2020 Kitchen 14 Days Countdown

Day 6 - Tuesday, September 22, 2020

Continuation of completion of your department.

I. Your 5 day training agenda

A. Who are assigned for which restaurant-station B. All necessary documents are prepared C. All equipment needed are completed

Don’t forget you still have a normal every day meal service. Orientation BEOS completed

E. All menus received from Executive Chef F. Begin programming your menus into POS G. Send all new item to kitchen printers

II. Walk thru your department 50 times more from different prospective A. As Chef - how would you inspect the room in pre-shift, while in service and post service clean up. Dish washer area is organized, window, plates, side dishes, ramekins, covers to keep hot dishes for each outlet in place polish and ready to go, before service B. As service staff - where to look for misplaced items, , mis en place for kitchen and expeditors, take pictures of all equipment in place,

REVIEW DAILY REPORT AND PAYROLL

Notes: