Serving Whole Fish - F & B SOP

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F & B STANDARD OPERATING PROCEDURES AND TRAINING MANUAL

TINTRODUCTION:

Objective: Serving Whole Fish

Needs:

Interest:

Training Aids / Equipment: Computer and LCD Projector

TASK BREAKDOWN MINIMUM STANDARDS TRAINER'S NOTE
A pc of Fish must be finished portioning within 5 minutes 1.Pre set the small bowls on individual underliners with chinaware spoons according to the exact number of guests on table onto the dining table / lazy susan / service cart on the side with dinner & fork and serving gear, 2 additional bone plates for serving the fish head & tail (1/2 head and 1/2 tail on one plate, if the fish head is big  enough to be split)

2.Put the fish on the guest table directly, fish head should be on the opposite side of the table

3.Ask the guest whether they would like the fish to be deboned

4.Move the spring onion and ginger on the side of the plate

5.Make a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone)

6.For portioning, put the fish on the dining table (fish head is on the opposite side of the table), if the fish is going to be portioning on the side, remove the fish to the service cart after showing to the guests - mainly the guest of honour and the host
7.Move the spring onion and ginger to the side
8.Make a cut in the middle of the fish and remove the meat to two sides (skin on top)
9.Cut the meat into small pcs
10.Cut off the fish head and the tail from the fish
11.Share the fish in equal portion to the pre-set bowls
12.Put a little spring onion, ginger and soya sauce on the fish
13.Put the fish head and the tail on a bone plate and serve it to the guest of honour,  normally seating next to the host
 
  Family Style:
1.Put the fish on the guest table directly, fish head should be on the opposite side of the table
2.Ask the guest whether they would like the fish to be deboned  
3.Move the spring onion and ginger on the side of the plate
4.Make a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone)
5.Put the fish meat from two sides back to the fish, let it look like a whole pc of fish
6.Put the spring onion, ginger on the fish with few scoops of soya fish
7.Put a serving spoon on the side of the plate and let the guests to help themselves
 
  Procedure for Serving Whole Fish in PDRs  / VIPs on the Lazy Susan or by Table Side on a Service Cart:
1.Pre set the bowls on individual underliners with a chinaware spoon on lazy susan / on service cart according to the exact number of guests at table
2.Make sure that the space on lazy susan is sufficient to put in the fish plate
3.Put the fish onto the lazy susan (head to the opposite side of the table)
4.Move the spring onion and ginger to the side of the plate
5.Make a cut in the middle of the fish and remove the meat to two sides
6.Debone the fish, cut the fish meat into equal portions, serve the meat to individual
7.Put a little spring onion, ginger and soya sauce on the meat
8.Cut off the head and the tail from the fish, put it on a small plate with a little spring onion and ginger with some sauce on it
9.Serve it to the guests next to the host, if he / she does not want it, leave it on the lazy susan
 
Prepared by: Reviewed by: Approved by:
Designation: Designation: F&B Director Designation: General Manager
Sign & Date:  Sign & Date:  Sign & Date:
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