SOP - F&B Kitchen PDF

F&B Kitchen Department
Standard Operating Procedure

Update: 20.08.08 /CO-FBK-SOP-Index
Dara Hotels & Resorts Kitchen Department SOP Index
Code Topic
1. CO-FBK-SOP-001 Chef's Administration Task - Opening Procedures

2. CO-FBK-SOP-002 PA to the Executive Chef - Opening Procedures
3. CO-FBK-SOP-003 Fruit Baskets/Bowls and Fruit Juices
4. CO-FBK-SOP-004 Bakery Daily Tasks - Opening Procedures
5. CO-FBK-SOP-005 Butchery Daily Tasks - Opening Procedures
6. CO-FBK-SOP-006 Cold Kitchen & Pastry Daily Tasks - Opening Procedures
7. CO-FBK-SOP-007 Hot Kitchen Daily Tasks - Opening Procedures
8. CO-FBK-SOP-008 Planning of Purchasing
9. CO-FBK-SOP-009 Food Transfer
10. CO-FBK-SOP-010 Dairy Products Storage Procedures
11. CO-FBK-SOP-011 Fruit and Vegetable Procedures
12. CO-FBK-SOP-012 Fish and Seafood Procedures
13. CO-FBK-SOP-013 Meat Procedures
14. CO-FBK-SOP-014 Poultry Procedures
15. CO-FBK-SOP-015 Cold-Chilled Food Procedures
16. CO-FBK-SOP-016 Dry Food Storage
17. CO-FBK-SOP-017 Spoilage Report
18. CO-FBK-SOP-018 Technical Kitchen Equipment
19. CO-FBK-SOP-019 Basic Equipment-Containers for Receiving Food Items
20. CO-FBK-SOP-020 Kitchen Trainings
21. CO-FBK-SOP-021 Filing System
22. CO-FBK-SOP-022 Market Survey
23. CO-FBK-SOP-023 The Professional Chef - Hygiene & Safety
24. CO-FBK-SOP-024 Temperature Check List
25. CO-FBK-SOP-025 Handling of Robot Coupe Food Processor
26. CO-FBK-SOP-026 Sanitizing of Hands
27. CO-FBK-SOP-027 Cleaning Task List - Sample
28. CO-FBK-SOP-028 How to clean the Dishwashing Machine
29. CO-FBK-SOP-029 Dishwashing Procedures
30. CO-FBK-SOP-030 HACCP Standards (Thai)
31. CO-FBK-SOP-031 Safety in the Kitchen (English-Thai)
32. CO-FBK-SOP-032 DHR Standard Recipe Form-Template
33. CO-FBK-SOP-032.1 DHR Standard Recipe Form-Template Excel
This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. 1

Update: 06.07.08 / CO-FBK-SOP-001
Chefs Administration Tasks - Opening Procedures
Objective
This SOP shall ensure that all relevant tasks by commencing the administrative shift are in order and
followed.
Procedure
To report daily for duty, wearing the proper uniform and well groomed as per standard.
Daily check of all outlets opening breakfast, lunch and dinner and ensuring that they open on
time with a minimum workforce and that food is prepared as per standard and procedure in
each of the outlets.
Attend the daily executive committee meeting.
Conduct daily briefing in the morning with the outlet chefs.
To sign/distribute all outlet food store requisitions and transfers.
To check outlet log books and monitor minor or major problems of the past day.
Check received food if necessary.
Monitor and follow up short deliveries with receiving.
Approve pending purchase requests.
Sign direct purchase invoices.
Monitor daily market lists.

Executive Chef - Opening Procedures
Objective
This SOP shall ensure that all relevant tasks by commencing the administrative shift are in order and
followed concerning the PA of the Executive Chef. This SOP may only apply to Grand Hotels.
Procedure
To report daily for duty on time wearing the proper uniform and well groomed as per standard.
To collect necessary papers and documents from the pigeon hole/mailbox.
To check e-mail or memos and ensure that outlet chefs are copied on any relevant information.
Check any PRs that requires the Executive Chefs approval.
To monitor and update staff files and keep record of sick leave, pending holidays, vacation etc.
Monitor stationery items and request when necessary.
Print out daily report and file together with Sous Chefs checklist.
Log training reports in the computer.
To ensure all transfers for the previous days are given to the Cost Controller.

Fruit Basket and Room Amenity Setup
Objective
This SOP is to ensure that requests, quantity of order, presentation for fruit baskets/bowls and juices is
up to hotel company hygiene standard.
Procedure
Fruit Baskets/Bowls for guest rooms

Fruit bowls and juices are prepared by the designated Outlet and Chefs.
Replenishments are done by the Chefs (if requested and applicable).
Fruit baskets/bowls are covered with a plastic film, during delivery and setup in the guest room.
For Suites/Highest room category/Executive Floor, the fruit bowl must contain flowers.
Old/returned fruits to be sort-out and recorded, maximum old fruits to be re-used for juice/puree
/cut fruits in order to minimize waste.
Prepared fruit bowls to be kept in the chiller, if the arrival time is more than two hours after
assembling (with the production date and time).
Fresh Juice (For breakfast buffet and a la carte service)

Juice request in duplicate to be filled by the bartender (might vary in certain properties)
according to the business volume and assist by the outlet manager or assistant.
The approved juice request is to be submitted by the outlet latest by 15:00 by the following day.
Special juices to be prepared by the bartender i.e. mixed fruit juices.
The juices are poured on to the juice bottles and are collected by the respective outlets as per
the requisition. New goods can only be changed in exchange with the empty, old bottle.
Production date and delivery date is to be filled-out on the juice container by the concerned
outlet upon collection of the juice (if delivered to a service bar or buffet).
Fruit request by outlets to be submitted along with the juice request and to be collected
between 11:00 and 12:00 daily. Fruits will be issued upon availability on the market.
Chefs check delivery of fruits and grades.
Sample Picture of different Fruit Basket Setups:

Bakery Daily Tasks - Opening Procedures
Objective
This SOP is to ensure that daily tasks of the bakery are followed.
Procedure
Morning and evening shift is to make sure that the Bakery kitchen is clean, if not, follow-up with
Stewarding (floors, walls, windows only).
Morning shift is to set up the breakfast buffet bread selection (applies to Grand Hotels only).
Check fridge temperature and hygiene and log in/record in checklist.
Check and follow-up on non-available items.
Prepare mise-en-place for breakfast, lunch and dinner service.
Use provided basic recipes.
Ensure that all mise-en-place is covered, labeled and stored in the fridge according to
standard.
Attend daily chefs briefing in the morning.
Check and report any faulty kitchen equipment.
Conduct daily trainings.
Clean work place area before leaving.
Clean fridges before leaving the kitchen.
Secure Gas before leaving the kitchen.
Check that all orders forms from the outlets for the next day are delivered to the bakery before
leaving the kitchen.
Inform chef in charge before leaving the kitchen.
Sample of Daily Tasks
08:00-17:00
Preparation of bread for lunch service for all outlets.
Production of Danish, croissants and breads for all outlets and coffee bread for next day
morning function (if applicable).
07:00-24:00
Preparation of bread for dinner service for all outlets.
24:00-09:00
Baking and setup of breakfast, pastries and rolls.
Production of muffins, white and dark bread.

Butchery Daily Tasks - Opening Procedures
Objective
This SOP is to ensure that daily tasks of the butchery section are followed.
Procedure
Morning and evening shift to make sure that the Butchery kitchen is clean, if not, follow-up with
Pick up store requisitions.
Checks delivery of seafood, meat and poultry of quality and grades, expiry dates to maintain
the first in first out system (FIFO).
Check and follow-up of non-available items.
Prepare mise-en-place for all outlets, banquets etc.
Use provided portion control sheets.
To keep all meat, poultry and seafood products in the respective chiller, and freezers according
with the preparation and expiry date placed on each label.
Prepare requisition for next day.
Prepare market list order as per order and banquet requirements.
Check production requirement for all outlets and check mise en place.

Cold Kitchen & Pastry Daily Tasks - Opening Procedures
Objective
This SOP is to ensure that daily tasks of the cold kitchen section are followed.
Procedure
Morning and evening shift to make sure that the cold kitchen is clean, if not, follow-up with
Morning shift to setup breakfast buffet and check for re-fill of cold items until buffet closes
(applicable to DHR Grands only).
Pick up store requisitions.
Checks delivery of food and vegetables of quality and grades, expiry dates to maintain the first
in first out system (FIFO).
Set up daily lunch buffet (cold items) as per outlet cycle, with steady replenishment and
clearance after buffet is finished (if applicable to DHR Grands).
Prepare mise-en-place for all outlets, banquets (if applicable to DHR Grands).
Use provided standard recipes.
Ensure that all mise-en-place is covered, labeled and store in the fridge according to
standard.
Prepare market list as per order and banquet requirements.
Check production requirement for all outlets and check mise en place.
To give proper handover to the incoming shift.

Hot Kitchen Daily Tasks - Opening Procedures
Objective
This SOP is to ensure that daily tasks of the hot kitchen section are followed.
Procedure
Morning and evening shift to make sure that the hot kitchen is clean, if not, follow-up with
Morning shift to setup breakfast buffet and check for re-fill of hot items until buffet closes
(applicable to Grand Hotel only).
Pick-up store requisitions.
Checks delivery of food and vegetables of quality and grades, expiry dates to maintain the first
in first out system (FIFO).
Prepare and set up daily lunch buffet (hot items) as per outlet cycle, with steady replenishment
and clearance after buffet is finished (if applicable to DHR Grands).
Prepare mise-en-place for all outlets and banqueting.
Use provided standard recipes.
Ensure that all mise-en-place is covered, labeled and store in the fridge according to
standard.
Prepare market list as per order and banquet requirements.
Check production requirement for all outlets and check mise-en-place.
To give proper handover to the incoming shift.
Sample of Daily Tasks
08:00-15:00
Check log book from previous day for any information related to your shift.
Meet with night shift chef for handover.
Check daily function sheets located on blue notice board in corridor in front of butchery.
Check Private dining mise en place according to menu.
Check with chef in charge for any other instructions.
Prepare lunch setup for buffets and hand over shift if necessary.
Check all dry stores and dairy products are available and if necessary place order with main
store.

Hot Kitchen Daily Tasks - Opening Procedures
All beverages, food and general store requisitions have to be placed in the chefs office by
09:00 hrs. Executive Chef/Executive Sous Chef to authorize it.
Collect raw meat, poultry and fish products from butchery for daily mise en place and check
quality of products
Prepare and cook food as per requirement
Prepare mise en place for all ongoing functions and outlets
15:00-24:00
Check with chef in charge of outstanding mise en place and requirements
Check a la carte mise en place according to menu
Prepare mise en place for any outstanding functions and outlets
Issue food for other outlets when requested
Check the main fridge is clean and all products are covered and labeled correctly
24:00-09:00
Meet with chef in charge for handover
Prepare all incoming orders through the night
Prepare mise en place trolleys for all outlets as per requisition
Check all sections for mise en place
Check all food products for correct storage and labeling

Planning of Purchases
Objective
As the production chain in the kitchen department starts with the purchasing, the Executive Chef has
to set up market lists, storage and inventory lists to get the overview about exactly which item have to
be purchased that the production chain runs smoothly without running out of food and non food
items.
In order to monitor the expenses, storage and production of any operation related item, it is important
to have all information about food / non-food items and on hand.
Authority of purchasing
The Executive Chef is in charge for the list of purchasing items of all food cost related items. A daily
market list orderings can ONLY be done by the Finance Department but checked by the Executive
Chef. Only in case of extreme emergencies will a Sous-chef call-in orders.
Limited authority
In absence of the Executive Chef, the Sous-Chef has authority to fill-out the market list and is full
responsible for the amounts and food costs for the daily operation.
Authority example
Product Ordered by Checked by

Vegetables, fruit, condiments Executive Chef Executive Chef
Dairy products Executive Chef Executive Chef
Dry store products Finance Dept Executive Chef
Import products Executive Chef Executive Chef

Planning of Purchases
Purchase details
Planning of purchasing
The Executive Chef has finalized a local and import market list with all the available suppliers and will
highlight the preferred supplier which each items will be purchased from for that month. At no time
shall anyone from the chefs or finance dept, change brand names or suppliers with out the Executive
Chefs consent.
1. list of items to be needed for menu, i.e.; Beef fillet for Beef Stroganoff
2. What kind of Beef Filet has to be purchased:
Frozen or chilled
Import or local beef
Portioned or whole/ unit
3. Contact suppliers and list down the various quotations and conditions and expected delivery
times and flight numbers.
4. After confirmed prices and delivery conditions, the Executive Chef can start to calculate the
beef for the Beef Stroganoff.
This process has to be done for all of the items used in the kitchen operation.
Purchasing Tools
Planning and updated information is the most important tool for the purchasing.
Planning: Menu planning Information: Market list

Recipe planning Supplier variety
Cost calculation Seasonal products
Inventory control Cost control
Update information
Updated information about prices from the various suppliers have to be on hand and keep filed in the
Executive Chefs office.
These prices will be up-dated according to changes from the suppliers and menus.
Kitchen associates MUST have also the information about prices of the items in order to make them
aware about food wastage and food cost.
Accounting
Always inform accounting about any purchasing related business.

Accounting has to set up a special system to monitor the inventory and payments.
Receiving clerk and the Executive Chef must sign-off on invoices that food has arrived and been
accepted.

Food Transfer
Objective
This SOP is to ensure that food transfers are accounted.
Procedure
All outlets including the main kitchen must produce a transfer voucher when issued food items
and to be delivered to its respective outlets.
The original copy goes to the chefs office for signature and then to the Cost Controllers office
for proper recording and filing.

Dairy Products Storage Procedures
Objective
This SOP is to ensure that dairy products are handled and stored according to company hygiene
standards.
Procedure
Storage life of dairy products such as cheese, milk, curds, creams, eggs, skimmed products, low
fat products and yoghurts are always mentioned on the packs and jars.
All dairy products should be stored separately from raw meat or seafood.
All raw eggs should be separated from processed food items.
Expiry dates must be placed on each container on the remaining pieces of food items such as
cheese in case of left-overs in the fridge.
Storage temperature of dairy products must be within 1 to 4 Celsius.

Fruit and Vegetable Procedures
Objective
This SOP is to ensure that fruit and vegetable products are handled and stored according to compant
hygiene standards.
Procedure
All types of fresh vegetables and fruits (except small types of fruits i.e. berry) must be washed
and sanitized in the sanitation room near the receiving area before it comes to the kitchen or
chillers.
Exotic and very small types of fruits need to be delivered direct to the pastry or amenity section
so that they can be washed and stored properly.
All the fruits and vegetables need to be stored separately in the walk in fridges.
Walk-in fridge temperature should be 1 to 5 Celsius.
All vegetables and fruits should not be kept and stored on the floor.
Potatoes, onion, ginger, garlic, papayas, bananas should be stored at room temperature.
Each cutting board color has its designated product, assigned by the Executive Chef of each
property, i.e.: green is used for vegetables, brown for meat, blue for fish, white for fruits, yellow for
poultry etc, essential to avoid cross-contamination.
All frozen vegetables need to be received frozen and need to be stored in the freezer at -18
Celsius.

Fish and Seafood Procedures
Objective
This SOP is to ensure that fish and seafood is handled and stored according to company hygiene
standards.
Procedure
All types of fresh seafood should be placed in containers with ice and each container must
have a rack to separate excessive ice water. Each container is to be covered.
Upon arrival product is thoroughly checked and stored in accordance to HACCP guidelines.
Supplier containers should be exchanged with the hotel containers at the receiving area.
All types of fresh seafood need to be stored in the fridge at 0-1 Celsius.
poultry etc. , essential to avoid cross-contamination.
After preparation of fish items, place labels and mark dates and use separate containers for
seafood items.
All fresh seafood items should be consumed within 4 days after delivery.
All frozen seafood must be stored in a deep-freezer at -18 Celsius temperature.
All defrosted frozen seafood must have proper labels while removing from the deep-freezer
and should not be kept for more than 4 days in the fridge.
In case of any expiry items, dispose of the item(s), make a spoilage report and submit to the
Executive Chef and/or Sous-Chef for signature, forwarded to the Cost Controller.
All cooked and raw seafood items are to be kept separately in the chiller and kept away from
pastry/bakery/fruit/vegetable/meat & poultry preparation areas.

Meat Procedures
Objective
This SOP is to ensure that meat products are handled and stored according to company hygiene
standards.
Procedure
Chilled meat is to be received chilled at 5 Celsius and to be stored in the chiller. Follow
instructions and expiry dates on the product label accordingly.
Frozen meat is to be received frozen and to be stored immediately in the deep-freezer at -18
Celsius when received.
All portioned meat needs to be (wrapped) vacuum-packed individually, using the production
label and marked dates.
All meat products should be kept separately from seafood/poultry/vegetable and fruit items.
All meat products should not be kept for more than 1 hour at room temperature.
All meat items should be kept separately from cooked/processed meat.

Poultry Procedures
Objective
This SOP is to ensure that poultry products are handled and stored according to company hygiene
standards.
Procedure
Chilled poultry products are to be received chilled at 4 Celsius and to be stored in the chiller.
Follow instructions and expiry dates on the product label accordingly.
Frozen poultry products to be received frozen and to be stored immediately in the deep-freezer
at -18 Celsius when received.
When defrosting poultry, take-out of the package, lay on a tray with rack to strain the excess
water, cover with plastic film and place label with date of de-frosting. The use of the product
should not exceed more than 5 days.
All raw poultry products should not be kept near the meat preparation, seafood preparation,
salad preparation or pastry/bakery preparation area.
All poultry products should not be kept for more than 30 minutes at room temperature.
All poultry products should be kept separately from seafood/meat/vegetable/fruit items.
All raw and cooked poultry products should be strictly kept separately in the chiller.
All poultry items should be placed with the production labels and use a sticker indicating for
products which have to be used FIRST.
All the portioned poultry needs to be (wrapped) vacuum-packed individually, using the
production label and marked dates.

Cold/Chilled Food Procedures
Objective
This SOP is to ensure that cold/chilled food products are handled and stored according to hotel
hygiene standards.
Procedure
All assortments of pts, terrines and prepared salads, should not be kept for more than three
days.
Do not bring raw meat, poultry or seafood items near the cold food or salad preparation area.
Check the fridge temperature three times a day where pts and terrines are stored.
All cold food items must be properly covered, labeled, and stored (plastic container) in the
fridge.

Update: 20.08.08 CO-FBK-SOP-016
Dry Food Procedures
Objective
This SOP is to ensure that dry food items are handled and stored according to DHR hygiene standards.
Procedure
All dry food must not be placed on the floor. It is always separately stored on racks/shelves.
Dry-Goods store room must always be kept dry properly ventilated and labeled per item.
Stock rotation must be maintained (FIFO).
Stock turnover within one month is 3-4 times.
All damaged, expired and spoilt products should be disposed properly.
Open cans are not to be kept in the fridge. Refill into appropriate container, covered and
labeled before storing in the fridge.
Heavy weight food items like flour, sugar, lentil, rice and grains should be placed properly in
each container with proper labels.
Always strictly follow the expiry dates and do not use expired or spoiled items.
Dry storage room(s) is lockable and clearly labeled.
Each dry storage room has visible temperature checklist. The temperature control display is
either visibly from the outside or inside.
Storerooms are cleaned daily, floors and walls as per individual property schedule but must not
exceed 4-5 days.
Dry storage rooms do not exceed 16 Celsius.

Spoilage Reports
Objective
This SOP is to ensure that food item(s) that can not be used for consumption is properly recorded and
disposed.
Procedure
Any food item that can not be used for consumption due to the following factors:
Technical defects
Left-overs from previous function
Transportation
Improper storage
Expired/spoilt item
Must be segregated and recorded by the kitchen associate on the spoilage report form after
informing the Chef in charge of each section.
This is to be forwarded to the Executive Chef/Sous-Chef for signature, then to the Cost Controller.

Spoilage Reports
Breakage/ Spoilage/ Spillage/ Report
Outlet Outlet
Item Unit Qty Remarks
Outlet Chef/Executive Chef Cost Controller

Technical Kitchen Equipment
Objective
This SOP is to ensure that all technical kitchen cooling equipment is checked of defects daily and
maintenance requests are issued accordingly.
Procedure
All kitchen equipments i.e. freezers, fridges etc. when not in their proper condition must be
reported to the technical service/maintenance Department. Manual checking of the freezer and
fridges is done daily.
The Chef on duty of each section is in charge to do so and to use the provided checklist and
maintenance request form daily.
Reference is the record log book available in each section.
Basic Equipment/Containers for Receiving of Food Items
Objective
This SOP is to ensure that the correct equipment and containers are used for receiving food items.
Procedure
The receiving area is mainly responsible for maintaining following items and equipments for receiving
items:
Trolleys - an adequate number of platform types, heavy duty trolley with clean surface.
Containers - adequate number of washed, clean and dried plastic crates for received food items.
Weighing scales - clean and dry surface without dust, with correct reading and yearly calibrated
as per law applicable to each country.
All food must not be placed on the floor. It is always separated on racks/shelves.
Food sanitary room - stainless steel table, sink and vegetable sanitizing machine.
Thermometer - to check the temperature of frozen and chilled food items.
Different labeled knives - for vegetables and fruits, fish and seafood, meat, pork and poultry items.
Weighing with perishable containers - reduce 2 kg per small crate, 3 kg per medium crate, 7 kg for
large crate from the total weight.
Packed frozen/chilled items check the net weight indicated on carton against the gross-weight
shown on the scale - difference to be approx. 500 gm 1,500 gm, depending on the size of the
carton.

Kitchen Trainings
Objective
This SOP is to ensure that daily/weekly/monthly trainings are conducted according to needs of
employee skills and knowledge of each kitchen section with proper recording and documentation.
Procedure
All outlets including the main kitchen are required to do their monthly trainings. Training can be
identified by needs, demands, and lack of associate knowledge.
All original training documents relevant to F&B production are being kept in the Kitchen and
Training department (if applicable). A copy of which is kept on file to each respective outlets, and
the Chefs office. Training documents are kept for at least a year.
Monthly training hours by outlets are submitted to the training department/Human Resources using
training summary form.
Monthly training schedule will be handed over/displayed to the Chefs by all outlet Chefs.
Filing System
Objective
This SOP is to ensure that files/records/function sheets/menus etc are kept with a system.
Procedure
In order to provide an efficient and quality service, the F&B production maintains a systematic filing
and record keeping as follows:
Executive Office keeps a daily trace file, labeled from 01-31, for all relevant information to be
follow-upped.
All outlet files and banquet files - All records concerning each outlet like standard recipe forms,
latest menus are kept in this file.
Seasonal menus/variety menus - special event menus like Christmas, Valentines, New Year gala
dinner menu etc, are kept in this file.
Fridge/Freezer monitoring system - All checklists taken are to be filed by dates, are kept in this file.
Banquet event order - It is placed on a clipboard by day in the Chefs office for daily banquet
reference.
Kitchen staffing files - Individual kitchen staffing files are maintained in the Chefs office. Associate
personal files are kept in the Human Resources Department office only.
Market Survey
Objective
This SOP is to ensure that periodic market surveys of F&B goods are conducted in the proper way.
Procedure
Market surveys are carried-out for the purpose of achieving the following objectives
To check the quality and availability of the products in comparison with the products purchased.
To collect particulars for future reference, especially to negotiate with suppliers on logical basis to
set the prices competitive to the market price, when contracts or long-term purchases are
finalized.
Composition of market survey team

Refer to purchasing department SOP manual.
Executive Chef is being part of the market survey team.
Range of products under survey

Mainly fruits and vegetables range in considered important to be surveyed, since they are subject
to frequent fluctuations in quality, price and availability.
Fish and seafood is surveyed either on market prices or by comparing suppliers, price differences
can be significant also in conjunction based on season.
Meat, poultry and all import products are closely monitored (bi-monthly/three-monthly) or where
changes of suppliers are informed.
Range of food products received which are to be re-view/compared

Fresh fruits and vegetables
Fresh fish and seafood
Frozen fish and seafood
Chilled meat items
Frozen meat items and poultry items
Import products
Cheese and dairy products
Food packed in cans, glass and plastic containers
Other dry groceries such as herbs and spices
The Professional Chef - Hygiene & Safety

Objective
This SOP is to ensure that every kitchen and steward associate is properly groomed on a daily basis.
Standards
Clean ironed white chefs jackets and trousers

Apron, wrapped around the waist
Chefs hat
Polished shoes (only chef ware shoes are to be considered)
Clean and brushed neat hair, no long hair (the neck has to be visible)
No jewelry is to be worn except the wedding ring
Well shaved, no moustaches or beard
Use mild smelling deodorant after bathing
Always use clean service cloth
Wash your hands often always wear clean keep your fingers nails short
Wear dark socks
Hygiene & Sanitation
Since kitchen associates handling food that will be brought to a customer, cleanliness and hygiene is
most important to the customers health. It can be stated that personal hygiene is a part of the warm
welcome, which is expect to be received by a customer.
Check your own personal hygiene in the following points:
Uniform must be spotless and ironed.

.
Nail must be kept short and clean.
.
No smell of hair. Keep it neatly trimmed and tie it back if it is long (for female).
.
Personal appearance, be fresh all day long. (Female) avoid too much make up, strong perfume
or excessive jewellery. If possible, avoid wearing a ring etc. for germ lodge in it.

.
Points to be explained
What are bacteria? ?
Bacteria are tiny living creatures that cannot be seen by naked eyes. Only a small proportion of
bacteria is harmful and can cause disease or death.

Food borne illness

Food borne illness is due to toxins (poisons) produced by the bacteria concerned.

Kinds of food poisoning

Diarrhoea, nausea, vomit, abdominal pain, collapse, severe case of food poisoning can be fatal.
, , , ,
Multiplication of bacteria
Time has an effect on the multiplication of bacteria, which can multiply themselves by 8 within 1 hour.


Hygiene & Sanitation - Continued
Main sources of bacteria

Raw meat, eggs, daily products, seafood , , ,
Unwashed fruits and vegetables
The human body itself
Food hygiene regulations

To prevent contamination, kitchen associates must remember the following points;

Often wash your hands thoroughly before serving food to customers, particularly after smoking and
using the toilet.

Keep your fingernails short and clean. Dirty nails can be a good breeding ground for bacteria, which
can be transferred to food.

Never cough, sneeze or touch eyes, ears, nose, and scalp since the human body is also the a main
source of bacteria.
.
Covers all cuts and sores with suitable, clean, waterproof dressing of plasters and change them at the
end of the working session.

Never touch food with your bare hands. Always use service spoon and fork.
- (Service Gear)
Keep food covered.
Avoid smoking.
Never dry any cutlery by blowing but use a clean service cloth instead.


All fallen food must be discarded. Never bring to serve customers. (Besides, cracked or chipped
crockery or glassware should be also discarded by send them to stewarding to make a breakage
report because germs can hide in cracks or chips.)
(
).
PERSONAL HYGIENE AND FOOD SERVICE
YOUR GUESTS WANT YOU TO

LOOK CLEAN AND HEALTHY
GIVE EFFICIENT AND PROPER SERVICE HOSPITALITY
SERVE CLEAN GOOD FOOD
TAKE A COURTEOUS INTEREST IN THEM
YOUR EMPLOYER WANTS YOU TO

PLEASE GUESTS
BE LOYAL, COOPERATIVE, AND DEPENDABLE ON HYGEINE ISSUES
YOUR FELLOW WORKERS WANT YOU TO

LOOK GOOD AND CLEAN TOGETHER WITH THEM
YOU WANT TO BE HEALTHY AND KEEP WELL

HAVE SANITARY WORK HABITS.
HOW ABOUT YOU?

DO YOU MEASURE UP TO THESE STANDARDS?

All associates must pay attention to the sanitation and safety. Incorrect procedures will not only affect
the reputation of a particular outlet but of the whole establishment and might result in heavy losses
and costs.
Sanitation
Sanitation is the practice of keeping the kitchen clean, by removing dirt and waste. Germs can easily
be transferred to food or utensils by the associates, which can result in a guest becoming ill.
The Appearance and Personal hygiene of Service associates

Personal cleanliness is very important. Each outlet has grooming guidelines for their employees. These
grooming guidelines should be explained to the employees when hired.
Grooming Standards are stipulated in the HR Policy.
Sanitation practice during service:
- Dont smoke in working areas.

- Dont chew gum or eat when working.
- Dont touch your hair, nose or ears.
- Dont undertake personal grooming in public areas (brushing hair or applying make-up).
- Wash hands often.
- Dont cough over products.
- Keep wounds and cuts covered with clean bandage.
- Handle equipment correctly: cutlery by handles, cups by handles, glasses b the stems or bases
- Discard and damaged cutlery or chinaware (cracked or chipped): these cannot be completely
cleaned and the crack or chip will harbour bacteria.

Safety
The Executive Chef/Chef de Cuisine must be concerned with the safety of both employees and
guests. The best way to practice safety is to practice prevention (to stop something from happening):
- All employees should be trained to follow the kitchens safety rules.

- Any repairs and maintenance should be reported immediately.
Most of the accidents occurring in the kitchen arise from falls. This is why the Chef will always make
sure that floors are dry and cleaned, the lighting is correct and there are no obstructions in gang
paths and aisles. Following simple safety rules can prevent many accidents.
Safety rules during service:
To prevent falls:
- Walk, do not run!
- Follow an established pattern as you move
- Use proper entrances and exits
- When you are behind a co-worker let him know where you are to prevent collisions
- Pick up any items that are dropped immediately
To prevent breakages:
- Ensure proper loading and lifting.
- Never carry too many items: when you have a large amount to carry, ask for help or make 2
trips.
- Do not walk backwards.
- Always discard a cracked or broken glass or bottle.
- Never pick up any broken glassware from the floor by hand. Clean by sweeping with a broom.
- Never use a glass as an ice cube scooper.
To prevent injuries:
- When lifting bend your knees, not your back!
- Be careful when carving meat or filleting fish: use sharp knives; there is more likelihood of cutting
yourself when trying to use a blunt (nor sharp) knife because you exert more pressure: wipe all
knife handles before use to make sure they are not slippery/greasy; store knives correctly and
ready for the next user
- Do not use chipped table ware.
To prevent burns:
- Be aware of the dangers of steam: i.e. bain marie.
- Handle hot dishes or plates with care.
- Use service cloth to protect you when carrying hot plates.
- Use in and out doors correctly.

Safety - Continued
To prevent fire:
- Never smoke in No smoking areas.
- Always check electrical appliances. Report faulty electrical appliances.
- Never use any damaged item. To put out electrical fire, use carbon dioxide or dry powder
extinguishers. Do not use water.
To prevent inappropriate lifting and carrying of loads:
Correct handling and lifting help to protect you from sudden injury by strain and rupture, or ill health
arising out of unconsciously using bad handling methods. Such bad methods are often responsible for
what we call rheumatism, fibrolite or slipped disc. Correct handling makes every job easier.
1. Do not attempt to lift a load, which is too heavy. As a general rule, this is material which is over
10 kg., but this weight depends on the shape and size of the load and the strength of the lifter.
2. If possible, use a trolley when moving material in a crate.
3. For heavy load, divide it and make several trips.
4. When lifting an item from the ground, squat down with the knees apart.
Take a firm hold on the load using a full palm grip. Keep the back straight and upright. Bend the
knees and let the legs do the work. Keep the arms straight and close to the body. Do not twist
the body whilst lifting; avoid sudden movement and twisting of the spine.
5. If a load is too heavy, call for assistance. Do not rush into lifting a heavy load, try the weight
cautiously first.
6. Clear all obstacles from the area and from the place you intend to deposit the load. Be careful
not to cause injury to other persons. Watch your hand and avoid wearing rings and bracelets.
For item with sharp edges, wear protective gloves.

Safety - Continued
Essential points for smooth and easy handling of any kinds:
1. Correct grip
Use the palms and roots of the fingers and thumb.
2. Straight back
Lift with the legs and relax the knees.
3. Chin in
Raise the top of the head and tuck the chin in.
4. Correct feet positions
Stand with feet apart with no wider than the hips, with the one-foot forward in the direction you
intend to follow.
5. Arm close to the body.
This enables you to use the body muscles correctly.
6. Body weight
Use your body as a counter balance. Its weight can reduce the necessary muscular effort.
All associates must know the location of:
First Aid box

Fire fighting equipment
Emergency exits
Fire alarms
Smoke detector
- Supervisors should know the emergency telephone numbers: Hospital, Ambulance, Doctor, Fire
Brigade and Police. These numbers should be posted near the telephone

Safety - Continued
When making an emergency call:
Tell operator what you need

Where it has happened: location
Condition of the casualty
- All associates must be trained in First Aid
First aid is the emergency care of the sick and injured. Knowledge of first aid is important for food and
beverage associates that small accidents or injuries can be treated immediately and medical
attention can be sought later if necessary. It is thoroughly recommend that all associates complete a
first aid course through a recognized provider. To apply first aid you need to be qualified to correctly
deal with each situation.
What to do in case of injury:

- Remain calm at all times. This will help you to assess the situation and to reassure the injured
person.
- Report all injuries to your Supervisor immediately.
What to do in case of a major emergency (for ex. Fire!):

- Remain calm at all times.
- Contact the Supervisor.
- Follow the outlets procedures (guidelines).
Other Standards and Policies regarding Hygiene and Cleaning Standards are stipulated in the Hotels
& Resorts Hygiene SOP Manual.
Objective
Hotels and Resorts has designed a specific suggestion program designed for
associates to forward constructive ideas to increase revenue, reduce costs, improve
safety at work, etc. Such ideas, if adopted, will be rewarded.
Procedure
It is recommended to have a suggestion box for the associate setup in the back
of the house (near the locker room, the associate restaurant or the Human
Resource Office).
The suggestion box must be emptied on a regular basis, it is recommended to
do this on a monthly basis, at certain times (concern of the associate about
sensitive issues) the box may have to be emptied on a weekly basis.
The key of the suggestion box must be kept with the General Manager or the
RM/EAM in charge.
The General Manager is to personally empty the box to ensure that no

tampering takes place.
It is essential that throughout the process of evaluating associate suggestions
(emptying the box, translating suggestions, handling suggestions), total
confidentiality is maintained.
When not needed anymore, the suggestions shall be filed and the file kept in
the General Managers office in a locked and secure place, they may be
destroyed after twelve months.
Temperature Check List
Outlet/Location: Unit Number/Description:
Date Time Temp C Signature
Chilled food 50C or below, frozen food -180C or below

Keep records in the file at the kitchen office for at least 12 months.
Update: 06.07.08 / O-FBK-SOP-025
Handling of Robot Coupe Food Processor
Objective
This SOP is to ensure that all employees are able to correctly & safely operate and clean kitchen robot
coupes.
Procedure
Ensure lead and plug is in good working order.

Use the correct blade and lid.
Ensure all parts of the Robot Coupe are in good order, no cracks in the lid, no chips in the blade.
Report any irregularities to the Sous-Chef.
Do not use near water.
Ensure it is the correct location on a flat surface.
When in use, use the correct button to stop and start the machine; do not open the lid when in use.
Never move away from the Robot Coupe when in use.
Make sure the blade is properly connected.
Make sure the lid is in the correct position before use.
Do not put anything into the machine while in motion where there is a chance of catching the
blade (spoons, spatulas etc.).
Do not move the machine when in use.
Clean & sanitize after each using breakdown poster provided.
Handling of Robot Coupe Food Processor
Objective
This SOP is to ensure that all employees sanitize their hands on a regular basis especially after contact
with raw meat/seafood/vegetable/poultry items and each visit to the toilet.
Procedure
After contact with food/processed food hands are washed with hot water & soap, followed by
the respective sanitizing solution.
When changing from processed food to another processed food item, hands must be washed as
above to avoid cross contamination.
Where necessary gloves must be worn to protect against contamination.
Thoroughly wash hands after the use of toilet with soap and sanitizer.
Cleaning Chick List - Sample
Main Kitchen Cleaning
NO. TASK LIST WHEN TIME WHO

1 Cleaning floor in main kitchen
2 Cleaning floor corridor
3 Cleaning wall in main kitchen
4 Cleaning the door to coffee shop
5 Cleaning 2 windows above the door to coffee shop
6 Cleaning 3 windows above pot wash sink and up-right freezer
7 Cleaning stove banquet kitchen line
8 Cleaning stove Thai kitchen line
9 Cleaning stove western kitchen line
10 Cleaning dish out counter a la cart
11 Cleaning dish out counter banquet
12 Cleaning under counter refrigerator Thai and banquet kitchen
surface
13 Cleaning under counter refrigerator western kitchen surface
14 Cleaning freezer and up-right refrigerator surface
15 Cleaning shelve above under counter refrigerator western
kitchen
16 Cleaning pot washing area
17 Cleaning hood surface banquet kitchen.
18 Cleaning hood surface Thai kitchen
19 Cleaning hood surface western kitchen
20 Cleaning ceiling
21 Cleaning long light bulb
22 Cleaning pot wash sink
23 Cleaning stainless table
24 Deep clean floor in main kitchen
25 Deep clean floor corridor
26 Deep clean wall in kitchen
27 Deep clean inside kitchen hood/ Thai,Westren,Banquet
28 Deep clean pot washing area
29 Deep clean filter air western and Thai kitchen hood
30 Deep clean grill stove
31 Deep clean stream warmer western kitchen
32 Deep clean kitchen stove line/ Thai,Banquet,Western
33 Deep clean oven
This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler 1
Receiving Area Cleaning
No. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning light bulb
5 Cleaning wash sink
6 Cleaning shelve above wash sink
7 Cleaning shelve
8 Cleaning mirror the door
9 Cleaning 2 window above the door
10 Cleaning wash hand sink beside the door
11 Cleaning ice maker machine
12 Deep clean floor
13 Deep clean wall
14 Deep clean wash sink
Vegetable Room Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless shelve
6 Cleaning the door
7 Deep clean floor
8 Deep clean wall
Dish Washing Area Cleaning

1 Cleaning floor around
2 Cleaning wall around
3 Cleaning ceiling
5 Cleaning dish table
6 Cleaning stainless shelve above dish table
7 Cleaning hood surface
8 Cleaning 2 wash sink
10 Cleaning dishwasher machine
11 Deep clean floor around
12 Deep clean wall around
13 Deep clean dishwasher machine
Bakery Room Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless counter
6 Cleaning freezer and refrigerator surface
7 Cleaning shelve above wash sink
8 Cleaning 3 window around the room
9 Cleaning 2 sliding window
10 Cleaning mirror the door
11 Cleaning rack and cart
12 Cleaning oven
13 Cleaning spiral mixer
14 Deep clean floor
15 Deep clean wall
16 Deep clean hood
17 Deep clean filter hood
18 Deep clean oven
19 Deep clean mixer
2nd Kitchen Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
5 Cleaning under counter refrigerator surface
6 Cleaning inside stainless counter dish table
8 Cleaning hood surface
9 Cleaning stove
11 Cleaning 2 window
12 Deep clean filter hood
13 Deep clean floor
14 Deep clean wall
15 Deep clean stove
16 Deep clean pizza oven
17 Deep clean deep fryer
Garbage Room Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
5 Cleaning the door
6 Deep clean wall
7 Deep clean floor
Butcher Room Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
9 Deep clean floor
10 Deep clean wall
Cold Kitchen Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
6 Cleaning under counter refrigerator surface
7 Cleaning up-right freezer surface
10 Deep cleaning 2 sliding window
11 Deep clean slizzer machine
12 Deep clean floor
13 Deep clean wall
Pantry Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
5 Cleaning buffet line
6 Deep clean floor
7 Cleaning up-right freezer surface
Dry Storeroom Cleaning

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning of all racks & shelves
5 Cleaning Bin Card Holders
6 Cleaning door
8 Cleaning of freezer
9 Deep cleaning of freezer
11 Deep cleaning 2 sliding window
How to clean the Dishwashing Machine
Objective
This SOP shall ensure the proper cleaning procedure of how to clean a dishwashing machine.
Procedure
STEP: HOW TOS: TIP:

To complete all steps, you will need
cleaning cloths, sponges, and
detergent.
Turn off the power switch. Turn off the power switch.
Open the door.
Clean dishwashing machine interior. Drain the machine by pulling out

the drain standpipe.
Remove and empty the strainer Remove food particles

basket and pump intake screen, before washing and
wash and rinse them thoroughly. rinsing.
Wipe the machine interior with a Avoid splashing water

damp sponge and deter. out on the power switch.
Thoroughly rinse the dishwasher

interior to remove the detergent.
Wipe the outside dishwasher When necessary spray

surface with a clean cloth. lime off on effected
area, let it work for a
Leave the door open to allow minute and repeat
the interior to dry. cleaning.
Check the wash and rinse arm, and Check the wash and rinse arm
rinse nozzles. by rotating freely to remove any
remaining particles or dirt.
Check rinse nozzles to make sure

that they are free of any
particles or dirt.
Preparation for the next operation. Place the strainer basket in its
proper location in the corner of
the wash tank and insert the
stand drainpipe.
How to clean the Dishwashing Machine
Close the door.
Turn on the power switch. When the power is on you will

see the green light. Set the knob
to Faucet.
Fill the water and check the The power is on; the machine will
detergent. automatically fill with water.
When the water stops, open the

door to make sure that the wash
tank is full of water, after fill cycle
is complete.
Scatter the initial amount of

detergent on the strainer basket,
replenish it if necessary.
Automatic detergent dispenser
has been installed; follow the
suppliers instruction.
Check the machine. Close the door of the machine. Wash water 60c-65c
The wash and rinse cycle will Rinse water 82c-90c
automatically. Wait for the wash
and rinse tank thermometer to
reach the proper temperature.
Dishwashing Procedures
Objective
This SOP shall ensure the proper dishwashing cleaning procedures.
Procedure
STEP: HOW TOS: TIP:

To complete all steps, you will need
sponges, garbage bins, and
detergents.
Preparation. Check level of chemical and
refill it if necessary.
Food removal Always make sure that dishes are

clean before stacking on the
dish table.
Rinse and selection of rack. Once cleaned, put all dishes in

the wash sink.
Arrange them carefully and fill

the wash sink with water until all
the dishes were submerge in the
water.
Scrub the surface of dish with a

damp sponge. Do not use a
steel wool. It will damage the
surface of the plate.
Choose the right rack for every

utensil (plate, cutlery, cups,
spoon and fork, etc.)
Stand plate and dishes up edge

in a peg-type rack.
Flat wares and other small

pieces of utensils may be
scattered loosely in a bucket
type rack.
Rinse the utensils in the rack

using the pressurized sprayer,
Dishwashing Procedures
making sure that no food or

grease was left on the utensils.
Cycle selector. I 60s wash cycle According to dish size

II 90s wash cycle and food dirt.
Dishwashing machine operation. After filling the rack and rinsing it

with the pressurized sprayer,
open the dishwasher and slide
the rack, then close the door.
Once the door is closed, the
dishwasher will automatically
operate.
Dishwashing machine operation Once the light is off, open the

finished. door of dishwasher, remove the
rack of the cleaned dish, and
leave the dish in the rack to dry
for one or two minutes.
Washing the next rack. Follow the same procedure with

the other dish rack.
End of working shift. Turn off the power switch and

clean the dishwashing machine,
dish table, wash sink, floor and
wall around the washing area
and dispose of the garbage.
Update: 06.07.08 / -CO-FBK-SOP-030
HACCP Standards (Thai)
Objective
This SOP shall ensure that HACCP standards are followed and strictly adhered to, and executed within
the DHR hygiene policy and standards.
1.
( )(5)

135 F / 57 C / 155 F / 68 C 165 F / 74 C

155 F / 68 C 145 F / 63 C 145 F / 63 C
145 F / 63 C 145 F / 63 C 145 F / 63 C
165 F / 74 C 140 F / 60 C
2. 140 F (60 C) 70 F (21 C) 2 70 F

(21 C) 41 F (5 C) 4
3. ( ) 165 F ( 74 C) 2
4. 140 F(60 C) 41 F (5 C)
5.
6. () Single service 41 F
(5 C)
7.
Amari
8.
9. Mikroklene sanitizer solution, 12.5 25 ppm
10. Sanitizer Sanitizer ( )
11. Terry
12. Mikroklene sanitizer solution ()
13.
14.
15.
16.
17.
18.
19. ( , , sour cream )
20. 3
- : 115 125 F (43 49 C)
- : 100 110 F (38 43 C)
- Sanitizer : 75 F (24 C )
21. ,,

22. Margate Antimicrobial () Favola B
,locker room
23. ,
24. Amari
25. 30 ( form ) ,
12
26. ,
27. Hazard communication Material Safety Data Sheets (MSDS)
28.
29.
30.
31. (ASI )
32.
33. (A) , backsiphonage backflow
Backflow
(B)

34.

35.
36-38 F (2-3 C ) 0 F (-18 C)

36.

150 160 F (66-71 C) 130 140 F (54-60 C)
170 180 F(77-82 C) 140 150 F (60-66 C)
> 180 F (>82 C) Sanitizer 50 200 ppm
170 F (71 C)
37.
Executive Chef Director of Engineering
38.
, , ,
Update: 06.07.08 /CO-FBK-SOP-031
Safety in the Kitchen (English/Thai)
Objective
This SOP shall ensure that all persons engaged in the preparation, cooking and service of food are
aware at all times of the need for certain elementary precautions of safety, in order to automatically
minimize the risk of accident.
1. Do not leave metal spoon in boiling liquids.

,
2. Do not leave handles of cooking pans over the gas flame.

3. Always carry a knife with its point towards the floor.

4. Never attempt to catch a falling knife.

5. Always cut or chop on a board. Never in the hand.

6. When using a hand model can-opener, protect the other hand with a cloth or kitchen towel.

7. Always clean up any spilled water, grease or fat from the floor immediately.

8. Never use a damp cloth for lifting or carrying hot utensils.

9. Never wear sandals or open shoes in the kitchen.

10. Pans containing hot fat which catch fire should be extinguished by smothering with a fire
blanket or a thick damp sack. Never pour water on a fat or oil fire.

11. Long hair styles should be Put Up and covered with a clean head cap or similar means of
protection.

12. For economy, as well as safety, all gas and electrical appliances must be turned off when not in
use.

13. Make sure that the first aid box is readily accessible and that it contains sufficient waterproof
dressings and burn dressings.

14. Never attempt to carry large, heavy containers of hot food single-handed. Get assistance.

15. Do not reach over naked burning appliances.

Update: 06.07.08 /CO-FBK-SOP-031
Safety in the Kitchen (English/Thai)
16. Always ensure that gravity meat slicers are adequately guarded.

17. Ensure that all drain covers are properly fitted.

18. Never put cleaning fluids into bottles originally used for food or drink, e.g. soft drink bottles or sour
cream containers.
, ,
19. Do not obstruct fire exits, stairways or corridors.

20. Ensure stacked goods and boxes are safe.

21. Keep chemicals in a locked cupboard away from food.

22. Keep drawers shut and ensure knife blades are always face down.

23. Report dangerous equipment, especially faulty electrical plugs / wiring and electrical cords.
,
24. Follow the advice on safety signs.

Remark:
Health and Safety training of associates is essential and in most circumstances a legal requirement.
F & B Kitchen Department
Standard Recipe Form-Template
General Information Materials Preparation

Date: Preparation Finishing 1. Blanch the tiger prawns in hot oil for a few minutes
Elaborated by: 1 Sautee Pan 1 Clay Pot 2. In a clay pot put the pork fat/grease, butter, Chinese pepper
Dish Name: 2 Clay Pot 2 Under plate roasted peppercorn, star anis, coriander root and sliced ginger
Baked Prawns with Glass noodles 3 Oven 3 3. Add the tiger prawns and glass noodles
and herbs in clay
pot 4 4 Add seasoning with oyster sauce, white soy sauce
5 5 Add sugar then place in the oven for 20 minutes
Outlet: 6 6 4. Remove from the heat and pour the Chinese wine,
7 7 garnish with spring onions, celery and red chili
Doses: 1 Portion 8 8
1 person 9 9
Products Quantity Price p/Unit Unit Waste Final Cost Photograph
(1000 g/ml or 1pcs)

Tiger prawns 180 260.00 Baht g or ml % 46.80 Baht
Glass noodles 80 42.06 Baht g or ml % 3.36 Baht
Pork fat/grease 15 50.00 Baht g or ml % 0.75 Baht
Chinese pepper 1 250.00 Baht g or ml % 0.25 Baht
Coriander root 15 80.00 Baht g or ml % 1.20 Baht
Sliced celery 10 70.00 Baht g or ml 10 % 0.77 Baht
Sliced red chili 10 70.00 Baht g or ml 10 % 0.77 Baht
Butter 20 88.84 Baht g or ml % 1.78 Baht
Total cost per recipe 63.61 Baht
Total Cost p/person 63.61 Baht
Food Cost 22.72 %
Sell price without VAT 280.00 Baht
Preparation Time:
Approved by Management:
General Information Materials Preparation
Date: Preparation Finishing 1. Blanch the tiger prawns in hot oil for a few minutes
Elaborated by: 1 Sautee Pan 1 Clay Pot 2. In a clay pot put the pork fat/grease, butter, Chinese pepper
Dish Name: 2 Clay Pot 2 Underplate roasted peppercorn, star anis, coriander root and sliced ginger
Baked Prawns with Glass noodles 3 Oven 3 3. Add the tiger prawns and glass noodles
and herbs in clay pot 4 4 Add seasoning with oyster sauce, white soya sauce
5 5 Add sugar then place in the oven for 20 minutes
Outlet: 6 6 4. Remove from the heat and pour the Chinese wine,
7 7 garnish with spring onions, celery and red chili
Doses: 1 Portion 8 8
1 person 9 9
Products Quantity Price p/Unit Unit Waste Final Cost
(1000 g/ml or 1pcs)
Tiger prawns 180 260.00 Baht g or ml % 46.80 Baht
Glass noodles 80 42.06 Baht g or ml % 3.36 Baht
Pork fat/grease 15 50.00 Baht g or ml % 0.75 Baht
Chinese pepper 1 250.00 Baht g or ml % 0.25 Baht Photograph
Coriander root 15 80.00 Baht g or ml % 1.20 Baht
Star anis 1 200.00 Baht g or ml % 0.20 Baht
Fresh giger, sliced 20 60.00 Baht g or ml % 1.20 Baht
Peppercorn, roasted 5 140.00 Baht g or ml % 0.70 Baht
Chinese wine 20 205.61 Baht g or ml % 4.11 Baht
White soya sauce 20 31.00 Baht g or ml % 0.62 Baht
Sliced spring onions 20 50.00 Baht g or ml 10 % 1.10 Baht
Sliced celery 10 70.00 Baht g or ml 10 % 0.77 Baht
Sliced red chili 10 70.00 Baht g or ml 10 % 0.77 Baht
Butter 20 88.84 Baht g or ml % 1.78 Baht
Baht g or ml % 0.00 Baht
Preparation Time: Total cost per recipe 63.61 Baht

Total Cost p/person 63.61 Baht
Food Cost 22.72 %
Approved by Management: Sell price without VAT 280.00 Baht
g or ml

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F&B Kitchen Department

Standard Operating Procedure

Dara Hotels & Resorts Kitchen Department SOP Index

F&B Kitchen Department

1. CO-FBK-SOP-001 Chef's Administration Task - Opening Procedures

Standard Operating Procedure

Chefs Administration Tasks - Opening Procedures

Standard Operating Procedure

Executive Chef - Opening Procedures

Standard Operating Procedure

Fruit Basket and Room Amenity Setup

Fruit Baskets/Bowls for guest rooms

Fresh Juice (For breakfast buffet and a la carte service)

Sample Picture of different Fruit Basket Setups:

Standard Operating Procedure

Bakery Daily Tasks - Opening Procedures

Sample of Daily Tasks

Standard Operating Procedure

Butchery Daily Tasks - Opening Procedures

Standard Operating Procedure

Cold Kitchen & Pastry Daily Tasks - Opening Procedures

Standard Operating Procedure

Hot Kitchen Daily Tasks - Opening Procedures

Sample of Daily Tasks

Standard Operating Procedure

Hot Kitchen Daily Tasks - Opening Procedures

Standard Operating Procedure

Product Ordered by Checked by

Standard Operating Procedure

Planning: Menu planning Information: Market list

Always inform accounting about any purchasing related business.

Standard Operating Procedure

This SOP is to ensure that food transfers are accounted.

Standard Operating Procedure

Dairy Products Storage Procedures

Standard Operating Procedure

Fruit and Vegetable Procedures

Standard Operating Procedure

Fish and Seafood Procedures

Standard Operating Procedure

Standard Operating Procedure

Standard Operating Procedure

Cold/Chilled Food Procedures

Standard Operating Procedure

Dry Food Procedures

Standard Operating Procedure

Standard Operating Procedure

Breakage/ Spoilage/ Spillage/ Report

Item Unit Qty Remarks

Outlet Chef/Executive Chef Cost Controller

Standard Operating Procedure

Technical Kitchen Equipment

Basic Equipment/Containers for Receiving of Food Items

Standard Operating Procedure

Composition of market survey team

Range of products under survey

Range of food products received which are to be re-view/compared

The Professional Chef - Hygiene & Safety

Clean ironed white chefs jackets and trousers

The Professional Chef - Hygiene & Safety

Hygiene & Sanitation

Check your own personal hygiene in the following points:

Uniform must be spotless and ironed.