Food and Beverage Training Manual 2021

II- Kitchen  Check the reservation list to know how many to prepare for, but always prepare extra!!  Fold hand towels. Get the hand towels from laundry, fold and place in the towel warmer.  Ensure towel warmer has water in the bottom, pour hot water on towels and turn on at 5pm.  Cut lemon wheels for the hand towels. Place in a bowel or jug, cover with cling film and leave in fridge until service.  Make butter, dip and herb ramekins for the tables. Place 4 butter balls in one end, the dip of the week in the other end and place a small amount of herbs in the middle. Make enough for the reservations, plus extra, place on a tray and leave in the fridge until service.  Make a tray of milk jugs with the 3 different types of milk in and label on the tray. Leave this in the fridge until needed.  Prepare cookie plates for the tables. Place a doily on the bottom of the plate; add a variety of cookies and cover.  Make condiment ramekins for hotline. There should be a tray for each side station inside and a tray for outside.  The condiment tray should contain: o 2 Ketchups o 2 Sour Cream

o Chives o Bacon o Parmesan Cheese o Horse Radish

o Mint sauce when Lamb is on the menu o Apple Sauce when Pork is in the menu  Ensure yoghurt machine is full and working properly.  Check coffee machines.

“The Jewel of Frenchman’s Creek”

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