SOP – Kitchen / F&B Production – Kitchen Opening Duties / Preparation for Kitchen Service

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Preparation for Kitchen Service or Kitchen Opening Task

Before the kitchen opens for business, there are several tasks that need to be completed. First and foremost, all kitchen staff should arrive early enough to allow time for proper sanitation procedures. This includes washing hands, putting on clean uniforms, and checking that all equipment and surfaces are clean and sanitized.

Next, the kitchen staff should check the inventory and restock any items that are running low. This includes ingredients, spices, oils, and other necessary items. In addition, all kitchen equipment should be inspected to ensure that it is functioning correctly. Any broken or malfunctioning equipment should be promptly repaired or replaced.

Once the inventory and equipment checks are completed, the kitchen staff should begin the preparation process. This includes prepping vegetables, portioning meats, and making any necessary sauces or marinades. It is crucial to complete all preparation tasks efficiently and accurately to ensure that the kitchen is ready for service on time.

Overall, the kitchen opening duties and preparation are essential components of a successful food and beverage production operation. Adhering to the SOP ensures that all staff members are on the same page and that customers receive high-quality, consistent meals every time.

The purpose of this standard operating procedure for the kitchen is to prepare all mise en place consistently and promptly, to facilitate an efficient service delivery.

The kitchen operations service standards defined here will help the kitchen staff to achieve the hotel’s operational goals and standards.

Kitchen Opening Standard Procedures:

1) The Executive Chef or Sous Chef should ensure that kitchen employees arrive on duty at the appointed time.

  • All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes.

2) Explain the menu items daily before service to all Kitchen staff.

  • All the chefs should be familiar with the preparation of the different dishes.
  •  All the chefs should be familiar with the presentation and garnish required for each dish.
  •  Make sure the chefs are familiar with all the equipment, and plates needed in preparation.

3) Allocate the sections to respective chefs before service.

  • All chefs are briefed before each shift and are clear on their duties and responsibilities for service.
  •  Any special requirements for each shift or section should be highlighted.

4) Ensure that food production personnel work professionally and efficiently at all times.

  • Food production personnel are fully competent in the preparation of the required dishes.
  •  Chefs should adhere to all kitchen hygiene and safety procedures at all times.
  •  The Chefs should make sure that their work area is clean and tidy at all times.
  •  The Chefs should assemble all appropriate ingredients in advance to ensure efficiency and work productivity.
  •  All initial preparations are completed efficiently and items are stored correctly until required.

5) Assemble dishes in a timely and appealing manner.

  • The crockery is correct, clean, polished, and not damaged.
  •  Crockery is placed in a hot box one hour before service.
  •  Dishes should be prepared by the hotel’s standard recipes.
  •  The Sous Chef should lead kitchen service from the pass.
  •  All orders are dictated to by the sous chef or executive chef or on the kitchen order display system.
  •  Every dish is checked by the senior chef before leaving the pass for presentation, quality, and portion accuracy.

6) Ensure that the wash-up or stewarding area and equipment are clean and tidy.

  • All equipment should be kept in a clean and safe state at all times.
  •  Dishwashing machines are checked for cleanliness before use and maintained.
  •  Water is changed at least twice a day and is at the correct temperature at all times.
  •  Correct quantities of dishwashing detergent to be used and rinse aid are safely used.
  •  Waste disposal facilities are effectively used.
  •  Waiting for staff to correctly and safely clear, stack, and sort crockery, cutlery, and glasses.
  •  All breakages must be recorded and careless breakages by the staff should be noted and reported to management. 

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. Who is responsible for checking the employee’s grooming and punctuality?

Q3. Explain how the chefs should work professionally and efficiently.

Q4. Who is responsible to check and garnish the prepared dishes?

Q5. How to ensure that the wash-up area and equipment are clean and tidy?

SOP Number: Kitchen / F&B Production SOP – 2
Department: Kitchen / Food Production - Preparing the kitchen for service
Date Issued: 09-Sep-2018
Time to Train: 30 Minutes

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