Food Production SOP

A photo of chefs-preparing-food-in-the-kitchen

The term food production is used in many places like homes, hotels, restaurants and other hospitality establishments. Food production involves the preparation of raw materials which are transformed into readymade food products for human consumption. The actual process undergoes various sections starting with basic things like cleaning, sorting, preparation and adding ingredients in correct proportions. The hospitality industry is part of the service industry that consists of many sections of food preparation and cooking. Food and beverage industry is one of the major contributing sectors under the hospitality industry.

There are numerous sources of ready-made food like hotels, caterings, and event organizations e.t.c.  To understand more about these it is essential to know how food is processed in the kitchen.


To provide quality food and beverage at the competitive price to customers


It covers the preparation and production of food and beverages.


Mis-en-place:           Pre-preparation

SIN:                            Store Issue Note

RM:                            Restaurant Manager


The Chef shall be responsible for the implementation of this procedure.


  • The Chef shall plan the menu of the day and cost it.
  • The Chef shall conduct morning briefing every day to communicate the menu to the cooks and cleaners and any other issues regarding kitchen operations.
  • The Chef shall give the cooks standard recipes.
  • Cooks shall request the items required for production by filling in a SIN.
  • The Chef shall authorize the SIN.
  • The storekeeper shall weigh items and issue to the kitchen department.
  • The users of each section shall sign for the received goods from the store.
  • Cooks shall prepare Mis-en-place for the menu items in line with the standard recipe given by the Chef.
  • Cooks shall cook food as per the standard recipe that was given by the Chef.
  • The chef or the Restaurant Manager shall taste the food.
  • In case of any anomalies, the Chef shall instruct the cooks on the correction mode.
  • Once ready, the Chef shall ensure that the food is maintained at the right temperature before serving.
  • Cooks shall ensure they are ready for service by checking that their mis-en-place for service equipment is all set.
  • The Chef shall receive the order from the waiters and read it out to the cooks in various sections for service of food and beverage.
  • Cooks shall portion food, plate it, garnish and present it to the waiter/waitress for service.
  • The Chef shall retain the white copy.
  • In case the food is returned to the kitchen by the guest’s request; the Chef shall acknowledge receipt of the food by signing the initially raised order as a cancellation for control purposes.
  • The Chef shall give an alternative if requested via the company’s standard ordering procedure.
  • At the end of the service period, the Chef shall stock take leftover food not sold and closing stock.
  • In the case of food spoilage, the Chef shall note it down in the food report book and discard.
  • The Chef shall account for the kitchen copies to the restaurant manager.
  • Cleaning in the kitchen shall be carried out in accordance with the established company cleaning procedure.

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