Food and Beverage Training Manual

Sports Bar at Frenchman’s Creek 2018

The Hot Line and Expeditor

The Hotline is the point of direct contact between service and kitchen in every restaurant, with the Chef de Cuisine on the kitchen and the expeditor on the service side. The expeditor is the contact point in the kitchen for all the servers, not the Chef de Cuisine. All communication to the Chef the Cuisine goes over him. The expeditor receives all orders on tickets and therefore has an overview of guest flow and sequence of service in the whole restaurant. The expeditor and the food runner is the last control point before the members receive their order. His role is to

 Compare covers to ordered dishes  Make sure all orders are send complete

o All dishes for one table send out at the same time o All dishes of one course send at the same time o All dishes are accompanied by the belonging side dishes, condiments and utensils

 Make sure all orders are fired in a timely manner  Make sure all orders are send in a timely manner  Coordinate the food runners to achieve all of the above

Mise-en-place and Condiments

 Plug in the condiment cooler

 Get condiments from main fridge and inform SB kitchen about missing condiments

 Two trays of ramekins

 20 Soup bowls and pocket with bullion spoons

 20 7inch and 20 10inch side plates

 Setup utensils at Expo station

 Table spoons, cake lifters, chop sticks, soufflé cups, cocktail fork, extra ramekins

 Pick up the cookies from the pastry shop, unwrap them, and replenish the sugar cones

 Prepare lemon wraps

 Turn on pass heat lamp

 Prepare tray-jacks and big trays and check if they are clean.

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