Kitchen SOP Template

A professional Standard Operating Procedure (SOP) template to standardize your kitchen operations and ensure consistency.

Time: 30 minutes before service

Step 1: Check all equipment is working

Step 2: Verify ingredient freshness and storage

Step 3: Sanitize all food preparation surfaces

Step 4: Review daily specials and menu changes

Hand Washing: Every 30 minutes and after handling raw food

Hair Nets: Mandatory in food preparation areas

Gloves: Changed between handling different food types

Temperature Check: Cold storage below 5°C, hot food above 60°C

Mise en Place: All ingredients prepared before service

FIFO Method: First In, First Out for all ingredients

Portion Control: Use standardized measuring tools

Quality Check: Taste test before serving

Step 1: Properly store all leftover ingredients

Step 2: Clean and sanitize all surfaces

Step 3: Log wastage and inventory

Step 4: Turn off equipment and lock storage

FNBMASTER provides structured SOP training for your entire kitchen team.