Recipe & Portion Control

Purpose

To ensure consistent taste, quality, portion size and food cost for every dish.

Scope

Applies to all menu items prepared and served by the kitchen.

Responsibility

Executive Chef approves recipes; Sous Chef monitors; cooks follow the standard recipe cards.

Detailed procedure

1. Prepare a standard recipe card for each dish with ingredients, weights, method and photo.
2. Weigh and measure ingredients using calibrated scales and portion tools.
3. Cook as per the method, time and temperature on the recipe card.
4. Plate to the approved presentation standard and check before service.
5. Record allergens on each recipe card and menu.
6. Review costs and yields monthly and update recipe cards when ingredients change.

Standards and guidelines

• Portion variance does not exceed the approved tolerance.
• Recipe cards are available at each station.
• Changes need Executive Chef approval.

Required records and documentation

• Recipe cards
• Costing sheet
• Portion audit sheet

Related images

Document control