Kitchen SOP for Handling Rolling Stock / Trolley

SOP Number: Kitchen / F&B Production SOP

Department: Kitchen / Food Production - Handling Rolling Stock / Trolley

Purpose of this SOP:

All staff working in the kitchen area should know how to handle the rolling stock. Always stack and drive them carefully to avoid losing equipment through breakage or accidents.

The Executive Chef and the Sous Chef should be responsible to ensure that rolling stocks are handled properly by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Handling Rolling Stock Standard Procedures:

• Never push rolling stock.
• Never rush or run with the rolling stock.
• Identify which end is the steering end by looking at which wheels are not fixed this is the end to pull at.
• Ascertain that the trolley is stacked correctly by checking that plates are not stacked higher than 15 each and that cups & glasses are stacked properly in the racks.
• Ensure everything is not overly heavy to pull.
• Pull the trolley in the desired direction at a walking pace.
• Check the load every three meters intervals to ensure that everything is secure.
• While in motion, constantly check the clearance on both sides of the trolley.
• Always make sure you have a clear line of sight, especially when going around corners.
• Use two people if the terrain is rough, or when you are going in and out of elevators.
• Depending on the doorway height stack goods on the top of the trolley.
• Never stack goods higher than the doorways as it won't pass through the doorways.
• If you are unsure of how to use rolling stock or stack equipment, ask your immediate supervisor or manager.

 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com