SOP – Kitchen / F&B Production – Boiling Methods
Methods For Boiling Food In The Hotel Kitchen Every Cook should understand the basic principles of boiling and how to ...
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SOP – Kitchen / F&B Production – Microwave Oven Usage And Safety
Microwave Oven Usage and Safety Procedure No chef shall misuse the microwave oven through lack of knowledge, and the principal ...
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SOP – Kitchen / F&B Production – Food Handling And Sanitation
Standard Food Handling and Sanitation in the Hotel Kitchen While doing food handling & preparation, chefs have to be free ...
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SOP – Kitchen / F&B Production – Kitchen Staff / Chef Personal Hygiene
Personal Hygiene Standards for Chefs and Kitchen Staffs Germs carried by people are one of the major sources of foodborne ...
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SOP – Kitchen / F&B Production – Cooking Methods (Dry Heat And Moist Heat)
Basic Cooking Methods With Dry Heat and Moist Heat Cooking methods can be classified into ‘Moist Heat’ and ‘Dry Heat’, The Moist heat ...
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SOP – Kitchen / F&B Production – Plate Garnishing And Presentation
Kitchen SOP for Garnishing Food and Presentation All plates presented to the customer should have their garnishes prepared appropriately. Throughout ...
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