Large salad bowl stainless steel or glass bread knife

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Large salad bowl (stainless steel or glass), bread knife, white chopping board, garlic crusher, citrus juicer, baking tray, griller, tongs Chef knife, green chopping board, blue chopping board Use oven glove when taking out hot trays from the oven Communicate with Head chef, sous chef and chef de partie about when to grill the bread and when to assemble the dish 2pm Making chorizo sausage rolls and bacon and cheese croquettes Non-stick frying pan, tongs, oven, baking tray, white cutting board, brush, chef knife, fork, bowl Red, green and white chopping board, chef knife, non-stick frying pan, large mixing bowl, large plates, shallow bowl, slotted spoon Use oven glove when taking out hot trays from the oven; be careful with hot fat when pan- frying and shallowing frying Communicate with Head chef, sous chef and chef de partie about if the food need to go into the oven before serving to make them crunchy 3pm Making sesame chicken drumette Overproof skillet, fridge, oven, tongs, oven tray, garlic crusher Use oven glove when taking out hot trays from the oven Communicate with Head chef, sous chef and chef de partie about how to prevent the chicken dry out 3.30pm Making classic corn fritter Large mixing bowl, whisk, chef knife, green chopping board, non-stick frying pan, wood/plastic turner be careful with hot fat when pan- frying Communicate with Head chef, sous chef and chef de partie about the shape of the corn fritter SIT Version 1 12 of 13 ©Futura Group 2016
4.10pm Making meatballs with almonds, onion and saffron sauce Saucepan, garlic crusher, food processor, green chopping board, chef knife, wooden spoon, large mixing bowl, spoon, non- stick frying pan, slotted spoon be careful with hot fat when pan- frying Communicate with Head chef, sous chef and chef de partie about how to prevent the meatball dry out End Of Service Procedures Equipment Communication (Who, About what?) 8.30pm Wrapping left over food and labelling them with production date and used by date Clinging wrap, seal bag, containers, fridge Communicate with Head chef, sous chef and chef de partie about which dishes can be save up and which need to be given to other employees or throw away 9pm Wash and sanitise all equipment used, wipe and disinfect work station, wash and brush kitchen floor Brushes, cloth, dish washer Communicate with Head chef, sous chef and chef de partie about which areas I in charge of cleaning Post Service De-Brief Communication (Who, About what?) 9.30pm Discussing what went wrong, if nothing how satisfied were the customer Communicate with Head chef, sous chef and chef de partie about another great night we did together as a team, timing was perfect and food presentation was amazing SIT Version 1 13 of 13 ©Futura Group 2016

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