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

F&B Kitchen Department 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33.

CO-FBK-SOP-001 CO-FBK-SOP-002 CO-FBK-SOP-003 CO-FBK-SOP-004 CO-FBK-SOP-005 CO-FBK-SOP-006 CO-FBK-SOP-007 CO-FBK-SOP-008 CO-FBK-SOP-009 CO-FBK-SOP-010 CO-FBK-SOP-011 CO-FBK-SOP-012 CO-FBK-SOP-013 CO-FBK-SOP-014 CO-FBK-SOP-015 CO-FBK-SOP-016 CO-FBK-SOP-017 CO-FBK-SOP-018 CO-FBK-SOP-019 CO-FBK-SOP-020 CO-FBK-SOP-021 CO-FBK-SOP-022 CO-FBK-SOP-023 CO-FBK-SOP-024 CO-FBK-SOP-025 CO-FBK-SOP-026 CO-FBK-SOP-027 CO-FBK-SOP-028 CO-FBK-SOP-029 CO-FBK-SOP-030 CO-FBK-SOP-031 CO-FBK-SOP-032 CO-FBK-SOP-032.1

Chef's Administration Task - Opening Procedures PA to the Executive Chef - Opening Procedures Fruit Baskets/Bowls and Fruit Juices Bakery Daily Tasks - Opening Procedures Butchery Daily Tasks - Opening Procedures Cold Kitchen & Pastry Daily Tasks - Opening Procedures Hot Kitchen Daily Tasks - Opening Procedures Planning of Purchasing Food Transfer Dairy Products Storage Procedures Fruit and Vegetable Procedures Fish and Seafood Procedures Meat Procedures Poultry Procedures Cold-Chilled Food Procedures Dry Food Storage Spoilage Report Technical Kitchen Equipment Basic Equipment-Containers for Receiving Food Items Kitchen Trainings Filing System Market Survey The Professional Chef - Hygiene & Safety Temperature Check List Handling of Robot Coupe Food Processor Sanitizing of Hands Cleaning Task List - Sample How to clean the Dishwashing Machine Dishwashing Procedures HACCP Standards (Thai) Safety in the Kitchen (English-Thai) DHR Standard Recipe Form-Template DHR Standard Recipe Form-Template Excel

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1

F&B Kitchen Department

Standard Operating Procedure

Update: 06.07.08 / CO-FBK-SOP-001

Chef’s 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-002

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 PR’s 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-003

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:

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1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-004

Bakery Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the bakery are followed.

Procedure • • • • • • • • • • • • • • • •

To report daily for duty, wearing the proper uniform and well groomed as per standard. 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.

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1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-005

Butchery Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the butchery section are followed.

Procedure • • • • • • • • • • • • • • • • •

•

To report daily for duty, wearing the proper uniform and well groomed as per standard. Morning and evening shift to make sure that the Butchery kitchen is clean, if not, follow-up with Stewarding (floors, walls, windows only). Check fridge temperature and hygiene and log in/record in checklist. 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. Attend daily chefs briefing in the morning. 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. Check and report any faulty kitchen equipment. Conduct daily trainings. Clean work place area before leaving. Clean fridges before leaving the kitchen. Inform chef in charge before leaving the kitchen.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-006

Cold Kitchen & Pastry Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the cold kitchen section are followed.

Procedure • • • • • • • • • • • • • • • • • • • •

•

To report daily for duty, wearing the proper uniform and well groomed as per standard. Morning and evening shift to make sure that the cold kitchen is clean, if not, follow-up with Stewarding (floors, walls, windows only). Check fridge temperature and hygiene and log in/record in checklist. 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). Check and follow-up on non-available items. 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. Attend daily chef’s briefing in the morning. Prepare requisition for next day. Prepare market list as per order and banquet requirements. Check production requirement for all outlets and check mise en place. Check and report any faulty kitchen equipment. Conduct daily trainings. Clean work place area before leaving. Clean fridges before leaving the kitchen. To give proper handover to the incoming shift. Inform chef in charge before leaving the kitchen.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-007

Hot Kitchen Daily Tasks - Opening Procedures Objective This SOP is to ensure that daily tasks of the hot kitchen section are followed. Procedure • • • • • • • • • • • • • • • • • • • • •

To report daily for duty, wearing the proper uniform and well groomed as per standard. Morning and evening shift to make sure that the hot kitchen is clean, if not, follow-up with Stewarding (floors, walls, windows only). Check fridge temperature and hygiene and log in/record in checklist. 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). Check and follow-up on non-available items. 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. Attend daily chef’s briefing in the morning. Prepare requisition for next day. Prepare market list as per order and banquet requirements. Check production requirement for all outlets and check “mise-en-place”. Check and report any faulty kitchen equipment. Conduct daily trainings. Clean work place area before leaving. Clean fridges before leaving the kitchen. To give proper handover to the incoming shift. Inform chef in charge before leaving the kitchen.

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-007

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

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2

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-008

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 Vegetables, fruit, condiments Dairy products Dry store products Import products

Ordered by Executive Chef Executive Chef Finance Dept Executive Chef

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Checked by Executive Chef Executive Chef Executive Chef Executive Chef

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-008

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. 2.

list of items to be needed for menu, i.e.; Beef fillet for “Beef Stroganoff” What kind of Beef Filet has to be purchased: • • •

3. 4.

Frozen or chilled Import or local beef Portioned or whole/ unit

Contact suppliers and list down the various quotations and conditions and expected delivery times and flight numbers. 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 Recipe planning Cost calculation Inventory control

Information:

Market list Supplier variety Seasonal products 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.

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2

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-009

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 chef’s office for signature and then to the Cost Controller‘s office for proper recording and filing.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-010

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-011

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-012

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. 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. 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-013

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 1½ hour at room temperature. All meat items should be kept separately from cooked/processed meat. 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-014

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. 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-015

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 pâtés, 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 pâtés and terrines are stored. All cold food items must be properly covered, labeled, and stored (plastic container) in the fridge.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-017

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.

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1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-017

Spoilage Reports Breakage/ Spoilage/ Spillage/ Report

Outlet

Item

Outlet Chef/Executive Chef

Outlet

Unit

Qty

Remarks

Cost Controller

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2

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-018

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-019

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-020

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 Chef’s 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-021

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 Chef’s office. Associate personal files are kept in the Human Resources Department office only.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-022

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

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

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

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety Hygiene & Sanitation Since kitchen associates handling food that will be brought to a customer, cleanliness and hygiene is most important to the customer’s health. It can be stated that personal hygiene is a part of the warm welcome, which is expect to be received by a customer. พนักงานบริการมีความจําเปนตองเกี่ยวของกับการสัมผัสกับการบริการอาหารและเครื่องดื่มใหแกลูกคา ดังนั้นความสะอาดและสุขอนามัยจึงถือเปนเรือ่ งสําคัญเพราะมีผลตอสุขภาพของ ลูกคา จนอาจกลาวไดวา สุขอนามันสวนบุคคลเปนสวนหนึ่งของการตอนรับลูกคาอยางอบอุน Check your own personal hygiene in the following points: ตรวจสอบสุขอนามัยของพนักงานทุกคนตามคําแนะนําตอไปนี้ • • • • • • • •

Uniform must be spotless and ironed. ชุดพนักงานตองไมมีรอยเปรอะเปอน และไดรับการรีดอยางสวยงามเรียบรอย. Nail must be kept short and clean. เล็บมือตองตัดใหสั้นและสะอาดอยูเสมอ. No smell of hair. Keep it neatly trimmed and tie it back if it is long (for female). สระผมเปนประจํา สุภาพบุรุษตัดสั้นและจัดทรงใหเรียบรอย สวนสุภาพสตรีใหรวบผมใหเรียบรอยดวยโบวเน็ตสีดํา. 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. การปรากฏกายที่ดีตอหนาลูกคา ควรดูสดชืน่ อยูเสมอ สุภาพสตรีไมควรแตงหนาจัดจนเกินไป หรือใสนา้ํ หอมจนมีกลิ่นฉุนรุนแรง ไมควรใสเครื่องประดับจนเกินไป และควร หลีกเลี่ยงการใสแหวนเพราะอาจมีเชื้อโรคสะสมอยู.

Points to be explained What are bacteria? แบคทีเรียคืออะไร? 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. แบคทีเรียคือสิ่งมีชีวิตทีเ่ ล็กมากจําพวกหนึง่ ไมสามารถมองเห็นไดดวยตาเปลา แมเปนเพียงสิ่งเล็กๆแตแบคทีเรียก็สามารถเปนเชื้อโรคที่เปนภัยสามารถทําใหถึงแกชีวิตได Food borne illness อาหารเปนพิษ Food borne illness is due to toxins (poisons) produced by the bacteria concerned. อาหารเปนพิษ เปนผลจากการที่แบคทีเรียเขามาทําปฏิกริยาใหเกิดเชื้อที่เปนพิษขึ้นในอาหาร Kinds of food poisoning อาการของโรคอาหารเปนพิษ Diarrhoea, nausea, vomit, abdominal pain, collapse, severe case of food poisoning can be fatal. อาการทองรวงอยางรุนแรง, อาการคลื่นเหียน, อาเจียน, ปวดชองทองอยางรุนแรง, จะลมปวยไมมีเรี่ยวแรง และหากวามีอาการของอาหารเปนพิษขั้นรุนแรงก็อาจทําใหเสียชีวิตได Multiplication of bacteria การขยายพันธุแบบทวีคูณของแบคทีเรีย Time has an effect on the multiplication of bacteria, which can multiply themselves by 8 within 1 hour. เพียงแคชั่วระยะเวลาสั้นๆการขยายพันธุของแบคทีเรียก็สามารถขยายไปไดอยางมากมาย โดยการนําเลขแปดไปคูณจํานวนแบคทีเรียในหนึง่ ชั่วโมงก็จะสามารถประมาณการขยายพันธุของ แบคทีเรียได

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

2

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety Hygiene & Sanitation - Continued Main sources of bacteria แหลงสําคัญของแบคทีเรีย Raw meat, eggs, daily products, seafood เนื้อสัตวดบิ ๆ, ไขไก, ผลิตภัณฑนม, อาหารทะเล Unwashed fruits and vegetables ผักหรือผลไมที่ไมไดลางหรือลางไมสะอาด The human body itself และโดยตัวของมนุษยเราเอง Food hygiene regulations กฏระเบียบของการรักษาอนามัยอาหาร To prevent contamination, kitchen associates must remember the following points; เพื่อเปนการปองกันความสกปรก พนักงานบริการจดจําขอแนะนําดังตอไปนี้และปฏิบตั ิใหเปนกิจวัตร Often wash your hands thoroughly before serving food to customers, particularly after smoking and using the toilet. ควรลางมือใหสะอาดทุกครั้งกอนใหบริการ และโดยเฉพาะหลังจากสูบบุหรี่หรือเขาหองสุขา Keep your fingernails short and clean. Dirty nails can be a good breeding ground for bacteria, which can be transferred to food. รักษาเล็บมือใหสั้นและสะอาดอยูเสมอ เพราะเล็บที่สกปรกเปนแหลงที่อยูอาศัยอยางดีสาํ หรับแบคทีเรีย ซึ่งสามารถนําไปสูอาหารได Never cough, sneeze or touch eyes, ears, nose, and scalp since the human body is also the a main source of bacteria. หามไอ จาม หรือลวงแคะแกะเกาตามสวนตางๆของรางกายเพราะรางกายของคนเราก็เปนแหลงแพรพันธุของเชือ้ โรคเชนกัน. Covers all cuts and sores with suitable, clean, waterproof dressing of plasters and change them at the end of the working session.

ปกคลุมบาดแผลใหเรียบรอยดวย พลาสเตอรสําหรับปดแผลที่สะอาดและสามารถปองกันน้ําได ตองเปลี่ยนทุกครัง้ หลังเลิกงาน Never touch food with your bare hands. Always use service spoon and fork. หามใชมือสัมผัสอาหารโดยตรง ใหใชชอน-สอมสําหรับบริการเทานั้น (Service Gear) Keep food covered.

ควรปดอาหารใหมิดชิดหากตองการเก็บไว Avoid smoking.

หลีกเลี่ยงการสูบบุหรี่ Never dry any cutlery by blowing but use a clean service cloth instead.

หามนําอุปกรณไปตากลมเพื่อใหแหงหลังจากลางแลว แตใหใชผาสะอาดเช็ดใหแหงทันที Hygiene & Sanitation - Continued 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.)

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

3

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety อาหารที่ตกพื้นแลวใหทิ้งทันที หามนําไปเสริฟลูกคาอีก (นอกจากนั้นอุปกรณตางๆที่ แตกหรือราว เชนพวกถวย ชาม หรือแกวก็ใหนําไปทิ้งโดยสง แผนกสจวตทําบันทึกของเสีย เพราะเชื้อโรคอาจฝงตัวอยูในรอยแตกราวได). 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?

สุขอนามัยและการบริการอาหาร ลูกคาของคุณตองการที่จะเห็นพนักงานที่ดูสะอาดและมีสุขภาพดี มีความสามารถในงานบริการอยางเต็มเปยม ใหบริการอาหารที่สะอาดรสชาติอรอย ใหบริการพวกเขาอยางสุภาพ นายจางของพวกคุณตองการให คุณเอาใจลูกคา มีความซื่อสัตย ใหความรวมมือ และเชื่อถือได เพื่อนรวมงานของคุณตองการให คุณดูดีและสะอาดไปพรอมๆกันกับพวกเขา คุณควรที่จะมีสขุ ภาพดี และมีสุขอนามัยที่ดีในชีวิตประจําวัน แลวคุณละ ไดทําอะไรเพื่อทําใหไดถึงมาตรฐานเหลานี้หรือยัง?

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

4

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety Hygiene & Sanitation - Continued 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: -

Don’t smoke in working areas. Don’t chew gum or eat when working. Don’t touch your hair, nose or ears. Don’t undertake personal grooming in public areas (brushing hair or applying make-up). Wash hands often. Don’t 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

5

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety 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 kitchen’s 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

6

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety 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. 2. 3. 4.

5. 6.

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. If possible, use a trolley when moving material in a crate. For heavy load, divide it and make several trips. 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. If a load is too heavy, call for assistance. Do not rush into lifting a heavy load, try the weight cautiously first. 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

7

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety Safety - Continued Essential points for smooth and easy handling of any kinds: 1. 2. 3. 4. 5. 6.

Correct grip Use the palms and roots of the fingers and thumb. Straight back Lift with the legs and relax the knees. Chin in Raise the top of the head and tuck the chin in. 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. Arm close to the body. This enables you to use the body muscles correctly. 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

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

8

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety 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 outlet’s 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

9

F&B Kitchen Department

Standard Operating Procedure Update: 20.08.08 / CO-FBK-SOP-023

The Professional Chef - Hygiene & Safety • •

•

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 Manager’s office in a locked and secure place, they may be destroyed after twelve months.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

10

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-024

Temperature Check List Outlet/Location: Date

Time

Unit Number/Description: 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-026

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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample Main Kitchen Cleaning NO. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33

TASK LIST Cleaning floor in main kitchen Cleaning floor corridor Cleaning wall in main kitchen Cleaning the door to coffee shop Cleaning 2 windows above the door to coffee shop Cleaning 3 windows above pot wash sink and up-right freezer Cleaning stove banquet kitchen line Cleaning stove Thai kitchen line Cleaning stove western kitchen line Cleaning dish out counter a la cart Cleaning dish out counter banquet Cleaning under counter refrigerator Thai and banquet kitchen surface Cleaning under counter refrigerator western kitchen surface Cleaning freezer and up-right refrigerator surface Cleaning shelve above under counter refrigerator western kitchen Cleaning pot washing area Cleaning hood surface banquet kitchen. Cleaning hood surface Thai kitchen Cleaning hood surface western kitchen Cleaning ceiling Cleaning long light bulb Cleaning pot wash sink Cleaning stainless table Deep clean floor in main kitchen Deep clean floor corridor Deep clean wall in kitchen Deep clean inside kitchen hood/ Thai,Westren,Banquet Deep clean pot washing area Deep clean filter air western and Thai kitchen hood Deep clean grill stove Deep clean stream warmer western kitchen Deep clean kitchen stove line/ Thai,Banquet,Western Deep clean oven

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler

WHEN

TIME

WHO

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample Receiving Area Cleaning No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14

TASK LIST

WHEN

TIME

WHO

WHEN

TIME

WHO

WHEN

TIME

WHO

Cleaning floor Cleaning wall Cleaning ceiling Cleaning light bulb Cleaning wash sink Cleaning shelve above wash sink Cleaning shelve Cleaning mirror the door Cleaning 2 window above the door Cleaning wash hand sink beside the door Cleaning ice maker machine Deep clean floor Deep clean wall Deep clean wash sink

Vegetable Room Cleaning No. 1 2 3 4 5 6 7 8

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless shelve Cleaning light bulb Cleaning the door Deep clean floor Deep clean wall

Dish Washing Area Cleaning No. 1 2 3 4 5 6 7 8 9 10 11 12 13

TASK LIST Cleaning floor around Cleaning wall around Cleaning ceiling Cleaning stainless shelve Cleaning dish table Cleaning stainless shelve above dish table Cleaning hood surface Cleaning 2 wash sink Cleaning light bulb Cleaning dishwasher machine Deep clean floor around Deep clean wall around Deep clean dishwasher machine

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler

2

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample Bakery Room Cleaning NO. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

TASK LIST

WHEN

TIME

WHO

WHEN

TIME

WHO

Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless counter Cleaning wash sink Cleaning freezer and refrigerator surface Cleaning shelve above wash sink Cleaning 3 window around the room Cleaning 2 sliding window Cleaning mirror the door Cleaning rack and cart Cleaning oven Cleaning spiral mixer Deep clean floor Deep clean wall Deep clean hood Deep clean filter hood Deep clean oven Deep clean mixer

2nd Kitchen Cleaning NO. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless shelve Cleaning under counter refrigerator surface Cleaning inside stainless counter dish table Cleaning freezer and up-right refrigerator surface Cleaning hood surface Cleaning stove Cleaning light bulb Cleaning 2 window Deep clean filter hood Deep clean floor Deep clean wall Deep clean stove Deep clean pizza oven Deep clean deep fryer

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler

3

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample Garbage Room Cleaning NO. 1 2 3 4 5 6 7

TASK LIST

WHEN

TIME

WHO

WHEN

TIME

WHO

WHEN

TIME

WHO

Cleaning floor Cleaning wall Cleaning ceiling Cleaning light bulb Cleaning the door Deep clean wall Deep clean floor

Butcher Room Cleaning NO. 1 2 3 4 5 6 7 8 9 10

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless table Cleaning 2 sliding window Cleaning freezer and up-right refrigerator surface Cleaning light bulb Cleaning wash sink Deep clean floor Deep clean wall

Cold Kitchen Cleaning NO. 1 2 3 4 5 6 7 8 9 10 11 12 13

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless table Cleaning 2 sliding window Cleaning under counter refrigerator surface Cleaning up-right freezer surface Cleaning light bulb Cleaning wash sink Deep cleaning 2 sliding window Deep clean slizzer machine Deep clean floor Deep clean wall

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler

4

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample Pantry Cleaning NO. 1 2 3 4 5 6 7

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning stainless table Cleaning buffet line Deep clean floor Cleaning up-right freezer surface

WHEN

TIME

WHO

WHEN

TIME

WHO

Dry Storeroom Cleaning NO. 1 2 3 4 5 6 7 8 9 10 11

TASK LIST Cleaning floor Cleaning wall Cleaning ceiling Cleaning of all racks & shelves Cleaning Bin Card Holders Cleaning door Cleaning light bulb Cleaning of freezer Deep cleaning of freezer Cleaning 2 sliding window Deep cleaning 2 sliding window

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler

5

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-028

How to clean the Dishwashing Machine Objective This SOP shall ensure the proper cleaning procedure of how to clean a dishwashing machine.

Procedure STEP: ขั้นตอน To complete all steps, you will need cleaning cloths, sponges, and detergent. Turn off the power switch.

HOW TO’S: ทําอยางไร

TIP: ขอควรจํา

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 basket and pump intake screen, wash and rinse them thoroughly.

Remove food particles before washing and rinsing.

Wipe the machine interior with a damp sponge and deter.

Avoid splashing water out on the power switch.

Thoroughly rinse the dishwasher interior to remove the detergent. Wipe the outside dishwasher surface with a clean cloth. Leave the door open to allow the interior to dry. Check the wash and rinse arm, and rinse nozzles.

When necessary spray lime off on effected area, let it work for a minute and repeat cleaning.

Check the wash and rinse arm 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-028

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 detergent.

The power is on; the machine will 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 supplier’s instruction.

Check the machine.

Close the door of the machine. The wash and rinse cycle will automatically. Wait for the wash and rinse tank thermometer to reach the proper temperature.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

Wash water 60’c-65’c Rinse water 82’c-90’c

2

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-029

Dishwashing Procedures Objective This SOP shall ensure the proper dishwashing cleaning procedures.

Procedure STEP: ขั้นตอน To complete all steps, you will need sponges, garbage bins, and detergents. Preparation.

HOW TO’S: ทําอยางไร

TIP: ขอควรจํา

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, © This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / CO-FBK-SOP-029

Dishwashing Procedures making sure that no food or grease was left on the utensils. Cycle selector.

I 60s wash cycle II 90s wash cycle

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 finished.

Once the light is off, open the 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

According to dish size and food dirt.

2

F&B Kitchen Department

Standard Operating Procedure 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.

อาหารที่มีอันตรายแอบแฝงอยูท ั้งหมด ตองถูกปรุงภายในอุณหภูมิที่แนะนํา

(การกระทํานั้นมีการวัดอุณหภูมิ และมีการบันทึกไวเพื่อใชสนับสนุน)(5คะแนน) • มันเปนสิ่งสําคัญสําหรับ อาหารที่มีอนั ตรายแอบแฝงอยู ตองปรุงอยางถูกวิธีเพือ่ ฆาเชือ้ แบคทีเรียที่เปนอันตราย • อาหารที่มีอันตรายแอบแฝงอยูต องถูกปรุงในอุณหภูมิอยางต่ําที่สดุ ดังนี้ เนื้ออบ

135 F / 57 C

แฮมเบอรเกอร มันฝรั่งอบ สัตวปก

155 F / 68 C 145 F / 63 C 165 F / 74 C

2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

เนื้อหมู/เกมส ไขสด ปลา อาหารออี่นๆ

155 F / 68 C

เนื้อยัดไส

165 F / 74 C

145 F / 63 C 145 F / 63 C 140 F / 60 C

เนื้อลูกวัว เนื้อลูกแกะ

145 F / 63 C 145 F / 63 C

อาหารรอนที่ปรุงเพื่อเก็บไวตองทําใหเย็นลงอยางรวดเร็วและปลอดภัย จากอุณหภูมิที่ 140 F (60 C) ถึง 70 F (21 C) ภายใน 2 ชั่วโมง และจากอุณหภูมิ 70 F (21 C) ถึง 41 F (5 C) หรือต่ํากวา ภายในอีก 4 ชั่วโมงหลังจากนัน้ สิ่งอํานวยความสะดวกคือการทําใหรอ นใหม (การอุน ) อยางรวดเร็ว 165 F ( 74 C) ของอาหารที่เสี่ยงอันตรายในอุณหภูมิอยางนอยที่สดุ ภายใน 2 ชั่วโมง อาหารที่มีอันตรายแอบแฝงอยูท ั้งหมดตองถูกเก็บไวที่ อุณหภูมิทสี่ งู กวา 140 F(60 C) หรือต่ํากวา 41 F (5 C) ผูปฏิบัติงานในครัวตองมีเครื่องวัดอุณหภูมิอาหารที่มีความแมนยําเปนของตนเอง เสมือนเปนสวนหนึ่งของเครื่องแบบ ใหใชไขที่ผานกรรมวิธกี ารฆาเชื้อโรค (โดยความรอนสูง) ไขที่ยังมีเปลือกใชสําหรับ Single service หรือการอบเทานัน้ ไขทยี่ ังมีเปลือกทั้งหมดควรอยูในอุณหภูมิ 41 F (5 C) หรือต่ํากวาตลอดเวลา ควรทิ้งไขทแี่ ตกราวและใชไขที่ผา นการอนุมัติจากแหลงที่อนุมตั ิแลวเทานัน้ ควรแยกประเภทเนื้อดิบ ผลิตภัณฑเนือ้ สัตวปก อาหารทะเลและไขที่ยังมีเปลือก ควรเก็บรักษาผลิตภัณฑเหลานี้ไวดานลางอาหารที่พรอมจะรับประทานเสมอ และปฏิบัติตามวิธกี ารที่ไดรับการอนุมตั ิแลวของ Amari ควรแยกเขียงที่ใชสําหรับของดิบและสําหรับอาหรที่พรอมรับประทานได Mikroklene sanitizer solution, ปายหรือฉลากทีช่ ัดเจน และแรงกําลัง ระหวาง 12.5 และ 25 ppm มีในที่ทาํ งานทุกจุด มีแผนทดสอบหรือชุดทดสอบ Sanitizer เพื่อการทดสอบกําลังของ Sanitizer ทั้งหมด (เชน ไอโอดีนและคลอรีน แตคลอรีนจะถูกใชกับเครื่องลางจานที่มีอณ ุ หภูมิต่ํา) ใชผาเช็ดมือทีอ่ นุมัติใหใช เชน ผาฝายหรือผาที่ใชแลวทิ้งเลย ผาหรือกระดาษเช็ดมือ Terry ไมอนุญาตใหใชในครัว ถามีการใชผาฝายที่อนุมัติใหใช ตองมีการจัดเก็บไวในภาชนะของ Mikroklene sanitizer solution ในระหวางที่ใช (แตนํามาปฏิบัติกับผาที่ใชแลวทิ้งเลยไมได) เก็บรักษาภาชนะเครือ่ งแกวไวบนชัน้ ทีต่ ่ําสุดเสมอ ใชแผนสังเคราะหที่ไมมีสวนประกอบของโลหะ สําหรับการขัดกระทะใชสะอาดเทานัน้ อาหารที่มีอันตรายแอบแฝงอยูท ี่เหลือจากการจัดงานเลี้ยง และสถานการณอนื่ ๆ ที่ไมสามารถควบคุมได ตองทําการทิ้งไป วัตถุเคมีและวัตถุทเี่ ปนพิษตองแยกออกจากกัน และจัดเก็บใหหางจากอาหาร อุปกรณประกอบอาหารภาชนะครัวและผลิตภัณฑอาหาร การกระทํานัน้ คือการปองกันอาหารทั้งหมดจากการใชอณ ุ หภูมิที่มากเกินไป และสิ่งทีเ่ จือปนในระหวางการรับสินคา การจัดเก็บรักษา การตกแตง การบริการและการขนสง แปะวันทีข่ องอาหารทั้งหมด ในระหวางการรับสินคา การผลิตและการเก็บรักษา ถังพลาสติกที่ใชแลวทิง้ (เชน ของดอง, น้ําราดสลัด, sour cream และอื่นๆ) ไมนํามาใชในการจัดเก็บรักษาหรือในการตระเตรียมอาหาร

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / -CO-FBK-SOP-030

HACCP Standards (Thai) 20. อางลาง 3 สวน - อางน้าํ ยาซักลาง : 115 –125 F (43 – 49 C) - อางน้าํ ยาที่ใชลาง : 100 –110 F (38 – 43 C) - อาง Sanitizer : 75 F หรือต่ํากวา (24 C หรือต่ํากวา) 21. ไมมีการรับประทาน,การดื่ม,การสูบบุหรี่ หรือการเคี้ยวในสถานทีท่ ํางาน ทําไดเฉพาะในบริเวณที่ กําหนดใหเทานัน้ 22. พนักงานตองทําความสะอาดโดยการลางมือดวยสบูเหลวเพื่อตอตานเชือ้ แบคทีเรียหรือ โดยของเหลว Margate Antimicrobial (สีฟา) หรือ Favola B ก็ใชงาย อางลางมือในสถานทีท่ ี่ควรมีตั้งอยูในบริเวณหองครัว,locker room และหองน้าํ พนักงานเพื่อใชกอนการเริ่มทํางานหรือกลับมาทํางานอีก 23. อาหารที่พรอมจะรับประทานไดทนั ทีน่ ั้น ตองไมจับหรือสัมผัสดวยมือเปลา ตองใชถุงมือที่ใชแลวทิ้งเลย,คีมหนีบหรืออุปกรณที่มีใหในการจับหรือสัมผัสอาหาร 24. ทําการจัดซือ้ ไดเฉพาะผลิตภัณฑทอี่ นุมัตแิ ลว จากผูจ ัดจําหนายที่ Amari อนุมัติเทานั้น 25. โปรแกรมการตรวจสอบดวยตัวเองในเรือ่ งความปลอดภัยของอาหาร ควรทําใหเสร็จสมบูรณทกุ ๆ 30 วัน (โดยใช form นี้) พรอมดวยการบันทึกผล,จัดเก็บไวในแฟมเอกสาร และสามารถหามาใชไดงายในชวง 12 เดือน 26. ผูควบคุมการปฏิบัติและจัดการดานอาหารและเครื่องดื่ม,ผูอํานวยการฝายวิศวกรรม และชางในครัว 27. Hazard communication Material Safety Data Sheets (MSDS) หรือโปรแกรมทีเ่ ทียบเคียงกันได 28. ในการจัดสอนเรื่องความปลอดภัยของอาหารอยางตอเนือ่ งตองจัดขึ้นพรอมกับมีเอกสารประกอบหลักฐานการจัดสอนในแฟมเอกสารของเจาหนาที่ 29. วิธีการปฏิบัติในการเตือนเกี่ยวกับอาหารที่เนาเสีย ถูกจัดเก็บไวในแฟมเอกสารและหาใชไดงาย 30. โปรแกรมการทําความสะอาดที่มีประสิทธิผล 31. การตรวจสอบทีผ่ านมาไมนาน (ASI หรือผูตรวจสอบภายใน) จะถูกเก็บไวในแฟมเอกสาร และแกไขในสวนที่ไม สมบูรณ 32. การตรวจสอบจากกรมสาธารณสุขจะถูกจัดเก็บไวในแฟมเอกสาร และแกไขในสวนที่ไมสมบูรณ 33. (A) การทําทอน้ํา ไมควรทําการเชื่อมตอในลักษณะกากบาท, backsiphonage หรือ backflow Backflow ของน้ําที่สกปรกหรือทีม่ ีสิ่งเจือปน (B) อุปกรณเครื่องมือในการบริหารอาหารและอาคาร สิ่งกอสรางตางๆควรอยูในสภาพของการ ใชงานไดดี และมีการแสดงเครื่องหมายของการบํารุงรักษาอยางตอเนื่อง 34. สัญญลักษณเครื่องหมายของการลางมือควรติดไวในหองน้ําและดานบนของอางลางมือของพนัง งานทั้งหมด 35. อุปกรณเครื่องมือในการทําความเย็นตองอยูในการบํารุงรักษา เพื่อรับประกันถึงอุณหภูมิของ เครื่องทําความเย็นที่ 36-38 F (2-3 C ) และอุณหภูมิของตูน้ําแข็งที่ 0 F (-18 C) และตองมีเครื่อง วัดอุณหภูมิภายในที่แมนยํา ตารางอุณหภูมิในแตละวันตองมีอยูบนแผงในบริเวณของหองครัว หลักๆ

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

2

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 / -CO-FBK-SOP-030

HACCP Standards (Thai) 36. เครื่องลางจาน อุณหภูมิสูง อางน้ํายาซักลาง 150 – 160 F (66-71 C) อางน้ําที่ใชลาง 170 – 180 F(77-82 C) อางน้ําที่ใชลางน้ําสุดทาย > 180 F (>82 C) Sanitizer 50 –200 ppm คลอรีน 170 F (71 C) กระตุนสายความรอน

อุณหภูมิต่ํา อางน้ํายาซักลาง 130 – 140 F (54-60 C) อางน้ําที่ใชลาง 140 – 150 F (60-66 C)

37. สิ่งอํานวยความสะดวกในการควบคุมสัตวทมี่ ารบกวน และการติดตามรายงานการควบคุมสัตวอยางใกลชดิ ถายเอกสารเหลานี้เพื่อจัดเก็บในแฟมเอกสารของ Executive Chef และทีท่ ํางานของ Director of Engineering 38. การตรวจสอบแมลงและสัตวที่ใชฟนแทะอาคารสิ่งกอสรางตาง ๆ ไมมีหลักฐานหรือการปรากฎของนก, สัตวที่ใชฟนแทะ, แมลงวัน, แมลงสาบ หรือ สัตวอนื่ ๆ ใหเห็นในบริเวณหองเก็บรักษาอาหารหรือบริเวณที่ตระเตรียมอาหาร

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

3

F&B Kitchen Department

Standard Operating Procedure 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. 2. 3. 4. 5. 6. 7. 8. 9. 10.

11.

12.

13.

14. 15.

Do not leave metal spoon in boiling liquids. หามวางทัพพี,ตะหลิวหรือวัตถุที่เปนโลหะไวในหมอซุปหรือซอสที่กาํ ลังเดือด Do not leave handles of cooking pans over the gas flame. หามหันดามกระทะหรือหมอเขาหาเปลวไฟ Always carry a knife with its point towards the floor. เวลาถือมีดใหถือในลักษณะปลายมีดชี้ลงพื้นเสมอ Never attempt to catch a falling knife. หามพยายามความีดหรือของมีคมที่กําลังจะหลนลงพื้น Always cut or chop on a board. Never in the hand. ใหตัดหรือหัน่ ทุกอยางบนเขียงเสมอ อยาหั่นของโดยใชมือรอง When using a hand model can-opener, protect the other hand with a cloth or kitchen towel. เวลาใชที่เปดกระปองแบบมือหมุนใหใชผารองเสมอ Always clean up any spilled water, grease or fat from the floor immediately. ทําความสะอาดทันที ถามีน้ําหรือน้าํ มันบนพื้นครัว Never use a damp cloth for lifting or carrying hot utensils. หามใชผา ที่เปยกชื้นรองมือสําหรับจับหรือยกวัตถุที่มีความรอน Never wear sandals or open shoes in the kitchen. หามใสรองเทาแตะหรือรองเทาที่มีรูบนหลังเทาภายในครัว 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. ถามีไฟลุกไหมในกระทะหรือหมอที่มนี ้ํามันใหใชผาสําหรับดับไฟ หรือใชกระสอบหนา ๆ ดับเทานัน้ อยาใชน้ําดับไฟที่เกิดจากน้าํ มันโดยเด็ดขาด Long hair styles should be “Put Up” and covered with a clean head cap or similar means of protection. พนักงานที่มีผมยาวใหมวนเก็บใหเรียบรอยและใสหมวกหรือผาคลุมผมเสมอ For economy, as well as safety, all gas and electrical appliances must be turned off when not in use. เพื่อความประหยัดและปลอดภัย อยาเปดเตาแกสหรือไฟฟาทิ้งไวหากไมไดใชงาน Make sure that the first aid box is readily accessible and that it contains sufficient waterproof dressings and burn dressings. ตูยาสามัญประจําครัวตองมียาแกน้ํารอนลวกหรือไฟไหมประจําตูยาอยูเสมอ Never attempt to carry large, heavy containers of hot food single-handed. Get assistance. หามยกของที่มีขนาดใหญหรือมีนา้ํ หนักมากเพียงลําพัง ควรจะตองหาคนมาชวยยกทุกครั้ง Do not reach over naked burning appliances. อยาใชมอื ยื่นไปเหนือเปลวไฟที่กําลังลุกไหมเด็ดขาด

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

F&B Kitchen Department

Standard Operating Procedure Update: 06.07.08 /CO-FBK-SOP-031

Safety in the Kitchen (English/Thai) 16. 17. 18.

19. 20. 21. 22. 23. 24.

Always ensure that gravity meat slicers are adequately guarded. ทุกครั้งที่ใชเครื่องตัดหรือบด ตองแนใจเสียกอนวาอุปกรณนั้น ๆ ประกอบครบถวนและมีความปลอดภัยเพียงพอ Ensure that all drain covers are properly fitted. ทอน้ําทิง้ ในครัวทุกจุดตองมีฝาปดเสมอ Never put cleaning fluids into bottles originally used for food or drink, e.g. soft drink bottles or sour cream containers. หามนําน้ํายาทําความสะอาดหรือสารเคมีตา ง ๆ มาเปลี่ยนใสขวด,กระปองหรือภาชนะทีใชบรรจุอาหารมากอนเด็ดขาด เชน ขวดน้าํ อัดลม, กระปองซาวดครีม Do not obstruct fire exits, stairways or corridors. หามนําสิ่งของตาง ๆ มาเก็บหรือตัง้ ขวางทางบริเวณประตูหนีไฟ Ensure stacked goods and boxes are safe. ตองมั่นใจวาของจัดวางจัดเก็บบนโตะหรือชั้นวางจะไมรวงหลนลงมา Keep chemicals in a locked cupboard away from food. สารเคมีตาง ๆ ตองเก็บไวในตูที่มีกุญแจล็อคและตองหางจากอาหารเสมอ Keep drawers shut and ensure knife blades are always face down. ลิ้นชักเก็บอุปกรณตองปดทุกครั้งและตองแนใจวามีดไมหงายคมขึ้นมา Report dangerous equipment, especially faulty electrical plugs / wiring and electrical cords. ตองแจงทันทีทันใด ถาคิดวาอุปกรณไมปลอดภัย โดยเฉพาะการชํารุดของปลั๊กไฟ, สหายไฟรั่วหรือซอต Follow the advice on safety signs. ขอใหพนักงานทุกคนปฎิบัติตามขอแนะนําความปลอดภัยที่ไดกลาวมาขางตนในขณะปฎิบตั ิงานภายในครัว

Remark: Health and Safety training of associates is essential and in most circumstances a legal requirement.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

2

F & B Kitchen Department

Standard Operating Procedure Update: 19.06.08 / CO-FBK-SOP-032

Standard Recipe Form-Template General Information

Materials

Date:

Preparation

Preparation

Elaborated by: Dish Name: Baked Prawns with Glass noodles and herbs in clay pot Outlet: Doses: 1

1 Portion person

Products

Tiger prawns Glass noodles Pork fat/grease Chinese pepper Coriander root Sliced celery Sliced red chili Butter

Quantity (1000 g/ml or 1pcs) 180 80 15 1 15 10 10 20

Total cost per recipe Total Cost p/person Food Cost Sell price without VAT

63.61 63.61 22.72 280.00

Finishing

1 Sautee Pan 2 Clay Pot 3 Oven

1 Clay Pot 2 Under plate 3

4 5 6 7

4 5 6 7

8 9

8 9 Price p/Unit

260.00 42.06 50.00 250.00 80.00 70.00 70.00 88.84

Baht Baht Baht Baht Baht Baht Baht Baht

Unit

g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml

2. In a clay pot put the pork fat/grease, butter, Chinese pepper roasted peppercorn, star anis, coriander root and sliced ginger 3. Add the tiger prawns and glass noodles Add seasoning with oyster sauce, white soy sauce Add sugar then place in the oven for 20 minutes 4. Remove from the heat and pour the Chinese wine, garnish with spring onions, celery and red chili

Waste

10 10

1. Blanch the tiger prawns in hot oil for a few minutes

Final Cost

% % % % % % % %

46.80 3.36 0.75 0.25 1.20 0.77 0.77 1.78

Photograph

Baht Baht Baht Baht Baht Baht Baht Baht

Baht Baht % Baht

Preparation Time: Approved by Management:

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

1

General Information Date: Elaborated by: Dish Name: Baked Prawns with Glass noodles and herbs in clay pot Outlet: Doses: 1

1 Portion person Products

Tiger prawns Glass noodles Pork fat/grease Chinese pepper Coriander root Star anis Fresh giger, sliced Peppercorn, roasted Chinese wine White soya sauce Sliced spring onions Sliced celery Sliced red chili Butter

Preparation Time:

Approved by Management: g or ml

Quantity (1000 g/ml or 1pcs) 180 80 15 1 15 1 20 5 20 20 20 10 10 20

Materials Preparation 1 Sautee Pan 2 Clay Pot 3 Oven 4 5 6 7 8 9 Price p/Unit 260.00 42.06 50.00 250.00 80.00 200.00 60.00 140.00 205.61 31.00 50.00 70.00 70.00 88.84

Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht

Unit g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml g or ml

Preparation 1. Blanch the tiger prawns in hot oil for a few minutes 2. In a clay pot put the pork fat/grease, butter, Chinese pepper roasted peppercorn, star anis, coriander root and sliced ginger 3. Add the tiger prawns and glass noodles Add seasoning with oyster sauce, white soya sauce Add sugar then place in the oven for 20 minutes 4. Remove from the heat and pour the Chinese wine, garnish with spring onions, celery and red chili

Finishing 1 Clay Pot 2 Underplate 3 4 5 6 7 8 9 Waste

10 10 10

Total cost per recipe Total Cost p/person Food Cost Sell price without VAT

Final Cost % % % % % % % % % % % % % % % % % % % % %

46.80 3.36 0.75 0.25 1.20 0.20 1.20 0.70 4.11 0.62 1.10 0.77 0.77 1.78 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht Baht

63.61 63.61 22.72 280.00

Baht Baht % Baht

Photograph