Shakespeare’s Pizzashakespeares.com › wp-content › uploads › 2015 › 02 › 11-Prep-103006.pdfShakespeare’s Pizza Eleven Prep Storage Areas Since preppers are the ones working

Shakespeare’s Pizza

Eleven Prep Job Description: Preppers

General Description

Page 11-1 Shakespeare’s Pizza/Copyright 1997 / All Rights Reserved/Printed 10/30/06

Preppers are responsible for keeping the restaurant supplied with properly prepared ingredients for the menu items we serve. Preppers are also responsible for various related tasks such as keeping the storage areas clean, rotating products, and keeping equipment in good repair.

(For the sake of simplicity, masculine personal pronouns are used in this job description. This

does not indicate that Shakespeare's Pizza has any

preference concerning the gender of persons engaged as preppers)

Recipes and Specifications Preppers will be familiar with all recipes, portions, and specifications as outlined in these training manuals. NO variation will be practiced. Preppers will understand the importance of uniformity across time and from restaurant to restaurant, in order to meet our customers’ expectations. Scheduling and Breaks The general manager (GM) of each restaurant will determine the schedule of preppers. Prepper’s scheduling is as important as any other position in the restaurant. Since a prepper’s job is not exactly related to dinner and lunch rushes, preppers’ schedules are flexible. Preppers are required and should understand, however, that they are responsible for staying on duty until all of their responsibilities are completed. This means that when busier shifts are anticipated, thus requiring more volume to be prepped, preppers should be prepared to work longer hours than at slower times. Preppers do not clock out until all the appropriate items are prepared, and all areas and equipment are clean and put away. Breaks will be taken after advising the manager on duty, and in accordance with the regular break policies for other employees. Par Levels GM’s will make par levels known to preppers, and preppers will use these par levels as a guide to determine amounts of various items to prepare. GM’s are expected to be in a position to be able to anticipate the requirements of the restaurant, and therefore can make such a determination. The par levels will be written and provided to preppers. It is especially important to adhere tightly to par levels for perishable items such as onions and green peppers.

Shakespeare’s Pizza Eleven Prep Storage Areas Since preppers are the ones working most closely with stored items, organization and cleanliness of storage areas and rotating of supplies is their responsibility.

• Organization: In dry storage and walk in areas, all supplies will be arranged in a logical manner. Like items will be stored together: all spices should be in the same area, all to-go containers should be in the same area, and so on. Heavy items will be stored near the floor, and lightweight items will be stored on higher shelves. No partial cases of cans, bottles, bags and the like will be in storage; once a case is started, its carton or box is recycled, and the individual units are stored. Arrangement of prepared ingredients should be in a manner that allows the rest of the staff to easily find needed items, and also easily determine which pan/bamboree/container should be used first. Once the GM and the veteran preppers have determined a system for storing and placement of items, all involved should adhere to it, for the sake of efficiency and uniformity. Whenever a prepper is on duty, because preppers are more familiar with rotation and organization of storage areas, the prepper should be the one to receive incoming shipments from vendors and put the items in the correct storage location. If a prepper is not on duty when an incoming shipment from a vendor arrives, then the next on-duty prepper should go over how the order was put away, and make sure that everything is stored properly. In short, preppers are responsible for making sure that all items in all storage areas are always stored properly.

• Rotation: Many unprepared items and most all prepared items need to be rotated. Once the GM and the veteran preppers have determined a system for rotating items, all involved should adhere to it, for the sake of efficiency, familiarity, and uniformity. The system may include dating of unprepared cases and boxes of items such as produce, certain placement of items on shelving, the use of Day Dots, and so on. A reasonable effort to rotate stable items such as canned goods should be made. Prepared containers of ingredients should be dated in washable ink or grease pencil so that the rest of the staff can determine rotation order. Consideration of ease of rotation should be made when determining placement of items on shelves.

• Cleaning: Preppers will be familiar with detailed procedures for sanitizing equipment and work areas, and will adhere to those procedures. Preppers will be familiar with proper food handling procedures, and will adhere to them. Additionally, preppers will keep dry storage and walk in areas clean. This will involve daily minor pick up and sweep up, and periodic thorough cleaning. From time to time, dunnage and shelving will need to be removed and the areas under and behind it thoroughly cleaned. No flour, cheese, or other debris or crumbs shall be allowed to accumulate, rot, and attract vermin. While preppers are responsible for seeing that the areas are clean, they need not perform all of these cleaning tasks personally; they may enlist the aid of the GM to delegate the cleaning to other members of the staff when appropriate.

• Any exceptions to these guidelines should be made whenever logic dictates. Cleaning Preppers are responsible for keeping areas where they work clean. Some areas will need to be cleaned on a daily basis; others will need cleaning periodically. Examples would be removing dunnage from storage areas and cleaning underneath; moving shelving and cleaning walls behind; etc. Ordering Preppers shall communicate to purchasers whenever inventory levels are inappropriate. As an example, if a busy weekend occurs and the restaurant runs out of ham and has to purchase it at a local grocer, the preppers should make sure that the purchasers know this, so they can adjust their purchasing levels accordingly. Similarly, if items spoil before they are used, this too should be communicated to the purchaser so that ordered amounts can be adjusted down. Equipment Preppers should be familiar with normal operation and upkeep of all equipment and machinery. Preppers should communicate to the GM any time a piece of equipment or machinery needs repair, service, or replacement. Preppers will not use worn or damaged equipment. It is preferable that preppers wash their own pieces of equipment: they are more familiar with them than the rest of the staff, and are less likely to damage them or improperly or inadequately clean and sanitize them.

Page 11-2 Shakespeare’s Pizza Copyright 2004 All Rights Reserved Printed 10/30/06

Shakespeare’s Pizza Eleven Prep

Page 11-3 Shakespeare’s Pizza Copyright 2004 All Rights Reserved P

The Prep person prepares all the items that we buy for use. There is pepperoni to chop up, lettuce to tear, cheese to shred, ham and turkey to slice, and so on. It’s the prep person’s job to make sure that we don’t run out of any prepped items. Some of these tasks involve using powered equipment, and safety is vital when using these machines. The prep person is also responsible for keeping the storage areas neat and arranged properly. Making sure that none of the dangerous foods (turkey, beef, sausage) spoil is also extremeley important.

A word machine: CIt can kill yoclothing, it out of your hdown. NEVin the bowluntil the COMPLETE18 may omachine at a

Remember job overlap. Just because you are the prep person does not mean that you don’t have to do anything else. If the restaurant gets crazy busy, then you aren’t so special that you don’t have to help with the dishes or table bussing. Use your noodle… making sure that we have a two-day supply of pepperoni can take a back seat for a while if the dish table becomes so full that the dishes are falling on the floor and breaking. Rotate Stock! See to it that the kids can’t take the new stuff first. Date containers with a washable pen, and make sure that the dates are accurate. Prep is a job that does not have a certain schedule. When you are done with your job, the right amount of the right items should be prepped, and your area should be tidy. You aren’t off at 5:00 p.m., or at midnight; you are off when the job is done.

about the doughAUTION. u. If it catches loosecan rip your femurip and not even slowER stick your hand

to check the doughhook comes to a stop. No one under perate the doughll

rinted 10/30/06

Shakespeare’s Pizza Eleven Prep There is a certain way that things are prepped. This is one thing that makes Shakespeare's Pizza what it is. Don’t vary from the prep recipes!!! If you come up with a different way to cut pepperoni because you think it will taste better that way, then go open your own restaurant and do it that way. We’ve come this far by using these recipes. We don’t want to change anything.

Page 11-4 Shakespeare’s Pizza Copyright 2004 All Rights Reserved Printed

Keep equipment in good repair. If something is broken or not working the way it should, tell the manager. If you don’t tell us, often we never find out. Sharpen blades. Learn how to sharpen the blade on the deli slicer, and do it every day.

A word abCAUTIONIt can sliceis VERY shwith its rota formulastitches if with resparound wit No one

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Sanitation

It should be self-evidently obvious that all the surfaces that you work with when you arneed to be sterile. The best way to do this in our industry is with good old household ba solution that is 100 PPM chlorine. This works out to about one-half of a capful in a pwater. Spray or apply this all over the surfaces that you are going to be using, and wipeexcess. The bleach will kill all the germs.

out the deli slicer: . your fingers off. It arp. Combine that ation, and you have for ER trips and you don’t treat it

ect. Don’t fool h it.

under 18 may slicer at all.

10/30/06

e prepping leach. Make itcher of off the

Shakespeare’s Pizza Eleven Prep Dough

White Dough Measure the ingredients. Don’t guess. 1 & ½ Gallons Hot Water 1 Shakes Goody Cup of Dough Stuff (pre-measured salt, sugar, yeast; see box below) 25# Flour 8 Oz (weight) Vegetable Oil (This fills a Shakes cup up to the words “Shakespeare’s Pizza” on the picture of the building.

1. Make sure that the bowl and the hook are clean and sanitary. 2. Put the water in the dough bowl. 3. Put the flour in the dough bowl. 4. Put the Goody Cup in the dough bowl. 5. Mix for 2 minutes on speed 1 or 2. 6. Put the Oil in the dough bowl. 7. Mix until the dough is smooth, not lumpy, about 10-15 minutes, on speed 1 or 2. Longer is

okay, but not more than 20-25 minutes. If you are in a screaming hurry for the dough, you can mix for a shorter period of time, but make sure everything is mixed all the way through.

8. If you notice that the dough is to dry or too wet, you can add more water or flour as needed, but do it as early in the mixing as you can. If you do it right, you shouldn’t need to add water or flour.

9. You can double this entire recipe for a big batch, but if you do, only use speed 1!!! Speed 2 will strain the machine with that much dough.

Whole Wheat Dough Use the same recipe as above, but change the flour. Use about 1/3 whole-wheat flour & 2/3 white flour. It is more important with wheat dough to mix the dough for at least 15 minutes (longer is fine, up to 25 minutes). Otherwise, the dough will have no strength and it will fall apart when you try to roll it out.


How to make a Shakes Goody Cup of Dough Stuff Get a nice clean, bone-dry cup and put the following in it (measurements by weight): 8 oz Instant Yeast 8 oz Salt 10 Oz Sugar Put an airtight lid on it to keep the contents dry. Measure Accurately!!! Do not estimate!!! You can make a bunch of these up so that they will be available for a few days

Shakespeare’s Pizza Eleven Prep Pizza Sauce


If you can set the cans like this while you go do something else, all the sauce will drain out really well all by

Stir UP from the bottom, don’t just go around in circles. 10-20 stir strokes per can is good.

Full Red Prepared Pizza Sauce Five #10 Cans Warm Water 1 Quart Sugar 1/8 Cup

Onion Salt 1/4 Cup Garlic Salt 1/4 Cup Finely Ground Cayenne Pepper 1/2 Teaspoon MEASURE EVERYTHING EXACTLY…DON’T ESTIMATE!!!

Put one of the cans of sauce into a square bamboree. Measure the water, and add the onion salt, the garlic salt, the sugar and the cayenne to the water and mix thoroughly. Really. Thoroughly. Add this mixture to the can of sauce in the bamboree, and then mix that thoroughly. Add one more can of sauce to the bamboree and mix thoroughly. Add the next can, mix; add the next can, mix, etc. DON’T ADD CANS WITHOUT MIXING IN BETWEEN. If you add all the cans of sauce at the same time, it will be VERY difficult to mix the sauce completely. The sauce will sink to the bottom, the water-spice mixture will float to the top, and it will be hard to mix.

It’s very important to get the spices mixed thoroughly in the sauce. We once had a customer bite into a lump of pure cayenne pepper that was about the size of a pea, and she almost went to the hospital, no kidding.

Shakespeare’s Pizza Eleven Prep Cheese

As usual, make sure everything the food comes in contact with is clean and sanitized. Cut the sticks in half. They won’t fit in the hopper otherwise. You can peel off the plastic packaging and cut the sticks in half in one step. Use two and one-quarter sticks of cheese per cheese pan. Don’t cut your fingers off.


We use a 3/16 inch size shredder plate. It is sharp… don’t cut your fingers off. Push the cheese in with your palm, and DON’T put your hand/fingers into the hopper. Set the Hobart on the highest speed, and feed the cheese into the shredder plate. It goes faster if you push real hard. If you don’t push at all, you’ll get a very thin end product. Fill the pans, but DON’T pack the cheese into the pans. You can get more cheese in each pan that way, but it will stick together and be hard to use. We go through a ton or two of cheese a week. Seriously. Cut lots of cheese. It doesn’t go bad for quite a while in the bins in the cooler; so don’t worry about doing too much. We’ll use it.

Shakespeare’s Pizza Eleven Prep Red Onions


East West

* Taylor’s Corner *There are many ways to reduce the eye burn, but

the most effective method I’ve found is to only

breathe with your mouth. That won’t stop the burn,

but it will help a lot.

North South

Peel them and slice them! That’s basically it. Peel off the outer few layers so that you have nice, clean, fresh onion inside remaining. Make sure to remove the tough “stump” thing where the roots come out on the bottom of the onion. Slice the onions on the Hobart deli slicer. Use the meat tray to feed them onto the slicer. If you use the food chute/tube, the onions will rolly polly around and you won’t get nice rings. The slices should be 1/8 inch thick. Measure the thickness with a ruler if you are not sure.

Onions will wilt in the bamborees after about 2 days and turn into a

slimy stew. Only make enough to last no more than 1-2 days. Always make every effort to cut onions when there are few or no customers in the dining room, as the onion vapor attacks everyone’s eyes. Cut onions in the morning before we open, or in the afternoon when the least number of customers are present. Your eyes are going to water. It’s part of the deal. Get used to it. Each time you do onions, after an initial dreadful period, it sort of goes away. As best you can, slice the onions from “east to west,” not “north to south.” This produces the desired rings of onions, instead of strings. Look at the pictures below. You will have more than one onion at a time, but the picture gets the idea across. If you cut them like they are in the East West picture, you’ll get what we want: rings. If you cut them North South, you’ll get strings. Strings bad. Rings good.


Green Peppers Green Peppers are similar to onions. Slice them on the Hobart deli slicer. The slices should be 1/8 inch thick. Measure the thickness with a ruler if you are not sure. Before you slice them, you have to cut off the ends and get the stuff out of the middle. Cut the end off in a way that allows you to end up with a ring from the top, the stem, and a nice neat cup from the rest of the bottom. Use your fingers to get the stuff out of the inside. The top rings are good stuff and can be run through with the rest. Don’t save the rings until the end and run them through all at once. Run them through as you go and mix them up with the cup-bottoms. When you are cutting the bottoms, the cup part, do them East West like the onions so that you get nice rings. Rings Good. Always rinse all produce well.


Shakespeare’s Pizza Eleven Prep Garlic Cheese Bread


One Pound Butter Two Tablespoons Garlic Powder One Tablespoon Garlic Salt Eight Loaves French Bread (One Case) Cut the very tips of heels off of the loaves. Cut the loaves in half. Cut each half into five slices. Keep each 5-slice half together. Put the butter into a pan or bowl and melt it in the oven. When it’s totally melted, mix in the garlic salt. The garlic salt will not dissolve; it will only be suspended in the melted butter. Stir frequently while you are using it to keep the garlic salt suspended. Take one half of a loaf, 5 slices, and paint the butter/garlic salt suspension on one side of each slice with a basting brush. Re-stack the slices. Wrap the 5 slices together in one piece of 12” foil, long enough to cover the whole order of bread. Repeat for all 8 loaves. Yields 16 orders of Cheese Garlic Bread. (The cheese is added when the bread is ordered.) The one pounds of butter is just the right amount for 8 loaves. If you have any left over at the end, you didn’t put enough on. If you run out of butter before you run out of bread, you put too much on.

Shakespeare’s Pizza Eleven Prep Italian Sausage and Ground Beef

We don’t have to do much. It’s already been done. The murdering of innocent animals, the evisceration of their carcasses, and the grinding of their flesh, has already occurred. Just make sure we have enough thawed. The best way to thaw frozen meat is by putting it into the refrigerator (the walk-in) far enough in advance so that it can thaw. Alternatively, if you are in a crunch and you need to thaw some right now, put it into a bucket or pan or bamboree and put it under a faucet of slowly running cold water.


Shakespeare’s Pizza Eleven Prep Sub Sauce

One 7.6-Oz Packet Good Seasons Italian Salad Dressing Mix 20 Oz Water (One Shakes cup filled to within ½ inch of top) One gallon of mayonnaise Large pan or bowl Plastic spatula Pour the water into the bowl or pan. Add the dressing mix. Use the spatula to mix thoroughly. Add the mayonnaise. Mix until thoroughly mixed. This takes a while. Pour the mixture back into the jug the mayonnaise came out of. It shouldn’t all fit: put the last of it into a Shakes cup or the squeeze bottle we serve it from. Refrigerate. The finished sauce should be runnier than mayonnaise, and runnier than ketchup. This makes it easy to work with.


Shakespeare’s Pizza Eleven Prep Canadian Bacon, Roast Beef, and

Turkey Canadian Bacon is a nice word for cheap ham. We use a nice ham and call it Canadian bacon, so that’s cheating for the customer’s benefit. Ham, Turkey & Roast Beef are the exception to the 1/8-inch thick slice idea. Everything else is 1/8-inch; these meats are cut thinner. They should be as thin as they can be, and still be slices instead of shreds. Use the Hobart deli slicer with the meat tray. Can Bacon will turn to green stew in the bamborees after about 2 days. Only make enough to last no more than 1-2 days Turkey is one of the most dangerous items we carry. It goes bad, and will make people sick. Only make as much as you know will be used in a day or two. Roast Beast isn’t quite as dangerous, but treat it with respect anyway. ALL MEATS:

• Keep them cold. Once they are removed from the cooler, work fast so that they don’t have a chance to warm. This is especially true for turkey.

• Make sure that the surface that you work on is sterile. If you are working on a table, it should be bleached prior to working on it.

• Sandwich meats (turkey and roast beast) are prepped into 4-ounce portions and wrapped in food wrap. Canadian bacon is stored in bamborees.

• Date containers


Shakespeare’s Pizza Eleven Prep Pepperoni

We cut our own pepperoni, because there isn’t any pre-cut pepperoni on the market that’s thick enough. It comes wrapped in a casing, which is inedible. Make a small cut in the end of each stick, and peel away the casing. Don’t allow any of the meat to be wasted with the casing. We use the S-blade chopper on the Hobart dough machine to slice the pepperoni. It could be done on the deli slicer, but then the slices would be too perfect. We want a thicker, rough-cut version. Cut the pepperoni on speed 4. WARNING: this machine will cut your fingers off. Don’t put your fingers into the hopper. Don’t put your body parts anywhere near the moving parts. We had a prep guy slice off the tip of his thumb years ago. (We never did find his thumb.) (We didn’t serve that batch of pepperoni.) Cold pepperoni cuts cleaner than warm pepperoni. Some preppers actually like to peel the sticks, and then put them back in the cooler again to cool them down before the actual shopping.

To peel the pep sticks after they come out of the box, cut a slit in the end of a stick, then roll the casing back as you turn the stick. You shouldn’t have to waste any of the meat; don’t throw away a


PEPPERONI SHOULD BE SLICED 1/8 INCH THICK. Not 3/16, not 3/32. ONE EIGHTH INCH EXACTLY


Tomatoes Neat stacks Rinse first, No cores Meat tray, not tube


Shakespeare’s Pizza Eleven Prep Pepper Cheese

The Cube King, a knife, some pepper cheese, and You.

First cut the loaf into 3 equal pieces.

Then use the Cube King to cut these top to bottom to make slabs of cheese.

Hold these together and rotate and cut again to make cubes, each 3/4X3/4X3/4”.

Hold the slabs together and rotate and cut again to make “fingers” of cheese.

Then, you want to cut all those cubes in half again so that you finish with “cubes” that are 3/4X3/4X3/8”. Move the whole pile to the side just a bit so that you can cut the cubes in half.




This is what you want to end up with. Little blocks of pepper cheese, each 3/4X3/4X3/8 inches. Of course some of the ones on the end will be a bit off, and you’ll have some crumbs and odd-sized bits. But most of them should be like this.

3/4”

3/8”

3/4”

The cheese is all cut into the right size, but the pieces are stuck together. Roll the hunk around in your hands to break the pieces apart and separate them into a bamboree. Shaking the bamboree can break the pieces apart more. Fill pans with the pepper cheese, wrap in food wrap, and you’re done.

Shakespeare’s Pizza Eleven Prep Clean Up! Don’t wait until you are buried in trash and/or recycling to take it out. As soon as you have enough to make a trip out to the dumpster worth while, take it out. It just gets in the way if it piles up.




Sanitation Bleach table Cross contamination Clean your own equipment Fill your flour & cornmeal bin at the end of the night Don’t leave anything that the next guy has to do 1000 of. Don’t short on Goody cups, etc.

Black Olives Five cans, one can juice

Documents

Shakespeare’s Pizzashakespeares.com › wp-content › uploads › 2015 › 02 › 11-Prep-103006.pdfShakespeare’s Pizza Eleven Prep Storage Areas Since preppers are the ones working