Methods of Whisking, Handling and Folding Egg White and Egg Yolk
Preventing Cuts While Working in the Hotel Kitchen
Preventing Fire While Working in the Hotel Kitchen
SOP - Kitchen / F&B Production - Boiling Methods
SOP - Kitchen / F&B Production - Cooking Methods (Dry Heat and Moist Heat)
SOP - Kitchen / F&B Production - Cooling Cooked Foods
SOP - Kitchen / F&B Production - Equipment Handling, Cleaning and Sanitising
SOP - Kitchen / F&B Production - Food Handling and Sanitation
SOP - Kitchen / F&B Production - Handling Rolling Stock / Trolley
SOP - Kitchen / F&B Production - Holding of Preparerd Hot / Cold Foods in Kitchen
SOP - Kitchen / F&B Production - Kitchen Closing Duties
SOP - Kitchen / F&B Production - Kitchen Opening Duties / Preparation for Kitchen Service
SOP - Kitchen / F&B Production - Kitchen Staff / Chef Personal Hygiene
SOP - Kitchen / F&B Production - Menu Planning and Menu Design
SOP - Kitchen / F&B Production - Microwave Oven Usage and Safety
SOP - Kitchen / F&B Production - Operating Food Processor in Kitchen
SOP - Kitchen / F&B Production - Operating Industrial Blender in Kitchen
SOP - Kitchen / F&B Production - Operating Industrial Food Steamer
SOP - Kitchen / F&B Production - Operating Meat Slicer / Slicing Machine
SOP - Kitchen / F&B Production - Pest Control Policies
SOP - Kitchen / F&B Production - Plate Garnishing and Presentation
SOP - Kitchen / F&B Production - Preparing and Handling Hot Foods
SOP - Kitchen / F&B Production - Standard Food Service Temperature
SOP - Kitchen / F&B Production - Using Cooking Equipments in Hotel Kitchen
Sous Chef / Chef de cuisine Duties and Responsibility

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