Hotel Kitchen SOPs -Standard Operating Procedures- guide that ensures hygiene, safety, and operational efficiency in a hotel kitchen
- admin
- Dec 2, 2025
- 2 min read
Hotel Kitchen SOPs
1. General Guidelines
All kitchen staff must wear proper uniforms, hairnets, and gloves.
Maintain personal hygiene: clean hands, trimmed nails, and no jewelry.
Arrive on time and be ready for pre-service briefing.
Follow FIFO (First In, First Out) for stock usage.
Report any equipment faults or hazards immediately.
Avoid wasting food; handle all items carefully.
2. Food Preparation SOP
Steps:
Receiving & Storage:
Inspect food deliveries for quality and freshness.
Label and date all ingredients.
Store items at correct temperatures:
Dry goods: cool, dry place
Refrigerated items: 0–5°C
Frozen items: –18°C or below
Preparation:
Wash fruits, vegetables, and meats thoroughly.
Use separate cutting boards for meat, vegetables, and seafood.
Follow standardized recipes to maintain taste and portion size.
Ensure raw and cooked foods are never cross-contaminated.
Cooking:
Preheat ovens, stoves, and grills as required.
Monitor cooking temperatures and times.
Taste and adjust seasoning according to recipes.
Plating & Presentation:
Serve food attractively and hygienically.
Ensure portion sizes match the standard.
3. Kitchen Cleaning SOP
Frequency: Daily, Weekly, Monthly
Daily Cleaning:
Clean all work surfaces before and after use.
Wash and sanitize knives, utensils, and cutting boards.
Sweep and mop floors.
Empty trash bins regularly.
Weekly/Monthly Cleaning:
Deep clean ovens, grills, fryers, and refrigerators.
Check and clean ventilation hoods and exhaust systems.
Descale coffee machines and water filters.
4. Equipment Handling SOP
Only trained staff should operate kitchen equipment.
Inspect equipment before use.
Turn off equipment after use.
Report any malfunction immediately.
Follow manufacturer’s instructions for cleaning and maintenance.
5. Food Safety & Hygiene SOP
Wash hands before handling food and after handling raw items.
Avoid touching face, hair, or other non-food surfaces during cooking.
Maintain proper storage temperature for all food items.
Keep cooked food covered until serving.
Use sanitized utensils for serving.
Monitor shelf-life and discard expired items.
6. Inventory & Stock Management SOP
Maintain stock levels and record daily usage.
Rotate stock using FIFO method.
Inspect storage for pests or spoilage.
Order supplies in advance to avoid shortages.
7. Waste Management SOP
Separate wet, dry, and recyclable waste.
Dispose of food waste in designated bins.
Avoid mixing cleaning chemicals with food waste.
Follow local regulations for waste disposal.
8. Safety SOP
Keep fire extinguishers and first aid kits accessible.
Be cautious while using knives, hot surfaces, and machinery.
Clean spills immediately to prevent accidents.
Report injuries or accidents immediately.
9. End of Day SOP
Clean all work surfaces and equipment.
Turn off stoves, ovens, and other electrical appliances.
Store leftover food safely according to guidelines.
Log daily production, consumption, and wastage.
Secure kitchen and storage areas.