11.kitchen(all kitchen staff2)所有厨师须知154-185.docVIP

PAGE PAGE 185 STANDARDS AND PROCEDURES DEPARTMENT: JOB CATEGORY: FOOD PREPARATION ALL KITCHEN STAFF HEAD: G . M . APPROVAL: DATE: TASK: POTATION OF PREPARED OTEMS STANDARD: NO FOODSTUFF WILL GO TO A GUEST UNLESS IT LOOKS FERST CLASS AND TASTES FRESH. PROCEDURE: When a dessert, main course, soup or pastry is prepared the fridge or storage area will be checked to make sure none if the same are present that could be accidently mixed up with the fresh batch. Should any of the same item be left it will be tasted to make sure it has not spo