Solutions · Kitchen
Hotel kitchen SOP software that logs every check with evidence
Mise is hotel kitchen SOP software for the people who keep a kitchen safe between inspections. Cold-chain checks, temperature logs, receiving checks and closing hygiene rounds run as timed tasks on the cook's phone, with a photo of the reading or the station at each gated step. Every check writes to the property's audit-ready service record.
Last updated
What does hotel kitchen SOP software need to do?
Hotel kitchen SOP software needs to put the check in front of the cook at the time it is due, capture the reading or the state of the station as it is taken, and show the head chef which checks were missed before anyone else finds out. A clipboard log on the walk-in door records numbers; it rarely proves when they were taken.
An example standard: KIT-115 Cold-chain check
- The task is due. Every four hours, the walk-in temperature log appears as a timed task on the commis or sous chef's phone, with the target range on screen.
- The reading is evidence. The step does not close until a photo of the thermometer reading is taken inside the task. Out-of-range readings ask for the corrective action taken.
- Sign-off and record. The sous chef reviews the reading and photo, signs off, and the check joins the service record with the person, the time and the version of the standard.
What evidence Mise captures in the kitchen
| Standard | Evidence at the gate |
|---|---|
| Walk-in and reach-in temperature log | Photo of the thermometer reading, with time |
| Goods receiving | Photo of the delivery temperature and labels |
| Closing hygiene round | Photo of each station after the clean-down |
| Allergen station check | Photo of separated tools and labelled containers |
| Pest-control walk | Photo of each checked point |
An FSSAI hygiene checklist app, without the paper
India's food regulator publishes a hygiene rating scheme (opens in a new tab) that inspects how food businesses handle, store and clean. Mise does not certify anything against it. What Mise gives a hotel kitchen is the daily evidence those inspections ask about: who logged which temperature, when, and what was done when it was out of range. Used as an FSSAI hygiene checklist app, it turns your own checklist into timed, photographed checks.
Which hotel problems does it close?
- The audit ambush: the temperature log is already complete, timestamped and evidenced when an inspector or brand auditor asks.
- The ghost SOP: the cold-chain standard runs on the shift, not in a binder in the chef's office.
- The supervisor bottleneck: the sous chef checks exceptions instead of every fridge.
Hotel kitchen SOP software: frequently asked questions
Does Mise make our kitchen FSSAI compliant?
No software can do that on its own, and Mise makes no compliance claim. Mise runs your own kitchen checks as timed tasks and captures the reading or station photo at each step, so the evidence an inspection asks about already exists, with names and times attached.
Can cooks log temperatures with greasy hands or gloves?
The staff app is built for one thumb on a budget Android phone. A temperature check is a single task with a photo and a number. Kitchens often keep one shared phone at the pass for logs, and every entry still records who completed it.
What happens when a reading is out of range?
The task asks for the corrective action taken before it closes, and the out-of-range reading surfaces on the manager dashboard as an exception for the head chef, with the photo and time attached.
Book a demo
See it on a real shift. No feature tour.
Fifteen minutes. Your SOP, as a timed task, on a live demo property.