufacturing, packaging, processing, and warehousing facilities. GMPs are an essential
part of quality control, and it’s the responsibility of the restaurant manager or owner to
ensure that GMPs are carried out by staff members. Along with GMPs, a consistent
sanitizing and cleaning program is extremely important to implement to prevent
contamination.

Kitchen inventory

Restaurant inventory management logging, tracking, and reporting on what ingredients

and supplies come in and out of your restaurant. It’s an integral part of loss prevention
and provides visibility and control over your margins.

A key component in effective kitchen management is inventory control. By knowing

what supplies are on hand at a given time, the manager will be able to plan food orders,

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calculate food costs since the previous inventory, and make menu item changes if
needed. By keeping an eye on inventory, it is possible to note potential problems with
pilferage and waste.

Effective inventory control can be broken down into a few important steps:
1. Set up systems to track and record inventory
2. Develop specifications and procedures for ordering and purchasing
3. Develop standards and procedures to efficiently receive deliveries
4. Determine the frequency and processes for reconciling inventory
5. Analyze inventory data and determine any areas for improvement

How To Improve Restaurant Kitchen Inventory Accuracy

Part of the problem with managing kitchen inventory is ensuring accuracy. You can
improve the accuracy of your kitchen’s inventory by taking the following steps:

 Always take inventory before placing an order. This may seem like common
sense, but if you forget to do it, you could forget to order items of critical
importance.

 Take inventory before or after a restaurant opens or closes. Taking inventory

while orders are going in and out can result in confusion without an automated
system.

 Take inventory on a regular schedule. If you usually take inventory on Tuesdays

and Fridays before the restaurant opens, you will see major fluctuations if you
check inventory on those days after closing.

 Take inventory before a shipment arrives. Trying to take inventory while

employees are loading the shelves will cause mass confusion and double-
counteditems.

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 Implement a first-in, first-out (FIFO) policy. When employees are pressed for
time, they may load shelves quickly rather than by date. Make sure employees
always rotate older goods to the front to ensure they are used before they
expire. This will cut down on spoilage and waste.

 Calibrate scales. Some restaurants use scales to weigh and measure food when
performing inventory. Staff should calibrate the scales on a weekly basis to
ensure they remain accurate.

 Use consistent measurement standards. When tracking inventory, managers

should use the same data. Switching from pounds to ounces or from number of
boxes to number of cans will cause significant confusion and large fluctuations in
inventory.

Figure 4 : Inventory list form

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