Kitchen house rules

How to write Quality standards for kitchen from finediningindian.com

Quality standards that keep the kitchen process together also give a proper guidelines for your staff
in performing the standards up to your expectation and there by achieving high results in customer
service

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Function: Blast Chilling

Why?:: To cool down any food stuff to 5ºC within 90 minutes in order to comply with Food Safety
Regulations.

How?:

(1) Place the food stuff on a trolley within the Blast Chiller and place a probe into the core of the
food item.

(2) Close the door and set timer on 1½ hours and press Blast Chill.

(3) Fill in the Blast Chiller form, entering day, date, food description, and probe temperature and
employee name. (See form attached)

(4) When the food has cooled down, fill in the probe temperature and remove the food item from the
chiller.

(5) If you are leaving the food item overnight, the chiller will automatically switch to storage after the
timer has finished. The food item should then be removed the next morning.

(6) The blast chiller is highly powered and air velocity is much higher than normal, thus drying out
food very quickly.

Results:

(1) There will be no hot food left in kitchen which will create a better shelf life.

(2) The risk of food poisoning will be reduced due to the appropriate handling Procedure.

(3) The quality of the product is increased by the rapid cool down.

(4) The kitchen will have an efficient work plan and organisation by giving the products a longer
shelf life.

(5) Spot checks will be carried out by Chef IN CHARGE /Sous Chef.

Drafted by________________________________Date___________

Authorised by_______________________________Date___________


Function: Communication Skills

Why?:: To communicate with staff through the staffing structure.

How?:

(1) Better communication can be passed on by the following methods:

a. By mouth. This is the quickest and most effective method because it involves on the job
training
b. By memo. This is also very important because you can keep records of information to go
back to if past communication fails.
c. Don‟t rely on a third party to pass messages on, as they can be told incorrectly.
d. Pass over book. Another good method this is very good between two members of staff
working on the same section e.g. vegetables, sauce larder.
e. Hand over book. This is between the head chef and the Sous chef, it is very important for the
day to day running of the kitchen

(2) By following these methods a very good working practise should evolve.

(3) Better working conditions and fewer mistakes should be made.

(3) It is an employee‟s duty to inform their senior chef or duty manager if they identify any hazards.

Results:

(1) Produce a hand over sheet for departmental sections.

(2) Use good clear communication between senior chefs and staff, menu, etc; once signed there is
no excuse for it not to be executed.

Drafted by________________________________Date___________

Authorised by______________________________Date___________


Function: Bread and Dairy Checklist

Why?:: To ensure correct stock levels of highly perishable goods.

How?:

(1) The Dairy and Bread Order Form must be filled in on a daily basis in the morning,
ensuring that the correct number of items is entered.

(2) The form must be passed to the Head Chef or senior Chef, giving any other relevant information.

(3) The stock must be rotated by placing the oldest stock at the front and all fresh items at the back.

(4) The How? will be a double check on Date Stamping How?.

Results:

(1) At no point will any Kitchen Personnel be using out of date Bread and Dairy items.

(2) Wastage will be minimised through efficient ordering.

Drafted by________________________________Date___________



Function: Butcher List

Why?:: To help plan mis-en place and control stock and wastage

How?:

(1) Fill in the form in Butchery when taking meat out if the Butcher is not present.

(2) Always ask senior chef on duty if you are unsure of meat cut quality.

(3) Always report any stock taken.

(4) Check date stamp and freshness of the product.

Results:

(1) Prevent wastage.

(2) How? will support the stock control system.

(3) Harmonise Menu Standards.

Drafted by________________________________Date___________



Function: Colour Coded Chopping Boards

Why?:: To ensure that the correct chopping board is used for each of the
different Food Groups to avoid Cross Contamination, therefore complying with Food Hygiene
Regulations.

How?:

(4) Each colour relates to a Food Product Group

 - Red Raw Meat
 - Brown Cooked Meat
 - Blue Fresh Fish
 - Green Fruit and Vegetables
 - White Dairy Products
 - Grey Fruit and Vegetables

Always refer to the Wall Chart if in doubt.

(5) To prevent Cross Contamination between different food groups, always use the correct
chopping board for food preparation.

(6) You should only use the board for one task, always replace.

(7) Under no circumstances should the board be wiped clean. All boards should be sanitised
by placing the board through the dishwasher.

Results:

(1) The number of reported Food Poisoning allegations will be minimised by maintaining
hygienic working conditions.

(2) The Senior Chef will provide „On the Job‟ supervision.

(3) All Kitchen Porters will receive training in Sanitising Procedures?s

Drafted by________________________________Date___________



Function: Closing Procedures

Why?:: To ensure that the Kitchen is left safe and locked

How?:

(1) Ensure that the date, time and signature is recorded onto the form.(See attached)

(2) Following the form, check all appliances, doors and locks and tick the relevant box once the
check has been completed.

(3) When checking the fridge‟s ensure that the temperature is correct.

Results:

(1) All Health and Safety Hazards will be minimised.

(2) The possibility of thefts and other breach‟s of security will be eliminated.

(3) There will be no report from the Night Manager stating breach‟s of security.

Drafted by________________________________Date___________



Function: Complaint handling for staff

Why?:: To ensure all guest complaints are dealt with appropriately and the guest is satisfied
with the outcome.
How?:

1) Where possible take the guest somewhere quiet, away from other guests.

2) Introduce yourself to the guest by name and Function and ensure that you find out the guests
name and use their name throughout your conversation.

3) Always listen, letting the guest explain the problem in full, (take notes to help you).

4) Apologise.

5) Respond and check your understanding of the problem.

6) Find out, if you don‟t know already, exactly what the guest wants (i.e a new room, fresh steak
etc).

7) Explain to the guest exactly what you can do.

8) Discuss and agree action and then you must ensure that the action is taken immediately.

9) Always follow through by checking that the customer is satisfied with the action.

10) Apologise again.

11) If at any point you feel that you can‟t resolve the problem yourself then explain the problem to
your Departmental Manager who will then take over.
Results:

1. All complaints will be dealt with in an efficient and professional manner.

2. Increase in customer satisfaction when the problem is resolved.

3. Decrease in Drafted complaints to the Managing Directors.

4. No loss of business due to complaints being handled inappropriately.

5. New standards will be communicated to staff reducing and minimising mistakes made through
lack of knowledge about the standard.

6. There will be no complaints regarding staff not complying with the new How?s.

7. General communication within department will improve.

Drafted by _______________________________ Date______________

Revised by ______________________________ Date ______________

DUTY MANAGEMENT RESPONSIBILITIES

 Responsible for the well being of the hotel and it‟s grounds.

 Supplying, controlling all keys/locks within the hotel complex.

 Contact person for the system and it‟s equipment.

 Contact person for isolating fire zones for any cleaning or other reason.

 Any accident that occurs should be reported to the duty manager and the appropriate form
filled in and the accident logged.

 Any irregularities within the hotel or its grounds should be reported to the duty manager.

 Any thefts from within the hotel should be brought to the duty manager‟s attention.

 In the absence of either the Executive Head Chef or a Food and Beverage manager the duty
manager will have the authority in conjunction with the Sous Chef, for any decision concerning
a kitchen or food and beverage matter that affects the hotel and its guests.

 Outside the hours of 08.00 – 16.30 Mon – Fri any maintenance matters should be brought to
the attention of the duty manager.

 The duty manager has access to the hotel stores outside normal hours for emergency’s
only.

 Any problems with staff accommodation can be brought to the attention of the duty manager
in the absence of the personnel department.

 Contact person for housekeeping matters in the absence of a senior member of
housekeeping.

 Responsible for lighting and heating within the hotel.

 Responsible for all security in the hotel and it‟s site (surveillance equipment).

The above list is not exhaustive and forms the basis for guidelines only; other departments may use
it as a reference.


FIRE Procudures

ACTION ON DISCOVERING A FIRE

1) RAISE THE ALARM: By breaking the glass of the nearest red Alarm call point.

CALL POINTS: 1) By Kitchen Exit Doors.

2) ATTACK THE FIRE: Using the correct fire fighting Equipment, but only if it is safe
to do so.

FIRE APPLIANCES:
1) CO2 by Exit Doors.
2) Water Extinguishers in Kitchen, XYZ Room and …… Room.

(Do not use Water Extinguishers on Electrical Fires).

LEAVE THE AREA: If the fire is too big to tackle or if you feel that you are in danger.

FIRE EXITS: 1) Down stairs and along back.
2) Via …… Room or
3) Via XYZ Room.
4) Through door at back of Kitchen and then through Games
Room.

ACTION ON HEARING THE ALARM

When the Alarm sounds, Switchboard or Reception will Fire Page the Fire Team, The Fire Team will
make their way to Reception as quickly as possible. The first Two members of the Team will be sent
to investigate the cause of the Alarm. The Investigating team will then report back to the Duty
Manager.

If the Alarms sound in the XYZ Kitchen, carry out the Evacuation How? as your Zone may have
triggered the Alarm.

IN THE EVENT OF A REAL FIRE
The Duty Manager will activate all the alarms and evacuate the hotel. When the Alarms sound in the
area of the XYZ Kitchen, carry out the Evacuation How?.

EVACUATION HOW?

This How? is only to be carried out if there is no personal danger. If you feel in danger at anytime
leave the building immediately.

By the Senior Chef present:

1) Turn off all Electrical Points, but leave the overhead lights on.
2) Turn off the mains Gas Supply.
3) Collect the Staff Rota.

4) Collect any important invoices or documents.
5) Leave the Kitchen closing all the doors behind you.
6) Check that the Kitchen is clear.
7) Leave the Hotel by the nearest available exit and go to the Assembly Point.

8) Conduct the Kitchen Staff Roll Call.
9) Report to the Duty Manager with details of the Roll Call.
10) Stay at the Assembly Point in your Departmental group for further instructions.

By Kitchen Staff.

1) Leave the Hotel by the nearest available exit and go to the Assembly point.
2) Stay at the Assembly Point in the Kitchen Departmental group for Roll Call and wait for further
instructions.
3) Do not re-enter the Hotel until told to do so by the Duty Manager or Fire Service.

ASSEMBLY POINT IS THE AREA IN FRONT OF …………………..

Drafted by________________________________Date___________



Function: Escape Routes

Why?:: To comply with Fire Precautions Act and maintain a safe working
environment.

How?:

(1) All fire escape routes should be inspected in every shift to ensure that they are free from
obstruction.

(2) This should be recorded on the temperature checklist, therefore ensuring it is carried out
both in morning and afternoon.

(3) If there are any problems or obstructions then report them to the Duty Manager. If you can
remove the obstruction yourself then you should, still informing Duty Manager.

Results:

(1) All records will be kept in Chefs office for 3 months.

(2) All Fire Exit obstructions will recorded and removed, complying with Legislation

(3) Duty Manager and Security will make visual checks during shift walk rounds

Drafted by________________________________Date___________



Function: Date Stamping of Food Stuff

Why?:: To ensure good stock rotation and compliance with the Food Labelling
Regulations.

How?:

(1) Upon receipt and / or preparation of food stuff, the weekly colour coded labelling system
must be applied (see sheet attached).

(2) All high risk foods have a 3 day shelf life including the day of production.

(3) Vacuum packed foods carry a 5 day shelf life.

(4) All products out of the freezer carry a 3 day shelf life.

(5) Always add your initial to the day/date sticker next to the date.

(6) Distributors of stickers are situated in the Loading Bay, Butchery, Gallery, Larder and
sauce section.

(7) Additional labels should be filled out with any „Home Freeze Food Stuff‟, detailing date,
time in, time out and employee‟s name.

Results:

(1) There will be a reduction in the amount of food wastage.

(2) The above How? will guarantee that fresh quality products will be used at all times.

(3) The risk of food poisoning will be minimised and a reduction in the amount of allegations.

(4) Spot checks will be carried out on a random basis by Chef/Sous Chef.

Drafted by________________________________Date___________


Function: Energy Conservation

Why?:: to cut down on wastage of energy through negligence, and reduce costs, and preserve the
environment in which you‟re working

How?:

1. switch on equipment as and when necessary
2. make it your „business‟ every time you see energy been wasted to act upon it and to report it
to the appropriate person
3. do not overuse products, it does not clean better or work faster
4. pay special attention to dishwashers and waste disposals
5. behave as if you are paying the bills

Results:

1. better management of energy
2. better prevention of incidents
3. better work conditions

Drafted by________________________________Date___________



Function: Early Shift Duties for Senior Chef

Why?:: To ensure the orderly and efficient running of the Kitchen

How?:

(1) Check that everything is open including all fridge‟s and doors.

(2) All rotas should be checked to ensure that all employees are on duty.

(3) The Dairy and Bakery stock-take should be completed.

(4) Ensure everything is double-checked with regard to the days xyz sheets.

(5) Carry out all the ordering with the Chef.

(6) After the 9.30am Heads of Department meeting, confirm any changes with the Chef

and the requirements of the day in a 10am meeting.

(7) Ensure that this information is communicated to the relevant kitchen sections.

(8) Ensure the Hygiene schedule is implemented throughout the kitchen.

(9) Conduct a temperature checklist and sampling of food items.

(10) Supervise all kitchen sections throughout shift in line with the day‟s requirements.

Results:

(1) There will be no problems or complaints from kitchen staff through lack of
communication regarding the requirements of the day.

(2) The day will go accordingly to the xyz sheets and the possibility of complaints
from guests regarding timings, menus and standard of food etc will be minimised.

(3) The productivity and efficiency of kitchen staff will increase.

Drafted by________________________________Date___________


Function: Dry Store and Cellar Requisitions

Why?:: To ensure efficient planning of the ordering of goods through careful monitoring
of xyz requirements.

How?:

(1) All requisitions should be completed in ink giving the day, date and section.

(2) The requisition must be handed to the senior chef the night before or by 9am the same day.

(3) The requisition should be completed in conjunction with mise en place checklist, which enables
more efficient planning for the arrival of guests ensuring maximum freshness of all products
used.

(4) Always work with other sections where possible to share stock.

Results:

(1) There will be a reduction in wastage through efficient ordering.

Drafted by________________________________Date___________


Function: Departmental Uniform

Why?:: To be able to identify staff within a department and hold the image of XYZ, with an
emphasis on practicality.

How?:

Results:

1) All kitchen staff will be recognisable to guests.

2) All members of the kitchen department will uphold the image of XYZ.

3) The Head of Department / Supervisor will check everyone‟s uniform on arrival to work.

Drafted by _____________________ Date _________________

Revised by _____________________ Date ________________


Function: Departmental Fire How?s

Why?:: To ensure that every member of staff knows and understands the Fire How? that must
be followed within their department.

How?:

1 Departmental Fire How?s should be issued by the Head of Department on the first working day.

2 A general walk round of the department, showing where the call points, fire exits and fire
appliances are situated and a visit to the staff assembly point will be carried out by the Head of
Department.

3- All specific duties that the employee is expected to carry out during the Fire Alarm will be fully
explained.

4- The two basic How?s that must be followed are:
Upon discovery of a fire
Upon hearing the Fire Alarm

5- There will be a Basic Fire Training sessions carried out on a regular basis by the Security
Manager. This will be for all new starters and as a refresher for other members of staff.

Results:

1. There will be a short verbal test given by the Head of Department to check the understanding
of departmental How? and responsibilities within 2 weeks of start date.

2. All employees will receive departmental Fire Instructions before their Basic Fire Training
Session.

3. The Fire How?s will be adhered to at all times including false alarms and mock evacuations.

Drafted by ____________________________ Date _________________

Revised by ___________________________ Date _________________

ON DISCOVERY OF A FIRE


1) RAISE THE ALARM BY BREAKING THE GLASS OF THE NEAREST RED CALL POINT.

2) WHERE POSSIBLE FIGHT THE FIRE.

3) CLOSE ALL WINDOWS AND DOORS.

4) CLOSE ALL FIRE DOORS AS YOU PASS THROUGH WHEN EVACUATING.

5) IF INSTRUCTED TO DO SO ALERT GUESTS.

6) GO TO YOUR ASSEMBLY POINT AND
STAY THERE.

UPON HEARING THE FIRE ALARMS


1) CARRY OUT ANY SPECIFIC DUTIES YOU HAVE WITHIN YOUR DEPARTMENT.

2) SWITCH OF ALL ELECTRICAL / GAS OPERATED EQUIPMENT WHERE APPLICABLE.

3) MAKE YOUR WAY OUT OF THE BUILDING THROUGH THE NEAREST FIRE EXIT.

4) ONCE OUTSIDE THE BUILDING GO TO YOUR ASSENBLY POINT AND STAY THERE.


ACCOUNTS

Function: Completion of Purchase Order Forms

Why?:: To ensure that all hotel purchases are correctly authorised prior to placing the
order and to assist delivery of the goods and processing of the invoice.
How?:

(1) Each department has its own purchase order book and only purchases relevant
to that department should be entered.

(2) See enclosed copy for all sections to be completed. Department heads should
countersign orders and orders over £500.00 should be approved by the Line
Manager before going to the Managing Director.

(3) All orders should be correctly authorised before the order is placed.
Up to ….00 Head of Department
Up to …..00 Line Manager
Over ….00 F&B Director

(4) The four copies must be correctly distributed at the relevant time.

White -To Accounts Payable once the goods have arrived and
the order is satisfactory
Yellow - Immediately to the person receiving the goods
Blue - Immediately to Accounts
Always take a copy for your own records
Results:

(1) Efficient & accurate acceptance of deliveries
(2) Prompt processing & payment of invoices
(3) Reduced number of queries on purchase ledger system
(4) Timely monthly management accounts

Drafted by________________________________Date___________



Function: FLEXIBILITY/ NATURE

To become the best Work place

Why?:: to understand the nature of catering and customer‟s demands, to enable
F&B operations

How?:

1- chefs knows “the buzz” of service, equally important its little bit extra, which makes
the customer feel special
2- to understand everyone else “job” and “problems, thus helping you to be more flexible
3- to help carry out other duties, within reasons, when ask to do so by a supervisor
4- to respect all positions, everyone job is as important as yours is
5- to be of “good nature”, no Gordon Ramsay is welcome in this kitchen

Results:

1- to help harmonise work conditions

2- to help with harmony between dept.

Drafted by___________________ _______________Date___________

Authorised by________________________________Date___________

ACCOUNTS

Function: Hiring Of Equipment

Why?:: To ensure that all charges for equipment hire are invoiced correctly and that
items are returned promptly thus reducing additional costs.

How?: See attached form

(1) The person ordering the goods must fill in sections highlighted in orange.

(2) The Purchase order should be completed in the normal manner apart from
„Description of Goods‟ where “as per attached sheet” may be Drafted. The
Purchase order should be totalled and authorised in the correct manner. A price
for breakages/damage should be ascertained at the time of order.

(3) A copy of the hire form should be attached to the yellow copy of the P/O and
both the yellow and pink copies should be sent to Accounts prior to the arrival of
the goods.
N.B This is the only occasion when the pink copy of the P/O should be sent to
Accounts prior to delivery as they will be responsible for receiving and returning
the goods.

(4) When returning goods to the delivery bay for pick up, please advise Accounts of
any breakages/damages etc. These discrepancies should be conveyed to the
person ordering the goods prior to them being returned.

(5) Accounts should fill in all the sections highlighted in yellow and ensure all
signatures are obtained.

(6) All breakage/damage charges invoiced by the hire company must be authorised
in the normal manner.

(7) Accounts should check return dates on hire equipment forms on regular basis to
ensure goods have been returned on time.

Results:

(1) No items on hire unnecessarily
(2) Reduced charges for equipment hire & breakages
(3) Fewer discrepancies on purchase ledger invoices

Drafted by________________________________Date___________


Quality Standard
Kitchen

Function: Food poisoning / Reporting illness

Why?:: To prevent a spread of illness through the department.

How?:

(1) As soon as the member of staff phones in sick with a problem, they should see their doctor
immediately.

(2) Once diagnosed with an illness if sickness is over 3 or more days then a sicknote is required
from their doctor.

(3) If the illness is found to be food poisoning, they should not come into contact with any of the
chefs or other food production staff.

(4) The local environmental health officer should be informed by the patient‟s doctor, if this is not
carried out then it is our responsibility to do so.

(5) In any case like salmonella all kitchen staff are required to give a stool sample these should then
be given to the relevant authorities for examination.

Results:

(1) Diagnose the problem as soon as possible.

(2) Good health and food hygiene should be carried out.

(3) Only contact the environmental health officer once food poisoning has been diagnosed.

Drafted by________________________________Date___________


Kitchen

Function: Freezer Checklist

Why?:: To ensure there is adequate rotation, ordering and stock levels of frozen
goods.

How?:

(1) Every Wednesday a stock take of all products within both freezers should be carried out
and the information filled out onto the appropriate form. (Excluding Meat Stocks)

(2) Enter Day/Date and signature onto the form.

(3) Ensure that the amount entered is correct i.e. boxes, cartons, cases.

(4) Always check Date Stamp and Use by Date.

(5) To report any items and /or misuse of freezer.

Results:

(1) Wastage will be reduced due to correct ordering and stock rotation.

Drafted by________________________________Date___________


Kitchen

Function: Hand-washing Facilities

Why?:: To meet the responsibility of „Due Diligence‟ by working in strict hygienic
conditions and preventing cross contamination.

How?:

(1) All food handlers must wash their hands at the following times;

- Upon entering the premises.
- After using the toilet.
- After smoking.
- After handling chemicals.
- Before and every time you handle different food items.

(2) Hand wash soap should always be used for washing hands.

(3) Always use disposable paper towels to dry hands.

(4) Each member of kitchen staff are responsible for maintaining this facility within their
respective sections.

Results:

(1) All Kitchen personnel will promote a clean and hygienic image throughout the Hotel.

(2) The risk of cross contamination will be minimised.

(3) The responsibility of showing „Due Diligence‟ will be met by every employee, thus
creating safe and pleasant working conditions.

(4) Spot checks will be made by Chef/Sous Chef.

Drafted by________________________________Date___________


Kitchen

Function: Hazard Identification

Why?:: To prevent any personal injuries

How?:

1. The responsibility lies with the senior members of staff, to inform the maintenance supervisor
or general manager.

2. It is an employee‟s duty to inform their senior chef or duty manager if they identify any
hazards.

3. Each month a hygiene hazard check list should be carried out, to ensure hazards are spotted
before they become dangerous.

4. Any problems found on the check list should be reported and fixed immediately.

5. Subsequent monthly reports should determine whether or not action has been taken to fix the
problem.

Results:

Drafted by________________________________Date___________


Kitchen

Function: Hygiene Audit

Why?:: To ensure practical compliance with Food Safety Policy, adhere to high
standards of personal hygiene and highlight areas for action in respect of
maintenance repairs.

How?:

(1) The hygiene audit should be carried out every month by Executive Chef or Sous Chef

(2) It is important to work in an efficient manner following the audit through each area outlined on the
sheet, taking into account the previous report and action to be taken.

(3) As you work through each area, if there are any serious points then the Executive Chef or
relevant manager should be informed immediately so prompt action can be taken.

(4) All points should be prioritised based on the following;
1. Immediate Action
2. Action within 3 months
3- Action within 6 months

(5) Always ensure that you delegate the action to the relevant member of staff and enter their name
in the relevant column.

(6) All actions points delegated to someone else should be followed up to make sure they happen.

Results:

(1) Due diligence will be met in line with Food Safety regulations.

(2) Increased standards of Hygiene, reducing risk of contamination.

(3) Decrease in the number of action points in subsequent hygiene reports.

Drafted by________________________________Date___________


Kitchen

Function: Health and Safety in the Kitchen

Why?:: To ensure that all staff to comply with Health & Safety Legislation so the kitchen
environment is a safe, healthy place to work.

How?:

(1) Every employee has a legal responsibility to ensure that they take reasonable care for their own
Health & Safety and that of others who may be affected by their actions.

(2) They must co-operate with their employer by following Safety Policy‟s, rules, practice and safe
habits without taking shortcuts.

(3) They must not interfere or misuse anything provided in the interests of Health & Safety.

(4) All employees‟ must look for Hazards and report them immediately to their supervisor or
manager.

(5) All accidents must be reported, no matter how trivial, to the Head of Department who will fill out
an accident form .This information will then be entered into the Hotel‟s accident book. This is a
legal requirement.

(6) There is a first aid box in Reception, FOH Office, Maintenance Office, Personnel Office,
Housekeepers Office , Main & satellite Kitchens. All staff should be aware of the location of the
nearest box.
If a Qualified First Aider is required then Switchboard should be contacted by dialling „0‟ stating
name and location of accident and they will page the first available First Aider.
(7) Attached is information specifically related to Health and Safety in the Kitchen.
It is important that this information is understood and related to your particular department and all
safety How?s are adhered to.

(8) The Training & Development Officer will carry out basic Health and Safety training.


Results:

(1) Employee awareness of Health and Safety issues will increase through training sessions and
Training Officer and Head of Department will test knowledge.

(2) The risk of accidents will be minimised through all employee‟s practising good Health and
Safety habits.

(3) The risk of the Hotel and individuals being brought to court over breach of Health and Safety
Legislation will be minimised.

Drafted By__________________________Date___________

Revised by_________________________Date___________

ACCOUNTS

Function: Food & Beverage Deliveries

Why?:: To ensure that all food & beverage deliveries are of the highest quality and are
not contaminated.


(1) All the food supplier vans should be checked at least once a week with the
temperature probe. If at the time of delivery chilled food is above 10 C or frozen
food above –14 C the delivery should be rejected.

(2) Food should not be left on the floor unattended for long periods of time.

(3) The time of all fresh or frozen food deliveries should be recorded on top of the
delivery note and the Chef should be notified immediately. The kitchen porters
should collect these goods within 30 minutes of delivery. If this is not done, it
must be brought to the Chef‟s attention.

(4) There should be a chef present for all meat, fish and French vegetable deliveries
to check the quality and shelf life of all the products.

(5) Any cause for concern over the cleanliness of the delivery personnel or vans
should be reported to the Head Chef.

(6) The sell by dates of all food & beverage should be checked on delivery and a
correct How? of stock rotation should be followed. The kitchen porters should
date stamps all dairy produce.

(7) Any items damaged or not of the correct standard should not be accepted and
the paperwork adjusted accordingly.

(8) The delivery bay must be maintained in accordance with the quality standard
Drafted for health & hygiene.

Results:

1. Products should be of a better quality and have a longer shelf life, thus reducing food
costs.

2. There should be fewer negative comments on the health & hygiene report.

Drafted by________________________________Date___________


Kitchen

Function: Dish of the Day Forms

Why?:: To ensure that the correct form is completed for the requirements of
the Dish of the day.

How?:

(1) The form must be filled out including Date & Prepared by information(Provide a format)
and handed in to the chef‟s office the night before.

(2) You must always obtain the selling price and authorisation signature from Senior Chef.

(3) Always try to use your imagination and products that require usage when deciding on the
plat du jour. If in doubt, always consult the Senior Chef.

(4) Always inform the Restaurant Staff exactly what the „Dish Of The day „is.

Results:

(1) The Senior Chef will receive the correctly filled out form each evening for the next day‟s
Dish of The Day.

(2) The specials will always be correct as the senior chef will check them upon receipt

(3) Wastage will be reduced through effective use of food products.

Drafted by________________________________Date___________


Kitchen

Function: Kitchen structure

Why?:: to understand everyone else position and duties thus helping with the smooth running of the
kitchen

Executive head chef

Executive Sous chef

Sous chef

Juniors Sous chef

Chef de partie grade 1,2,3.

Demi chef de partie grade 1,2

Kitchen assistant grade e 1,2

Results:
Iip standards are linked with job description and will be at anyone disposal, in order to familiar
yourself with other people‟s task and make a more accurate picture as to how the whole dept
operates and job links

Drafted by________________________________Date___________


Kitchen

Function: Personal Hygiene

Why?:: To avoid the possibility of bringing bacteria into the workplace and ensure
that everyone looks professional.

How?:

(1) You must only change into your chef whites once you are within the Hotel.

(2) Once dressed, avoid leaving the Hotel as you can pick up bacteria from outside the Hotel
i.e. bin area, refuse, and animals such as dogs, cats & birds. This bacteria can cause
contamination.

(3) Your whites should be laundered every other day or daily if required. this will help
prevent perspiration and contamination.

(4) Always use plastic gloves and aprons if moving between raw and cooked food products.

(5) Always clean hands and nails after using the toilet, sneezing, blowing nose, disposal of
waste and smoking.

(6) All long hair should be tied up and netted, then covered with a cap or hat. All short hair
should be covered with a hat and kept short and tidy.

Results:

(1) Senior Chef will make a visual daily inspection.

(2) The risk of contamination will be reduced.

(3) All individuals will receive guidance and support in these matters to ensure that they
look after their own Personal Hygiene.

Drafted by________________________________Date___________


Quality Standard
Kitchen

Function: Xyz Menu Advice Memo Board

Why?:: To ensure all food requirements meet the customer‟s expectations and all
Changes in numbers, timing‟s, and special requirements are known to all.

How?:

1) To check every morning and confirm at 10.00am meeting all requirements and follow up
several times throughout the day, the master copy outside Chefs Office.

2) Inform all staff members within your section of all changes.

3) Always double check with the Head Chef or Sous Chef if you are unsure about any
requirements such as timing‟s, venue and numbers and never assume any of this
information.

4) Always fill in Section Mis en Place list and ensure any amendments are made.
(see attached form)

Results:

1) Supervisors will check Mis en Place list.

2) 10.00am Meeting will confirm changes after 9.30am departmental meeting of numbers.

3) There will not be any negative comments about the quantity or timing of the food.

4) Each xyz will run smoothly through better planning and will increase the amount of
positive comments from organisers.

Drafted by________________________________Date___________


Kitchen

Function: Mise En Place Forms

Why?:: To ensure that work is planned in advance in order to manage time and
increase productivity

How?:

(1) The form must be completed with the time, number of covers and quantity required.

(2) By assessing priority of work a time scale can be used to monitor quality of work and
promote efficiency.

(3) By using forms, section ordering can be made more efficient and enables chefs to be more
productive and further Mis En Place can be planned ahead.

Results:

(1) Senior Chef will use forms to monitor workload and production on a daily basis or as
required.

(2) Efficiency and productivity will increase helping to reduce costs.

Drafted by________________________________Date___________

Authorised by________________________ _____Date___________

Kitchen

Function: Night Room Service Checklist

Why?:: To ensure that a sufficient stock of Food at the required standard is left
en – place for the Night Staff.

How?:

(1) Always check with the Senior Chef the Hotel occupancy and the quantity required.

(2) The date stamp and freshness of the product must always be checked.

(3) Always replace and add stock as required.

(4) After the fridge has been checked and stocked, you must always obtain signature from senior
chef on the completed form (Provide Form).

(5) Always double check through the list with the Duty Manager as and when required.

Results:

(1) The possibility of the Night Staff running out of food items will be minimised.

(2) Complaints from Guests regarding the availability and quality of food items will be
reduced.

Drafted by________________________________Date___________


ACCOUNTS

Function: Requisitions

Why?:: To ensure that departmental requirements can be met on time and where goods
are not available they can be quickly acquired. It ensures accurate stores control
and monitors the expenditure of individual departments.


(1) Each department has its own set of requisition books and items must be entered
in the correct book i.e.: food in the food stores book, stationary in the general
stores book. NO ITEMS WILL BE ISSUED WITHOUT AN AUTHORISED
REQUISITION.

(2) All requisitions must be filled in correctly and authorised by the Head of
Department, or in their absence, their deputy.

(3) All requisitions should be placed in the Accounts pigeon-hole by 8.00 a.m on the
day for which they are needed.
N.B the Stores is not open on Sundays so requisitions for the week-end should
be submitted no later than 8.00 a.m on Saturday.

(4) Goods should be collected from the stores no later than 12 noon. Issued &
received columns should be completed and items checked thoroughly.

(5) Requisition books can be obtained from Accounts but a new one will not be
issued unless the old one is returned. If a requisition is cancelled the bottom
copy must be left in the book and the appropriate explanation Drafted on it. The
white copy should be sent to Accounts.

(6) The Stores are manned by Accounts from 8.00 a.m to 17.30 p.m on Monday
through to Friday and from 8.00 a.m to 12.00 noon on Saturdays. Outside of
these times items can only be requisitioned by the Duty Manager with the keys
being signed in & out accordingly and the relevant paperwork MUST be
completed before the goods are removed from the Stores.

Results:

(1) Fewer Stores variances on stock takes
(2) Reduced departmental expenditure
(3) Requisitioned items always available when required

Drafted by________________________________Date___________


Quality Standard
Kitchen

Function: Reporting Maintenance Requirements

Why?:: To maintain the kitchen facilities in optimum condition to promote an efficient,
safe and professional work environment.

How?:

(1) Always report any defective equipment to the Chef or Sous Chef immediately by filling
out a Maintenance Request Form. (See form attached)

(2) The request forms are found on the large notice board in the Main Kitchen.

(3) All maintenance requests are logged in the relevant book, the actioned, following
How?s.

(4) Other information that should be logged is follow up on maintenance requested and date of
action.

(5) All requests should be retained on file for a minimum of 3 months.

(6) Any re-occurrence of problems should be directed to the Chef.

Results:

(1) A formal record of all maintenance requests will be kept and problems will be prioritised.

(2) The Health and Safety Regulations will be adhered to at all times.

(3) Records will enable the department to trace history of handling problems.

(4) The Head Chef will be fully aware at all times about action being taken to carry out
maintenance requests.

Drafted by________________________________Date___________


Kitchen

Function: Safe Storage of Food

Why?:: To ensure that all Food Items are kept pest free and to preserve shelf
life.

How?:

(1) Only Food Grade plastic should be used for food storage.

(2) Under no circumstances should any containers that have had chemicals in be recycled for
food storage.

(3) All food containers that have had mayonnaise and ice cream in should not be recycled for
food storage.

(4) All storage containers should have a reusable airtight lid.

(5) Butchery Trays and fish trays are for that Why?: only to prevent cross contamination or
tainting.

(6) Any damaged containers should be replaced.

(7) All containers should be kept clean and sealed. They must be sanitised through the
dishwasher.

Results:

(1) The risk of cross contamination is minimised through correct use of storage containers.

(2) All containers will be checked by chefs as they are being used and through Hygiene Audit.

Drafted by________________________________Date___________

Authorised by___________ __________________Date___________

Quality Standard

Kitchen

Function: Sanitising How?s

Why?:: To prevent the transmission of diseases transmitted through unsafe handling
of food and food borne disease

How?:

(1) Always use hand wash basin, not food or equipment sinks to wash hands.

(2) Always use the correct diversity of product as per your HACCP training.

(3) Always use plastic gloves for dirty jobs.

(4) Always wipe spillage‟s.

(5) Always apply the minimum contact of sanitising agent when cleaning.

(6) Ensure that your hands and nails are washed frequently.

(7) Never mix chemicals, use the right dosage according to instructions, more powder doesn‟t
mean better cleaning.

(8) Always wipe surfaces dry with a squeegee or disposable paper, never use cloth towels.

Results:

(1) The transmission of bacteria and germs will be minimised therefore reducing the
possibility of food poisoning outbreaks.

Drafted by________________________________Date___________


KITCHEN

Function: SANITISE CHOPPING BOARDS

Why?:: to comply with health and safety regulations

How?:

1-for late shift duties
2-get the correct container filled with the right amount of dbx powder with boiling water.
3-immerse the boards and apply weight to keep the board submerged.
4-leave overnight
5-for early shift duties
6-remove boards and place through dishwasher
7-never sore flat, keep on the special racks
8-place in section according to charts

Results:

1-Prevention of cross-contamination
2-Proper storage will ensure good hygiene and ease of working conditions

Drafted by__________________ Date___________

Authorised by_________________Date___________

Kitchen

Function: To cope with Pressurised or Busy Period

Why?:: to help everyone coping with unexpected requests/circumstances in order offer, better
customer service

How?:

1-to use common sense and to remain calm and collected
2-to refer any request to immediate senior person available
3-within reason, request should be met
4-in difficult case refer matter to senior F&B manager available to handle with customer
5-do not get into an argument with the waiting staff

Results:

1-to reduce complaints
2-to eliminates misunderstanding of problems and reduces friction within departments

Drafted by_______________________Date___________

Authorised by_____________________Date___________

Kitchen

Function: Stock Rotation

Why?:: To maintain a High Quality of all Products, reducing wastage and food cost.

How?:

(1) The Hotel applies the „First In, First Out‟ rule by placing all new food products behind
or underneath the „Old‟ product.

(2) To be able to recognise the older food products, you should always use the „Date
Stamping‟ How? as outlined in the Drafted Quality Standard. These older products
should always be used first.

(3) It is important to take account of the business levels and existing stock before re-ordering.

(4) To ensure that stocks are not duplicated, always check your stocks and liaise with other
sections.

Results:

(1) Food Wastage will be minimised.

(2) Senior Chef will carry out spot checks on stock

Drafted by________________________________Date___________


Kitchen

Function: Team leader

Why?:: to enable everyone to be part of an effective and pleasant workforce

How?:

1- anyone works better in a good atmosphere
2- in restricted working conditions , differences have to set aside , and a professional conduct is
expected
3- anyone turning problematic situation into a personal „vendetta‟ is in breach of professional
conduct and could face disciplinary action
4- been a team player is as much as about listening as trying to impose your own view
5- listening and discussion promotes understanding and respect for each other

Results:

1-to harmonise working conditions
2-to promote good spirit, thus giving customer service
3-to enjoy work and Colleagues Company

Drafted by__________________________________Date___________

Authorised by________________________________Date___________

All Departmental Managers

Function: Telephone Manners

Why?:: To ensure that the telephone is answered quickly and correctly in a clear and polite
voice throughout all the departments

How?:

1. The telephone must be answered within 3 rings. If it takes longer then you should add “sorry to
keep you waiting” to your greeting.

2. Ensure your speech is clear and not to fast to enable the guest to understand you clearly.

3. Familiarise yourself with the 2 types of ring.
Continuous ring = internal call
Intermittent ring = external call.

4. You should answer all telephone calls by stating “good morning, afternoon, evening” state the
relevant department and say “how can I help you”.

5. Where possible always use the callers name.

6. If you have to keep the guest waiting then you should use the “R” or silence button which will
keep them on hold and they won‟t be able to hear your conversations.

7. When transferring a call you must state that you are transferring them.

8. Always close the call by thanking them for the call or simply saying goodbye and ensure the
guest has replaced their receiver before you replace yours.

9. Never eat, drink or chew gum whilst you are using the telephone.

Results:

1. No guests will be keep waiting for an unreasonable amount of time and an apology will be
given if they have to wait.

2 There will be no complaints about employee attitude and manner on the telephone.

3. The Departmental Manager will monitor calls on a regular basis by listening and observing to
ensure the standard is being set.

Drafted by ____________________________ Date _________________

Revised by ___________________________ Date _________________

Kitchen

Function: Temperature Checklist

Why?:: To ensure that the temperature of all Food Items is monitored during storage
and production to comply with Food Safety Regulations.

How?:

(6) All fridges within the kitchen are numbered for ease of identification. (Provide Form)

(7) A temperature checklist form must be filled in twice a day at AM and PM. (see list
attached)

(3) The reading is taken from the LCD panel display and entered in the corresponding
columns on the checklist form with your initial, time and day.

(4) Every second day a random check will be carried out by the Sous Chef using an infrared
laser guided thermometer, giving a more accurate reading.

(5) All forms will be stored for a minimum of 3 months.

(6) The Shelf Life column should be filled out after examining the food stuff.

Results:

(1) The risk of wastage will be reduced due to active prevention of breakdown of fridges.

(2) At any given point the Chef will have full knowledge of the contents of each fridge and
the freshness of each product.

(8) The responsibility of showing „Due Diligence‟ will be met through good food safety and
handling.

(9) Spot checks will be carried out on a random basis by the Head Chef.

Drafted by________________________________Date___________


Kitchen

Function: Timekeeping

Why?:: to ensure everyone reports for duty in time as per rotas

How?:

1- to ensure all work shift is started in time, and report to supervisor

2-laundry should be picked up outside working hours (kitchen time does not cover laundry services)

3-all breaks are to be taken with a supervisor„s approval and recorded in timesheets

4-to ensure customer‟s requirements are met in time and prevent shortcut in work practise

5-to maintain team spirit by not „letting down‟ workmates repeatedly

Results:

1-efficient running of kitchen
2-improved atmosphere
3-internal&external customer‟s requirements met

Drafted by_______________________________Date___________

Authorised by_____________________________Date___________


Many Thanks for downloading if you plan to
introduce the a standardised house rules in
your Kitchen please feel free to write at
mailto:finediningindian.com@gmail.com

Creative team

www.finediningindian.com

Kitchen house rules

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