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Training Department

WOK Station S.O.P

Employee name Date of Join

Employee ID Trainer / T. Contact

Starting Date Ending Date

Evaluation Date Score I/A

Training info:

Time from Time to

Location Transport contact

Training Materials A/N Training Tools

Uniform received Training Auditor

RM Contact HRD Contact

Training Steps:

1. Tell: One to one meeting to read and discuss the SOPs.2. Do: Trainer work on station to show and explain the standard procedures.3. Show: Trainee work on station to practice and implement the standard procedures.4. Coaching: Trainer provides his trainee performance feedback.

Trainee Basic Duties:

1. Be on time.2. Respect your trainer.3. Listen carefully and completely.4. Maintain your personal hygiene, and washing hands procedures.5. Maintain the cleanliness of the work station.6. No Mobiles.

Training Department

Standard Operation Procedures

WOK STATION:

A. START-UP PROCEDURE

1. Hygiene2. Equipment3. Stock

B. STANDARD COOKING

1. Ingredient 2. Equipment3. Standard portioning4. Presentation

C. EXECUTION / ORDER PROCEDURE

1. CO responsibility2. WOK man responsibility3. Timing

D. SOLVING PROBLEMS

1. Customer complain2. Unexpected operation problem3. Staff behavior

4. Product problem

A. START-UP PROCEDURE

PROCEDURE EXPLANATION

1. Hygiene

a. Complete Uniform

b. Proper Hand Wash

1. Hygiene

a. Wearing a complete Uniform in the kitchen will provide the staff a safe and professional appearance.

b. The basic requirement should every 15 minutes to Wash our hands in 20 seconds in proper way.

2. Equipment

a. Burnerb. Exhaustc. Chillersd. Sauce Table

2. Equipment

a. Before we start our operation in the kitchen we need to double check all equipment, small ware and stock materials.

b. Always make sure that you have excellent:

Power Supply Water Supply Clean Drainage

a. Burnera. Heavy Duty

1. Start-up procedure

Before you open the burner, we must check first the tuber of the Gas in a right condition

Check the water supply, by testing the water cleaner

Check the Drainage The burner must be clean and visible of

dirt inside so it will provide a good flame Double check the availability of the Gas

and Water supply to your Manager Check the operating bulb of the burner

like Pilot and the pressure in a good condition

1. Operating

We start to use Long nose Lighter to make our

Flamer to start a fire and together by using the Pilot

When we start the initial flame, we will test the higher flame by using the Pressure

It must be color blue when we visualize And should not or less color yellow to

avoid any chemical reaction By using the Pressure it will control the

low and high flame If you notice the yellow flame please don’t

use it and you need to report to your Manager for proper maintenance or maybe for maintenance cleaning

2. Closing procedure After using the Burner, let it cool down first

before cleaning to avoid burns Make sure the Gas tuber is close The Pilot and the Pressure are also close to

avoid Gas Drop Use the proper cleaning by Washing,

rinsing, and sanitizing The burner inside should not stock any dirt

for any fire coloration Double check any switch and must be turn

off

2. Exhaust1. Start-up procedure

Before turn on the Exhaust, check the condition and cleanliness to avoid stocking the air flow

The turn on, make sure there is good flow of air and fresh air

Check the sound condition Clean Filters is a must to receive the Fresh

air properly and useful Make sure there is complete Exhaust

window Make sure the oil drainage is clean and

empty

2. Operating

The staff must know the main switch of the Exhaust

Check the Exhaust Window in proper location

Test the air circulation as well in fresh air Don’t let the oil drainage make it full

3. Closing procedure In closing time, the Wok man must turn off

the Exhaust before cleaning Take out all the Window and clean one by

one Careful in cleaning Make sure take out of visible of grease or

oil Check all the Drainage of oil in upper part

of the Exhaust

3. Chillers 1. Start-up procedure

Check the door in proper condition The Gasket should not have visible of

damage to have a proper flow of air inside Check the drainage inside and should not

block any dirt Must not have any noise from Compressor Should have perfect leveling of Grille plate Cleanliness is a must inside and out The temperature must reach in 2.4*C Double check the location of the Fridge

must far from wall at least 10 cm Prepare some plastic container for heavy

items or either for raw meats that located in the bottom part

Check the level list of food product Check the FIFO principle

2. Operating

Before connect to the power connection must Check the voltage of the unit

Wait for 5 minutes until will reach in right temperature of 2.4*C

Make sure there is complete and good condition Of grille plate

Don’t block the Air circulator for proper flow of cold air inside at least 10 cm far from fan

Don’t full the Chiller Don’t allow the door is open in long time Don’t put any Hot item for safety and

technical reason

3. Closing procedure

Before cleaning the Chiller must unplug the power to prevent electric shock

Must be clean and dry inside and out After cleaning plug the power connection

and must be no visible of moist Double check always the Air Circulation Check the Compressor in a right condition

3. Sauce Table and if the Compressor is on the top of the Chiller ,please don’t put any heavy items to prevent accident or technical problems

Double check the Gasket must be in good Don’t unplug the power for maintaining

the right temperature (2.4 *C) Relocate all food product in proper area Less product inside, more chance of good

flow of air and reach in right temperature

1. Start-up procedure

Check the table in proper condition Cleanliness is a must inside and out The temperature must reach in 2.4*C Double check the location of the Table

must far from the burner at least 10 cm Prepare the Sauce Ambers Locate all sauce item according the level

list Each sauce Amber must have each sauce

ladle Make sure there is proper cover each

Amber

2. Operating

Make sure the Table is clean inside and out and no visible of moist

Make sure we have 10 pieces of Amber that fit in the table

The Amber must not reach the inner layer of the table for freezing temperature

Make sure check the plug and no visible of moist

Temperature must reach in 2.4*C

3. Closing procedure

Unplug the unit before cleaning Make sure when you cleaning, the plug

must be in the dry surfaces or area Do the proper cleaning, wet the rags with soap

Small Wares or Utensils

and rinse with hot water with rag also, don’t let moist the machine part of the unit

Make sure clean also the wheels After cleaning lock the wheel and put

them in

b. Small Wares

This utensils must in good condition and clean.

Need to use properly and safe such as:

1. Flat ladle / round wok ladle Use for turn or stir fry the noodles or rice

one each wok

2. Wok Use for roll or toss the item with intense

fire 3. Sauce ladle

Use for measuring the sauces in right portion six pieces is required

Scissors Use to cut the plastic meat item ( careful

in cutting ) 4. Stainless small bowl

Use in portioning of vegetables in right measurement

5. Ring

Use to put the finish product in presentable way one each wok area

6. Wok brush Use to clean up the used wok for another

batch of cooking preparation area

c. Stock Utensils This utensils are using for stock the food items

or for refilling such as:

1. Sauce table Deep Containers This containers are using for the sauces Maintaining the right temperature Ten container in one sauce table

2. Fridge Deep Containers This containers are using for holding the

freshness of the vegetables or salad Must clean and dry before put the item

3. Stock

a. Availabilityb. Quantityc. Quality

a. Stock

Make sure double check the stock list or inventory of each product.

Must CO is daily updated according to Production plan by informing the Manager

Make it sure check the Quality of Ingredients by means of:

1. Temperature – must reach in 4*C or below temperature

2. Texture – check the freshness of the product3. Bar Codes – make sure the product is updated in 24

hours duration

B. STANDARD COOKING

PROCEDURE EXPLANATION

1. Ingredients Identification 1. Ingredients Identification CO is responsible to upgrade all ingredients to

the Wok Man Must understand and identify all ingredients in

proper uses, time of cooking, flavor, and appearance such as:

a. Sauces Oyster sauce, Teriyaki sauce, Regular sauce,

Spicy sauce, Soy sauce, and Sirracha hot spicy sauce.

b. Vegetables Broccoli, Cabbage, Onion, White mushroom,

Chestnut mushroom, Shitake mushroom, Red Bell pepper, Carrots, Baby Corn, Mung bean and Green onion

c. Meats/Seafood Beef, Chicken, Shrimp and smoked Beefd. Noodles Japanese Udon and Chinese Egg (Chow Mien)

noodlese. Rice (Wakay) Jasmine (Thai rice) and Chinese (Fan) ricef. Others Oil, egg, salad dressing

2. Proper Using of Equipment 2. Proper using of equipment

1. Must understand the skills or technique of handling the Ladle and Wok.

2. Wok Man should take care the equipment while using in operation such as:

a. Wok

b. Ladle

c. Flame

d. Ring

3. Presentation Presentation

Make it sure the finish product have a nice and balance appearance because “Eye Eat First”

By checking the: a. Texture – complete ingredients and color (don’t over cooked)

b. Temperature - ( 65*C or above )

c. Aroma – Customer must scent the ingredients

d. Packaging – in good condition & no visible of

dirt or damage

4. Standard Portioning Must implement the standard quantity of each Ingredient to minimize food cost and to maintain the real flavor.

Follow the standard procedure of cooking Use per gram each item and ounces for liquids

B. EXECUTION / ORDER PROCEDURE

PROCEDURE EXPLANATION

1. CO & WOK MAN 1. CO (COORDINATOR)

Is in charge before start-up the operation. He is responsible to make task to the Wok man. He monitor the availability and quality of the

product. He is the one who refill the line station (also

known as the Runner) Responsible to maintain or upgrade the Wok

man in proper and standard way of cooking. He double check the finish product in discipline

way He communicate to the Dispatcher to maintain

the flow of First In First Out ordering system.

2. WOK MAN (line cooks) He is in charge in front line in the kitchen. Responsible in cooking a proper and has good

quality product He is the one who will prepare or set up the

Wok station according to required equipment and utensils.

He will maintain the cleanliness of the area. He will follow the task of CO

2. Timing 2. Timing

1. 2-3 minutes

Maximum must finish the product with good quality.

3. FIFO System To know exactly the first order will come out.

4. Cooperation To the Dispatcher is a must to provide the Wok

man the whole the detail of the ticket or the order.

5. Proper Communication Assuring and follow up orders in the right

information and maintain the sequence of chaotic operation.

Pushing the Wok Man in flexible approach.

B. PROBLEM SOLVING

PROCEDURE EXPLANATION

1. Costumer Complaina. Taste and Quality of the

productb. Wrong portioningc. Mishandling the productsd. Physical, Biological or

Chemical Contaminatione. Unhygienic practices

2. Unexpected Operation Problema. Power interruptionb. LPG Gas leakc. Accident casesd. No water supply

Double check the product according to Food safety awareness.

Always upgrade the skills and knowledge about standard cooking.

Good personal hygiene must be practice all the time

Upgrade the Basic food Safety

Report immediately to your CO / Manager for quick action

In case of LPG Gas leak closed the main valve of the Gas line supply and report to your CO/ Manager to inform the maintenance department.

In case of accident make sure we have enough first aid kit or conducting proper Emergency practices.

If we don’t have water supply report immediately to your CO or Manager for refiling or either call for maintenance.

If delayed products or out of stock, tell to your CO / Manager in advance for immediate action.

Example:1. We can borrow products in near branch2. Can call in advance the commissary for

delivering the product.3. Manager can use alternative product

depends on approaching the costumer.

3. Staff Behavior Staff Behavior CO will provide an disciplinary action if any of his

staff not following him Focusing in operation is the key for smooth flow

of ordering, don’t play around while on working. Be professional cook or like a Chef Listen carefully to your CO/Superior Be a good team player Teamwork is a must Practice the word ASK

A – attitudeS – skillsK - knowledge

4. Product Problem Quality and Quantity

a. Quantity

b. Quality

The first thing you need to do is report to your CO to inform the Manager about the problem

He will decide to use it or discard it Don’t sue anymore if the product is out of

quality If you have any doubt, please discard it or

report immediately

EQUIPMENT PARTS