Food and Beverage Training Manual

MAIN DINING ROOM

2018

SUNDAY BRUNCH SET UP

10am to 10:45am

1. 2. 3. 4. 5. 6. 7. 8. 9.

Get Orange juice from the cooler

Get Bagels from 19 th hole

Light up all the chafes and toasters on at the omelet station

Orange and Cranberry juice in the containers

Butter, Peanut Butter, cheese creams and Jams at the omelet station Gluten free dressing in ice for Caesar station and Caesar bowl

Soy sauce for sushi

artichokes for Caesar station and B&B plates with doilies

Artichokes for omelet station

10. 11. 12. 13. 14. 15. 16.

Utensils for omelets, Caesar, salads, hot food and deserts

Chinese sticks for sushi

Crackers for the chopped liver

Sugar free syrup for cheese blintzes and waffles

whole milk and skim milk for cereal

Signs for all the hot food

Ramekins for sushi & Caesar station

10:30 to 11:00 am

Cold kitchen with Salads

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each salad 4. Place the signs for each salad 5. Take the yogurts put in container with ice

Pastry with dessert

1. Make sure all the risers(Glass and wooden) are on side and decoration 2. Help unwrapping the plastic 3. Put the right utensil in each desert and candy 4. Place the signs for each desert 5. Get a platter fruits from the cold kitchen 6. Two platters of cookies regular cookies and sugar free

Hot food(Food runners)

1. 2.

Get all the hot food from the main kitchen under the hotline

Ask the chefs for the backups

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