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Nov 24, 2024
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docx
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Detail end of service procedures that you followed in restaurant kitchen including provisions for
waste minimisation, recycling and storage requirements of commodities, materials and equipment as
applicable: Egg & Bacon Toasted Panini Ham, Cheese and Tomato Croissant Eggs Benedict Scrambled
Chorizo Fresh Fruit Salad (VE, V, GF) Certainly! Here's a detailed description of end-of-service procedures in a restaurant kitchen,
including provisions for waste minimization, recycling, and storage requirements for the mentioned
menu items:
End-of-Service Procedures:
1. Cleaning and Sanitization:
All surfaces, equipment, and utensils used during service are thoroughly cleaned and
sanitized following the restaurant's hygiene standards.
Hot surfaces, grills, and ovens are turned off and allowed to cool down before cleaning.
2. Food Storage:
Perishable ingredients such as eggs, bacon, ham, cheese, and tomatoes are properly stored
in refrigerators at the recommended temperatures.
Non-perishable items like bread, croissants, and chorizo are stored in dry, cool areas to
maintain freshness.
3. Waste Minimization:
Excess food is minimized by accurately portioning ingredients during preparation and service.
Unused portions are saved for potential reuse or repurposing in the next service.
4. Recycling:
Items like cardboard packaging, egg cartons, and other recyclables are separated and placed
in designated recycling bins.
Glass and plastic containers from ingredients like fresh fruit salad are also separated for
recycling.
5. Composting:
Any food scraps that cannot be reused are collected for composting, contributing to waste
reduction and environmental sustainability.
6. Equipment Maintenance:
Grills, toasters, and other cooking equipment are cleaned and maintained to ensure they
function optimally for the next service.
Regular checks are conducted to identify any equipment issues that may need attention.
7. Inventory Check:
The inventory of all ingredients is checked to ensure that there are adequate supplies for the
next service.
Any items approaching expiration are flagged for use in upcoming dishes or highlighted for
disposal.
8. Labeling and Rotation:
All food items in storage are labeled with their date of preparation or arrival to facilitate the
first-in-first-out (FIFO) rotation system.
This ensures that older ingredients are used first to prevent wastage.
9. Staff Communication:
The kitchen staff communicates any specific instructions or notes to the next shift regarding
the remaining ingredients, any issues with equipment, or special preparation requirements.
10. Energy Conservation:
Unnecessary equipment is switched off to conserve energy.
Lights and other non-essential electrical appliances are turned off in the kitchen area.
11. Documentation:
Any incidents, challenges, or noteworthy information from the service period are
documented for review and improvement.
By following these procedures, the restaurant kitchen ensures a smooth transition between service
periods while minimizing waste, promoting recycling, and maintaining a clean and efficient
workspace.
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