酒店 STANDARD OPERATING PROCEDURE

STANDARD OPERATING PROCEDUREDEPARTMENT: F&B Kitchen JOB TITLE: All Kitchen StaffTASK NO: 10.1.1TASK: Basic Mise en Place for the Main Kitchen CookEQUIPMENT REQUIRED:WHAT TO DOHOW TO DO ITWHYBasic Saucier mise en placeThe following items must be available in the main kitchen all the times. The cook has to set up the basic mise en place according to the list below. The basic mise en place includes food prepared, food ordered from the F&B storeroom and delivered from outside as per market listWhite Chicken StockDemi Glace, Beef Stock, Fish StockBolognaise Sauce, Brown StockTomato SauceCooked Tomato ConcasserLemonsHerbs, Spices & SeasoningsChopped & Whole Onions, GarlicFat, Oil ShorteningRed Wine & White Wine BrandyMushrooms, Mire PoixParsley (Sprigs And Chopped)Dill Sprigs Basil, Thyme, Sage, Rosemary, CilantroButter, Cream, Milk, EggFlour, Cornstarch, SaltVinegar (Red, White)CheeseSoup Of The Day, Standard Soup Rice, Raw And CookedPeeled Potatoes In Cold WaterCarrots, TomatoPrecooked And Dried PastaRoasted Chicken, Bread CrumbsIn order to produce the food required during any service period the basic mise en place has to be handy for speedy and efficient food production Only the organized kitchen staff is able to be consistent in our delivery of service.Kitchen organization is the key to consistently achieving customer delightPREPARED BY: APPROVED BY:DESIGNATION: Executive ChefSignature/DateDESIGNATIONSignature/DatePage 1 of 1