Gallery

Dishes - Recipes

Kitchen DB

Suppliers

Calculating Live Labour Cost

Dashboard

Meeting - Saturday Chatswood

Explore

Meeting - Saturday Chatswood

Standards/Companies guidelines and policies

Why we having this meeting?

Everyone on the same page

So we keep working in a professional manner

Staff meal policy

1 Free meal a day! Doesn’t mean you can eat anything anytime right?

If you are hungry and really need to it to feel better during service time?

1 quick meal, like a banana or a toast for 5min, but ask your manager before so we are not compromising on the service and hygiene.

Eat after 1:30pm or 2pm, or on your break. Make your food before, and sit down for 10-15min.

Tell your manager you are going to make your food and eat.

No snacks and food preparation at the same time. Or you Eat or you Prepare food.

Be grateful for having a free meal, FOH doesn't have the same right.

Drinks

Ask for drinks at the same time.

The Barista and Juicer is not here to serve us, so please be mindful about it.

If you are going to ask for a Drink, ask your colleagues if they want to place a drink as well.

Before placing your order, ask the barista if they free to make the order.

Toilet/Bathroom

Mother Nature calling. Just tell your manager you need to visit the Toilet, try to time it if possible.

Smoke

No vape or smoking in Kitchen areas, Cool room, Mall and Storage.

Section

If you are the responsible chef for your section, do not leave your section unattended.

The person on pass/manager will be frustrated if he doesn’t know.

Service is compromised on speed and quality.

Please strictly tell YOUR MANAGER before you leave for whatever reason. (Storage room, toilet, break, food break)

Closing the Section

Clean the fridge and wipe inside

Top up, refresh containers

If only a bit left over of the prep of the container, just bin it.

If a good amount of old prep, add on top of new prep with go between

Swap water of containers with Radish, Edamame, Peas.

Set up tools, equipments and preps for next day.

Opening

Open your section and check your stock

Anything off? Slimy, looking bad?

Double check your tools and spoons and set up your section

Check your prep and give priority to the big preps first.

Ask help if need or talk to your manager

Use of Correct Language/Code of Conduct

English only.

No swear or use of bad language.

Be Polite.

Be on time

Be respectul

Use of the worlds: Please, Thank you, Sorry.

Food Standards

Hygiene

Types of Contamination (3 types)

Physical contamination:

Physical object on food.

How to safety open a pickles Jar?

Plastic inside of food?

Cross contamination

Raw Food vs Cooked Food

Where to store Raw food?? Bottom shelf

Use of correct chopping board. (Blue,Green,Yellow,White,Brown,Red)

Clean and Sanitise Bench after peeping raw food.

Chemical contamination

Soap and Other Chemicals.

Avoid Soap or Grill Cleaner near the food or on top of food when cleaning equipment.

Example: Chemical container on top of the oil container.

Chemical to be stored in the proper chemical area

General food knowledge

Food on floor → BIN

When to Wash hands?

When you arrive in the venue, you are coming from public transport right?

Touch your hair, face or body

After eat

After touching raw food

After coming back from toilet

For whatever reason your hands are dirty

When to change gloves?

Similar or when gloves dirty

Cleaning Standards

Clean(Removes dirty) vs Sanitise(Kill bacteria)

Clean as you go and keep section tidy.

Milk Crates (To renew or wash if you are using them)

Deep Clean Schedule After school Holiday.

Dishes/Food

Manager to bring up issues as we go and fix standard daily basis.

Equipment

Clean equipments properly after use

Take care of equipments, it is company assets and it cost money to repair

If anything is wrong or seems not working properly let your Manager know asap.

UNIFORMS

You are to wear a black T-shirt, chef jacket, black pants/chef pants

Closed nonslip shoes

Apron

Long hair have to tie it up.

You uniform must be clean

QUESTION?