BASIC

PRACTICES & PROCESSES

BACK OF
THE HOUSE

M A N D AT O R Y T R A I N I N G F O R A L L E M P L O Y E E S
V E R S I O N A U G U S T, 2 0 2 1

COURSE CODE:
AD P # 1 0 6 : B O H B AS I C S
4Q’S

Four (4) Components of

QUALITY in the Restaurant

I. Quality People
“Developing employees skills & talents resulting higher level of passion at work and pride of the brand in all
that we do.”

II. Quality Service:

“Creating a Memorable Dining Experience to EVERY guest by perfecting and offering our Customer Service
Standards.

III. Quality Food

“Uncompromising Freshness & Quality evolving to highest Culinary standards.

IV. Quality Place

“Everything guest can see, touch, hear and smell is in the highest “palace” standards– clean, pleasant and safe”
 RESTAURANT
ORGANIZATIONAL CHART

Executive Chef Operations Manager

Restaurant
Manager

Culinary Manager Guest Service Manager

BOH Teamleader FOH Teamleader

BOH Senior FOH Senior

Associate Associate

BOH FOH
Support Associate Support Associate
Associates Associate
WATCH: CAREER PATHWAY VIDEO
CAREER PATHWAY

The Career Pathway is the learning

journey team members complete on
their way to becoming a restaurant
manager.

The Career Pathway, or CP, combines

written course work, computer based
testing, and hands-on activities to help
prepare team members to enter into
the management training program.

The Career Pathway provides a

foundation to better train managers for
performing at high-quality casual
dining levels.
 SFC GROUP
CAREER PATHWAY
6000

5000

4000

3000 RESTAURANT
MANAGER

ASSISTANT
MANAGER
2000

TEAMLEADER
SENIOR
1000 ASSOCIATES
ASSOCIATES
SUPPORT
ASSOCIATES

0
 LEVELS OF CAREER
SFC GROUP

Career Pathway is the journey of the employee from being a support associate to becoming a Manager.
Career Pathway has six (6) LEVELS as follows:

LEVEL #1: *Support Associate - This position is for the support employees, not directly in front of the guest. Team
roles includes General Duty, Busser, Kitchen/Service Assistants
.
LEVEL #2: *Associate - This position directly interacts with guest or directly producing a product. Team Roles
includes Server, Bartender, Line Cooks, Host.

LEVEL #3: *Senior Associate - This position holds is responsible of training all staff and assist the team of the
tasks as per the Management assignment. Team Roles includes Station Trainers, Supervisor in Training, GRA/Cashier

LEVEL #4: *TeamLeader- This position holds a supervisory position, is overseeing tasks as per Managers
assignment. Managing the Shift and Maintaining the 4Qs of HERITAGE DINING EXPERIENCE.

LEVEL #5: *Assistant Manager - This position is assisting the restaurant Manager in a capacity of a Department
Head. Position includes Culinary Head or Guest Service Head.

LEVEL #6: *Restaurant Manager - is responsible of the profitability of the Unit. Is accountable of all employees,
guest and the financial area of the company.
Oklahoma State University Environmental Health &
Safety Dept.
 SUCCESSION PLAN
F O R R E S TA U R A N T S

RESTAURANT MANAGER
Recommended by
Restaurant Operations Manager
& Panel Interview
Leadership Program *Completed Co -Run

ASSISTANT MANAGER

Restaurant Recommended by
Operations Manager &
Management Panel Interview
Program *Completed Co -Run
To be
reviewed
TEAMLEADER by TMT
Recommended by
Every
Management
Operations Manager Year.
Development & Panel Interview
Program *Completed Co -Run

SENIOR ASSOCIATE
Recommended by
Restaurant Manager &
In-Store Trainer Approved by Division
Head & Training
Training Program Manager
*Completed Teachbacks

ASSOCIATE
Restaurant Managers
Validation & Approved To be reviewed by
by the Operations Operations Manager
Every Year.
manager
Station Training
Program SUPPORT ASSOCIATE
 BACK OF THE HOUSE TEAM ROLES

✓ Tandoor/Grill Cook
o Responsible of the Tandoor items and
breads.

✓ Curry/Fry Cook
o Responsible of Gravy, fry and Biryani items.

✓ Pantry Cook
o Responsible of all beverages, dessert and
salads.

✓ Prep/Butchery Cook
o Responsible of preparation for the
restaurants.
✓ N O T E : S F C P L U S H AS P Z Z A
S TAT I O N T H AT P R E PAR E S F O R
AL L T H E P I Z Z A O R I T E M S I N T H E ✓ DMO/Kitchen Assistants
CONVEYOR OVEN. o Assist the entire team as per Manager
assignment. Run the DMO.
 PERSONAL HYGIENE

Guidelines for Good Personal Hygiene:

• Cleanliness and freshness should be of paramount importance to
you.
• Take a bath daily to wash away all the microbes before coming to
work.
• Make it a habit to change uniform daily.
• Change underwear, eg. Socks, shirts, etc, daily.
• Brushing of teeth and using a mouthwash is essential to keep
your breath fresh at all times.
• The use of and effective deodorant or antiperspirant is essential.
• Keep your nails always short and clean.
• Always wash your hands when returning from the toilette and
after smoking or handling garbage.
• Eating or chewing gum while on duty is prohibited.

Personal Hygiene is the

action, habit, or practice
of keeping oneself clean,
especially as a means of
maintaining good health.
 COMPONENTS OF
GOOD HYGIENE PRACTICES
Hygienic Practices
 Maintaining personal cleanliness
• Wear a clean hat or other hair restraints. Wash your hat
 Wearing clean and appropriate regularly.
uniforms and following dress code • Wear a clean clothing daily. Never use the same from
 Avoiding unsanitary habits and actions yesterday. Remove aprons when leaving food-prep areas.
 Maintaining good health • Wear appropriate shoes. Remove jewelries when working.
 Reporting illness
• No smoking, eating, drinking while preparing food.

Handwashing: Hand Maintenance:

• After smoking, eating, drinking or chewing • Fingernails should always be cut short. Food can get
gum or tobacco caught under it.
• Before and after handling raw food • No nail polish. It can break and contaminate food.
• After touching hair, face or body • Cuts & wounds should be well covered and not touching
• After sneezing, coughing food at all times.
• After touching clothing or apron • Use gloves at all times.
• After clearing plates & dirty dishes • Wash hands before wearing gloves
• After using bathrooms
• After any possible hand contamination
 COME TO WORK PREPARED!
THREE (3) KEY POINTS OF DAILY HYGIENE STANDARDS

Grooming Standards Hand Maintenance:

LOOK GOOD ▪ Uniform should be spotless and well ironed. • Fingernails should always be cut short.
*Finger nails are trimmed & clean ▪ Uniform should be as per measurements. A tight or Food can get caught under it.
*No unwanted hair on face, hands oversized uniform gives a sloppy appearance. • No nail polish. It can break and
*Hair not touching Ears/Collar ▪ All staff must wear approved and legible nametags.
contaminate food.
*As needed, hair tied up
*Female: light, classy make up.
▪ Shoes should be polished and must be of a
• Cuts & wounds should be well covered
conservative style.
▪ Nails must be well manicured and hands absolutely
and not touching food at all times.
clean. • Use gloves as needed.
SMELL GOOD ▪ There should not be body odor. Mild deodorant is • Wash hands before wearing gloves
suggested.
*Have no body odour
▪ You should be free from bad breath because you
*Uses deodorant, as needed When do you wash your hands?
always speaks to guests at close proximity.
*has pleasant smell
*if use, minimal perfume is required.
• After smoking, eating, drinking or chewing
Gentlemen - gum or tobacco
▪ Hair should be cut close. • Before and after handling raw food
▪ A close shave is necessary on a daily basis. • After touching hair, face or body
FEEL GOOD • After sneezing, coughing
*Smiling with Healthy Outlook
Ladies - • After touching clothing or apron
*Clean, neat, Complete Uniform ▪ Hair should be tied neatly with clean hair band.
• After clearing plates & dirty dishes
*Wear freshly washed clothings ▪ High heels are not advised. Flat shoes with sturdy
• After using bathrooms
*Positive attitude at the beginning of
the shift. ▪
heels are suggested.
Light make up is advised.
• After any possible hand contamination
*Ready to work attitude. ▪ Well-trimmed and manicured nails with subtle nail
polish.
▪ Minimum jewelry suggested.
 CHEF’S UNIFORM
STANDARDS
The traditional professional chef’s uniform consists of hat, white jacket and checkered
pants. It is steeped in history and chefs who choose to wear it not only do so as a nod to
these traditions, but as a mark of the esteem and respect they hold for their profession.

Apart from the history imbued in these garments, each item in this professional uniform
also serves a specific purpose in protecting and assisting the chef as they perform their
job. Nothing is overlooked from design to fabric to button choice.

CHEF’S COAT: The chef’s jacket has a number of important features and they all center on
functionality.
• Material is made from a heavy cotton material for breathability and to insulate the chef from heat and any
splashes of hot liquids.
• Sleeves: chef’s uniforms traditional have either short or longer sleeves. While longer sleeves assists in
protecting arms from burns and cuts, shorter sleeves keeps the uniform out of the way, avoiding these
hazards.
• Knotted buttons: plastic or metal buttons have a tendency to chip or fall off, which is dangerous in a
professional cooking environment. Knotted cloth buttons circumvent this. They are also much easier to undo
should the chef need to remove their jacket quickly in the event of an accident with hot oil or fire.
• Double-breasted & reversible: the double layer serves two functions. It provides an additional layer of
insulation against heat or burns. But it can also be quickly reversed should the jacket become stained,
enabling chefs to continue with their task, rather than having to stop and change. It is also handy if they are
required to present to dining room to speak with patrons.

CHEF’S HAT: More than any other piece of clothing, the toque blanche (French for ‘white hat’) is
the most recognizable item in a chef’s uniform. When one says the word ‘chef’, the image of a tall,
rounded, starched hat with pleats often comes to mind. From a historical perspective, the toque
blanche indicates the chef’s status within a kitchen (their seniority level, knowledge and authority).
But it also serves a functional purpose in preventing hair from falling into the food as it is prepared.

APRON: Although not considered a part of the traditional chef’s uniforms, the vast majority of chefs
today wear an apron as an added protection against heat, flames and stains. A high-quality chef’s
apron should be made out of a heavy-duty, flame retardant material. Some chefs also prefer large
pockets to enable the safe storage of essential tools they need as they cook.

SHOES: Comfort and safety are the two biggest factors to consider when it comes to chef shoes.
Expert chefs are on their feet for 10 – 12 hours a day so shoes must be well fitted and possess
good shock absorption. For safety’s sake, it is imperative they are non-slip and have steel or
reinforced toes to protect against falling pots or a spillage of hot liquids.
 TEAMWORK

Teamwork is defined as….

“Together Everyone Achieves More WORK!”
At work, you are expected to achieve some goals as an individual, but the main goals are achieved as a team. You are
expected to support your colleagues and help them when necessary.

If you have completed assigned task, find someone who is not, and help. As a team, everyone should work as one,
not as individuals.

Kitchen should demonstrate a smooth flow of service. And this can only happen when the team performs their roles
and putting guest as the focus at all times. It will not matter who gets the credit as long as the guest orders are taking
cared of.

As a team, everyone should focus on guest needs and wants. One should be prompt in producing quality at all times,
in all stations. Watch out for specs and time standards as any mistakes would longer the time to deliver to the guests.

Restaurants operate on a system of organized chaos, so teamwork is an important ingredient to maintaining some
order.

Working together is a big factor in delivering uncompromising freshness and quality, thus, creating a dining
experience that is memorable…for the right reasons.
THE FIVE (5) BOH FLOW OF GOODS
Quality starts from the time you choose the raw ingredients. Then, it flows up to serving to guest.
We define quality as our “specifications”.
In order to maintain quality, it is important to focus on managing the “Flow of Goods” as defined below:

ORDERING
You should order only from the approved suppliers. Correct pars should be established by monitoring the product mix and adjusting as needed.

RECIEVING
We need to make sure that the items we received from the back door is according to specs and quality standards. It is imperative to measure and
check deliveries for accuracy. Remember, whatever comes in the backdoor comes out of the dining area.
Freshness in, Freshness out. Immediately store on their proper storage, don’t leave it waiting nor lying on the floor.

STORING
No matter how great your deliveries are, it’s the way you store it that maintains the freshness of each of our products. Make sure that all our
equipment are on the correct temperature settings. A “grocery stack” system should be adhered to in every shelf for easy check.
FIFO system (First IN, First OUT) should be followed to avoid wastages and maintain food cost

PREPARATION
Make it to the recipe. The only message when it comes to the preparation of our menu. Each plate should be well presented according to our
specifications. Also, it is important to follow food safety guidelines in preparation. Quality food starts with food safety.

SERVING
This is the last part. Everyone is trained to do quality assurance and should never let any food pass out of the kitchen without the
“SFC Group Seal of Approval”. What the guest gets in the table is what makes the restaurant.
Hot food should be served Hot, Cold food should be served Cold. Do not serve the food that you wouldn’t be proud!
 CLEAN AS YOU GO
POLICY (CLAYGO)

As the saying goes.. “If you have time to lean, you have time to
clean.”

To maintain the safety and cleanliness of the restaurant, all

employees are to strictly follow the “Clean as you Go” policy. It
means that whenever you complete any task, you have to ensure
that the area is clean and sanitize before moving to the next task.

Cleaning is EVERYBODY’S responsibility, not just for designated

cleaners. Those preparing food should get into the habit of
CLEANING AS YOU GO.

All spillages or clutters need to be cleaned up immediately after

every task.

At the end of every shift, Manager has to walkthrough your station

to ensure that you have done your cleaning duties and that the
station your working is left clean, sanitize and organize.

As a team, anybody who is not doing anything or has completed

his task assigned to him, should help out his co-employees
specially for maintaining and ensuring that the kitchen is CLEAN.
 BASIC FOOD SAFETY ACTIONS

 Clean
▪ Ensure that proper handwashing and cleaning of
all f ood contact surf ace. Sanitize the high risk
areas that is use f or f ood preparation every af ter
use.
 Separate
▪ Separating raw f ood to cook f ood as well as
f ollowing standards in organizing tasks when
preparation protects our f ood f rom being
contaminated.
 Chill
▪ Ref rigeration should be monitored. Chilled
temperature should be 5 C and the f rozen
temperature should be -18 C
 Cook
▪ Cooking process kill bacteria. Target temperature
should have internal temperature of 70 C when
f ully cooked and 63C when in hot cabinet.
 LABELS & DIAGRAMS

To make the kitchen organize and safe, all food items

and storage areas needs to be properly labeled.
ITEM NAME: ___________________________
Diagrams can be made for the storage areas to have a Shelf Life: ___________________________
collective view of the station set up. This will result to Production Date : ___________ Time:_________
ease of access and familiarization, making the chef
work faster and more accurate. Expiry Date: ___________________________

Prepared by/Sign:_______________________
All food should have information on when it was
produced as well as who is responsible of the Checked by/Sign:________________________
production.

The Chef and the Manager signing is responsible of

food quality and safety.

BELL
PEPPER
PANEER
CHEESE
WHITE RICE
 FOUR (4) STEPS
IN READING A RECIPE

1. Read ALL - all of it, carefully. Make sure that you have all the ingredients in the ingredients list.
Make sure that there aren't any ingredients required by the text of the recipe that aren't mentioned
in the ingredients list

2. Read INGREDIENTS. Look at how the different ingredients need to be prepared. Do the onions
need to be chopped, diced, irradiated with alpha particles, the difference between halved tomatoes
and diced tomatoes can make or break a dish. How you prepare your ingredients is half the battle.

3. Read MEASURING TOOLS. look on the measuring tools. It is important to use proper tools as
per the recipe to get the consistency of the product.

4. Read COOKING PROCEDURES. Exactly, follow the exact cooking procedure method as per
recipe book. Do not do shortcuts, it will ruin the quality of your product
 FOOD PREPARATION

 This is a very important point in a restaurant operation, not only to avoid wastage or not to run
out of food during service, but also to practice FIFO – First In, First out. You should use the
first product that comes in the kitchen and arrange your storages accordingly to avoid
mistakes.
 It is imperative that you know how much food you will need for each different day and what
sells most to be able to identify the amount of food you need to prepare.
 It is needed to check out item shelf life as well as maintaining equipment to hold on to the
correct temperature requirements.

What to do always?
1. Clean and sanitize the food contact surface.
2. Use different tongs for raw and cook food.
3. Temp the all cooked food.
4. Serve Hot food at 165°F.
5. Use proper container for cooling food.
6. Use proper ice bath.
7. Separate small for cooling.
8. Standard cooling 70°F 2hours, 40°F four hours.
 DO’S & DON’T’S IN PREPARATION

ALWAYS NEVER
Take out only the amount required Do Multiple tasks.
Chill all the display food items Store any food item to room temperature

Wash all produce – fruits and vegetables Prepare vegetables without sanitizing.

Sanitize all equipment Leave the equipment dirty after using

Stack items six (6) inches above the Floor Leave any items lying on the floor.
Freezer = -18 C; Walk-In Cooler = 5 C Let product sit at room temperature
Ready to Eat, Swim, Walk & Fly Allow to reach Temperature Danger Zone
Hot food Hot, Cold food Cold Touch Ready-to-Eat food
First In, First Out Use Hand-mixing.
 SERVICE TIMING STANDARDS
We take each dining service as course meal. Please be guided with the following time standards for each meal course.

Type of Meals/Service Time Standards Service Notes

Serve as soon as the guest is Papad Service is a welcome bread which is complimentary. Guest would have to start the
Complimentary Bread/Papad Service seated or within one (1) minute Maharaja feeling as soon as they are seated.
after the order has been taken.

3-5 minutes Serve the soft beverages within 3 minutes, ahead of the specialty drinks
Beverages

As per the parents decision It’s always good to ask parents when they want the kid’s meal delivered. A common practice
Kids Meals is before the main entrée. Kids can’t wait for too long.

Within 7-10 minutes Make sure to deliver appetizer plates ahead of time.
Appetizers/Starters/Snacks

Within 7-10 minutes If salad is taken as a main course, make sure to deliver with the rest of the meals.
Salads

Within 15-20 minutes Make sure to serve hot food hot and cold food cold.
Main Courses

Within 30seconds of the guest WetNaps is to refresh the guest before the after Dinner items.
Wetnaps completed Dinner Service before
the dessert presentation.

Within 3-5 minutes Always deliver the desserts with extra napkins.
Desserts

3-5 minutes Great suggestions are coffee and teas e.g. green tea or Sulaimani.
After Dinner Beverages
 GUEST COMPLAINTS &
RECOVERY
❑ Any actions we do to turn dissatisfaction to making the guest happy is called “Recovery”. There are two (2) types of
guest recovery as follows:

✓ Proactive Recovery occurs as soon as the manager or team member realizes that a standard is not being
met. Almost all of our recovery situations can be resolved before the guest even realizes there is a problem.
✓ Reactive Recovery: Reactive recovery occurs when the guest has to bring it to your attention that their
expectations have not been met. Once the guest has alerted a team member the manager must immediately
react..

❑ When we fail to meet our guests’ expectations, changing that negative experience into a positive one is the number
one priority of the entire team. This is recovery! The goal of any recovery situation is: do what’s right for the guest
so they leave the restaurant happy.

RECOVERY BEHAVIORS
1. Listen to the complaints
2. Do not argue
3. Do it with care
4. Prioritize it.
5. Follow exactly the guest demands
6. Do not do shortcut
7. Ensure that food is cook.
8. Complete with garnish
9. Give to the manager for final check.
 HANDLING GUEST COMPLAINTS
Among the countless interactions we have with our guest, the least we would like to
have is handling guest complaints. Follow the steps below during your recovery.

STEPS ACTION HOW TO HANDLE

STEP #1
L ISTEN
When a Front of the House comes to you for a complaint, he is doing it for the guest.
It is important to listen attentively to avoid mistakes to happen for the second time.

STEP #2
E MPHATIZE
The best way to understand is “to put your feet on the guest shoe”. Your reaction will
express understanding and caring towards guest needs.

STEP #3 A CCEPT
Accepting responsibilities means that you will do everything to turn a dissatisfied guest
happy. There is a time that you will have to explain to the Front of the House the better
way of solving the complaints.
RESPONSIBLITIES

STEP #4
S OLVE THE PROBLEM
ACT NOW! The focus is to recover with the complaints in the shortest possible time. It
is important to focus on the solution and carry it out at once.

STEP #5
T HANK THE FOH
Thank the FOH for bringing the matter to your attention. Stay with them to ensure that
the guest leaves happy.
 “ The Basic Culinary Principles”
QUALITY IS ABOUT PASSION AND
PRIDE.
YOU SHOULD NOT SELL ANYTHING OUT OF THE
KITCHEN THAT WOULD NOT BE PROUD TO SERVE TO
THE ROYALTY.
 WHAT IS CULINARY?

 Culinary Arts, in which culinary means " related to cooking",

is the art of the preparation, cooking and presentation of
food, usually in the form of meals.

 People working in the field of Culinary – especially in

establishments such as restaurants – are commonly called
"chefs" or "cooks", although, at its most general, the terms
"culinary artist" and "culinarian" are also used.
 BASIC COOKING METHODS

• Bhuno
it is a combination of sautéing, stir frying and stewing.

• Dum
dum literally means steam. It is a method of cooking food on very low flame,with the help of steam entrapped in a
sealed containers.

• Baghar
baghar is known as tempering in english. And also known by different names in different parts of country – tarka,
chowkna or ghee durust karna. This is basically a process by which the aroma and flavour of spices and herbs is
imbided in the oil which, when mixed with the dish makes it delicious.

• Balchao (pickling)
a goan specialty, influenced by the portuguese, where vegetables like eggplant or seafood like prawns are "pickled"
in sugar, vinegar and spices for a day or two before eating.

• Tawa cooking
a tawa is a round, thick iron griddle, and is slightly concave in the center. It is used when very high temperatures are
needed and is mostly used for indian unleavened breads called chappati or rotis. It is also used for cooking some
unique dishes which require fast cooking with the outer rim is used to keep the dish warm. Popular in indian street
food- especially pav bhaji, is a typical tawa dish and needs to be constantly stirred to avoid burning. It is served
straight out of the tawa and eaten immediately on sour dough bread. Besides fast food a number of main courses like
tawa chicken, tawa vegetables and others are also very popular in this category.

• Talna (frying)
it is the process of cooking food by immersing it in the dip pan of hot oil. It is also know as frying. It could be shallow
fried also.
 BASIC COOKING METHODS

• Loab /rogan
it refers to the final stage of cooking when the oil used during cooking, rises to the surface, giving the dish a
finished appearance. This happens when slow cooking of gravy dishes is involved.

• Gunana/guthna (kneading)
this is a process by which a flour or a mixture of flours and other ingredients are combined to form a dough.This
also refers to a process by which a mixture or dough is made smoother, softer and more elastic. Doughs are
generally kneaded on a board by applying a gentle pressing and stretching action with the hand.

• Fetna (beating/whisking)
this is a process by which the consistency, appearance or colour of a mixture or a substance is modified by a sharp
stroking movement.The operation is carried out in many ways according to the nature of ingredients, utensils used
and the purpose.

• Baste
to moisten meat at intervals with a liquid as melted butter, fat, or pan drippings especially during cooking especially
used in grilling and roasting and other meat preparations where the meat is over heat for extended periods of time,
basting can flavor the meat and keep it moist. Meat needs to be basted several times during cooking.

• Bind
this is to press moistened flour or other ingredients into a sticky ball using the fingers e.G. Stuffing samosa etc.

• Balna (boiling)
this is to cook ingredients in liquid with the liquid kept at boiling point 100 degree centigrade so that the surface
of the water bubbles and turns over continually. There are different degrees of boiling from gently boiling to
fast boiling with the surface changing from just gentle bubbling to fairy violent turbulation.
 INDIA PALACE KITCHEN SET UP

Kitchen is divided into different section depending on the items in the menu that needs to be
produced and is divided into the following stations:

1. Prep Station
2. Tandoor Station (Grill Section)
3. Curry Station (Fry/Pizza Section)
4. Pantry Station
5. Expo Station
6. DMO Station
7. Prep/Butchery Station

Each of the station has a devoted “Cook” and a Culinary Manager or Head Chef is assigned
every shift to ensure the following points:

1. Food Safety & Sanitation is top priority.

2. Recipe Adherence and Quality Line Checks are done at all times.
3. Training & Development is done with all of the staff. Nobody is allowed to work in the station
without proper “Chef” validation
4. Personal Hygiene standards is practiced.
5. Guest Orders and request are being taken cared of.
 WORKING
AT THE PREP STATION
Prep station is the area where all the “mis en place” are done as well as all the
sauces and any preparation are completed prior to the opening of the doors to the
guests. Items prepared is written in the Production Sheet prepared by the Culinary
Manager.

In some restaurants, preparation is not a separate station. The Chef on the specific
station prepare their owh production items. However, all stations need to a=have a
complete quality check before starting a new production item.

Recipe Books
Each station have every standard recipe necessary to prepare each of the items on our menu. There are separate recipe books for
Tandoor, Curry, Pantry and Prep. Every time you prepare an item, you must follow the specifications as outlined in the most current
cookbook. This practice not only ensures product consistency, it also helps control food cost by minimizing waste and increasing
efficiency.

***NEVER modify or change a recipe even if it may seem faster or better at the time. Following the recipe ensures the guest receives
the same quality consistency every time in every restaurant!

Prep list
A prep list is available every morning on the portal. This list ensures that the restaurant has the proper amounts of food each day. The prep
list needs to be completed throughout the day. A restaurant may have a designated team member complete the prep list or require the
entire BOH team to accomplish the task.

The prep list works by projecting the amount of each item that will be used each day. This is known as a par. The par is not an exact
science and will not account for unexpected changes in restaurant volume. The par should be used as a guide and not an absolute
certainty. To create a prep list, a manager or team member must record the amount of prepped product that is currently in the restaurant,
including items on the line (on hands) and subtract this from the par. The number that is left is the amount that needs to be prepped that
day. In order to maximize efficiency you can also subtract your on hands from the max prep column. This number will be the maximize
amount that you can prep based on shelf life and will save you time on prep the following day
 WORKING WITH TANDOOR

The term “tandoor” refers to a variety of ovens, the most commonly

known is a cylindrical clay or metal oven used in cooking and baking.
The tandoor is used for cooking in Southern, Central and Western
Asia, as well as in the Caucasus.

The heat for a tandoor was traditionally generated by a charcoal or

wood fire, burning within the tandoor itself, thus exposing the food to
live-fire, radiant heat cooking, and hot-air, convection cooking, and
smoking by the fat and food juices that drip on to the charcoal.

Temperatures in a tandoor can approach 480 °C (900 °F), and it is

common for tandoor ovens to remain lit for long periods to maintain
the high cooking temperature. The tandoor design is something of a
transitional form between a makeshift earth oven and the horizontal-
plan masonry oven.

Items cooked in Tandoor station includes the following:

*Indian Bread – Nan, Roti, Paratha, etc.
*Indian Tikka
*Indian Kebabs
 WORKING AT THE
CURRY STATION
o Curry station is one of the busiest station in the restaurant. In this station we
do our frying, sautéing and boiling methods. Items produced in the curry
station includes:
o Gravy items
o Biryani/Pulao
o Starters

o Curry is a dish originating in the cuisine of the indian subcontinent. The

common feature is the use of complex combinations of spices or herbs,
usually including fresh or dried hot chillies. The use of the term is generally
limited to dishes prepared in a sauce.

o Traditionally, spices are used both whole and ground; cooked or raw; and they
may be added at different times during the cooking process to produce
different results. The main spices found in most curry powders of the indian
subcontinent are coriander, cumin, and turmeric; a wide range of additional
spices may be included depending on the geographic region and the foods
being included (fish, lentils, red or white meat, rice, and vegetables).

o Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone
or in combination with vegetables. Additionally, many instead are entirely
vegetarian, eaten especially among those who hold ethical or religious
proscriptions against eating meat or seafood.
 WORKING AT THE PANTRY STATION

 Pantry Station is where the salads, desserts and beverages

are made.

 Our salads can be made with fresh vegetables and spices.

Salads could be spicy or not spicy. It is usually
accompanied with our home made dressings.

 Indian sweets and desserts, also called mithai, a significant

element in India Palace cuisine. Desserts are fried foods
made with sugar, milk or condensed milk. Ingredients most
are based on milk products. Some are flavoured with
almonds and pistachios, spiced with cardamon, nutmeg,
cloves and black pepper, and decorated with nuts.

 Our beverages made with an eclectic assortment of

ingredients including local spices, flavors and herbs.
Available in our menu, these drinks add to the flavorful
cuisine of India Palace.

 Items made in the Pantry station includes:

▪ Traditional Beverages
▪ Salads
▪ Desserts
 WORKING
AT THE DISH MACHINE
Responsibilities Performed at the Start of the Day
· On delivery days, help unload, rotate, organize, and put away stock.
· Place all floor mats in designated locations (where applicable).
· Place all clean, sanitized, lined trash cans in their proper locations.
· Set-up the dish machine and dish area using the proper procedure.
· Wash any dishes left from the previous night.
Everyone uses the Dish Machine. In the busy times, we · Clean items left soaking from the night before.
have a devoted Kitchen Assistant operating the Dish · Set-up the three-compartment sink for pots and non-dish machine
Machine. items.

As a dish machine operator, you have many responsibilities Closing Responsibilities

that ensure the kitchen runs smoothly. · Wash down all floor mats completely (where applicable).
· Thoroughly wipe down all stainless steel including the three-
compartment sink with the sanitizer solution.
This document outlines some of your responsibilities you
· Clean and organize every shelf in the dish room.
may be assigned throughout your shift. Keep in mind that
· Clean the glass rack dolly.
your manager may assign you other tasks or cleaning
· Break down the dish machine. (Do not break it down too early
assignments. leaving more than one bus tub of dirty dishes.)
· Clean the dish machine top to bottom. Wipe down surrounding walls.
No matter what time it may be, there are a few duties that · Sweep all kitchen floors, hose down, and then deck brush with floor
are essential to having an efficiently running dish room. Here cleaner.
is a running list of tasks: · Restore all labeled chemicals to their proper places—stored away
• · Keep your hands washed. from food. Do not store any chemicals on top of the dish machine!
• · Ensure all hand sinks stay stocked with soap/paper towels. · Clean restrooms completely.
• · Wash all dishes. Restock the cooking area. · Scrub down mop sink. Clean the mop and mop bucket.
• · Change the water every two hours or more often based on · Closing walk-thru with the manager.
volume.
• · Support the line and prep when necessary. REMEMBER:
• · Keep kitchen clean and organized. Clean as you go. TRAINING OF A CHEF STARTS FROM THE DMO.
• · Take trash/boxes to dumpster. FOOD SAFETY IS IMPERATIVE AS ITEMS IN DM AREA GOES TO EVERY GUEST .
 WORKING AS A KITCHEN ASSISTANT

Kitchen Assistant is the glue that holds the

kitchen team together. He assist all the chefs
and managers on their tasks.
Duties of the Kitchen Assistant includes but
not limited to the following:

 Maintaining the Walls and Floors Clean.

 Trash Receptacles are emptied and
sanitize.
 Back Door is immaculate clean at all times.
 Cleanliness of the Staff Area, Storage
Areas and Management Office.
 Helping the Chef on the line and prep
section, as needed .
 As scheduled by the Manager, Dish
Machine Operators are selected from the
Kitchen Assistants to perform DMO
functions of the Day.
 Perform task as assigned by the Kitchen
Manager.
 WORKING AT THE EXPO

 Every item, including to go items, should have your

personal stamp of approval on it before it leaves the
kitchen. If an item goes out that does not match our
standard of freshness & quality, it should hurt your
pride!
 It is imperative that hot food is delivered to the guest
hot and cold food is delivered to the guest cold.

 Follow these key actions to help deliver freshness

and quality:
Quality
▪ Ensure every item on the check is ready before
it is sent to the guest Assurance is
▪ Inspect every plate before it leaves the kitchen finalize from the
▪ Push back and remake any plates that do not Expo.
meet standard
▪ triple check all To go and Home Delivery items Expediters are
to ensure the order is accurate.
the most trained
Cook or Manager
to product is
o ‘Steam as a garnish’ is a visual check of
the temperature of an item.
release that is not
o All hot food should be delivered to the our standard of
guest with visible steam. highest quality.
TANDOOR OVEN

1. Set the tandoori oven on a level surface in an open space. Ensure

that the overhead space is clear of any flammable material as the
oven emits heat levels up 750 degree Fahrenheit.

2. Space out firelighter cubes on the bottom of the clay oven via the side
oven door. Place 2 lbs. of charcoal loosely on and around the
firelighters. Light the firelighter cubes with a long match through the
open side door of the tandoor.

3. Place additional charcoal on top of the lit charcoal so that you have a
total depth of 2 to 3 inches. Close the tandoori oven's side door after
an hour, or when all of the charcoal is aglow. Begin cooking when the
charcoal no longer produces any flames.

4. Push similar-sized marinated meat or vegetables onto each tandoori

oven skewer. Leave 4 to 6 inches clear at the top and bottom of the
skewer. Vertically position each skewer inside the tandoori oven
through the open top. Lean the skewer against the top rim of the oven.
Wear oven mitts.

5. Cook meats and vegetables for half the time that's required of a
conventional oven. Remove the skewers from the oven using oven
mitts. Slice open a piece of skewer meat or vegetable with a knife to
make sure the food is cooked all the way through.

6. Always use the white cloth for the bread, when baking in the Tandoor.
Guest should see how safe and clean your products are.
BAINE MARIE

BAIN MARIE - A BAIN MARIE (BAN MAH-REE) IS THE FANCY

TERM FOR A HOT WATER BATH. IT'S USED FOR COOKING
DELICATE FOODS LIKE CUSTARDS AND TERRINES TO CREATE
A GENTLE AND UNIFORM HEAT AROUND THE FOOD.

❑ Food should be cooked or heated in a bain marie when you want to avoid
direct contact with the heat source. You can use a bain marie both in the
oven and on a stovetop.

In the oven:
1. Add the ingredient or food that you want to cook into a mold or ramekin.
2. Place the molds in a baking dish.
3. Fill the baking dish with hot water until it is no more than ½ the way up
the side of the molds.
4. Place the baking dish in an oven preheated to 300°F.
5. Cook for the time indicated in your recipe.

On the stove top

1. Food for melting should be melted in a bain marie on the stovetop.
2. Fill a pot of water halfway and place it on the stovetop.
3. Place a bowl or a smaller pot inside. Once the water is hot, add the food
to the bowl and let melt while stirring from time to time.
DEEP FRYER

DEEP FRYER - IS A COOKING APPLIANCE THAT HOLDS

A LARGE AMOUNT OF HOT OIL FOR FRYING FOODS.

1. Pour oil to a deep pot, but fill it no more than half full. Generally
the walls of the pot should rise at least 10 cm / 4 in above the oil
so that there are no spillovers. This also helps contain splattering
and makes cleanup easier. Use enough oil so that you can
submerge a small batch of food completely.

2. Preheat the oil to the cooking temperature. Use a thermometer

held upright in the center of the pan of oil to check the
temperature.

3. Pat food dry with paper towels before frying. The presence of
external moisture on foods can cause oil to splatter violently. Use
long tongs, a slotted deep-fry spoon, or a frying basket to insert
and remove foods gently.

4. Once food enters the hot oil, things happen fast. Just 30 seconds
may be enough when you don’t want to cook the interior of the
food further (for example, when deep-frying food after cooking it
sous vide).

5. Drain the cooked food on paper towels. Absorbing excess oil

removes much of the fat associated with deep-frying.
 FOOD PROCESSOR

1. Place the unit on a flat, sturdy surface (i.e., do not place on carpeting or other soft
FOOD PROCESSOR – surfaces).
AN ELECTRIC KITCHEN APPLIANCE
2. Make sure the appliance is unplugged.
USED FOR CHOPPING, MIXING, OR
3. Wash and dry all components thoroughly
PUREEING FOODS.
4. Assemble chopper components by placing the blades onto the pin in the chopper bowl.
Chopper blades are extremely sharp; never touch the cutting edge of blades. Use the
plastic spindle to position the blades in the bowl. Do not use wet or slippery hands when
handling the blade assembly
5. Clean and wash the food to be used.
6. Add food ingredients to the chopping bowl, distributing them evenly. When chopping
larger foods, pre-cut them into pieces of an even size, approximately ½ inch to ¼ inch
pieces.
7. Place the bowl cover onto the chopper bowl. NEVER OPERATE THE CHOPPER
UNLESS THE COVER AND BOWL ARE CORRECTLY POSITIONED.
8. Plug the appliance into the power outlet.
9. Start the chopper by pushing the speed buttons intermittently. Press the button and the
chopper will operate; release the button and it will stop. Try chopping on the lower
speed first. If that is not adequate, try the high speed.
10. If the chopper is laboring, turn off the unit, unplug it, remove some of the mixture and
continue to process in smaller batches.
11. A spatula can be used to scrape ingredients toward the center of the bowl, but only if the
unit is unplugged first and the blades have stopped.

12. Hard ingredients such as coffee beans and ice will damage the blade. Do not use the
food chopper for hard ingredients.
13. The chopper does its work in seconds. Do not operate for longer than 20 continuous
seconds at a time. Stop the chopper and allow it to cool for 1 minute after 10 seconds of
continuous operation.
14. After completion of chopping, unplug the unit.
15. Reverse the above procedure to remove the motor housing, bowl cover blade and bowl.
GAS RANGE

GAS RANGE –
A COOKING STOVE THAT USES GAS AS FUEL.

1. Place your pan or skillet on the burner you want to use. Push the
burner's control knob in and turn it to the "light" position. The flame
should ignite -- if it doesn't, turn the gas off by turning the knob all the
way to the left, and then try again. Stop and turn off the knob if the
flame doesn't light, to prevent gas from accumulating in your home.

2. Turn the knob immediately to the left once the flame is lit (but not all the
way, which will turn it off). Adjust the knob to your desired heat setting
or flame height. The larger the flame, the hotter it is and the faster your
food will cook. Visually check the flame as you adjust the knob.

3. Keep the heat low the first time you use a gas stove and cook with
butter or a cooking spray to avoid burning your food. Gas ranges cook
very quickly, so it's easy to burn your food until you get used to the way
the burners work.

4. Turn off the flame immediately when you're done cooking, by turning
the control knob all the way to the left. Make sure it is as far to the left
as possible to avoid gas leakage
MICROWAVE

MICROWAVE OVEN –
IS A KITCHEN APPLIANCE THAT HEATS AND COOKS FOOD BY
EXPOSING IT TO ELECTROMAGNETIC RADIATION IN THE
MICROWAVE SPECTRUM.

1. Open microwave door (depending on the style you may have to

pull handle or push a button to open). Do not set oven for
excessive cook times.

2. Place the item (plate, container, mug) containing the food or drink
inside the microwave. If the food or drink is in an aluminum
container, remove and place into something that is microwave
compatible.

3. Close the door and set cook or reheat time as suggested for the
particular food or drink. If no suggestions or recommendations are
given, you may want to start with one to two minutes, depending on
the contents' temperature. If contents are frozen, you can defrost
first before actually cooking.

4. Restart microwave if additional cooking is needed after four

minutes.

5. Check contents periodically and (turn, or stir) to ensure even

cooking.

6. Remove food carefully and/or allow food to cool before removing.

MINCING MACHINE

MINCING MACHINE –
A KITCHEN UTENSIL THAT CUTS OR CHOPS FOOD
(ESPECIALLY MEAT) INTO SMALL PIECES

1. Make sure that all machine components are well

fitted and in good working condition.

2. Slot the mincing chamber onto the power unit.

Twist it anticlockwise and you will hear the safety
lock click into place.

3. Fit the food tray onto the mincing chamber. Plug in

the machine. Place a dish beneath the mincer to
catch the food.

4. Press the on/off switch. Using the round food

pusher, gently guide small pieces of meat into the
mincing chamber. Add small quantities at a time to
avoid overloading the motor.

5. When you have finished mincing, switch off and

unplug.
SALAMANDER

SALAMANDER OVEN –
A SMALL BROILER OVEN USED TO QUICKLY BROWN,
GLAZE, COOK, BROIL, OR TOAST VARIOUS FOODS.

1. Set the burner valve knob to the low setting and remove
the burner knob.

2. Insert a thin bladed screwdriver into the valve stem to

engage the slot inside the stem.

3. Holding the valve stem, turn the setscrew clockwise to

decrease the rate and counter clockwise to increase rate.

4. Proper adjustment is attained at a point where the burner

flame travels back and forth across the face of the
ceramics. If set too low a constant spark will continuous. If
this occurs increase the low setting.
SLICER/CHOPPER

SLICER/CHOPPER –
A MACHINERY OR EQUIPMENT THAT CHOPS/SLICES
VARIOUS TYPES OF FOOD, TYPICALLY FRUITS OR
VEGETABLES.

1. Make sure that all machine components are well fitted and
in good working condition.

2. Slot the mincing chamber onto the power unit. Twist it

anticlockwise and you will hear the safety lock click into
place.

3. Fit the food tray onto the mincing chamber. Plug in the
machine. Place a dish beneath the mincer to catch the
food.

4. Press the on/off switch. Using the round food pusher,

gently guide small pieces of meat into the mincing
chamber. Add small quantities at a time to avoid
overloading the motor.

5. When you have finished mincing, switch off and unplug.

 WET GRINDER

1. Place the drum on the center rod of the wet grinder. Rotate the
drum until it clicks into place. Place the roller mechanism into the
WET GRINDER – drum.
A TOOL FOR ABRASIVE CUTTING OF HARD
MATERIALS, OR A FOOD PREPARATION APPLIANCE
2. Close the lid and press down to lock it into place.
USED ESPECIALLY FOR GRINDING FOOD GRAINS TO
PRODUCE A PASTE OR BATTER.
3. Open the lid cover over the drum and pour in a cup of water.

4. Turn the unit on and wait until the grinding stones pick up speed.

5. Add the ingredients to the wet grinder through the open lid.

6. Add the items in small quantities and add water to keep the
mixture moist.

7. Continue to add the ingredients until the mixture reaches the

consistency that you are looking for.

8. Turn the unit off and press the release lock to free the arm. Pull
up to remove the roller mechanism from the drum.

9. Place the batter cleanser over the drum and place the roller
mechanism on top of the batter cleanser. Manually rotate the
stones to remove the batter from them and let it drop down into
the mixture.

10. Remove the roller mechanism and the batter cleanser. Remove
the drum from the wet grinder to pour out the mixture. Excess
mixture can be stored in the drum, if needed.
 STICK BLENDER

STICK BLENDER –
AN IMMERSION BLENDER IS A KITCHEN APPLIANCE TO BLEND INGREDIENTS OR PUREE FOOD IN THE
CONTAINER IN WHICH THEY ARE BEING PREPARED. THEY MAY BE USED FOR PUREEING SOUPS AND
EMULSIFYING SAUCES.

1. Assemble the hand blender according to the manufacturer's

instructions. Most stick blenders consist of an upper portion and
the lower attachment portion, which are snapped or screwed
together. If your blender is battery operated, be sure the
batteries are charged before use.

2. Immerse the blender head into the pot, cup or glass.

3. Hold the blender at a slight angle and off the bottom of the
container.

4. Turn the blender on and blend until the desired smoothness is

achieved. If the pan is large, you may have to move the
immersion blender to various locations in the pan to blend all
ingredients smoothly.

5. When the job is complete, remove the blender attachment from

the handle and wash.
 BLENDER

BLENDER –
AN IMMERSION BLENDER IS A KITCHEN APPLIANCE TO Operating Procedures
BLEND INGREDIENTS OR PUREE FOOD IN THE CONTAINER
1. Remove the Lid.
IN WHICH THEY ARE BEING PREPARED. THEY MAY BE
USED FOR PUREEING SOUPS AND EMULSIFYING SAUCES. 2. Put product inside the Cup with the machine
switched OFF.
3. Place the Lid back on top of the Cup and switch
the machine ON.

DISCHARGING PROCEDURE

1. Turn machine OFF.

2. Remove Lid.
3. Press Lock Pedal
4. Tilt Cup holding its handle and discharge
processed product as needed.

IMPORTANT: Never do cleaning with machine

plugged in. Always unplug machine before cleaning.
When washing inside the Cup be careful with the
blade.
 OPENING DUTIES

 Clock in.
 Wash hands.
 Check all the equipment, report to the manager any equipment issue.
 C h e c k s a l l t h e p r o d u c t , l o o k f o r t h e q u a l i t y, l a b e l s , s p o i l a g e a n d e x p i r a t i o n , a n y
s p o i l a g e a n d e x p i r a t i o n f o u n d , n e e d t o r e p o r t t o t h e m a n a g e r i m m e d i a t e l y.
 Sanitized all the area before start any preparation.
 Ensure that the line is equipped with tissue and sanitizer spray bottle.
 Refer to the prep sheet before making any preparations.
 Start preparation.
 Follow the food safety procedure at all times.
 Watch for the critical control points at all times.
 Immediately put labels on finish product before keeping into their proper storage
area.
 E n s u r e t o c l e a n t h e a r e a i n c l u d i n g f l o o r s r e g u l a r l y.
 P e r f o r m q u a l i t y l i n e c h e c k e v e r y 11 a m o r 3 0 m i n u t e s b e f o r e o p e n i n g .
 Don’t forget to use the “million-dollar” spatula. *Million-dollar spatula refers to the
amount of money you can save when using the spatula to scrape the remaining items
t h a t s t i c k t o t h e c o n t a i n e r.
 Clean as you go.
 Start making order once the order rings in the ticket.
 Comply with the kitchen manager instructions at all times.
 CLOSING DUTIES

 T h r o w a wa y a l l t h e t r a s h .
 C h a n g e P a n / C o n t a i n e r s , C o ve r a n d p l a c e i n p r o p e r s t o r a g e .
 Follow proper storage, rotation, and safe food handling procedures. Make
s u r e a l l f o o d i s c o ve r e d a n d l a b e l e d . .
 C l e a n , D r y, D i s i n f ec t t h e e n t i r e s t a t i o n – s h e l ve s , c o u n t e r s , r e f r i ger at i on
and all food contact surface.
 E m p t y l i n e p a n s i n t o c l e a n i n s e r t s r e s t o c k wi t h n e w p r o d u c t, c o ve r, a n d
label.
 Tu r n o ff e q u i p m e n t a c c o r d i n g t o s a f e t y p r o c e d u r e s .
 C l e a n t h e s i d e s o f a l l e q u i p me n t .
 S c r u b t h e wa l l s s i de o f t h e l i n e m a k i n g s u r e t o n o t f o r g e t t h e wa l l s
 Return any clean utensils from dish to the specific station.
 R e vi e w d a i l y t h r o wa wa y i t e ms wi t h t h e m a n a g e r t h e n d i s c a r d .
 C l e a n p r e p a r e a a n d wa l k - i n c o o l e r, a s p e r M a n a g e r ’s a s s i g n me n t .
 P e r f o r m t h e c l o s i n g wa l k - t h r u wi t h a M a n a g e r.
 C o m p l e t e o t h e r d u t i e s m a y b e a s s i g n e d b y t h e M a n a g e r.
 RUNNING DUTIES

 Running duties are special tasks assigned to team members to

ensure smooth operation during the shift.
 All duties are checked periodically by the manager as the
restaurant might turn busy and tendenc y for these duties to be
forgotten. Tasks include, but not limited to, are the following:
▪ Restocking plates, glasses and smallwares.
▪ Spot sweep and maintain the floor clean and free of clutters.
▪ Wash and sanitize every food contact surface. As needed.
▪ Help out with Dish Machine operations.
▪ Trash Run and Change pans as needed.
 BOH CONTROL SYSTEM

To maintain quality and ensure food safety standards is highly adhered to, the following control
system should be strictly performed on a daily basis

o L i n e C h e c k : P e r f o r m b y t h e c h e f s b e f o r e a n y s h i f t s b e g i n a n d ve r i f y b y t h e
M a n a g er t o e n s ur e t h a t o u r p r o d u c t s a r e o f h i g h e s t q u a l i t y a n d f r e s hnes s .
o Prep Sheet: Planned by the manager and chef has to 100 % follow to
e n s u r e t h a t t h e r e i s e n o u g h s t o c k f o r t h e d a y a n d m i n i m i z e wa s t e .
o B O H Wa l k t h r ou gh : C o n d u c t e d b y t h e M a n a g e r a n d r e c t i f y a n y d e vi a t i o n s
by the chef as the Manager identify before any shifts start and at the end of
e ve r y s h i f t a s we l l t o e n s u r e c l e a n l i n e ss , o r g a n i z a ti o n a n d s a f e t y m e a s u r e s
a r e a d h er ed t o .
o Te m p e r a t u r e L o g : P e r i o d i c c h e c k o f e q u i p me n t a s t h e l o g i d e n t i f i e s t o
e n s u r e q u a l i t y a n d s a f e ty o f f o o d a s we l l . A n y d e vi a t i o n s i s r e p o r t e d b y t h e
t e a m t o t h e M a n a g e r.
 LINE CHECK

Line checks help to ensure the food we serve is the freshest and
highest quality as well as to ensure we are set up for a
Successful shift.

Two line checks will be completed each day and two additional
quick checks will be completed by a manager.

The Pantry, Tandoor And Curry “line checks” are all completed
following the same guidelines.

Line checks are completed in order to maintain food safety and

sanitation standards, inspect quality, ensure readiness before the
shift starts and determine waste.

Line Checks are conducted by the Line Chef and to be verify by

the Culinary Manager or Kithchen In-charge for the day.

As a Line Chef, your three (3) key point is to check the following:
1. Quality of the product on the shelf
2. Quantity of product needed for the day’s operation.
3. Temperature of the items on the line.

Your Manager has Ten (10) Key points to check along side with
your three (3) Key points.
 CONGRATULATIONS!
YOU HAVE COMPLETED THE
BACK OF THE HOUSE
BASICS TRAINING COURSE
END OF
SESSION
PLEASE CONTACT YOUR RESTAURANT
MANAGER FOR YOUR…. ANY
QUESTIONS?
“BOH BASICS
COURSE TEST”.

THANK YOU.