Training%20Manual-%20Group%20one-%202008-1

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Unformatted text preview: Page | 1 Fusion Cuisine Training Manual GROUP ONE GENERAL MANAGER : HAGIT Smith EXECUTIVE CHEF : JEN LaCorte SOUS CHEF : ANGELICA Villarreal PASTRY CHEF : CASEY de Cespedes STEWARD : KRISTEN Burgoon DINING ROOM MANAGER: MONICA Sanchez Page | 2 Table of Contents MANAGEMENT TEAM ...3 MANAGEMENT DESCRIPTIONS..4 MANAGEMENT CONTACT INFORMATION......6 EVENT INFORMATION ..7 MISSION STATEMENT ...................8 MENU ..9 MENU DESCRIPTION...10 DESCRIPTION OF AMBIANCE ...12 FOOD PREPERATION AND SCHEDULING .13 EVENT JOB ASSIGNMENTS14 EVENT JOB BREAKDOWN..15 STANDARDIZED RECIPIES 20 ASIAN SALAD...20 PAN ROASTED DUCK BREAST..22 ORANGE GASTRIQUE SAUCE.24 DIRTY RICE.25 SAUTEED SQUASH AND ZUCCHINI..26 SESAME CRUSTED RED SNAPPER...27 GINGER DRESSED SNAPPY VEGETABLES..28 BASMATI RICE...29 HOMEMADE VANILLA ICE CREAM.30 CARAMEL SAUCE31 BANANAS FOSTER.32 SOFT ROLLS..33 REQUISITIONS FOR RECIPIES ......34 ORGANIZATIONAL CHART DEPICTING LINES OF TRAINING ..35 PREP LIST OF ALL KITCHEN TASKS36...
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