# KudaEmas Katering — Safe Operation Procedure (S.O.P.)

**Document code:** SOP-KE-001 · **Version:** 1.0 · **Owner:** Event Director
**Scope:** All KudaEmas Katering food preparation, delivery, live service and teardown.
**Audience:** Full-time brigade, kitchen staff, drivers, floor captains, management.

> Every figure below is drawn from the live website (calculator, menu, booking badges)
> and the AI assistant's knowledge base, so the SOP matches what customers are quoted.

---

## 1. Purpose & Commitment

KudaEmas Katering is **"The Golden Standard of Malaysian Katering"** — an award-winning
Malaysian catering company for weddings, corporate summits and private celebrations, est. 2025.
This SOP turns our brand promise into daily action so that **every dish, every event, every
guest** gets the same golden standard, no matter the venue or size.

We are committed through three core pillars (matches the About section of the site):

| Pillar | What it means on the ground |
|--------|-----------------------------|
| **Uncompromising Quality** | Freshest, highest-quality ingredients; no cutting corners. Every bite reflects on the client. |
| **Reliability & Precision** | Punctual, organised, detail-oriented. The client's timeline is respected from setup to breakdown. |
| **Personalized Service** | Never one-size-fits-all. We listen to vision, dietary needs and budget to build a custom menu. |

---

## 2. Definition of Terms

- **Brigade** – The 13-person F&B service team on-site (handler, chef, runners, floor captain) included in every quotation.
- **Pax** – Number of guests. Orders are in increments of **5 pax**. Minimum event size ~20 pax.
- **Tier** – Pricing tier by guest count: **100+ pax / 60–100 pax / below 40 pax**. Prices are **per pax** in RM.
- **Sate / Live Station** – Optional charcoal-grilled sate station, priced **per stick** (RM0.80 / RM1.30 / RM2.00 per stick by tier), added on top of the per-pax total — not part of the per-pax buffet price.
- **Serving time** – The agreed time food is first served.
- **Teardown** – Collection/removal of used dishes. Begins **2 h 30 m after serving time**.

---

## 3. Kitchen & Location Facts (always use these — never invent others)

| Item | Value |
|------|-------|
| Kitchen address | 10-15-37, Tingkat 15, Desa Mentari Apartment Block 10, 46060 Petaling Jaya, Selangor |
| Operating hours | Mon–Sat, **08.00–20.00**. Closed Sunday & public holidays. |
| Certification | Fully halal — **JAKIM-certified standards**. |
| Serving area | Across Malaysia — KL, Petaling Jaya, Shah Alam, Klang, Cyberjaya and beyond |
| Delivery/setup fee | From **RM250** (flat, per booking) |
| Phone / WhatsApp | +6011-3979 4166 / +6018-355 1765 (WhatsApp: wa.me/601139794166) |
| Email | kudaemas.app@gmail.com |

---

## 4. Ordering Rules (apply to every booking)

1. **Increments of 5 pax** — orders are always in steps of 5 (e.g. 100, 105, 110…).
2. **Small-order surcharge** — orders of **20–29 pax** add **RM3 per pax**.
3. **Finalization deadline** — orders must be **finalized at least 4 working days before the event** (before the weekend lead-time; book such events earlier).
4. **What the quoted food price includes** (never itemise these as extras — they are included):
   - Bridal dish
   - Beverages
   - A **13-person F&B service brigade** (floor captain + brigade in traditional attire)
   - Collection & replacement of used dishes
   - Supervision
5. **Deposits & contracts** — handled by the human event director after the inquiry. **Never** quote deposit percentages or claim a booking is confirmed from the chat widget.

---

## 5. Menu & Tier Pricing (per pax, RM)

The menu and per-pax prices are generated from the same catalogue the website calculator
uses, with three tier columns: **100+ / 60–100 / below 40 pax**.

### 5.1 Signature Dishes (examples; full list on the site)

| Dish | RM @ 100+ | RM @ 60–100 | RM @ below 40 |
|------|-----------|-------------|---------------|
| Nasi Minyak | 2.00 | 2.50 | 3.50 |
| Nasi Beriyani | 2.50 | 3.00 | 4.00 |
| Ayam Merah | 3.00 | 3.50 | 4.00 |
| Ayam Rendang | 3.00 | 3.50 | 4.00 |
| Daging Rendang | 3.00 | 3.50 | 4.00 |
| Daging Gulai Kawah | 3.50 | 4.00 | 4.50 |
| Acar Buah | 1.00 | 1.20 | 1.50 |
| Buah-buahan | 1.00 | 1.50 | 2.00 |
| Kuih Campur | 1.20 | 1.50 | 1.80 |
| Kuih Lapis | 1.00 | 1.20 | 1.50 |

*All prices per pax in RM. Full current catalogue is on the website — this table is illustrative for training.*

### 5.2 Live Sate Stations (optional add-on — charged PER STICK, not per pax)

| Station | RM @ 100+ | RM @ 60–100 | RM @ below 40 |
|---------|-----------|-------------|---------------|
| Sate Daging (Beef) | 0.80 | 1.30 | 2.00 |
| Sate Ayam (Chicken) | 0.80 | 1.30 | 2.00 |

- Per-stick pricing is added **on top of** the per-pax buffet total. Example: 100 pax of Nasi
  Minyak + Ayam Merah + Daging Rendang + Acar Buah + Buah-buahan + Kuih Campur =
  RM11.20 × 100 = **RM1,120** before the RM250 delivery fee — then add sate sticks if chosen.
- Recommendation: charcoal-grilled sate is served straight off the fire — great for "Live
  Stations Package", launch/interactive events, or a wow-factor add-on to a wedding buffet.

### 5.3 Calculation Example (matches site calculator)

> Example: a **100-pax event** with Nasi Minyak, Ayam Merah, Daging Rendang, Acar Buah,
> Buah-buahan and Kuih Campur costs **RM11.20 × 100 = RM1,120** (before the RM250 delivery/setup fee).

---

## 6. Preferred Packages (what the booking form offers)

1. **Grand Wedding Buffet** — recommended for weddings 100+ pax.
2. **Live Stations Package** — recommended for interactive/launch/launch-style events.
3. **High-Tea & Sweets** — recommended for afternoon or light events.
4. **Custom / Not sure yet** — for tailored menus.

---

## 7. Booking Flow (assistant + human handoff)

1. Guest requests a quote or booking via the chat widget.
2. The AI assistant (Nina) collects **one field at a time**: name → email → phone → event
   date → event type → pax → notes.
3. When all required fields are gathered, the assistant emits a **[[BOOKING_READY]]** payload.
4. The system submits the booking to `/api/bookings` and shows the guest the real result.
5. The **human event director** takes over for deposits, contract and menu tasting.
   - The assistant **never** claims the booking is confirmed or quotes deposit percentages.

---

## 8. Quality Management Process (7 on-site steps)

| # | Step | On-site action |
|---|------|----------------|
| 1 | **Menu Planning & Consultation** | Detailed consultation; bespoke menu from guest count, dietary needs and budget. |
| 2 | **Sourcing & Ingredient Selection** | Purchase from trusted, halal suppliers; inspect every ingredient for quality/freshness. |
| 3 | **Preparation & Cooking** | Master chefs follow traditional recipes with modern technique; cooked to order. |
| 4 | **Quality Check & Tasting** | Every dish passes a QC + tasting before it leaves the kitchen (flavour, presentation, temperature). |
| 5 | **Professional Packaging** | Hot foods kept in temperature-retaining, professional containers. |
| 6 | **Timely Delivery & Setup** | Punctual arrival; chafing stations and decorative presentation set exactly on time. |
| 7 | **Live Service & Monitoring** | Brigade manages live cooking stations + buffet; seamless flow through the event. |
| 8 | **Post-Event Follow-Up** | Teardown, collection of used dishes, and a satisfaction follow-up call. |

---

## 9. On-Site Service Procedure (day of event)

1. **Arrival & setup** — brigade arrives ahead of serving time; verify chargers, chafing fuel,
   and layout against the floor plan.
2. **Stage check** — floor captain confirms serving time; reheats/secures hot food at the right
   temperature; stations (incl. sate grill) lit and staffed.
3. **Serve** — per the timeline agreed (bride/corporate toast first where applicable).
4. **Replenish** — brigade tops up buffets continuously; replaces used dishes; monitors flow.
5. **Teardown** — begins **2 h 30 m after serving time**: collect & replace used dishes, pack
   out equipment, leave venue as found.

---

## 10. Safety & Hygiene Rules (non-negotiable)

1. **Halal integrity** — 100% JAKIM-certified standards; no cross-contact between halal streams.
2. **Temperature control** — hot food held above safe serving temperature; cold items chilled
   until service.
3. **Personal hygiene** — all brigade in clean traditional attire, hairnets/gloves where required;
   handwashing between tasks.
4. **Equipment safety** — gas/charcoal sate grills operated only by trained staff; fire blanket &
   extinguisher present at every live station.
5. **Allergen & dietary handling** — clearly label and separate dishes for allergy/dietary guests;
   never guess — confirm with the floor captain.
6. **Load & transport** — hot containers secured; no over-stacking; drivers obey chill-chain rules.

---

## 11. Response to Incidents

- **Food stoppage / shortage** — floor captain reallocates brigade, alerts kitchen; never
  compromise QC to "rush" a dish.
- **Allergy reaction** — stop serving the offending dish, isolate and advise; call for medical
  help if severe; log incident for follow-up.
- **Teardown overrun** — escalate to event director; communicate with venue promptly.
- **Any deviation from the agreed menu** — requires event-director approval; never decide
  unilaterally during service.

---

## 12. Version History

| Version | Date | Author | Change |
|---------|------|--------|--------|
| 1.0 | 2026-09 | KudaEmas Ops | Initial SOP from live site facts (menu tiers, sate stations, booking flow, QA steps). |