09.KITCHEN(PASTRY KITCHEN)98-124.doc

124KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERPASTRY COOK SHERATON TOWERS SINGAPORETASKSMAINTAINING PERSONAL GROOMINGSAFETY AND PREVENTION OF ACCIDENTS IN THE KITCHENMAINTAINING FOOD HYGIENECOLLECTION FOOD HYGIENESTANDARD RECIPESBANQUET PREPARATION AND SET UP ROOM AMENITIESGATEAUX AND PASTRIES FOR TERAZZA CAKE COUNTERHIGH TEA BUFFET DOMUS DESSERT TABLEHONORABLE MENTIONDESSERT BUFFET DET-UPSSHERATON TOWERS SINGAPORESTANDARDS & PROCEDURESKITCHEN PASTRYPASTRYSTANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: MAINTAINING PERSONAL GROOMING STANDARD: Must be in full uniform and maintain good personal hygiene when on duty.PROCEDURE:1. All staff must be in full uniform when on duty (including hat, scarf, apron, safety boots or wooden clogs). Socks must also be worn at all times.2. Hair must be clean and tied up for female staff and should not reach shoulder length for male employees.3. Finger nails to be kept short and clean, plastic gloves to be worn for those with cuts, ring worms or allergy to certain acid or dicing products when on duty.4. No ear-rings, watches, ring or costume jewelry allowed in the kitchen. For female employees, make-up should not be excessive.5. No whistling, smoking or spitting in the kitchen, refrain from eating except when tasting finished product while on duty.6. Nose should not be touched when handling food, never sneeze into food.7. Always wash hands with soap after visiting the toilet and also when handling other things beside food.8. Remember, you appearance is a reflection of your character, take good care of yourselves and also your uniform.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: SAFETY AND PREVENTION OF ACCIDENTS IN THE KITCHEN STANDARD: To know all emergency procedures and operation of all kitchen machinery.PROCEDURE:1. Know the location of fire extinguishers, water hose, emergency telephone, fire exits and how not baking for a long period of time.2. Keep all oven doors closed except when loading and unloading the oven turn it off if not baking for a long period of time.3. Use only dry pads to move hot pans trays and cooking utensils.4. Leave lids on the side of the pan opposite you to allow steam to escape keep handle out of aisle and away from direct source keep handle out of aisle and away from direct source of heat such as over an open flame or burner.5. All handles should be free of grease, handles of pans should never protrude over the edge of stove or table as it may be knocked off.6. Open valves of steam-jacked kettles and urns slowly to avoid splashing hot water and steam 7. Get assistance when moving heavy items and hot trays whenever necessary.8. Wear clean uniforms that fit properly loose apron string may get caught in a mixer or touch a source of heat, wear safety boots or wooden clogs to prevent spills of hot liquid.9. Avoid spattering liquids into hot fat or oil; always do a marking when placing hot trays to prevent others from getting burnt.PROCEDURES: (continued)10. Keep fire door closed, do not block fire exits.11. Do not handle electrical equipment with wet hands or while standing in water.12. Switch off power point or unplug when scrapping dough in mixing bowl or cut-o-mat.13. Learn the complete instruction for operating all machinery before attempting on your own accord. Always ask if you do not know.14. Store knives safely, never leave knives in a washing sinks or under cover.15. When carrying knives, the pointed edge should be held downwards, the blade should never be exposed upwards,16. Use knife for cutting and chopping only, never use it to open lids, cans or other containers, always use a chopping board.17. Use safety guards when operating equipment, if available, never put hand into any moving machine 18. Keep floor free of grease, spills or wet spots, clean it up immediately.19. Stand safely on a ladder when taking or looking for something beyond your reach.20. Inform chef or Assistant immediately should a serious accident occurs, or in their absence call security or Manager on duty.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: MAINTAINING FOOD HYGIENE STANDARD: Food must always be clean, safe and baked /cooked in the proper way to entice appetite and prevent food poisoningPROCEDURE:1. Maintain high standard of personal hygiene.2. Keep equipment in good and clean condition3. Correct storage of foodstuffs at right temperature4. Correct re-heating food prior to storage5. Quick cooking of food prior to storage6. Periodic fumigation to prevent vermin and insects. Food must be covered to prevent any insecticide vapour to contaminate the food.7. Food should be handled as little as possible.8. Use only clean spoon for tasting.9. For ice-cream, cook to 83deg. C and cool down soon as possible by standing on ice-water or go through pasteurizer.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: COLLECTION OF F & B AND FENERAL STORE ITEMS STANDARD: To check that all items on the requisition are issued, collected and also check on the expiry dates of all perishable good.PROCEDURE:1. Submit requisition to F& B store, either the night before or early in the morning after getting the authorized signature.2. Always collect items before 1:00 pm daily.3. Check and count all items issued, especially diary products for their expiry dates. If you sense that item is rancid or not date, inform storeman and reject the goods. Inform your supervisor.4. Always place heavy items below and do not overload the trolley.5. Inform Chef or assistant Chef patissier if items ordered are not available.6. Rotate all stocks column stacking and follow the standard format of stacking.7. If an item is required but not on the requisition order, inform chef or Assistant chef patissier, do not add the item in the order without authorization.8. Keep all frozen or cold items in the freeze or refrigerator immediately, if not certain ask your supervisor.9. When collecting general store, check all items as wells. Take only what is requested.10. Newer attempt to carry something on you own if it is too heavy, get help immediately.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: STANDARD RECIPES STANDARD: Ensure that all pastry/bakery/ice cream/chocolate products are of consistent standards at all items.PROCEDURE:1. To follow all recipes and methods set by chef patissier.2. Do not attempt to alter recipes or methods without the prior approval to alter recipes or methods without the prior approval of the chef or his Assistant.3. Ensure that all ingredients, quantities stated are used during production.4. When goods that need baking, have the required oven temperature set and ready before starting on any task.5. If problems occur during production, inform chef or his Assistant to rectify situation immediately.6. Follow all presentation, garnishing accordingly. Check with chef or his Assistant if unsure of it.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: BANQUET PREPARARION AND SET UP STANDARD: All items to be ready one hour before functions except frozen and hot item.PROCEDURE:1. Check weekly event order daily for mis-en-place preparation.2. Requisite all silverware, glassware and chinaware in advance.3. To advise banquet staff on type of cutlery to be set up for function concerned.4. Always check time, date, location, name of functions, number of guest and items required carefully.5. To inform banquet staff not to cover the chaffing dish whenever savories are involved, always leave a gap to prevent condensation of goods.6. Have another 10 percent for set menus ready and 30 percent for buffets and coffee breaks, to ensure enough replenishment or last minute additions.7. Confirm starting time before actual function starts, and check with kitchen if it is a set menu to gauge requirement.8. Freeze all glasses, plates for frozen items to prevent items from melting.9. For a 3 course ser menu, starts garnishing desserts once the first course is out, whereas for a 7 course dinner, start only after the third course is out.10. Advise pantry staff if banquet is in Terrazza. Pantry staff to check event order as well.11. Tea/Coffee break items will be picked up by banqueting staff, ensure that they know the location, name of function before issuing items to them.PROCEDURES: (continued)12. All buffet items to be set up in the function room half an hour earlier before starting time, chef or Assistant chef to check immediately.13. For wedding cake, set up after ice-carving is placed on stage, always have the dolls facing the guests.14. Suggest items to clear whenever there is a last minute order or increase in number.15. Make out transfer for function concerned stating serial number.16. Clear all banquet items to staff canteen after function ends.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M. APPROVAL: DATE:TASK: ROOM AMENITIES STANDARD: All room amenities to be ready by 2:40 pm in the kitchen to be pocked-up by room service water, to follow standard recipes and format of presentation as set by chef parissier.PROCEDURE:1. Check amenities list and reservation forecast before preparing amenities, have amenities plated with Sheraton Towers Doyley paper (14 cm.) by 2:40 pm sharp.2. Check with chef patissier if uncertain of any items in the list. Follow standard recipes and method when preparing mis-en-place.3. Have mis-en-place in the refrigerator and for those that only need baking do it on the day of requirement whenever possible.4. Always stick to standard size and cutting when portioning i.e. for cakes pies torte at 24 cm. diameter cut 14 pieces. For fruit tartlettes, cupcakes, muffins, etc., use standard pie mould (8 cm. diameter). For mousse or chiffon cup, use normal chocolate cups unless otherwise stated by chef patissier.5. Upon receiving the conformation of numbers advise room service of the cutlery requirements.6. Check and count them write out inter-kitchen transfer and ensure than waiter picking up check and re-count again to avoid any unnecessary arguments over the portions taken.7. Have extra amenities for any last minutes request, check with chef patissier ir Assistant chef if need to use other items for replenishment at the last minutes before proceeding with it.8. Count and ensure that all trays are returned to the kitchen after use.9. Prepare mis-en-place for the next day amenities.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M . APPROVAL: DATE:TASK: GATEAUX AND PASTRIES FOR TERAZZA CAKE COUNTER STANDARD:All Gateaux and pastries to be garnished as per standard set by chef patissier, nothing to be re-use in cake counter again after clearing.PROCEDURE:1. Follow the Gateaux and pastries listing for Terazza daily when preparing mis-en-place, 11 Gateaux and 6 kinds of pastries daily. Use standard recipes and method set-up , no one is allowed to change recipes without prior approval from chef patissier.2. All Gateaux should not be higher than 6 cm .x 25 cm., except Guge; jopf and fresh fruit flams which should be 10 portions per cake and 8 portion for apple flam.3. No mousse or cream cake to be displayed in the dry counter, with emphasis on fresh fruit whenever available.4. For garnishing, take Gateaux out of the freezer or refrigerator only in the morning and must be ready by 10:30 am sharp, cakes should be in the refrigerator in Terazza by 11:00 am sharp. Have at least one of each kind on standby in the refrigerator (no garnishing) for replenishment and last minutes order.5. All Geteaux and pastries to be placed on Sheraton Towers doyley papers and silver trays, stands. Write out transfer and get manager or captain on duty to sign for items received.6. Ensure that all silver trays are send for polishing if they are tarnished.7. Refrigerator must be of the right temperature before placing cakes in it.PROCEDURES: (continued)8. Bakers to check and count all items at night on the trolley after service hours and keep in the refrigerator.9. Gateaux in good condition can be cut into smaller pieces the next day to be used for high tea buffet or send to staff cafeteria, Use a inter- department transfer when sending to cafeteria.10. New gateaux will be added to the list every three months and old gateaux deleted except banana, mango, strawberry, black forest, cheese and traffle cake.11. Check all birthday cake orders and have them ready one hour before actual pick-up time.STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M . APPROVAL: DATE:TASK: HIGH TEA BUFFET STANDARD: All items to be ready by 2:40 pm at Main Kitchen for set-up at Terazza.PROCEDURE:1. All pastries items to be ready by 2:40 pm in the Main Kitchen, scones, apple turnover to be baked only after 12:00Pm. Have enough replenishment on standby in the pantry and pastry area.2. Check all items daily and do mis-en-place accordingly.3. Ensure that all pastry items are up to required standard before leaving items are up to required standard before leaving the kitchen.4. One staff is to be on standby for Saturday, Sundays and public holidays to assist Terazza staff with replenishment5. Replenishment to be done only in the kitchen and not in Terazza. Always replace one empty tray with fresh ones so that buffet table will not look empty.6. Write out food transfer after all items replenishment is done.7. To clear at 6:00 pm sharp and send left-overs to staff cafeteria. STANDARDS AND PROCEDURESDEPARTMENT: JOB CATEGORY:F & B PASTRY KITCHEN ALL PASTRY STAFF HEAD: G .M . APPROVAL: DATE:TASK: DOMVS DESSERT TABLE STANDARD: The dessert ale must consist of at least 10 items and must be ready by 7:00 pm nightly.PROCEDURE:1. Check weekly dessert menu and prepare mis-en-place as required.2. Always garnish desserts after 2:30 pm daily following presentation laid out by chef patissier accordingly 3. Fresh fruits in season and fresh fruit salad must be included in the dessert table.4. Dessert to be set up inside Domvs by 8:30 pm sharp or earlier if requested. Chocolate bob-bon to be placed on the table at 7.oo pm sharp.5. Pantry to prepare fruit salad and serve miguardises at night.6. Always have enough mis-en-place for replenishment if needed.7. All desserts must be ready in the refrigerator by 7:00pm8. Write out food transfer to Domus daily.9. Upon clearing at night, all left-overs to be sent to staff cafeteria except, showpiece, chocolate, fresh fruits, f