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    SOP

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    bell mail
    This standard operating procedure establishes policies for maintaining cleanliness and order in the kitchen and cafe of The Bro'z cafe. Key responsibilities include carefully opening the cafe each day, wearing proper uniforms and shoes, thoroughly cleaning all equipment and surfaces using antibacterial cleaners, ensuring all items are in good condition, and completing compulsory preparatory tasks like grinding espresso, blending powders, and refilling ice cube storage. The purpose is to safely serve meal requirements for all cafe staff.

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    SOP

    Uploaded by

    bell mail
    105 views2 pages
    This standard operating procedure establishes policies for maintaining cleanliness and order in the kitchen and cafe of The Bro'z cafe. Key responsibilities include carefully opening the cafe each day, wearing proper uniforms and shoes, thoroughly cleaning all equipment and surfaces using antibacterial cleaners, ensuring all items are in good condition, and completing compulsory preparatory tasks like grinding espresso, blending powders, and refilling ice cube storage. The purpose is to safely serve meal requirements for all cafe staff.

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    This standard operating procedure establishes policies for maintaining cleanliness and order in the kitchen and cafe of The Bro'z cafe. Key responsibilities include carefully opening the cafe each day, wearing proper uniforms and shoes, thoroughly cleaning all equipment and surfaces using antibacterial cleaners, ensuring all items are in good condition, and completing compulsory preparatory tasks like grinding espresso, blending powders, and refilling ice cube storage. The purpose is to safely serve meal requirements for all cafe staff.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    105 views2 pages

    SOP

    Uploaded by

    bell mail
    This standard operating procedure establishes policies for maintaining cleanliness and order in the kitchen and cafe of The Bro'z cafe. Key responsibilities include carefully opening the cafe each day, wearing proper uniforms and shoes, thoroughly cleaning all equipment and surfaces using antibacterial cleaners, ensuring all items are in good condition, and completing compulsory preparatory tasks like grinding espresso, blending powders, and refilling ice cube storage. The purpose is to safely serve meal requirements for all cafe staff.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    SOP : Kitchen / F & B Production

    Department : All Kitchen Staff (The Bro’z café)


    Operation time : 11.00 am – 8 pm (Monday to Sunday)

    Purpose of this SOP:


    Establish standard operating policies to maintain and safeguard
    the cleanliness of materials, equipment, and general areas of the
    cafe and to serve the meal requirements of all cafe staff.
    Opening
    1. Open The roller shutter carefully. Pull the band slowly and
    steadily to avoid a noise. When it is nearly at the top slow down
    even more to avoid the bang when it reaches the end.
    2. Clothing and shoes code
    a. Work in clean, wrinkle-free work attire.
    b. Wear loose fitting navy, black or khaki pants (cover the
    ankle).
    c. Wear the aprons provided by the supervisor (must be clean
    and have a neat appearance to be considered acceptable).
    d. Wear a scarfs or cap to cover your head (scarfs: girl and
    cap: Boy)
    e. No open toe shoes (like no flip flop or sandals)
    3. Cleaning progress
    a. Compulsory to Open the window and the fans.
    b. Clean and wipe all the equipment, tables, floor and chairs
    on the cafe. Always control the cleanliness of the area by
    using antibacterial cleaning liquid that already provided.
    c. Take all the dirty equipment and wash them properly to
    avoid scratch. Please make sure all equipment (coffee
    maker, heavy duty blender, normal blender and chiller) in
    a good condition and clean. Please ensure that everything
    in appropriate.
    d. Recheck, always coordinate and communicate with each
    other.
    e. Switch on the light and air cooler. Please switch off after
    used it. (Air cooler: Refill water and recheck everyday)
    4. Customer Services Part
    a.
    5. Compulsory task
    a. Fin ground espresso powder starch
    i. Boil 4 scoop fin ground espresso powder starch with
    4 (refer chiller machine) water.
    ii. Put boiled espresso powder starch into container.
    iii. Repeat step i and ii (2 times)
    iv. Cover and put in into the chiller.
    v. Make store requisition if the stock is thinning
    b. Tea powder
    i. Boil 4 scoop tea powder starch with 4 (refer chiller
    machine) water.
    ii. Cover and put in to the chiller.
    iii. Make store requisition if the stock is thinning
    c. All flavour powder (vanilla, strawberry, mango, green tea
    latte, chocolate. Milk tea, latte and cappuccino).
    i. Blend 2 cup powder 2 scoop water (16 oz for 8 cup)
    ii. Blend using normal blender until smooth and gently.
    iii. After blend, put it into container, cover and save it
    in the chiller.
    d. Ice cube storage.
    i. Refill it 2 times a day (11 am and 4 pm)
    ii. Clean the storage and handle with care.
    iii. Make sure sugar syrup boba stock is all well prepared
    (remind your supervisor- 2 days before)
    iv. Check all cups is enough ( if not, remind your
    supervisor).

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