Kitchen Operating Manual Overview
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ScribdTranslationsKitchen Operating Manual Overview
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ScribdTranslationsOPERATING MANUAL
KITCHEN
INDEX
KITCHEN OPENING
2. RECEPTION, WASHING, DISINFECTION AND ARRANGEMENT OF RAW MATERIAL
3. CLEANING AND DISINFECTION OF WORK AREAS
4. JOB DESCRIPTIONS AND TASKS
5. FILLING OUT FORMS
6. KITCHEN CLOSURE
KITCHEN OPENING
AT THE BEGINNING OF THE SHIFT, THE FOLLOWING PROTOCOL MUST BE FOLLOWED FOR THE CORRECT
KITCHEN OPERATING
- ORGANIZE THE PRODUCTION LIST OF THE DAY
- IDENTIFY THE PRODUCTIONS THAT REQUIRE MORE WORK TIME AND DO THEM
FIRST
- RECEPTION OF RAW MATERIALS AND SUPPLIES
- SET UP AND FILL IN WORK LINES
2. RECEPTION, WASHING, DISINFECTION AND ARRANGEMENT OF RAW MATERIAL
THIS POINT IS OF UTMOST IMPORTANCE AS THE RAW MATERIAL IS THE PRODUCT WITH WHICH
FOOD IS PREPARED FOR THIS REASON IT MUST BE HANDLED CORRECTLY TO
HAVING GOOD PERFORMANCE AND REDUCING LOSSES
- RECEPTION: VERIFY BASED ON THE PURCHASE ORDER THAT ALL ITEMS
THEY HAVE ARRIVED COMPLETE AND IN OPTIMAL CONDITIONS TO USE THEM
- WASHING AND DISINFECTION: ALL RAW MATERIAL ENTERING THE KITCHEN AND TO THE
STORAGE MUST BE WASHED AND DISINFECTED BEFORE ARRANGEMENT (ITEMS OF
Grocery items should be cleaned using soap and sanitizer, in the case of the
VEGETABLES SHOULD BE DISINFECTED IN A SOLUTION OF WATER WITH IODINE
- RAW MATERIAL ACCOMMODATION: EVERY PRODUCT OR ITEM THAT ENTERS THE KITCHEN AND
STORAGE MUST BE LABELED WITH ENTRY DATE TO HAVE A
FIRST IN FIRST OUT (FIFO) CONTROL
3. LIMPIEZA Y DESINFECCION DE AREAS DE TRABAJO
THIS IS A POINT THAT SHOULD BE CARRIED OUT THROUGHOUT THE KITCHEN SHIFT
SO THAT THIS WAY WE CAN ENSURE THAT THE DISHES ARE INNOCUOUS AND OPTIMAL
FOR THE CONSUMPTION OF THE DINER
- ALL WORK AREA MUST BE WASHED WITH SOAP AND CLEAN SPONGE, REMOVE THE SOAP
WITH CLEAN WATER AND APPLY SANITIZER OVER THE ENTIRE SURFACE AND LET DRY FOR
TO BE ABLE TO ELIMINATE THE LARGEST AMOUNT OF BACTERIA
- DURING THE SHIFT, THE KITCHEN MUST BE KEPT CLEAN BY MAINTAINING CONSTANT ORDER
AND ARRANGEMENT OF THE WORK AREAS OF EACH OF THE STATIONS
- Perform express cleaning on repeated occasions to have a clean kitchen
AND ORDERED
4. JOB DESCRIPTIONS AND TASKS
IT IS VERY IMPORTANT TO KNOW THE TASKS AND OBLIGATIONS OF EACH POSITION SO THAT EVERYONE
MAY THEY DEVELOP THEIR WORK IN THE BEST POSSIBLE WAY
KITCHEN MANAGER:
RESPONSABILIDADES
- ORGANIZE THE KITCHEN WITH UTENSILS AND KITCHEN EQUIPMENT
- CREATION OF DISHES
- KNOW THE RECIPES OF THE MENU AND TAKE CARE OF GETTING THE INGREDIENTS
NECESSARY TO CARRY IT OUT
- DIRECT TEAMS OF WORK
- DELEGATE TASKS AND RESPONSIBILITIES TO KITCHEN STAFF
- COMMUNICATE WITH SERVICE THE SPECIAL DISHES OF THE DAY
- MAKE SURE THAT EACH OF THE DISHES ON THE MENU ARE PREPARED AND PRESENTED
CORRECT WAY
- SUPERVISE THE KITCHEN TEAM AND HELP THEM IF NECESSARY
- MODIFY SOME DISHES DUE TO A CUSTOMER'S NEED
- INVENTORY AND ORDER CONTROL OF INGREDIENTS AND RAW MATERIAL
- CHECK THE OPTIMAL STATE OF THE INGREDIENTS AND DISPOSE OF THEM IF NECESSARY
NECESSARY
- STRICT CONTROL OF WASTAGE
- ENSURE THE PROPER FUNCTIONING OF THE WORK TEAM
COOK:
RESPONSIBILITIES
- CREATE HIGH-QUALITY DISHES IN FLAVOR, PRESENTATION, AND FUNCTIONALITY
- ENSURE THAT THE KITCHEN SERVICE FLOWS IN A TIMELY MANNER WITH EACH ONE OF
THE ORDERS
- MAKE SURE THAT EACH STATION COMPLIES WITH ITS WORK INSTRUCTIONS
- SUBSTITUTE THE CHEF IN THE KITCHEN MANAGEMENT IF NECESSARY
- INTELLIGENTLY SOLVE ANY PROBLEM THAT MAY ARISE AND MAINTAIN
THE CONTROL OF THE SITUATION AT ALL TIMES
- PLACE AN ORDER FOR RAW MATERIAL AND MAINTAIN AN ADEQUATE INVENTORY
RESTAURANT NEEDS
- MAINTAIN FOCUS AND GOOD ENERGY IN WORK TEAMS
5. FILLING OF FORMATS
- MERMA: THIS FORMAT HELPS US TO HAVE CONTROL OVER ALL THE PRODUCT THAT
IT DETERIORATES IN THE KITCHEN.
THE CORRECT FILLING OF THIS FORMAT IS AS FOLLOWS: NAME OF THE PRODUCT THAT IS
NOTE, THE AMOUNT IN GRAMS OF SAID PRODUCT, THE AREA OR PERSON WHO IS
DECREASING, THE REASON WHY IT IS DECREASING AND THE DAY THIS HAPPENED.
- PRODUCTION: THE PRODUCTION FORMAT HELPS US TO HAVE KNOWLEDGE
MORE ACCURATE REGARDING THE AMOUNT OF RAW MATERIAL PROCESSED AND THE YIELD
WHAT WAS OBTAINED.
THE CORRECT FILLING IS SIMILAR TO THE PREVIOUS ONE: THE NAME OF THE PRODUCT THAT WAS PROCESSED, THE
AMOUNT THAT WAS DONE, THE AREA OR RESPONSIBLE PERSON AND THE DAY IT WAS CARRIED OUT.
- ORDER: THIS FORMAT IS USED TO RECORD RAW MATERIAL PURCHASES
WHICH ARE DONE EVERY DAY, THIS IS DIVIDED BY FRUIT AND COOKING VEGETABLES AND
BAR, COOKING PROTEIN AND GROCERIES, AS WELL AS FOOD PURCHASES OF
EMPLOYEES. THIS SECTION OF THE FORM IS COMPLETED EVERY DAY.
THE IDEA OF MAKING DAILY VEGETABLE ORDERS IS TO ALWAYS HANDLE FRESH PRODUCTS.
AVOIDING EXCESSIVE STORAGE AND REDUCING THE RISK OF LOSS DUE TO
LIFETIME.
IN THE SAME WAY, THE PROTEIN ORDER IS PLACED TWICE A WEEK TO HAVE A
FRESH AND OPTIMAL PRODUCT FOR CONSUMPTION.
FINALLY, WE HAVE THE EMPLOYEE FOOD SECTION WHERE WE ADD THE
DAILY PURCHASES FOR STAFF FOOD.
- UNIFORM: THIS FORMAT HELPS US MAINTAIN CONTROL OVER THE UNIFORM AND
APPEARANCE OF OUR EMPLOYEES, ENSURING THAT WE ALWAYS HAVE
A team of well-uniformed and presentable people.
- SCHEDULE: IN THE COOKING SCHEDULE, THE IDEAL IS TO BALANCE THE WEEK WITH
BREAKS AND STRATEGIC SCHEDULES TO AVOID THE KITCHEN HAVING AREAS
Neglected.
- INVENTORY: WITH THIS FORMAT WE SUPPORT OURSELVES TO KNOW THE QUANTITY OF
RAW MATERIAL WE HAVE AT THE RESTAURANT, IN THIS SAME ONE WE HAVE
REGISTERED THE MAXIMUM QUANTITIES WE MUST HAVE IN STOCK AND ALSO WE
HELP TO MAKE THE GENERAL ORDER.
- CHECK LIST OF AREAS: THIS CHECK LIST HELPS US TO KNOW THE AMOUNT OF
PRODUCTION AVAILABLE FOR EACH LINE, HAS THREE SPACES FOR
REGISTROS, EN EL PRIMERO SE REGISTRA LA CANTIDAD CON LA QUE INICIAMOS EL DIA, EN
THE SECOND SPACE RECORDS THE AMOUNT WITH WHICH WE END THE DAY AND FOR
LAST IN THE THIRD, THE PRODUCTION FOR THE NEXT DAY IS RECORDED.
- CLOSING AND CLEANING CHECKLIST: THE CLEANING AND CLOSING CHECKLIST ALLOWS US TO
CONFIRM THAT ALL CLEANING ACTIVITIES AND TASKS HAVE BEEN CARRIED OUT
CABO AT THE END OF THE DAY, ENSURING THAT WE END THE DAY WITH A KITCHEN
INNOCUOUS AND ORDERLY.
6. CIERRE DE COCINA
AT CLOSING TIME OF THE KITCHEN, IT MUST BE VERIFIED THAT THE REFRIGERATORS ARE
CLEAN AND ORDERLY AND THAT THE PRODUCTIONS ARE STORED CORRECTLY AND
Labeled