Resource |
Notes |
The KitMan Glossary |
An extensive glossary of over 800 catering terms including suggested spelling, alternative terms and definitions Download |
Basic Hygiene Checklist |
A checklist of the minimum standards that someone entering a food preparation area should maintain Download |
Opening / Closing Policy |
A policy for the opening and closing of a kitchen area Download |
Handover Sheet |
A form for hotels to record information for handover of duty manager Download |
Conference Monitoring |
A form to record a conference or event Download |
Mise En Place |
A tool to set out requirements for Mise En Place Download |
Production Days Prep |
A tool to set out the daily tasks for a production week Download |
Weekly Tasks |
A tool to set out the weekly tasks for a period Download |
Monthly Tasks |
A tool to set out the monthly tasks for a year Download |
Metric / Imperial Chart |
A Metric / Imperial conversion chart including weights, volume, lengths and temperature. See also the interactive calculator in the Menus Section Download |
Typical Weights |
A chart of average weights and yields of different food items. See also the interactive calculator in the Menus Section Download |