Purpose

The purpose of this Standard Operating Procedure (SOP) is to establish guidelines and procedures for the operation of the kitchen at Taman Bebek Hotel.

Scope

This SOP applies to all kitchen staff at Taman Bebek Hotel.

Procedure

Food Preparation

1. All kitchen staff must comply with all food safety regulations and guidelines.
2. Kitchen staff must follow all recipes and ensure that all food is prepared with the highest quality ingredients.
3. Kitchen staff must maintain a clean and sanitary work environment at all times.
4. Kitchen staff must ensure that all food is properly labeled and stored.

Equipment Maintenance

1. Kitchen staff must maintain all kitchen equipment, such as ovens and refrigerators, and report any malfunctions to the appropriate personnel.
2. Kitchen staff must maintain an inventory of all kitchen equipment and ensure that all equipment is accounted for at all times.

Inventory Management

1. Kitchen staff must maintain an inventory of all food and supplies and report any shortages to the appropriate personnel.
2. Kitchen staff must ensure that all food and supplies are properly stored and rotated to prevent spoilage.

Cleaning Procedures

1. Kitchen staff must follow all cleaning procedures and schedules to maintain a clean and sanitary work environment.
2. Kitchen staff must properly dispose of all waste and ensure that all trash bins are emptied regularly.

Kitchen Safety