Food and Beverage Training Manual

Section V / Kitchen

Opening:

1. Make 5 trays with condiments: Put each item in a clean and polished silver gooseneck * Ketchup * Chives * Mustard * Apple - & Cranberry Sauce * Bacon * Mint Jelly * Sour Cream * Parmesan Cheese *Horse radish Have back-up in the refrigerator. 2. Prepare butter and milk jar, the amount depends on the reservation. Put milk jar trays in the fridge under POS side station. 3. Cut lemon wedges if necessary (check the left over from lunch). 4. Make sure to have enough creamers in the refrigerator (check the left over from lunch). 5. Have Cappuccino- espresso- & coffee cups, tea pots and 5” plates topped with doilies present. 6. Fill and turn on the towel steamer with hand towels. 7. Cut lemon wheels for the towel. 8. Make sure to have Peter Luger sauce and fat free dressing in the refrigerator 9. Refill all TO-GO supplies 10.Prepare Bread Baskets 11.Bring out Cookie plates and B&B Plates, the amount depends on the reservations. 12.Set up the Desert Show plates.

Closing:

1. Break down the iced tea, coffee and lemonade. 2. Clean the coffee machine. 3. Take all towels to laundry. Turn off the warmer. 4. Finish doing reset for tomorrow.

5. Wash yogurt machine once a week, the other time, put yogurt machine on standby. Clean the fillister everyday. Make sure we have at least two bottles of each flavor in the fridge to thaw for tomorrow. 6. Wrap butter nicely and keep in the fridge. Throw milk away to avoid cross-contamination. 7. Organize the fridge, throw things expired and not belong to the fridge. 8. Clean-up, wipe off and organized the back kitchen area.

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