STANDARD OPERATING PROCEDURE

F & B PRODUCTION

PRIDE KITCHEN DELHI

 PURPOSE

THE PRIMARY PURPOSE OF THIS KITCHEN MANUAL IS TO PROVIDE AN ADEQUATE

DESCRIPTION OF THE KITCHEN QUALITY SYSTEM AND TO SERVE AS A PERMANENT
GUIDE FOR THE IMPLEMENTATION AND MAINTENANCE OF THE SYSTEM

 IT IMPROVES COMMUNICATION BETWEEN DIFFERENT DEPARTMENTS,

SECTIONS, AND INDIVIDUALS
 IT ASSISTS STAFF TO DO THEIR JOB MORE EFFECTIVELY BY REMOVING
AMBIGUITIES, DESIGNATING RESPONSIBILITIES AND IDENTIFYING THOSE
RESPONSIBLE SO THAT EVERY ONE KNOWS WHAT IS GOING ON.
 IN PROVIDES AN INVALUABLE TRAINING AID BY DEFINING HOW QUALITY IS
MANAGED WITHIN THE COMPANY.

PREFACE

WITH THE GROWING DEMAND AND KNOWLEDGE ABOUT PRODUCT, ALMOST ALL
HOTELS IN INDIA ARE GEARING UP THEM BY CONTINUOUSLY UPDATING
THEMSELVES IN ALL POSSIBLE FIELDS TO ATTRACT THE TOURISTS.

EVERY ORGANIZATION IS DEVELOPING CERTAIN STANDARDS, WHICH BELONGS TO

THEM, AS A SEPARATE IDENTITY TO ACHIEVE THESE STANDARDS PERFECTION IS
NEEDED IN ALMOST IN ALL AREAS OF OPERATION IN A HOTEL.

WE AS A MAJOR DEPARTMENT OR RATHER BACKBONE OF THE HOTEL MUST REALIZE

THE IMPORTANCE OF STANDARDS AND MAINTAINING IT TO ACHIEVE THIS CERTAIN
GUIDELINES HAVE BEEN DEVISED KEEPING IN VIEW OUR COMPANIES POLICY.

THIS KITCHEN MANUAL HAS BEEN MADE TO ENSURE EVERYBODY WHO GOES
THROUGH THE MANUAL IS AWARE OF WORKING OF OUR DEPARTMENT SO AS TO
ENSURE IF, PUT TO WORK HE CAN ALSO ACHIEVE THE SAME STANDARDS.

I HOPE THAT THIS KITCHEN MANUAL HELPS US IN ACHIEVING STANDARDS SET BY

THE COMPANY.
 Table of Contents

Title
Introduction to Department
Departmental Objective
Quality Objective
Organizational Chart
Job Description
Internal Communication
Resources
Infrastructure
Training
Work Related Procedures
Punctuality
Daily Kitchen Meeting
Café Pride
Pan Asian Kitchen
Banquet Kitchen
Bakery and Confectionary
Butchery
Cafeteria
Receiving of Raw Materials and their proper Storage
Inspection Standards and Specifications
Standard Recipes
Monitoring and Measurements / Yield Test
Food Cost Controls
Food Store Requisitions
Packed Food Policy
Equipments Maintenance and calibration
Customer Satisfaction and Complaint Handling
Safety/ Firefighting

OTHER INFORMATIONS
Kitchen Stewarding/ Garbage Control
Understanding the basic of Hygiene/ Grooming- Personal Hygiene
Pest Control
 INTRODUCTION TO
DEPARTMENT-KITCHEN

WITH THE GROWING DEMAND AND KNOWLEDGE ABOUT PRODUCT, ALMOST ALL
HOTELS IN INDIA ARE GEARING UP THEMSELVES BY CONTINUOUSLY UPDATING
THEMSELVES IN ALL POSSIBLE FIELDS TO ATTRACT THE TOURISTS

WE AS A MAJOR DEPARTMENT OR RATHER BACK BONE OF THE HOTEL WE BELIEVES

IN WINNING OVER THE CUSTOMERS BY SERVICING THEM THE NEED OF THEIR
STOMACH, AND THUS WINNING OVER THE CUSTOMERS SATISFACTION AND
LOYALTY.

OBJECTIVES

COMPANY

 Profitability
 Bench marking in the market with the aim of becoming market leader

CUSTOMER

 Continuously upgrading our products as per the customers changing demands

 To enhance customers satisfaction

QUALITY OBJECTIVES FOR KITCHEN

REDUCE GUEST COMPLAINTS BY 10% ANNUALLY

IMPROVE CUSTOMER SATISFACTION BY 10% ANNUALLY

FOLLOW THE SET STANDARDS

MAINTAIN THE PRODUCTION COST AS PER THE APPROVED BUDGET

 KITCHEN
ORGANIZATIONAL CHART

Executive chef
I
Executive sous chef
I
Chef de cuisine
I
Sr Sous chef / Jr Sous chef
I
Chef de parties

I
Demi chef de parties

I
Commi I

I
Commi II

I
Commi III
 JOB DESCRIPTIONS

EXECUTIVE CHEF
a) Administrator in charge of the kitchen.
a) Plans the kitchen elegantly economically.
b) Recruits all kitchen staff in co-ordination with the management.
c) Sees to the welfare of his staff.
d) Supervises the training of his staff.
e) Plans all menus and co-ordinates in fixing their prices.
f) Controls the quality, quantity and cost of food.
g) Check spoilage and wastage.
h) Lay down the standards and specifications of ingredients, and develops standard
recipes.
i) Co-ordinates with the other departments of the hotel and attends all meetings of
department

REPORT TO DIRECTLY CONTROLS APPROVING

AUTHORITY
VP cum GM Asst. Executive chef Staff leave plan
Sr. Sous chef Raw material quality
Sous chef Production procedure
Chef de partie
Commis
 EXECUTIVE SOUS CHEF

a) Represents the executive chef in his absence.

b) Makes the duty roaster for the kitchen staff.
c) Responsible for proper staff rotation and record of absentism.
d) Acts as a liaison between the executive chef and the kitchen staff.
e) Ensure smooth flow of good quality, quantity and presentable food from the kitchen.
f) Maintains coordination between different sections of kitchen.

REPORT TO DIRECTLY CONTROLS APPROVING

AUTHORITY
Executive Chef Sr. Sous chef Staff leave plan
Sous chef Raw material quality
Chef de partie Production procedure
Commis

SOUS CHEF
a) Represents the chef in his absence.
b) Supervises the daily work of kitchen.
c) Ensure proper presentation and specification of the dishes.
d) Independently heads a satellite kitchen.
e) Trains and supervises staff allotted in his area.

REPORT TO DIRECTLY CONTROLS APPROVING

AUTHORITY
Executive Chef / Exe Sous Chef de partie Staff leave plan
Chef Commis Raw material quality
Trainees Production procedure

CHEF DE PARTIE
a) Reports to executive chef and sous chefs.
b) Responsible for food production and waste control in his area.
c) Trains and supervises staff in his section.
d) Ensure all conformances of all food production to the standards and specification desired by
the management.
e) Controls usage eliminates wastage with a view to minimize food cost.
f) Maintains a high standard of cleanliness in his section.
g) Coordinates with the other sections of the kitchen.
 COMMIS I, II, III

a) Responsible to all chefs in Kitchen.

b) Responsible for all actual preparations of all food items, their accompaniments etc. in his section.
c) Prepares the mise-en-place of his section.
d) Keep his work area neat and work orderly at all times.
e) Informs his supervisors on item in short supply and picks up indented items from the stores.
f) Accountable for proper care and handling of all items entrusted to him, ingredients, equipments
etc.
g) Commis I supervises over Commis II and Commis III and guides them n the day to day schedules
of food making.
h) To ensure proper handover from each shift.
i) To ensure that deep freezers are set and kept clean.
j) To ensure that section is not left alone i.e. without a reliever in place/ permission of shift in
charge.
 INTERNAL COMMUNICATION

INTER DEPARTMENTAL COORDINATION ACTIVITY.

FOOD AND BEVERAGE

1. Coordinating with F & B manager for menu planning and menu for special occasion.
2. Conducting regular market survey for current market trends and availability of raw material.
3. Coordinating with F & B manager for planning requirement of important groceries.
4. Informing F &B Manager about non-availability of any item in food store.
5. Monthly forecast of banquet function to be provided.
6. Informing the F&B Manager about long term pending repair and maintenance job.
7. Close coordination with F&B Manager and through him all outlet managers for prompt
feedback on guest complaints a remedial action.
8. Close coordination with banquet office for timely information regarding banquet function.

KITCHEN STEWARDING
1. Informing kitchen steward about kitchen equipment.
2. Coordinating with kitchen steward to ensure all equipments is in working order.
3. Informing kitchen stewarding and through him engineering about any malfunctioning
equipments.
4. Close coordination with kitchen steward for cleaning schedule in kitchen of production and
store areas.

FRONT OFFICE
1. To coordinate with front office for information regarding occupancy levels, V.I.P. and group
movement.
2. Co-ordination with front office for V.I.P. list and hence amenities to be provided.
3. To get information about long staying guest well in advance to provide complimentary amenities.
4. Co-ordinate with duty manager for timely information regarding layover passengers to provide for
b/f, lunch, dinner.

F&B CONTROLLER

1. Proper and timely completion of daily food cost reports and a copy of the same to be
submitted to the chef’s office.
2. Coordinating with F&B controller for a copy of the month end food cost reconciliation
statement.
3. Monthly report to be generated on slow moving and non-moving items in stores and the value
of the same.
4. Item wise sale analysis report to be generated outlet wise daily and a copy of the same to be
submitted to the exe. Chef coordinating with F&B controller for conducting market survey
about availability of raw materials in the market.
5. To cost out recipe cards of any new recipe submitted to the F&B controller.
Pride Delhi INTERNAL
COMMUNICATION

STORES

1. Close coordination with storekeeper/ inventory controller about proper storage procedures of
all food items any checking for any item with expired shelf life and to ensure proper issuing
procedures (FIFO) is being followed.
2. To coordinate with stores about non-availabity of any food item.
3. To ensure no deterioration in quality of items in stores during storage before issue to the
kitchen, and in case any spoilage, a spoilage report to be made and forwarded to F&B
Controller.
4. To ensure that perishable sheet is duly filled in with stock on hand and submitted to executive
chef to facilitate ordering for the next day.

RECEIVING
1. Close coordination with receiving manager to ensure receipt of all food materials in
confirmation with standard receiving specifications.
2. To assist the receiving staff in verifying quality of food material received inn case of doubt.
3. To ensure all food materials received, especially in case of highly perishable items and meat
items to be sent down to stores for prompt storage.

PURCHASE
1. To co-ordinate with purchase, manager in compiling standard purchase specification.
2. To co-ordinate directly with purchase department in conducting a market survey for availability of
raw materials.
3. To co-ordinate directly with purchase manager in case of any emergency purchase to be made.
4. Perishable order sheet duly filled in by chef and handed over to purchase department for ordering
of perishables.
5. To co-ordinate with purchase manager for any new products in the market and sample to be
procured of the same.

HOUSEKEEPING
1. To coordinate with linen room/ exec. Housekeeper about proper issue of fresh staff uniforms
and to ensure proper laundering.
2. Ensure annual issue of fresh/new set of uniform s for all staff.

ENGINEERING
1. Close coordination with engineer department for repair and maintenance for all kitchen
equipments. Through kitchen stewarding.
2. Coordination with chief engineer for any major repair work.
3. To ensure timely information about walk in/ steam/ generator/ water supply/ shut down for all
alternative action.
Pride Delhi INTERNAL
COMMUNICATION

PERSONNEL
1. Close co-ordination with the personnel department for recruitment and hiring of new personnel.

2. Close co-ordination for any disciplinary action to be taken in case of any errant staff.

3. To co-ordinate with corporate personal manager to approve any staff loans.

4. To co-ordinate with personal department to sanction any emergency leave for staff after proper
authorization.
 RESOURCES
RESOURCES: Resources required for the department is: -
a) To maintain the standards of food product being producer.
b) To enhance the satisfaction of the guest by meeting their requirements (any special request)

These are determined keeping in mind requirements like in case of any food festival etc. these have
to be upgraded so that highest level of food product delivered to guest.

INFRASTRUCTURE

Proper infrastructure is provided to achieve a standard cost product. Its adequacy is reviewed as and
when there is any addition/ deletion in food product or a new food product is introduced. In menu or
incase food is made to upgrade level of service to meet the competition.
It includes:
a) Adequate workspace as per requirements of job.
b) Equipments required to produced food items
c) A new concept of menu is introduced which requires necessary changes.
d)Any new equipment comes required for up gradation of food product and a brief is give
to staff on how to use it.

MANPOWER

Provide skilled/ educated and experienced working staff to produce the best food product.
a) The manpower is reviewed when a new concept of menu is introduced.
b) In case of shortfall of staff – personnel leaving the job.

WORK ENVIRONMENT
This should never be used as a thoroughfare to other parts of building when planning kitchen the chief
factor to consider should be flow of work. The nature of various operations and the position of
windows, doors, drains, it is most important to make the fullest possible use of natural lights and the
most efficient use of drainage than it is to preserve a symmetrical appearance equipments should be so
placed as to allow plenty of room for cleaning the work tables should be movable for easy cleaning.
Avoid any wooden fixtures in the kitchen to avert breeding insects instead use SS shelves, cupboards
pots and paws should be stored on racks or settled shelves either upside down or on their sides.

FLOORS
Floors in the working quarters of the kitchen have to send a good deal of traffic as well as the weight
of the equipment and are liable to have water and grease split on them the floors should be even and
impervious without cracks and opened joints, smooth but not slippery hard wearing and capable of
being easily cleaned the junctions with the wall should be coved for ease in cleaning they should slope
evenly towards the drainage outlets. A floor with large tiles having fewer joints is easier to keep clean
than on with small tiles.

WALLS
The essential requirements are that the wall should be substantial durable, smooth, impervious and
washable. In order to prevent the accumulation of unnoticed dirt and to provide agree able
surroundings for the staff they should be light in colour for ease in cleaning they should be rounded at
the junctions with the wall and ceilings. The tiles must be fitted until the level of ceiling to prevent
grease marks and dirt disposition of the walls.

CEILING
The ceiling is an important part of the kitchen and it must be kept clean and in good repair, free from
cracks and faking. The essential requirements are that the ceiling should not harbor dirt, should be
easily cleaned and should absorb moisture. This last is most important in kitchen where there is
always a danger of food, being contaminated by moisture dripping from non-absorbent ceiling.
Ceiling height should not be less than 8 feet from the floor area for a proper cooling of the kitchen.

Pride Delhi WORK ENVIRONMENT

Presently used galvanized, metal sheet blocks are the best as fire resistance and easy to clean as it is
light in weight and less maintenance required.

VENTILATION
Adequate ventilation is essential in a kitchen a hot close and steamy atmosphere is not only unpleasant
to work in but also tends to promote the multiplication of dangerous germs in such open, food stuffs
as soups, made up meat dishes etc. what is required, therefore is a current of air sufficient to keep the
kitchen cool and to remove fumes and steam. The general flow should be either across the kitchen or
down the kitchen and from dinning room.

LIGHTING AND LIGHTING EQUIPMENTS

Good lighting is essential in the kitchen and in all parts of the premises used for food storage and food
preparation. This is required not only in order that the workers can see clearly what they are doing but
also in order dirt shall be evident and promptly cleared away light colored walls and ceiling reflect
light and thus increase the amount of illumination lights should placed so that the light spreads evenly
and neither casts shadows nor shines in the eyes of the workers.
 DEFINATION OF TRAINING
A planned learning activity to bring about changes in attitude, skills and knowledge.
Objective

1. Developing the right attitude, skill & knowledge of the employees.

2. Creating an organizational climate where employees strive towards Quality performance.
3. Developing a proactive approach in the employees of the organization.
Scope
This is applicable to employees of Pride Hotel Delhi.

Responsible Authority
The General Manager will have an ultimate authority for the Training and development is the
responsible authority.

For implementation: Managers and Supervisors accept responsibility, for the practice of:

 Systematic identifying training needs.

 Implementing training.
 Evolution of training.

FLOW CHART
ORGANIZING TRAINING

Identify training Using the training pack as a framework to identify the

needs appetite, knowledge weakness/ potential areas for
training.
1. How to identify (procedure)
2. Who is responsible (designation/ department)
3. When to identify (time)

Identification of 1. Classification (types of training)

appropriate 2. Faculty (Trainer)
training/ any
special training

Decide the training Decide on duration, nominations and responsibilities.

schedule

Commence/ conduct Decide on location, duration and required material.

the training class

Evaluate the Feedback from the trainees after the completion of

training session session
 Pride Delhi TRAINING

IDENTIFICATION OF TRAINING NEEDS

PURPOSE
To identify areas where training of employees will produce worthwhile improvements
Performance and to ensure that no area of process operations is overlooked where the
Training of employees may be necessary. To rank the training needs in order of priority.

PROCEDURE

TYPE OF TRAINING

Identification of training needs will be based on type of training.

Reactive/ Corrective Training- Training, where employees will corrected on technical ground and
when the responsible authority finds any deviation from the standard.

Pro-active/ Preventive training- A training, which will train the employees in updating the
knowledge, skill and modifying the behavior.

SCHEDULING OF THE TRAINING PROGRAM

Responsibility
Responsibility for nomination:
c) Head of the department of specific Department
d) HRD Department

Scheduling responsibility
a) HRD Department

Period of making the calendar

HOD Trainer-(after consulting HOD) will send the training needs form to HRD Department by 31st
October of every year.

HRD Department: On the basis of following HRD Department will prepare the yearly training
calendar by 30th November.

1-Department training needs form

2-HR Training needs form

While making calendar the Peak season and lean Season of Hotel should be taken into consideration.

Monthly calendar based on yearly calendar with specific training details.

Process
A calendar is to be prepared which specifies (at least)

 Nature Training
 Date
 Timings
 Faculty
 No. of Participants (if possible give the names also)
 Pride Delhi TRAINING

CONDUCT OF THE TRAINING CLASS

Facilities:

 Transparencies with Marker

 Overhead projector
 Flip chart with white board
 TV/ VCR
 Pens/ Pencil
 Library books and Cassettes
 Computer whenever required

The above facility available with training/ HRD Department can be made use in consultation with
trainer, Training/ HRD Department.

Training Material
1. Departmental trainer will be preparing the material in consultation with Training/ HRD
Department.
2. Such material prepared (if necessary) would be give to all participants of training class for
future reference.
3. One copy will be maintained by the training department.
 WORK RELATED PROCEDURES

Achieving success in any field of work is desirable for any department/ unit, proper scheduling of
work planning for any eventuality in operations for smooth operation is key to success. To obtain this
key we have formulated certain work procedures for every kitchen.
The procedure to the workflow, which we have mentioned, clearly helps us in standardizing our day-
to-day function being carried out in each area. By going through this workflow, a person can
understand basic operation of different kitchen and how different individuals working independently
to achieve a common task i.e. ‘GUEST SATISFACTION’.
We should also understand that each kitchen has a different style of functioning, but ultimately the
adherence to work flow helps in achieving similar product being dispensed to guest though could be
made by two different employees.

PUNCTUALITY:
Staff reporting for duty on time; get a head start to plan their activities for the day.
They are more comfortable preparing their mise-en-place and not rushed to perform,
this reduces considerably if not eliminates the possibility of having forgotten
something. Being punctual displays a sense of responsibility and sincerity. It displays
eagerness and the willingness to be a part of the team.

DAILY KITCHEN MEETING

For better inter deptt. Coordination.

Policy Statement:
The Executive Chef, Executive Sous Chef, Executive Pastry Chef, Sous Chef, Chef de Cuisine and Stewarding
Manager will meet each morning at a pre-agreed time and venue to discuss kitchen and other related matters
and maximize communication and efficiency in the department.

Procedures:
- The Executive Chef will host the meeting and in his absence the Executive Sous Chef will take over.

- If any of the regular attendees are unable to make it to the meting they are responsible to ensure that
someone else from their section attends in their absence.

- Matters to be informed and discussed will include…….

a) Hotel occupancy and guest count for the current and next two days.
b) V.I.P. arrivals/departures and their individual needs and requirements.
c) F&B activities for that day and any events coming up that require more detailed planning and
discussion.
d) Relative memorandums issued by the Executive Chef or any other department.
e) Operational issues reported in the log books or encountered elsewhere.
f) Any issues raised by kitchen personnel that require discussion and resolving.
g) Open the meeting for general discussion.

- The meeting will not be minuted, but all concerned will be fully expected to take down notes and
action all issues pertaining to them and report back with the results of said action.
 Pride Delhi WORK RELATED PROCEDURES

MAKING OF DUTY ROSTER AND ITS UPKEEP

Policy Statement:

All kitchen and personnel must be included in a fortnightly departmental roster that clearly states their working
hours for each day, when their day off falls and also any details pertaining to annual leave, lieu days and sick
leave.

Procedures:

- The Outlet Chef will be responsible to compile their rosters in “hard copy” and forward to the F&B
Coordinator to input to the computer. Rosters must be given in good time so they can be made ready
and distributed to each section and posted three days before the start of the new fortnight.

- The F&B Coordinator will be responsible for distributing the new rosters to the concerned outlets as
well as copies to Human Resources and the Executive Chef.

- The Outlet Chef, will sanction the roster by signing it.

- All sections will use the same roster format. A duty roster will contain the following information;

a) Employee Name b) Employee Position

c) Employee Number d) Date of Issue
e) Date and Day of the Week f) Daily Occupancy % and House Count
g) Days in Lieu Owed

- The roster must show the time of working shifts, weekly off day, annual leave, emergency leave and
sick leave.

- Special requests for work shifts, days off, leave, etc, must be made in good time so they can be
included in the roster. The Outlet Chef will do their level best to accommodate these requests but will
only do so if business levels permit and if they can be fitted in.

- All employees are expected to carefully read the duty roster and be fully aware of their shift times, day
off, etc, etc and fully comply with the roster.
 Pride Delhi WORK RELATED PROCEDURES

CAFÉ PRIDE KITCHEN

This is a satellite kitchen where breakfast, lunch and dinner are served. Du-jour (dish of the day) is
must for this kitchen, which has a fast turnover. The food is served in an American style i.e. pre plated
food. This kitchen is self-sufficient its own grill, pantry and hot range. The coffee shop is divided into
following sections each having separate staff deputed for work.

COFFEE SHOP KITCHEN

CONTINENTAL SOUTH INDIAN PANTRY SALAD INDIAN

CONTINENTAL

The hot range of continental section where all continental food items are prepared for breakfast, lunch,
dinner, buffets and a la carte items on menu. This is 24 hours operation and work is divided in the
three shifts i.e. morning, evening, and nightshift.

SHIFT TIMINGS

There are three shifts in continental section

NAME OF THE SHIFT SIFT TIMINGS

MORNING SHIFT 0700Hrs to 1600 Hrs.
EVENING SHIFT 1500Hrs to 2400 Hrs.
NIGHT SHIFT 2300 Hrs to 0800 Hrs.

RESPONSIBILITIES OF MORNING SHIFT CHEF

1. To check the area according to the hygiene checklist.
2. To meet the night and take the feedback of their shifts.
3. To check the breakfast buffet as per the set standards lay down.
4. To check and ensure that staffing of each area is complete.
5. To check functions of the day and any requirements of the day to formulize menu for lunch
buffet.
6. To mark staff attendance and brief them of day’s job.
7. Check the par stock material available in hand.
8. To write down grocery requirements of the day.
9. Monitoring/ helping the staff in their day-to-day work.
10. To ensure proper pickup of lunch buffet as per standard recipes.
11. To check the mise-en-place.
12. To ensure all a’ la Carte items are being picked up as per the standard recipes.
13. To ensure all equipments in the kitchen are working and reporting engineering for any faults.
14. To follow up with the stores for any non-available items.
15. To inform service outlet for any non-available items on menu.
 Pride Delhi WORK RELATED PROCEDURES

WORKFLOW OF MORNING SHIFT

CONTINANTAL

Work is carried out by 2 staff members each deputed on different jobs.

One works on range, second on breakfast trolley in the restaurant and third on mise en place.

1. After reporting on duty, proper handover has to be taken from night shift and to ensure
cleanliness of area is maintained as per standards laid down by the hygiene manual.
2. To check the functions of the day and requirements of the day and planning work accordingly.
3. Senior chef on duty checks the par stock available and makes the requisitions accordingly for
different stores.
4. Person on range starts his work by preparing mise-en- place for soups, for a-la-carte and lunch
buffet, simultaneously preparing hot items, which are in breakfast buffets replenishment.
5. Person on mise-en-place takes out all trays containing meat from fridge, clean the trays and
place the meat back in trays.
6. He now starts cutting garnishes required as per a la carte menu and for buffets or banquets.
7. Person working on breakfast trolley prepares eggs as per demand of the guest coming on
counter and coordinating with several personals to ensure replenishment of food is being done
for the buffet.
8. A trainee is deputed to bring daily requirements of meat and vegetables.
9. person on range after completing the soups start preparing sauces required for a la carte and
buffets.
10. He then starts cooking the food, which is required for the lunch buffet and banquets.
11. After arrival of stores items segregated and are used for processing.
12. After thawing meat, person on mise en place starts marinating meat for a la carte/ banquets/
lunch buffet.
13. After completion of breakfast at 11 AM person on trolley joins both of them in kitchen.
14. Person on range and mise-en-place collectively combine to work for picking up the lunch
buffet, which is picked up at 11:45 A.M.
15. After completing the mise en place for a la carte, mise-e for dinner buffet is started along with
mise en place for next day’s lunch buffets, while person on range caters to all the a la carte
orders.
BREAKFAST BUFFET

An exclusive buffet which comprises of traditional English breakfast plus an added Indian food
besides normal fruits etc.
The buffet comprises of two sections
Cold display
Layout consists of following: -
1. Fruit display
2. Cut fruit bowl
3. Sprouted beans.
4. Variety of flakes
A-Corn flakes
B-Chocolate flake
C-Wheat flake
D-Frosties
5. Plain yogurt
6. Flavored curd
7. Hot and cold milk
Besides this bakery products are put on the display.
 Pride Delhi WORK RELATED PROCEDURES

BAKERY BREAKFAST DISPLAY CONSISTS OF

Fresh Juices-Two types
Freshly Cut Fruits-Five Types
Whole Fruits- Two types
Canned Juices-Two types
Canned Fruits-Four types
Assorted Cheese Platter
Cold Cut Platter
Plain Yoghurt
Flavoured Yoghurt
Fruit Compote
Cereals-Five Types
Assorted Morning Bakery
1. Muffins
2. Danish Pastry
3. Croissant
4. Brown bread
5. White bread
6. A display of assorted breads

Each item is placed on separate basket.

Besides this ACCOMPANIMENTS are also kept which includes: -

1. Butter Chiplets
2. Jam
3. Marmalade
4. Honey

HOT DISPLAY
A lavish display consisting of Indian and continental food besides the live cooking in the form of egg
trolley where a chef prepares egg preparations in front of the guest as per the choice.
1. CONTINENTAL

a) Grilled Tomatoes
b) Hash Brown Potatoes
c) Porridge
d) Baked Beans
e) Ham/ bacon / sausage
f) One Non-veg

2. INDIAN/ SOUTH INDIAN DISHES

Display consists of combination of

3. EGG TROLLEY

Chef prepares the dishes as per the guest choice.

 Pride Delhi WORK RELATED PROCEDURES

BUFFET LUNCH CHECKLIST CAFÉ PRIDE BUFFET

A lavish multi cuisine buffet involving Indian, Continental, Chinese food along with variety of salad,
soups and array of desserts-Western/ Indian/ Cut fruits and Ice cream are kept on buffet.

Soups- Two-veg and non veg-Italian / French/ Chinese / Mexican and Shorbas
Salads- Greek/ Italian / French/ Chinese / Mexican and Chaats
The configurations of Continental dishes are
One vegetarian/non vegetarian soup
One non-veg dish
One potato dish
One vegetable dish
One pasta dish Or live

The configurations of Chinese dishes are

One vegetable/non vegetable soup
One non-veg dish
One vegetable dish
One noodle/rice dish

The configurations of Indian dishes are

One vegetable/non vegetable soup
One non-veg dish
One paneer dish
Two vegetable dishes
Two dal
Steamed rice/ Pulao/ Biryani

HOT DISPLAY

A mix cuisine consists of following

Indian Continental Chinese

Variety of Desserts-Indian, western-Egg less, Sugar free

 Pride Delhi WORK RELATED PROCEDURES

RESPONSIBILITIES OF EVENING SHIFT CHEF

1. To coordinate with morning shift chef and follow up for any instructions.
2. To check the kitchen according to hygiene checklist as per the hygiene manual.
3. To check and ensure that staffing of each area is complete.
4. To check the function of the day and any requirement of the day.
5. To check the par stock available in hand and indenting the same if required
6. To brief the staff on duty of the day’s job inform them about midnight menu.
7. To check the food and beverage outlets for any requirements in the evening.
8. To ensure that all a al carte items are picked up as per standard recipe.
9. To ensure that midnight buffet is picked up at 10 P.M. as per standards lay down.
10. To ensure staffing for night shift is complete and ensure arrangement is done in case of
shortage of staff.
11. To brief the night shift staff about the jobs of the day.
12. To brief the night shift in charge about any special instructions to be carried out in night.

WORK FLOW OF EVENING SHIFT

HOT RANGE
Work is carried out by two staff members.

1. To attend the briefing taken by the chef

2. To check the mise-en-place and take a proper handover from morning shift.
3. To check the function of the day and any other requirements of the day.
4. To requisition any requirement of the day.
5. To carry out the mise-en-place for the group movement (if any).
6. To carry out mise-en-place required for the next day.
7. To cater the a la carte items as per standard recipe.
8. To carry out the mise-en-place for the mid night buffet.
9. To ensure that all items required for banquets etc. are picked up.
10. To ensure that mise-en-place for next day’s banquet function is done.
11. To ensure that midnight buffet is picked up at 10 P.M. as per standards.

RESPONSIBILITIES OF NIGHT SHIFT INCHARGE

1. To report to evening shift chef
2. To ensure replenishment of buffet layout for midnight and banquet parties are carried out.
3. To coordinate with pest control for effective fumigation.
4. To ensure that breakfast buffet id laid as per the set standards.
5. To inform morning shift chef about any non-functioning equipment.

WORK FLOW OF NIGHT SHIFT

Work is carried out by two staff members
1. To attend the briefing carried out by the evening shift chef.
2. To check the mise- en- place for a- la -carte night menu.
3. To carry out replenishment for midnight buffet.
4. To check the mise en place for breakfast in hand.
5. To indent meat item for breakfast like ham bacon sausages, fish etc.
6. To carry out the mise en place for the breakfast buffet.
7. To ensure that all a la carte items are picked up as per standard recipes.
8. To ensure sufficient mise en place is given to the morning shift for the breakfast.
9. To follow up with the kitchen stewarding for proper cleaning of all ranges, table tops, pick up
counters, equipment etc.
 Pride Delhi WORK RELATED PROCEDURES

10. To follow up with kitchen stewarding for proper cleaning of walk in coolers after completely
removing the racks and counters.
11. To coordinate with pest control for effective fumigation by completely removing all food
items as area to be fumigated.
12. To check old unused food items lying in cold stores and informing morning shift chef.

SOUTH INDIAN
WORKFLOW OF MORNING SHIFT

Work is carried out by the two staff members

1. After reporting on duty, proper handover is taken from night shift in terms of items put in
Breakfast buffet.
2. To attend the briefing being carried out by morning shift chef.
3. To ensure that cleanliness is maintained as per the standards lay down. (ref. Hygiene manual)
4. To check the function of the day and the requirements of the day in terms of South Indian food
and planning the work accordingly.
5. To prepare food items as replenishment for breakfast buffet.
6. To cut the vegetable garnishes required for south Indian dishes, which are put on buffet like
Samber avail etc.
7. To cut the vegetables garnishes required for a- la- Carte Indian curry items as per the menu
requirements.
8. To prepare basic gravies required for a la carte like Makhani Sauce, Kadhai Sauce, etc.
9. To grind basic paste required for South Indian dishes like Dosa batter, Idli batter etc.
10. To coordinate the Indian specialty kitchen and procure meat items required for a la carte menu
against the inter kitchen transfers.
11. To prepare a la Carte items as per standards recipes.
12. To ensure that all a la carte orders either from room service or from coffee shop restaurant
must be served as per the set standards recipes and with proper garnish in time

WORKFLOW OF EVENING SHIFT

Work is carried out by two staff members

1. To attend the briefing taken by the evening shift

2. To check the mise en place and take proper handover from the morning shift.
3. To check functions of the day and other requirements of the day in terms of south Indian food
requirements.
4. To cater all the a la carte items on the menu.
5. To carry out mise en place required for the next day.
6. To ensure all a la carte orders from Café Pride and room service must be served as per the set
standards recipes and with proper garnish in time.

PANTRY

A pantry of a coffee shop kitchen, it is a very important section of the coffee shop kitchen where all
sandwiches, fresh juices, hot and cold beverages, fruit platters, fresh fruit salads, cocktails, vegetable
salads, milk, lassies are dispensed.
 Pride Delhi WORK RELATED PROCEDURES

SHIFT TIMINGS.
There are three shifts in pantry sections.

NAME OF SHIFT SHIFT TIMINGS

MORNING SHIFT 0700 Hrs. to 1600 Hrs.
EVENING SHIFT 1500 Hrs. to 2400 Hrs.
NIGHT SHIFT 2300 Hrs. to 0800 Hrs.

WORKFLOW OF MORNING SHIFT

PANTRY
Work is carried out by a single staff
1. To attend the briefing being carried out by the morning shift chef.
2. To check the mise en place for breakfast is complete by night shift
3. To check the fridge for all mise en place and plan work accordingly.
4. To ensure the replenishment of breakfast buffet is being carried out.
5. To check for any requirement of banquet conference and prepare accordingly.
6. To carry out the mise en place for a la carte menu like shakes, salad, sandwich cold sauces like
mayonnaise, tarter, cocktail.
7. To prepare fruit salad require for lunch buffet.
8. To carry out the mise en place required for banquets.
9. To prepare a la Carte orders as per the standards recipes.
10. To ensure that his work area is neat and clean.
11. To properly stack all fruits etc. coming as daily supply in cold store.

WORK FLOW OF EVENING SHIFT

PANTRY
Work is carried by single staff
1. To attend the briefing being carried out by the evening shift chef.
2. To check the functions of the day and any other requirements.
3. To thoroughly check the mise en place given by morning in terms of garnishes for sandwich,
salads, fruits for juices, sauces and dressing for a la carte and buffet.
4. To carry out the mise en place required for a la carte at regular intervals, as items prepared are
fast moving.
5. To prepare the items ordered for the a la carte as per standard recipe.
6. To prepare all fruit platters received as a special requirement order
7. To ensure adequate mise-en-place is given to night shift.

WORK FLOW OF NIGHT SHIFT

PANTRY
Work is carried out by single staff.
1. To attend the briefing being carried out by evening shift chef.
2. To thoroughly check the mise en place given by evening shift in terms of garnishes for
sandwiches shakes required for a la carte night menu.
3. To carry out the mise-en-place for breakfast buffet like cut fruit bowls, fruits for juices etc.
4. To ensure that replenishment for mid night buffet in terms of salads, sandwiches is carried out.
5. To switch off the ice cream cabinet and take out the containers and clean them.
6. To replenish the empty containers with fresh ice cream.
7. To thoroughly clean the cabinet and stack containers properly.
 Pride Delhi WORK RELATED PROCEDURES

8. To switch off the Traulsen and take out all the garnishes bowls and trays.
9. To thoroughly clean the Traulsen.
10. To switch of the toaster and coordinate with kitchen stewarding for cleaning
11. To follow up with engineering in dismantling juicer and then carry out through cleaning.
12. To switch of the griller and thoroughly clean the griller with wire mash to remove all grease
accumulated on the plate.
13. To clean the slicer after carefully dismantling it.
14. To coordinate with pest control for effective pest control after completely.
15. To receive the milk supply which comes early in the morning by counting it in presence of
security personnel.
16. To take complete balance of ice cream in the ice cabinet.
17. To clean the banquet ice cream cabinet twice a week.
18. To ensure thorough cleaning of his area is being carried out by kitchen stewarding.
19. To prepare all a- la- Carte items as per standard recipe.
20. To ensure all items required for breakfast buffet cut fruit bowl, fruit juices, toasts
21. Cereals etc. are picked up as per standards.
22. To ensure proper handover given to the morning shift in terms of juices fruits as per further
requirements.
23. To ensure everything is stacked up properly in his area.

GARDE’ MANGER

It is a cold kitchen section, which prepares salads, and cold cuts required for the buffet and cater to the
requirement of all different outlets including banquets.

SHIFT TIMINGS
There are two shifts in the Garde Manger section

Name of the shift Shift timings

Morning 0700 Hrs to 1600 Hrs
Afternoon 1400 Hrs to 2400 Hrs

WORK FLOW

Work is carried out by 3 staff

1. To attend the briefing carried out by morning shift chef.

2. To check the functions of the day and other requirements.
3. To check fridge, cold store for any left over salad.
4. To procure raw material requires pre- preparation of the salads.
5. To prepare salads for lunch buffet as per standards lay down and picked up by 11.45 A.M.
6. To prepare cold meat mirror for lunch buffet as per the standards lay down and picked up by
11.45 A.M.
7. To prepare salads fro banquet functions as per requirement.
8. To carry out the mise-en-place required for the next day’s banquet function, lunch buffet.
9. To prepare salads for buffet in evening (if any requirement).

Items required by pantry section on daily basis from main stores/ perishables/ butchery.

Pride Delhi WORK RELATED PROCEDURES

PAN ASIAN KITCHEN
The Chinese section in kitchen caters to all different satellite kitchens as well as to the banquets as per
the requirement it work simultaneously

RESPONSIBILITIES OF PAN ASIAN KITCHEN CHEF

A specialized person identified to run a specialty restaurant whit an aim to establish the particular
outlet as a market tender in terms of cuisine, presentation and value for money.

1. To check any special requirement in the restaurant is required.

2. To check the cold store for the last days left over food.
3. Take briefing of the staff and inform the about the day’s requirement.
4. To check the par stock available in hand in terms of groceries and basic sauces made in
advance.
5. To indent for meat/ groceries requirement for the day.
6. To maintain cleanliness in his kitchen.
7. To coordinate with kitchen stewarding to maintain constant cleaning in kitchen.
8. To monitor and supervise the cooking in the kitchen.
9. To coordinate with restaurant service staff in respect of layout of buffet in terms of like
cooking.
10. To ensure that all food picked from kitchen is as per the set standards of recipe.
11. To maintain adequate supply of required replenishment required for the party as slight delay
can result in chaos.
12. To ensure all a la carte orders to be picked up with proper garnish and portion in time.
13. To ensure that kitchen stewarding follows the proper cleaning schedule.
14. To maintain the food cost as per the budgeted cost.
15. To work on new creative ideas to promote food sale.
16. To ensure that he must meet the guest at least 1 per day to get the feedback for any
improvement.
17. Ensuring all items on the menu are available at all times and if not, to inform outlet manager in
time.

WORKFLOW OF MORNING SHIFT

1. Responsible for the cleaning and upkeep of the area.

2. Open the kitchen in the morning by issuing the keys from security.
3. Take out all things from traulsen as well as from the walking cooler.
4. Check the functions of the day in banquets and in any other kitchen’s requirement.
5. Attend his morning briefing in the chef office.
6. Work carried in the shift is basically with three persons.
7. One person is responsible for the general cleaning of area, bringing the store from the main
perishable stores, washing cutting and marinating of meat and vegetables.
8. The second person actually does the real cooking.
9. He prepares all a la Carte as well as preparation for the banquet food as per the set standards
and the last one supervises all the food preparation work.
10. Food for lunch buffet in Café Pride restaurant is to be prepared as per the menu set by the chef.
11. Make sure that lunch buffet in coffee shop is to be picked up at 11.45 A.M.
12. The other person prepares mise-en-place for the lunch a la carte as well as for the banquet
function.
Pride Delhi WORK RELATED PROCEDURES

13. As soon as the a la carte order starts all mise en place is to be set on the back area table
hygienically and it is the responsibility of the person to provide the mise en place and as well
fulfill it simultaneously.
14. Closing is done by the person on mise place, he is responsible that all food cooked or is to be
stored at the right place, at the right temperature in the cold room.

WORK FLOW OF EVENING SHIFT

1. Take handover from the morning shift.

2. Check the cleanliness of the kitchen as per the standards.
3. Attend the briefing taken by the evening chef in charge.
4. Check all the raw material in hand required for evening.
5. Check any special requirement by any department
6. Does all the cooking which required by the functions as well as from orders from restaurants,
room service and coffee shop.
7. Take out all the mise-en-place from the walking cooler and from traulsen and check the
freshness.
8. Arrange them on the back area by one person who is responsible for providing back up.
9. Marinate and half done the meat if required.
10. Other person on the range prepares the soup for the banquet if there is any.
11. The person on the range is responsible for making ready garnish tray consisting soy sauce,
chili sauce, salt, white pepper powder, sugar, agi no moto and dissolve corn flower.
12. He is also responsible for preparing fresh chicken stock every day for his a la carte as well as
banquet requirements for the soup.
13. Ensure that all a la Carte order are to be picked up as per the required time and venue.
14. As soon as the restaurant closed all the food is to be covered and to be cool down.
15. Ensure that all party food is to be picked by as per the required time and the venue.
16. All food is to be stacked in the waling cooler on the rack.
17. Ensure that all fridges are properly locked and the main gas valve is to be closed properly.
18. Ensure that before leaving the kitchen there should not be any food left outside and uncovered.
 Pride Delhi WORK RELATED PROCEDURES

BANQUET KITCHEN
This is one of the largest part of the main kitchen, where bulk amount of food is cooked, which
mainly caters to the banquet functions, large parties, conferences, seminars, marriages etc. in this
kitchen the volume of work in terms of preparation and mise-en-place is very high. This is the
maximum profitable section of the kitchen as there is a bulk cooking and the profit margin is very
high.
The banquet kitchen is divided into following sections each having separate staff deputed for work.

BANQUET KITCHEN

CURRY SECTION TANDOOR SECTION HALWAI

The banquet section is divided into 3 sections: -

 CURRY SECTION
This is a section where all the basic gravies are prepared in advance and give a finishing at the
time of pick up adding the main ingredients.

 TANDOOR
This is a section, which caters to all requirements of Indian breads like Naan, Roti
etc. for party besides catering to snacks and kebab requirements of the party.

 HALWAI SECTION
This is a section, which caters to the requirements of Indian sweets like gulab jamun, jalabi
etc. fro all outlets of food and beverage.

SHIFT TIMINGS

Name of the shift Shift timings

Morning 7 am to 4 pm
Evening 3pm to 12 pm

RESPONSIBILITIES OF BANQUET CHEF

1. To check the function of the day and any special requirement in the party.
2. To check the cold store for the last days leftover food.
3. Take briefing of the staff and inform them about the day’s function.
4. To check the par stock available in hands in terms of groceries and basic sauces made in
advance like Kadhai sauce, makhani sauce etc.
5. To indent for the meat and groceries requirement of the day.
6. To maintain cleanliness in his kitchen.
7. To coordinate with kitchen stewarding to maintain constant cleaning in kitchen as this area
tends to get dirty due to amount of work.
8. To monitor and supervise the cooking in kitchen.
9. To coordinate with banquet service staff in respect of layout of buffet in terms of live cooking.
10. To ensure that all food picked up from kitchen is as per the set standards of the recipe.
11. To maintain adequate supply of replenishment required for the party as slight delay can result
in chaos.
 Pride Delhi WORK RELATED PROCEDURES

WORK FLOW OF MORNING SHIFT

CURRY SECTION
Usually two cooks work in this section but in case of party, which has lunch, staffing is increased
keeping in the mind the requirement.

1. To attend the briefing given by the chef.

2. Check the function of the day and any special requirement of the day.
3. To check the cold store to check the material available in hand and its feasibility for reuse.
4. To inform chef about their requirements in terms of grocery or meat.
5. To maintain the cleanliness in the working area as per the set standards.
6. To bring the perishable requirement of the day.
7. Two staff members divided the work one does the mise-en-place like cutting of vegetables,
chopping onions etc. to facilitate the cooking which the other person does.
8. After arrival of meat from butcher, it is segregated and kept for thawing.
9. Mean while person range stars preparing and finishing basic gravies required for menu.
10. As the meat gets thawed and mise en place required cooking is ready, person on range starts
cooking it.
11. A trainee is deputed to help the person on mise en place to prepare basic pastes like ginger
garlic and brown onion paste etc.
12. In case of lunch party food is either cooked (meat) in advance or picked up as per designated
time on menu.
13. Meanwhile morning shift combines together to prepare the dishes as per menu.
14. To inform chef of any non-working equipment.

WORK FLOW OF EVENING SHIFT

CURRY SECTION

Usually two cooks works on this section but in case of any party staffing is increased keeping inn
mind the requirement.

1. To attend the briefing being held by chef.

2. To check the functions of the day and any other requirement.
3. To take the handover from the morning shift of the food items prepared.
4. To cook finish/ finish the items have not being cooked by morning shift.
5. Two staff members now divide the work, one on mise-en-place and other on range.
6. Person on mise-en-place cuts the required garnishes for the food items prepared as per menu.
7. Person on range meanwhile starts finishing the gravies for the final pickup.
8. In case of any snack that has to be dispensed from the curry section like hara kebab, fish
Amritsari, food items are made half done, as it is difficult to cater large gathering.
9. At the time of pick up, to ensure food is picked up as per standard recipe.
10. To ensure replenishment of food items is being carried out as per requirement.
11. To maintain cleanliness in the area.
12. In case of heavy volume of work to withdraw meat for next day in advance for thawing to
facilitate ease of work of next day.
13. To coordinate with banquet service staff for adequate food backup being provided at the end of
shift as normally shift finishes at 12 P.M. and food is replenished after that.
14. In case of function finishes in the designated time to ensure that left over food is taken care of
and stored at right temperature.
 Pride Delhi WORK RELATED PROCEDURES

WORK FLOW OF EVENING SHIFT

TANDOOR SECTION

1. To attend the briefing being held by the chef.

2. To check the function of the day and any other requirement.
3. TO take a handover from the morning shift of the food items prepared in terms of marination
of meat, snacks item, and check the taste after cooking it.
4. Two persons deputed again combine together to make pedas (portions) for cafeteria and
banquet party if any.
5. Now snacks are made half done in advance to facilitate ease at time of pick up and avoid
chaos.
6. At around 6 P.M. one person from Tandoor starts preparing roties for cafeteria.
7. To maintain cleanliness in the working area.
8. To ensure that sufficient amount of snacks are dispensed for the parties.
9. Normally banquet functions involve snacks and roties to go simultaneously, care has to be
taken to facilitate adequate pick up for both.
10. To coordinate with banquet service staff in case they are required to stay back for function and
to ensure that no complaints are received.
11. In case of heavy volume of work, meat for the next day in advance for thawing to facilitate
ease of the work of the next day.
12. To prepare curd used for marination and cooking.

WORKFLOW OF MORNING SHIFT

HALWAI SECTION
Usually two cooks work in this section but in case of party, which has lunch, staffing is increased
keeping in the mind the requirement.

1. To attend the briefing being carried out by the chef.

2. To check the functions of the day for any requirement
3. to check the cold store for balance of sweets available in hand.
4. At around 8:30 A.M. 30 liters of milk put on range to reduce the quantity to get rabri.
5. Another 30 liters of cow milk is boiled and sour milk is added to get chhena required for
rasmalai etc.
6. To prepare chhena for rasmalai and rasgulla as per requirement.
7. To prepare the basic paste for Bhalla etc. and cook them and store them as per requirement.
8. To hang curd for the future use.
9. To whisk curd for the smoother texture to be used in various preparation of curd.
10. To prepare dessert for lunch buffet along with curd preparation to be picked up by 11:30 A.M.
11. To use rabri prepared to freeze for kulfi required for a la carte.
12. To replenish and change the dessert kept in coffee shop pantry to be sold in a la carte.
13. To prepare desserts for parties and special buffet.

WORKFLOW OF EVENING SHIFT

Usually carried out by a single member.

1. To attend the briefing carried out by the chef.

2. To check the functions of the day and special requirement.
3. To take a proper handover from morning shift in terms of all sweets prepared for the functions
etc.
4. To complete the work left over by the morning shift
5. To maintain the cleanliness in the area.
6. To finish the sweets required for the parties.
 Pride Delhi WORK RELATED PROCEDURES

7. To ensure adequate replenishment of sweets for banquets.

8. To maintain coordination with banquet staff in case they are required to stay back for function
and to ensure no complaints are received.
9. To prepare curd in advance for the next day use.

BAKERY AND CONFECTIONERY

An important part of kitchen, which is basically, prepares continental desserts for different satellite
kitchens as well as for the banquets in the main kitchen. Bakery is the back bone of the coffee shop
kitchen as the provide different desserts to the coffee shop a la carte, buffet etc. and provide bread
rolls and bread sticks as an accompaniment to the soup.

The kitchen is divided into two sections: -

BAKERY CONFECTIONARY

BAKERY
A separate section of a kitchen which provides breads, breads rolls, pastes like puff, flaky etc. which
provides breakfast items like Danishes, croissant etc. This is 24 hours operation, where items like
breads; muffins required basically for breakfast are prepared. This section has dough mixture, oven
for its use.

CONFECTIONARY
The confectionary deals with the preparation of all types of pastries, cookies, mousses, parfaits, cakes
and tarts for a la carte and for buffet as well as for banquets. This section supplies all the items sold in
the pastry shop.
Bakery and confectionary cater to various F&B outlets like: -

Café Pride Buffet

a) Buffet bakers basket for breakfast like croissant, muffins etc.
b) Desserts for lunch and dinner buffet.
c) Bread rolls and bread sticks in restaurants as an accompaniment to the soups.

Room Service
a) All desserts items for the menu.
b) Any special request of the guest.
c) Bread rolls and bread sticks as an accompaniment to the soups.

Pastry Shop
Varieties of items are put on the display at the counter, which is sold to guests.

Café Pride- Coffee shop

a) Desserts for a la Carte.
b) Bread rolls and bread sticks as an accompaniment to the soups.
c) Any special request of the guest.

Banquets

Desserts are made as per the menu required for these areas.
 Pride Delhi WORK RELATED PROCEDURES

SHIFT TIMINGS
There are three shifts in the bakery section.

Name of the shift Shift timings

Morning shit 0700 Hrs to 1600 Hrs
General shift 0900 Hrs to 1900 Hrs
Evening shift 1500 Hrs to 0000 Hrs

RESPONSIBILITIES OF BAKERY AND CONFECTIONARY CHEF

1. Overall responsible for production of items prepared in his department in terms of quality and
quantity.
2. To check the kitchen as per the checklist.
3. To check the functions of the day and any special requirements of the day.
4. To check the cold store for items available.
5. To check the par stock of the grocery items available in- hand.
6. To place an indent for grocery items as per requirements.
7. To conduct the briefing of the staff on duty.
8. To check the breakfast buffet as per the standards lay down.
9. To make new desserts/ products for buffet.
10. To check the item being prepared and put on the display at the Tea lounge by 10:00 A.M.
11. To check the dessert buffet put in the lunch buffet.
12. To monitor and help staff in picking up the lunch buffet at 11:45 A.M.
13. To ensure all a la Carte items are available as per menu.
14. To ensure all a la Carte items are picked up as per the set standards.
15. To ensure all desserts for other F&B outlets are ready.

WORKFLOW MORNING SHIFT

(Bakery and confectionary)
3 staff members carry out work, which includes one baker and two confectioners.
Both jobs are specialized, hence separate people work on the job.

1. To attend the briefing being taken by the chef.

2. To check the material available in hand and to inform chef of those requirements.
3. To ensure that all are kept clean as per the set standards.

BAKER
1. To prepare assorted breads for all F&B outlets.
2. To ensure that all items like assorted breads, muffins, brioche etc. required for grand buffet is
picked by 6:30 A.M.
3. To prepare cheese straws for conference requirement as per the demand.
4. To prepare the items required for VIP requirements like cheese straws, French hearts are
prepared.
5. To prepare any requirement in terms of parties etc. as per demand.
6. To assist the confectioner in his work.

CONFETIONER
1. To prepare 5 varieties of pastries, for pastry shop and to ensure that it’s picked up by 10 A.M.
2. Two people divide the work amongst themselves.
3. One person prepares the desserts for the lunch buffet.
4. After completing the requirements of the pastry shop he prepares cakes as per orders.
5. To ensure that deserts for lunch buffet is picked up by 11.45 A.M., which consists of 12,
assorted displays.
 Pride Delhi WORK RELATED PROCEDURES

6. After lunch is picked up they combine together to prepare items for HI TEA like mini pastries,
cakes and mosses etc.
7. To prepare desserts for al la Carte menu of coffee shop and room service as per menu.
8. To prepare desserts as per the menu
9. To prepare mise en place for the next day in advance like soufflés, pies etc.
10. To prepare butter icing required for cakes.
11. To ensure adequate mise en place is given to the evening shift.

WORKFLOW OF THE EVENING SHIFT

Usually work is carried out by two people

One baker
One confectioner
Both jobs are specialized hence separate people work on job.

1. To attend the briefing being taken by chef.

2. To check the material available in hand and inform chef of their requirements.
3. To ensure that all areas are kept clean as per the set standards.
4. To take the hand over from the morning shift.

BAKER

1. To prepare basic dough of bread, bread rolls, burgers, pao, bread sticks etc.
2. To prepare the sponge required for preparing cakes.
3. To leave the dough for the bread for proofing.
4. To make bread rolls, burgers leave for proofing as per standards.
5. To prepare dough for puff pastry.
6. To bake the bread, bread roll etc. which has been proofed.
7. To bake the cookies being prepared by the confectioner.
8. After cooling down the cookies to arrange them in to he separate trays.
9. To give rolling to puff pastry as per standards.

CONFECTIONER

1. To prepare any special requirement in terms of desserts, cakes which has not been intimated to
the kitchen in advance?
2. To prepare cake and gateaux as per requirement of F&B outlets.
3. To prepare sweet paste in advance to be use next day as per requirement of cookies approved.
4. To portion out cookies individually on baking tray out of sweet paste prepared in advance.
5. To ensure all a la carte items are picked up by as per standards lay down.
6. To ensure all desserts required for banquets and other F&B outlets are picked up as per menu.
7. To ensure the replenishment of desserts required for buffet is picked up.
 Pride Delhi WORK RELATED PROCEDURES

BUTCHERY

Butcher section is the back bone of the kitchen which does the cutting and preparation of beef, veal,
pork, mutton, fish, poultry, shell fish, and games according to the specification of the chef are carried
out this section caters to the requirements of main kitchen and satellite kitchen.

SHIFT TIMING.

There is a general shift in the butchery

Name of the shift Shift timings

General shift 0900 Hrs. to 1700 Hrs.

RESPONSIBILITIES AND WORK FLOW OF BUTCHER CHEF

1. To check the area according to the hygiene checklist.

2. Report to morning shift chef for the day’s requirement.
3. Any special requirement to be procured the days party.
4. Take out (if any) unprocessed meat, poultry, fish from the deep freezer for thawing and
processing.
5. Take the physical inventory of the balance stock in hand and tally with the closing balance.
6. Issue the required items of different satellite kitchens as per the inter transfer order to follow
the rule of first in first out.
7. Any shortcomings and non-available items is to be reported to the chefs office.
8. Maintain the par stock of butcher as per the set standards of the chef.
9. Daily meat items received by receiving to be checked with the consent of chef as per standards
lay down by the organization.
10. Process the meat, poultry, fish ass per par stock required and pack accordingly in 5 kg. Packs/
2 kg. Packs.
11. Ensure that each pack must contain the packaging date/ weight and cut of meat/ poultry/ fish
etc. as per the sample below
12. Make sure that all different meat/ poultry fish packets must be stacked on different shelves as
marked for easy identification and inventory purpose.
13. To help F&B Controls in process of month end inventory by taking them physical stock in
hand inventory.
14. Ensure that deep freezer temperature is to be maintained as per the set standards and if there is
any error report to engineering department immediately for rectification.
15. End of the day fill up butchery inventory sheets showing closing balance supported with the
inter kitchen transfer of different kitchens requirements.
16. Make sure that all cutting boards must be leaned with hot water and the table top must be soap
to prevent contamination.
17. Put the lights and AHU OFF before locking the area.
 Pride Delhi WORK RELATED PROCEDURES

CAFETERIA KITCHEN

This is a base kitchen to provide the food to all staffing including executive, supervisors and workers
on duty. The kitchen feeds the staff on duty breakfast, morning tea, lunch, evening tea, dinner and mid
night snacks. The kitchen is monitored by the kitchen with the help of executive kitchen steward, as
he directly responsible for monitoring stores, ordering of perishable and butchery as required as well
as the outlook of the cafeteria.

SHIFT TIMINGS
NAME OF THE SHIFT SHIFT TIMINGS
MORNING SHIFT 0600 Hrs. to 1300 Hrs.
EVENING SHIFT 1400 Hrs. to 2100 Hrs.

WORK FLOW OF MORNING SHIFT

Usually done by three staff members.

1. To check the mise en place of breakfast, basic gravies like onion and tomato puree.
2. To check the par stock of material available in hand.
3. To maintain cleanliness in working area.
4. To ensure replenishment of breakfast menu is being done.
5. To prepare basic mise en place for lunch as per menu.
6. To ensure that tea is prepared and picked up by 10:00 A.M.
7. To prepare food items as per menu.
8. To cut salad for the menu.

WORKFLOW OF EVENING SHIFT

Usually done by two staff member.

1. To take a handover from morning shift in terms of evening snacks.

2. To prepare mise-en-place for the items to be prepared in dinner as per menu.
3. To prepare food for dinner as per the menu.
4. To get the food prepared for the dinner, approved by the chef’s office after tasting.
5. To ensure that pedas for roti is ready by 6.30 A.M.
6. To ensure that food is picked up by 7 P.M.
7. The person dispenses the food in the cafeteria.
8. Replenishment is done there only, as backup food is kept there only.
9. At the end of the dinner i.e. 8.30. P.M. person dispending food goes back to the cafeteria
kitchen.
10. To prepare mise-en-place for the night shift.
11. To ensure cleanliness is maintained in the working area.
 RECEIVING OF RAW MATERIALS AND THEIR PROPER STORAGE

Policy Statement:

Produce and goods from suppliers or from the resort’s F&B stores must be received in the kitchen in good
order, checked for quality and stored in their assigned locations with minimal fuss and time constraint.

Procedures:

- Senior Chefs will be on hand to check produce quality and reject anything that is not up to standards or
has exceeded the expiry date. However, all Chefs must be aware of our standards and if they notice a
sub-quality product, they should highlight this to their superior immediately.

- Special attention must be afforded to fresh seafood, meat and poultry. Careful checks must be made to
ensure that these products comply with our quality standards. All Chefs (and receiving personnel) must
be fully aware of
these quality standards and able to instantly recognize and issues or problems.

- Fresh food guidelines will be printed out and on clear display in the receiving areas.

- Always count or weigh received produce and ensure that the numbers tally with what you originally
ordered.

- All deliveries must be put away immediately (starting with the perishable items that require
refrigeration). In the event of a large delivery (even if it is for the stores) a team of Chefs will assist
with the delivery to ensure swift processing.

- There may be cases when you receive items intended for another kitchen. In this case a representative
from that kitchen must be called to immediately come and pick up their supplies.

- Some items (especially fruit and vegetables) will have to be removed from their boxes and placed into
plastic containers or directly on the shelves. These items must be trimmed of dead leaves and stalks and
in some cases washed off in a sanitizing solution as well.

- Never mix old and new together in the same container.

- The FIFO policy (First In, First Out) will be adopted at all times to ensure stock rotation and the oldest
gets used first.

- Always ensure that the oldest stock is clearly marked for use first and placed in a prominent position
and is easily recognizable.

- There may be times that an item that has been ordered is not available. Should this happen the
Executive Chef/Executive Sous Chef must be informed immediately.

Right from the raw stage to the finished product, proper handling of food is very essential. To store at
the right temperature and conditions is essential. This not only helps prevent spoilage, but also will
not allow the formation of bacteria and other moulds. Covering the products and not storing cooked
food with raw food will prevent cross contamination of food. Pouring out juices and other canned
products into a different food grade container will prevent the formation of moulds if kept at right
temperature. Once you have opened a vacuum-sealed bottle or can it is always advisable to remove
the product from the can and transfer it in food grade container, keep at 4 degrees Celsius to 7 degrees
Celsius while having frozen food always do so at minus 8 degrees Celsius, it is advisable to avoid the
flash thawing method of soaking in water. Cooked food should always be brought to room
temperature (20 degrees Celsius before chilling)
Precaution during the dry storage

KEY WORDS:
Cross contamination, Temperature of Dry Food Store.

INSTRUCTIONS:

 Dry Store temperature

 First-In-First-Out (FIFO) system to be followed
 Bin-Card updating
 Food Storing away from chemicals

MONITORING: Check the temperature and procedure

CORRECTIVE ACTIONS:

 Discard of Expiry material

 Discard of Puncture Cans/Packets
 Discard of Dented/Rusty Cans
 Discard of opened bottles

VERIFICATION & RECORD KEEPING:

The Store Manager will verify the Stored products using the proper procedure by visually
monitoring the Storing practices and reviewing the Inventory Module in the computer at the end of the
each day.

Storage of Food in the Kitchen

1-Are foodstuffs covered or wrapped to prevent contamination by
bacteria, pests, chemicals, non food items?
2. Are raw and cooked/ready to eat foods stored separately to avoid
cross contamination?
3. Are high-risk chilled foods kept below 8oC?
4. Is there a system of stock rotation for stored foods?
5. Are chemicals stored in a separate area?
6. FIFO-First in first out- system to be followed

INSPECTION STANDARDS AND SPECIFICATIONS

THE PREVENTION OF FOOD ADULTERATION REGULATORY REQUIREMENTS

Following are few items, which should not be procured: -

1. SOOJI Not be stored in main store, it should be purchased and consumed immediately in
the kitchen
2. DALS these should not be polished or colored as per PFA regulation.

3. The food articles must be marked with: -

 Grade
 Batch No./ Code number
 Date of packing
 Date of expiry
 Price
 Weight
 Name and business address of vender or manufacturer or packer

4. Unauthorized addition of colouring matter is prohibited. The addition of colouring matter to any
article of food except as specifically permitted by these rules is prohibited. Extraneous adding of
colouring to be mentioned on the label where an extraneous colouring matter has been added to
any article of food these shall be written on the label attached to any package of food so
coloured, a statement in capital letters as below.

CONTAINS PERMITTED COLOURS

5. Natural colouring matters which may be used: -

The following natural colouring principles weather isolated from natural colours or produced
synthetically may be used in or upon any article of food.
 Saffron
 Caramel
 Turmeric
6. Any fruit syrups, fruit juices, fruits squash, fruit beverage or cordial or crush which does not
contain the prescribed amount of fruit juice, shall not be described as fruit juice squash/
beverage or cordial or crush as the case may be and shall be described as synthetic product.
7. The dry fruits and nuts like resins, currants, figs cashew nuts, apricot, almonds, may contain
more than 5% of insect damage fruits and nuts by count.
8. Atta means coarse product obtained by milling or grinding wheat. It shall confirm to the
following standards.

 Moisture not more than 14% when determined by heating at 130 to 133 degree
centigrade for two hours.
 Gluten not less than 6% on dry weight basis.
 Rodent hair shall not excess 2 pieces per kg.

9. Maida means refined product made by milling or grinding wheat and bolting or dressing the
resulting wheat meat. It shall confirm to the following standards.
 Moisture not more than 14% when determined by heating at 130 to 133 degree
centigrade for two hours.
 Gluten not less than 7.5% on dry weight basis.
 Rodent hair shall not excess 5 pieces per kg.

Pride Delhi INSPECTION STANDARDS AND

SPECIFICATIONS
10. Sooji or rawa means the product prepared from wheat by grinding and bolting it shall be free
from the musty smell and shall be creamy yellow in colour. It shall confirm to the following
standards.
 Moisture- Not more than 14.5% when determine by heating at 130 to 133 degree centigrade
for 2 hours.
 Gluten - not less than 6% on dry weight basis.
 Rodent hair/ excrete shall not exceed 5 pieces per Kg.

11. Besan means the product obtained by grinding Bengal gram and shall not contain any added
colouring matter or any other foreign ingredients.

12. Every utensil or container used for preparing or containing any food or ingredients of food
intended for sale shall be kept at all times in good order and repair and in a clean and sanitary
condition, no such utensil or container shall be used for any other purchase.
 STANDARDS SPECIFICATION VEGETABLES & FRUITS

VEGETABLES

1. Arbi At least 3 “long, hard to touch and dry, the outer surface should be free of
dirt, brushes and should have no shoots.
2. Artichokes Should be green with even spread of leaves. Should have even thickness all
round – 4-5 kg.
3. Avocado Outer cover should be deep green. Should be firm to touch and without any
crackles and patches. Inner core should be soft but firm.. Should weigh
approx. 5-6 per kg.
4. Beetroot Dark crimson colour, smooth without wrinkles, tender surface. Free of
cracks and scars, no steam and leave attached, steam easily split by
fingernails – 5-7 per kg.
5. Brussels sprouts Firm green crispy leaves, compact, no worms and weigh 40-50 per kg.
6. Brinjal Bharta Round and long type, firm dark purple colour, spotless shiny surface, green
top and steam top and steam not heavy for size but not over 100-150 grams
free of blemishes and worms. On cutting no pips to be seen – weigh 5-7 No.
per kg.
7. Brinjal Small should weight approx. 24-26 per kg.
8. Bean sprouts White in colour, long sprout, crisp and fresh.
9. Beans French Bright green colour, crisp and long, should snap when bent. Not wilted
beans, no threads along spine, seeds tender and damp – should be minimum
4.5”-5” in length.
10. Banana Raw Bright green colour. There should be no cuts, fungus growth or damages to
the skin. Firm while pulp 8 – 10 No. per kg.
11. Bamboo Shoots Tender white in colour. Should be fresh.
12. Capsicum Should be deep green in colour. Should be firm and velvety to touch. Should
be without any cracks and broken skin. Should be even shape from all sides.
Should weigh 12 - 16 per kg. The base should be 5 c.m. when spilt, no
browning of seeds or fungus.
13. Cabbage Light green to white. Heavy for size, each held firm and
solid leaves, green colour, to be soft and tightly wrapped, no
worms and decay- 750 – 1000 Gms. Each.
14. Cauliflower Bright white flower with only four fresh green leaves
trimmed to be level of 5 cms. 1 to 1.3 per Kg.
15. Beet root English – conical uniform shape 10 – 15 cms. In length stem
not more than 3- 4 cms in diameter. Core not more than one third the
diameter of the carrots. Fresh smooth skin, even shape, should break
when bent, rusty red colour and weigh 8 – 10 no. per Kg.
Carrots- Heavy for size and garden fresh. It should be light pink in colour or rusty
red. (It should not have been preserved in cold storage). Smooth skin and
even conical shape. The base should not be more than 5cms. It should
snap when twisted, No hair roots /average count /visible 10-12 Nos Kgs
16. Carrots Delhi Same as above except for the colour and sweetness.

17. Cucumber It should be green in colour, hard to touch, smooth shiny

surface, thin skin small and tender seeds, even shape, no decay. When
broken inside should be light and not like a net. Medium size about 5” –
6” long and 1.5” to 2” in diameter. Average count 6 to 7 per Kg.
18. Celery Stem- clean and crisp, bright green leaves, firm, thick, long
and strong, no roots or insect marks, stem should be 12 to 15 cms.
Long- 8 – 10 stems per bunch.
19. Chili Green/ red- crisp and smooth dark green in colour, not over
ripe, even shape, with soft seeds. Should be pungent, 8- 10 cms long.
20. Coriander Leaves bright green colour. Fresh without roots, no flowers
and seeds.
Pride Delhi INSPECTION STANDARDS AND
SPECIFICATIONS
21. Curry Leaves Bottle green in colour and fresh strong curry leaves flavor. To
be purchased by weight.
22. Coconut Tender, white inside with less water and more coconut, no
rancid smell, big, size, diameter not less than 5”.
23. Chowli Beans Long tender, green in colour. Should break when bent.
24. Channa Green Tender, fresh, crispy, without worm.
25. Corn on the cob Tender and milky, good size.
26. Coconut Tender Large, green skin, sweet water.
27. Chinese Lettuce Should be fresh and crunchy. Leaves should be deep green
without any hole and cut. Steam should be off white and
cracky.
28. Dill Fresh Green colour, crisp with short steam and 6-7 bundles per kg.
29. Drumsticks Tender light green colour, minimum 14” to 16” length and
diameter not more than 2 c.m.
30. Ginger Fresh without roots, fully grown without mud, cleaned and no fibers,
should have their skin and should snap at the joints with a crack.
31. Garlic The colour should be clean white, a tight root with no loose flakes or
skin. No blackish or dried flake on the surface, large cloves and be
heavy for size. Minimum size 1” – 2”. Average count 15 – 20 counts per
kg.
32. Green peas Should be crisp and firm to touch. Seeds should be green in colour.
Seeds should be sweet and juicy in taste. Should be at least 2” – 2.5” in
length. Must be devoid of worms.
33. Green Torai Greenish black colour, smooth, tight skin. It should snap when twisted,
no broken ends. When broken the seeds should be small and inside free
of net formation.
34. Green Banana Raw Should be deep green and hard to touch. Minimum length should be 6”,
center should be around 1.5”.
35. Kakari Should be of a dark green in colour, crisp smooth and possessing shiny
surface. The seeds should be bare minimum, a small and white and not
yellow or red. Average count 10 – 14 No. per kg.
36. Kamal kakari fresh tender, long free of mud and worms.
37. Karela dark green in colour, crisp, smooth and shiny surface. The
seeds should be a bare minimum. Small and white in colour and no
yellow and red. Average count 10-14 no. per kg.
38. Kathal greenish yellow in colour, hard to touch. When cut seed
should be white and soft. Average weight 2 kg each.
39. Lady finger okra bright green in colour and smooth velvety surface,
crisp and tender, should snap when bent a tip or middle
should be 3” to 4” in length.
40. Lettuce crisp leaves, firm heads, small leaves – 12 cms. Maximum
length, no wilted leaves 15 – 18 no./ bunch or 10 – 12no. per kg.
41. Salad lettuce three types (a) Cos lettuce it should be elongated with coarse
stiff leaf , which should be crisp and completely green. It should be
about 5” to 6” in length. (b) Boston lettuce should be fine in texture and
very tender leaves , which are oily to touch. It should be dark green with
yellowish white inner leaf. (c) Chinese lettuce should have long; green
crisp leaves with white stalk. It should have a good firm heart
formation.
42. Leek fresh tender crisp white colour , leaves green colour . bulb of.
leek should be 4cm in diameter.
43. Mint bright green in colour , fresh and fragrant without roots,
stems only 2 cms4 to 5 bundles per kg.
 Pride Delhi INSPECTION STANDARDS AND
SPECIFICATIONS

44. Methi fresh , typical smell , abundant dark green leaves minimum
of stems free of insects and mud. Stem 3 cms long 125 gms per bundle.
45. Onion large round shape dry, pink coloured skin. The inner leaves should be tender,
white and pulpy with a sharp taste. Bulb form and well shaped of large
size. 10 – 12 No./ Kg. Without any damage, mould or fungus growth of
any unnecessary roots.
46. Onion Madras Round in shape, dry, thin skin, no sprouting, white/ red
colour. 45 – 55 no. per Kg.

47. Onion Spring Fresh crisp, Leaves not less than 12” – 15” in length including bulb,
which should be 2” – 3”, tender, white in colour with less leaves. 35 –
45 bulbs per Kg.

48. Parsley Large leaves should be firm and standing. Bright green in colour, small
steamed and small leaves. Formation of leaves bushy. 50 Gms. per
bundle
49. Pumpkin white Greenish colour, thin skin, easily spit with fingernails, smooth firm
surface, uniform colour. No cracks or work injury and 14“- 18“ in
length. Weigh 1 or 1.2/kg.

50. Pumpkin Red Round long shape, orange outer skin, firm steam, no cracks, no warm
injury, smooth and uniform colour. Weigh 4 kg each.

51. Parmal Firm hard surface mottled green and yellow colouring, when split
should have bright white pulp and soft small seeds.
52. Potatoes Old potato possessing low moisture contain, grayish in colour, firm
with smooth skin, even shaped, free of any services or cuts. No mud or
dry dirt should be sticking to them. Hard to touch, no green or black
spots or sprouts on the skin. No discolouration should have taken place.
Average count 8 to 10 per kg.
53 Potatoes (Tarragon) Should be white or sandy yellow in colour. High moisture low sugar
content, long shape, both sides should be smooth, peeling skin, no
deeply set eyes or sprouts, no decay, when pricked with finger nail
should not ooze out fluid but white substance which is starch. Should
weigh 5 – 7 /kg.
54. Potatoes Small Medium potatoes 14 – 16 per Kg. Small potatoes 20 – 24 per kg.
55. Red Radish (A) Should be well formed, smooth crisp, firm and mild in flavor, leaves
should be bright green. (B) It should be free from white spots, holes, punchers
and ridges. (C) Internally it should be pinkish white. (D) Diameter of the bulb
should be minimum three forth of inch to 1-inch minimum. Weigh 25 gms. 40
no. per Kg.
56. Radish White White colour, fresh green leaves, fresh and firm, breaks with a snap not over
ripe, dry sharp taste, crisp corn, even size, no net formation, diameter 12-15
Cms. Should be 10 – 12 per Kg.
57. Sour Lime Bright Yellow colour, thin skin, firm heavy for size (softness indicates
rancidity). Resilient to touch 20 - 25 counts/ Kg.
58. Spinach Typical green colour, fresh green leaves. Fine texture, no bud, seeds, no worm
eaten or damaged/ wilting.
59. Suran Should be dark brown. In side flesh should be sandy red. Fully matured,
medium hard skin, free from mud.3 to 4 kg. each.
 Pride Delhi INSPECTION STANDARDS AND
SPECIFICATIONS
60. Sarson Ka Saag Soft green leaves should be free from any grass or weeds. the stem should be
cut just below the leaves. The leaves should be fresh and not sloppy. Free from
infestation.
61. Snake Dourd Should be light green, firm to touch, maximum length 1.5 feet. No seed
formation, 1” thick.
62. Tomatoes Matured but not over ripped, smooth and firm to feel, pulpy not decay, bruises
or cracks. Round shape, bright red and 8 – 10 per Kg.
63. Tinda Green in colour, hard to touch. It should have small fur like bloom on the outer
skin, easily spilt with fingernails, smooth firm surface, and soft seeds 10 to
12nos./ 15 to 20 Nose per kg.
64. Turnips Creamy white colour with a blush, thin skinned, smooth and tender. 8 to 10
Nos. per kg.
65. Tendli Must be bottle green and yellow colour, firm hard surface, when split should
have bright white pulp and soft small seeds.
66. Tomato Cherry 1” diameter, unblemished, firm, ripe and red.

67. Tomato Soup Soft/ crimson red, slightly over ripe unspoiled.

68. Fresh Mushroom White fresh mushrooms, unwashed, unbleached, stem cut short, packed in 1
kg. Polythene bag. 1.5” diameter.

FRUITS

1. Apple table Bright brick red colour, delicious, smooth skin, spotless, no holes, or
black spots, ripe and juicy.
2. Apple Golden Same as above but green in colour.
3. Apple Cooking Yellowish in colour, the skin should be free from all spots, bruises and
wrinkles. Average count 5 – 6 / Kg.
4. Apple custard should be light green. Must be round and formation of skin must be close
with cracks. Must be firm to touch and sweet to taste. Weigh 3 to 5 per
kg.
5. Apricot Yellow in colour, tight, smooth skin without any wrinkle, there should be
no marks on or depression on the skin. Should not be hard to touch but
not too pulpy either. There should be no black spots on it. Should weigh
8 – 10 per kg.
6. Banana table Greenish yellow in colour, it should be hard to touch but must not be
pulpy either, black and dry patches, if any should not be longer then 2
inches nor should be very deep. The skin should not be broken at seams
close to the stem end. The size should be less than 7” from the stem and
to the tip. No banana should be loose from the bunch. Should be full
bodied. Average count 6 to 7 per kg.
7. Banana Elaichi Should have lemon to bright yellow skin, should be very thin and without
black spots and patches. The flesh should be sweet and firm. Should be
approximate 4” long and 1” thick at the center, 20 – 22 per kg.
8. Cherries Dark red in colour, must be free from any black spots, bruises or marks, it
should not be damaged. Pulp be juicy but not mashed up. Only one stalk
per cherry.

9. Coconut It must have lot have lot of water inside, when shook the sound of water
must be heard, when dehusked it should weight 600 Gms. each, when
cut, kernel should be marbled white, juicy and thick. Rancid smell is not
acceptable.
 Pride Delhi INSPECTION STANDARDS AND
SPECIFICATIONS
10. Chikoo Matured not overripe, juicy from surface, pulp to be dark brown through
and through, not stone hard on feel. 8 to 10 per kg. In season from Oct.
to mid march.
11. Figs Dark purple colour, full rip appearance. Resilient to pressure of thumb
and finger. No bruises, cracks or blemishes. Soft sweet pulp. Weigh 20-
24 per kg.

12. Grapes (seedless) Yellowish green, seedless, flesh long, juicy firm and in a bunch spotless.

13. Grapes Black (seedless) Black in colour, seedless, flesh long, juicy, firm and in bunch spotless.
The skin should be thin and not damaged.

14. Guava Off white in colour, smooth round shape, hard to touch, the skin should
no bruises or black spots. The seeds should be small and few. Average
count 6 to 8 per kg.

15. Grape fruit (table) Bright yellow skin to as thin as possible, heavy on feel, firm juicy
without pips in it. 2.5 to 4 per kg. Diameter 3” to 3.5”.

16. Grape fruit (juicy) The proportion of green should not be more than half of the area. The
skin should be even without blemishes or bruises. Size 5 to 6 per kg.
Containing full juicy and sweet segments.

17. Loquat Without any blemishes and should be hard.

18. litchis crisp red or brown skin without leaves. No cracks or blemishes and it
should be firmly attached to the bunch. Possessing a juicy, soft and white
pulp with small seed which should not be longer than one third of the
whole litchi. The bunch should be full and should not have to many
litchis missing. Average count 50 60 per Kg.

19. Kadhari Anaar Firm to touch, bright red in colour, seeds (on splitting) should separate,
colour of seeds bright red, 3 – 4 per Kg.
20. Mellon (a) Lucknow – yellow in colour (b) local Sonipat/ Bagpat green colour
with black stripes. Should be sweet and should emit the sweet odour.
Outer skin should be firm and should not yield to pressure. Maximum
diameter 4.5” to 5.5”. Should weigh 500 to 1 Kg/ piece.
21. Mango (varieties) Colour will vary from quality to quality. The skin should be tight, smooth
and waxy. When pressed between the palms should yield slowly to the
pressure. Then kernal/ should be small, the pulp firm and not stringy.
There should be no bruises, spots and rotten smell.

22. Naspati Should be yellow in colour and core should be sweet, soft and juicy.
23. Orange table Tin skinned, soft juicy bright orange colour, sweet segments to be firm
inside. 5 to 7/ Kg without spots. The minimum diameter should be three”.

24. Orange Juice Juicy firm bright orange colour, sweet thin skin, smooth. 10-no./ Kg.
minimum diameter 2 “.
25. Plums Blackish red in colour, juicy firm should not have any bruises, cut or
cracks. Paper thin skin, waxy and soft to touch but not pulpy when
pressed between the palms, it should yield to pressure slowly. 10 to 20
Nos./ Kg.
 Pride Delhi INSPECTION STANDARDS AND
SPECIFICATIONS
26. Pears William quality thin skinned, juicy, firm mature and no over ripped.

27. Pineapple – Raja fresh juicy yellowish in colour but no over ripe should be 1.5 to 2 kg
each. Only one crown firm on feeling.

28. Pineapple – Rani Fresh juicy yellowish in colour but no over ripe should be 700 to 800
Gms. each in weight. Length with out crown 6” to 8” diameter 7 3” to 4
“.

29. Peaches Yellowish green in colour with a firm tight velvety skin having a white
bloom on it. It must resist slight pressure between the palms. It should
not have any black spot or bruises average count 9 to 12 per kg.

30. Papaya Orange/ yellow colour with traces of green acceptable with the exception
in off-season. When the green skinned papaya is acceptable, provided it
exhibits the other signs of ripeness and sweetness. The papaya is to be
treated for ripened 1) shaking it to determine if the seeds are loose and
rattle. This indicates a mature stage irrespective of colour. 2) The
freckled spots on the surface of green or yellow papaya are a good
indication of sweet papaya. 3) Pressure applied by the thumb and finger
around the apex of papaya should meet a softening surface the degree of
softness indicating ripeness. A ripe papaya will have soft easily dented
surface. The papaya should be size of ranging from 1 to 1.5 kg and not
smaller. The pulp should have a bright orange colour throughout and on
the skin no white layer should be evident. No visible cuts on the surface.
31. Sweet lime Table Yellow in colour juicy thin-skinned 5 to 7 per kg. Minimum diameter 3”.
In season form mid august to February.

32. Sweet lime juicy Thin-skinned greenish yellow colour firm, juicy. Average count 7 to 9
per kg..

33. Strawberry Bright red in colour, ripe firm and juicy.

34. Water melon Olive green/ dark green in colour with black streaks. It should be hard to
touch and heavy for its size. The skin should be tight shining and free of
all the cuts and bruises. The ratio of pulp (red portion) to the white
adhering to the akin should be 3: 1. Average weight 2.5 to 3 kg. each.

Pride Delhi INSPECTION STANDARDS AND

SPECIFICATIONS
 SPECIFICATION OF MILK PRODUCT

1. Whole milk Should be fresh, should be pasteurized & homogeneous. Specific gravity
28%.

Acidity - 0.144%
Fat - 6.5%
Total solids - 9%
2. Cows Milk Should be fresh, should be pasteurized & homogeneous. Specific gravity
28%.

Acidity - 0.144%
Fat - 4% - 4.5%
Total Solids - 8.5%

3. Toned milk

Fat - 3%
Total solids - 8.5%

4. Cream Should be creamy and fresh.

Acidity 0.117%
Fat - 45% - 50%

5. Double cream

Fat - 50% - 55%

6. Paneer pure white colour, good consistency, no granules when mashed between
fingers and thumb. Not having more than 20% of water by weight, odourless
and should have mild taste. Supply wrapped in damped cloth so that the
surface remain the moist and fresh. Far minimum – 50%

7. White cooking butter Pure white colour, no granules when rubbed between fingers and thumb. No
stickiness, mottling or signs of curds. Flavor should be free from any rancid
taste. On pressing the butter no moisture should be freely released. Water
content in any case should not excess 20% by weight. Fat minimum 80%.

8. Khoya Should be dry but soft. Should be light creamy in colour to very light yellow.
Should have even grain structure. Should be pleasant to taste.

Pride Delhi INSPECTION STANDARDS AND

SPECIFICATIONS
 POULTRY

1. Local Chicken: - No liver, giblet or any other offal to accompany any bird, without head
and claws. Birds should be properly slaughtered without any blood clouts. Skin should be firm
and clean, free from injected water, weight 1000 to1100Gms.

2. Spring Chicken: - 350 Gms. – 450 Gms. with skin, skin should not be hanging
on Belly part, Extra Fat behind tail should not be visible.

3. Broiler: - Well dressed, fresh, no fat on back or neck. Neck not be more than 2”
length, without liver, giblet, gizzard etc. Approximate weight 700 Gms. to 800 Gms. each.
(With skin)

4. Tandoori Chicken: - Dressed neck not more than 2” in length with out skin, fat, liver giblet,
gizzard etc. Approximate weight 650 Gms. to 750 Gms. ( without skin)

5. Tikka Chicken: - Fresh well dressed, no fat on back, without liver, giblet, gizzard etc.
Approximate weight 1200 Gms. to 1400 Gms. (With skin)

6. Deboned Chicken: - Fillet of chicken, leg and breast to be neatly cleaned, without skin, there
should not be any damage any fillets are to be prepared form hygiene, disease free broilers.
The fillet should be frozen at a minimum temperature of 15 degree C. Breast should be 90-
100 Gms, Leg should be 100-125 Gms approximate. each packed in polythene bags of
minimum 2 kg net.

7. Duck: - 1500 Gms. – 2000 Gms. (with skin)

EGGS

1. To be totally clean from outside. Not less than 55 Gms. weight each

MUTTON

1. Full Carcass Should be pink in colour, moist and have flesh on rib case. Should be
fresh and free from blemishes and water. Fully cleaned from inside.
Weight should be 10-12 Kg each.
2. Full Carcass small Weight 7.5 Kg.
3. Baby Carcass Full Weight 5-6 Kg. fully cleaned from inside. Should be red with bluish tint
fiber cover layer.
4. Baby Legs Should be from slaughtered lamb. Should be lighter red in colour.
5. Clean with no fat Should weigh from 800 gms to 1 Kg. flesh to be very tender. Should have
only two vertebral bones.
6. Mutton Chops Pinkish red in colour. The bone should not be longer than 3”. Vertebral
area should be full of flesh and should not have any neck attached.
Weight should be 1.3 to 1.5 Kg/ pair without neck.
7. Kidneys Dark brown colour, skin should be intact, without blemishes and fat. It
should be fresh and moist. It should be bought by numbers and weight
should be approximately 50 gms each.
8. Brain Creamish white in colour. It should have red veins all over. Should be intact. It should
be bought by numbers and weight should be 90 to 100 gms each.

9. Pride
LiverDelhi
Should INSPECTION STANDARDS AND be
SPECIFICATIONS
blemishes, should be moist to wet, and should not have any veins or
 capillaries on exterior. To be procured by weight 350 gms – 400 gms
each.
10. Sweet Bread-Kapuras- Should be bright maroon and moist membrane. Should have
pink veins, should not have any cuts or blemishes, bought by numbers
and weight75 to 90 gms.

11. Lamb Rack: - Should be from fore rib section of lamb. Should be fresh and blood red in
colour, should have 9 full ribs. Should have ribs length of 3.5” maximum.
Should be clean and without any fat and cartilage. Should weigh
approximately 1.75 kg. Per rack.
12. Legs: - Should be from freshly slaughtered male lamb. Should be blood red in
colour with shining layer of bluish cartilage. Should be clean and with
non-fat. Should weigh approximately up to 1.2 kg. Lower part towards
the tail should not be more than 2.5 to 3 inches.

13. Paya: - The paya should be cleaned and without any hair or skin. Should be from
fresh slaughtered animals.
14. Mutton Shoulder: - Should be without any fat. Shoulder bone should be taken out with the
shoulder connecting bone.
15. Mutton curry cut (A La Carte): - Boti 50% plus Chop 25% plus Curry 25%.

PORK PRODUCTS

1. Baby Leg The colour should be pinkish or bright red but should not be dark. The
colour of the fat should be white. It should have no yellow tint. All cuts
should be smooth. The trimmed weight of each leg should be between 4 –
5 Kgs. It should have a cut at each bone, without tail.
2. Pork Loin The colour should be pinkish or bright red but should not be dark the
colour of the fat should be white. It should have no yellow tint. All cuts
should be smooth each lion should weigh between 4 – 7 Kg. from the 3rd
rib to the end of the neck bone. The width should not be more than 9th to
10th and back fat should not be more than 1.5” the belly should be fully
removed.
3. Cooked Ham It should be cooked Ham out of Hind legs without any bone and fat. The
block should be firm and should not crumble on slicing, the meat should
be tender. The colour should be light pink.
4. Bacon block Only back bacon without bone width not more than 10th length from 3rd
rib to aitchbone. Colour caramel brown. Fat not more than half inch
thick, should under no circumstances more than 20% of total weight. Dia
22.24 mm. Length 4”. Fat not more than 10%. Lightly spiced added
water not more than 15%.
5. Breakfast Sausages diameter between 22 – 24 mm. Length 4” and should be in natural
casings. Fat percentage not more than 10%. Lightly spiced without any
fillers like starch or Soya. Added water not more than 15%. Sausages
made form 100% meat.
6. Cocktail Sausages Diameter 16-18 mm. Length 2” and should in natural casings. Fat
percentage not more than 10%. Lightly spiced without any fillers like
starch or Soya. Added water not more than 15%. Sausages made form
100% meat.

7. Pride Delhi
Frankfurters INSPECTION
Diameter STANDARDS AND
18-20 mm. Length 5”. Fat percentage not more than 10%.
SPECIFICATIONS
Lightly spiced without any fillers like starch or Soya. Added water not
more than 15%. Sausages made form 100% meat..
8. Smoked Pork leg Should be evenly smoked. Skin clean without hair. Should weigh 4 – 6
kg.
9. Pork undercut Should be from freshly cut animals. Should have light pink colour
should be firm and without any fat.
10. Pork Belly should be cut from freshly cut animal and with out any fat. The length
will depend on the size of animal. The inner layer should be light pink in
colour and without any fat. Outer layer should not have extra fat.
11. Spare ribs Should be form freshly cut pig. The length should be around 10” and
have no fat. The width should be around 5”.
12. Suckling pig Should be a young around 2 to 2.5 months old. Should be whole with
snout and legs. Should be clean without any entrails or liver, kidney etc.
skin should be without any hair, skin should be whole without any cut or
broken skin. Should weigh around 3 to 4 kg per pigling.

FISH
1. Bombay Bekti A large sea fish with shiny gray scales, white belly, no whiskers, single lateral
set of bones extending along the spine. Gills should be red in colour with no
mucus. It should have firm flesh and no loose scales .it should weigh between
10 – 12 Kg. With clean stomach.
2. Calcutta Bekti It should weigh between 3 – 5 kg. With clean stomach. It should be shiny gray
scales. Gills should be red in colour with no mucus. It should have firm flesh
and no loose scales.
3. Pomfret wholeEyes should be shiny and not opaque. Gills should be bright red. Red sticky
substance should ooze out when pressed and not yellow. Skin should be shiny
with bluish tint without any injury or marks. The flesh should be firm and
should come back. To original when pressed should have fish smell (odour).
Should weigh between (small 250 – 300 Gms, large 600 – 700 Gms).
4. Salmon WholeIt should weight between 4 to 5 Kg. With clean stomach. It should have light
silver, small fine scales. It should have white belly, no whiskers, it should have
firm flesh.
5. Prawn A grade (With Head) ---- It should have 6-8 pieces per Kg. Should be red with
stripes on back. Shell should be shiny and firm. Flesh should be white, should
be fresh.
6. Prawn B Grade (With Head)---- It should weigh between 12 to 16 pieces/ Kg.
7. Prawn C Grade (with Head)----- It should weigh 25 to 30 pieces/ Kg.
8. Lobster Tails Should be alive, firm and heavier than they look. The female is shorter than the
male and has a broader tail and has tastier meat, tail should be curled under the
body. It should be fresh green in colour. There should be 7 to 8 pieces per Kg.

9. Pride Delhi
Lobster INSPECTION STANDARDS AND
with head
SPECIFICATIONS

10. Oyster Shell should be tightly shut. On opening translucent liquid should come
out. It should have minimum 4” in length. Shell should be black or white
or mottled or crusted.
11. King crab It should have dark green colour shell with large claws. The average
weight of the crab350 – 500 Gms. per piece.

12. Clams Shell should be tight and not broken. On opening translucent liquid
should come out.

13. Singhara It should weigh between 2.5 to 4 kg. Gills should be red in colour. It
should have firm flesh and no loose scales.

14. Sole It should weigh between 4 – 5 kg. Gills should be red in colour. It should
have firm flesh and no loose scales.

15. Malli It should have a minimum weight of 6 – 7 kg. Gills should be red in
colour. It should have firm flesh and no looses scales.

16. River sole fillet It should be without belly and skin. Should weigh 2-21/2 kg.

17. Calcutta Bekti Fillet W/O Belly & Skin Should weigh 2 - 2.5 kg.

18. Ghol Firm skin, firm scale, bright red gill not frozen, bright eyes not slimy.
Fresh above scales. Weight above 8 – 10 kg/ 10 - 12 kg each.

19. Surmai Smooth, firm skin, bright red gills, not frozen but fresh, bright eyes,
weight 1.5 – 2 kg each.

20. Dara Gill must be whole and smooth, firm skin, bright red gills, bright eyes,
fresh and not slimy weigh 6 – 8 per kg.

21. Bombay Bekti Fillet W/O & skin Minimum weight 4 – 5 kg.

TENDERLOIN

1. Ox tongue Should be from fresh slaughtered animal. Should be dark red in colour.
Surface should be rough and thorny. Minimum weight 1 kg.
2. Round Should be blood red, should be tender, should be without any fat or cartilage’s,
should not fibrous. Should weigh approximately 2 to 2.5 kg.
3. Sirloin Should be out of fore rib section. Should be blood red in colour. Should be
clean and without bone. Should not have excess fat. Should weigh
approximately 250 Gms.
4. Shine bones Should be from shin part of beef. Bones should be clean and sandy yellow in
colour.
5. Fillet Acceptable weight 1.75 kg to 2 kg free from any bone, mucus, ligaments,
loose ends head or tail, flesh to be firm, moist and with sheen.

6. Pride Delhi
Fat INSPECTION STANDARDS
Should be white inn colour andAND
clean. No off odour.
SPECIFICATIONS
7. Under cut Should be blood red. Should be from cow/ bull. Should not have excess fat.
Should be cleaned and without any cartilage. Should weigh approximately 1.5
to 2 kg per piece. Fat should be yellowish in colour.
8. Veal–Knuckles Should be fresh and light pink in colour. There should be enough flesh should
be around the bone. The bone should be properly cut and not splintered.
9. Leg Should be light pink in colour. Should not have excess fat or cartilage. Should
not have more than 5” back bone attached. Should be 7 – 10 kg. in weight.
10. Liver Should be light brown with no cracks or black spots. Should be firm and fresh.

STANDARD RECIPES
Standard recipes are formulated for every item being produced. It helps in ensuring a product
confirming to standards laid down.
Definitions: same food taste, presentation, colour and texture of the dish to be achieved and the
standard recipes and specification to be followed at all times.
Policy Statement:
All food shall be prepared and completed in accordance with the recipe, procedure and pictorial
specification.
Procedures:
- Each kitchen will have a set of recipes that cover their current menus, encased in clear plastic sleeves in
a plastic folder. This folder must be well maintained and immediately wiped clean of any food spillage.

- All recipes will be generated from the Executive Chef’s office and printed in a certain format that
clearly states the quantities of each ingredient and the method the recipe is put together. Hand written
recipes are not permitted, all recipes must be printed.

- The Executive Chef will be responsible for all outlet recipe input and distribution.

- Every dish, whether it be, an a la carte one or part of a buffet, will have a viable recipe that
clearly states the quantity of each ingredient and the method of production. Recipes will be
kept on file in each concerned kitchen,
as well as in the Chef’s office.

- Every dish, whether it be, an a la carte one or part of a buffet, will have photographic pictorial
specification. Photographs will be kept on file in each concerned kitchen, as well as in the
Chef’s office.

- Plate specifications for each dish must be pre-decided and adhered to at all times.

- All Chefs (especially the senior ones) must be very familiar with the recipes and finished
dishes so mistakes can be readily identified and rectified.

- Over production is to be avoided in order to ensure the product is as freshly made as can be.

- Chefs to be aware of stock levels and ensure that nothing runs out.

- Any dish that receives a guest complaint is to be retrained on immediately with attendees of
the training session signing off on the training attendance sheet.

- Expedition of ala carte dishes must be done in a timely (in tune with the rest of the food order)
manner so that each dish on the course being fired comes together at the same time. It is not
allowed that one dish is standing ready for a long period while waiting for another to be made
ready.

- It is also vital that service staffs are aware when food is to be picked up and are on hand to do
so as soon as the food is ready.

- The Executive Chef or Executive Sous Chef must be running the pass during busy peak
periods to ensure a smooth and trouble free flow of food and communication between the
kitchen and the restaurant.

Deviation occurs in the product sometimes due to: -

1. Lack of knowledge and by not following standard recipes.
2. Unskilled person working on product.
3. Human or mechanical error i.e. misjudging the result of output.

In case of deviation occurs due any of above said reasons, following is followed.

1. Product is not served to guest in similar presentation.

2. Product is utilized in next best possible way after making necessary addition/ deletion in the
recipe for the new product.
3. The product hence made is served to guest after chef on duty approves the product.

PORTION CONTROL
To set up standard portion size is very essential to setting recipes. This will give you an
absolute control over food cost and will serve as an absolute guideline to work within the
frame.

RECIPES AND FOOD PHOTOGRAPHY

It should be the policy of the hotel to have all recipes filed for the purpose of easy
reference. It helps to train staff faster every time the menu is changed the recipe file
should be updated.
All the recipes are to be attached in the file.
It is in the interest of hotel to have photographs of all their food items in the menu, these
photographs are to clearly depict the plate presentation in full colour.

PURPOSE – to provide maximum visual possibilities to kitchen & service staff for
maintaining consistency of food qualities & that of services. It is also to train new staff in
the use of correct garnishes & crockery. It also serves the purpose in case of f & b
controller for physically costing a dish by checking alongside the given weights at the
time of photography.

ELIMINATING WASTAGE
Proper food handling, portion control, standard recipes will cut down food wastage.
Reheating of food plays an important part and eliminating wastage, this helps in
maintaining a healthy food cost. Un-used food should be kept at the right
temperature. Un pasteurized milk should be boiled immediately, brought to room
temperature, then chilled to prevent curdling

MONITORING AND MEASUREMENTS

A LA CARTE PORTION SIZE WITH NUMBER OF PIECES AND THE TOTAL WEIGHT OF
THE MEAT OR PERISHABLE

ITEMS NO. OF PIECES TOTAL WEIGHT PER

PORTON
 CHICKEN TIKKA 7 NO. 200 GMS.
MURG MALAI KEBAB 7 NO 200 GMS
TD, CHICKEN FULL 2 BREAST/ 2 LEGS 565 GMS
TD. CHICKEN HALF 1 BREAST/ 1 LEG 285 GMS
CHICKEN SEEKH 7 PIECES (1.5” EACH) 250 GMS.
KEBAB
CHICKEN TANGRI 4 NO. 400 GMS.
MURG MAKHANI 4 NO. (1X8) 239 GMS
KADHAI MURG/ BONE 3 NO. 185 GMS
KADHAI MURG/ 7 NO. 140 GMS.
WITHOUT BONE

MUTTON SEEKH KEBAB 7 PIECES (1.5” EACH) 250 GMS

BABY LAMB LEG 1 NO. 450 GMS.
MUTTON ROGANJOSH 8 NO. (CURRY CUT) 200 GMS.
BHUNA GOSHT 9 NO. 120 GMS.
(BONELESS)
CHAMP MASALA 6 NO. 180 GMS.

TD, POMFRET 1 NO. 240 GMS.

FISH TIKKA (SOLE) 7 NO. 210 GMS.
TD, PRAWN (B GRADE) 4 NO. 200 GMS.

RECEIVING QUALITY CHECK

LAMB
1. As the animal gets larger and older the colour of the lean gets darker.
2. The average market lamb will have a pinkish red colour.
3. The exterior fat is covered with a thin parchment like tissue cell, which helps keep the meat
moist and fresh (remove this before use).
4. Lamb bones are porous and red.

CHICKEN

1. The most important is the age/ sex and weight of the poultry.
2. A good bird will have uniform skin colour and texture.
3. The skin should be soft and pliable.
4. Any included feet should be free from large hard scales.
5. Highly recommended that all poultry be well washed and soaked before using to remove all
traces of blood.

YIELD TEST

Policy Statement:

Butcher yield tests will be carried out on all meat and seafood to establish the cost per kg of each item after
they have been fully trimmed and prepared for use in their various ways.

Procedures:
 - Yield tests will be conducted on all meat and seafood in use in the operation.

- The yield tests will be conducted by the Butcher with the Executive Chef and F&B Cost Controller in
attendance.

- The F&B Cost Controller will take down all necessary details of the yield tests, calculate the actual
cost per kg for
The fully trimmed and cleaned meat and seafood and enter the cost per kg into the Micros system for
accurate recipe costing and control.

- Records of all yield tests should be kept on file by the F&B Cost Controller.

- Yield tests should be done every six months to ensure that our yield is still accurate. However, a yield
test should be done at anytime should there be concerns about a particular product or if there is supply
of a product from a new supplier.

- All trimmings (ie: Bones, shells, fat, meat, etc,) that has already been accounted for and costed into a
fully trimmed item, will not be charged for again in another recipe should they be used in it.

- An example of a typical yield test for Beef Strip-loin would be as follows….

a) Weigh the product with the packaging intact.

b) Remove the packaging and drain off any blood and re-weigh.
c) Fully trim the strip-loin of all unwanted fat, sinew and “gristle meat” then weigh the trimmings and
also the trimmed strip-loin. In this instance the wastage will account for almost 45%of the total
weight.

- The wastage in yield tests may sometimes seem high, but it is essential that this is carried out to ensure
that the product being used is at its optimum. If you take the beef strip-loin as an example, it means that
every Sirloin Steak we serve will be from the prime section of the strip-loin and be fully trimmed with
no gristle.

- Al recipes must be calculated with the yield cost per kg and sold at a rate that adequately covers our
costs and helps to achieve food cost percentage targets.

Food Cost Controls

Purpose: keeping kitchen food cost percentage under control

Policy Statement:
There will be an overall kitchen food cost percentage target as well as individual outlet food cost percentage
targets, and all Chefs will be well aware of these targets as a forecasted figure as well as the current actual
figure, and will know what measures to take in the event of a food cost running high and out of control.

Procedures:

- The finance department and the Executive Chef will agree on the food cost percentage budget for the
resort and for each outlet on a yearly basis and have the amounts written into the overall business plan.

- The Food & Beverage Cost Controller will issue regular daily reports detailing the actual cost
percentage and cost breakdown versus revenue and versus the previous years (as a comparison) and
will distribute the information accordingly.

- The Food & Beverage Cost Controller will issue a more detailed monthly cost report that features;

a) Overall and outlet food revenue and cost for that month and comparative figures of the previous
year.
b) Opening and closing food inventory figures for the month.
c) Highlighting any food items that have shown a sharp increase in cost price.
d) Highlighting the dollar value of our top ten most expensive food items in volume of use.
e) List of slow moving store items with the quantity in store, their value and their expiry dates.

- The Chef will post the daily food cost on the kitchen white board and also discuss the figures at the
daily kitchen meeting.

- All dishes (especially a la carte items) must have accurate recipes written up and input into the Micros
system so we are well aware what each dish costs us to produce and how much we have to be selling it
for to achieve cost percentage targets.

- All Chefs must be aware of our high cost food items and afford them the appropriate respect and care,
ensuring that they are not misused and spoiled.

- In the event of a high food cost situation, changes must be made to the buffets and expensive items
replaced with less expensive ones in a way that does not affect the quality of the buffet or is noticeable
by the customer. Any such changes must be discussed with the Executive Chef and agreed upon.

- Kitchen stocks should be kept under close control and over ordering carefully monitored.

- Any food that leaves the kitchen without any revenue must be transferred to the requesting outlet and
the cost credited to the food cost. Such items can include complimentary cakes, fruit amenities, bar
fruit, etc, etc.

- Meat, seafood, vegetable and fruit trimmings are to be considered for use elsewhere rather than being
discarded.

- The Stewarding Manager and senior Chefs will make random checks of the garbage bins to ensure that
Chefs are not being lazy and wasteful and throwing away perfectly good produce.

- All Chefs (especially the Butcher) must know which type of meat is to be used where. Hi cost items
such as corn fed chicken, Angus beef, goose liver, etc, etc is only for use in a la carte food sales and
must never be used on a buffet without express permission from the Executive Chef.

- Buffet production must be carefully considered and in line with business levels.

- Buffet leftovers must be considered for reusing (if possible) but only of they are fit for consumption
and in a way that is not noticed by the customer.

- Buffet leftovers that cannot be used and have to be discarded should be recorded and the records
submitted to the Executive Chef.
 - Spoilage of food as a result of incorrect handling and poor transit conditions to the island must be
recorded and the type of food, volume of spoilage and dollar value of spoilage recorded and credited to
the food cost.

- Every Chef is to be encouraged regularly to take ownership of their costs and treat them as if their own.

FOOD STORE REQUISITION FOR DIFFERENT DEPARTMENTS OF THE KITCHEN.

GROCERIES/ MATERIEL
1. The area chef is responsible for writing groceries required for this area.
2. The area chef checks the day’s function and writes the store accordingly.
1. The area chef writes the groceries requirements on a printed format are triplicate (attached) for
the day’s requirement, counter signed by the approved authority.
2. After receiving the groceries from the stores if anything is not available, must informed to the
chef’s office.
3. For materiel separate materiel requisition book is to be used (format attached)
4. In case of emergency after closing general store, the lobby manager is to inform and things are
withdrawn from the stores, which open in presence of security and lobby manager and is to be
entered in the key register.

PERISHABLE (VEGETABLES/ DAIRY/ EGGS)

1. All the perishable received by the receiving department is to be issued direct to the main
kitchen stores.
2. From the main cold room of the kitchen all satellite kitchens get their items for the day as
per their requirements.
3. Every day in the afternoon the executive chef takes the balance of the main cold room and
order the next day as per the parties and a la carte requirements (format attached), which
goes to purchase for ordering for the next day.

BUTCHERY

1. All the meat items received by the receiving department, quality is to be checked and approved
by the chef as per the standards lay down by the company.
2. all the meat items are to be processed and accordingly with a tag containing items, date of
packing and weighed and stacked in proper freezer at – 18degree C, following the method of
First In First Out.
3. Butcher has maintained a daily inventory sheet showing opening balance/ issue of the day/
processed if any and last is closing balance. This sheet has to be submitted in the chef’s office
at the time of closing of butchering.
4. Any meat item required by any of the kitchen must be against the inter department request ‘
from butchery to concerned kitchen’ and the items with the quantity which should be duly
approved by the chef on duty.
5. No issues are to be entertained after closing of butchery except in case of emergency, which
must be again to be recorded and raised, inter kitchen request duly signed by the area chef.

PROCEDURE FOR THE PACKED FOOD BEFORE PICKING UP BY SERVICE STAFF.

The chef on duty is responsible for the following steps before giving the food to the service staff for
the service to the guest.

1. To check the taste of the food.

 2. To check the texture of the sauce or gravy.
3. To check the appearance of the food is to be eye appealing.
4. To check proper garnish as per the set standards.
5. To check the portion control as per the recipe, in case of a la carte or banquet function.
6. To check the food is to be picked up as per the specified time duration.
7. To ensure proper plate or container is to be used for a required quantity.
8. To ensure that hot food is to be served hot and cold food is to be served cold.
9. to ensure replenishment of food items for buffets is to be served hot or cold with proper
garnish.
10. In case of a la carte the food is to be picked up as per the KOT requirement.
11. Time and date of consuming the product should be clearly mentioned on the parcel container
or box (Eg best before 1600. Hour, 20-01-2015)

KITCHEN EQUIPMENT MAINTENANCE AND CALIBRATION

Kitchen equipment is expensive and to justify this expense, it is essential that maximum use made of
it.
This can only be done if the equipment works efficiently and this depends upon care and maintenance.
The type of fuel is to be used is an important factor. Though solid fuel and oil both have their place
under certain circumstances, but for professional cooker the choice of lines between electricity and
gas. In India, soft Cole is being used in small establishments sometimes. Firewood is used for
Tandoor.
The routine use, care and cleaning of all items of equipment are important and this should be
appreciated and understood.
When selecting equipments, capacity, trade name, good quality, simple design and easy to clean
should be the criteria. The purpose and price also considered.

Kitchen equipment may be divided into three categories:

1. Large equipment:
Ranges, steamers, boiling pans, fish fryers, sinks and tables.

2. Mechanical equipment:
Peelers, mincer, mixers, refrigerator, dishwashers.

3. Utensils and small equipments:

Pots, pans, whisks, bowls, spoons, palate knives, graters.

LARGE EQUIPMENT
STOVES

A large variety of stoves is available fired by gas, electricity, solid fuel or oil. Solid tops should be
washed clean, or wiped clean with the cleaning pad. When cool, the stove can be more thoroughly
cleaned by washing and using and abrasive such as emery paper. After any kind of cleaning, a solid
top should always be lightly greased. The open type of stove, all the bars and racks should be
removed, immersed in hot water with a detergent, scrubbed clean, dried and put back in place on the
stove.
All gas jets should then be lit to check that none are blocked.
All enamel parts of the stove should be clean while washed with hot detergent water, rinsed and dried.
The insides of the ovens and oven racks should be cleaned while slightly warm using detergent water
and a mild abrasive. In cases of extreme dirt or grease being stuck o the stove or oven, a caustic jelly
may be used, but thorough rinsing must take place after words.
Oven doors should not be slammed, as this is liable to cause damage.
The unnecessary lighting or the lighting of the ovens too early causes wastage of fuel, which is a
waste of money.
STEAMERS

Steaming ovens that work from a main steam supply needs little maintenance .The door controls
should be greased occasionally. The steamers trays and runners should be washed in hot detergent
waters.
This type of equipment is usually fitted with a gauge which registers stream pressure (1/2 lb./sq. inch)
also an overflow valve which gives a warning whistle, if the pressure reaches danger point check by
an qualified engineer to ensure that they are working correctly. A constant supply of water should be
maintained in generating tank. Steamers trays and the inside of the steamer should be cleaned with
detergent water and rinsed.

BOILING PANS/STEAM JACKET KETTLE

Many types are available in different metals and various sizes (10,15,20 and 40 liters or more
capacity)
They may be heated with gas, electricity from main supply. As they are used for cooking large
quantities of food, it is important that they do not allow the food to burn. It is for the reasons that the
steam jacket type (double walled) of boiler is more suitable. Many of the boilers are fitted with a
tilting device to facilitate the empting of the contents.
After use, the pan and lid should be thoroughly washed with a mild detergent solution and well rinsed.
Any moving parts should be greased occasionally and to check to see that they are in good working
order.
If gas fired, the gas jets and pilot should be inspected to ensure correct working, if a pressure gauge
and safety valve fitted. These should be checked to see that they are working correctly.

DEEP FAT FRYERS/ FRITURE

These are among the items the items of equipments that are commonly used in catering
establishments. The unskilled of careless worker can cause money to lost by food and fat being
spoiled through misuse of the friture.
Modern fryers are heated with gas or electricity. Most incorporate a thermostatic control in order to
save fuel and prevent overheating. A fairly recent development is the ‘cool zone’. This is where the
heating elements are at side of the fire but the lower part is kept at a reduce temperature. This stops
particles that may fall of the food being fried from dropping to the bottom of the friture, burning and
so spoiling other foods cooked. This form of heating also saves fat. Frying baskets can also be used.
Deep fat fryer should be cleaned daily after use by:
1. Turning of the heat and allowing the fat to cool.
2. Draining off and straining the fat
3. Close the stop cock, filling the fryer with hot water containing detergent, boiling for 10 – 15
minutes.
4. Drain off the detergent water, refilling with clean water plus vinegar re-boiling for 10-15
minutes.
5. Drain off the water, dry the fryer, close the stopcock and refill with clean fat.

HOT CUPBOARDS AND BAIN MARIE

Hot cupboards (commonly referred to in the trade as the hot plates) are used for heating plates and
serving dishes and for keeping food hot. Care should be taken to see that the amount of heat fed
into the hot cupboards and a thermostat is necessary in maintain this.
Hot cupboards may be heated by gas, electricity or steam. The doors should slide easily and
essential greasing may be necessary. The tops of most cupboards are used as serving counters and
should be heated to a high temperature then the inside
These tops are usually made up of stainless steel and should be cleaned thoroughly after each
service. (Method as, for cleaning stainless steel)
Bain Marie in this case are open walls of water used for keeping off hot and are available in many
designs, some of which are incorporated into the hot cupboards, some in serving counters, and
there is a type which is fitted as the end of cooking range.
They may be heated with gas, steam, or electricity and sufficient heat to boil the water in the Bain
Marie should be available.
Care should be taken to see that a Bain Marie is never allowed to burn dry when the heat is turned
on. After use, the heat should be turned off, the water drained away and the Bain Marie cleaned
thoroughly inside and outside with hot detergent water, rinsed and dried.
Drain off tab should then be checked of any blockage and then closed.

GRILLS AND SALAMANDERS

The salamander, heated from above probable causes more wastage of fuel than any other items of
kitchen, through being allowed to burn unnecessarily for long unused periods. Most salamanders
have more than one set of heating elements or jets, and it is not always necessary to have them all
 turned on. Salamanders are heated by gas or electricity or both. Bars and daring trays should be
cleaned regularly with hot water containing grease solvent such as soda. After rinsing thoroughly
they should be replaced and the salamanders lit for a minute to dry the bars.
For grill to work effectively it must be capable of cooking food quickly and should reach a high
temperature 15 to 20 minutes after lighting and the heat should be turned off immediately after
use. When the bars are cool, then they should be removed and washed in hot water containing a
grease solvent, thoroughly rinsed and dried, and replaced upon the grill.
Care should be taken with the firebricks if they are used for the lining the grill, as they are easily
broken.
GRIDDLE PLATES
These are solid metal plate heated from below. They are used for cooking individual portions of meat,
egg, and bacon etc. they can be heated to high temperature and are suitable for rapid continuous
cooking. When coking is commenced a light oil film should be applied to the food griddle plate after
use, the heat should be turned off and the plate scrapped clean, allowed to cool and left lightly oiled.

SINKS
Different materials are used for the sinks according to the purpose for which they are indented:
1. Heavy galvanized iron for heavy pot wash.
2. Teak or other hard wood for glass or china wash (if hard wood sinks are left unused for long
period of time they should be filled with cold water to prevent shrinkage of timber).
3. Stainless for general purpose.
4. Glazed earthenware’s for general light purposes.

Sinks, darner, wastes and overflow outlets should be cleaned with a suitable abrasive powder cleaner,
thoroughly rinsed with clean water and left to dry.
TABLES
Wooden tables should be scrubbed clean with hot soda water, rinsed and wipe dry as soon as possible
warping. Stainless topped tables should be washed with hot detergent water, rinsed with hot water and
dried. Marble slabs should be scrubbed with hot water and rinsed. All excess moisture should be
removed with a dry cloth. Not cutting or chopping should be allowed on tabletops. Chopping boards
must be used.Hot pans must not be placed on tables; triangles must be used to protect the table tops.
The legs and racks or shelves of tables must be cleaned with hot detergent water and then dried.

BUTCHERS BLOCKS
A scraper should be used to keep the block clean. After scraping the block should be sprinkled with
few handful of common salt in order to absorb any moisture, which may have pretended during the
day. Do not use liquids or water for cleaning unless absolutely necessary as water will be absorbed
into the wood and cause swelling.
STORAGE RACKS
All types of racks should be emptied and scrubbed and washed periodically.

MECHANICAL EQUIPMENT
When new equipment is installed it should be tested by qualified fitters before being used by kitchen
staff.
The manufacturer’s instructions must be displayed in a prominent near the machine. The
manufactures advice regarding service should be followed and a record book kept showing when and
what sentience the machine is receiving.
Before cleaning, the machine should be switched off and the plug removed from the socket.

POTATO PEELER
1. Potatoes should be free from earth and stones before loading into a machine, otherwise damage
to the machine will result.
2. Before any potatoes are loaded, the water spray should be turned on and the abrasive plate set in
motion.
3. The interior should be cleaned out daily and the abrasive plates removed to ensure that small
particles are not lodged below.
4. The peel trap should be emptied as frequently as required.
5. The waste outlet should be free from obstruction.
REFRIGERATORS
In order to maintain a refrigerator at peak efficiency, the following points should be observed:
1. Defrost weekly. The control should be turned to defrost, the racks should be emptied and
racks and interior surface washed, rinsed and dried. If the refrigerator is not defrosted
regularly excess frost accumulates on the cooling system, acts as an insulator and cause the
refrigerator motor to work longer than necessary, thus shortening the life of components.
2. The doors should be kept closed as much as possible otherwise if too much warm air is
allowed to enter refrigerator plant, it overworks and excess frost can accumulate on the
cooling system.
3. Food should be stored sensibly and in such a way the cold air can c circulate all around.
Excessive packing of food into refrigerator should be avoided.
4. A qualified engineer should be called in at the first sign of any defect in machinery operating
a refrigerator
FOOD MIXER
This is an important labor saving, electrically operated piece of equipment used for many purposes.

1. It should be lubricated frequently in accordance with manufacturer’s instructions.

2. The motor should not be overloaded. It can cause an obstruction to the rotary components.
3. All components as well as the main machine should be thoroughly washed and dried. Care
should be taken to see that no rust occur on any part. The mincer attachment knife and plates
will rust if not given sufficient care.
Mechanical equipments are slicer, grinder, bowl cutter, food processor etc.
FOOD SLICER AND CHOPPERS
Food slicers are obtained both manually and electrically operated. They are labor saving devises,
which can be dangerous if not operated with care. Because of this the working instruction should be
placed in a prominent position near the machine.
1. Care should be taken that no material likely to damage the blades is included in the food to be
sliced and chopped. If a piece of bone comes into contact with the cutting blade, severe
damage will result.
2. Each section that comes into contact with food should be cleaned carefully and drier after use.
3. The blade or blades should be sharpened regularly.
4. Moving part should be lubricated, but oil must not be allowed to come in contact with food.
5. Extra care must be taken when blades are exposed.

CHOPPER (HAND OR ELECTRIC)

The manual type should be washed and dried after use. Care should be taken with the interior blades;
they should be cleaned with a folded cloth.
The electric chopper should be thoroughly cleaned and dried after use, particular attention being paid
to those parts which come in contact with the food, care should be taken that no obstruction prevent
the motor from operating at its normal speed. Moving parts should be lubricated regularly in
accordance with the manufacturer’s instructions.

MASHER (HAND OR ELECTRIC)

The hand type should be washed immediately after use, then rinsed and dried.
The electronic masher should have the removal sections and the main machine washed and dried after
use, extra care being taken over those parts, which come in contact with food. Lubrication as for all
electrical appliances.
WATER BOILING APPLIANCES FOR TEA AND COFFEE
There are two type of boilers. Bulk boilers from which boiling water can only be drawn when all the
contents are boiling and automatic boiler, which provides a continuous flow of boiling water.
BULK BOILERS
Used mainly where large quantities of boiling water are required for a given time. They should be
kept clean, covered with the lid.
AUTOMATIC BOILERS
These water boilers have automatic water supplies and can give freshly boiled water at intervals. It is
important to see that the water supply is efficiently maintained; otherwise there is a danger of the
boiler burning dry and being damaged.
PRESSURE BOILERS
This is the type that operates many still sets, consisting of steam heating milk boilers and pressure
boilers providing boiling water. Care should be taken with the pilot light to see that it is working. As
with al gas fired equipments, it is essential that regular inspection and maintenance is carried out by
gas machine.
ENERGY CAN BE SAVED IN KITCHEN BY
1. Turn gas flames down once the food is cooked.
2. Use the lowest possible flame at all times, to correctly achieve the task.
3. Place lids on pots if you are boiling water or cook.
4. Turn off gas flames, ovens and hot plates when you are finished your work.
5. Cook food no longer than is absolutely necessary.
6. Preheat ovens only when you need them don’t let them to be on standby all day.
7. Check the effectiveness of oven’s doors and seal to prevent loss of oven heat.
8. Keep oven door close to prevent loss of temperature.
9. Keep refrigerators and deep freezers door closed.
MACHINERY
1. See that the machine is in correct running order before use.
2. The machine should be operated only by the person who is engaged for it.
3. Use a particular machine for a particular job.
4. When using mixing machine, never put your hand in the bowl until the balance hook or whisk
have stopped revolving.
5. Remove the plug first before cleaning.
6. There should be proper earth connection of the electrical machine.
7. In case of any doubt always inform the maintenance department.

EXPLOSIONS

The risk of explosion from gas is considerable. To avoid this, it is necessary to ensure that as is
properly lit. Never allow the gas to collect in oven or on range. See that there is no leakage on the gas
line or anywhere connected with gas supply.

CUSTOMERS SATISFACTION AND COMPLAINT HANDLING

Sources of getting information about guest feedback and complaints.
1. FORNT OFFICE: -
Register is maintained by the lobby manager.
2. SALES AND MARKETING: -
Register is maintained by the sales department.
3. ROOM GUEST COMMENT CARDS: -
These cards are dropped by the guest at reception and to be collective by the G.M. office.
4. RESTAURANT COMMENT CARDS: -
These comment cards go to the F&B Manager’s office every day.

Handling of guest complaints from any of above sources

1. These complaints are discussed in the morning HOD meeting.
2. Then handed over to the concern HOD for investigation and rectification step taken.
3. In case of kitchen complaint we handle accordingly.

Committee: -
Executive chef/ Assistant Executive chef/ area chef/ area manager/ F&B Manager sits together and
scrutinizes the complaint and decide in terms of rectification as per set measuring service standards
and inform the higher authority which is recorded form the source of information and one copy is to
be kept for future reference.
DISCUSS WHAT THE GUEST WANT TO DO
A good way to calm a guest is to ask what can we do to make the situation better for you.
EXPLAIN WHAT ACTION YOU WILL TAKE
Instead of saying ‘I will take care of it’ tell the guest what steps you are going to follow to solve the
problem and how long it will take. ‘I will call the maintenance department and ask them to send a
repairperson up to your room right away’ it should take about 15 minutes’.
FOLLOW THROUGH ON THE SOLUTION
If you can’t solve the problem yourself, stay in touch with the employee or manager who is handling
the problem to make sure that it is settled.
TO CHECK SATISFACTION
Guest will appreciate it if you check back with them if possible to make sure they are satisfied.

MEASURING SERVICE STANDARDS

S. No. Standards Yes No Na

1. Showing positive attitude
2. Take personal responsibilities
3. Use team work

HANDLING GUESTS PROBLEMS/ COMPLAINTS/ ANALYSIS/ MEASURING

S. No. Standards Yes No Na

1 Apologies for problem
2 Be understanding
3 Correct the problem quickly if can’t be solve
4 Discuss what the guest want to do
5 Explain what action you will take
6 Follow through on the solution
7 To check satisfaction

FOOD STORE REQUISITION FOR DIFFERENT DEPARTMENTS OF THE KITCHEN.

GROCERIES/ MATERIEL
3. The area chef is responsible for writing groceries required for this area.
4. The area chef checks the day’s function and writes the store accordingly.
5. The area chef writes the groceries requirements on a printed format are triplicate (attached) for
the day’s requirement, counter signed by the approved authority.
6. After receiving the groceries from the stores if anything is not available, must informed to the
chef’s office.
7. For materiel separate materiel requisition book is to be used (format attached)
8. In case of emergency after closing general store, the lobby manager is to inform and things are
withdrawn from the stores, which open in presence of security and lobby manager and is to be
entered in the key register.
PERISHABLE (VEGETABLES/ DAIRY/ EGGS)

4. All the perishable received by the receiving department is to be issued direct to the main
kitchen stores.
5. From the main cold room of the kitchen all satellite kitchens get their items for the day as
per their requirements.
6. Every day in the afternoon the executive chef takes the balance of the main cold room and
order the next day as per the parties and a la carte requirements (format attached), which
goes to purchase for ordering for the next day.
BUTCHERY

6. All the meat item received by the receiving department, quality is to be checked and approved
by the chef as per the standards lay down by the company.
7. all the meat items are to be processed and accordingly with a tag containing items, date of
packing and weighed and stacked in proper freezer at – 18degree C, following the method of
First In First Out.
8. Butcher has maintained a daily inventory sheet showing opening balance/ issue of the day/
processed if any and last is closing balance. This sheet has to be submitted in the chef’s office
at the time of closing of butchering.
9. Any meat item required by any of the kitchen must be against the inter department request ‘
from butchery to concerned kitchen’ and the items with the quantity which should be duly
approved by the chef on duty.
10. No issues are to be entertained after closing of butchery except in case of emergency, which
must be again to be recorded and raised, inter kitchen request duly signed by the area chef.

PROCEDURE FOR THE PACKED FOOD BEFORE PICKING UP BY SERVICE STAFF.

The chef on duty is responsible for the following steps before giving the food to the service staff for
the service to the guest.

12. To check the taste of the food.

13. To check the texture of the sauce or gravy.
14. To check the appearance of the food is to be eye appealing.
15. To check proper garnish as per the set standards.
16. To check the portion control as per the recipe, in case of a la carte or banquet function.
17. To check the food is to be picked up as per the specified time duration.
18. To ensure proper plate or container is to be used for a required quantity.
19. To ensure that hot food is to be served hot and cold food is to be served cold.
20. to ensure replenishment of food items for buffets is to be served hot or cold with proper
garnish.
21. In case of a la carte the food is to be picked up as per the KOT requirement.
22. Time and date of consuming the product should be clearly mentioned on the parcel container
or box ( Eg best before 1600. Hour, 20-01-2015)

GENERAL SAFETY AND FIRE FIGHTING

1. Report any fire no matter how small it is, immediately to operator by dialing ‘0’ or emergency fire
no. xyz-2555.
2. Know where the fire extinguishers are located and how to use.
3. Report any buildup on equipment to your supervisor; a grease fire is different than a normal fire
and needs special care of extinguishing so as not to make a fire worse; but familiar with the
methods extinguishing grease fires.
4. The deposal of old and/ or hot grease or fat require a special care of handling; know where to
dispose of this material and exercise great caution when handling hot grease.
5. The use of stove, oven and deep fryers require special information and care; learn how to regulate
the temperature and then use that information. If an oven or deep fryer is not lighted, make sure
that you have checked to see that the gas is shut off for few minutes before you attempt to light it,
failure to take this simple precaution has resulted in many signed heads and arms
6. If you smell gas or at all unsure of what to do, ask your supervisor to request assistance from
maintenance.
7. Kitchen hoods must be clean thoroughly twice in a month.
8. In case of fire switch off all the gas connections and close the main supply valve.
9. Close all electrical equipments and shut down the main switch.
10. In case of fire do not panic
11. In case of fire do not use elevators.
12. Always follow the fire exit staircase to come out of the building.
13. Always assemble near the assembling point and follow the instructions of your supervisors.
14. The assembling point for staff is near scooter parking behind the hotel.
15. From scooter parking the staff will be led by security or HRD to swimming pool area for the roll
call to be taken by personal department.
16. The assembling point for the guest is swimming pool area. The guest will be led by lobby manager
or front office manager to swimming pool through fire exits.

IN CASE OF MINOR FIRE

ROLE OF KITCHEN

1. Immediately inform security and telephone operator by dialing 2555.

2. Individual should inform

 His name and department
 Type of fire
 Location and area of fire

3. Start fighting the fire using appropriate fire extinguisher.

IN CASE OF MAJOR FIRE

ROLL OF KITCHEN

1. Immediately inform security and telephone operator by dialing 2555

3. Individual should inform
 His name and department
 Type of fire
 Location and area of fire

3. Start fighting the fire using appropriate fire extinguisher.

4. If evacuation is required; shift in charge of kitchen should take his staff attendance register

Pride Delhi SAFETY/ FIRE FIGHTING

5. Instruct all concern individual department persons to shut their electrical or gas equipment and
Approved by ___________
main valves Issued
of LPG supply by _______________Issue
should be closed. No.___01__Date_______
Designation____________________
6. All staff must evacuate using emergency fire exit staircase and make themselves available at
scooter parking (staff available point) for the roll call.

ON THE JOB SAFETY

The rules they are always changing to meet your operational requirement

NO RUNNING ANYWHERE, ANYTIME

Knife Handling

 Never carry you knife with the point up or out and never run with a knife in your hands. Always
exercise extreme caution when moving with a knife in your hands, and remember it is best to
sheath your knife before moving off the line and out the working are.
 Cut away your body and other people.
 When drying a sharp knife the edge away from you.
 Don’t leave them in a sink or any other place where they can’t be clearly seen.
 If your knife falls don’t try to catch it! Let it fall.
 Pick up or pass a knife by the handle not opening can.
 Don’t misuse your knife, it is for cutting or opening can.
 Keep your knife sharp, it is easy to use and therefore safer to use. You will be shown the proper
way to sharpen and hone your knife/ practice the technique.

Lifting and Carrying

 In the hotel kitchens, often times you will require moving or lifting objects or material of
considerable weight. To avoid injury and accidents you should always ask for assistance and help.
Don’t try to lift a heavy stockpot by yourself.
 An aid to lifting large pots; slip your side towel through the handle and grab it with both hands in
this way the strain on your back is equally distributed.
 When lifting keep your back straight and lift with your legs.
 Remember there are two and four wheeled carts to help move and transport material; you should
use these as much as possible.
 When handling anything of weight, make sure the floor area where you will be working is dry and
free of grease spills, if it is not, advise your supervisor.
 Pick up or pass a knife by the handle not the blade.
 Do not misuse your knife/ it is for cutting not opening can.
 Keep your knife sharp, it is easier to use and there for safer to use. You will be shown the
proper way to sharpen and hone your knife/ practice the technique.

During service

 During peak hours, remain calm and listen for orders from your supervisor.
 Do not argue with fellow workers, cooks or service personal.
 Using a glass to drink from is prohibited because they are easily knocked over and broken, the
result in broken glass in the mise en place.

Kitchen layout

 It is important to know where all steps and floor changes are help prevent tripping, accidents
become aware of the physical characteristics of the floor in the area in which you work.
 Keep the floors clean and dry/ clean any spills up quickly.

Food preparation equipment

 Because of the potentials to cause accidents, broken and in-correctly operating equipment
should be reported to your supervisor.
 Make sure that you know how to use a machine properly before you use it.
 Before adjusting or cleaning any machine makes sure it is switched off, or better unplugged.
 Due to powerful motors involved, make sure the machine is turned off when you plug it into
the outlet.
 Due proper attachments for “tamping or pushing” when using the meat grinding attachments.

Accidents

 Hotel policy concerning the reporting of on the job accidents; know what the policy is and
follow it.
THE MOST COMMON ACCIDENT

CUTS/ BURNS/ FALLS

 PREVENTION

 CUTS

Use knives properly, pay attention when using a knife, and use a glass for drinking, not for
scooping / the same goes for china.

 BURNS

Learn how to operate steam kettles and how to uncover the pots of boiling liquid/ steam burns
quicker than water, and penetrates deeper; handle all hot objects with a dry side towel; keep
handles of pan turned inside and away from passing persons; ask for help when moving large
amount of hot foods; assume all pots and pans are hot; do not put wet food stuff into the deep
fryer.

 FALLS

Know the floor characteristics of your area; wipe up and spills quickly ; when moving, walk, keep
your eyes open; keep passage way clear, when moving with hot food make sure you use the
traditional kitchen call of “HOT” as you go warn everybody in the area; use the proper techniques
when lifting heavy objects.

 ICE

Scooping ice, never use glass or ceramic because if it should break all the ice in the bin will have
to be thrown out. Use a clean, stainless or plastic utensil.

OTHER INFORMATIONS

DEPT: KITCHEN STEWARDING

TASK: Department reference
Procedure:
• The Man Power Structure consists of an Executive Kitchen Steward, a Kitchen
stewarding supervisor and a Utility worker.
• The key areas of Kitchen Stewarding are:
1. Kitchen Preparation Area.
This includes all the gas ranges, floor, kitchen hoods etc..
2. Dish wash.
The entire dish wash areas of kitchen.
3. Pot wash.
4. Colour coded Garbage.
(Correct Storage of Garbage)
-Green Garbage Bin: for Biodegradable Waste (Food –Wet wastages)
-Yellow Garbage Bin: Papers / Cartons and Tetra packs
-Red Garbage Bin: Cans/ Bottles and Polyethylene
5. Kitchen stewarding stores.
Chemical Store—storing chemical and cleaning materials
Equipment Store – Storing all EPNS, and Kitchen equipment.

Cleaning Schedule of kitchen and equipment

Daily Cleaning Schedule
The Weekly Schedule
Procedure:
There is a misconception that the more water used, the cleaner the equipment is going to
be. This is not true. Cleaning equipment is a very delicate matter. Many of these pieces
of equipment have high voltage connections and may be very dangerous if not cleaned in
the correct way. There are a few things one must know and enforce.
1. Water cannot be thrown on the range top.
2. All electrical switches must be covered with masking tape before cleaning starts
3. Water cannot be thrown in the ovens.
4. The top must be washed before the bottom.
5. Water cannot be thrown in the salamander.
6. Ice must not be used on the grill tops or the flat top ranges.
7. Hoses cannot be used to clean off any piece of equipment.

Garbage Control
Purpose: control on garbage disposal and segregation.
Policy Statement:

The correct handling and disposal of garbage is essential to ensure proper hygiene, compliance with local laws
and to exercise eco friendly awareness.

Procedures:

- All Chefs, steward, service and bar personnel will be instructed in the correct handling and disposal of
garbage. The Chief Steward will be responsible for this by conducting training sessions for all
concerned.

- Garbage in general will be split into wet (food waste) and dry (bottles, plastic, paper, etc). There will
be separate colour coded garbage bins in all kitchens so that garbage separation is done at the source.
Areas that have space constraints may not have colour coded bins, but will have two bins so garbage
can still be separated.

- Green bins will be used for wet garbage and Red bins for dry garbage.

- Wet garbage consists of food waste.

- Dry garbage consists of paper, cans, plastic, glass, etc.

- Regular checks will be made by the Chief Steward and senior Chefs to ensure full compliance with
garbage separation. Especially in the kitchens and at the dish washer landing table where waiters are
returning dirty plates and scraping food waste into the bin.
 - Bins must have lids on them at all possible times and pedal bins should be used in most areas. The only
area that is exempt from this is the wet garbage bin at the dishwasher landing table during service
periods. It would not be practical to keep the lid on this bin due to the frequency of its use.

- Bins will be emptied at regular intervals or as required.

- Bins must be washed out each night and sanitized.

- All garbage will be temporarily stored in the garbage rooms before being taken by Stewarding for final
processing.

- Transportation f garbage from temporary storage to final processing will only be done at a time when
there are minimal guests walking the island.

- Final processing of garbage will be as follows;

a) Dry garbage must be separated into glass, plastic, tins/cans and paper after which it will be
compacted or burned in the furnace.
b) Wet garbage will be liquidized and pumped out to sea. This will occur after midnight.

UNDERSTANDING THE BASICS OF HYGIENE

Purpose: To serve safe and hygienic made food to all the guests of Hotel Pride Delhi

What is food hygiene? It is protecting food from all forms of contamination, bacterial,
physical and chemical, it is prevention; stopping bacteria multiply or the spoilage of
food, destroying any bacteria in food but correct cooking methods or processing and if
food is unfit, discarding it.
Employee - Any person working in or for a food service establishment who engages
in food preparation or service, who transports food or Food containers, or who
comes in contact with any food utensils or equipment.
Equipment - All stoves, ranges, hoods, meat blocks, tables, counters, Refrigerators,
freezers, sinks, dishwashing machines, steam tables and similar items, other than
utensils, used in the operation of a food service establishments.
Food Borne Illness - A general term often used to describe any disease or illness
caused by eating contaminated food or drink.
Food Contact Surfaces - Surfaces of equipment and utensils with which normally
comes in contact, and those surfaces from which food may drain, drip, or splash
back onto surfaces normally in contact with Food.
Food Preparation - The manipulation of foods intended for human consumption by
such means as washing, slicing, peeling, chipping, shucking, scooping and/or
portioning.
Kitchenware - All multi-use utensils, other than tableware (such as pots, pans).

Sanitize - The effective treatment of clean equipment and utensils by an approved

process, which provides enough accumulative heat or concentration of chemicals for
enough time so that 99.999% of disease microorganisms are eliminated.
Tableware - Multi-use eating and drinking items, including flatware, knives, forks,
spoons, glasses, cups, etc.

What causes of contamination

Food can become contaminated at any stage during its production, processing
or cooking. Most foods naturally contain small amounts of bacteria that pose no
harm to people. But when food is poorly handled, improperly cooked or
inadequately stored, bacteria can multiply quickly and cause food poisoning.
Food poisoning may be caused by
For example, food poisoning can be caused by:
-Not cooking food thoroughly (especially poultry, pork, burgers, sausages and
kebabs)
-Not storing food that needs to be chilled at below 5°C
-Someone who is ill or who has unclean hands touching the food
-Eating the food after it has passed its ‘use by’ date

PERSONAL HYGIENE

What is personal Hygiene and importance?

Individual cleanliness and habits are called personal hygiene, to prevent the contamination and
protect us from getting ill

1.Always wash your hands before you enter the kitchen

2.Always check your grooming before start your work

3. Always work in proper uniform and it should be clean all the time

4 Wash your hands in wash besan (after smoking. After toilet, after the break, before start your
work, after clean the area,

5.Always wear chef cap while working in the kitchen

6.Wash your hair regularly, shave daily, always keep your nails clean & trimmed

7. Never smoke on working area.

8.Never touch and comb your hair in kitchen

9.Do not keep anything on floor

10.Keep garbage cover `all the time & don’t make the place dirty

11.Use fork or tong to pick up the food not by hands

12. Use a spoon to taste the food. do not use finger

13.Avoid touching the food with finger or hands

14.Always check before start the work that all the utensils are clean properly

15. Keep your table & place clean all the time, especially after finish the work clean it properly.

16. Do not clean hands by your apron, try to keep clean &dry duster in hand or use paper napkin.

17. Follow the company rules about the uniform and keep it clean.

18. Always be alert while storing the food, cooking the food and serving. Because small
carelessness can cause the food poisonings.

Correct hand washing procedure

Keeps hand washing sinks accessible anytime employees are present.
Last but not the lest- Dose Instant Anti Bacterial Soap on to your hands

Wash your hands:

• Before starting work
• During food preparation
• When moving from one food preparation area to another
• Before putting on or changing gloves
• After using the toilet
• After sneezing, coughing, or using a handkerchief or tissue
• After touching hair, face, or body
• After smoking, eating, drinking, or chewing gum or tobacco
• After handling raw meats, poultry, or fish
• After any clean up activity such as sweeping, mopping, or wiping counters
• After touching dirty dishes, equipment, or utensils
• After handling trash
• After handling money
• After any time the hands may become contaminated

High risk food

1. All kind of cooked meat & poultry /yakhani /chutneys.
2 Milk, fresh cream, custard & dairy products
3. Cooked rice, potatoes, pasta, noodles
4. Boiled eggs, mayonnaise, curd & other egg products
5. Prawn, lobster, cray fish, fish & other seafood items.
6-Pork

Colour Coded Chopping Boards

-Green: Fruits & Vegetables
-White: Dairy Products
-Yellow: Raw Poultry
-Blue: Fish & Seafood
-Red: Raw Meat
-Brown- Cooked Food
The colour coding of chopping board used in the hotel is as follows (Shown in the table below)
Potentially Hazardous Food Less Hazardous Food

R E D G R E E N

RED- RAW MEAT GREEN- FRUITS & VEGETABLES

B L U E

BLUE- FISH WH ITE- DAIRY PRODUCTS

READY TO EAT VEG. FOOD

Y E L L O W B R O W N

YELLOW- POULTRY BROWN- COOKED FOOD

READY TO EAT NON-VEG FOOD.

-Cutting boards will be cleaned and sanitized after each use and stored upright in the cutting board rack
to drain and dry off properly.

-Cutting boards can be scraped or planed down if they become too scarred from knife marks. These scars can
be havens for harmful bacteria if not addressed.

-Cutting boards that are warped and beyond cleaning must be withdrawn from the operation and discarded

Suma Tablets-D4-Sanitising tablets

Should be used for washing vegetables-2 tablets in 30 liters of water-which is 55PPM-Contact time 10
minutes
Probe thermometers- Shall be used to measure the core temperature of the food items

What is Danger Zone?

The temperature range between 5c and 63c that favors the growth of pathogenic microorganism.
What are hot holding and cold holding temperature?
Hot holding temperature –above 63 C
Cold serving temperature –below 5C
6.What is a dry storage temperature?
Dry storage temperature is 21C

FOOD SERVING TEMPERATURE

 Coffee / Tea 75ºc – 80ºc ( Serving Temp)

 Soup 65 ºc -70ºc ( Serving Temp)

  During the cooking the food which cooked above 65ºc for 15sec sec the food borne bacteria

will be killed.

 Walk-in +2 ºc -+7ºc for fruit / vegetable / panner /milk

 Deep fridge- meat , fish and poultry -18 ºc to -22ºc

 For prepared food kept in walk-in 0 ºc -4ºc

 For prepared non-veg food 2 ºc to 8ºc

 Ice cream temperature -17 ºc to-23ºc

 Reheating temperature 74 cº

 Boiling water temperature should be -100 cº

 Ice temperature is always-0 cº

 Pot wash taps water should be-40 cº

 Thawing temperature meat, fish and poultry should be- 21 cº ( in running water for 90 minutes)

 If Thawing in the walk-in -meat , fish and poultry should be kept at- 02-04 cº ( for 24 hours)

Pest Control

Within your area of work you may well come into contact with or see evidence of
a variety of pests. Many different species are attracted to food premises. The most common
types include:

-Rodents: Rats and mice particularly, though you may also

Encounter other native species locally.
-Flies: Bluebottles, cockroaches, house flies, mosquitoes,
Wasps, etc.
-Insects: Beetles, lice, flour mites, silverfish, weevils, etc.
Birds: Pigeons, crows, and other indigenous species.
Dogs/Cats: Domestic and wild varieties etc.
Whenever you see the following signs, be careful:-
Rodents: Black greasy stains on walls, marking the way they
Move around the area; also evidence of gnawing at Food or wood; bad odors and droppings
can also be detected.
Flies: Dead or alive bodies lying around, brown stains on Floor, larvae in dark corners;
Insects: Evidence of food spillages and foot or tail prints on flour.
Birds: Droppings; damage to packages, loose feathers.
Dogs/Cats: Smells, droppings and rubbish strewn around waste areas.

Do:
• Seal any openings into the building.
• Rodent proof and fly screen doors and windows, and keep them closed.
• Tidy waste areas and remove rubbish regularly.
• Eliminate all places where pests hide and breed.
• Keep stores well lit, stock held in tight lidded containers stored off the
ground and away from walls.
• Clean all areas regularly
• Clean up spills and spilt food scraps immediately.
• Keep waste bins lidded and disinfected regularly.
There are a number of practical things that can be done to assist in the prevention,
destruction and elimination of food pests. These we call good housekeeping and
during your day to day work you will be able to carry out some of them.
• Keep refuse areas and the outside of the premises clean and tidy.
• Keep lids on waste bins, empty and disinfect regularly.
• Cover all food awaiting preparation and on display.
• Wipe away immediately all spillages and spilt food scraps.
• Check food stocks regularly, rotate stock and store off the floor.
• Store food in rodent proof containers and keep lids on.
• Check all deliveries of raw foods and laundry for infestation.
• Keep drains gulleys clean and correctly covered.
• Report any sightings or evidence of infestation.
• Clean thoroughly all food areas at end of day.
• Don’t allow waste to build up.
• Report broken fly-killer units and empty bait trays.
• Never use fly sprays when food is openly on display.
• Clean all equipment and food surfaces after use.

Pests can be eliminated in a number of ways. We can list the methods either as
physical or chemical controls.
Physical: i.e. ultra-violet insectocutors, rat or mice traps, sticky fly paper.
Cockroaches are usually dealt with by regular visits by specialist
Pest control contractors.
Chemical: i.e. insecticides for insects and flies; poison bait is used for rats and
Mice.