Food and Beverage Training Manual 2021

Closing procedures I- Hotline  Bring lemon wraps and condiments and cover with foil back in the fridge.  Switch off the heater and wipe the hotline.  Clear hotline of condiments and clean it (wipe down).  Bring back the tray-jacks and help in other sections. II- Salad Bar  Take all food items back to the kitchen.  Put all utensils in the washing up.  Turn off soup warmer.  Place bread basket in a bag for the following day.  Refill all salad dressing and put back in the fridge.  Wipe all sides of the salad bar, remove any food from ice and refill.  Put boards and fluff back on for the following day.  Keep the signs in order (lunch and dinner separated). III- Kitchen  Turn off hand towel warmer. Take out had towels. Empty bin and put dirty hand towels in housekeeping.  Clean coffee and espresso machine following the instructions on the inside doors of each.  Put cookies back in the containers.  Turn off bread warmer and empty.  Put any remaining lemon wheels back in the fridge covered.  Wrap any leftover creamers and put them in the fridge.  If there is dinner the next day cover the butter and dip plates.  Put bread baskets away, dispose of any leftover bread and put any unopened breadsticks back in the container.  Wash all tea pots and trays.  Wipe all surfaces  Polish cutlery.  Clean yogurt machine if needed.  Refill coffee station.

“The Jewel of Frenchman’s Creek”

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