Kitchen Operation Manual

KITCHEN OPERATIONS MANUAL
Kitchen
Operations Manual
Property of
BINOD’S KITCHEN (WWW.BINODBARAL.COM)
Head Office Phone 07908944999
Head Office Fax 07908944999`
This manual is the property of BINOD’S KITCHEN
(WWW.BINODBARAL.COM)
Of and is for use by current employees of BINOD’S KITCHEN
(WWW.BINODBARAL.COM)
Only. It is an offence to copy or remove this manual from a BINOD’S
KITCHEN (WWW.BINODBARAL.COM) . If found please contact the Head
Office number as listed above.
Contents
Hand washing
Washing hand is most important for BINOD’S KITCHEN
(WWW.BINODBARAL.COM) operation as
• To avoid cross contamination
• Personal hygiene reason
• To follow company policy and legislation
Confidential 4/3/2019

When, why and how need to wash hand for FOH in BINOD’S KITCHEN
(WWW.BINODBARAL.COM).
Why
Washing your hands is the best way to stop germ from
spreading. Think about all of the things that you touched at
work - from the telephone to the toilet, sink to fridge.
Whatever you did today, you came into contact with germs.
It's easy for a germ on your hand to end up in customer’s
food. Think about how many meal you served and will
servicing with your hands. You can't wear rubber gloves all
day long, but you can wash your hands so those germs don't
get a chance to make you, your colleague and customer sick.
When germs go down the drain, they can't make anyone
sick.
When

Before touching food (like if you're helping to prepare, cook,
bake, packing dispatching for example)
After using the Bathroom
After changing Bin
After Mobbing floor or Wiping table, there might chance to
chemical contamination
• after blowing your nose or coughing
• After touching telephone (in term of germs, BBC‘s
survey says Car Steering and Telephone are worse than
toilet bowl.)
• After touching mobile
• coming from out side outside
• Every change of work.
• after hand shaking with colleagues and friends
How
1. Use warm water (not cold or hot).
2. Use Antibacterial soaps ,
3. Work up some lather on both sides of your hands, your
wrists, and between your fingers. Don't forget to wash
around your nails. This is one place germs like to
hide. Wash for about 10 to 15 seconds - about how long
it takes to sing "Happy Birthday." (Sing it quickly two
times or just once if you go nice and slow.)

4. Rinse and dry well with a clean towel.
Or use
paper towel dispenser.
Hand washing is so important to maintain Binod’s Kitchen
(www.binodbaral.com)’s Standard and company reputation also to avoid
food poising to customer. If we don’t follow there will be chances cross
contamination , customer get s sick , we lost customer , we might loses
job , business might close , prosecuted , civil fine, prison sentence so
many thing might go.
Binod’s kitchen is all open kitchen plan so Hand Washing one of the
most important part of job.

Opening and closing procedure
open the door
• Alarm off
• Switch on light as required.
• Wash your hand
• Change the uniform.
Temperature check
• Fridge below 5
• Freezer 18 to -23
• Waking fridge below 5
• If temperature is not idle consult with Head chef
• All temperature must be recorded.
Closing procedure
• All temperature must be record and all equipment needs to double
check like as fridge and freezer door.
• switch off al gas with main supply
• Switch off light as required.
• Activate Alarm
• Close the door
General Kitchen planning
Head chef
3 o clock
• Change uniform.
• Wash your hand
• Record the temperature of freeze and freezer.
• Check the cooked food in stock.
• Double check in label and day dot.
Quarter past three
• Start cooking vegetable
• Prepare sauce
0430

• All lab and chicken should be cook
5 o clock
Rice and Pilaw rice need to be done.
Tandoor chef
• Change uniform.
• Wash your hand
•
4 o clock
• lamb and chicken need to be ready for curry
4 30
• for lamb and chicken nee to be ready marinating
5 o clock
• Naan and Paratha dough need to be ready.
Middle chef
• Change uniform.
• Wash your hand
• Make sure garlic ginger, Garam masala, cumin coriander by half
three.
• Half three to four help the chef. Cut salad for chef
•
Half 4 to 5
• Prepare onion Bhaji and samosa.
Kitchen assistance
• Change uniform.
• Wash your hand
• Soak rice
• Grind tomato and ready all spices for chef
• Sort it out delivery.
• Sort it out cooked meat and vegetable.
6 to half 9
• No preparation at all unless very quite. Make sure clean as you
finish.

• Don’t wait kitchen porter to mob for pool of water. Binod’s
Kitchen (www.binodbaral.com) working system is flat system
every one has to do everything.
• Head chef need to train his Tandoor chef, Tandoor chef need to
train his middle chef, middle chef need to train his kitchen porter.
Training is part of chef’s job. No one get promotion unless they
train junior.
Half nine to 11
• Operation goes slow so middle chef can prepare vegetable for
tomorrow.
The Menu:
BINOD’S KITCHEN (WWW.BINODBARAL.COM) menu offers an extensive
range of freshly prepared curry, kebab and bread to suit all tastes and
appetites. The focus of the menu is on fresh quality ingredients put
together in innovative and delicious combinations. The specially
developed BINOD’S KITCHEN (WWW.BINODBARAL.COM) sauces and
Garam Masala and relishes help to define each dish .
The Bread:
We got two type of bread, Naan and Paratha.
Our dough is baked to our own clay oven by our chef which is order to
bake.
The Bread we have made for us contain only natural ingredients and do
not contain any Soya product or Soya flour. All the flour we use in our
bread is self rising for Naan and whole meal flour for Paratha.. Our
Bread is not gluten free. Our Naan got dairy products in it.
The main flour we use is imported and is one of the best on the market.
The Bread does contain yeast in Naan dough . There is no yeast in
Paratha dough. The Naan bread is coated with onion seeds.
In Naan we normally stuff vegetable, spiced minced lamb, Peshawari
(variety of Nuts with sweet )and garlic to make variety.
The Lamb:
The Lamb we use in our curry from Newzerland. The lamb is cut and
ground by a local butcher to our specification.
The Chicken:
For our main Chicken for curry and kebab fresh A grade chicken
breasts. Then cooked in 100% vegetable oil.

Halal Meat
Halal meat is meat that has been killed in a particular way that is in
keeping with Muslim beliefs. BINOD’S KITCHEN
(WWW.BINODBARAL.COM) chicken is Halal and is suitable for Muslims.
The lamb is not Halal .
Curry preparation in pan
Curry will be constructed as follows from bottom up:
Curry Red
sauc
e
Yell
ow
sau
ce
Butt
er
crea
m
Chilli l
emon
sal
ad
to
mato
Curry
leaves
Cashew
Masala 2.5 1 2.5 curry 1
Mangalore 1.5 1.5 1 1 1 Manglo
re
1 3
Madurai 2.5 1 1 Madura
i
1 3
Korma 2.5 1 2.5 1
Jaishalmar 1.5 1 1.5 jaishal
mar
Aishwary 1.5 1.5 2 2.5 Mush
room
and
peas
1 1
Dansak 1 1 1 1 1 Bhoon
a
1
Curry 1 1 1 Bhoon
a
1
Pasanda 2.5 1 2.5 1
Chadani
Chowk
2.5 1.5 1 1 1 3 3
Bhoona 1 1 1 Bhoon 1

a
Aloo gosh 1 1 1 Bhoon
a
1
Sag gosh 1 1 1 Curry 1
All vegetable 1 1 1 Curry 1
Chana 1 1 1 1 Bhoon
a
1 3
Daal 1 1
Saag 1 1 1 Bhoon
a
1
Chat 1 1 1 1 Bhoon
a
1 3
Birayani 1 1 1 1 3
Madras 2.5 1.5 1 1 1 3 3
Patia 2.5 1.5 1 1 1 Bhoon
a
11 3
Bir. Sauce 1 1 1 1
Deradun 1.5 2.5 1/2 ½ 1 /2 1 1
Dopiaza 1.5 1 1.5 Jaishal
mar

Note: 1 = 1 tea spoon
Sauces preparation:
Tomato sauce
5 Tin Tomato peeled
31/2 service spoon Salt
7 service spoon Sugar
1 service spoon Monaco Garam Masala
3 service spoon Fenugreek leaves
21/2 service spoon Garlic and Ginger paste
4Tea spoon Yellow Colour
Blend altogether and make fine paste.
Yellow sauce (Onion Sauce)
30 kg Spanish onion
Vegetable oil
6 salts
4 g/g paste
12 green chillies
4 carrots
4 Green peppers
1 tin Tomato peeled
2 service spoon Turmeric
2 service spoon chilli
4 service spoon Cumin Coriander powder

3 service spoon Tomato paste
Put all ingredients in one big Lidded Pot and Cook on full fire for about 45 minute. Blend to make fine paste and finished
with 6 table spoon of yoghurt.
Addition recipe for above
Garam masala
Cumin
Coriander
Black cardamom
Green cardamom
Mace
Black pepper
Cinnamon
Bay leaves
Clove
All equal amount and dry roast in oven and make a fine powder.
Garlic Ginger paste
40 percent garlic and 60 percent Ginger both peeled and blend together with oil and little lemon juice just to keep
freshness.
Cumin coriander powder
40 percent cumin and 60 percent coriander mix together and grind to make fine powder.
1.2 Kitchen Uniforms

BINOD’S KITCHEN (WWW.BINODBARAL.COM)’s uniforms for kitchen staff are supplied and washed by a company called
Cottage linen.
:
6 x white chef jackets
3 x blue and white check chef pants
6 x bib aprons per week
The uniforms are rotated every week,
Jackets and aprons are only to be worn once.
It is the manager’s responsibility to ensure that there are enough uniforms for all kitchen staff.
1.3 Staff Benefits
Staff Meals
Staff may have a Curry and rice which is especially prepared for staff, staff can have from menu. When working shift over
5 hours. These burgers are to compensate staff members who have missed a normal mealtime at home. Food is provided
on the condition….
1. Food is for your consumption only
2. All food ordered for staff consumption must be recorded in end of shift by manger.
Staff Drinks
Staffs are entitled unlimited tea and Coffee per normal shift, the tap water at the restaurant is fit for drinking.
Staff Discounts
Staffs are entitled to a 25% discount on food and drink for their consumption only and do not include other members of
their group. If staffs are dining with other friends or family, only the staff member is entitled to a discount.
1.4 Kitchen Hygiene

Due to the nature of the working in a restaurant and because of strict hygiene regulations in force, all employees are
expected to follow the company procedure.
Washing Hands
It is critical that all staff ensure their hands are kept clean at all times. People not taking adequate measures to wash their
hands are extremely unhygienic and this can result in people getting sick – something Gourmet Burger Kitchen seeks to
avoid at all costs!!!
BINOD’S KITCHEN (WWW.BINODBARAL.COM) considers the failure of staff to wash hands appropriately, or the failure of
managers, and chefs to enforce the policy as negligence that can result in staff discipline being taken!!!
How to wash your hands
1. Use a generous squirt of anti bacterial soap
2. Clean fingernails with nail brush.
3. Lather hands – this includes both front & back and in between!!!!
4. Rinse hands well
5. Wipe hands dry using blue centre feed. Do not dry hands using aprons.
Hands must be washed at the following times:
 When you start your shift
 After eating
 After having a break
 After handling incoming deliveries and boxes
 Before handling any food
 After handling rubbish and bins
 After handling dirty dishes, cutlery and dish water
 After handling any chemicals
 After cleaning filters
 After going to toilet
 After smoking

 After each food prep task
 After blowing your nose coughing or sneezing
 After touching mouth, nose, hair or face
 After touching fridge handles, doors, door handles, railings and walls
 Before clearing dishwasher of any clean items
 After cleaning and plastering any cuts or burns
You can never be too clean or too cautious!!!!!
Finger Nails
Long fingernails harbour bacteria unless kept very clean. Staffs are encouraged to keep their fingernails short and clean.
Nail polish should not be worn in the kitchen.
Cuts & Plasters
All cuts are to be covered using the blue coloured plasters provided in the restaurant first aid kit. Kitchen staff should use
disposable gloves as an extra precaution if wearing a plaster on their hand or fingers.
Disposable Gloves
Staffs are to use disposable gloves when handling food. Gloves should be thrown out after a single use. For example if
gloves have been used to prepare mushrooms the set of gloves should be thrown out prior to undertaking further prep –
this serves to prevent cross contamination.
Ensuring Kitchen Cloths Are Clean
It is important that kitchen cloths are used appropriately to avoid the risk of cross contamination. Cloths used for wiping
food surfaces should not be used for general cleaning
Yellow & Green Scourers Throw out Every 1-2 Days
Steel Mesh Scourers Throw out Every 1-2 Days
Chopping board and knife

We used different chopping board for different food to avoid cross contamination.
Red raw meat
Brawn salad
Green vegetable
Yellow cooked meat
Blue fish and seafood
White bread and diary
All chopping board need to soak overnight in chlorine water once a week.
Washing & Body Odour
Staffs are expected to maintain high standards of personal hygiene. Staff should wash daily and are advised to wear
deodorant. Aside from the obvious health implications of not washing, working in a kitchen often requires working in
close proximity to other staff and body odour can be offensive. Please ensure hair is washed regularly. Please be
considerate of others!!!!
Hats, Hair, & How Its To Be Worn
Hats are to be worn in the kitchen at all times. This is an environmental health requirement. Hair falling out and dandruff is
extremely unhygienic – and also embarrassing when a hair turns up in food!!
We use white deposable paper hat which is need to be worn every member of staff in Kitchen.
. Only staffs with shaven heads are excused from wearing hats.
Staffs with long hair are to ensure that it is tied up and if necessary a hair net is to be worn. Managers and head Chef will
provide hairnets for staff.

Coughs & Colds
If a staff member has a cough or a cold they are expected to take the necessary precautions to minimise the risk of
infection. Staff should not blow their nose while in the kitchens. Staff may not use handkerchiefs as these harbour large
amounts of bacteria – instead staff should use paper tissues. After wiping or blowing your nose staff should wash their
hands immediately.
Jewellery
Kitchen staff may not wear jewelled rings, bangles, or wristwatches when working in the kitchen. Earrings should be a
plain stud.
1.5 Food Hygiene
The following section details the way in which food should be handled in the kitchen and restaurant in order to avoid any
health and safety issues.
Staff must note that they should never handle raw lamb or other meat / poultry and then handle a cooked product without
either washing their hands between tasks or by using tongs to handle raw products.
Avoiding Cross Contamination
To Be Completed
Ensuring All Kitchen Surfaces Are Clean & Sanitised
The most important aspect of cleaning is physical removal of germs using hot water, a detergent and 'elbow grease' to
remove food residues, especially fat. Disinfectants only work at their best on a surface that is already clean! Frequently
change cloths that come into contact with plates and utensils and wash in very hot water before re-use.
Handling Meat
When handling meat the following steps should be taken to avoid any potential for cross contamination or risk of food
poisoning:
Step 1: All our meat products that are delivered should be refrigerated as soon as possible following delivery.
Step 2: Keep raw and cooked meat separate during storage.

Step 3: Hands should always be washed before and after touching raw meat. This is very important!
Step 4: Ensure that meat is correctly rotated using the older produce prior to the newer produce.
These steps apply to all meat – Lamb / Chicken / Prawn / Sea food.
Step 4: At the end of the service, any remaining sauces from the bench top should be thrown away. These amounts
should be recorded as wastage.
Step 5: Never mix old sauces from serving containers with refrigerated fresh sauces.
Handling Salads and Garnish
Salads and garnish should be prepared fresh everyday. If there are salads left over at the end of a day, t. If sauces are not
fully used during evening they are to be thrown away. Please ensure all wastage is written down.
2.0 Kitchen Porter’s Role
The Kitchen Porter’s primary role is to assist the Chef in the general running of the kitchen. The Kitchen Porter’s main
responsibilities are….
1. peeled and slices and chop onion and vegetable
2. Prepare vegetable – As Chef requires
3. Wash and prepare rice and lentil
4. Prepare mushrooms
5. Cut tomatoes
6. Dishes for the kitchen.

7. Taking out the rubbish
8. Cleaning the kitchen as instructed by the Chef
9. Ensuring the rubbish outside the restaurant is kept in order
10.Assisting with Closing Clean-up procedures.
The Kitchen Porter’s are expected to assist with general kitchen cleaning / tidying duties throughout their shifts.
If tasks need to be completed and a staff member has time they are expected to assist or to take on tasks as requested by
the Chef or Restaurant Manager.
All Kitchen Porter’s answered and report to the Chef on duty.
3.0 Kitchen Porter’s Preparation Procedures
Grinding spices, cashew nut and blending yellow sauce and red sauce included is also part of kitchen porter
responsibility
If during the task you are required to handle other equipment or receive deliveries, remember to wash your hands before
returning to handling the bread.
Using The Electric Grinder and stick blender
Important! Only trained employees should operate this piece of equipment.
Step 1. Ensure grinder is on a dry flat level workspace and is in off mode.
Step 2. Connect Grinder to power mains.
Step 3. Put 200gm one at time.
Step 4. Every 15 minute give break to machine
.

Step 8. Use the operator handles to grind. Do not use your fingers!!!!
Step 9. When finished, return the thickness control knob to ‘0’ and draw the carriage back.
Step 10. Stop the machine by pressing the turning button.
Note!!! Always stop the blade to remove or place more tomatoes / onions onto the carriage then turn blade back on
to continue slicing.
Additional Tips
Be careful at all times to avoid slicing fingers!!!!
4.0 Kitchen Porter Cleaning Procedures
4.1 The Dish Washing
Winter halter Dish Washing Machine set up:
1. Reassemble machine components – After being cleaned the night before
2. Turn dishwashing machine on allowing the machine to warm up.
3. Check machine has enough machine detergent.
4. Check machine has enough machine rinse aid.
5. Top up dishwasher salt daily
Rinsing Plates Prior To Placing In Dishwasher:
1. Ensure the dishwashing water is clean and hot.
2. Use an anti-bacterial dishwashing liquid.

3. Staff should use dishwashing gloves
4. Wash plates / cutlery / other Items clean of particles / rinse
5. Place in dishwasher
Cleaning Procedure
Step 1. Every afternoon the machine must be drained and the wash tank refilled with fresh water.
Step 2. Press function button for 2 seconds, this button will now flash, which indicates the machine is now self-
cleaning.
Step 3. Wait until all the lights on the control panel have gone out before opening the door.
At the end of the night the machine needs to be cleaned inside and out and have the filters taken out and scrubbed.
Step 1. Remove the basket and flat filters; remove the drain filter and empty contents into the bin. Check the wash
arms and jets and remove any obstructions. Wipe the top wash and rinse arms with blue paper.
Step 2. Scrub all filters and the wash arms thoroughly and rinse off with water. Then replace them back into the
machine.
Step 3. Check the inside of the machine for cleanliness. Ensure all the parts, which were removed for cleaning, are
replaced.
Step 4. Leave door open, to allow the interior of the machine to air-dry.
Water Softening Instructions
Soft water is essential. Without this, your dishwasher will operate incorrectly and give poor washing results. Top up the
salt as soon as the Salt indicator comes on!
Hard Water Symptoms:
• White scale build up within the machine
• Streaking on glasses

• Poor washing results – a ‘Dull’ finish
• Rinse water temperature is low
• Washing time gets longer
To fill the machine with salts
Step 1. Unscrew the blue lid and place the funnel directly over the filler opening.
Step 2. Pour enough salts in until the salt indicator switches off, remove the funnel and remove any salt residues
from around the filler opening. Wash away any spilt salt, by running a wash cycle.
4.2 Cleaning the Extraction
Cleaning Procedure
The filters on the extractor hood must be cleaned everyday. The inside and outside of the extractor hood should be
cleaned thoroughly every day during the week.
Cleaning Filters
The extraction filters should be cleaned as follows:
Step 1: Wipe away excess grease using blue centre feed paper.
Step 2: Fill slim line grey bins two thirds full with warm water.
Step 3: Stir in 2 cups of powder degreaser. Insert filters and leave over night. Ensure filters fully submersed.
Step 4. Next day spray filters with warm water to clean away residue. (Use hose connected to tap).
(Putney uses Decarbonise)
4.3 Cleaning Deep Fryers
Emptying Oil
Important! Only trained staffs are to undertake this task.

Step 1. Ensure thermostat dial is turned off.
Step 2. Screw the drainpipe into the drain valve –Ensure firmly attached!
Step 3. Position metal boiler pot under the drainpipe.
Step 4. Strain Oil through Steel Sieve. Place Handle Out Of Harms Way So To Avoid Being Bumped.
Step 5. Open the drain valve slowly to avoid splattering
If drain valve becomes blocked use poker to dislodge particles. WARNING: do not insert any thing in the drain from the
front to unclog the valve. Hot oil will rush out creating an extreme hazard.
Cleaning Procedure
Step 1. Ensure fryer is off and empty of all oil.
Step 2. Remove pot of old or strained oil.
Step 3. Keep drain valve open and collect water with bucket.
Step 4. Using soapy hot water, scrub surrounds and fryer pot with steel wool.
Step 5. Dry out with paper towel.
Step 6. Refill fryer with oil and cover with lids.
4.4 Cleaning Fridges
Step 1. Empty fridge of contents
Step 2. Remove wire shelves. Wash as required.
Step 3. Spray interior with sanitizer and wipe.

Step 4. Wipe seals and hinges.
Step 5. Place items back in fridge
Step 6. Spray exterior with sanitizer and wipe.
4.5 Cleaning Cool Stores
Step 1. Lift everything off the floor
Step 2. Fill mop bucket with ultra floor cleaning detergent & hot water, then mop the floor.
Step 3. Remove everything from the shelf.
Step 4. Spray with cleaner / sanitizer and wipe with blue centre feed.
Step 5. Replace items back onto the shelf in an organised manner.
4.6 Cleaning Shelves and Other Kitchen Surfaces
Step 1. Remove everything from the shelf.
Step 2. Spray with cleaner / sanitizer and wipe with blue centre feed.
Step 3. Replace items back onto the shelf in an organised manner.
4.7 Cleaning the Floor
Step 1. Cover benches with greaseproof paper.
Step 2. Lift everything off the floor, placing it onto the covered benches.

Step 3. Sweep floor, under and behind fridges.
Step 4. Spread diluted degreaser onto the floor.
Step 5. Scrub with long blue handled scrubbing brush.
Step 6. Fill mop bucket with ultra floor cleaning detergent & hot water, then mop the floor.
Step 8. Dry with blue towels. The manager upon request will provide these.
Step 10. Move prep fridges and repeat process.
Step 11. Move fridges back into place.
Temperature Control in Kitchen
General kitchen guideline
Keep clean: store and working place should be keep clean and tidy all the time.
Separate raw and cooked food: all high risk food needs to keep separated and covered.
Cook thoroughly: all food should be cooked more than 82 degree, if reheating then more than 63.7.
Keep food at safe temperatures: all cold food should be keep below 5, all frozen above -18. All hot food should be keep
more than 63.7 degree.
Use safe water and raw material: all food should be washed before cook with clean water.
5.0 Chef Role & Responsibilities
The Chef is responsible for the day to day running of the GBK Kitchen. The Chef’s responsibilities are….
1. Overall operation of the kitchen during operation time .
2. Primary responsibility for the Tandoor and the fryers
3. Preparation of required quantities of sauces and batch Cooking

4. Set up kitchen for opening
5. Pre-opening preparation of other burger ingredients (Cook bacon, slice cheeses, mash avocado etc).
6. Oversee & train kitchen porters on preparation of vegetable.
7. Checking and ensuring kitchen is clean and highlighting area’s requiring improvement.
Ensuring Consistency:
All Chefs are expected to taste all sauces and to check all produce before service to ensure freshness and flavour.
Not liking a sauce or flavour is not an acceptable reason to not taste a sauce.
Any quality issues in regards to the sauces or any other ingredient must be reported to the Restaurant Manager / Head
Chef / Executive Chef.
Chefs should not over prepare food. It is very important that all food is prepared freshly. The fresher the food the better
the quality and flavour and this will keep our customers happy.
Under no circumstances are the cooking duties or responsibilities to be given to anyone who has not been authorised by
the Executive chef. This will be considered gross misconduct and may result in a written warning.
6.2 Using the Tandoor
Set Tandoor Temperature about 400 to 450. Tandoor need to clean at least one a month in side. Like taking out ashes etc.
6.3 Cooking Meat
Marinating of lamb , chicken , fish and prawn.

Deep Frying Samosa
Samosa to be cooked in the deep fryer need to be crispy in Patties and juicy me inside in actual stuff.
Cooking Time: 6-7 Minutes
Is Chicken Cooked? Chefs must put first in 140 temperature fryers for 3 to 4 minute for defrost then transfer to fryer
in 170.
Appearance: Golden Brown
Tandoor and Kebab
It is extremely important that chefs check that chicken is cooked properly prior to placing the chicken and lamb in
Tandoor. Failure to do so will be considered as gross negligence and disciplinary action may be taken. Chicken harbours
salmonella, and if chicken is undercooked can cause people to be extremely sick.
Deep Frying onion Bhaji
Onion Bhaji cook quicker due to the fact we are just reheating and making crispy however it is still important that chefs
make incisions in the core part of onion Bhaji also reach at least 63 degree centgrade.
.
Cooking Time: 3-4 Minutes
Is Onion Bhaji Cooked? : Chefs must make crispy and light.
Appearance: Golden Brown
Be careful not to burn the as this will ruin the flavour.
6.7 Cooking Onion Bhaji on serving time
G. Customers pay close attention to the quality of the Fries and it is important to ensure fries are served golden brown
and hot. To ensure this occurs follow the following steps.

Step 1. Ensure Oil Is Clean & Changed When Required
Step 2. Deep Fryer’s Thermostat to Be Set to 180°
Step 3. Cook For 3 to Minutes
Step 4. All Broken or Discoloured Bhaji Are Discarded
If onion Bhaji are not cooking to a consistent golden brown colour check the thermostat to ensure it is set to 170°.
6.8 Preparing Salads
6.9 Food Presentation
Ensuring food looks good is an essential part of the process before sending food out to a customer. The following are
some tips
7.0 Chef Preparation & Sauces
Food preparation and service
Batch cooking
• All vegetable sizzle with red chilli, cumin, and mustards seeds.
• In spinach we add zinger Julian and chopped garlic.
• Meat and chicken sizzle with whole masala and onion.
Turmeric, oil, salt, chilli, garlic paste and cumin coriander are basic spice for batch cooking but vegetable doesn’t go
cumin and coriander powder.
Basic spice for all curry (lamb, chicken, vegetable, sea food)
• Vegetable

• Oil
• G/G paste
• Salt
• Turmeric
• Chilli powder
• Tomato paste
• Tomato peeled
Lamb/ chicken
• Cumin / coriander powder
• Garam masala
• Yogurt
Seafood
Carom Sea
Basic marinating for Tandoor
• Lamb/ chicken
• Turmeric
• Chilli powder
• Salt
• Garlic ginger paste
• Mustard powder
• Cumin coriander powder
• Garam masala
• Fenugreek leaf
• Lemon juice

• Yoghurt
Seafood
• All of above with
• Carom seed
Garnish
1 All food goes with coriander except rice.
2 All curry goes with pepper.
3 All sea food and Tandoori dished goes with lemon along with Dansak and Chana masala.
4 Vegetable Birayani goes with tomato.
5 Lamb and chicken Birayani go with sliced boiled egg.

7.1 Chutney and drinks making
Ingredients
Mint Sauce
5 kg –Natural yoghurt
• 4 serving spoon sugar
• ½ spoon chilli powder
• 2 teaspoon salt
• 1 tea spoon Garam masala
• Fresh mint pure from two bunch stir all together nicely.
Cucumber Raita
• 5kg - Natural yoghurt
• 2 tea spoon salt
• ½ table spoon roast cumin
• 2 fined peeled and deseeded cucumbers
• ½ tea spoon Chilli powder
Tomato onion coriander salad
• 3 medium onions- finely chopped
• tomatoes deseeded and fine chopped
• Chilli powder
• Salt to taste
• Some coriander fine chopped
• Tips 50% onion, 45 % tomato, 5% coriander sourly hot

Made with square cut Green peppers 40 % and onion60 % and 60 and 40 ratios of Cashew nut and coconut, 1:10 vinegar
and cream with butter and Garam masala and Fenugreek leaves with reasonable salt.
Lassi
Indian Yoghurt drink
Can be sweet, salt and coconut flavour.
Method
Just blend with ice salt and sugar as required, salty Lassi flavour with roast cumin powder, sweet Lassi flavoured with
rose water and hint of coconut lease is sweet Lassi top coconut powder.
Mint sauce
7 7.10 Making Salad Dressing
Ingredients
¼ cup English Mustard
1 cup Cider Vinegar
1 teaspoon Salt
1 teaspoon Cracked Black Pepper
3 cups Extra Virgin Olive Oil
Method
Step 1. Thoroughly mix using food processor, mustard, honey, cider vinegar, salt and pepper.
Step 2. Slowly add oil while whisking all ingredients.

1 Batch = 900mls. Use by: 5 days
Store in an airtight container. Label, date, and initial the container.
FOOD PROTION
Curry
Our average food portion is 400 gm, normally in a portion.
Item pieces
Chicken derivative curry 6
Lamb derivative curry 8
Lamb (Tandoori) 6
Prawn (3x 2)= 6
aishwarya 5
Chicken Madurai 4
Lamb Madurai 8
Lamb Pasanda 6
cauliflower 6
Potato 6
Aubergine 6
Mushroom 2 serving spoon
Okra 2 serving spoon
Lentil 2 serving spoon
Spinach 2 serving spoon
Potato and cauliflower 3 each
Sag Aloo 3+ 1spoon spinach

But depends on size of pieces. Above date is according to BINOD’S KITCHEN (WWW.BINODBARAL.COM) standard cut.
TANDOORI
item pieces
chicken 6
lamb 6
prawn 3x2=6
Shiva special 6
Shish kebab 6
Mix grill 3chi/3 lamb/ 3shish/ 3 kabli/1x2
prawn
STARTER
ONION BHAGI --------3 PIECES
SAMOSA BOTH---------3 PIECES
DERADUN-----------------ABOUT 6 PIECES
SQID ------------------------ ONE DIANO
FEWA-----------------------2A SIZE CONTAINER OF POTATO, MUSHROOM, ONION RING, COUGATE,

8.0 Head Chef Role & Responsibilities
The Head Chef is responsible for the day to day running of the kitchen. The Head Chefs role can be broken down as
follows:
Preparation of Sauces and bath cooking
Head Chefs are expected to prepare and instruct other chefs or kitchen staff on adequate quantities sauces so as to
ensure there is always enough. The Head Chefs should follow the recipe at all times and ensure sauces taste as they
should.
Ensuring Food Quality
The Head Chef is ultimately responsible for the quality of the product that BINOD’S KITCHEN (WWW.BINODBARAL.COM)
serves to its customers. Chefs are responsible for their own cooking as well as the preparation of food by the kitchen
porters.
Minimising Wastage
Chefs should not over prepare food. It is very important that all food is prepared freshly. The fresher the food the better
the quality and flavour and this will keep our customers happy.
Ensuring Kitchen Cleanliness
It is the Chefs job to ensure that the Kitchen Cleaning Schedule is followed and that all kitchen staff completes their daily
duties correctly. It is the Chefs responsibility to ensure that the kitchen, surrounding work surfaces and floor are kept tidy
and clean at all times.
Ensuring Stock Is Rotated
The Chefs are expected to follow the stock labelling and rotation system to ensure product is identifiable and used in the
correct order.
Oversee Food Preparation
The Kitchen Assistants are there to assist the Chef so it is the Chefs responsibility to ensure they have sufficient work to
carry on with.

Oversee Staff Training
The Head Chef is responsible for ensuring that their staff whether they are second chefs or kitchen porters have under
gone adequate training in order to be able fulfils their roles.
Ensure the Kitchen Is A Safe Work Place
The Head Chef should ensure that staff are aware of the hazards through out the kitchen and ensure that staffs adhere to
BINOD’S KITCHEN (WWW.BINODBARAL.COM) Health & Safety Policy at all times.
The Head Chef has overall responsibility for the kitchen and should manage their staff to ensure the highest levels of
cleanliness and quality of food are maintained in accordance with company standards.
Head chef
Maintaining company standard and producing quality food in kitchen including quality control in
Tandoor and Starter section.
Maintaining cost of sale and labour with in line.
Working closely with store manager.
Giving training to junior staff.
Responsibility
• Adhere to company rule , procedure and standards
• Adherence to all food safety, health and safety and other relevant legislation.
• Production of food to company standard in exchange for printed orders.
• Management and training and development of all chefs working in your kitchen to ensure that aim
is met at all time.
• Checking deliveries for quality and quantity.
• Ordering all food stock for your unit.
• Ensuring that food cost, labour cost and wastage figure are with in company parameter.

• Performance of any duties required and providing they are with in your capabilities. Checking
perish stock usage against requirement.
• Cleanliness of working area and equipment, to company standard during services on closedown.
• Correct stock rotation and storage.
• Preparation of food item used on menu. Ensuring no shortage of food items.
• Defect in machinery to be reported to supervisor on duty immediately.
• Manpower of kitchen including recruitment of middle chef and kitchen helper position rota and
ensuring business need are protected through effective holiday and sick ness cover.
Authorities
Communication with the executive chef and manage and supervisor on duty, customer and
colleagues.
Standard of performances
• Quality of preparation and presentation of food.
• Skill, care and speed which duties are performed.
• Quality of services to public.
• Cleanliness of working and storage area.
• Appearances, time keeping and attendance.
• Degree of co operation with colleague and management.
• Speed of promotion of chef in your unit.
• Number of customer complaint / compliments.
Reporting to Manager or Executive chef.

Head chef designate
Head chef designate is chef who is trained in Binod’s Kitchen (www.binodbaral.com) as promoted from
Tandoor chef that we think has a skill and ability to be Head chef but has not yet had the chance to
prove this. The head chef designates role gives time to gain that vital experience needed to run their
own kitchen. This position gives the chef to demonstrate to running of their kitchen, that they have all
the skill and knowledge to be head chef and run business.
There will be an assessment criteria developed, which will be based on, assessment sheet, surprise
visit, understanding to business need, stock, health and safety and food and safety.
• Reporting to Manager , Head Chef or Executive Chef
Floating chef
Floating chef is chef who already was Head chef in other business but he need to prove this with in three
month in term of staff training, food safety, health and safety, stock, cost of sell. With in three month he
might need to Tandoor chef job or Middle chef job along with Training of food recipe, portioning, and
operating business and maintain of BINOD’S KITCHEN (WWW.BINODBARAL.COM).
• Reporting to Head chef, Manager or Executive Head Chef.

Tandoor chef
Always working under Head chef
Maintaining company standard.
Preparation lamb and chicken for Head chef.
Training to junior staff.
Covering head chef on his day off and his holiday.
• Reporting to Head chef or Store manager
Designate Tandoor chef
Tandoor designate is chef who is trained in Binod’s Kitchen (www.binodbaral.com) as promoted from
Middle chef that we think has a skill and ability to be Tandoor chef but has not yet had the chance to
prove this. The Tandoor designates role gives time to gain that vital experience needed to run their own
section. This position gives the chef to demonstrate to running of their section, that they have all the
skill and knowledge to be Tandoor chef.
There will be an assessment criteria developed, which will be based on, assessment sheet, surprise
visit, understanding to business need, stock, health and safety and Food and Safety.

Main job responsibility
Covering Tandoor chef on his day off and his holiday.
• Reporting to Head chef or store manager
Middle chef
Covering Tandoor chef on his day off and his holiday.
• Reporting to Head chef or manager
Kitchen Porter
Covering Middle chef on his day off and his holiday
• Reporting to Head Chef and Manger

Kitchen Administration
Chefs must ensure the kitchen administration is completed correctly and all tasks have been undertaken.
Daily Kitchen Prep Sheet
The Daily Kitchen Prep Sheet is a tool to ensure that both kitchen porters and chefs working the following day are made
aware of the food preparation requirements. Prep work is split between preparation hour 3 to 6 & 6 to 11 Operation Hour.
Chefs should consider the following things when completing the Daily Kitchen Prep Sheet:
To Be Completed.
Kitchen Cleaning Schedule
The Kitchen Cleaning Schedule is a daily guide of items that require cleaning on regular basis. The schedule is not an
exhaustive list and chefs are expected to use their initiative in determining what additional tasks need to be undertaken to
ensure the kitchen is kept clean. The sheets run Monday to Sunday. When a sheet has been completed the chef should
give the schedule to manager and request another sheet for the following week.
Fridge Temperature Sheet
The fridge temperature sheet is used to record the temperature of all fridges at the start of a days trading. The sheets
must be completed as a requirement of the EHO. The sheet is to be completed by the first chef to arrive in the morning. If
fridge temperatures of any fridge register greater than 5° please inform the manager. Bacteria can breed in temperatures
of 5° or greater. The sheets run Monday to Sunday. When a sheet has been completed please pass it on to the manager
and request another sheet for the following week.
9.2 Ensuring Kitchen Cleanliness
The cleanliness of the kitchen, cool store, and associated prep areas are the responsibility of the Head Chef. The failure to
ensure that the kitchen is kept clean and that cleaning schedules are followed will be viewed as gross negligence and in
extreme cases, result in disciplinary action being taken.
Key Area for Chefs to Target:
The Tandoor: The top of the Tandoor should be cleaned every night.

Burner Range
On Sunday the Burner range is to be disassembled and given a thorough clean. See Section 9.8, Sunday Clean
Dish Washers: The dishwasher is an extremely important piece of equipment that if not properly maintained will break
down.
Floor Surfaces: All floors are to be scrubbed every night. The Head Chef should ensure that a kitchen porter cleans the
corners of the floor in the kitchen once a week. Ensure all equipment is moved and cleaned the floor underneath is
cleaned regularly.
The Cool Store: The floor of the cool store should be scrubbed and then mopped at least once a week. Items should be
removed from shelves and the shelves should be cleaned using sanitizer.
Fridges: All fridges are to be kept clean. All items should be removed and the interior wiped with warmer water then
sanitised as often as required.
The Blender: If the Blender is not properly maintained it will continually break. Chefs are to check that the kitchen porters
have cleaned the Blender correctly every night before close.
To Be Completed
9.3 Ensuring Kitchen Hygiene
Ensuring high standards of kitchen hygiene is critical to the running of BINOD’S KITCHEN (WWW.BINODBARAL.COM).
The head chef is accountable for:
 Ensuring that the kitchen is kept clean
 All kitchen staff wash their hands at the appropriate times
 Disposable gloves are used when preparing food.
To Be Completed.

9.4 Ensuring Stock Rotation
Gourmet Burger Kitchen runs a “First In First Out” stock rotation system. This means that the first stock to arrive is the
first stock to be used. Stock rotation is a simple process and the only reasons for it being executed incorrectly are
laziness or poor management. The Head Chef is responsible for ensuring that all kitchen staff adheres to this process.
Day dot
All food needs to be day- doted, prepared items must be labelled with the Initial of the person who prepared the item, the
date they were prepared, and the date they expire.
Normally vegetable for 4 days and lamb, chicken, fish, and sea food for 3 day.
On All Food
9.6 Managing Kitchen Porters
Just as managers are responsible for ensuring the front of house staff receives guidance and supervision so must the
chefs ensure the same of kitchen porters? As English is very often the second language of kitchen porter’s chefs must
ensure that tasks are understood and completed correctly.
Kitchen Porters Are Completing Prep Correctly:
Kitchen Porters Are Kept Busy:
Kitchen Porters Follow Safety Procedures:
9.7 Managing Busy Periods
To Be Completed:

9.8 Sunday Clean Down
The Sunday evening clean down is the biggest clean of the week. The restaurant closes at 10pm allowing the chefs and
kitchen porter’s additional time to conduct a thorough clean. The chefs should ensure that the following items are given a
thorough clean.
To Be Completed.
9.9 Burner
Clearing Burner Holes: Grease and ash can cause burner holes to clog over time. This particularly affects the two burners
below where the majority of the beef is cooked. Blocked burner holes will cause the grill to not cook as hot as it would
otherwise and can lead to uneven distribution of heat. Each toolbox should contain a wire file that can be used to clear
the holes on a regular basis in between services to ensure the grill continues to function properly.
Removing Burners: Burners are able to be removed for cleaning or to be swapped with other parts of the grill (e.g. If one
burner is working less effectively as another). To remove a burner first remove all the rods, grill cradles, and brackets
from the grill (Also ensure the grill is not hot). Turn the burner anti clockwise taking care to not damage the pilot light in
the process.
Soaking Burners In Degreaser: Soaking a burner over night in a degreaser solution will assist in breaking down grease
that may cause burner holes to block. Only the head chef may undertake removing burners for soaking in degreaser. It is
important to manage the process so that the burner has adequate time to soak but also has time to dry off and
reassembled the next morning.
Faulty Igniters:
Blocked Pilot Lights:
Checking For Gas Leaks:

Detaching & Reattaching the Gas Hose:
Ensuring Safety Cables Are Correctly Attached: 9.9 Equipment Handling
Fryer
Oil need to change twice a week. Ideally Friday and Monday. Its all depend on business of store. Frying temperature
should 140 to 170. 140 for defrost samosa, to make crispy 170.
Troubleshooting
If it doesn’t work first
Switch
Check emergency stopper.
Fuse
Keema Machine (Mincer)
Clean as you use.
Park in fix and stable place
Always use according to manufacture instructions.
Always use white stick to push meat.
Troubleshooting
If it doesn’t work first check
Switch
Fuse
Blender
Does not use for long time, give some break.
Clean as you use.
Always hang in right place.

Troubleshooting
Switch
Fuse
Grinder
Keema Machine (Mincer)
Clean as you use.
Park in fix and stable place
Always use according to manufacture instructions.
Does not use for long time, always give some break.
Troubleshooting
Switch
Fuse
Temperature probe
Always keep clean
Use probe wipe to clean
When you storing , always switch off and disconnect wire.

9.11 Ordering
The Daily Order Sheet is used to place orders that are required daily. Chefs are responsible for placing orders in the
evenings for:
• Mg and sons (Vegetable and dairy )
• WB Poultry (Meat ,chicken and sea food )
• Monaco (Dry Goods)
• Chemicals (Zenith)
WB Poultry
Meat, chicken and seafood Order is to be placed by the most senior chef on duty in the evening . When counting stock,
chefs should count all meat in all fridges / cool stores. Three days week Monday, Tuesday and Thursday they do next day
delivery.
When counting the remaining stock chefs should check the expiry dates on boxes and packaging. Chefs should ensure
that the meat is of a good standard and suitable for use the next day..
Orders are to be placed by fax using the WB Poultry Fax Sheet.

Mg and sons
Vegetable Order is to be placed by the most senior chef on duty in the evening. When counting stock, chefs should
count all produce in all fridges / cool stores. Frequency of order is 6 days a week except Saturday. They don’t delivery on
Sunday.
Please ensure that produce is of a good standard and suitable for the next days use. Check expiry dates on items such as
milk and sour cream.
Orders are to be place using the phone. Please ensure orders are spoken slowly and clearly in order to prevent confusion.
Monaco
Dry Foods order is to be placed by the most senior chef on duty in the evening. The order is to be placed once a week
on. . When counting stock, chefs should count all ingredients including open packet.
Orders are to be place using the phone. Please ensure orders are spoken slowly and clearly in order to prevent confusion.
Zenith
Before placing order must check in stock .
Once a week.
10.0 Food Hazard Analysis
10.1 Meat Hazard Analysis Flow Chart
Process Step Food Safety Hazard CCP Preventative Measure Control Limit Monitoring
Procedure
Corrective Action
Raw Product
Purchase
Ordering too much
product and
subsequent
No Check stock levels daily Rotate stock. Label
and date stock clearly
Stock rotation Clearly labelling
product. Staff training

deterioration of
product
Product
delivery
Harmful bacteria or
foreign bodies
present in or on
food
No Check delivery dates,
temperatures and
condition of food
Manager to checks
product on arrival
Visit supplier
every 6 months.
Check
temperature on
delivery
Reject deliveries outside
agreed parameters
Storage Bacterial growth or
further
contamination or
cross
contamination by
micro
organisms/chemica
ls
No Store at safe temps (5
degrees or below), clean
fridges, separate foods
correctly
All food must be
covered when
refrigerated, separate
raw and cooked
foods. Stock rotation
Check temps in
the morning and
evening.
Following
cleaning
schedules.
Visual checks
Adjust temps if required.
Clean again if required.
Separate foods if
required.
Preparation
for Cooking
Growth of bacteria
if at room
temperature for too
long
No Minimum time when
moving meat from main
fridge to chefs cooking
fridge. Put meat into dry
airtight containers.
Ensure hands and
equipment are clean
Do this first thing in
the morning when the
kitchen is cooler. Use
correct boards when
handling meats. Use
hand wash sinks
Check fridge
temps. Follow
cleaning
schedules.
Visual checks
Staff training
Cooking Survival of bacteria Yes Cook all meat well and
serve immediately.
Clean all equipment at
the end of each service
The equipment is
serviced every 6
months
The chef is
expected to
check the meat
is always
thoroughly
cooked
Keep cooking until you
are confident that the
food is adequately
cooked
Cooking –
Rare/Medium
Rare Burgers
Survival of bacteria Yes Inform the customer
that there is a
requirement for us to
cook the burgers
properly for there own
safety.
Ensure the staffs are
aware of informing
the customers of this.
The Manager is
to ensure that
staffs are
properly trained.
Staff training
10.2 Chicken Hazard Analysis Flow Chart
Procedure
Corrective Action
Raw Product
Purchase
Ordering too much
product and
No Check stock levels daily Rotate stock. Label
and date stock clearly
Stock rotation Clearly labelling
product. Staff training

subsequent
deterioration of
product
Product
delivery
Harmful bacteria or
foreign bodies
present in or on
food. Poor control
of temp
No Check the product is
properly chilled. Check
the vacuum pack seal is
not broken. Check the
date and condition of
product
Reject any packs with
broken seals
Visit supplier
every 6 months.
Check
temperature on
delivery
Reject deliveries not
outside agreed
parameters
Storage Bacterial growth or
further
contamination or
cross
contamination by
micro
organisms/chemica
ls
No Store at safe temps (8
degrees or below), clean
fridges, separate foods
correctly. Place chicken
into refrigerators as
soon as it is delivered
All food must be
covered when
refrigerated, separate
raw and cooked
foods. Stock rotation
Check temps in
the morning and
evening.
Following
cleaning
schedules.
Visual checks
Adjust temps if required.
Clean again if required.
Separate foods if
required.
Preparation
for Cooking
Growth of bacteria
if at room
temperature for too
long or further
contamination
No Chicken should be
marinating at the start
of the shift before the
cook in Tandoor . As
soon as possible the
chicken should be
returned to the fridge
The chicken must
always be prepared
on a clean work
surface
Visual checks
and follow policy
procedures
Staff training
Cooking Survival of bacteria Yes Chicken must be
cooked in Tandoor at
400 degrees. When the
chef thinks the chicken
is cooked he must cut
the breast open and
check the meat is white
and the juices are clear
The chef must cut the
chicken to ensure
cooking is complete
The chef is
expected to
check every
breast before
cooking
Keep cooking until you
are confident that the
food is adequately
cooked and staff
training
10.3 Sauce Hazard Analysis Flow Chart
Procedure
Corrective Action
Preparation
of Sauces
Contamination –
physical and
bacterial
Yes Ensure you are using
the correct chopping
boards and disinfected
surfaces.
Wash all utensils in the
Stock rotation.
Decanting sauces into
clean containers on a
daily basis.
Follow shelf life
Stock rotation
monitoring by
the chef and
manager
Clearly labelling
product.
Staff training on
company procedures.

dishwasher to ensure
they are clean.
Clear the work surface
to minimise the risk of
contamination by
foreign bodies.
Date stamps all sauces
with the date the sauce
was made and what the
sauce is.
instructions.
Dispose of excess
sauces at the end of
each service.
10.4 Salad and Garnish Hazard Analysis Flow Chart
Procedure
Corrective Action
Product
delivery and
storage
Bacterial and
physical
contamination.
Salad deterioration
due to temperature
No All salad should be
checked on delivery.
Vegetable/salad delivery
boxes that have been
delivered to the
premises must not be
put into the fridge as
they are likely to have
been on the ground and
may be contaminated.
No produce should be
kept on the floor.
All vegetables need to
be kept in disinfected
containers preferably
in the fridge
Visual checks Policy implementation
and staff training
Preparation
of Salads
Chemical and
bacterial
contamination
No All vegetables must be
washed before they are
prepared for the salads
and garnish .
Ensure the sinks are
clean before they are
used to wash
vegetables.
.
All prepared salads and
garnish must be kept in
the fridge
Ensure all equipment
is clean and
disinfected after each
use.
Ensure hands are
washed before prep.
Use the appropriate
colour coded
chopping board for
salad preparation.
Ensure fridges are
clean.
Visual checks.
Check temps of
fridges.
Set cleaning
procedures.
Staff training.
Adjust fridge temps as
required.
Using the Physical Yes The chef/constructor Visual checks Visual checks Visual checks

salads contamination and
Bacterial
contamination
must visually check
each salad before using.
10.5 Dough Hazard Analysis Flow Chart
Procedure
Corrective Action
Dough Contaminated by
chemical or
physical object
No The bread must be
covered
Expect goods o
delivery
Visit bakers
premises every 6
months
Reject contaminated or
poor quality product.
Storage Extra
contamination
No Store the bread in
airtight bread bins
The lids must remain
on containers at all
times
Visual check by
the duty
manager
Staff training and
procedures
Serving Contamination on
dirty surface or grill
Yes Clean grill and work
surfaces
Visual checks The chef should
visually inspect
each burger
before use
Monitor work areas.
Following cleaning
schedule
Cleaning Contaminated bins No Bins are to be cleaned
and disinfected each
night
Cleaning list checked
each night
Manager to sign
off cleaning list
Staff training
Chemical:
Glass and stainless steel cleaner for glass: steel, , mirror, window, chrome,
and ceramic
Lift off: kitchen floor / heavy duty industrial sanitizer
Oven cleaner: oven and fryer
Bleach: Toilet
House keeping : wall floors, floor , paintwork, cookers , light fitting, all
kitchen equipments .
Hand wash: Anti bacterial soap
Lemon floor gel: floor cleaner
Descaler: water scale remover
MPD washing up liquid: Manual washing up purposes.

Auto liquid: dish washing machine
Things to know as Head Chef
EHO Visit Preparation :
The Health and Safety at Work etc Act 1974 gives Local Authority Inspectors a wide range of powers, including the power
to
• enter premises at any reasonable time
• carry out examinations and investigations
• take measurements, photographs and sample
• take possession of an article (telling you why and giving you a receipt)
• have articles dismantled and tested
• require information and take statements
• inspect and copy documents
So I will detail below what they are looking for
• Review last inspection what we have improved.
• Preliminary discuss with the duty manger.
• Proposed of inspection
• Identification of are of food activity like food preparation, production, storage, the process and staff involved.
• Identification of customers base
• Identification of HCCAP that may we use.
• Record of staff training in terms of health and hygiene.
• Discussion with any staff responsible for monitoring and corrective action at critical control point he also confirm
that control is effective.
• Physical examination of premises.
• Temperature control during storage, cooking, cooling, reheating, thawing, preparation
and Delivery of Food.

• The absence of cross contamination and good handling technique( adequate use of colour
chopping broad and knife , using gloves, covering food all the time, thawing meat and fish in controlled
temperature which is cold room)
• Cleaning and disinfection ( record of planned Cleaning schedule , sanitizer,)
• Personal hygiene( clean full uniform, replenishment bacterial hand was liquid, blue paper roll, gloves)
• Good Receiving procedure( raw material), Temperature record on arrival , reject procedure like if
broken, damaged or inadequate temperature)
• Stock storage and rotation
• Pest control file.
• Complaint file.
• Accident file.
• Waste and refuse ( like we got contract with O’HARA for waste oil, refuse collection
from Albion or PHS)
• Finished product handling and delivering( We got sealing machine, and hot bag)
• Management control system(my visit for Audit, kitchen training include health and hygiene training,
ongoing HACCP training for manager and supervisor, all basic information we also put in our system )
• Structure ,equipment and facility(which is design, lightning , ventilation, drainage, water supply clean
toilet with all utilities, changing room, first add , storage are)
Golden Rules
Was you hand and wear uniform before start ant work.
Health reports any sickness immediately.
Follow cleaning schedule
Use sanitizer in work surface and in equipment.
Always clean as you go

Never allow pool of dirty water to collect. Keep utensil and work surface dry.
Keep food cover all the time.
Don’t leave any food in room temperature.
Don’t put open can in fridge.
First in first out on stock.
Do not mix chemical always use according to manufacture instruction.
Don’t decant chemical from original container.
Do not under estimate business.

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