Page of CR-0013 STANDARD OPERATING PROCEDURE TASK: HOW TO SET UP THE PANTRY SECTION TASK NUMBER: DEPARTMENT: DATE ISSUED: CR-0013 F&B – Chinese Restaurant Jan 2005 GUEST EXPECTATION: That food is served fast & efficient from the kitchen with all required condiments and dishes TIME TO TRAIN: 15 minutes Why is this task important for you and our guests? Answers: To To To To maximize guest satisfaction ensure dishes are served fats and efficient ensure the pantry is set up with required condiments for service ensure the pantry staff are trained on their responsibility Page of CR-0013 STEPS 1) Service cutlery HOW/ STANDARDS Replenish service cutlery according to the par stock and the expected business level TRAINING QUESTIONS Why should you keep the par stock and expected business level in mind? Why should you check the cleanliness? Check cutlery cleanliness, free from tarnish and stained 2) Chinaware Replenish chinaware according to the par stock in the storage cabinet Why should you follow the par stock? Why should you check the cleanliness? Check chinaware cleanliness, free from stain, chip and crack 3) Condiments Prepare enough condiments before the restaurant open Why should there be enough condiments? 4) White board Make sure the white board is updated with the latest info; reservations, VIP’s and their private room, dishes n/a, etc Why should the white board be updated with the latest? Why should you know the VIP’s and their allocated private room? 5) Pantry area Ensure the pantry area is clean, the floor not slippery, no unnecessary equipment and other items lying around, etc Why should the pantry be clean? Why should the floors not be slippery? Why should the mise-enplace be easy available? Make sure all mise-en-place is in easy reach Page of CR-0013 Now ask the Trainee to practice the whole task from start to end to test competency Get trainee to practice Summary questions: Why Why Why Why Why Why Why Why Why 10 should you keep the par stock and expected business level in mind? should you check the cleanliness? should you follow the par stock? should you check the cleanliness? should there be enough condiments? should the white board be updated with the latest? should you know the VIP’s and their allocated private room? should the pantry be clean? should the floors not be slippery? Why should the mise-en-place be easy available? PHOTO INDEX #01 ... check the cleanliness? should you follow the par stock? should you check the cleanliness? should there be enough condiments? should the white board be updated with the latest? should you know the. .. sure the white board is updated with the latest info; reservations, VIP’s and their private room, dishes n/a, etc Why should the white board be updated with the latest? Why should you know the. .. VIP’s and their allocated private room? 5) Pantry area Ensure the pantry area is clean, the floor not slippery, no unnecessary equipment and other items lying around, etc Why should the pantry be