LINE COOK TRAINING MANUAL with washout Wurst Haus

Line Cook Training Manual With Washout Wurst Haus-Free PDF

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Cook Training Manual,Table of Contents,INTRODUCTION 2. LINE COOK FUNCTION AND RESPONSIBILITIES 3,General Job Guidelines and Responsibilities 3. Line Cook Job Functions 4,Qualities of a Good Line Cook 6. Line Cook Closing Functions 7,KITCHEN SANITATION AND CLEANLINESS 8. Major Causes of Food borne Illness 8,PERSONAL APPEARANCE 10.
Wurst Haus German Deli Restaurant 1 5 28 2005,Cook Training Manual. Introduction, Congratulations on your employment as a Line Cook at the Wurst Haus German Deli. Restaurant, We will provide you with the training you need to be successful As a Line Cook you ll. be an important part of every meal we serve and each guest s experience in our restaurant. We take great pride in our quality food and clean efficient kitchen Our high standards. can only be maintained through great people like you who share our values and desire to. do the very best job possible for our guests every day. The guidelines listed on the following pages have been established to help you in your. effort to provide these qualities to our guests Along with the hands on training you will. receive this manual will provide answers to questions you may have regarding the. operating procedures for the Wurst Haus German Deli Restaurant. The Wurst Haus German Deli Restaurant s mission is to enrich the lives of our guests. our employees and owners We do this through superior quality food and beverages. legendary customer service sales growth cost controls and treating our employees like. family We believe that our employees are our most important resource and our success. depends upon creating and retaining a staff capable of delivering an exceptional dining. experience to every customer everytime Our Mission statement simply put. Customers are our focus,Attitude affects everything. Respect others have fun,Earn profits for everyone,Service is EVERYTHING.
Once again welcome to the Wurst Haus German Deli Restaurant Team. Wurst Haus German Deli Restaurant 2 5 28 2005,Cook Training Manual. Line Cook Functions Responsibilities, Your role as a Line Cook at the Wurst Haus German Deli Restaurant is extremely. important to our success You will be trained extensively on how to perform your job. Your speed and efficiency are imperative to the smooth operation of the kitchen and the. satisfaction of our guests You need speed to successfully complete your tasks Your. efficiency and consistency will help assure 100 guest satisfaction You will be provided. with high quality products and the necessary tools and equipment to complete your daily. General Job Guidelines And Responsibilities, Prepares a variety of meats seafood poultry vegetables and other. food items for cooking in broilers grills fryers and a variety of. other kitchen equipment, Assumes 100 responsibility for quality of products served. Knows and complies consistently with our standard portion sizes. cooking methods quality standards and kitchen rules policies and. procedures, Stocks and maintains sufficient levels of food products at line.
stations to assure a smooth service period, Portions food products prior to cooking according to standard. portion sizes and recipe specifications, Maintains a clean and sanitary work station area including tables. shelves grills broilers fryers saut burners flat top range and. refrigeration equipment, Prepares item for broiling grilling frying saut ing or other. cooking methods by portioning battering breading seasoning. and or marinating, Follows proper plate presentation and garnish set up for all dishes. Handles stores and rotates all products properly,Wurst Haus German Deli Restaurant 3 5 28 2005.
Cook Training Manual, Assists in food prep assignments during off peak periods as needed. Closes the kitchen properly and follows the closing checklist for. kitchen stations Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions. for improvement, Performs other related duties as assigned by the Deli Kitchen. Manager or manager on duty,Line Cook Job Functions. 1 Always arrive at least 5 minutes before your scheduled time. 2 Always come to work with clean clothing, 3 Immediately ask the Deli Kitchen Manager or manager on duty. about menu specials and any other product menu issues you. should be aware of, 4 Always observe and complete opening and closing checklists.
5 Count your opening product inventory place all products in its. proper location,6 Clean and organize your area if necessary. 7 Stock your food products and any equipment needed for station. Rotate products so that product from the prior shift is used first. 8 Make certain you have all the product need to assure a smooth. service period Notify the Deli Kitchen Manager or the manager. on duty if you lack any products needed, 9 Set and prepare station area and be ready for orders 15 minutes. prior to service, 10 Check thermostat settings of grills ovens fryers and other kitchen. equipment and adjust if necessary,Wurst Haus German Deli Restaurant 4 5 28 2005. Cook Training Manual, 11 Double check your product levels to ensure that you won t have to.
leave your station during peak periods, 12 Clean as you go maintain a clean station and work area. THROUGH OUT THE DAY, 13 Follow recipe instructions EXACTLY as they are stated ensure. the quality portion size cooking time and consistency of every. item that leaves your station, 14 Be available to perform prep work during slow periods Check in. with the Deli Kitchen Manager for a prep work assignment during. slow periods, 15 Be a team player support and assist your fellow team members. whenever possible in whatever functions are required. 16 Ensure that all cooking equipment used is operating correctly and. at the proper temperature, 17 Report any broken or malfunctioning equipment to the.
Deli Kitchen Manager or manager on duty,18 ALWAYS follow safe food handling practices. 19 Know and follow proper plate presentation and garnish set up for. all dishes, 20 Use our product labeling system to label date rotate and store all. food products,21 Prepare only what is on the Daily Prep List. 22 Do not work more than scheduled hours unless directed by the. Deli Kitchen Manager or manager on duty, 23 Always check with Deli Kitchen Manager or manager on duty. prior to checking out,Wurst Haus German Deli Restaurant 5 5 28 2005.
Cook Training Manual,Qualities of a Good Line Cook. Efficiency and speed A good Line Cook must work quickly and. efficiently so that our speed of service,objectives are met while preparing food. that meets our high standards of quality,and plate presentation. Organization Since speed of execution is so important. so is maintaining and organized work,area A good Line Cook keeps a sufficient. level of product ready in the right storage,areas A good Line Cook has the right.
tools and equipment ready when needed, Ability to perform A good Line Cook must be able to think. well in a fact paced quickly on his her feet with multiple. work environment activities going on at once A good Line. Cook doesn t get flustered easily and even,enjoys the challenge of an extra busy. Focus on quality A Line Cook s work is placed directly in. pride in work front of our guests The type of job,performed by our Line Cooks influences. our guests entire experience Good Line,Cooks takes great pride in serving great. food and follows our high standards of,quality and consistency on every product.
that leaves their station, Always a Team Player A good Line Cook is always aware of. what s happening on the line and in the,kitchen and is ready and willing to help. others get the job done,Wurst Haus German Deli Restaurant 6 5 28 2005. Cook Training Manual,Line Cook Closing Functions, 1 Turn off ovens grills deep fryers steam tables and stove burners. 2 Get dirty pots pans utensils etc to dish washing area. 3 Clean grills over and under, 4 Clean rotate and refill grease in deep fryers Replace grease before.
food quality is affected Check with Deli Kitchen Manager to be. 5 Clean area around fryers,6 Clean burner stove,7 Wipe in and around oven. 8 Place leftovers in appropriate containers and store in designated. storage areas Allow all hot items to cool before covering. 9 Change out and restock sandwich and patty condiments. 10 Clean under steam table and refill with water if needed. 11 Clean in and around microwave,12 Clean and restock seasoning containers. 13 Clean toasters and trays underneath,14 Restock china. 15 Restock drawers and refrigerator, 16 Wipe down all counters and shelves in the kitchen. 17 Clean and organize all prep areas cooler and freezer. 18 Sweep and mop floor with cleaning solution Rinse the hose and. 19 Check with Deli Kitchen Manager before checking out. Wurst Haus German Deli Restaurant 7 5 28 2005,Cook Training Manual.
Kitchen Sanitation Cleanliness, The responsibility of management and staff to protect the public from. food borne illness is fundamental A food borne illness is simply a. disease that is carried or transmitted to human beings by food. Throughout your training you will receive information concerning. proper temperatures of food storage and serving as well as cleanliness. standards proper use of chemical cleaning and disinfectant products It. is always our 1 objective to operate our restaurant at the highest level. of sanitation and cleanliness for the benefit of our guests and. Major causes of food borne illness,Poor personal hygiene. Employees with a infectious illness,Improper food handling storage. Unsafe food holding temperatures Food left in the danger zone of. 41 to 140 for four or more hours,Unsafe reheating cooling of foods. Unsanitary dishware utensils and equipment, Cross contamination the transfer of harmful microorganisms from.
one food product to another,Improper chemical storage. Personal Hygiene,Always wash your hands,1 Before starting work. using the restroom,Wurst Haus German Deli Restaurant 8 5 28 2005. Cook Training Manual,smoking or eating,touching money raw food your face hair or skin. combing your hair handle anything dirty,you cough sneeze or blow your nose.
cleaning talking our the garbage,How to wash hands properly. 1 Use warm water,2 Use soap to build up good lather. 3 Use nail brush to clean nails,4 Rinse and repeat. 5 Dry hands with disposable towel or air dryer never use your apron. as a hand towel,Personal Grooming, Fingernails Keep your fingernails short and clean Don t wear. fingernail polish or false fingernails, Maintain clean teeth hair hands and body Use deodorant.
Do not wear rings or loose jewelry it can cause injury by getting. caught on sharp objects and equipment,Use cologne or cosmetics moderately. Hair Never touch your hair while handling food Wear a hat or. hairnet at all times, Do not eat drink or chew gum while you are working. Wurst Haus German Deli Restaurant 9 5 28 2005,Cook Training Manual. Personal Health, Stay at home if you have the flu sore throat fever diarrhea. vomiting headache or dizziness, Contact the restaurant and speak to a manager if you are sick and.
feel you need to say home,Personal Appearance, Your overall image is our image You make a distinct impression on. each of our guests The image you create can enhance or detract from. our overall concept and the way our Restaurant is perceived in the. minds of the guest You are entrusted with handling our guests needs. and must therefore reflect cleanliness and wholesomeness at all times. Always remember, You are responsible for keeping your clothing neat and clean at. all times There is no excuse for reporting to work out of dress. Your hair will be clean, The only jewelry that will be allowed will be items checked by. management to ensure safe operation of all machinery. Hands must always be clean Do not wear scented lotion on. your hands as it clings to glassware, At no time will employees chew gum or eat while in the public. areas of our store, Do not report to work without the previously mentioned items.
being adhered to,A smile is part of our dress code. Wurst Haus German Deli Restaurant 10 5 28 2005,Cook Training Manual. Dress Code, There will be an apron issued along with towels each day prior to the. beginning of your shift At the end of your shift dispose of you re. apron and any soiled linen in the appropriate dirty linen bins Please. refrain from any activity in the front of the house while in a soiled. Food Handling Storage,Checking in products, Use thermometer to measure temperature of products Reject products. if the temperature is above the following amounts,Product Temperature.
Fresh meat 41 F or lower,Fresh poultry 41 F or lower. Fresh fish 41 F or lower,Fresh lobster shrimp and shellfish 45 F or lower. Milk milk products 41 F or lower,Ice cream 6 to 10 F. Cook Training Manual Wurst Haus German Deli amp Restaurant 4 5 28 2005 Assists in food prep assignments during off peak periods as needed Closes the kitchen properly and follows the closing checklist for kitchen stations Assists others in closing the kitchen Attends all scheduled employee meetings and brings suggestions for improvement

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