Holland Resort Batu
Kitchen Operations
Friday
18 September 2026
‹ Sauce Production
Demi Chef
Sauce Production · Central Kitchen
Demi Chef
Today's checklist
Job description
0%
Not started
Tick each item as you complete it. Times are recorded automatically.
Opening
Before service
0/3
Open and prepare the stove and cooking equipment
Check and monitor par stock levels for all sauces
Check the quality of ingredients before sauce production
Service
During service
0/5
Develop and standardise sauce recipes and costing for the outlets
Prepare Store Requisitions (SR) and Market Lists (ML) when items are out of stock
Coordinate with the Purchasing Department on sauce orders for the outlets
Check the quality of sauces after production
Update the sauce par stock information in the Kitchen Group
Closing
After service
0/3
Arrange staffing schedules and manpower requirements
Coordinate HACCP requirements with the team
Ensure all areas are cleaned after the Central Kitchen closes
Checklist resets automatically at 00:00. Completed job desks are retained for HACCP audit.
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Holland Resort BatuKitchen Operations