Kitchen SOP (2024)

Title Page

• Name of Establishment

• Conducted on

• Performed by

Purpose

• The purpose of this SOP entails the following:
  - To prepare all mise en place consistently and in a timely manner, in order to facilitate efficient service delivery.
  - To maintain a safe, hygienic environment at all times in accordance with all relevant legislation and regulations.
  - To carry out all closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises, and stock.

Scope of Work

• This standard operating procedure intends to guide food service employees in covering the following duties:
  1. Kitchen Preparation
  2. Kitchen Hygiene
  3. Kitchen Closing

Preparation for Kitchen Service

• All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes

• Chefs are familiar with the preparation for the different dishes

• Chefs are familiar with all the equipment needed in preparation

• All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service

• Food production personnel are fully competent in the preparation of the required dishes

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• They adhere to all hygiene and safety procedures at all times

• Their work area is clean and tidy at all times

• They assemble all appropriate ingredients in advance to ensure efficiency and work productivity

• Initial preparations are completed efficiently and items are stored correctly until required

• Crockery is correct, clean, polished and not damaged

• Senior chef leads kitchen service from the pass

• All orders are dictated to by the chef

• Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy

• Equipment is kept in a clean and safe state at all times

• Dishwashing machines are checked for cleanliness before use and maintained

• Water is changed at least twice a day and is at the correct temperature at all times

• Correct quantities of detergent and rinse aid are safely used

• Waste disposal facilities are effectively used

• Waiting staff correctly and safely clear, stack and sort crockery, cutlery and glasses

• Breakages are recorded and careless breakages are noted and action taken

Kitchen Hygiene

• Employees adhere to all relevant hygiene regulations at all times, wear a full, clean uniform and have a fresh, well-groomed personal appearance

• Employees do not wear nail varnish or jewelry in the kitchen

• Employees treat and cover all cuts

• Employees wash and sterilize their hands, as often as is required

• Daily, weekly, monthly and deep cleaning schedules for all kitchen areas are displayed and adhered to

• Designated personnel are allocated to monitor cleaning standards on a daily basis

• Regulatory checks, controls, and records are maintained

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• All refrigeration, cooking and holding temperatures are monitored as required

• All food is prepared and served in line with defined requirements

• Only designated cleaning cloths and materials are used

• All equipment is handled and stored in line with defined requirements

• The correct method is followed for waste storage and disposal

Kitchen Closing Procedures

• All fridges and storage areas are left in a clean, tidy manner

• Floors are thoroughly cleaned and mopped

• All sinks are empty and cleaned and the wash-up area is closed

• All food preparation and production areas are cleaned

• All rubbish is removed and disposed of correctly

• Only the correct cloths and cleaning materials are used for cleaning

• All chopping boards are cleaned and sterilized

• All kitchen equipment is safely and correctly cleaned and stored in the correct place

• All used cloths are removed to the laundry and cleaning agents stored correctly

• All food items are correctly covered, labeled and placed in the appropriate fridge/storage areas

• All fridges are working and operating at the correct temperatures

• All fridges and storage areas are locked

• All gas equipment is switched off

• Hot plates and salamanders are turned off

• Fat fryers are turned off and covered

• Power points are disconnected, where necessary

• Extraction fan is switched off

• Any deviations are identified and rectified

• Heating, lighting, and ventilation is attended to as appropriate

• Final security check of doors and windows is carried out and alarms are set, as required

• All appropriate access doors are locked and the keys are deposited at reception

Completion

• Recommendations

• Overall Assessment

• Name & Signature of Assigned Auditor