SOP Intercontinental Group Chinese Restaurant How to set up the pantry section41646

To ensure the pantry is set up with required condiments for service 4.. Replenish service cutlery according to the par stock and the expected business level Check cutlery cleanliness, f

STANDARD OPERATING

PROCEDURE

TASK: HOW TO SET UP THE PANTRY SECTION

TASK NUMBER: CR-0013

DEPARTMENT: F&B – Chinese Restaurant

DATE ISSUED: Jan 2005

EXPECTATION:

That food is served fast & efficient from the kitchen with all required condiments and dishes.

TIME TO

TRAIN: 15 minutes

Why is this task important for you and our guests?

Answers:

1. To maximize guest satisfaction

2 To ensure dishes are served fats and efficient

3 To ensure the pantry is set up with required condiments for service

4 To ensure the pantry staff are trained on their responsibility

STEPS HOW/ STANDARDS TRAINING QUESTIONS 1) Service cutlery Replenish service cutlery according

to the par stock and the expected business level

Check cutlery cleanliness, free from tarnish

and stained

1 Why should you keep the par stock and expected business level in mind?

2 Why should you check the cleanliness?

2) Chinaware Replenish chinaware according to

the par stock

in the storage cabinet

Check chinaware cleanliness, free from stain, chip and crack

1 Why should you follow the par stock?

2 Why should you check the cleanliness?

3) Condiments Prepare enough condiments before

the restaurant open 1 Why should there be enough condiments?

4) White board Make sure the white board is

updated with the latest info;

reservations, VIP’s and their private room, dishes n/a, etc

1 Why should the white board

be updated with the latest?

2 Why should you know the VIP’s and their allocated private room?

5) Pantry area Ensure the pantry area is clean, the

floor not slippery, no unnecessary equipment and other items lying around, etc

Make sure all mise-en-place is in

1 Why should the pantry be clean?

2 Why should the floors not be slippery?

3 Why should the mise-en-place be easy available?

easy reach.

Now ask the Trainee to practice the whole task from start to end to test

competency.

Get trainee to practice

Summary questions:

1 Why should you keep the par stock and expected business level in mind?

2 Why should you check the cleanliness?

3 Why should you follow the par stock?

4 Why should you check the cleanliness?

5 Why should there be enough condiments?

6 Why should the white board be updated with the latest?

7 Why should you know the VIP’s and their allocated private room?

8 Why should the pantry be clean?

9 Why should the floors not be slippery?

10 Why should the mise-en-place be easy available?

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