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TavistockRestaurantCollection Page1of1
Joe’sAmericanBarandGrillCookTrainingPhilosophyandSetup
PhilosophyTheHourlyTrainingProgramisdesignedtotrain,inspireandprepareourCookTeamMemberstodeliverourpromiseofanunforgettableexperiencethroughourengagingservice,freshfoodanddrinksandcomfortablesetting.
Thesuccessofthisprogramisbasedonthepassionandknowledgeofthetrainers,preparationandorganizationandthetrainingmodule:Tell,Show,Test,ProvideFeedback
SetupOrientationisconductedthefirstdaythenewTeamMembercomestoworkandisledbytheExecutiveChef.
PerfectUniformo TheExecutiveChefwillprovidethechefcoat,apron,hat,lanyardandTRCdrinkcup.
OnboardingCompletion NewHirePaperwork TavistockHandbook TrainingPacketforTeamMember
o Thetraineewillberesponsibleforbringingthispacketwiththemeverydayfortraining.
Onceorientationiscomplete,theTeamMemberisgivenatrainingschedulethatcoordinateswiththeprogramrequirements.Theprogramis5shiftsintotal;1prepshiftand4followshifts(includingbothSaturdayandSunday)focusedonexecutionoftherespectivestation.EachstationfollowdaywillconcludewithapracticalexamasrequestedbytheExecutiveChefandGeneralManager.TheExecutiveorSousChefwillsignthetrainee’spacketaftereachpractical.
Theprepshiftwillbeconductedwiththeprepcookandchefs.Thiswillconcentrateonprepitemsspecifictotheirfuturestation,sanitationandlineset‐up.
Thefollowshiftswillbeledbyanexistingcookand/orchefallowingthenewTeamMemberrealisticcookingscenariosandanopportunitytogetcomfortablewiththeirstation.Thistimeisfocusedonrecipeknowledge,sanitation,speedandfinallyexecution.Itisuptothediscretionofthechefwhentocutatrainee.
BrunchrecipesandspecswillbecoveredonSaturdayandSundaytrainingshifts. Apracticalexamwillbeconductedbyamanagerandchefattheendofshifts2through5. Preptraininglists(stationspecific)mustbecompletedwithin2weeksandreviewedbychef.
Onlyafterthecompletionofthe5shifttrainingprogramwillthenewTeamMemberwillbeputontheschedule.
Tavistock Restaurant Collection Page 1 of 5
PANTRY
Prep - Day 1: � All PeopleMatter onboarding complete � Orientation with GM or Executive Chef complete
o Received handbook o Received chef coat, apron, lanyard, hat, and TRC drink cup
� Training schedule done for week � Training packet received � Recipes for station received
Culture: Who are we?
� Who is Tavistock Restaurant Collection? � Tour- Building/Meet Team : Restrooms/Schedule posted area/Managers’ office � Review Mission Statement
Policy:
� Review Perfect Uniform Standards � Clocking In and Out - People Matter Schedule (website/free app) � Allergy Policy � Knife Handling
Sanitation: � Hand washing � HACCP Logs � EcoSure
o Employee drinks o Lanyards o SureDate o Chemicals
� Food Storage Hierarchy � Proper Cooking Temps � Proper Cooling and Holding Temps
Food Focus for Prep:
� See Prep List for station � See Station Set-Up for station
Tavistock Restaurant Collection Page 2 of 5
PANTRY
Station Follow - Day 2: � Review points/questions from Prep Day � Review and ensure all recipes covered on Prep Day � Ensure Trainee has complete recipes for station � Station set-up map
Culture: “The Standard is Great!” � Review Mission Statement � Define Scratch Kitchen � What is Joe’s known for? Highlight signature dishes on station.
Policy:
� Calling out/Requesting time off � Locking the back door � TRC drink cups � Hours of Operation – Guests may be seated until closing time, so kitchen tickets will be
accepted until the last guest leaves the building.
Food & Plateware Focus: � Caesar Salad � Honey Chicken Salad � Chili Lime Salad � Cobb Salad � Kale & Quinoa Salad � Wedge Salad � Beet Salad � House Salad
o Sub Side Salad/Sub Caesar Salad
Practical: � Chef and/or Manager will request 3-5 items for trainee to produce before leaving
allowing enough time for execution, discussion and clean up. � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at
end of food presentation.
Chef Validation: Date:
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PANTRY Station Follow - Day 3:
� Review points/questions from Station Day 2 � Review and insure all recipes covered on Station Day 2 � Ensure Trainee has complete recipes for station � Review set-up map
Culture: Work as a Team. � Review Mission Statement � Concept of Teamwork: How it benefits the guest; How FOH and BOH work as a team?
Policy:
� Non-Smoking Company: never on the clock, never in uniform, never on property � Cell Phone: Never visible or audible while in uniform, behind the line, or on the clock � Tickets are required for all food going over the line – guest or staff
Food & Plateware Focus:
� Deviled Eggs � Tuna Tartare � Nachos � Tomato Basil Flatbread � BBQ Steak Flatbread � Wild Mushroom Flatbread � BLT � Lobster Roll
Practical:
� Chef and/or Manager will request 3-5 items for trainee to produce before leaving allowing enough time for execution, discussion and clean up.
� Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of food presentation.
Chef Validation: Date:
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PANTRY Station Follow - Day 4:
� Review points/questions from Station Day 3 � Review and insure all recipes covered on Station Day 3 � Ensure Trainee has complete recipes for station � Review set-up map
Culture: “Earn Loyalty by Genuinely Caring about our Guests.”
� Review Mission Statement � Give 2 examples of how you can earn loyalty from a guest from the kitchen.
Policy:
� Eating: when and where; never in the guests’ view � Re-fire Policy � Brunch Hours
Food & Plateware Focus:
� Buffalo Chicken Waffles � American Waffles � Cinnamon Buns � Chocolate Cake � Caramel Cheesecake � Key Lime Torte � Kid’s Grilled Cheese � Kid’s Quesadilla
Practical:
� Chef and/or Manager will request 3-5 items for trainee to produce before leaving allowing enough time for execution, discussion and clean up.
� Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at end of food presentation.
Chef Validation: Date:
Tavistock Restaurant Collection Page 5 of 5
PANTRY Station Follow - Day 5:
� Review points/questions from Station Day 4 � Review and insure all recipes covered on Station Day 4 � Ensure Trainee has complete recipes for station � Set-up station
Culture: Joe’s is your home away from home!
� Review Mission Statement � What is the kitchen’s role in creating loyal repeat guests?
Policy:
� Handling Linen and Uniforms o Clean storage o Sorting used towels, aprons and coats
� Lanyards & Biannual Sanitation Quiz � Kitchen SOPs
Food & Plateware Focus:
� Pancakes � Peach Pancakes � Chocolate Banana Pancakes � Fruit & Yogurt � Kid’s Fruit Cup � Skillet Cookie � Butterscotch Bread Pudding � Ice Cream
Practical:
� Administer Sanitation Quiz � Chef and/or Manager will request 3-5 items for trainee to produce before leaving
allowing enough time for execution, discussion and clean up. � Chef to use method of TELL SHOW TEST PROVIDE FEEDBACK for each Trainee at
end of food presentation. Chef Validation: Date:
Tavistock Restaurant Collection
Joe’s American Bar & Grill Mission Statement
The Mission of Joe’s American Bar & Grill is to offer our guests a place to call their own through our house made American comfort food, engaging service and comfortable setting. We serve fresh food and drinks you crave. We earn loyalty by genuinely caring for our guests. We are active participants in our communities. We strive to leave guests compelled to tell us and tell their friends about their experience. The standard is great. Joe’s is your home away from home.
Tavistock Restaurant Collection 2015 Page 1 of 1
Joe’s BOH/Cook Uniform Standards At Joe’s, we take pride in having the best looking uniforms in the business! For this reason,
we ask that you follow the specific presentation and uniform standards described below. Presentation
• All employees are expected to come to work displaying good hygiene and cleanliness.
• All male employees are expected to be either clean shaven every day or have fully groomed moustache and/or beard. If an employee comes in unshaven/untrimmed, it is grounds to be sent home for the shift.
• If the employee wears makeup, it needs to be natural and subtle. No flashy colors or over-the-top looks. They are also required to come to work with their makeup already on. Getting ready on the premises is not acceptable.
• All employees are expected to have their hair in an acceptable style for the job. Hair is to be well groomed and clean at all times. Hair must be pulled back at all times. If hair is long, it must be restrained under a hairnet.
• Fingernails must be well manicured and polish-free. • Employees may wear wedding/engagement ring only. No bracelets or visible
necklaces may be worn. One stud earring in each ear is appropriate for male and female employees. No long dangling earrings or head pieces.
• No visible tattoos are allowed for all staff. This applies to any visible part of your non-uniform covered self.
• Neither perfume nor cologne is permitted to be worn. Uniform Top:
• White Chef coat – provided by Joe’s. o Short-sleeved Chef coat worn by dishwasher.
• Plain white undershirt; no logos or writing on the undershirt is allowed – provided by employee.
• Black hat or approved Joe’s baseball hat – two provided by Joe’s and laundered by employee.
• Sanitation lanyard (except dishwasher) – provided by Joe’s Bottom:
• Clean Black Chef pants – provided by employee. o Can be purchased through Chef Works or Restaurant Depot. o Contact Executive Chef if assistance is needed.
• Bib-style, white apron – provided by Joe’s. • Black, non-slip shoes – provided by employee. • Black socks – provided by employee.
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TologintoUltiProforthefirsttime,goto:https://infosync.ultipro.com
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ChangePassword:ClickonPreferences(upperright,dropdownoptionbyemployeename)ClickonChangePasswordandfollowthedirections.ForgotPassword:ClickonForgotPassword onlog‐inscreenandfollowthedirections.
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TavistockRestaurantCollection2014 Page1of1
TavistockRestaurantAllergyPolicy
Allstaffmembersarerequiredtofollowthefivestepproceduretoensurewemeetourguests’dietaryrestrictionsandconcerns.Allergiescanbelifethreateningandmustbehandledwithourguestssafetyinmind.
1. Anytribememberthatisinformedofaguest’sallergymustimmediatelyinformtheManageronDutyANDtheChef,andinsurewecanpreparedishaccordingtoguest’sneeds.
2. TribememberistoringintheitemintothePOSwiththeproperAllergyKeynotingthespecificingredients(s)whichtheguestisallergicto.
3. ManagerandChefconfirmwitheachothertheneedsoftheguestandhowthedishwillbeprepared.
4. ManagerorChefwillvisitthetablepriortofoodarrivingtoverifyallergy,letthemknowthechefisawareandassurethemwearepreparingthedishastheguest’sneedsdictate.
5. ManagerorChefONLYwilldeliverthespecificallergy‐safefoodtotheguest.
8MajorFoodAllergens:
1. Milk 5.Fish(suchasbas,cod,flounder)
2. Eggs 6.Shellfish(suchascrab,lobster,shrimp)
3. Peanuts 7.Soybeans
4. Treenuts(suchasalmonds,cashews, 8.Wheatwalnuts)
CommonSymptomsofAllergicReactions: Lossofconsciousness Shortnessofbreath Itchingortinglinginandaroundmouth,face,scalp,handsandfeet Hives Wheezinganddifficultybreathing Swellingoftheface,eyelids,tongue,lips,handsorfeet Tighteningofthethroat(difficultyswallowing) Suddenonsetofvomiting,crampsordiarrhea Dropinbloodpressure Death
TavistockRestaurantCollection Page1of2
SANITATIONINFORMATION
ALLERGENS
Alwaysbeawareofallergiesandinformamanagerimmediately.Sanitizearea,washhandsandchangegloves,usenewsanitizedutensilsmakingsurenottocross‐contaminate.Formsofcontaminationarephysical,chemical,andbiological.
EMPLOYEEHYGIENE• Properlywashhandsfrequentlyindesignatedhandwashsinks,110˚F
foraminimumof20sec.Scrubnailsandwashuptoelbows.
• Alwayswearhairrestraintsandcleanaprons.
• Donottouchready‐to‐eatfoodswithbarehands.Usedisposablegloves,utensils,delitissueordispensingequipment.Glovesshouldbechangedfrequentlyandbetweenhandlingrawandready‐to‐eatfoods.Mustwashhandsbetweenglovechanges(followhandwashingprocedure).
• Eating,chewingorsmokingisnotallowedinfoodpreporstorageareas.Drinkingispermittedonlyinanapprovedcupwithalidanddrinkingstraw.
CLEANING&SANITATION:(wash,rinse,sanitize&airdry)
• Threecompsink:HotWater‐171˚Ffor30sec• Dishwasher:FinalRinse‐180˚F• ChemicalSanitizer:Oasis146/Eco‐San(bar‐50PPMchlorineteststrips)• Use150PPM‐400PPMConcentration‐10seconds,useteststripto
checkpropersanitation.• Storemoistwipingtowelsinredsanitizerbucketswith150PPM‐
400PPMofOasis146.• LabelwiththeTwoHourShelfLife,changeasneeded.
TavistockRestaurantCollection Page2of2
TEMPERATUREDANGERZONE
40˚F–140˚Fistheoptimaltemperatureforbacteriatogrow.Wemustkeeppotentiallyhazardousfoodoutofthetemperaturedangerzone.Keephotfoodhotandcoldfoodcold.
COOKING
PoultryProducts,Stuffing:165˚F/15sec
GroundBeef,Pork:165˚F/15sec
Eggs,Pork,Fish,LambBeef:145˚F/15sec
RareRoastBeef:145˚F/15sec
AllOtherFoods:145˚F/15sec
CorrectiveAction:ContinuetocookrequiredHACCPtemperatureforspecificproduct.
COOLING
Coolfooditemsinicebathfrom140˚Fto70˚Fwithin2hours;(placeincooler).Productmustgofrom70˚Fto41˚Forbelowwithin4hours.MustbedocumentedontheHACCPCoolingChart.Temperaturetakenonceanhouruntilproductreaches41˚Forbelow.Date/productname/time/tempandplaceina30dayfile.CorrectiveAction:Reheatto165˚Fwithin2hoursorserveorreheatto165˚Fandrepeatchillprocess(onetimeonly)ordiscardtheproduct.
REHEATING
Reheatfoodsto165˚Fwithin2hours.CorrectiveAction:Discardtheproduct.
HOTHOLDING
Hotfoodsmustbemaintainedat140˚Forabove.CorrectiveAction:Iffoodisheldbelow140˚Fforlessthan2hours,reheat(onetimeonly)to165˚Foraboveandholdat140˚Forabove.Iffoodisheldbelow140˚Fformorethan2hoursdiscardthefood.
COLDFOOD
Alwaysheldat41˚Forbelow.
FROZENFOOD
Alwaysheldat0˚Forbelow.
TavistockRestaurantCollection Page1of2
Thepurposeofthisquizistogainandreinforceknowledgeregardingservingfoodsafely,generalsanitation,andproperfoodhandling.ThisquizisgiventoallTavistockRestaurantstribememberstwiceyearly.(DoorStaff,BussersandBarbacks–page1only)PleasedocumentscoresusingtheSanitationQuizTrackingsheetintheBoardofHealthBook.
SanitationQuiz
1. Whichisaformofcontamination?a. Physicalb. Chemical
c. Biologicald. AlloftheAbove
2. Allofthefollowingareoneofthe8MajorAllergiesEXCEPT:a. Wheatb. Tomato
c. Soyd. Peanuts
3. HowoftenandforhowlongshouldTribeMembers’washtheirhands?a. 20seconds;everytimetheychange
glovesb. 10seconds;asoftenaspossible
c. 20seconds;asoftenaspossibled. 10seconds;every5minutese. AandCarecorrect
4. Asanemployee,youmustreportifyouhaveanillnesstoyourmanagerimmediatelybecause:a. Insomecases,itisunsafetoworkwithfoodwhenyou’resickb. Ifheorshegetssicktoo,they’llknowwhereitcamefromc. Managersjustliketoknowthatkindofstuff
5. Allofthefolloware“Ready‐to‐Eat”fooditemsEXCEPT:a. Vegetablesb. Tablebread
c. Uncookedpastad. Platedfoodreadyontheline
6. WhatcoloristhebucketusedforSanitizerandhowoftendoesitneedtobechanged?a. Red;every2hoursb. Green;every2hours
c. Red;every4hoursd. Green;every4hours
7. Whennotinuse,whereshouldyoukeepyoursanitizingtowel?a. Foldedonthecounternearyour
stationb. Immersedinasanitizerbucket
c. Inyourbackpocketoraprond. Inabucketofhotwater
8. Whatisafoodborneillness?a. Adiseasetransmittedtopeoplefrom
foodb. Acontagiousairbornevirus
c. Adiseasetransmittedfrompeopletoanimals
d. Anallergicreactiontosomethingyoueat
TavistockRestaurantCollection Page2of2
9. Whatisthebestwaytopreventafoodborneillness?
a. Frequenthandwashingandgoodpersonalhygiene
b. Ensuringmeatsarecookedtothepropertemps.
c. Cleaningandsanitizingallsurfaceswherefoodmaycontactit.
d. Alloftheabove
10. Whatistheproperratioofsanitizerconcentratetowaterforthefollowingsanitizingsolutions:a. ChlorineBleach/ppm: a)50 b)100 c)150b. Oasis146/ppm: a)100 b)400 c)500c. BarStar/ppm: a)50 b)100 c)150
11. Accordingtothe“HierarchyofFoodStorage”,whichistheappropriateorderofstoringfood
fromtoptobottom?a. Seafood/chicken/beef/pork&lamb/ready‐to‐eatorcookedfoodb. Ready‐to‐eatorcookedfood/beef/seafood/chicken/pork&lambc. Ready‐to‐eatorcookedfood/seafood/pork&lamb/beef/chicken
12. Whataretheminimuminternalcooktempsneededtokillharmfulbacteriaonthefollowingitems:a. Poultry a)212 b)165 c)150 d)155b. GroundBeef,Pork a)145 b)155 c)165 d)175c. Eggs,Fish,Lamb,Beefa)135 b)145 c)165 d)212d. RareRoastBeef a)145 b)165 c)155 d)200e. AllOtherFoods a)195 b)155 c)150 d)145
13. Whatisthetemperaturedangerzoneforpotentiallyhazardousfoods?a. 50‐150b. 60‐160
c. 40‐140d. 100‐200
14. Whenre‐heatinganitem,youmustdosotowhattemperaturewithinwhattimelimit?a. 145within2hoursb. 165within3hours
c. 145within3hoursd. 165within2hours
15. Whatisthetemperaturethatcoldfooditemsmustbeheldatorbelow?a. 50orbelowb. 41orbelow
c. 38orbelowd. 0orbelow
16. Whatneedstobelabeledimmediatelyafteropening?a. Milkb. Sauce/Dressings
c. Canneditems;cherries,jalapenos,etc.d. Allitemsmustbelabeledimmediately
17. Itisokayforchemicalstobestorednearfooditemsaslongastheyarelabeledproperly.a. True b. False
Pantry PantryItem Low Hi OH Prep ChefValidation Item Low Hi OH Prep ChefValidationHoneyMustardDressing 1/2pan 3/4pan CrumbledFeta 1/2pan 3/4pan
CaesarDressing 1/2pan 3/4pan MozzarellaDice1/4"1.5WZ 8ea 16ea
ChiliLimeDressing 1/2pan 3/4pan FreshMozzarellaDice1/4"1.5WZ 8ea 16ea
Lo‐CalZinfindelDressing 1/2pan 3/4pan ProvoloneDice1.5WZ 6ea 12ea
HouseDressing 1/2pan 3/4pan PortionNachoCheese4WZ 12ea 24ea
RanchDressing 1/2pan 3/4pan CaramalizedOnionsDice1/2" 1/2pan 3/4pan
DijonViniagrette 1/2pan 3/4pan DicedRedPepper1/4" 1/2pan 3/4pan
LemonRicotta 1/2pan 3/4pan WontonCrisps 1pan 2pan
BlueCheeseDressing 1/2pan 3/4pan ToastPineNuts 1/2pan 3/4pan
ShreddedLettuce 1/2pan 3/4pan ToastAlmonds 1/2pan 3/4pan
CleanBibbLettuce 12ea 16ea ToastSesameSeeds 1/2pan 3/4pan
CleanedRomaine,leaves 1pan 2pans CandiedPecans 1/2pan 3/4pan
LettuceMix 3/4pan 1pan SaladCroutons1/4"x5" 2pans 4pans
PortionedRomaine/Kale 14ea 20ea ChallaBread8"x1/2"long 4ea 6ea
Frisee 1/2pan 3/4pan PortionSpinachDip10OZ 10ea 16ea
MicroBeetTops 1/2pan 3/4pan NacoChips 1pan 2pans
Avocado 6ea 12ea SourCream 1/2pan 3/4pan
DiceTomatoes1/4" 1/2pan 3/4pan Guacamole 1/2pan 3/4pan
CutGrapeTomatoes 1/2pan 3/4pan Jalapenosinbrine 1/2pan 3/4pan
OliveOilBottle 1/2bottle 3/4bottle CutBeetTerrine 12ea 18ea
BBQSauceBottle 1/2bottle 3/4bottle ParmesanCheeseShaved 1/2pan 3/4pan
HeavyCreamBottle 1/2bottle 3/4bottle RstSerranoPepper 12ea 18ea
RumRaisins 1/2pan 3/4pan RstTomatoGarnishcilantro&mint 12ea 18ea
SliceTomatoes1/4" 1/2pan 3/4pan CharredLimeGarnish 12ea 18ea
DiceCucumber1/4" 1/2pan 3/4pan HardBoiledEggs 1/2pan 3/4pan
DiceCucumber3/8'' 1/2pan 3/4pan DeviledEggs 1/2pan 3/4pan
ShavedRedOnion1/8" 1/2pan 3/4pan CayenneTortillaStrips 1pan 2pans
RoastCorncutoffcob 1pan 3pans SlicedSliderBuns 12ea 20ea
WashBlackBeans 1/2pan 3/4pan FlatBread 16ea 36ea
ChopScallions1/4" 1/2pan 3/4pan HotDogbuns 1/2pack 1pack
SmokedBlueCheese 1/2pan 3/4pan LobsterRollBuns 8ea 16ea
SesameNoodles4WZ 12ea 20ea ChiliOilBottle 1/2bottle 3/4bottle
DiceApples1/4" 1/2pan 3/4pan IceCreamvanilla,chocolate,coffee 1ea 2ea
CarrotSticks1/4"x3" 1pan 2pan KosherSalt 1/2pan 3/4pan
RoastChefs'Mushroom1.5WZ 6ea 12ea SkilletCookie 6ea 12ea
ChiffonadeBasil 1/2pan 3/4pan ChocolateSauce 1/2bottle 3/4bottle
TunaTartareVegetablemix 1/2pan 3/4pan CaramelSauce 1/2bottle 3/4bottle
SlicedScallions 1/2pan 3/4pan ChocolateCakeSliced 6ea 12ea
DiceTuna1/4"4WZ 8ea 16ea RaspCoulis 1/2pan 3/4pan
PortionLobster4WZ 8ea 12ea LimeTouille 1/2pan 3/4pan
PortionedBBQBrisket3oz 6ea 12ea CandiedLimePeel 1/2cup 1cup
Lardons1/4" 1pan 2pans MarscarponeWhippedCream 1pan 2pans
MapleCajunBacon 1pan 2pans CaramelCheesecake 1ea 2ea
Par Trainee:_______________________ Par Trainee:_______________________