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. 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 Dishw ashing Machine
29. CO-FBK-SOP-029 Dishw ashing Procedures
30. CO-FBK-SOP-030 HACCP Stand ards (Thai)
31. CO-FBK-SOP-031 Safety in the Kitchen (English-Thai)
32. CO-FBK-SOP-032 DHR Stand ard Recipe Form-Template
33. CO-FBK-SOP-032.1 DHR Stand ard Recipe Form-Template Excel

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 F&B Kitchen Department

Standard Operating Procedure

Update: 06.07.08 / CO-FBK-SOP-001

Chef’s Administration Tasks - Opening Procedures

Objectiv
This SOP shall ensure that all relevant tasks by co mmencing the administrative shift are in order and
followed.

Procedure

 To report daily for duty, wearing the proper uniform and well groomed as per stand ard.
 Daily check of all outlets opening breakfast, lunch and dinner and ensuring that they open on
time with a minimum workforc e 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 dire ct purchase invoic es.
 Monitor daily market lists.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-002

Exe cutive Chef - Opening Procedures

Objectiv
This SOP shall ensure that all relevant tasks by co mmencing 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 an d well groomed as per stand ard.
 To colle ct necessary papers and docu ments 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 holid ays, 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-002

Exe cutive Chef - Opening Procedures

Objectiv
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 cate gory/Executive Floor, the fruit bowl must contain flowers.
 Old/returned fruits to be sort-o ut 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 juic e 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 juic e container by the concerned
outlet upon collection of the juic e (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 availa bility on the market.
 Chefs check delivery of fruits and grades.

Sample Picture of different Fruit Basket Setups:

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-004

Bakery Daily Tasks - Opening Procedures

Objectiv
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 stand ard.
 Morning and evening shift is to make sure that the Bakery kitchen is clean, if not, follow-up with
Stew arding (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, la beled and stored in the fridge according to
stand ard.
 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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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-005

Butchery Daily Tasks - Opening Procedures

Objectiv
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 stand ard.
 Morning and evening shift to make sure that the Butchery kitchen is clean, if not, follow-up with
Stew arding (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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-006

Cold Kitchen & Pastry Daily Tasks - Opening Procedures

Objectiv
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 stand ard.
 Morning and evening shift to make sure that the cold kitchen is clean, if not, follow-up with
Stew arding (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 qualit y 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 stand ard recipes.
 Ensure that all “mise-en-plac e” is covered, labeled and store in the fridge according to
stand ard.
 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-007

Hot Kitchen Daily Tasks - Opening Procedures

Objecti
This SOP is to ensure that daily tasks of the hot kitchen section are followed.

Procedure

 To report daily for duty, wearing the prop er uniform and well groomed as per stand ard.
 Morning and evening shift to make sure that the hot kitchen is clean, if not, follow-up with
Stew arding (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
(applica ble to Grand Hotel only).
 Pick-up store requisitions.
 Checks delivery of food and vegetables of qualit y 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 ste ady replenishment
and clearance after buffet is finis hed (if applicable to DHR Grands).
 Prepare “mise-en-place” for all outlets and banqueting.
 Use provided stand ard recipes.
 Ensure that all “mise-en-plac e” is covered, labeled and store in the fridge according to
stand ard.
 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 no tice 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.

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 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.
 Colle ct 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 pr oducts 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 fo r all outlets as per requisition
 Check all sections for mise en place
 Check all food products for corre ct stora ge and labeling

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-008

Planning of Purchases

Objectiv
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 producti on 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 purc hasing 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 emerge ncies 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

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1
 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-008

Planning of Purchases

Purchase
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 it ems 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 pric es from the various supp liers have to be on hand and keep filed in the
Executive Chefs offic e.
These prices will be up-dated according to changes from the suppliers and menus.
Kitchen associates MUST have also the information about pric es 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

Objecti
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 offic e for signature and then to the Cost Controller‘s offic e
for proper recording and filing.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-010

Dairy Products Storage Procedures

Objecti

This SOP is to ensure that dairy products are handled and stored according to company hygiene
stand ards.

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 se parately from raw meat or seafood.
 All raw eggs should be separate d 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-011

Fruit and Vegetable Procedures

Objecti

This SOP is to ensure that fruit and vegetable pr oducts are handled and stored according to compant
hygiene standards.

Procedure

 All types of fresh vegetables and fruits (except sm all types of fruits i.e. berry) must be washed
and sanitized in the sanitation room near the re ceiving area before it comes to the kitchen or
chillers.
 Exotic and very small types of fruits need to be delivered dire ct 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 no t 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-012

Fish and Seafood Procedures

Objecti

This SOP is to ensure that fis h and seafood is handled and stored according to company hygiene
stand ards.

Procedure

 All types of fresh seafood should be placed in containers with ice and each container must
have a rack to separate excessive ice wa ter. 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 an d 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 stor ed 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 spoila ge report and submit to the
Executive Chef and/or Sous-Chef for signat ure, 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-013

Meat Procedures

Objecti

This SOP is to ensure that meat products are handled and stored according to company hygiene
stand ards.

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) vacu um-p acked individually, using the production
label and marked dates.
 All meat products should be kept separately from seafood/poultry/vegeta ble and fruit items.
 All meat products should not be kept for more than 1½ hour at room temperature .
 All meat items should be kept sepa rately 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-013

Meat Procedures

Objecti

This SOP is to ensure that poultry products ar e handled and stored according to company hygiene
stand ards.

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 ne ar 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 separate ly from seafood/me at/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 prod uction labels and use a sticker indicating for
products which have to be used FIRST .
 All the portioned poultry needs to be (wrapped) vacuum-p acked 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-015

Cold/Chilled Food Procedures

Objecti

This SOP is to ensure that cold/chilled food prod ucts 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 CO-FBK-SOP-016

Dry Food Procedures

Objecti
This SOP is to ensure that dry food items are hand led 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-G oods store room must alwa ys 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 flou r, sug ar, lentil, rice and grains should be placed properly in
each container with proper labels.
 Always strictly follow the expiry dates an d 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.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-017

Spoilage Reports

Objecti

This SOP is to ensure that food item(s) that can no t 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 kitche n 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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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-017

Spoilage Reports

Bre akage/ Spoilage/ Spilla ge/ Report

Outlet Outlet

Item Unit Qty Remarks

Outlet Chef/Executive Chef Cost Controller

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-018

Technical Kitchen Equipment

Objecti

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
maintenanc e request form daily.
 Reference is the record log book available in each section.

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-019

Basic Equipment/Containers for Receiving of Food Items

Objecti
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 mainta ining following items and equipments for receiving
items:

 Trolleys - an adequate number of platform types, heavy duty trolley with clean surfac e.
 Containers - adequate number of washed, clean an d dried plastic crates for received food items.
 Weighing scales - clean and dry surfac e without du st, with corre ct 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 frui ts, fish and seafood, meat, pork and poultry items.
 Weighing with perisha ble 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. 50 0 gm – 1,500 gm, depending on the size of the
carton.

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 F&B Kitchen Department

Standard Operating Procedure

Update: 20.08.08 / CO-FBK-SOP-020

Kitchen Trainings

Objecti

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 mont hly 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 whic h is kept on file to each respective outlets, and
the Chef’s offic e. 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.

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-021

Filing System

Objecti
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 servic e, the F&B production maintains a systematic filing
and record keeping as follows:

 Executive Offic e 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 conc erning each outlet like stand ard recipe forms,
latest menus are kept in this file.
 Seasonal menus/variety menus - special event menu s 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 clipbo ard by day in the Chefs offic e for daily banquet
reference.
 Kitchen staffing files - Individual kitchen staffing fil es are maintained in the Chef’s offic e. Associate
personal files are kept in the Huma n Resources Department offic e only.

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-022

Market Survey

Objecti
This SOP is to ensure that periodic market surv eys 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 produc ts in comparison with the products purchased.
 To collect particulars for future re ference, especially to negotiate with suppliers on logical basis to
set the prices competitive to the market pric e, 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 pric es or by comparing suppliers, pric e differenc es
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

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

Objective

This SOP is to ensure that every kitchen and stewar d 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

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

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 st ated that personal hygiene is a part of the warm
welcome, which is expect to be received by a customer.

พนักงานบริการมีความจําเปนตองเกยวของกบการสมผสกับการบริการอาหารและเครือ่ งดมใหแกลูกคา ดังนนความสะอาดและสุขอนามยจึงถือเปนเรองสําคัญเพราะมีผลตอสุขภาพของ

ลูกคา จนอาจกลาวไดวาสุขอนามันสวนบุคคลเปนสวนหนงของการตอนรบลูกคาอยางอบอนุ

Check your own personal hygiene in the following points:

ตรวจสอบสุขอนามัยของพนักงานทุกคนตามคําแนะนําตอไปนี้

 Uniform must be spotless and ironed.

 ชุดพนักงานตองไมมีรอยเปรอะเปอน และไดร ับการรีดอยางสวยงามเรียบรอย.
 Nail must be kept short and clean.
 เล็บมือตองตดใหส้ ั นและสะอาดอยูเสมอ.
 No smell of hair. Keep it neatly trimmed an d tie it back if it is long (for female).
 สระผมเปนประจํา สุภาพบุรุษตดสั้ นและจดทรงใหเรียบรอย 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.
 การปรากฏกายทีด่ ตี อหนาลูกคา ควรดูสดชนอยูเสมอ สุภาพสตรีไมควรแตงหนาจดจนเกินไป หรือใสนาหอมจนมีกลนฉุนรุนแรง ไมควรใสเครือ่ งประดับจนเกินไป และควร
หลีกเลีย่ งการใสแหวนเพราะอาจมีเชอโรคสะสมอยู.

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.
แบคทีเรียคือสิ่งมีชีวิตทเล็กมากจําพวกหนงไมสามารถมองเห็นไดด วยตาเปลา แมเปนเพียงสิ่งเล็กๆแตแบคทีเรียก็สามารถเปนเชื้อโรคทีเ่ ปนภัยสามารถทําใหถงึ แกชีวิตได

Food borne illness อาหารเปนพิษ

Food borne illness is due to toxins (poisons) produced by the bacteria concerned.
อาหารเปนพิษ เปนผลจากการทีแ่ บคทีเรียเขามาทําปฏิกริยาใหเกิดเชื้อทีเ่ ปนพิษขึ้นในอาหาร

Kinds of food poisoning อาการของโรคอาหารเปนพิษ

Diarrhoea, nausea, vomit, abdominal pain, collapse, severe case of food poisoning can be fatal.
อาการทองรวงอยางรุนแรง, อาการคลืน่ เหียน, อาเจียน, ปวดชองทองอยางรุนแรง, จะลมปวยไมมเี รยวแรง และหากวามีอาการของอาหารเปนพิษขนรุนแรงก็อาจทําใหเสียชีวิตได

Multiplication of bacteria การขยายพ ันธแบบทวีคูณของแบคทีเรีย

Time has an effect on the multiplication of bacteria , which can multiply themse lves by 8 within 1 hour.
เพียงแคชั่ วระยะเวลาสั้นๆการขยายพันธุของแบคทีเรียก็สามารถขยายไปไดอยางมากมาย โดยการนําเลขแปดไปคูณจํานวนแบคทีเรียในหนงชั่ วโมงก็จะสามารถประมาณการขยายพันธุของ
แบคทีเรียได

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

Hygiene & Sanitation - Continued

Main sourc es of bacteria แหลงสําคญของแบคทีเรีย

Raw me at, eggs, daily products, se afood เนอสตวดิบๆ, ไขไก, ผลิตภัณฑนม, อาหารทะเล
Unwashed fruits and vegetables ผักหรือผลไมทีไ่ มไดลางหรือลางไมสะอาด
The human body itself และโดยตวของมนุษยเราเอง

Food hygiene regulations กฏระเบียบของการรกษาอนามัยอาหาร

To prevent contamination, kitchen associat es must remember the following points;
เพือ่ เปนการปองกนความสกปรก พนักงานบริการจดจําขอแนะนําดงตอไปนและปฏิบัติใหเปนกิจวัตร

Often wash your hands thoroughly before serving food to customers, particularly after smoking and
using the toilet.
ควรลางมือใหสะอาดทุกครงกอนใหบริการ และโดยเฉพาะหลงจากสูบบุหรีห่ รือเขาหองสุขา

Keep your fingernails short and clean. Dirty nails can be a good breeding ground for bacteria, which
can be transferred to food.
รกษาเล็บมือใหส้ ั นและสะอาดอยูเสมอ เพราะเล็บทีส่ กปรกเปนแหลงทอยูอาศยอยางดีสําหรบแบคทีเรีย ซึ่งสามารถนําไปสอาหารได

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ของเชอโรคเชนกัน.

Covers all cuts and sores with suitable, clean, waterp roof dressing of plasters and change them at the
end of the working session.
ปกคลุมบาดแผลใหเรียบรอยดวย พลาสเตอรสําหรับปดแผลทสะอาดและสามารถปองกันน้าํ ได ตองเปลีย่ นทุกครงหลังเลิกงาน

Never touch food with your bare hand s. 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.
หลีกเลีย่ งการสูบบุหรี่

Never dry any cutlery by blowing but use a clean service cloth instead.
หามนําอุปกรณไปตากลมเพอใหแหงหลังจากลางแลว แตใหใชผาสะอาดเช็ดให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 stew arding 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
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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

อาหารทีต่ กพื้นแลวใหทิ้งทันที หามนําไปเสริฟลูกคาอีก (นอกจากนั้น อุปกรณตางๆที่ แตกหรือราว เชนพวกถวย ชาม หรือแกวก็ใหนําไป

ทิ
้งโดย
ส
ง แผนกสจวตทําบนทึกของเสีย 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าของคุณตองการทีจ่ ะเห็นพนกงานทีด่ ูสะอาดและมีสุขภาพดี มี
ความสามารถในงานบริการอยางเต็มเปยม ใหบริการอาหารที่สะอาด
รสชาติอรอย ใหบริการพวกเขาอยางสุภาพ
นายจางของพวกคุณตองการให คุณเอา
ใจลูกคา มีความซือ่ สัตยใหความรวมมือ
และเชอถือได เพือ่ นรวมงานของคุณตอ
งการให คุณดูดีและสะอาดไปพรอมๆกัน
กับพวกเขา
คุณควรทีจ่ ะมีสุขภาพดี และมีสุขอนามัยทีด่ ีในชีวิตประจําวัน แลว
คุณละ
ไดทําอะไรเพือ่ ทําใหไดถึงมาตรฐานเหลานี้หรือยัง?

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

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 ve ry important. Each outlet has grooming guidelines for their employees. These
grooming guidelines should be explained to the employees when hired.

Grooming Standards are stipul ated 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, cu ps by handles, glasses b the stems or bases
- Discard and damaged cutlery or china ware (crack ed 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
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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

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 maintenanc e 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 corre ct and there are no obstructions in gang
paths and aisles. Following simple safe ty 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/gre asy; store knives corre ctly 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 corre ctly.

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

Safety -
To prevent fire:
- Never smoke in “No smoking” areas.
- Always check electrical appliances. Re port 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 ina ppropriate lifting and carrying of loads:

Corre ct 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 “slippe d 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 gr ip. 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 assistanc e. 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 yo ur hand and avoid wearing rings and bracelets.
For item with sharp edges, wear protective gloves.

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

Safety -

Essential points for smooth and easy handling of any kinds:

1. Corre ct 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. Corre ct feet positions
Stand with feet apart with no wider than the hips, with the one-foot forward in the dire ction 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 nece ssary 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

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 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

The Professional Chef - Hygiene & Safety

Safety -
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 in juries can be treated immediately and medical
attention can be sought later if necessary. It is thoroughly recommend that al l 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 Cl eaning 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
Resourc e Offic e).
 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
9
 F&B Kitchen Department
Standard Operating Procedure
Update: 20.08.08 / CO-FBK-SOP-02 3

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
1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-024

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 offic e for at least 12 months .

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan 1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / O-FBK-SOP-025

Handling of Robot Coupe Food Processor

Objectiv
This SOP is to ensure that all employees are able to corre ctly & 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 corre ct location on a flat surfac e.
 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 corre ct 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 1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / O-FBK-SOP-025

Handling of Robot Coupe Food Processor

Objectiv
This SOP is to ensure that all employees sanitize th eir 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, hand s 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 1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample

Main Kitchen
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 surfac e
14 Cleaning freezer and up-right refrigerator surfac e
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
1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample

Receiving Area
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

No. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless shelve
5 Cleaning light bulb
6 Cleaning the door
7 Deep clean floor
8 Deep clean wall

Dish Washing Area Cleaning

No. TASK LIST WHEN TIME WHO

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

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
2
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample

Bakery Room
NO. TASK LIST WHEN TIME WHO
1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless counter
5 Cleaning wash sink
6 Cleaning freezer and refrigerator surfac e
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

NO. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless shelve
5 Cleaning under counter refrigerator surfac e
6 Cleaning inside stainless counter dish table
7 Cleaning freezer and up-right refrigerator surfac e
8 Cleaning hood surface
9 Cleaning stove
10 Cleaning light bulb
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

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
3
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample

Garbage Room
NO. TASK LIST WHEN TIME WHO
1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning light bulb
5 Cleaning the door
6 Deep clean wall
7 Deep clean floor

Butcher Room Cleaning

NO. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless table
5 Cleaning 2 sliding window
6 Cleaning freezer and up-right refrigerator surfac e
7 Cleaning light bulb
8 Cleaning wash sink
9 Deep clean floor
10 Deep clean wall

Cold Kitchen Cleaning

NO. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless table
5 Cleaning 2 sliding window
6 Cleaning under counter refrigerator surfac e
7 Cleaning up-right freezer surfac e
8 Cleaning light bulb
9 Cleaning wash sink
10 Deep cleaning 2 sliding window
11 Deep clean slizzer machine
12 Deep clean floor
13 Deep clean wall

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
4
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-027

Cleaning Chick List - Sample

Pantry
NO. TASK LIST WHEN TIME WHO
1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning stainless table
5 Cleaning buffet line
6 Deep clean floor
7 Cleaning up-right freezer surfac e

Dry Storeroom Cleaning

NO. TASK LIST WHEN TIME WHO

1 Cleaning floor
2 Cleaning wall
3 Cleaning ceiling
4 Cleaning of all racks & shelves
5 Cleaning Bin Card Holders
6 Cleaning door
7 Cleaning light bulb
8 Cleaning of freezer
9 Deep cleaning of freezer
10 Cleaning 2 sliding window
11 Deep cleaning 2 sliding window

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
5
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-028

How to clean the Dishw ashing Machine

Objective

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

Procedure

STEP: ขัน้ ตอน HOW TO’S: ทําอยางไร TIP: ขอควรจํา

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 dishw ashing 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.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / CO-FBK-SOP-028

How to clean the Dishw ashing 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
supplier’s instruction.

Check the machine. Close the door of the machine. Wash water 60’ c-
The wash and rinse cycle will 65’c Rinse water 82’
automatically. Wait for the wash c-90’c
and rinse tank thermometer to
reach the proper temperature .

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
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 dishw ashing cleaning procedures.

Procedure

STEP: ขัน้ ตอน HOW TO’S: ทําอยางไร TIP: ขอควรจํา

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 surfac e 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
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 According to dish size

II 90s wash cycle and food dirt.

Dishw ashing 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.

Dishw ashing machine operation Once the light is off, open the
finished. door of dishw asher, 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
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 follo wed and strictly adhered to, and executed within
the DHR hygiene policy and standards.

1. อาหารทีม่ ีอันตรายแอบแฝงอยทู งหมด ตองถูกปรุงภายในอุณหภูมทิ แี่ นะนํา

(การกระทํานั้ นมีการวดอุณหภูมิ และมีการบนทึกไวเพอใชสนับสนุน)(5คะแนน)

 มนเปนสงสําคญสําหรบ อาหารทีม่ ีอนตรายแอบแฝงอยู ตองปรุงอยางถ ูกวิธีเพอฆาเชอแบคทีเรยที เี่ ปนอ ันตราย
ํ ส่ ุดดังน
 อาหารทีม่ ีอันตรายแอบแฝงอยตู องถูกปรุงในอุณหภูมิอยางต่าที

เนื้ออบ 135 F / 57 C เนอหมู/เกมส 155 F / 68 C เนอยดไส 165 F / 74 C

แฮมเบอรเกอร 155 F / 68 C ไขสด 145 F / 63 C เนื้อลูกววั 145 F / 63 C
มันฝรั่งอบ 145 F / 63 C ปลา 145 F / 63 C เนื้อลูกแกะ 145 F / 63 C
สตวปก 165 F / 74 C อาหารออีน่ ๆ 140 F / 60 C

2. อาหารรอนทีป่ รุงเพือ่ เก็บไวตองทําใหเย็นลงอยางรวดเร็วและปลอดภัย จากอุณหภูมทิ ี่ 140 F (60 C) ถึง 70 F (21 C) ภายใน 2 ชั่ วโมง และจากอุณหภูมิ 70 F
(21 C) ถึง 41 F (5 C) หรือต่ากว ํ า ภายในอีก 4 ชั่ วโมงหลังจากนนั้
3. สงอํานวยความสะดวกคือการทําใหรอนใหม (การอนุ ) อยางรวดเร็ว 165 F ( 74 C) ของอาหารทเสยงอันตรายในอุณหภูมิอยางนอยทีส่ ุดภายใน 2 ชั่ วโมง
4. ํ า 41 F (5 C)
อาหารทีม่ ีอันตรายแอบแฝงอยทู ้ ั งหมดตองถูกเก็บไวที่ อุณหภูมิทสี่ ูงกวา 140 F(60 C) หรือต่ากว
5. ผปฏิบัติงานในครัวตองมีเครองวัดอุณหภูมิอาหารทีม่ ีความแมนยําเปนของตนเอง เสมือนเปนสวนหนึ่งของเครือ่ งแบบ

6. ใหใชไขทผี่ านกรรมวิธีการฆาเชอโรค (โดยความรอนสูง) ไขทยี่ งมีเปลือกใชสําหรับ Single service หรือการอบเทานน ไขทยี่ งมีเปลือกทั้ งหมดควรอยูในอุณหภูมิ 41 F
(5 C) หรือต่ากว ํ าตลอดเวลา ควรทงไขทแตกราวและใชไขทผี่ านการอนุมตั ิจากแหลงทีอ่ นุมตั ิแลวเทานนั้
7. ควรแยกประเภทเนอดิบ ผลิตภัณฑเนอ สัตวป ก อาหารทะเลและไขทยี่ ังมีเปลือก ควรเก็บรักษาผลิตภัณฑเหลานี้ไวดานลางอาหารทีพ่ รอมจะรับประทานเสมอ
และปฏิบัติตามวิธีการทีไ่ ดรับการอนุมตั ิแลวของ Amari
8. ควรแยกเขียงทีใ่ ชส ําหรับของดิบและสําหรับอาหรทพรอมรับประทานได
9. Mikroklene sanitizer solution, ปายหรือฉลากทชี่ ดเจน และแรงกําลัง ระหวาง 12.5 และ 25 ppm มีในทีท่ ํางานทุกจุด
10. มีแผนทดสอบหรือชุดทดสอบ Sanitizer เพอการทดสอบกําลงของ Sanitizer ทงหมด (เชน ไอโอดีนและคลอรีน แตคลอรีนจะถูกใชก ับเครือ่ งลางจานทีม่ ีอุณหภูมิตา) ่ํ
11. ใชผาเช็ดมือทอนุมัติใหใช เชน ผาฝายหรือผาทใชแลวทิ้งเลย ผาหรือกระดาษเช็ดมือ Terry ไมอนุญาตใหใชในครัว
12. ถามีการใชผาฝายทอนุมัติใหใช ตองมีการจดเก็บไวในภาชนะของ Mikroklene sanitizer solution ในระหวางทใช (แตนํามาปฏิบัติกับผาทีใ่ ชแลวทิ้งเลยไมได)
13. เก็บรักษาภาชนะเครองแกวไวบนชนทตี่ าสุ ่ ํ ดเสมอ
14. ใชแผนสังเคราะหท ไมมีสวนประกอบของโลหะ สําหรับการขดกระทะใชสะอาดเทานนั้
15. อาหารทีม่ ีอันตรายแอบแฝงอยทู เี่ หลือจากการจัดงานเลยง และสถานกา ๆ ทีไ่ มสามารถควบคุมได ตองทําการทงไป
รณอน
16. วตถุเคมีและวัตถุทเปนพิษตองแยกออกจาก และจัดเก็บใหหางจากอาหาร อุปกรณประกอบอาหารภาชนะครัวและผลิตภัณฑอาหาร
กน
17. การกระทํานนคือการปองกนอาหารทั้ งหมดจากการใชอุณหภูมิทมากเกินไป และสงทเจือปนในระหวางการรับสินคา การจดเก็บรักษา การตกแตง การบริการและการขนสง
18. แปะวันทของอาหารทั้ งหมด ในระหวางการรบสินคา การผลิตและการเก็บรักษา
ํ
19. ถงพลาสติกทีใ่ ชแลวทง (เชน ของดอง, น้าราดสลั ด, sour cream และอืน่ ๆ) ไมนํามาใชในการจดเกบร็ ักษาหรือในการตระเตรียมอาหาร

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
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างนายาซกลาง : 115 –125 F (43 – 49 C)
- อางนายาทีใ่ ชลาง : 100 –110 F (38 – 43 C)
- อาง Sanitizer : 75 F หรือต่ากว ํ า (24 C หรือต่ากว ํ า)
21. ไมมีการรับประทาน,การดืม่ ,การสูบบุหรี่ หรือการเคี้ยวในสถานทที่ ํางาน ทําไดเฉพาะในบริเวณที่ กํา
หนดใหเทานนั้
22. พนกงานตองทําความสะอาดโดยการลางมือดวยสบเหลวเพือ่ ตอตานเชอแบคทีเรียหรือ โดยของเหลว Margate Antimicrobial ( สีฟา) หรือ Favola B
ก็ใชงาย อางลางมือในสถานทที่ คี่ วรมีต้ ั งอยูในบริเวณหองครัว,locker room และหองนาพนักงานเพอใชกอนการเริ่มทํางานหรือกลับมาทํางานอีก
23. อาหารทีพ่ รอมจะรับประทานไดทนทนี่ ้ นั ตองไมจบหรือสมผัสดวยมือเปลา ตองใชถุงมือทใชแลวทิ้งเลย,คีมหนีบหรืออุปกรณท มี่ ีใหในการจบหรือสัมผสอาหาร
24. ทําการจดซอไดเฉพาะผลิตภณฑทอนุมัติแลว จากผจู ัดจําหนายที่ Amari อนุมัติเทานั้น
25. โปรแกรมการตรวจสอบดวยตัวเองในเรองความปลอดภยของอาหาร ควรทําใหเสร็จสมบูรณทุกๆ 30 วัน (โดยใช form นี้) พรอมดวยการบนทึกผล,จัดเก็บไวในแฟมเอกสาร และ
สามารถหามาใชไดงายในชวง 12 เดือน
26. ผควบคุมการปฏิบัติและจดการดานอาหารและเครือ่ งดืม่ ,ผูอํานวยการฝายวิศวกรรม และชางในครัว
27. Hazard communication Material Safety Data Sheets (MSDS) หรือโปรแกรมทเทียบเคียงกนได
28. ในการจดสอนเรือ่ งความปลอดภัยของอาหารอยางตอเนองตองจดขึ้นพรอมกบมีเอกสารประกอบหลักฐานการจัดสอนในแฟมเอกสารของเจาหนาที่
29. วิธีการปฏิบตั ิในการเตือนเกีย่ วกับอาหารทีเ่ นาเสีย ถูกจดเก็บไวในแฟมเอกสารและหาใชไดงาย
30. โปรแกรมการทําความสะอาดทีม่ ีประสิทธิผล
31. การตรวจสอบทผี่ านมาไมนาน (ASI หรือผูตรวจสอบภายใน) จะถูกเก็บไวในแฟมเอกสาร และแกไขในสวนทีไ่ ม สมบูรณ
32. การตรวจสอบจากกรมสาธารณสุขจะถูกจัดเก็บไวในแฟมเอกสาร และแกไขในสวนทีไ่ มสมบูรณ
33. (A) การทําทอน้าํ ไมควรทําการเชอมตอในลกษณะกากบาท, backsiphonage หรือ backflow
Backflow ของน้าที ํ ส่ กปรกหรือทมี่ ีสิ่งเจือปน
(B) อุปกรณเครือ่ งมือในการบริหารอาหารและอาคาร สิ่งกอสรางตางๆควรอยูในสภาพของการ ใชงาน
ไดดี และมีการแสดงเครือ่ งหมายของการบํารุงรักษาอยางตอเนือ่ ง
34. สญญลกษณเครองหมายของการลางมือควรติดไวในหองน้าและด ํ านบนของอางลางมือของพนัง งาน
ทัง้ หมด
35. อุปกรณเครือ่ งมือในการทําความเย็นตองอยูในการบํารุงรักษา เพือ่ รับประกันถึงอุณหภูมิของ เครือ่ งทําความเย็น
ที่ 36-38 F (2-3 C ) และอุณหภูมิของตูนาแข็ ้ ํ งที่ 0 F (-18 C) และตองมีเครือ่ ง วัดอุณหภูมิภายใน
ทีแ่ มนยํา ตารางอุณหภูมิในแตละวันตองมีอยบนแผงในบริเวณของหองครัว
หลกๆ

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
2
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 / -CO-FBK-SOP-030

HACCP Standards (Thai)

36. เครือ่ งลางจาน

อุณหภูมิสูง อุณหภูมิตา่ํ
ํ กลาง 150 – 160 F (66-71 C)
อางน้ายาซั อางนายาซกลาง 130 – 140 F (54-60 C)
ํ ใ่ ชลาง 170 – 180 F(77-82 C)
อางน้าที ํ ใ่ ชลาง 140 – 150 F (60-66 C)
อางน้าที
ํ ใ่ ชลางนาสุดทาย > 180 F (>82 C) Sanitizer 50 –200 ppm คลอรีน
อางน้าที
170 F (71 C) กระตนสายความรอน

37. สิ่งอํานวยความสะดวกในการควบคุมสัตวทมารบกวน และการติดตามรายงานการควบคุมสัตวอยางใกลชิด ถายเอกสารเหลานี้เพือ่

จัดเก็บในแฟมเอกสารของ Exe cutive Chef และทที่ ํางานของ Dire ctor of Engineering

38. การตรวจสอบแมลงและสัตวท ใี่ ชฟนแทะอาคารสิ่งกอสรางตาง ๆ

ไมมีหลักฐานหรือการปรากฎของนก, สตวท ใชฟนแทะ, แมลงวัน, แมลงสาบ หรือ สตวอ นๆ ใหเห็นในบริเวณหองเก็บรักษาอาหารหรือบริเวณทีต่ ระเตรียมอาหาร

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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. Do not leave metal spoon in boiling liquids.

หามวางทัพพี,ตะหลิวหรือวัตถุทเี่ ปนโลหะไวในหมอซุปหรือซอสทีก่ ําลงเดือด
2. Do not leave handles of cooking pans over the gas flame.
หามหันดามกระทะหรือหมอเขาหาเปลวไฟ
3. Always carry a knife with its point towards the floor.
เวลาถือมีดใหถือในลักษณะปลายมีดชี้ลงพื้นเสมอ
4. Never attempt to catch a falling knife.
หามพยายามความีดหรือของมีคมทีก่ าํ ลงจะหลนลงพื้น
5. Always cut or chop on a board. Never in the hand.
ใหตัดหรือหนทุกอยางบนเขียงเสมอ อยาหั่ นของโดยใชมือรอง
6. When using a hand model can-opener, protect the other hand with a cloth or kitchen towel.
เวลาใชทีเ่ ปดกระปองแบบมือหมุนใหใชผารองเสมอ
7. Always clean up any spilled water, grease or fat from the floor immediately.
ทําความสะอาดทนที ถามีนาหรื้ ํ อนามันบนพื้นครัว
8. Never use a damp cloth for lifting or carrying hot utensils.
หามใชผาทีเ่ ปยกชนรองมือสําหรับจับหรือยกวัตถุทมี่ ีความรอน
9. Never wear sandals or open shoes in the kitchen.
หามใสรองเทาแตะหรือรองเทาทีม่ รี ูบนหลงเทาภายในครัว
10. Pans containing hot fat which catch fire should be extinguished by smothering with a fire
blanket or a thick damp sack. Neve r pour water on a fat or oil fire.
ถามีไฟลุกไหมในกระทะหรือหมอทีม่ ีนํามนใหใชผาสําหรับดับไฟ หรือใชกระสอบหนา ๆ ดับเทานน อยาใชน  าดบไฟทีเ่ กิดจากนามนโดยเดั
็ดขาด
11. Long hair styles should be “Put Up” and cove red with a clean head cap or similar means of
protection.
พนักงานทีม่ ีผมยาวใหมวนเก็บใหเรียบรอยและใสหมวกหรือผาคลุมผมเสมอ
12. For economy, as well as safety, all gas and electrical appliances must be turned off when not in
use.
เพือ่ ความประหยัดและปลอดภัย อยาเปดเตาแกสหรือไฟฟาทิ้งไวหากไมไดใชงาน
13. Make sure that the first aid box is readily accessible and that it contains sufficient waterproof
dressings and burn dressings.
้ํ
ตยาสามัญประจําครัวตองมียาแกน ารอนลวกหรื อไฟไหมประจําตยาอยูเสมอ
14. Never attempt to carry large, heavy containers of hot food single-handed. Get assistanc e.
หามยกของทีม่ ีขนาดใหญหรือมีนาหนักมากเพียงลําพงั ควรจะตองหาคนมาชวยยกทุกครั้ง
15. Do not reach over naked burning applianc es.
อยาใชมือยืน่ ไปเหนือเปลวไฟทีก่ าํ ลงลุกไหมเด็ดขาด

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
1
 F&B Kitchen Department
Standard Operating Procedure
Update: 06.07.08 /CO-FBK-SOP-031

Safety in the Kitchen (English/Thai)

16. Always ensure that gravity meat slic ers are adequately guarded.
ทุกครงทีใ่ ชเครือ่ งตดหรือบด ตองแนใจเสียกอนวาอุปกรณน ้ นั ๆ ประกอบครบถวนและมีความปลอดภยเพียงพอ
17. Ensure that all drain covers are properly fitted.
ํ
ทอน้าทงในครั วทุกจุดตองมีฝาปดเสมอ
18. Never put cleaning fluids into bottles originally used for food or drink, e.g. soft drink bottles or sour
cream containers.
ํ าความสะอาดหรือสารเคมีตาง ๆ มาเปลีย่ นใสขวด,กระปองหรือภาชนะทีใชบรรจุอาหารมากอนเด็ดขาด เชน ขวดนาอดลม, กระปองซาวดครีม
หามนําน้ายาทํ
19. Do not obstruct fire exits, stairw ays or corridors.
หามนําสงของตาง ๆ มาเก็บหรือตงขวางทางบริเวณประตูหนีไฟ
20. Ensure stacked goods and boxes are safe.
ตองมนใจวาของจัดวางจัดเก็บบนโตะหรือชั้ นวางจะไมรวงหลนลงมา
21. Keep chemicals in a locked cupboard away from food.
สารเคมีตาง ๆ ตองเก็บไวในตูทีม่ ีกุญแจล็อคและตองหางจากอาหารเสมอ
22. Keep drawers shut and ensure knife blades are always face down.
ลิ้นชักเก็บอุปกรณต องปดทุกครั้ งและตองแนใจวามีดไมหงายคมขนมา
23. Report dangerous equipment, especially faulty electrical plugs / wiring and electrical cords.
ตองแจงทนทีทนั ใด ถาคิดวาอุปกรณไมปลอดภัย โดยเฉพาะการชํารุดของปลั๊ กไฟ, สหายไฟรั่ วหรือซอต
24. Follow the advice on safety signs.
ขอใหพนักงานทุกคนปฎิบตั ิตามขอแนะนําความปลอดภัยทีไ่ ดกลาวมาขางตนในขณะปฎิบัติงานภายในครัว

Remark:
Health and Safety training of associates is essent ial and in most circumstanc es a legal requirement.

© This material is copyright protected and is property of Daniel G. Fuchs and Stephan
2
 F & B Kitchen Department
Standard Operating Procedure
Update: 19.06.08 / CO-FBK-SOP-032

Stand ard 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 Waste Final Cost Photograph
Unit
(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/gre ase 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
Slic ed 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:
© This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler. 1
 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 roasted
Dish Name: 2 Clay Pot 2 Underplate 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 Add
5 5 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 Baht g or ml % 1.78 Baht
Baht g or ml % 0.00 Baht
Baht g or ml % 0.00 Baht
Baht g or ml % 0.00 Baht
Baht g or ml % 0.00 Baht
Baht g or ml % 0.00 Baht
Baht g or ml % 0.00 Baht
g or ml % 0.00 Baht
Preparation Time: Total cost per 63.61 Baht
recipe Total Cost 63.61 Baht
p/person Food Cost 22.72 %
Approved by Management: Sell price without VAT 280.00 Baht
g or ml