Large brat pans and steam ports this will help production get easier while

Large brat pans and steam ports this will help

This preview shows page 10 - 12 out of 14 pages.

Large brat pans and steam ports-this will help production get easier while preparing food for large functions. Stainless steel rack-for requipment storage. Stainless steel salad counter Stainless steel dirties receiving table with drop hole an over shelf Other items The other items are minor equipments like knives, chopping boards and it’s always good to task the chefs on what they would require that they do not have. For a completely new kitchen, we would come up with a comprehensive list. KITCHENS OPERATIONS Proper menu planning is vital and variety must be taken care of .Different ethnic groups must be considered while planning the menu, e.g, have menu with variety dishes, Indian, Chinese, continental, carribean, e.t.c. Also consider possibility of introducing theme nights. To ensure we provide operation guidance to the kitchen personnel. Implement proper cooking methods, food flair, taste, food presentation and timely service. Supervise use and care of tools and Equipments. To have sense of rapid response to emergency issues. Ensure impeccable standards of cleanliness. To be trained and sensitized on the importance of understanding the following terms and how to apply the same on day to day basis- H.A.C.C.P-Hazard analysis, critical control points. C.O.S.H.H-control of substance hazardous to health To ensure proper stock sheets are filled every day and no variance torrelated, not unless there is a good reason for the same. To ensure the kitchen personnel understand different dietary needs and the three categories of meals; Religious meals Medical and dietary Age and festivity
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TRAINNING FOR KITCHEN DEPARTMENT Operating notes for h.a.c.c.p-(normally referred to as hazard analysis and critical control points) Personal hygiene and personal grooming Menu knowledge and bit of menu coatings Types of menu, what they are, when to be used. Hazard analysis, high risk foods, cross contamination, foreign objects, due diligence, chopping board and food labels. Importance of use by date. Get, preparation. Cooking, cooling, hot holding and reheating of food to avoid cross contamination. The kitchen staff must understand about control system and how vital it is in the kitchen department. They must understand process of ordering from stores, receiving issuing ,preparation and dispensing proper us of stock sheets and what food cost is and how essential it is in the kitchen department. Define recipes and food cost and the importance. Portion controls as a very vital element in the kitchen department. Wastage, pilferage, etc. At the end of the kitchen training, the chefs and cooks should enhance proper hygiene measures, ensure stock sheets are properly filled, tarry and ensure food cost is as per agreed percentages.
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  • Fall '17

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