The air is fresh, not smoky.
Music Music type and volume should be appropriate according to the time of the day.
Cleanliness Seating area and bar area should be perfectly clean hygienic
Plants Plants are fresh, clean, not dusty and well maintained, no dead leaves
Menus Menus are clean, fresh, updated with the daily special and not messed up
Bar counter The bar counter is clean and neat.
Floors The floor is clean, polished and dry.
Tables The tables and chairs are well arranged and neatly set.
If there is a candle/lamp on the table, it is lit.
Windows/doors The windows and doors are clean, no finger prints, well polished.
Curtains Curtains are clean, neatly arranged
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 6.06 DEPARTMENT : Restaurant TASK: Mise en Place
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
Understand the terms “Mise en place” means pre-preparation. Whatever will be used during service, to be prepared in advance i.e.
ensuring the equipment is sufficient and ready for use i.e. trolleys and trays are set up for breakfast, lunch and dinner
(Preparation before actual service)
Mise en place must be done in tidy and neat
Perform tasks assigned by Supervisor
Manager / Supervisor / Order Taker will instruct waiters to handle the mise en place i.e. trolleys/trays set up, cleaning and sorting equipment etc.
Increase speed of service The aim of mise en place is to facilitate a smooth and easy work flow, resulting in more efficient service
Sort silverware
Dry all equipment with a cloth for this purpose.
Sort into a cutlery container
Sort Chinaware Pile up the different items on the shelf
Sort glassware Sort by type and size. Place in different trays and store in drawers
Chinaware is not chipped, scratched, spotted or faded
General mise en place standards
Par stock of equipment sufficient for day-to-day operation
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 1 of 2
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 6.07 DEPARTMENT : Restaurant TASK: Back Area Duties
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
Breakfast Duties Linen is changed after Briefing.
Make sure that the linen book is taken with you. The linen is properly counted and entered in the book.
Replace fresh linen for dirty. If any items are not available, write in the linen book and inform the Supervisor. Specialty Night linen must be done separately.
Breakfast mise en place is completed and staff are assigned to lunch break by 12 noon.
When doing mise en place, priority is given to the following items:
Efficient service is ensured by stacking up side station and
restaurant back area with all necessary mise en place to get through the busy operation
Teacups, Teaspoons, Cereal Bowls, Small Knives and Forks, Dessert Spoons, Side Plates, Juice Glasses, Butter Pots.
Ensure to refill the buffet when following equipment is wiped:
Cereal Bowls, Plates and Juice Glasses.
Still Room must be cleaned and ready for service before 12 noon.
Juice Bottles and Milk Containers are washed and filled with water and kept in the respective place.
One Coffee Cona Pot are kept in the Still Room for Lunch Service
Teacups and Demitasse Cups are arranged on the cup warmers.
All items mentioned below (used for Breakfast) are stored:
Miso Soup Bowls, Japanese Breakfast Boxes, Egg Cups, Extra Cereal Bowls, Juice Glasses, Extra Teacups and Saucers.
The following racks are to be used during Breakfast.
Teacups, Juice Glasses and Water Goblets
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 2 of 2
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 6.07 DEPARTMENT : Restaurant TASK: Back Area Duties
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
General Duties If the recycling bins are full, empty and kept near the main washing area to be collected by the Stewarding staff.
Put Plastic bags on recycling bins
Ensure to use the steel trolley to transport equipment.
Make sure that the back area is always clean at all times. (the linen trolley is kept on the right of the bussing table.
No other outlet equipment is kept in the back area
Make sure that equipment is stacked properly.
Paper rolls and washing soap must always be available , if not ask the Stewarding to refill.
Ensure that the floor dry at all times.
Be aware of breakages. If any equipment is broken, place in the breakage bin and do not throw in the garbage.
The cutlery containers must be half filled with water.
Two extra containers must be kept near the sink for Teaspoons and Butter Pots.
Any tarnished cutlery must be dipped in the
chemical. Remember not to keep it in chemical for a longer period.
Dishwashing Machine must only be handled by Stewarding Staff.
If the garbage bin is full, the Steward must be informed.
No racks must be kept on the ground.
The staff allocated at the back area must check the cleanliness and mise en place, refill of the buffet every half an hour.
Always keep a check on the Hot Beverage mise en place at the Still Room
During the Lunch/ Dinner service, replace the juice glass racks with wine glass racks.
PREPARED BY: APPROVED BY: Stefan Schmid
Position: Signature:
Date:
Position:
Director of Food & Beverage
Signature:
Date:
Page 1 of 1
STANDARD OPERATING PROCEDURE
FOOD & BEVERAGE TASK #: 6.08 DEPARTMENT : Restaurant TASK: Guest History Cardex
JOB TITLE: All Restaurant Staff EQUIPMENT NEEDED:
WHAT TO DO HOW TO DO IT WHY
Accurate and complete records of preference of