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SOP For Ass Sous Chef

1. Check emails, log books, food quality, recipes, limits and 86'd items daily to ensure proper opening preparations and kitchen operations. 2. Inspect cleanliness at dishwashing, freezer, expo station daily before and after service. 3. Check all equipment, utensils are ready, repaired if needed daily. 4. Monitor staff grooming standards and scheduling.

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7K views

SOP For Ass Sous Chef

1. Check emails, log books, food quality, recipes, limits and 86'd items daily to ensure proper opening preparations and kitchen operations. 2. Inspect cleanliness at dishwashing, freezer, expo station daily before and after service. 3. Check all equipment, utensils are ready, repaired if needed daily. 4. Monitor staff grooming standards and scheduling.

Uploaded by

anon-295442
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Subject : Standard Operational Procedure ( S O P )

Object : All Assistant Sous Chef Izzi Surabaya

1 Check e-mail and kitchen log book daily


2 Check all opening preparations, food quality, standard recipe, taste, limits and 86 items daily
3 Check all cleanliness at dishwashing station, freezer and chiller and expo station before and after operational daily
4 Check all equipment and utensil ( all ready to use, any trouble or need for replaced and repaired ) daily
5 Check all kitchen staff grooming begin from head until safety shoes daily
6 Check all form order twice ( for lunch and dinner ) before supplied to store man daily
7 Check all food flow ( fast or slow ), restaurant revenue from product mix ( Aloha manager ) daily
8 Scheduling all kitchen staff ( on Friday for 1 week future )
9 Maintaint all kitchen operational, staff grap test and food standard gramation to avoid high cost daily
10 Check calculation of dough, dough ball and cakes balanched sheet daily
11 Controlling store requisition / purchase order to supplier
12 Check all utensil and equipment, cleanliness all kitchen round after closing
13 Check ending stock all item weekly
14 Send all inventory and kitchen staffing up date report to sous chef ( Monday evening latest )
15 Report about staff growth, staff problem weekly

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