KITCHEN(POISONNIER).doc

KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERPOISINNIER SHERATON WENTWORTH HOTELTASKSARRICVE AT WORK SET UP FRUIT FOR BREAKFASTSET UP LARGE FRUIT DISPLAY OF SLICED FRUITSET UP FISH SECTIONPREPARATION OF SAUCES PREPARE: ONIONS, LEAK PUREE, TOMATO COULIS,WATERCRESS PUREE, WHITE WINE, LEMON BUTTER SAUCEPREPARE GARNISHESPREPARARION OF MENU ITEMSSPINACH AND SALMON PASTA ON TOMATOAND OMION COULIS JOHN DORY FILLETS, GRILLED ON LEEK PUREELOBSTER MEDALLIONS ON WATERCRESS PUREESCHNAPPER TALLS SERVES WITH SORREL CREAM SAUCEPICK UP OF ANYTHING FROM MAIN KITCHENBREAK FOR SERVICE SET UP FOR SERVICEMENU SERVICEORDERINGEND OF SERVICESTANDARDS AND PROCEDURESDEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD: G .M. APPROVAL: DATE:TASK: ARRIVE AT WORKSTANDARD:-PROCEDURE:Arrive at work.Change into uniform.STANDARDS AND PROCEDURESDEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD: G .M. APPROVAL: DATE:TASK: SET UP FRUIT FOR BREAKFASTSTANDARD:-PROCEDURE:1. Collect keys fro, Timekeeper.2. Proceed to main kitchen and collect a variety of fruits and any vegetables necessary for preparation of lunch.3. Go to 5 the floor kitchen.4. Collect three glass bowls and large silver on the way to my section.5. Get tool box from office, chopping board and a container for garbage.6. Puree a selection of fruits to use as sauces.Three small containers of fresh fruit sauces.7. Hull strawberries, slice bananas, make fruit salad end up with three bowls of assorted fruit.Three bowls of choice fruits.STANDARDS AND PROCEDURESDEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD: G .M. APPROVAL: DATE:TASK: SET UP LARGE FRUIT DISPLAY OF SLICED FRUITSTANDARD:-PROCEDURE:1. Peel, skin, seed and slice an assortment of fruits and arrange into a display for the breakfast buffet.Large silver platter of arranged fruits including: Variety and colour.2. Collect bread rolls from Basement 1.STANDARDS AND PROCEDURESDEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD: G .M. APPROVAL: DATE:TASK: SET UP FISH SECTIONSTANDARD:-PROCEDURE:1. Collect utensils and pots for the making of sauces and any bain marie containers necessary for the storage of sauces.2. Clean out fridges.3. Collect required food items from fridges and place in my section.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：PREPARATION OF MENU ITEMSSTANDARD： -PROCEDURE：1. Clean onions and roughly roughly chop clean leeks.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：PREPAPE ONIONS, LEEK PUREE, TOMATO COULIS, WATERCRESS PUREE, WHITE WINE, LEMON BUTTER SAUCESTANDARD： -PROCEDURE：OnionsSaut onions. Add cream for Onion Coulis. When onions. When onions are cooked, pass through a blender season to taste. Place in a container and place in bain marie.Onion Coulis of smooth texture, well seasoned.Leek Puree Bring water in pot to the boil. Add leek. Blanch thoroughly to cook but maintain colour refresh. Place in blender until puree forms season. Place in container away from heat.Well seasoned leek mousse or even consistency and texture little moisture content. Should be a very bright green colour.Tomato CoulisBlanch tomatoes, remove skin and seeds, roughly chop. Chop onions coarsely but finely. Sweat off onions, add tomatoes and tomato paste and herbs season. Pass through blender to form a puree for Tomato Coulis.Tomato Coulis with a small moisture content. No seeds and skin apparent. Well seasoned and bright in colour.PROCEDURES: (continued)Watercress pureeBoil water, blanch off watercress leaves and a small amount of spinach. Refresh, blend wit some water to form a puree. Keep in fridge.A very dark green watercress puree with very little moisture. Some spinach may be used to enhance colour if not very green (sign of freshness).White Wine Saut some onions, add some white and fish stock. Reduce, add some cream and allow to reduce to thicken. Season, pass through strainer and place in container in bain marie.White wine sauce of coating consistency, with a smooth texture, well seasoned.Lemon Butter SaucePlace in a pot, fish stock, freshly squeezed lemon juice, white wine. Reduce over heat. When a reduction has been achieved, whisk in some fresh soft butter, until the butter sauce begins to thicken. Pass through strainer, add some and remove to a warm not hot part of the kitchen. Keep there until service.A pleasant tasting lemon butter sauce of bright yellow colour, with a smooth consistency.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：PREPARE GARNISHESSTANDARD： -PROCEDURE：1. Make approximately 15 tomato roses. Even sized roses of bright red colour.2. Make twenty portions of lemon stars size. Use unblemished lemons of similar3. Julienne and blanch some leeks. Even sized julienne of bright colours.4. Shred some fresh sorrel. Remove blemished leaves and middle vein.5. Chop parsley. Finely chopped.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：PREPARATION OF MENU ITEMSSTANDARD： -PROCEDURE：A) Spinach and Salmon pasta on Tomato and Onion Coulis.1. Remove wanton wrapping from freezer and defrost, make up a mixture of julienne of spinach, smoked salmon, lemon juice, oil and seasoning. Place in wanton wrapping and put on a corn floured tray. Cover and keep for service (nine portions).Spinach and smoked salmon pasta. A total of 54 pieces of similar size keep fresh with a moist cloth covering.B) John Dory Fillets, Grilled on leek puree2. Receive fish from main kitchen (from Ketchenman). Remove skin and lightly trim to retain shape place in gastronome tray, cover and keep in fridge until service commences.Even sized fillets of fresh John Dory, trimmed of any bloody pieces and sinew.C) Lobster Medallions on Watercress Puree.3. Remove frozen lobster tails from freezer. Defrost, shell tails, (keep shell, used in Lobster Bisque). Portion tails into even sized medallions. Set up section with eggwash, flour and Fresh bread crumbs. Crumb medallions. Allow two per portion making approximately eighteen portions. Place on trays and remove to fridge for service. Small even sized medallions of crumbed lobster.PROCEDURES: (continued)D) Schnapper Tails Served with Sorrel Cream Sauce.4. Receive schnapper from main kitchen. Cut off excess tail section and any fins, wash, score flesh with shard knife to form a criss cross pattern on both sides. Place in container and keep in fridge till service.Fresh quality medium sized schnapper tails of even sizes. STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：PICK UP OF ANYTHING FROM MAIN KITCHENSTANDARD： -PROCEDURE：1. Tell Sous Chef of intention to go downstairs.Last trip downstairs before lunch service.2. Catch lift to main kitchen.3. Proceed to fridges and pick up any food items forgotten for the preparation of service.4. Proceed to hot preparation kitchen and pick up container of cooked rice. 5. Proceed to 5 th floor. Put items away. Put rice in hot bain marie.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：BREAK FOR SERVICESTANDARD： -PROCEDURE：1. Remove any items that may spoil and put in fridges. Wash hands and go to Staff Dining Room.Refresh oneself for service.2. Break.3. Return to kitchen after half an hour has elapsedSTANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：SET UP OF SERVICESTANDARD： -PROCEDURE：1. Remove garnish trays from fridge. Place in appropriate area. Turn on bain marie containing sauces. Switch on oven, salamander and stove. Centrally locate all items used for services.2. Collect plates and place in hot press. Make sure all plates are hot for service.3. Collect pots, pans used for service and bring large pot of hot water to boil for service. Pot, pans of right size are used.4. Switch on deep fryer. Clean oil used, correct temperature reached.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：MENU SERVICESTANDARD： -PROCEDURE：1. Make sure all preparation and Mis en Place has been done. Do anything not finished. While waiting for orders do Mis en - place for next day.STANDARDS AND PROCEDURESDEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIERHEAD： GMAPPROVAL： DATE：TASK：ORDERINGSTANDARD： -PROCEDURE：1. Chef orders. Pasta with Tomato and Onion Coulis. Drop in six pieces of pasta. While they are cooking put equal amounts of tomato coulis and onion coulis on plate. Blanch few chives. Strain pasta, arrange on plate with chives arranged on top. Cover with lid. Place in hot sauce area.Sauces are hot, Pasta well cooked. Plates are hot. Pasta and sauce look good for customer.2. Chef orders John Dory with Leek puree. Select required amount of fillets. Flour and place on grease tray. Season and place under salamander. Cook till fish has a salamander. Put fillets of John Dory on top of puree. Garnish with blanched julienne of leek cover. Put in hot section for takeaway.Fish well cooked, moist and hot. Puree heated sufficiently. Presentation important.3. Lobster medallions on Watercress Sauce. Remove medallions from fridge. Heat pan with clarified butter, add medallions and cook on one side. Place in oven to finish cooking. Add white wine sauce to sautese, with