752 Dinning Dinning Menus for today and the next 48 hours. Add any additional mise en place to your list. 5. Food Deliveries • Food deliveries must be checked and stored. Chefs are to automatically assist with “checking & putting away” storage of all deliveries. 6. Requisitions • Alcohol & Dry Stores – Your request should have been given to stores the previous night service. • Mise en place garnishes – complete and give to the necessary kitchen section as soon as possible after the start of your shift. Or a day in advance when appropriate 7. “How to do it” - Recipe Files • Cook using the correct recipes and methods of preparation only. Do not alter anything without agreement from the Exec Chef/Head Chef. • Communication Policy – Recipe files are amended prior to introduction of any updates. Write any amendments in the section handover notes. CDP to provide any New training required. 8. Service • Make sure you are ready for service by 11.45am The Chef and the Sous Chefs may need to check your section. Be prepared for a busy service. • Always ask for help if you need. Never ask too late! 9. Stocks • Stocks – Whenever they are cooking, must be taken care of by the sauce section. Constant care and correct recipes must be adhered to. • If a stockpot is boiling, turn it down. If stock needs skimming, skim it, if it needs to be changed, change it. • Ideally, most stocks are prepared and then slowly cooked over night. Then changed first thing the next morning. 10. Cleanliness and Hygiene • General cleanliness of each section is the responsibility of the chefs working in it. This includes stoves, fringes, shelves, light equipment and walls. They have to be cleaned down at the end of each service using (D10) anti-bactericial cleaner. 11. Light Equipment • All light equipment should be cleaned and cared for by the user. • All light equipment should be returned to its correct place after washing. 12. Hand Over & Leaving • At the end of each shift, an up to date mise en place list and hand over details must be completed & discussed with the next shift before leaving the kitchen. • Fill in WTD time sheet before you leave.
753 • When changing, please leave your soiled uniform in the laundry basket provided or when not available return uniform to the Linen Room on L1. • Always use your swipe/Smart card when leaving or entering the building. This provides a definitive computerised list of all people in or out of the building in the event of an emergency. 13. Gas • At the end of service, switch off or turn down your stoves, ovens, salamander, hot cupboard etc… Second Shift Checklist : 1. Arrival • Report to the kitchen at or before the rostered time, fill in the WTD sheet. Wear a full clean uniform and conform to OA personal grooming standards. 2. Hand over • Hand over from the previous shift includes mise en place list, Daily/Weekly specials, private dinning, telephone messages plus any other relevant details. 3. Specials and Private Dinning • Check menus in case of detail changes. Plus check menus for the next 48 hours. Add any additional mise en place to your list. 4. Mise en place (preparation) • Complete mise en place list, write both quantities and chefs names (when appropriate) next to each item of preparation. 5. Requisitions • Alcohol and Dry Stores - complete and give to the senior chef on duty. ( These are best completed the night previous with main ordering requirements ) • Mise en place and garnishes – complete and give to the necessary kitchen section as soon as possible after the start of your shift or the day before when appropriate. 6. “How to do it” Recipe Files • Cook using the correct recipes and methods of preparation only. Do not alter anything without agreement from the Exec Chef / Head Chef. • Communication Policy - Any changes must be agreed in advance of being introduced. Then the recipe is amended a note written in the section hand over notes so that each person in the section is provided with any updated recipe information.
754 7. Service • Make sure your section is ready for service by 5.45 pm. The Chef or Sous Chef will need to inspect your section. • Always ask for help if you need it. Never ask too late! • And always ensure your section is ready for a busy service. • At the end of the service, turn down off stoves, ovens and salamanders etc. Leave pilot lights on! • At the end of service, clean down your section hygienically using D10 antibactericidal. • Cover and refrigerate all necessary foods 7. Stocks • Stocks – Whenever they are cooking, they must be taken care of by the sauce section. Constant care and correct recipes must be adhered to. • If a stockpot is boiling, turn it down. • If a stock needs skimming, skim it. • If a stock needs to change, please does it – Do not put it off! • Ideally – Most stocks are prepared by the second shift and slowly cooked overnight and changed the next morning. 8. Cleanliness and Hygiene • General cleanliness of each section is the responsibility of the chef(s) working in it each service. This includes stoves, fridge’s, Shelves, light equipment and walls etc. 9. Light Equipment • Light Equipment remains the responsibility of the user to clean and care for it. • All light equipment and fragile equipment must be returned to its correct place after washing. • All light electrical equipment should have annual testing sticker displayed 10. Mise en place list and Handover details • At the end of each shift, an up to date mise en place ( Preparation) list and hand over details must be completed for the arrival of chefs for the morning shift. 11. End of Service • Re-tray and place foods into clean containers all items in your service fridge’s, which are untidy, dirty or can be broken down into smaller containers ( remember to redate/label) Switch off all gas & hot cupboards. 12. Temperature Records • Record refrigeration and freezer closing temperatures. Any abnormalities must be reported to the senior chef on duty immediately.
755 13. Closing Down Tasks 14. Leaving • Give to the Senior Chef on duty a purchase list of foods required for ordering. • Write a second order for any prepared food items required from any other kitchen sections. • Clean down your section Hygienically using D10. • Lock fridges and freezers. Return keys to the kitchen key box. • NIGHT CHEF Handover any necessary information to the night chef on duty • Leave Only when your section is properly cleaned down. • All chefs must assist each other and kitchen porters when • assistance is required. • Fill the WTD time sheet before you leave the kitchen. • When changing, place soiled uniform in the laundry basket. When unavailable please return to soiled uniform to the linen room • Do not hang around the hotel the company recommendation is no later than 30 minutes after completing your shift. • Always use your swipe card when leaving or entering the property, this gives a computerised list of exactly who was in or out of the hotel in the event of an emergency. Set up for Service Checklist: 1. Food Set-up By: O6.45am B’FAST 11.45 am LUNCH 5.45 pm DINNER • All main items required for your section : • Sauces & Stocks • Garnishes • Soups • Alcohol’s • Pastry • Meats • Fish etc… Refer to the complete prep check list for each • Section. 2. Equipment Set-up By: 06.45 am B’FAST 11.45 am LUNCH 5.45 pm DINNER • All sauce pans and blanching baskets • Trays • Ladels & spoons • Frying pans • Saucepans of Boiling, Seasoned Water • Soufflé molds • Jugs
756 • Cloths etc. • Required - Stoves, fryer, grills, ovens, salamanders at service temperature. 3. Menus Restaurants 06.45am B’FAST 11.45 am LUNCH 5.45 pm DINNER Room Service – 24 Hrs Cinnamon Bar: Mon – Fri 7am opening Sat – 9am Opening • Make sure all chefs working in your section are aware of the special menu and ( MPD) private dinning dish details and presentations. • Make sure all chefs in your section are aware of the VIP ( Very Important Person(s) ) requirements. • Please ask/check with Senior Chef is assistance is needed. Closing Duties Checklist: 1. Handover • Read hand over notes in the Kitchen Day Book. Discuss or Start tasks needing to be actioned. Check if a proper clean down of the kitchen has been done after lunch service. 2. Arrival • Check if all 3pm chefs and 4pm porters have arrived. Check if everyone has filled time sheet. 3. Menus • Check Event Sheets for new, CHANGES, daily, weekly, private event menus. Instruct chefs and answer relevant questions. 4. Requisitions & Purchase Orders • Alcohol, equipment, stationery and requests: Complete requisitions and pass them to the following: Equipment – Exec Chef / Dry stores and stationery – Goods Receiving • All external purchase orders must be raised and approved before passing to Inventory Control / Goods Receiving for order processing. 5. Preparation • Portion Control meats and fish remain the responsibility of head and sous chefs. Please assist with these and other food preparations as required. 6. Service Information • Check the kitchen menu information board or service staff briefing sheet for ice cream, sorbets, shortages, specials or other relevant menu information prior to service. 7. Menu items not • Should this occur, always provide an alternative, inform
757 available Restaurant Manager/Head Waiters and write details on the menu information board for service information. 8. Service set up • Check Prep and Crockery, each section is ready, spoons, Bain-Marie, specials, spare paper for micros. 9. After service • Complete hand-over notes in the kitchen Day Book. Record number of covers, events, problems, shortages, messages, reminders, staff information, birthday… • Indigo – Sous chef to check night chef has arrived and has everything needed for night service and Café 10. Orders • Collect & collate orders from chefs. Check chefs orders against dry stores, fridge & freezer stock, reservations and private dining events. Adjust amounts if necessary. • Collate orders into the Kitchen “Order Sheets” • Make 2 hard copies, check details are correct, then deliver 1 copy to Goods Receiving. Place the other on kitchen orders clip board. • Call or fax orders to suppliers before their deadlines 11. Fridges • Lock fridges; check temperature records are complete. Return the keys to the chef’s office and then lock the chefs office 12. Leaving • Check stocks are safe & cooking at a very low temperature. • All other stoves, ovens, salamanders, hot cupboards should be switched off. Rubbish bins emptied, floors clean. • The kitchen should be clean & hygienic by the morning, so it is best to assist night cleaners as much as possible. • Check if all chefs and kitchen porters have completed their time log/sheets. • Lock chefs office. • Switch off lights if possible. • When you get changed, check locker room for chefs discarded uniforms are all placed in laundry basket.
758 Night Shift Checklist: 1. Arrival • Report to the kitchen at or before the rostered time: fill in the WTD time sheet, wear a full clean uniform and conform to personal grooming standards. 2. Preparation List and Hand Over List • Check your hand over mise en place ( Preparation) list, left for you from; the previous service. Check through your fridge; add any additional mise en place needing to be done. Write both quantities and chefs names (when appropriate) next to each item of preparation. 3. Room Service Menu & VIP – Very Important Person(s) ( Daily List ) • Room Service menu, photos and prep check lists are located in each kitchen section. • Please accommodate any reasonable guest food request whenever possible • IMPORTANT - Check the daily VIP list to view and learn guest special requirements! 4. Café Food order List • Obtain Cinnamon Bar Food requisition from the Café /Night Chef Folder. Check if day staff have completed any preparation then Fulfill requisition requirements as per recipes. 5. Night Staff Meal List ( service 2.30am) • The night porter will deliver by 1am, the night staff meal order – this menu is taken from the Room Service 24 hour menu. Please try to fulfill any reasonable request. 6. “How to do it” - Recipe Files • Cook using the correct recipes and methods of preparation only. Do not alter anything without agreement from the Exec Chef / Head Chef. • Communication Policy – Recipe files are amended prior to introduction of any updates. Write any amendments in the section handover notes. CDP to provide any New training required. 7. Rooms Fruit – Weekly List • The weekly rooms fruit list is located on the Indigo Kitchen corridor wall. It is subject to change due to availability. • Daily requirements – Volumes WILL vary
759 depending on Guest Rooms Occupancy – Please check with Room Service for correct information. • Quality – All rooms fruit must be of the best quality in both taste and presentation. In the event that this is not the case please change rooms fruit for what ever we have in house of the required quality. • If large amounts of fruit do not meet our standards – please telephone supplier directly and have the order re-sent or alternative fruits delivered. 8. Breakfast – Takeaway & Set Up Assistance • Room Service has a small selection of takeaway breakfasts. These are prepared by the night chef. • Please assist the breakfast chef whenever possible or time allows. • Communicate daily with the breakfast chef as to their immediate service or preparation needs. 13. Cleanliness and Hygiene • General cleanliness of each section is the responsibility of the chefs working in it. This includes stoves, fringes, shelves, light equipment and walls. They have to be cleaned down at the end of each service using (D10) anti-bactericial cleaner. 14. Light Equipment • It remains the responsibility of the user to care and wash light or fragile kitchen equipment i.e. pole blender. • All fragile equipment should be returned to its correct place after washing. 15. Hand Over & Leaving • At the end of each shift, the handover and mise en place ( preparation) list details must be completed & discussed with the next shift before leaving the kitchen. • Fill in the WTD time sheet before you leave. • Always use your swipe/smart card when leaving or entering the building via staff entrance. This provide a definitive computerised list of all people in or out of the building in the event of an emergency. 16. Food Ordering • Write and complete a food ordering list for night chef requirements
760 • Pass this to the sous chef or place in the night chef folder in the Indigo kitchen corridor. • The Café menu changes every four weeks – Look ahead for menu changes and recipe ingredients. Banquet Kitchen Checklist : 1. Menu’s & Crockery Requirements • Banquet Food Preparation – Buffets & Canapes • Restaurant Kitchen Food Preparation – A la Carte plated dishes • Read Private Dining Menu’s. Take note of any amendments and changes. Liase with senior chef on duty and Private Dining service staff. • Check a crockery requisition has been completed and ordered with BOH & Room Service Supervisor no later than 9.30am on day of Private Dinning Event & delivered to the correct kitchen/service location. 2. Prioritise Jobs • Distinguish between urgent, time consuming and not so important jobs. Create a work list of tasks needing to be done for all private dining services in (MPD) today. • Check events held over the next 72 hours, think ahead and look at ordering requirements and advance mise en place. 3. Sauces, Stocks, Soups • Check with sauce section as to what can used otherwise. Prepare what is required. Remember seasoning, consistency and amount needed. Organize service. • Use Portion Control - Count each portion required! 4. Meat, fish etc • Check with Sous Chefs as to which are your foodstuffs. Prepare as per the recipe. Remember to check amounts and correct cooking time required to meet service time. • Use Portion Control - Count each portion required! 5. Vegetables • Check with the Vegetable section as to what can be used, prepare what is required, check quantities and organize service. • Use Portion Control - Count each portion required! 6. Pastry/Pudding • Check with the pastry section as to what is to be used,
761 check quantities and organize service. • Use Portion Control - Count each portion required! 7. Starters • Check with the Hot Starter or Larder section as to what can be used. Otherwise prepare what is required. Prepare as per recipes. Remember to check amounts and time required for service. • Use Portion Control - Count each portion required! 8. Service Preparation • One hour before service, double check all your mise en place still to be done. • Check service time and covers with Head Waiter. • Check all your foods and be sure nothing is missing. • Check plates are from Axis Restaurant, polished and hot • The Jack Stack, Alto sham hot box and food containers are clean and ready for use. 9. Advance Preparation (mise en place) 10. Food Safety • Before starting any preparation for tomorrow, please ensure everything is in place and ready for today. • “Think Ahead” Look at menu requirements for next 3 days. Temperature Checking • Buffets – Hot foods min 72C reheat temp for 2 mins / minimum +64C buffets table food holding temp / max 2 hours display time. • Buffets – Cold foods/Ambient foods – 2 hours display time • A la Carte hot foods – All reheated and hot foods must reach a heating temperature of 72C for 2 minutes. • Alto Sham and Hot Cupboard Storage – minimum holding temp +64C for maximum of 30 minutes • Temperature Probe • Use the kitchen temperature probes to verify correct temperatures are reached and adhered to. Check temps when completing cooking/reheating and again at time of service. • Record date, temperatures, timings and sign your name on the correct temperature log as part of “Due Dilgence” best practice procedures.
762 Opening Checklist: Sous Chef 1. Fridges & Locked Areas • Fridge/freezers unlock and check if temperatures are normal. ( fridge +4-5C / freezer – 18C ) • Unlock any secured areas • Return the keys to kitchen key box. 2. Hand over • Read the Kitchen Day Book check for hand over notes. Start what needs to be actioned. • Switch on kitchen computer, check e.mails • Check voicemail ( dial 34) for access to messages. 3. Arrival & Briefings • Check if all the chefs and porters have arrived and completed their WTD time sheet. • Am Briefing – At approx’ 9.30am each morning senior chef on duty should hold a daily briefing, covering the days events and any additional necessary requirements .i.e Engineering repairs, 2nd orders for food supplies. • F&B Briefing 10.30am – A senior chef is to attend this meeting held Monday – Friday in Axis restaurant. 4. Menus • Check for Event Sheets for new, CHANGES, daily, and weekly private event menus. Instruct chefs and answer questions, which may rise. 5. Requisitions • Dry stores and alcohol requisitions have to be written and passed to the Inventory Controller’s Office – Located in Goods Receiving at the end of each night, together with Copies of Supplier Food Orders. • Arrange a porter for collection when assistance is required. 6. Delivery • Check arrival of deliveries, freshness, quality, temperatures and amount. Sign checked delivery invoices. Collate together with all kitchen delivery dockets. • Any short delivery, credits or returns must be dealt with. Call supplier immediately to arrange replacement ASAP. • Head Chef or Sous chef to review every invoice and check details be fore releasing to Goods Reveiving. Check credits values with Accounts Payable at each month end. 7. Preparation • Portion Control weights/size remains the responibility of the Head Chefs and Sous Chefs. Assist with their
763 preparation and use scales to check weights frequently. 8. Service Information • Kitchen Menu Information ( white ) Board Fill in details of any specials and prices, ice cream, sorbets, soups. Prior to service. 9. Menu items not available • Should this occur, always provide an alternative. Inform the manager/headwaiter and write details on the menu information board or sheet. 10. Service set up • Check Prep and rockery, if sections are ready, tasting spoons, spare paper for micros. 10. After service • Complete hand over notes in the kitchen Day Book. • Record number of cover, events, problems, shortages, messages, reminders, staff information, birthdays… • Discuss hand over with chef or sous chef on duty, in charge of the next service. 11. Leaving • Check if all chefs and porters have completed their WTD time sheet. • Lock chefs office and necessary fridges/cold rooms/drystores • When you get changed, check locker room for any chefs uniforms left behind.
764 Kitchen Task Sheet Below listed is some Sample Kitchen Task Sheet: Use of Kitchen Equipment: 1. Small Hobart Mixer • Take small mixing bowl. Put the aligning knob at the back of the machine and make sure both sides are securely placed on hinges. Get the appropriate mixer attachment e.g. Whisk, beater, paddle. Slide mixer attachment on to main arm of the mixer. Lift the handle up clockwise and set in position. Seat gear: 1.2.3. Place safety guard in “switch on” position. • Turn on machine. DO NOT change gears without turning off machine first! • This is important, as the motor needs to adjust to the speed. Switch off when the mixing is finished. When finished with mixing process, release safety guard and turn handle anticlockwise. This will release the bowl. Now release the mixer attachment by lifting slightly and turning anti-clockwise and let it fall into the bowl. Scrape the attachment clean and put in the wash-up area. • Never scrape down or put hands in machine while it is going. 2. Large Hobart Mixer 2 – Cont: • Mixing bowl is on wheels. Push bowl into the machine, checking that the 3 safety catches are correctly in place. Back left and front. The two safety latches should be turned-over the sides to hold the machine in place. The mixer attachments eg. Whisks, beaters, etc should be put in place the same as the small Hobart. Wind up the handle on the right until the attachment is elevated to reach the button of the bowl. Set timer for length of time required. Start the machine on chosen speed! • DO NOT change gears while machine is still going! • To release the bowl when finished, turn handle down until bowl hits the wheel stand. Undo side latches and carefully remove mixer attachment. Clean and put in wash-up area. • Never scrape down or put hand in machine while it is going. 3. Prover • Remember to shut the door when prover is going to ensure maximum proving occurs.
765 • Turn off and open door after use. 4. Gas Oven 4 Cont: • Only have gas on if you are using the gas stoves or ovens as a burning of unused gas is a waste. • If something boils over on stove, clean it yourself or notify back of house cleaner to clean the stove as a spill will cook on the stove and starts to smell, harden and become more difficult to clean. • Warning – Only attempt to clean ovens when sufficiently cool and safe to do so. Check “Risk Assessments” for hazards. • If the starter flame goes out, you must re-light it by pushing the black button located on the right hand side of the front panel and through the hole holding a flame to the ignition point, until it has lit. DO NOT look down gas opening during the process as it could light quickly and flare up. • Temperature adjustment gauges on the right hand side of the oven – black knobs. Adjust the temperature using the black knob. 5. Combi Oven • To operate the steamer or oven, close the door securely. Push the steam or oven button on the left had side. • DO NOT turn on steam when the door is opened or just after. • Lift the lever upwards to open when food is ready. • DO NOT reach into the back of the oven without a cloth and full-length sleeves. 6. Walk in refrigerator & Fridge Freezers 6 - Cont: • It is very important to ensure that the fridge door is properly shut. Otherwise the temperature will keep rising and falling which cause food bacteria to form. & the fridge motor will wear out more quickly. • If you remove a food product from a fridge or freezer make sure it does not sit in the warm kitchen any longer than is necessary, and then return to the fridge and the freezer, as the heating and cooling of food also helps bacteria to thrive. • Remove only what you need in small amounts. • When returning containers, re-wrap or cover re-writing the
766 date and contents. Every Sunday, pull out all foodstuffs and shelving completely. Wash down walls and scrub with hot water with D10. • Turn off the fridge before cleaning. • Store all perishable foodstuffs in the main kitchen fridge. Turn fridge back on when finished. Return foodstuffs only when temperature returns to 5C or less. • The small ice cream freezer must defrosted at least once a week. Put all ice cream in the large freezer. Leave the freezer till melted. Mop out with clean cloth and ensure it has cooled properly before any item in the freezer. 7. Char-grill • Turn black knobs onto pilot setting. • Now light the gas pilot, push the red igniter button whilst keeping pilot knob pushed in for 20 seconds – now turn black knob to required heat setting. Repeat this process to light as many elements as required. • Switch off or turn down when not in use. 8. Salamander • Turn black knob on R/H side to pilot, push the knob towards the salamander. • Now push the igniter button several times to light the pilot. Keep pilot knob pushed in for 20 seconds then release & check pilot is alight. • Now turn black knob to the required heat setting. • Switch off or turn down when not in use. 9. Bain Marie • Check drain tap is closed, fill to required level with water using the tap on r/h side. Light pilot in the usual manner then turn the black regulator button to required temperature setting. • To empty - Switch off gas supply and turn drain handle to empty, when empty, wash with hot soapy water then rinse well with fresh water. 10. Food Processor (Robot Coupe) • Place mixing bowl onto motor base and twist to secure. Fix your chosen attachment to the spindle. • Fill with your foodstuffs, cover with lid and twist to secure. Switch on. DO NOT place fingers inside while in use. To stop press red off button, wait for blade to stop spinning then twist to remove lid and bowl.
767 11. Liquidizer • Screw blade base onto the liquidizing container, place container onto the motor base. Never fill more than ¾ full. Cover with lid and switch onto a low speed first – this will help prevent food over flowwing. Increase speed as necessary. • To stop, switch off and remove liquidizing bowl when blade has stopped spinning. 1. Pole & Stick Blenders • Place pole/stick blending end into the food needing to be blended. Switch on, blend to desired consistency. Switch off! Before removing pole from blended liquid. 2. Slicing Machine • Always check guards are secure before use. Place food onto the slicing arm. Adjust slicing gauge to required thickness, switch on. • Hold onto slicing handle only and use by pulling and pushing the slicing arm forwards and backwards. • When cleaning, turn slicing gauge to “0” before cleaning the blade and ensure all safety guards are in place. Take great care and safety when cleaning electrical slicer “Blades” and all areas close to the blade. 14. Microwave • Do not place anything metallic in a microwave. • Place prepared item onto the glass carousel, close door, use buttons to select time, cooking power, and start. • Cancel or wait for end of cooking cycle before opening the door. 15. Small Kenwood Mixer • Place mixing bowl onto mixer base, slot into grooves then twist to secure. Twist required attachment onto the mixer head i.e.whisk. • Push mixer head towards base until it clicks. Now it is safe to switch on the machine, slowly to begin with, gradually turn the speed gauge to required setting. Always switch off when mixing is finished and before removing attachment and mixing bowl.
768 16. Stove Tops/Rings • Use poker to remove “Bulls eye” from centre of stove top. • Turn Black Knob on R/H side to pilot setting, Push in for 20 seconds whilst pushing the igniter button several times until gas pilot lights. • Now turn the black regulator knob to required heat setting. • Cleaning – Only attempt cleaning when ovens and stoves tops are cool to do so safely. Do not switch off pilot lights as these are easily blocked with soap and grease. 17. Deep Fryer 18. Gas Blow Torch ¾ Check fryer is filled to correct use level with frying oil. Open door and turn gas knob to pilot setting. Push knob for 20 seconds, at the same time press igniter button several times until gas pilot ignites, check pilot remains alight then turn gas knob to on position. Now turn the black temperature regulator knob to required heat setting. • The fryer is ready for use when the red heating light goes out, this will normally take up to 10 minutes for a cold fryer and 3 minutes for a fryer already on a low temperature setting. • Place food into frying basket, gently lower frying basket into hot oil, cook as desired. ¾ Fryer Oil must be changed whenever the oil becomes too dark or when the oil thins out, doesn’t hold a temperature and bubbles excessively when frying foods. • Old oil must be allowed to cool before disposal. To dispose, pour oil through a funnel into a metal oil recycling drum, situated in the goods bay. Please be sure to clean up any spills or mess. ¾ When using a Gas Blow Torch think Safety first. Place gas blow torch securely onto a flat surface i.e. Stainless Steel work bench. Position with the gas burner well away from anything remotely flammable – ideally with the gas burner pointing away from you towards the wall. Turn the black gas regulator knob anti-clockwise, only a little. You will hear the gas being released. Light with a match or taper, do not use a lighter. Be sure to keep you hand well away from the flame. Once lighted
769 it is safer to increase the gas to the required level. ¾ Pick up the blow torch by the handle and use as required, always making sure the flame is never pointed towards any person or any flammable item i.e paper toweling. ¾ After use, place back on to a flat surface and turn the black gas regulator clockwise to the off position. You will notice the flame will douse and the noise of the gas being released will stop. Cool for 5 minutes before placing back in it’s correct storage area. 19. Blast Chiller • High Risk Prepared Foods – These are cooked still hot foods that require chilling to below the “Danger Zone” ( below 8C) • Decant larger volumes of wet foods i.e. soups, sauces, custards etc. Into shallow gastronorm trays – this will allow for efficient chilling of foods. Larger cuts of meat should be no larger than 2.5 – 3KG in weight. Cut smaller if necessary! • Record Keeping – Record actual time and temperature of hot foods placed into the blast chiller. AND record actual time and temperature of foods removed from the blast chiller, • Regulations – Hot foods from completion time of cooking & blast chilling down to 3 Centigrade must be completed within 90 minutes. ( from start to finish ) Foods falling outside this time and temperature criteria must be disposed of as they can longer be considered “Safe”. • Warning – Food chills very quickly in a blast chiller i.e. 5 Litres of soup can cool down to 3C in only 10 minutes! • Take care and monitor your foods during blast chilling.
770 Food Ordering: 1. Food Orders 1. Continued: • Market Lists - All fresh foods are ordered by the senior chef on duty using kitchen “Market sheets” and delivered via Goods Receiving who then imput all food purchases via the “Micros/Fidelio” computerised receiving software. • The chef or sous chef then telephones or faxes orders to through to suppliers. • All food purchasing is delivered via “Goods Receiving” where orders are checked, then delivered by Goods receiving or kitchen porter staff and brought into the kitchens. • Chef de Parties must complete an order before the end of the 2nd shift each night. Orders should be given to the chef or sous chef, collated orders must be checked against kitchen “Stock in Hand”, reservations and private dining events. Amounts should be adjusted if necessary. • Collated orders must be written onto the kitchen Market Sheets”. TWO copies are required, double check requested amounts. • The 1st copy is placed on the kitchen Orders clip board. • The 2nd copy is delivered to “Goods Receiving”. • When placing telephone or faxed orders, give: • Name of Restaurant/Hotel & Department i.e. Axis OR Indigo Kitchen • Delivery Day/Date • Place order clearly and not too fast • Always end with restating Name of restaurant & “please call us if there are any problems”. 2. Delivery • All deliveries must be checked by “Goods Receiving” for quantity and correct invoicing and supply details. Then foods are delivered or when required collected by kitchen porters and brought into the kitchens. • Chefs check for freshness, temperature and quality. Poor quality or excess goods must be returned to
771 2 cont: “Goods receiving”. The senior chef on duty must then contact the supplier and arrange for exchange, credit note and delivery. • All delivery Dockets/Invoices must be signed before delivery person leaves “Goods receiving” • Initial discrepancies are dealt with by “Goods Receiving”. 3. Delivery Discrepancies • Discrepancies discovered by the kitchen i.e. Short orders, Poor quality, incorrect product etc. • The supplier should be telephoned Immediately and replacement or balance of goods arranged for quick delivery. “Goods Receiving” must then be informed of details. • Invoice Delivery Issues – Record all discrepancies, Any delivery problems and credit requirements must be shown in detail on the invoice or delivery docket in question. These details must cover: • Food discrepancy/ weight/size • Return value $$$ • chef dealing with issue, • suppliers drivers signature when possible. Returns & Credit Log - Each kitchen must complete this information log for supplier payment checking at the end of each month. Food Storage: 1. Labeling • All foods decanted & or prepared must covered and clearly labeled with the (a) contents & (b) date of preparation Or Best Before Date for Dry Stores. • I.e. Mayonnaise – Exp 16.04.99 • If using a “best before date” for freshly prepared refrigerated foods, date label using use a maximum of five days from production. This complies with food safety regulations. • Fresh refrigerated foods having reached their best before date can be checked for use or disposal. If for suitable use and approved by a senior chef. • It is illegal to stock or serve foods which are hazardous to
772 health. • Use food safety labels to label all food storage containers and to show expiry dates. Use a black market pen when food safety labels unavailable 2. Rotation • All foods whether prepared, dried or ambient, must be stored and used on a stock rotation basis. • I.e. (A) old stocks are moved to the front and new stocks placed behind. This needs to be done with each delivery. • (B) When using prepared foods always seek to use the foods labeled with the older date first. Check contents for quality and freshness. If in doubt please check with the senior chef on duty. 3. Wastage • All wastage must be recorded in the kitchen wastage book. Fill out the department and date. Then list the ingredients and volume. Each item should be valued. Use the costed recipe file and price lists for accurate values. 4. Storage • Requirements - No food should be stored directly onto the floor. Ideally there needs to be 20cm clearance between floor and first storage shelf. • It is the resonsibility of all chefs and porters on duty to assist with the immediate storage ( Putting Away ) of all foods delivered to the kitchen. • Cold Refrigerated Storage Temp: +1 – 5C • Deep Freeze Storage Temp: - 18 to –22C ( ice cream –12C ) • Dry Stores Storage Temp: +16C 5. Spills & Spoilage • Food Spills must be cleaned up immediately by the person responsible or a kitchen porter. Spoiled or foods of suspect quality foods must be disposed of immediately. • Refrigerated prepared foods having reached five days from original production/preparation date - should be checked by a senior chef on duty before disposal or use if food are still suitable for use. I.e. Salad dressing. 6. Pests • Report pest sightings immediately - Mice, cockroaches, weevles, ants etc must be reported to the senior chef on duty immediately.
773 New Menu Introduction: 1. Restaurant Menu Information & Briefing Notice Board • The purpose of the kitchen menu information board is to convey menu information to both kitchen staff and restaurant service staff. • Menu changes should be written on the Menu Information Board. • Each service the following details when appropriate must be written on the white board area of the Menu Information Board. Changes and updates during the day must be amended and written on the white board. • Ice Creams: • Sorbets: • Dishes to sell/push • Shortages - Limited portions of dishes for service. List how many! • Items off the menu & alternative dish and price. • Special requirements i.e. Birthday Cakes – name & table No. • Private dinning service time and number of covers. 2. Service Menu Briefing 3. Weekly Dish Tastings • Approximately 30-60 minutes before lunch or dinner service, meet with the head waiter or restaurant manager. Discuss: • Details written on the Menu Information Board. • Express and Special Menu dishes • Dishes needing to be “Up-Sold” or in house promotions. • Any thing important i.e.Menu dishes with limited portions • Organic Specials – Wednesdays of each week the Organic weekly menu must be written and presented to Executive chef for confirmation. Copy sent to restaurant manager for editorial content/review. • Fridays at 3.15pm-3.30pm dish tasting of the Organic menu is presented to Executive Chef, F&B Director, Restaurant Manger and Senior Sous Chef. • bi-weekly Lunch Menu Changes – Monday bi-weekly. Previously the menu should be completed and presented to the executive or Head chef for confirmation. Copy sent to
774 3 Cont: 4. New Menu Development restaurant manager for editorial content/review. • Tuesdays 5.00pm dish tasting of new dishes is presented to Executive Chef, F&B Director, Restaurant Manager, Senior Sous Chef. • Write menus following restaurant outlet style and food direction concepts from Executive Chef who will in turn have received direction from MD, GM, F&B Director/Manager, RM. • Arrange dish tasting dates with: • Managing Director – When available • General Manager – When available • F&B Director – every tasting • Restaurant or outlet manager/s – every tasting • Executive Chef – every tasting • Senior Chefs – every tasting Operational & Administrative Requirements • Menu Draft & follow up with managers • Dish tastings • “How to do it” – Recipes and methods/training • Supplier Specification sheets • Dish Costings & Menu Engineering • Menu Information Sheets – For service staff and kitchen sections • Prep Check Lists – For each kitchen section • Order Lists – For each kitchen section & prepared by that section • Goods Receiving – New Suppliers/changes and new dry stores products. Liase with Buyer to ensure Supplier Due Diligence • Menu Intro – FOH Staff tasting within 48 hours. New Menu Guidelines • Guest Favourites - Review Micros dish sales both high and low sellers • Discuss with Restaurant manager their menu ideas/feedback • Seasonality – Use foods in season for good taste, availability and cost effective purchasing wherever possible. • Menu engineering results • Menu Prices– Ensure restaurant price appeal is maintained and competitor awareness/survey
775 Transfers and Requisitions: 1. Alcohol Requisition • Requisitions: How to do it - Fill out the top section of the requisition with date and your department i.e. Kitchen. Write out the required order together with product code. • Get this signed by the Chef or Sous Chef on duty. • Make sure all alcohol requisitions are ordered within the agreed times. Usually with the normal Supplier Orders at night • Deliveries • MORNING: 9.30 – 10.30 am • AFTERNOON: 3.30 – 4.30 pm 2. Chemical Requisition • Porters Information - Fill out the top section of the requisition (date, dept) • Write out the required order. Get this signed by the BOH supervisor on duty. • Make sure all chemical requisitions are ordered within the agreed times. • MORNING: 9.30 - 10.30 am • AFTERNOON: 3.30 - 4.30 pm ( Emergencies only ) 3. Kitchen Transfers Carbon Copies • Food Transfers - Whenever food is borrowed or supplied or transferred from YOUR kitchen, you must complete & issue a food transfer docket. All issues must also be valued whenever possible – use kitchen costing sheets. • When writing a transfer: Write the name of department from where goods are taken and to which department they are issued. Date and complete list of goods which must also be valued, then signed by the person collecting/receiving goods. • The completed and signed yellow Carbon Copy of each Transfer or Requisition is kept in the issue book for future reconciliation & checking purposes. • Always attach the completed and signed white copy with daily delivery invoices for collection by Goods receiving or the F&B Controller.
776 Kitchen Management Standard Recipes For Kitchen the following guidelines to be followed: STANDARDIZED RECIPE FORM 1. Establish recipes to ensure consistency and to train Chefs 2. Place recipes in every kitchen so that they are easily accessible to staff. 3. Complete a Standardized Recipe Form for every established recipe. Include plate specifications and a photograph of the presentation RECIPE FORMAT 1. Chef should list ingredients, weights, measures, and preparation specifications for recipe. 2. Accountant should cost out ingredients as the total cost percentage pre serving. This should be done every 90-180 days and/or when the sales price or market price changes. 3. When the recipe calls for the use of a sauce, the Chef should state the amount of sauce and the cost price of that amount, not list the ingredients. An asterisk should indicate where to find the standard recipe form for that sauce. 4. Add bread and butter cost where applicable. PLATE SPECIFICATION 1. Chef and Food and Beverage Manager should complete the plate specification section. Include a color photograph. 2. Place completed set of recipe and plate specification forms in plastic jackets and group in a library. The distribution should be as follows:
777 Standard Recipe Sheet RECIPE NO: DESCRIPTION: STEAMED RICE DUMPLING OUTLET: QUANTITY: Portions DATE: SN INGREDIENTS QUANTITY UNIT OF UNIT COST TOTAL COST MEASURE 1 SALMON NORWEGIAN FILLET 60 GM 189.52 11,371 2 FRESH RICE PAPER 5 PCS 500.00 2,500 3 MUNG BEAN 20 GM 25.00 500 4 SHRIMPS W/O SHELL 20 GM 100.00 2,000 5 BLACK MUSHROOM 10 GM 100.00 1,000 6 BLACK FUNGUS 5 GM 52.38 262 7 MAM DEEP 60 ML 30.00 1,800 SUB TOTAL 19,433 5% ENGS 972 TOTAL COST 20,405 UNIT COST PER PAX - COST %
778 PROCEDURE: Arrange fresh rice paper Place minced Salmon in the centre Tie it up in to a Spring roll. Place it in to the Plate Garnish with Herbs and Chilli Julienne
779 Food Cost Because food cost is usually one of the highest cost percentages in any establishment, it is important to know how to calculate it. The basic food cost calculation itself is simple: Opening Inventory Value + Cost of Purchases – Closing Inventory Value = Usage Amount Usage Amount / Sales Revenue = Cost of Goods Sold (%) This formula can be used to calculate your food cost anytime you want to: monthly, weekly or daily. We will use this formula to calculate a weekly food cost. First, you need to collect the information that is required to do your food cost calculation. You will need to have done a physical inventory of your stock, and you will need to add up your purchases for the week. You will also need to have your food sales for the week available. Your opening inventory is the dollar value of what you began your week with. If you do a regular food cost calculation, your opening values will be the last closing value you had. Your purchases amount is the dollar value of whatever you purchased during the week. Your closing inventory dollars is the value of what is still in stock at the end of your week. When you add your opening inventory and your purchases, you calculate the total product that you purchased for the week. When you subtract your closing inventory, you end up with your usage for the week. Because your closing inventory is still in stock, you need to subtract it from the equation, because even though you purchased it in that cycle, you haven’t used it yet. Then you take your usage and divide that by your food sales for the week. The percentage you arrive at is your food cost. Here is an example of how this calculation works: Opening Inventory: 10,300 Purchases: 5,500 Closing Inventory: 8,200 Food Sales: 22,000 Using our formula, your food cost would be calculated in the following way:
780 10,300 + 5,500 - 8,200 = 7,600 7,600 / 22,000 = 34.55 % In this example, you began with 10,300 of food product in stock. You purchased 5,500 through the course of the week, and at the end of the week you did a physical inventory and determined that you still have 8,200 of product in stock. Therefore, your usage for the week was 7,600. By dividing your usage into your food sales for the week, you see that your food cost is 34.55%. Reduce Cost in Kitchen 1. Restrict or even completely ban “supermarket” shopping where staff buy “emergency” items at prices which can be double those of your regular suppliers. This can add up very fast. 2. Ask your Sales Reps to arrange for staff training. If they supply cakes, have them show your chefs the best portioning methods. If they supply beef, have them show the chefs how to cut correctly. 3. If you have extra storage space, import your own bulk items that are used often, like chopped tomatoes, mineral water, or flour to cut out the middle man-the supplier. 4. Reduce ladle and scoop sizes to the exact size of the portion required. This stops chefs or serving staff being over-generous at your expense. 5. Use portion tools to cut the cakes into the exact number of slices required. It is best not to leave “free-cutting” to staff who may be in a hurry and over-slice. 6. Make sure all food is completely dry before you fry it-this reduces the time needed to fry it and consequently less oil. 7. Assign for shelf space for products that are too hot to go in the fridge. If you have a blast-chiller, count yourself lucky. Never put hot foods in the fridge where they will heat the cooled air. 8. Make sure that air circulates adequately in the fridges and freezers and that the fans are not blocked. If air cannot circulate, then all items may not chill correctly. 9. Ensure that a weighing-scales is placed at the delivery door so that ALL items bought by weight are weighed on delivery. No excuses. 10. Inform all your suppliers of your receiving policy and place on the door in the
781 delivery area for all drivers to see. 11. Do not allow left over foods to be taken home at the end of the nightotherwise over production may be feeding the staff’s families rather than your customers. 12. Establish a Recipe Card for all menu items so the chef can see exact preparation procedures and the cost of ingredients involved. 13. Return all packaging to suppliers when they deliver. With pay by usage charges in place all over Ireland this year, never has this been more important. 14. If using large quantities of eggs, consider the benefits of frozen egg yolks and frozen egg whites. It won’t be possible to use them with all products but the savings could add up. 15. If you have a staff member checking all deliveries, consider spot checking yourself to alert both staff and suppliers that you consider it an important function. 16. Observe what comes back on plates from the bar or restaurant. This will alert you to over-portioning or unhappy customers. 17. Replace Fruit garnishes on desserts with fruit coulis. This will be cheaper and last longer. 18. Establish a routine that all chefs weigh cut meat products as prepared. This will alert them to excessive portioning and teach them that every cent counts. 19. Reduce the amount of shelving in dry stores to reduce the space available for over-ordering. 20. If you haven't done so recently, check your freezer for products that have been 'lost' behind shelving or or other products. We assume food in the freezer is safe but you may have spilled products or freezer burn. 21. If you have a food stocktaker (and you should...) then insist that he/she checks supplier prices on a regular basis. No less frequently than once a month to ensure that the most current prices are used for GP Calculation as well as checking for price discrepancies. 22. If you find a supplier with cheaper prices, then explain your situation to your current supplier who will most likely match or beat the prices. That way you dont need to establish another supplier account unnecesarily. 23. Talk to staff in the wash-up area. An often forgotten part of the kitchen operation, however, they are the ones who see the waste that comes back from front of house and can advise you accordingly. 24. Introduce clear rubbish bags in the kitchen. That way you can spot the items that are being needlessly thrown away.
782 25. Occasionally, shock the staff by putting on your rubber gloves and trawling through the bins to check for usable ingredients which have been thrown away. You'll soon see more careful trimming and throwing out of waste. 26. Post a sheet on the wall, visible to all staff showing them your target GP % and revenue goals. Keep them informed of the progress and reward them when targets are met. 27. Write the prices of products on the boxes to show staff the value of the stock on the shelves. It was a shock to me when I discovered the price of some ingredients. I'm sure your staff will feel the same way. 28. If you operate a buffet, then assign a staff member to serve the guests. This increases the perception of customer service while simultaneously keeping portion sizes in order! 29. Invest in racks for your store room to store all dry foods off the ground. This prevents pest infestation, damage from florr cleaning or flooding. 30. Make the most of the space in your kitchen and get rid of that chest freezer. It takes up too much ground space and you lose items at the bottom never to be used again. There's a reason buildings in New York go up, not across... 31. Make sure that an 'Open Food' button is not being used on your cash register. This allows staff to charge what they like for meals and management are left with no idea of what was sold. 32. Supply your chef with a breakdown of meals sold through the cash register at the end of the night. He can then compare it with the quantity of meals which left the kitchen. Any variance should be investigated immediately. 33. If you want your customers to see your menus, then put them on your website. This avoids the cost of posting them or faxing them. They can be updated easily. 34. Pay your bills in a timely manner so that you are in a better negotiating position when it comes to pricing. 35. Make sure that a recipe card exists for all cocktails. This should be avilable to all staff behind the bar and will ensure consistency in presentation and costs. 36. If you offer glasses of water at your food buffet counter, are you elimiating the chance to sell soft drinks and juices. Try hiding the free water and positioning a bucket of ice cold soft drinks for purchase. Thise who really want the water will ask anyway. 37. Train staff in how to pour draught beer. How many times have you seen bar staff pulling the tap down a split second before actually putting the glass under. A recent audit with one of our clients showed that this practice was losing them 18 kegs a year. Could you afford that? 38. If you offer Soya Milk, then buy small portion size packages. Otherwise you
783 will be opening a Litre packet which will most likely expire before used. 39. Print up a plan of the cellar to show new staff where everything is stored. On a busy night, every second counts. 40. Make sure that owners pay for the drinks they have while on the premises. This shows the staff that control and accountability is very important. 41. Clean fridges out at least once a week by starting at the back and working towards the door. Do the same for chest freezers so that you actually know what’s at the bottom. 42. Have your accounts person check the invoice price of all your deliveries against contracted prices and the supplier’s most recent price lists. That way any discrepancies will be noticed as they occur. 43. Spot check the bottle bins outside for bottles not quite empty which are waiting to be picked up by clever staff. We’ve seen it happen and nothing surprises us anymore. 44. Use the labour cost worksheets to establish your actual labour costs. If you’re not already doing it, you might be surprised. 45. Use the internet to advertise for positions. 46. Analyse your staff roster to see if there are staff rostered excessively during slack times. Adjust the “standard” shifts of 9-6 and 3F and whatever else we all grew up working with to fit into YOUR operation. By lengthening or shortening the right shifts you may save the cost of an employee each week. 47. Disallow Staff Drinking on premises after hours or after busy shifts. Cite Insurance reasons such as your increasing duty of care of employees while on the premises. It also leads to cost control issues when “just one more then….” Becomes one more unpaid drink each night. It soon adds up. 48. Never allow personal belongings anywhere in the hotel apart from a locked changing area. Staff should be allocated a lockable locker. No mobile phones, bags, jackets, coats or anything else should be allowed in the bar, restaurant or kitchen. More stock goes missing this way than many operators realise. 49. Invest in a magnetic rubber collar that attaches to the food bin. That way when staff throw the cutlery into the bin with the food, the magnet will draw them out again! Saves it’s own cost very fast! 50. Make sure that the floor around the dish wash and glass wash area is lined with rubber matting so that any glassware or crockery dropped doesn’t break. 51. Create recipe cards for all your menu items. The chef will then be able to see at a glance what each dish costs and staff can be informed of which items they should be pushing for maximum profit.
784 Pricing Food Selling price is determined from standard recipes and yield tests. Selling price varies with quantity of food served, type of service and other factors. Selling price must cover all cost of the operations as well as give a profit. The key to good menu pricing is setting your selling prices to ensure that you earn your desired profit, and also to ensure that your customers perceive value. There are two ways to set your selling prices: • by percentage • by margin ¾ Pricing by food or beverage cost percentage helps to ensure that your menu cost stays within the overall food or beverage cost set for your establishment. The formula is: Item Cost (4.20) = Selling Price (14.00) Cost % (30%) For example, your chicken dinner has a plate cost of 4.20 and you want a food cost of 30%. You would have to sell it for 14.00 to achieve that cost percentage. Once your know your ideal selling price, you can adjust the portion size or the price to get the selling price you want, to ensure that your customers will perceive value and want to buy it. ¾ Pricing by contribution margin is to determine how much profit you want to make from a certain menu item. The contribution margin is simply the difference between the item cost and the item selling price; the ‘profit margin’. Higher ticket items are generally costed using the contribution method, because sometimes pricing them using percentages put them way out of the market. The formula is: Item Cost (9.00) + Contribution Margin (12.00) = Selling Price (21.00) For example, your steak dinner carries a plate cost of 9.00. Perhaps charging 30.00
785 (30%) seems high for your establishment. You could decide that you want a margin of 12.00 for each steak you sell. Now you can sell your steak for 21.00 and know that you are ‘banking’ 12.00 for every one you sell. If you were pricing them by percentage, they would be much more expensive, and you may sell fewer steaks. ¾ Multiplier Method : This method bases selling price on food cost alone. Selling price is determined by multiplying food cost two or three times depending upon the multiplication factor. Multiplication factor = 100 / Desired food cost percentage. For e.g. 100 / 40 = 2.5 = Multiplication factor. The problem with this method that selling price may be unfair to the products that require less labor, for eg. ice cream, fruit juice. Menu Engineering Menu Engineering is a method to know the popularity of dishes and their contribution. Popularity is determined by working a menu mix determining the number of portions of each dish sold : total number of dished sold. Any item that has a menu mix percentage of less than 70 % of the average is considered unpopular and vice versa. Contribution is determined as selling price - food cost. Using this information, dishes can be classified as : a) High contribution High popularity called STARS. b) Low contribution high popularity called PLOUGH HORSES. c) High contribution low popularity called PUZZLES. d) Low contributions low popularity called DOGS. Pricing strategy can be based on these patterns for maximum leverage of sales.
786 Pantry Station Lunch Waste Report Date: Recorded by: Quantity Product Advise Why
Ala carte Pricing No Code Formula Qty Total cost Total cost + 5% condiments Food cost % selling price 1 ROYAP01 IMPERIAL MIXED SALAD 1 14,820 15,561 27.79% 56,000 2 ROYAP02 CHICKEN AND BANANA SALAD 1 11,630 12,212 24.42% 50,000 3 ROYAP03 COLD CRYSTAL SPRING ROLL 1 20,323 21,339 26.67% 80,000 4 ROYAP04 VIETNAMESE TIPIT COMBINATION 1 15,688 16,472 25.74% 64,000 5 ROYAP05 GIO RE SPRING ROLL 1 9,348 9,815 19.48% 50,400
787 ,,,6 ROYAP06 GRILLED MINCE SHRIMP ON SUGAR CANE 1 18,350 19,268 30.11% 64,000 7 ROYAP07 STEAMED RICE DUMPLING 1 19,433 20,405 28.34% 72,000 8 ROYAP08 LOBSTER AND SCALLOP WITH WARM FIG SALAD 1 43,040 45,192 39.23% 115,200 9 ROYSU01 DOUBLE RICH ROYAL BROTH WITH BEEF DUMPLING 1 13,557 14,235 29.07% 48,960 10 ROYSU02 IMPEROR THICK SOUP WITH ABALONE AND LOBSTER 1 11,850 12,443 21.13% 58,880 11 ROYSU03 CHICKEN CONSUMME 1 9,218 9,679 21.53% 44,960 12 ROYSU04 ROYAL CHICKEN SOUP 1 10,574 11,102 23.76% 46,720 13 ROYNODL01 NOODLE SOUP 1 13,250 13,912 18.58% 74,880 14 ROYNODL02 VERMICELLI NOODLE WITH EEL 1 13,600 14,280 19.07% 74,880
788 Kitchen Audit Date_____________________________ Location ___________________________ Ordering systems yes no score possible Administrative systems yes no score possible Organized for ease of order Historical discount files evident FIFO evident Discounts audited weekly Days in Inv. below 14 Voids/cancels documented No excess product evident Inventory transfers posted Par levels used Invoices posted daily All food checked by mgmt Invoice prices correct Mgmt. does ordering Mgmt use Invoice Detail report End of day counts done daily Yields within guidelines SECTION TOTAL Prep systems Reports used for amounts SECTION TOTAL Levels changed daily People systems Levels changed weekly Entire team aware of issues Prep assignments made Meal policy followed Daily Usage Reports posted Progressive discipline used Different behaviors used Training process in place SECTION TOTAL Waste systems Portioning systems used SECTION TOTAL Veggies cut properly Ordering / Production Discarded food recorded All orders repeated Reports used for PPP Totals given on phone orders PRE's understood /used Orders entered properly Thawed product used Side / add-ons entered Excessive napkins not given Accurate times given C/O cups asked 4 not auto Guest cks given to all guests Mistakes not given away Kitchen has proper flow Proper packaging utilized Cooks use "assembly line" Ovens set correctly Cooks understand tickets All Job Aids in correct location Cooks understand visual aids Orders / Meals verified to guests SECTION TOTAL SECTION TOTAL CHECKLIST TOTAL SCORE MGR : Supervisor :
789 Banquet /Function Leftover utilization Plan Date:___________________________ No. of Guest :____________________. Function:________________________ No. of Staff :____________________. Chef :________________________ Menu items Amount Prepared Amount Left Over Total Cost Cost Per Serving Credit Allowed Adjusted Cost APPETIZERS ENTREES SALADS& DRESSING BREADS CREAM BUTTER MISCE TOTAL COST OF PRODUCTION: TOTAL CREDIT ALLOWANCES: TOTAL ADJUSTED COST: LABOUR COST: FOOD AND LABOUR :
Menu Engineering Worksheet Number MENU ITEM MM MENU MAINS SOLD MIX % FOOD ITEM ITEM MENU MENU MENU % CM ITEM MENU ITEM MM (MM%) COST PRICE**** CM COSTS REVENUES CM CATEGORY CATEGORY CLASS Crab cakes 252 4.60% £3.70 £15.95 £12.25 £932.40 £4,019.40 £3,087.00 L L DOG Caesar salad 18 0.33% £1.92 £11.95 £10.03 £34.56 £215.10 £180.54 L L DOG Caesar anchovies 51 0.93% £2.78 £13.95 £11.17 £141.78 £711.45 £569.67 L L DOG Caesar chicken 211 3.85% £2.86 £14.95 £12.09 £603.46 £3,154.45 £2,550.99 L L DOG Gravlax salad 89 1.63%£3.25 £14.75 £11.50 £289.25 £1,312.75 £1,023.50 L L DOG
790 ,,Beef salad 202 3.69% £3.32 £14.95 £11.63 £670.64 £3,019.90 £2,349.26 L L DOG Bacon risotto 319 5.83% £2.75 £13.25 £10.50 £877.25 £4,226.75 £3,349.50 L L DOG Mushroom risotto 410 7.49% £3.02 £13.25 £10.23 £1,238.20 £5,432.50 £4,194.30 H L PLOW Lamb 1196 21.85% £4.25 £17.75 £13.50 £5,083.00 £21,229.00 £16,146.00 H H STAR Seabream 897 16.39% £3.70 £16.95 £13.25 £3,318.90 £15,204.15 £11,885.25 H H STAR Chicken 593 10.83% £3.82 £16.50 £12.68 £2,265.26 £9,784.50 £7,519.24 H L PLOW Beef 1236 22.58% £5.49 £19.50 £14.01 £6,785.64 £24,102.00 £17,316.36 H H STAR COLUMN TOTALS 5474 100% £22,240.34 £92,411.95 £70,171.61
Station Production Worksheet Station: Dessert Date: Meal Period: L D / M T W R F S ITEM Forecast Stock Amount Amount Closing Amount Amount Storage Shelf Remarks or Par Level On Hand To Prepare Prepared Stock Used Sold Variance Location apple crisp caramel sauce chocolate cake raspberry sauce
791 whipped cream fresh raspberries pre scoop vanilla pre scoop chocolate pre scoop strawberry sugar cookie cheese plate dried apricot candied walnut honey Prepared By :
792 Kitchen Hygiene Personal Hygiene Audit Summarised from Specific Requirements for food prep areas In Place Needs By Medical Whom Attention A completed medical questionnaire for all staff employed No staff on duty with flu of infections All cuts covered with blue waterproof dressing Doctors Certificates from staff absent 3+ days In Place Needs By Protective Clothing/ Uniforms Whom Attention All staff wearing clean protective clothing Protective clothing covers outdoor clothing to waist level No personal garments over protective clothing Uniforms not worn to and from work In Place Needs By Handwashing Whom Attention Staff are washing hands before starting work after using the WC after handling refuse after using a handkerchief after handling or preparing raw food prior to handling cooked or ready to eat food after cleaning duties In Place Needs By Miscellaneous Whom Attention No jewellery except wedding bands, studs or sleeper earrings Finger nails short, no varnish, no false nails no excessive perfume or aftershave No smoking In Place Needs By Facilites Whom Attention Facilities properly maintained, clean, free from malodours Adequate changing facilities with lockers 1 toilet and WHB per 15 staff External lobby between toilet and kitchen 1 easily accessible WHB per 15 staff WHB has hot water over 55°c sanitising Liquid soap for each whb Paper towels and waste bins Separate areas for clean & soiled protective clothing First aid box present
793 Hygiene Self Assessment Yard Area Possible Points Points Acheived Comments Corrective Action Area structurally sound 10 Pest control procedures in place 10 Visibly clean and well maintained 10 Waste disposal is satisfactory 10 Empty bottles are stored correctly 10 Signage instructing all deliveries to report to manager on duty 10 Recycling in operation 10 Seperation of waste is taking place 10 Total Points 80 0 % Score Goods Receiving Area Possible Points Points Acheived Comments Corrective Action Area pest proof 10 Insectocutor Installed and working 10 Fly screen present and undamaged 10 Area structually satisfactory and well maintained 10 Area clean and tidy 10 Goods delivery checklist present 10 Hand wash sink provided 10 Protective clothing in place for visitors 10 Goods Receival Area has the correct CCP signage in place. 10 Good received are being checked on delivery 10 Any discrepancies are recorded on Non Conformance Sheet 10 Supplier vehicles inspected and temperature/licence plate recorded 10
794 Total Points 120 0 % Score Dry Stores Possible Points Points Acheived Comments Corrective Action All food stored off the floor 10 All shelving six inches off the floor and out from the wall 10 All excessive cardboard packaging is removed on delivery 10 Stock Rotation system in place, First in First out 10 No open packets of food 10 All storage bins are correctly sealed 10 Correct signage 10 Store room well ventilated 10 Store room well maintained 10 No signs of rodent infestation 10 Pest control/bait points systems in place 10 Any food items out of date 10 All storage containers are labelled and dated 10 Total Points 130 0 % Score Refrigeration Possible Points Points Acheived Comments Corrective Action All cold rooms are structually sound 10 All door seals are intact 10 All fridges have adequate lighting 10 All food items are stored off the floor and shelves are out from the wals 10 All CCP signage and food segregation system in place 10 All food containers are date labelled 10
795 Sufficient amounts of sealable plastic tupperware 10 Temperatures recorded twice daily, one to be probe reading 10 All temperatures between 2°C - 5°C 10 Is the cooling unit working correctly 10 Stock rotation of items taking place 10 Are all items date labelled 10 Total Points 120 0 % Score Freezer Possible Points Points Acheived Comments Corrective Action Is the temperature under -18°C 10 Are all rubber door seals intact 10 Is there adequate lighting 10 Are all food items stored off the floor and out from the walls 10 All food is labelled with delivery date 10 Stock rotation visible 10 Correct signage on the door 10 Is there a build up of ice around the cooling unit 10 Freezer structually sound 10 Floor free of food debris 10 Total Points 100 0 % Score Kitchen Possible Points Points Acheived Comments Corrective Action Adequate ventilation in place 10 All flooring is sound with no broken tiles 10 Pest proofing and control in place 10
796 All cooking hoods and filters are clean 10 Equipment is clean and in working order 10 Kitchen CCP and handwash signs visible and in place 10 All Wash hand basins have nail brush and disposable paper towels 10 All staff wearing the correct protective clothing and head gear 10 Chopping boards are colour coded and correct signage in place 10 All prep areas are zoned off and clean 10 No cleaning materials/chemicals stored in the kitchen 10 All food products are suitably stored in covered containers and date labeled 10 Sufficient amount of foot operated waste bins 10 Waste separation system in place 10 All corridors are clear of obstructions 10 Staff knowledge on basic HACCP procedures is acceptable 10 Total Points 160 0 % Score Chemical Locker Possible Points Points Acheived Comments Corrective Action Kept locked when not in use 10 Only cleaning materials stored in this locker 10 All containers are stored in their original containers and are resealable 10 All relevant safety information present 10 Correct dosage is clearly visible on all products 10 Staff have adequate knowledge on the use of each product 10 Kitchen porters know the use of each chemical 10
797 Protective equipment is available 10 Locker is tidy 10 Locker is cool and dry 10 Total Points 100 0 % Score Pot Wash Possible Points Points Acheived Comments Corrective Action Double sink in operation 10 Sufficient shelving and storage for clean utensils 10 Area is clean and well ventilated 10 Very hot water is available 10 Correct detergent is being used 10 Kitchen porter is familiar with HACCP procedures 10 Total Points 60 0 % Score Staff Areas Possible Points Points Acheived Comments Corrective Action Area is clear of food debris and plates 10 There is sufficient waste bins provided 10 There is no smoking area in the staff room 10 Structurally satisfactory and well maintained 10 Lighting is sufficient 10 Signage for hand washing before starting work is present 10 Storage of clothing is adequate 10 Toilets are cleaned in accordance with cleaning schedule 10 The wash hand basin is in correct working order with hand towels & nailbrush 10 Total Points 90 0
798 % Score Hygiene Management Systems Possible Points Points Acheived Comments Corrective Action Health Board registration and relevant legislation on files 10 HACCP plan available 10 Food safety policy available and displayed 10 Medical questionnaires/illness reporting procedures in place and recorded 10 Hygiene/Food safety training records are up to date 10 Water tested and results are satisfactory 10 Pest control records/bait map on file 10 Lists of probes/calibration in place and satisfactory 10 Approved suppliers in place and adhered to 10 Deliveries checklist is in place and all records are up to date 10 Temperature monitoring system in place and records are up to date 10 Cleaning rota is in place for all equipment 10 Total Points 120 0 % Score