Standard Operating Procedures (SOPs) –
Kitchen Operations
Purpose:
To ensure the highest standards of cleanliness, hygiene, and professionalism in our kitchen
operations to protect customer health and uphold the restaurant’s reputation.
1. Personal Hygiene and Grooming Standards
All kitchen personnel must maintain the highest level of personal hygiene at all times.
Hands must be thoroughly washed with soap before handling food, after using the
restroom, or after handling waste.
Staff must wear clean uniforms, aprons, and appropriate hair restraints (e.g., caps, nets).
Use of jewelry, strong perfumes, nail polish, and artificial nails is strictly prohibited.
Phone is strictly not allowed.
Any employee exhibiting signs of illness or open wounds must report immediately to the
supervisor and be reassigned as necessary.
2. Food Safety and Sanitation
Strict adherence to food safety guidelines is mandatory to prevent contamination and
ensure public health.
Raw and cooked foods must be stored separately at the correct temperatures to avoid
cross-contamination.
The "First In, First Out" (FIFO) principle must be strictly applied for stock rotation.
CLAYGO ; Clean as you go: all workstations must be cleaned immediately after use.
Food products must be properly labeled and dated upon storage and routinely checked for
expiry.
3. Kitchen Equipment Usage
Only authorized personnel may operate kitchen equipment after proper training.
Equipment must be inspected for cleanliness and functionality prior to use.
Deep cleaning of the kitchen must be scheduled weekly, with a checklist signed by the
supervisor.
Any malfunction or damage must be reported immediately to the kitchen supervisor or
maintenance team.
All equipment must be turned off, cleaned, and stored appropriately after use.
4. Food Preparation Protocols
All food must be prepared in accordance with standardized recipes to ensure quality,
consistency, and portion control.
Separate cutting boards and utensils must be used for different food groups (e.g., meats,
vegetables, seafood).
Raw and cooked foods must be stored separately to prevent cross-contamination.
Tasting of food must be performed using a clean utensil each time and must not involve
direct contact.
All food items must be handled with sanitized gloves or utensils.
5. Cooking Procedures
Food must be cooked to the proper internal temperatures as prescribed by food safety
regulations.
Ovens, fryers, and grills must be pre-heated to the required temperature before use.
Overcrowding cooking surfaces must be avoided to ensure even cooking and reduce fire
risk.
All cooked food must be held at safe temperature until service.
6. Waste Management
Waste must be disposed of in designated receptacles in accordance with the facility’s
waste segregation policy (e.g., organic, recyclable, non-recyclable).
Bins must be emptied regularly and sanitized daily.
Food waste should be minimized through efficient inventory management and portion
control.
Expired or questionable food items must be discarded immediately.
7. Fire Safety and Emergency Procedures
All staff must be familiar with the location and operation of fire extinguishers, fire
blankets, and emergency exits.
Flammable materials must be stored safely away from heat or open flames.
In the event of a fire or emergency, staff must follow the facility's emergency evacuation
plan and alert appropriate personnel immediately.
8. Inventory and Stock Control
Regular inventory audits must be conducted to ensure adequate stock levels and prevent
wastage.
Stock rooms and refrigeration units must be organized, clean, and properly ventilated.
Any discrepancies in stock levels or product spoilage must be reported to the kitchen
manager immediately.
9. Service Preparation and Coordination
All mise en place must be completed prior to service periods to ensure smooth kitchen
operations.
Communication between kitchen and service teams must be clear and continuous
throughout operations.
Dishes must be plated according to presentation standards before being sent to the service
counter.
10. End-of-Shift and Closing Procedures
All workstations, equipment, and storage areas must be cleaned and sanitized.
Floors must be swept and mopped; waste bins must be emptied.
Refrigerators and freezers must be secured and logged for temperature.
Supplies should be request to replenish for the next shift and a final checklist must be
signed off by the supervisor.
INVENTORY is a MUST! Must properly done by the end of the shift.
11. Staff Conduct & Off Duty Behavior
A Staff are expected to maintain professionalism both on and off duty.
Any behavior outside of work (e.g., excessive partying, substance abuse) that affects job
performance will be taken seriously.
Repeated violations will result in disciplinary action or termination.
Any behavior outside of work (e.g., excessive partying, substance abuse) that affects job
performance will be taken seriously.
Repeated violations will result in disciplinary action or termination.
11. Accountability
Daily cleaning & hygiene checklist to be signed off by Head Chef after every shift.
Random hygiene inspections will be conducted without notice.
Any breaches in SOP must be reported and documented.