Policy: Kitchen & Catering Management

Kitchen Management Policy & Procedure

chef@hatching-dragons.com

Menu Planning & Rotation

  • Menus will rotate weekly for a month (4 weeks) and then return to the original first week’s menu each preceding month for a whole term
  • Menus will then change each term (Spring, Summer & Autumn) as per the below schedule:

Spring

Week 1 Menu

Week 2 Menu

Week 3 Menu

Week 4 Menu

Summer

Week 1 Menu

Week 2 Menu

Week 3 Menu

Week 4 Menu

Autumn / Winter

Week 1 Menu

Week 2 Menu

Week 3 Menu

Week 4 Menu


Spring

January

February

March

April

Summer

May

June

July

August

Autumn / Winter

September

October

November

December

  • Once completed, Menus must be sent to Cenn for designing, they must be PDF’d and saved on the Google Drive chronologically in the Food folder
  • Menu planning should focus on minimising wastage and maximising re-use: chef should consider stews and casseroles with leftovers that are health, nutritious and cost-efficient

Ingredients Lists:

  • Each menu should have full lists of ingredients saved on the spreadsheet for each recipe
  • These should also be saved / pdf’d in a chronological archive in the Google Drive, along with directions to ensure that should chef be off sick, alternative staff can follow guidance
  • These ingredient lists should also highlight any allergens and be used as a health & safety record for safeguarding children
  • Menus and ingredient / allergy lists will be circulated to managers weekly

Stock Ordering & Procurement:

  • Chef should use the ingredient lists mapped against his menu planning to order food on a rotational cycle, sensitive to the above point on minimising wastage and to reflect whatever storage challenges we have
  • Chef will be responsible for setting up accounts with known suppliers with a company credit card, the login details for which chef will store in the below schedule:
  • Chef has £3/head / day for all food supply and will liaise with the finance manager on a monthly basis regarding budget performance on food supply materials 

Allergy Control & Reporting to Chef:

  • The operations coordinator will download the EY Man allergy and dietary schedule
  • The operations coordinator will liaise with management to verify accuracy of EY Man information on allergies and dietary, as well as numbers of children in attendance for the subsequent week
  • The operations coordinator will compile the information into the allergy schedule template (see here) and circulate to chef no later than Wednesday evening so that ordering can be done for the subsequent week. The information will be shared via:
    • Chef Group Whatsapp
    • Email, CC;ing the central management team and CEO (chef@hatching-dragons.com )
    • Printed out and stuck on the chef’s allergy boards in the kitchen
  • The information will be pdf’s and stored in chronological format in the Food Policy Folder
  • Chef will then confirm receipt on the required channels.

Supply Chain & Menu Management


Monday

Tuesday

Wednesday

Thursday

Friday

Supply 2

Supply 1

Supply 2

   

Delivery for Supply 2

 

Delivery for Supply 1

  • Given the storage limitations in our kitchen, the business needs to maintain a two weekly delivery model to ensure that there is sufficient storage for:
    • Cooked food that is to be prepped the day before (lunch and dinner) and cooled ready for transport the subsequent day
    • Raw ingredients that require refrigeration and labelling in line with our food & hygiene policy
  • Stock ordering needs to be mapped against a) the menu plan for the week and b) the numbers of children in the setting to calculate the ordering from agreed suppliers. This needs to be done with the finance@hatching-dragons.com  

Delivering Food:

  • Chef will transport food to Westminster nursery to arrive in insulated containers no later than 1130 am every day.
  • Westminster will be responsible for their own snacks and breakfast - chef will deliver food in insulated containers only
  • Westminster will also be responsible for ensuring delivered food is reheated to optimum temperature in line with Health & Safety guidance (63 degrees for reheated food) and for filling out the standard Health & Safety food recording template.
  • Dinner will be delivered cold to Westminster

Receiving Deliveries:

  • Food suppliers will be delivered on a Friday afternoon in order to ensure that supplies are moved through the setting on the day when there are the least number of children in the nursery.

Health & Safety:

    • Staff will not be allowed access to the kitchen - managers must communicate that the kitchen is now out of bounds (as is the fridge and all assets within the kitchen space). Management may buy staff a small microwave and fridge for the staff room
    • Chef will be solely responsible for the maintenance of the kitchen and all health and safety requirements there in (see here for all guidance)
      • Fridge Freezer checks: must be done daily - please update the laminated template on the fridge and freezer, take a photo / scan daily and save in the Google Drive in a chronological format
      • Food Temperature checks: must also be done daily and updated to the Google Drive in the same way
  • Cleaning Records: Full kitchen cleaning records must also be maintained
  • Cross Contamination: Full adherence to H&S guidance on restricting cross contamination risk must be evidenced
    • Placemats - colour coded for clarity on allergies and presented to chef in advance (on weekly basis) all allergy schedules in the school