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To Attach Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position.
3. Fit bowl supports over locating pins.
4. Press down on back of bowl until bowl pin snaps into spring latch.
5. Raise bowl before mixing.
6. Plug into a 220 watts electrical outlet.
To Raise Bowl
1.Rotate handle to straight-up position.
2.Bowl must always be in raised, locked position when mixing.
To Lower Bowl
1.Rotate handle back and down.
To Remove Bowl
1. Be sure speed control is OFF and stand mixer is unplugged.
2. Place bowl lift handle in down position
3. Remove flat beater, wire whip, or spiral dough hook.
4. Grasp bowl handle and lift straight up and off locating pins.
Template #2
Date Developed: Document No. COK_005
Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 2
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
HOUSEKEEPING MAINTENANCE SCHEDULE
Qualification COOKERY NC II Station/Bldg COOKERY SECTION
Template #4
COMMERCIAL OVEN MAINTENANCE SCHEDULE*
8 HOURS 50 Hours 100 HOURS
• Clean the interior • Clean the exterior of • Perform a deeper
with a mild detergent the commercial oven. clean. The interior
at the end of each Since the exteriors are may need to be
day. stainless steel, use a scrubbed more
• Remove any crumbs mild soap and soft thoroughly every
in the bottom of the cloth or soft-bristled month or so. Use
oven, because those brush. Anything more approved oven-
will continue to cook abrasive can damage cleaning chemicals.
and eventually burn. the finish and cause • Check the oven door
the metal to corrode. seal.
• The oven racks
should also be • Check the calibration
removed and cleaned of the oven’s
separately. temperature for
Furthermore, if a accuracy.
spill occurs, be sure
Date Developed: Document No. COK_005
Portfolio on Maintain September 2018 Issued by:
Training Facilities Date Revised: Page 5
Developed by: Training Dept.
Preparing Sandwiches Crisostomo C. Mateo
Revision # 00
to wipe it up
immediately because
it will be harder to
clean once the food is
baked on. Also, a
spill can “steal” the
heat and affect
overall performance.
Remarks: Ceiling was cobweb-free but lighting fixtures and bulbs were dusty.
Utensils were not in their proper places; it is still in the dish drying rack.
Template #7
EQUIPMENT MAINTENANCE INSPECTION CHECKLIST
1. There will be 3 sets of trash bins with foot pedal in every kitchen, each
labelled for what should be thrown inside. Color coding shall be strictly
implemented for proper trash segregation; as follows: Black – Non-
biodegradable (Hindi Nabubulok), Red – Biodegradable (Nabubulok), and
Yellow – Recyclables. All trash bins should have garbage bag linings. The
kitchen steward shall be instructed to clean all trash bins at the end of the
day and have it air dried before putting on a fresh new trash bag lining on
the next working day.
2. Left over foods will be set aside for pig /dog feed. This will be collected
daily by an authorized person.
3. The trash cans for the office and comfort rooms will now be replaced with
mini foot pedal trash bins that are intended to segregate waste as well. This
3. Office generates a lot of paper waste. This shall be set aside and
shredded
and placed in a clear plastic trash bag.
a) Office cadets – from the sale of old newspaper and shredded paper.
The list of items that are classified as recyclables, compost, and dispose
is exhibited in Template # 8 (Waste Segregation List).
Template #8
Qualification COOKERY NC II
Area/Section Practical Work Area In-Charge RAFFY RAMOS
GENERAL / ACCUMULATED WASTES Waste Segregation Method
Recycle Compost Dispose
Paper: paper plates , cups, newspapers X
Wax/aseptic cartons: milk cartons, juice boxes X
Egg shells (crush well) X
Fruit and vegetable
trimmings X
Template #9
Purpose of Request:
__________________________
Trainer __________________
General Manager