@ CipuTRA STANDARD OPERATING PROCEDURE SOP OPERATION GUIDELINE | CODE = FB-GAL 014 OUT SIDE CATERING GOOGLE OFFICE ‘APPLIES TO = FBGALLERYIFB ROOM | POLICY TYPE SERVICE PURPOSE: FOR GUIDELINE EFFECTIFE DATE : 22 April 2024 OPERATING OUTSIDE CATERING TO GOOGLE OFFICE 1. STANDARD: Google outside Catering (GOSC) refers to: Delivering food product for Breakfast at Google office cafe Delivering food product for Lunch at Google office café Delivering food product for Lunch at Google Banquet floor (or usually using term "Lunch Event’) Delivery address: Pacific Century Place Tower, Level 43 & 45, SCBD Lot 10, Jl. Jenderal Sudirman No.53, RT.S/RW.3, Senayan, Kec. Kby. Baru, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12190 Days: Every Mon to Fri (except Public Holidays) It is a buffet meal service, hotel to provide Food product, cutleries, chinaware’s, and buffet service gears only. come DA swiss-beluorel internationala CIPUTRA 2. FOOD PREPARATION PROCEDURES: Food preparation for breakfast 2.1.1. Food preparation/process for breakfast, located at kitchen 1* floor 2.4.2. Breakfast Food preparation begins at 01:00 onward, by kitchen personnel at 1* floor. 2.1.3. At 03:45, all food preparation should be finished and put all items into its container (insert chafing dish/pan (soup liquid) or plastic container if it is semi liquids sauces etc., sealing it. 2.1.4. Hot items using: aluminum foil, cold items using plastic cling film, room temperature items using plastic container box with lid. 2.1.5. At 04:00, weighing menu items, and checking temperature items, and labelling up items using prep safe labelling. 2.1.6. Temperature hot items: minimum 65°C 2.1.7, Temperature cold items: maximum 5°C. 2.1.8. Kitchen personnel to take snapshot on the weighing gauge and temperature gauge to above points, and stored inside their mobile device 2.1.8. At 04:30, placing items in the holding temperature accordingly, for mobilizing it to Google. 2.1.10.Hot items: inside cambro hot cabin (GEA insulated INC-180 or Cambro hot) 2.1.11.Cold items: inside cooler box 11 Itr 2.1.12.At 05:00: start loading food (that is packed and hold inside Cambro hot and igloo box) to vehicle 2.1.13.Filling up delivery order form. 2.1.14.While loading, team leader to input grams and temperature, departure time, into Meal Delivery Form (also called Delivery Order/DO). 2.1.15.While at the same time, chef/kitchen leader to post the snapshot of grams and temperature to Google-HCJ external WA group. 2.1.16.At 06:00am, delivery reaching 81: Bambang (GOSC team leader) to exchange his ID card (KTP) at loading bay security, to retrieve his gate pass, in exchange the ID card and mobile number. Only then, we could access the lift to 43° floor. << WA swiss-beluorel inrenwarionaleZ CIpuTRA 2.1.17.Upon arriving at 3° floor, Sodexo store keeper to do grams and temp. Check along with hotel team. At this stage. Lucky/Anton doing measurement. 2.1.18.It is imperative, for all hot mains items, minimum temperature while reaching 43" floor is: 50°C. To ensure, all doors of Cambro holding cabinet, are properly locked prior to departure from hotel loading dock. 2.1.19.Store keeper then to sign the delivery form, and logistic form. 2.1.20.Bambang + driver to proceed all hot food into heating cabinet (belong to sodexo) 2.1.21.When all finish, sodexo stewarding team checking left over logistic (plastic box container/insertsligloo ice, by ticking logistic form. 2.1.22.Team to return back to hotel. 2.2. Food Preparation for Lunch at Café (Google Lunch regular) 2.2.1. Venue for food preparation/process for Lunch, subject to following terms: 2.2.2. Occupancy level for next day 90% and above: Lunch preparation at Kitchen 6" floor 2.2.3. Occupancy level for next day less than 90%: Lunch preparation at Kitchen 1% floor 2.2.4. Lunch Food preparation begins at 06:00 onwards, by collaboration of kitchen personnel from 1% and 6" floor. 2.2.5. At 08:30, all food preparation should be finished and put all items into its container {insert chafing dish/pan (soup liquid) or plastic container if it is semi liquids sauces etc., sealing it 2.2.6. Hot items using: aluminum foil, cold items using plastic oling film, room temperature items using plastic container box with lid 2.2.7. At 08:45, weighing menu items, and checking temperature items, and labelling up items using prep safe labelling. 2.2.8, Temperature hot items: minimum 65°C 2.2.9. Temperature cold items: maximum 5°C 2.2.10.Kitchen personnel to take snapshot on the weighing gauge and temperature gauge to above points, and stored inside their mobile device. 2.2.11.At 09:00, placing items in the holding temperature accordingly, for mobilizing it to Google. 2.2.12.Hot items: inside cambro hot cabin (GEA insulated INC-180 or Cambro hot) 2.2.13.Cold items: inside cooler box 11 liter soe DA swiss-beluorel internationala CrpuTra 2.2.14,At 09:15: start loading food (that is packed and hold inside Cambro hot and igloo box) to vehicle 2.2.15.Filling up delivery order form. 2.2.16.While loading, GOSC team leader to input grams and temperature, departure time, into Meal Delivery Form (also called Delivery Order/DO). 2.2.17.While at the same time, chefikitchen leader to post the snapshot of grams and temperature to Google-HCJ external WA group. 2.2.18.It is imperative, for all hot mains items, minimum temperature while reaching 43rd floor is: 50°C. To ensure, all doors of Cambro holding cabinet, are properly locked prior to departure from hotel loading dock. 2.2.19.GOSC team leader to ensure, all items loaded inside the vehicle are complete, according to menu uploaded into shared document at google drive. 2.2.20. Latest by 09:30, vehicle must leave for Google Office. Not later than 09.30am. 2.2.21.At 10:45am, delivery reaching B1: Bambang (GOSC team leader) to exchange his, ID card (KTP) at loading bay security, to retrieve his gate pass, in exchange the ID card and mobile number. Only then, we could access the lift to 43rd floor. 2.2.22. Upon arriving at 3rd floor, Sodexo store keeper to do grams and temp. Check along with hotel team. At this stage. Lucky/Anton doing measurement. This time, usually Chef Mike and Bu Wina are involving on the checking (especially the gramasi on the mains HOT, by examining between the number on the paper with what physically being delivered) 2.2.23.Store keeper then to sign the delivery form, and logistic form. 2.2.24. Bambang + driver to proceed alll hot food into heating cabinet (belong to sodexo) 2.2.25.When all finish, sodexo stewarding team checking left over logistic (plastic box container/insertsligloo ice, by ticking logistic form. 2.2.26. Team to return back to hotel. 2.3. Food Preparation for Lunch at Google Event (Google Lunch Event) 2.3.1. Venue for food preparation/process for Lunch Event, will always be at Kitchen 6" floor, due technically, the process required to split production team into 2 separate groups. (Different menu structures with lunch regular). sum DA swiss-beluorel inrenwationala CIPUTRA 2.3.2. It begins at 06:00 onwards, by collaboration of kitchen personnel from 1*' and 6" floor. Chef Suroso /Chef Mardi to support on the Lunch Event. 2.3.3. At 08:30, all food preparation should be finished and put all items into its container (insert chafing dish/pan (soup liquid) or plastic container ifit is semi liquids sauces etc., sealing it. 2.3.4. Hot items using: aluminum foil, cold items using plastic cling film, room temperature items using plastic container box with lid. 2.3.5. At 08:45, weighing menu items, and checking temperature items, and labelling up items using prep safe labelling, 2.3.6. Temperature hot items: minimum 65°C 2.3.7. Temperature cold items: maximum 5°C 2.3.8. Kitchen personnel to take snapshot on the weighing gauge and temperature gauge to above points, and stored inside their mobile device. 2.3.9. At 09:00, placing items in the holding temperature accordingly, for mobilizing it to Google. 2.3.10.Hot items: inside cambro hot cabin (GEA insulated INC-180 or Cambro hot) 2.3.11.Cold items: inside cooler box 11 liter 2.3.12. At 09:15: start loading food (that is packed and hold inside Cambro hot and igloo box) to vehicle 2.3.13.Filling up delivery order form. 2.3.14. While loading, GOSC team leader to input grams and temperature, departure time, into Meal Delivery Form (also called Delivery Order/DO). 2.3.16.While at the same time, chefikitchen leader to post the snapshot of grams and temperature to Google-HCJ external WA group. 2.3.16.GOSC team leader to ensure, all items loaded inside the vehicle are complete, according to menu uploaded into shared document at google drive. 2.3.17. Latest by 09:30, vehicle must leave for Google Office. Not later than 09.30am. 2.3.18.Food for Lunch Café and food for Lunch Event, to be delivered at the same time, using the same vehicle, but to be separately packed in different container group. 2.3.19.DOSC team leader to tag them-in, to distinguish between regular or event meal. 2.3.20.At 10:45am, delivery reaching B1: Bambang (GOSC team leader) to exchange his ID card (KTP) at loading bay security, to retrieve his gate pass, in exchange the ID card and mobile number. Only then, we could access the lift to 43rd floor. \ eect A swiss-beluorel inrennational4 CIPUTRA 2.3.21.Upon arriving at 3rd floor, Sodexo store keeper to do grams and temp. Check along with hotel team. At this stage. Lucky/Anton doing measurement. 2.3.22. It is imperative, for all hot mains items, imum temperature while reaching 43rd floor is: 50°C. To ensure, all doors of Cambro holding cabinet, are properly locked prior to departure from hotel loading dock. 2.3.23. Store keeper then to sign the delivery form, and logistic form. 2.3.24.Bambang + driver to proceed all hot food into heating cabinet (belong to sodexo). 2.3.25.When all finish, sodexo stewarding team checking left over logistic (plastic box containerlinserts/igloo ice, by ticking logistie form 2.3.26. Team to return back to hotel. 3. DELIVERY PROCEDURES 3.1. _ Alljob tasks related to transporting/mobilizing and vehicle daily maintenance, is fully responsibility of GOSC driver. 3.2. Delivery timing schedule: 3.3. Breakfast: departure from hotel loading dock: 05:30am, arriving B1 Pacific Century: 05:50am 3.4. Lunch (meal for café and event, to be delivered at the same time): departure from hotel loading dock: 09:30, arriving at B1 Pacific Century: 10:40am 3.5. Logistic top-up: departure from hotel 16:15, arriving at B1 17:15. 3.6. For above points, always using Daihatsu Grandmax cargo style vehicle, our dedicated transport for GOSC. 3.7. Every trip related to GOSC, must be using toll road. 3.8. Standard road trip = Hotel to SCBD: HC\ loading dock — u turn — tol gate tanjung duren — via Jakarta inner ring road — exit toll JI Gatot Subroto — taking Semanggl junction ~ reaches JI Sudirman - SCBD main gate — FWD Tower (Pacific Century Building) area basement (B1), = Return trip SCBD to hotel: FWD tower exit gate — following direction to POLDA METRO BASE - S. Parman street toll gate Senayan - via Jakarta inner ring road — exit tol in front of SOHO — HCJ loading dock. sree DA swiss-belnorel inrenwational3.9. 3.10. 3.11 3.12 3.13. 3.14. a CipuTra Should there be missing items that needs to be delivered soon, GOSC team leader to call Chef Bambang or his designate, while they are still at Google office, for hotel team to start preparing. Driver to go back to hotel, pick-up left over items and driving back to Google office. Number of personnel per traffic shall be: 4 persons for Breakfast and lunch, 3 persons for Logistic. Including driver. Every odd date: using vehicle odd number Grandmax (B 9235 TCM) Every even date: using vehicle even number Grandmax (B 9680 SCX) Both vehicles to be registered for free parking at Basement HCJ. It is responsibility of LPO HCJ. Pak Dany is in charged for it. Free parking to be registered every 2 weeks, therefore, it has to be renewal every two weeks. Currently, it registered until 15 May 2024 and will be renewal on 15 May 2024 by Pak Dani Driver to do top-up fuel, once fuel meter reaches to 2 bars. Toping-up fuel could be done either at VIVO fuel station or Pertamina fuel station at Grogol. 4. LOGISTIC PROCEDURES 44. Hotel provides Initial stock for logistic, as par stock for google. Initial stock was delivered on 17 Apr, according to following amount. Please refer to following chart: No | Description Amount (Pes) 1 Dinner plate 26 cm 240 «| 2 | Dessert plate 20cm 280 3 | Chinese bowl 11.2 em 240 4 | Soup cup 240 5 | Saucer Soup cup 240 6 | Serving spoon 10 7 | Serving Fork 10 et DA swiss-belnorel international4.2. 43. 4A, 45. 46. AT. 48. 49. a Crpurra 8 | SoupLadie 4 [9 | Salad Tong 5 10 | B&B Plate for under liner serv. Gear 40 47 _| Dessert fork Serena “480 12 | Dessert spoon Serena 234 13 _ | Tea spoon Serena 240 14 _ | Soup spoon Serena 20 (| 75 | Soup bowl MK16 zo (| Every day at 16:00, team from Google (Eti), inform to hotel team number of equipment to be taken by hotel staff (after using items), via WA Group Google HCJ. These items are after use items, being used for breakfast and lunch Between 13:00 — 15:00, Gallery restaurant team to prepare equipment (polishing), to be topped-up on above point. (PIC: Asep/Darlin) After receiving update from Google team, hotel team to bring replacement while collecting after using items. Number of clean equipment must be the same as after using ones. This is called Logistic Trip. Logistic Trip leaving hotel at 16:30, reaching Google office at 17:30. Should there is lunch event, logistic for lunch event, must be separated with logistic for Café. Logistic for lunch event to be delivered along with logistic trip on a day before event. Pak Andri or Agus, to do physical inventory every Friday, along with logistic trip, to keep par stock in order, with Google Sodexo team (Pak Asep - Steward Team Leader of Sodexo) Result of the weekly inventory to be submitted to DOFB on Friday evening (latest by 22:00) for verification. Should there a discrepancy occurs, DOFB to contact Vina (Google onsite contact person) to verification and investigation, for a lost and breakage charged, according to price mentioned on agreement sent by DOS at the beginning of this project. 5. MENU PPROCEDURES sone" BA swiss-beluorel international@ CiruTRa 5.1, Menu content for OSC as following: Breakfast Menu No | Category Remark 1 Fresh Fruits Whole fruits, 4 items 2 Morning Salads Plate Dish 3 Salads & Dressing Mix Salad + 2 dressings 4 Morning Bakeries L toast +1 sweets breads 5 Morning Spreads 2 kinds, rotated per week [in jar 250¢r) 6 Butter individual portion salt and unsalted 7 Fresh Fruits Whole fruits, 4 items 8 ‘Morning Salads Plate Dish 9 Breakfast Hot Dishes 1 Carbo/1 Porridge/i Noodles 1 Meat Protein 1 Plant Protein 1 Vegetable 3 Condiments 2 Sambal 1 Krupuk 10 | Exg Dishes 1 Egg Dish (rotated everyday) Lunch Café Menu No | Category Remark 1 ‘Appetizer 1 Mix Salad Bar 1 Salad Plate BA swics-beluorel inrennarional«e@ CrpuTRA 2 Dressings 2 ‘Soup 1 Soup 1 Group of Separated condiments 3 ‘Main Course 11 White Rice + Red Rice 1 Vegetables 1 Meat Protein 1 Seafood Protein 1 Plant Base 1 Krupuk 1 Sambal 4 Desserts 4 Fruits (delivered whole) 1 Sweets (Western/Jajanan pasar) Lunch Event Menu No | Category Remark 1 ‘Appetizer 1 Salad Plate Protein 1 Salad Plate Non Protein 2, Main Course 11 White Rice & Red Rice 1Noodle 1 Plant Base Dish 1 Vegetables 1 Meat Protein 1 Seafood Protein 3 Desserts sliced Fruits 1 Sweets Western or Local 1 Processed Juice 1iced Tea ad WA swiss-beluorel inrennational5.2. 5.3. 54. 55. 5.6. 57. 5.8. 5.9. 5.10. 5.11. ea CipuTra Daily menus and ingredients, are stored on-line at the Google Drive, accessible by both hotel and google team. Please refer to e-mail from dos@ on 3 April, for the live link. Executive Chef should submit menu for next week, latest by Thursday of current week. Menu to be submitted through internal e-mail to DOFB, FB Sales, DOS, Pastry, Executive Sous Chef. DOFB to filtered and co correction as necessary FB Sales to upload it into on-line Google Drive Google team and hotel team, to refer from live google drive from then on. Menu ingredients from each item must be submitted along with menu FB Sales to upload it into on-line Google Drive Executive Chef to mark any allergen as necessary Every Monday to Friday between 08:00 ~ 22:00, GOSC team (Exc. Chef, Exc. Sous Chef, Pastry Chef, DOFB, DMEFB, Lucky, Anton, Suroso) must always updated on the on-line drive and inform accordingly into internal GOSC WAG for any changing as necessary. OSC Google menu grams plan for Café according to following: (as per WA from Pak Kiki 24 April 2024) No | Category Grams per person 1 Carbohydrate Rice only: 150 gr per person Rice + Noodles: 100 gr rice + 100 gr noodles per person Protein Beef 80 gr per person iE Protein Fish 60 gr per person Protein Chicken 80 gr per person (boneless) 100 gr per person (with bone) \ son TA swiss-betuorel internationala CIPUTRA Vegetables 60 gr per person Note: Above grams is NOT INCLUDING to 20% meal buffer Gram applied for Main Course Hot Dishes, sambal, Soup content only. 5.12. OSC Google menu gram plan for Lunch Event according to following: No | Category Grams per person i Carbohydrate Rice only: 200 gr per person Rice + Noodles: 100 gr rice + 100 gr noodles per person 2 | Protein Beef 80 - 100 gr per person 3 _| Protein Fish ‘80 — 100 gr per person 4 | Protein Chicken 80 - 100 gt per person 5 | Vegetables 60 — 80 gr per person Note: Above gram is NOT INCLUDING to 30% meal buffer Gram applied for Main Course Hot Dishes, sambal only 6. RECORDING TRANSPORTATION EXPENSES PROCEDURES 6.1. Expenses for transportation includes: 62. Toll Fee, Parking Fee, Fuel, Washing Vehicle 63. All expenses for above, are paid using Flazz Card BCA. (Card No. 014520 1400 744660) 6.4. Driverto retrieved receipt for after above transaction. Should there is no receipt due to machine error, DMFB/DOFB must be notified immediately, to make adjustment on the topping-up Flazz to accounting 6.5. _Atthe end of the day, driver to posted all receipt into book manual record, on DOFB desk. i Faget pee ~beluorel international@e CipuTRa 6.6. When balance on the Flazz reaches to Rp 150,000,-, DMFB to raise reimbursement form, attached with receipts, and submitting it to Asst. FC (Ines). Ines to proceed with the topping-up immediately. 6.7. After being topped-up, the Flazz Card shall be dropped at Security office. Security in charged to forward the card to Bambang DMFB. 7. BILLING PROCEDURES 6.1. Google will send weekly forecast to give estimated covers for the week after 6.2, 2 Days before the OSC day, google will send final covers to FB Sales via WhatsApp 6.3. Google will send Purchase Order (PO) in daily basis to FB Sales email based on final covers on the OSC day 6.4. _ Invoice will be send to Google through Finance Sodexo every 2 weeks 6.3.1. FB Sales will coordinate with Asst. Credit Manager (Ary) to reconcile the invoice by daily basis 6.3.2. FB Sales will scan & compile all Delivery Order (DO) & Purchase Order (PO) per day for the past 2 weeks via email to Finance Sodexo id.apc [email protected] eamee: DA swiss-beluorel invennational.ea CrPuTRA 6.4 Finance Sodexo will proceed the payment at least 14 working days after invoice received 6.4.1 If there are any revision from us, Finance Sodexo will communicate through email 6.4.2 FB Sales need to follow up the revision invoice with ACM at least 1x24 hours Prepare by, ‘Acknowledge by, ‘Approved by, +h] ‘syokky Kig\)nawan| Heru Priyo | | Ketut Subagia Darmariantie Setiawan Asst. Sales | Director of Sales | Director of | EAM for Finance cae Manager & Marketing Foodand | Accounting & | Manager Hotel FB Sales & Social Beverage HR Ciputra Jakarta Event au BA swiss-belnorel inrerwational