Kitchen Training Standards & Recipe Manual | Cinemark

Kitchen Training Standards

Cinemark Restaurants | Menu Recipe Guides & Prep SOPs | 2026 Manual

Appetizers & Shareables

Loaded Chicken Nachos

6 min

5 oz Prepped Tortilla Chips<br/>6 fl oz Queso<br/>3 oz Diced Chicken<br/>1 oz Red Onion, diced<br/>1 oz Tomato, diced<br/>1 oz Jalapeno, diced<br/>2 fl oz Salsa<br/>1 ea Sour Cream Packet

1. Add First Layer

Re-heat portion of diced chicken. Spread half the chips, ladle half the warmed queso, and half the protein.

2. Add Second Layer

Add remaining chips portion and ladle remaining queso evenly over chips. Spread remaining protein over chips and queso.

3. Garnish

Garnish with red onion, tomato, and jalapeno. Serve with Salsa and sour cream on the side.

4. Finish & Sell

Hold warm until serving. Reduce time under heat lamps to prevent soggy chips.

Pretzel Sticks

6 min

3 ea Bavarian Pretzel Sticks<br/>3 fl oz Queso<br/>2 T Garlic Oil<br/>As Needed Pretzel Salt

1. Warm Pretzel

Place thawed sticks on tray with parchment. Reheat with applicable equipment.

2. Brush & Salt

Remove from oven. Brush with garlic oil and press presentation side into pretzel salt.

3. Plate

Stack salted sticks down center of appropriate dish. Add sauce cup of warm queso to opposite corner.

4. Finish

Transfer completed soft pretzel sticks in warm window for service.

Fries & Sides

Garlic Parmesan Fries

7 min

14 oz French Fries<br/>1 t Coarse Salt<br/>3.5 oz Chicken Tenders<br/>2 oz Cheddar Jack, shredded<br/>1 fl oz Garlic Parm Sauce<br/>1 fl oz Ranch Dressing<br/>1 T Parmesan Cheese

1. Fry Products

Fry Tenders 6-8 min; Fries 3-3.5 mins. Season fries with coarse salt in bowl.

2. Plate

Transfer Fries to center of dish. Immediately add cheddar jack cheese over surface to melt.

3. Garnish

1/2 inch slice tenders, distribute over fries. Drizzle sauces in criss-cross. Garnish with parmesan.

4. Finish

Transfer completed plate to warm pass for service.

Burgers & Sandwiches

Slap Stack Burger

6 min

1 ea Bun<br/>1 ea Beef Patty<br/>1 T Oh Canada Seasoning<br/>1 ea Cheddar Cheese slice<br/>1 T Slap Sauce<br/>3 ea Pickles<br/>.75 oz Spring Mix<br/>2 ea Bacon<br/>1 ea Tomato, sliced

1. Cook

Season patty with 'Oh Canada'. Grill on 'Burger' setting to 155°F (Med Well).

2. Prep Bun

Toast bun. Spread Slap Sauce on bottom bun. Add pickles on bottom.

3. Finish Build

Transfer patty to bun. Add: Cheese -> Bacon -> Tomato. Ball up spring mix and place on top. Close and secure.

4. Plate

Transfer to serving dish with specified side (fries). Place in warm pass.

Nashville Hot Chicken Sliders

6 min

4 ea Slider Buns<br/>1 ea Marinated Chicken Breast<br/>As needed Seasoned Flour/Buttermilk<br/>4 ea Pickle Slices<br/>2 oz Dressed Coleslaw<br/>2 fl oz Nashville Hot Sauce

1. Cook

Dredge in flour/buttermilk/flour. Deep fry 4-5 mins to 165°F.

2. Prep Buns

Toast 4 slider buns. Add one pickle per bun. Add 2 oz coleslaw to top cluster. Brush fried chicken with Hot Sauce.

3. Finish

Transfer chicken to bottom bun, close sandwich. Secure with picks. Cut along divisions.

4. Plate

Transfer sliders to plate with side. Place in warm pass.

Chicken & Wings

Salads & Wraps

Hot Dogs

Kids Menu

Desserts

Prep Standards & Guides

Diced Tomatoes

76 wt oz (10 Cups)

1 Day

5 lb Tomatoes

1. Collect

Collect scraps or slice fresh. Utilize all ends or unusable tomato slices before slicing additional whole tomatoes.

2. Set Up

Set up dicing machine on sheet tray. Insert sliced tomato one at a time to avoid bruising.

3. Dice

Lower handle with strong motion to force through 1/4" blade plate. Collect in container with false bottom.

4. Store

Separate unusable slices. Hold in insert with false bottom and tight lid. Label and Date.

Slap Sauce

192 fl oz

7 Days

1 Gal Mayonnaise<br/>64 fl oz Nashville Hot Sauce<br/>.25 cup Tajin Fruit Seasoning

1. Measure

In large bowl, measure out mayonnaise, Nashville hot sauce and Tajin.

2. Mix

Thoroughly mix ingredients with whisk. Ensure consistent blend.

3. Store

Transfer to appropriate container with lid and spatula. Label/Date/Refrigerate.

Breading Chicken Breast

Single Service

Immediate Use

Marinated Chicken Breast<br/>Seasoned Flour<br/>Buttermilk

1. Coat

Grab chicken from marinade, drain oil. Lay into seasoned flour, flipping and packing. Shake excess.

2. Dip

Dip into buttermilk, covering completely. Drain excess.

3. Coat Again

Put back into flour. Flip and pack. Ensure complete coverage. Shake off excess.

4. Cook

Cook breaded chicken immediately.