Professional Documents
Culture Documents
• Read this chapter and the chapter specific to the BOH station you are learning.
Training You and your Coach will use the Training Agenda to plan and track your training
Agenda activities. Your Coach will advise you on what to do and will add any practice that
will benefit you.
Turn to the Appendix and find the Training Agenda for your job description.
Validation From time to time, you will be asked to demonstrate what you have learned to your Coach.
After you understand how to perform certain job-specific tasks, your Coach will schedule a
time to observe you as you perform these job tasks so that you can be validated on a station.
Turn to the Appendix to find the Validation form for each BOH job.
This lesson will show you how to clock in and clock out.
The Micros system is used in Friday’s restaurants for clocking in and out. Micros is also
used by some FOH staff to record food and beverage orders placed by the Guest.
Two Micros systems are in use; Micros 2700 and Micros 3700. You will receive training on
the system used at your store.
Result: The prompt Select Your Job Assignment displays. Your last name
appears on the bottom right corner of the operator display and job codes
appear, with numbers, on the left side of the operator display.
3. Press [ENTER/YES] or [CLEAR/NO].
Result: When the prompt is answered, the clock in time displays, the system
clocks you in and a Chit prints.
Result: When the prompt is answered, the clock out time displays, the
system clocks you out and a Chit prints.
If you are assigned only one job code, the name of the job assignment
displays.
3. Select a job by entering the job number and confirm a single job by pressing
[ENTER/YES] or [CLEAR/NO].
Result: When the prompt is answered, the clock in time displays, the system
clocks you in and a Chit prints.
Result: When the prompt is answered, the clock out time displays, the
system clocks you out and a Chit prints.
• Marker Board
• Running Duties
• OTLE Duties
• MOD
Your Coach will show you where the shift report is posted and will explain how to interpret
it.
• 86/68 items
• Manager concerns
• Menu changes
• Contests
• Security procedures
• Employee Recognition
• Red Sheets
One of the goals of the BOH team is to produce a quality product for our Guests.
• Employees can help managers by volunteering to help in other areas of the restaurant.
• Gladly re-making a food order, especially when a Guest is unhappy with their order.
1. Order it well
2. Receive it well
3. Store it well
4. Make it to recipe
BOH employees can assist the Steward or KM by informing him or her whenever you see
spoilage or when the Par is over or under what is used.
• Reviewing the invoice to be sure that all invoiced product is received in good condition.
Depending on the schedule and store requirements, other members of the BOH staff may
assist with one more of these tasks. Your Coach will describe the procedure in your store.
• Correctly label and rotate stock: First In, First Out (FIFO).
• Use and follow the temperature guide for coolers and freezers.
• Use a standard row count, such as 6, 7 or 8 deep, regardless of the height of storage
shelves.
• Conducting periodic “grab tests” to monitor the correct portion to “grab” for a particular
item, such as, cheeses for Quesadillas.
Each of the station specific chapters includes the checklist to be used to ensure that the
station is stocked with all that is needed to prepare food to recipe.
Follow these guidelines to ensure that food does not “die” in the window:
• All tickets are bumped off of the line monitor as soon as the item is placed in the
Window.
This lesson introduces food sanitation. Your management team has been certified in
serving safe food and will provide you specific feedback and guidance.
After you complete this lesson, you’ll know more about food safety and be able to perform
the following safe food handling procedures:
2. All foods cooked to proper internal temperatures. Foods are cooked to the proper
minimum internal temperatures. (i.e. Ground beef cooked to 155°F for 15 seconds to
effectively kill bacteria; poultry cooked to 165°F for 15 seconds to kill bacteria)
3. Rapid re-heating. Foods are reheated only once to a minimum of 165° F within 2
hours.
4. Hot food and cold food holding. Hot foods are held at a minimum of 150°F; cold foods
are held at a maximum of 40°F.
5. Food handling/personal hygiene. Food and utensils are handled in a safe and sanitary
manner per the critical safety factors outlined in the Food Safety Manual:
2. Food
3. Environment
• The preparation and cooking utensils and work areas are clean and sanitary.
! Covering all cuts and sores with bandages and plastic gloves
Certain health problems may contaminate food or utensils, thus preventing an employee from
working in the restaurant for the term of that illness.
An employee with the following health conditions may not be able to work:
! Fever
! Diarrhea
! Coughing or sneezing
! Dizziness
− Before work.
− After mopping the floor, taking out the garbage or after any activity that might cause
your hands to become contaminated.
• Always cover cuts and scrapes with bandages and plastic gloves.
• Food to spoil
Bacterial growth:
What is cross-contamination?
Cross-contamination is the spread of bacteria from one food to another. It is caused by NOT:
• Cleaning utensils and work surfaces.
• Washing hands between handling different types of food, both cooked and raw.
Some of our Guests are allergic to a type of food, for example, seafood. Other Guests have
moral or religious objections regarding certain foods.
As a BOH employee, you have the responsibility of preparing food for our restaurant’s
Guests with the same care and consideration you have for Guests in your own home.
Keep foods separated as you handle and prepare them for the sake of our Guests.
If food remains in the Temperature Danger Zone longer than a total of four hours, it must be
discarded.
For more information about serving safe food, refer to the Food Safety Standards program or
ask your Coach.
The term “FIFO” (First In First Out) is often used as a reminder to use previously prepared
products first.
• Manager's approval.
• Day Dots.
Follow a regular schedule of organizing, cleaning and sanitizing shelves and racks:
When refrigerating foods, the temperature of the product is essential, not the
temperature of the air in the walk-in. Temperatures for refrigeration are:
Storage Unit Ideal Temperature
Dry Storage 65° - 75°F
Refrigeration 33° - 40°F
Freezer -10° - +10°F
Product in all storage areas must meet the temperature requirements. Tell your Manager
right away if the temperature isn’t correct.
DO NOT:
• Overload a refrigerator
• Remove wrapping paper from meats and other perishable foods, then put them in
the refrigerator
• Remove wrapping paper from hamburgers and fish, then put them on trays in the
walk-ins
DO:
• Treat food cartons as raw food and store them below cooked food.
• Store mops and other cleaning equipment away from areas where food is
processed, prepared, and served.
If the same refrigerator is used to store cooked and raw foods, then always store cooked
food above the raw food.
When storing raw food, arrange products using the following order:
Shelf Product
• Raw Pork
• Care and attention must be given to walk-ins and reach-ins to maintain proper
temperatures.
• Limit trips into the walk-ins; never keep door propped open.
• Store the most perishable foods to the rear of the walk-in where it is coldest.
• Store products to promote air circulation; never cover racks with paper, foil and other
material.
• Heat steam tables holding hot food to 160°F; check the temperature during shift. Cool
food quickly to 75°F (minimizes bacteria growth) in an ice bath (50% water/50% ice).
• Avoid cross contamination. Never combine food that has been heated with original
batches.
• Set up a thaw schedule with set Pars for all frozen items.
• A specific pull time each day when there are few interruptions.
The charts on the following pages list the steps to follow when thawing specific food
products.
Remember:
• This gives them a total 5 day shelf life. (The shelf life is 2 days if the seal is broken.)
2. Day Dot when you remove poultry from the packaging tray.
THAW SCHEDULE
Tu W Th Fr Sa Su Mn
6 oz.
75 75 85 95 80 60 60
Flap
Filets 10 15 20 25 20 10 10
16/20 2 2 3 4 3 2 1
Why sanitize?
Cleaning removes soil and sanitizing kills bacteria. Sanitizing uses heat and/or
chemicals to kill the bacteria that cause food to spoil.
Clean equipment and work surfaces with sanitizing solution and a clean towel then
rinse with clean water and another terry cloth towel.
Combine tablet with water and mix to Mix chlorine with water to achieve a solution
dissolve. strength of 50-100 parts per million.
Test with sanitizing test strips Test with sanitizing test strips
Hint: Test strips indicate proper Hint: Test strips indicate proper solution
solution strength. strength.
After you complete this lesson you will be able to do the following:
2. Stay on the phone until the dispatcher tells you it is O.K to hang up.
If Then
Conditions become hot or smoky. GET OUT!
You are using a fire alarm call box on Stand by at the alarm box to direct the
the street. responding firefighter.
Your Coach will show you where extinguishers are located and will review the
procedures in the Emergency Procedures manual.
• Be sure that everyone is out of the building and close all exterior doors.
• Do not allow fire or smoke to get between you and a safe exit.
• Check restrooms, walk-ins, freezers and lofts to make sure everyone is out. DO NOT
ALLOW FIRE OR SMOKE TO GET BETWEEN YOU AND A SAFE EXIT!
• If assigned to do so, stand near exits to be sure no one attempts to re-enter the restaurant.
Lesson 6: Execution
All employees share a responsibility in providing the highest quality products possible.
Upon completion of this lesson you will be able to:
• Demonstrate knife safety procedures.
• Demonstrate speed & efficiency using SOS and line monitors.
• Demonstrate effective communication with line cooks.
• Demonstrate proper Station Setup.
• Explain Production Sheets.
• Explain how to Requisition product.
• Discuss Prep Duties.
• Demonstrate Grab Test.
• Explain how to read a recipe.
• Explain Recipe Execution.
• Explain Plate Presentation.
• Discuss Brunch Requirements and Procedures.
• Clean in the pot sink with soap and water, sanitize and dry between and after each use.
• Bread Knife - has serrated (saw-like) edges. Used only for slicing bread. Used when
cutting sandwiches (keeps bread from tearing).
• French Knife - most commonly used knife. Used for slicing and dicing of fruits,
vegetables and meats. Has a straight, sharp cutting edge.
Note the position of the finger behind the blade for support.
• Use the correct size and type of knife for the job.
• Hold firmly in your hand and cut away from your body.
• Make sure knives placed on flat surfaces and are never covered with towels, napkins or
other materials.
• Never grab blindly for a knife; reach deliberately for the handle.
• When handing a knife to another person, point the handle toward him or her.
• Julienne: Stack slices and cut again lengthwise into desired thickness
A Line Monitor and touch pad are located at the Broiler, Fry, Plate Nacho and Sauté line
stations. High volume stores may also have a Window monitor.
Each line cook will only see those items which he/she needs to prepare. Be alert to “Quick to
Die” food items. When a “Quick to Die” food item appears on the Line Monitor, touch the
[Ticket] key to display the complete order. This will allow you to time the preparation of
food and ensure each Guest a high quality product.
When a food item is made, each line cook sells the item using the touch pad. When all items
on an order are complete, the SOS generates a “Chit” to Expo and the order is completed and
delivered to the Guest.
Carefully read all Special Instructions (SIs) and words in bold letters. If an item appears on
your line monitor that you do not normally prepare, check the special SIs. If SIs change the
way an item is prepared, for example blackened, charbroiled, grilled, sautéed and fried, the
system will re-route the item to the new station. Mark items made with SIs with a frill pick.
On Expo, when you pull SI items from the window be sure it is the item you are looking for,
there could be more than one.
2. B-4 If an item is tagged as [**B-4**], all other food items for the table do not display on
any monitor until the **B-4** item is prepared and sold from the line monitor. The
**B-4** item may also be tagged as ‘ENT PENDING’ in the special instruction column
of the line monitors. This signifies that an entrée is waiting to go into the kitchen as soon
as the **B-4** item is sold.
• Look for an appetizer on your monitor with the same table number.
• Start a prep project ONLY if you know you can finish it.
• Complete or put the previous project away prior to starting the next one.
Store the most perishable items (seafood, chicken, etc.) in the bottom drawers. The bottom
drawers are colder than those above.
Step Action
1. Gather Materials
• Equipment
• Utensils
• Ingredients
2. Familiarize and read a second time.
Hint: Pay attention to special instructions and words in bold
letters.
3. Read and follow Step-by-Step directions for preparation.
Hint: A Station book is located at every station for all items
prepared on that station.
When using a Station book, observe the following guidelines.
• Wipe the pages after each use with a clean towel soaked in warm water.
• If the pages are not protected, ask your Kitchen Manager for sheet protectors to prolong
the life of the recipe pages.
Because prep recipes make such large quantities, there is absolutely no room for error.
Follow each recipe exactly, with the recipe book open!
Step Action
1. Complete prep duties.
5. Garnish correctly.
Remember:
Always cover products when microwaving. Not covering food results in:
• Discoloration
• Flavor changes
Microwaving more than two Cambros will require longer heating times. This causes the
food to remain in the Temperature Danger Zone (40°-140°) for a longer period of time, thus
increasing the possibility of contamination and reduces the shelf life of the finished product.
Line Checks are one of the most crucial weapons you have in the battle for great food! They
are excellent tools for examining every item on every station. The Line Check form lists
shelf lives and sensitivities for all items. This reinforces the information, making it easy to
maintain spec knowledge. The right-hand columns of the checklist provide space for a
minimum of three checks per day: A.M., Swing and P.M.
Line Checks initiate examination for every item in the BOH station. This examination
ensures that there is no variance from standards established for the kitchen and recipes.
Line Checks provide opportunities to save money due to variances in quality standards.
Remember, shortsighted decisions cause long-term cost.
Example: It is less expensive to dispose of tomatoes that do not meet T.G.I. Friday’s
Standards before the Guest complains than to Comp an entire salad after the Guest has a
negative experience.
Line Check forms list shelf lives and sensitivities for every item served. This examination
forces constant review for all items of the following criteria:
• Product
• Shelf Life
• Portions
• Sensitivity
Locate a copy of a Line Check Checklist in your store. Tools needed for a successful Line
Check are:
• Sensitivity Guide
• Thermometer
• Scales
• Operational equipment
• Proper tools in place (e.g., right-sized ladles, bullets for measuring, spatulas)
• Clean floor
• Stocked plateware
Be consistent and precise and this will help you ensure that:
Notes
Notes