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Sweet Asia Café's Reference and Policy Manual

JOB DESCRIPTION In our restaurant, you will have general responsibilities that apply to all food service employees, as well as specific duties that will apply to your position.

UNIFORMS, GROOMING & HYGIENE Every day that you work you are responsible for making sure that you are in a clean uniform, practicing good hygiene, and adhering to company grooming standards. All grooming and uniform standards apply from the time the crewmembers enters the restaurant until the time there are no longer guests in the building. Show our costomers the pride we have in our restaurant by always being neatly dressed and groomed even when you're off duty. It is important that all crewmembers must meet the uniform and grooming standards when they come to work. If you do not you will not be allowed to work that shift. RESPONSIBILITIES GUIDELINES Listed below are the guidelines that describe your responsibilities as a Prep Cook. 1. Arrive on or before your scheduled time. 2. Carefully check your prep list for priorities every day. 3. Clean and sanitize your work area before your begin prepping. 4. Observe safe food handling practices. 5. Label, date, initial, rotate, and store everything properly. 6. Make sure all raw meat, poultry, and fish products are stored beneath any cooked or ready to eat products at all times. 7. Properly prepare products with the recipes in front of you. (do not rely on your memory) 8. Complete all necessary prep work within the established time goal. 9. Know how to safely use, adjust, sanitize, break down and assemble slicers, choppers, mixers, knives, steamers, microwaves, filter machine, timers, etc. 10. Clean all of the above equipment that you use after every shift that you work. 11. Inform the Manager of specific needs in the area of food shortages and equipment deficiencies. 12. Maintain the cleanliness of your station. This is to include floors, walls, hoods, refrigerators and any other areas that you can "clean as you go." 13. Help out other stations as needed and display teamwork and a positive attitude at all times during the shift. 14. Constantly stay aware of product usage in an attempt to avoid waste. 15. Make guest satisfaction a top priority. 16. Check out with a manager before leaving for the day.
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DISHWASHER RESPONSIBILITIES
Note: Everybody is responsible for keeping the dish area clean at all times. This will prevent a back up of dirty dishes, pots, and pans, and will help the dishwasher whose opening on that day. Is essential for running a smooth operation, because the dishwashers are not only responsible for washing dishes, but must also help out with prep and assist on the line when needed (running for back ups, help with set ups, etc.) DISHWASHING 1. Stack dishes in racks. Do not stack dishes on top of each other. Water must have access to both sides of dishes. 2. Stand plates and all flatware up edgewise. 3. Cups, glasses, and bowls should be inverted with open and down so the items will not fill up with water. 4. Allow dishes to air dry for about 1 minute before removing from racks. Do not towel dry. This will contaminate the dishes. 5. Do not touch the surface on any plates or glasses that the guest's mouth will touch. 6. Store any pots, pans, bowls, cups, etc., upside down. 7. Handle clean silverware and utensils by handles only. 8. Store all clean kitchenware at least 6 inches off the floor in a clean and dry area. 9. All items must be inspected from the machine: a. Clean and free of all food. b. No spots or stains. c. Rinsed of all soap. d. No chips or cracks. e. Hot from 180° rinse water. *lf you have a low temperature machine the rinse water can be 140° with 50 PPM available chlorine as a sanitizer 10. Water should be changed every two hours or as business dictates.

Clean and free of all Food

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DISHWASHERS RESPONSIBILITIES-continued
SILVERWARE 1. Prepare silver soak. 2. Change the water when it becomes dirty. 3. Immerse silverware until all soil is loosened. 4. Run silverware through dish machine twice.

Run Silverware Through the Dishwasher 2 Times

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Sweet Asia Café's Reference and Policy Manual CUSTOMERS RELATIONS AT THE RESTAURANT AND SPECIAL REQUESTS Our Restaurant has a policy of 100% customers Satisfaction Guaranteed. Many guests continue to return to our restaurant because we'll do what we can to honor their requests. This means that a customers will never leave your restaurant being any thing less than 100% satisfied. Sweet Asia Café's Reference and Policy Manual 4 . If a customer sends their food back to the kitchen do not take it personally or get upset. This is the foundation to our success and must be followed without hesitation. we'll make it. we're here to please! A customer's perception is their reality and we must make it how they want it. Our policy is as follows: if a special request is possible for us to make. We wish to do everything possible to please them. Another common event is the Special Requests. If it is too difficult to make or it disrupts the normal operations of the kitchen then it will be the MANAGER'S responsibility to decide if we can make it or not.

hands. and body. but there are guidelines for personal hygiene as well. up to the elbows. and the people who handle them free from disease causing organisms (bacteria and germs). Smoke and eat in assigned areas of your restaurant. A. to remove as much moisture as possible. and keep your fingernails short and clean. Bacteria will thrive if we supply them with food. For 20 seconds. warm temperatures. and be as sanitary as possible. Maintain clean teeth. equipment. These conditions are not only set up for equipment and the restaurant. then your restaurant is probably in violation of health codes and regulations that could result in penalties being assessed by the Health Department. Rinse. D. Personal Hygiene: 1. C.) Sweet Asia Café's Reference and Policy Manual 5 . B. Dry with an air dryer or disposable towel. If unsanitary conditions exist in your restaurant. Wash both hands thoroughly. 2. 3. Use a moderate amount of cologne (perfume) and cosmetics. Use a nail brush to scrub nails. (Jewelry can become entangled in equipment and cause loss of fingers or even a limb. Use soap to build up a good lather. This causes spoilage and food poisoning. and wash hands again. Every single person who handles and/or prepares food has a set of guidelines and health standards to prevent food contamination. they multiply very rapidly given these conditions. Bacteria is all around us and can easily contaminate food if it is allowed to grow and multiply.SANITATION Sanitation means keeping food items. Use deodorant. Hand Washing Procedure:       Wet your hands with warm water. Our job is to keep food either very hot or very cold. and moisture. hair. A minimal amount of jewelry should be worn.

Do not eat or drink in food preparation areas. and initialed as well as and stored properly and rotated. 9. 10. This avoids products sitting in their own juices or blood which may cause spoilage. use a clean towel. using the restroom. Temperature checks on hot and cold foods should be made frequently to assure correct holding temperatures. Never use the food preparation sinks to wash your hands. 10. 16. smoking. 5. 14. 6. All food (refrigerated or dry storage) must be stored at least 6" off the floor (unless state or local laws dictate differently). Wear a hair restraint at all times (hats or hair nets). Thawed items should be stored in a drip pan in the walk-in. 9. Do not accept sub-par products or swollen or leaky cans Sweet Asia Café's Reference and Policy Manual 6 . Metal utensils should be removed from food products when not in use. 6. burns. Utensils and knives should be cleaned and sanitized when switching from one food item to another. 15. dated. Hot food requiring refrigeration should be cooled rapidly. Hot food should be stored in shallow pans so the interior can cool as well as the exterior.SANITATION-continued Personal Hygiene-continued 4. Cover cuts with band-aids or bandages. An ice bath is another method for cooling foods. 4. 8. Always wear a clean uniform and never leave soiled or dirty uniforms at the restaurant. 7. Food Handling: 1. Partially used canned goods must be emptied and stored in plastic. Always wear clean aprons. 11. and that they meet our Restaurant 's purchase specifications. Fresh produce should be washed to rid it of insecticides and bacteria 7. 8. Thermometers should be placed in all refrigeration units to assure that they are functioning properly. Wear plastic gloves when preparing food. or boils on you. Never wipe hands on the apron. Wear comfortable leather shoes or work boots. Prepared food that is to be reheated should be reheated rapidly to at least 165°F. 2. Be careful not to handle food with infectious cuts. 12. Hands should be kept clean. Hot food should be held at no less than 140° F (unless state or local laws dictate differently). or when preparing foods. Incoming products should be checked for quality. 5. Wash your hands after coughing. sneezing. and change into a clean apron when one gets soiled. 13. or eating. The temperature danger zone for food is between 40°F and 140°F. All raw and prepped products should be properly labeled.

Microwave oven cavities and door seals should be cleaned regularly. Sani-Spray solution should be used on all food contact surfaces after they have been cleaned or when switching from one food product to another. or dry. Mop buckets should be rinsed immediately after use and stored after use. Always maintain clean towels for use with Sani-Spray solution. and hung to dry. All towels that are not in use should be placed in the "red buckets" that are filled with a sanitary solution. After cleaning of equipment and counters. insecticides. 8. (1 tbsp. freezer. poisons and chemicals must be stored away from food.SANITATION-continued Kitchen Cleanliness: 1. 10. food storage containers. All cleaning products. e. d." c. 5. Invert all pots and pans. 6. All kitchen equipment should be maintained and cleaned on a regularly scheduled basis. a.in hot water. wipe. dry storage. 9. This solution requires no rinse or wipe down after use. The bleach content makes it so unstable that it evaporates very rapidly. and employee break areas. Pastry brushes should be washed in hot water and hung to dry (Do not use dish machine!) 3. rinsed and air dried after each use or after an extended period of non-use. Cleanliness and organization should be maintained at all times in walk-in. Plastic spray bottles should be used for application. Food contact surfaces and kitchenware should be washed. and trays after cleaning. 7. 11. 2. Mops should be washed like brushes . 4. per gallon according to the NRA) b. Label container "Sani-Spray Solution. Do not rinse. Non-food contact surfaces should be cleaned as necessary. spray generous amount of solution. Sweet Asia Café's Reference and Policy Manual 7 . Consult your General Manager for the proper ratio for your restaurant. Mix the proper amount of bleach and water according to the regional Health Department Codes. Sanitary Solution and Spray: This solution is safe to use on all equipment and food contact surfaces.

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Sweet Asia Café's Reference and Policy Manual Sweet Asia Café's Reference and Policy Manual 9 .

label. Used to store food (date. 4. Sharpened regularly b. or Containers (many sizes) a. Sanitizer and Spray Bottles a. b. knives. Clean and sanitize after each use. shapes and depths). Scales a. Used as much as possible. e. Cover platform with plastic film or use Save-A-Days 6. c. d. c. 1/6 Pans: Used for holding hot and cold products on cook's line b. Cleaned and sanitized after each use. 1/9 Pans: Used for holding cold products on cook's line. Always "zero" the scale. c. Lexans. Hang knives with blade down. Never carry by platform . 3. 1/3 Pans: Used for holding hot and cold products on cook's line c. 10 . and rotate always). countertops. Cambros. Measuring Utensils and Tools (cups. Always use level measurements.Sweet Asia Café's Reference and Policy Manual BASIC TOOLS OF THE TRADE 1. Hand wash only (never put through the dish machine). initial. c. b. Always washed at dish area and stored upside down.always by base only. 2. spoons) a. Knives a. Used regularly on utensils. Wash by hand and replace 5. Always use measuring tools. d. d. cutting boards and equipment. Round and rectangular shapes (many sizes. Stainless Steel Pans and Plastic Pans a. b. 1/3 Pans: Used for holding larger quantities of hot and cold product. (See your Kitchen Manager for the correct bleach to water ratio) b.

15. Clean and sanitize after each use. Utensils a. 14. 11. Damp towel underneath to keep from sliding. Cutting Boards a. Always keep hands away from blades. Never run through dishwasher 13. c. c. sanitized. Wash by hand only. China Cap . Metal spatulas. 10. c. d. c. b. b. Used to submerge products into hot oil during frying. Always sent through dishwasher. Fry Baskets a. 12. and Holding Containers (various sizes) a. Pots. Tongs: Long or short handled b. All different items stored properly and upside down. b. Keep clean. 8. d. Serving Spoons: Used for stirring or serving. Perforated or Slotted Spoons: Used for stirring. Grill Brush a. Used to clean grates on broiler.Sweet Asia Café's Reference and Policy Manual BASIC TOOLS OF THE TRADE-continued 7. and in good running order. Can Opener a. b. b. 11 . Used to strain or drain foods. Never leave unattended. Special spatulas: Such as ones used for heating griddles. Rubber spatulas: Used to scrape any excess food from containers. Pans. 9. Whips: Used to stir or mix products. Clean after each use. Ladles: Used for correctly and accurately portioning products. Spatulas a. Chopper a. e. Know proper settings.

Operating Light: Microwave is in operation when illuminated. Cavity: Wipe all spills as they occur. 8. Always grasp plug by base when unplugging. If floor or cavity is cracked or punctured. 7. DO NOT USE. Must be kept thoroughly clean. To reinitiate operation cycle. Don't allow grease or food particles to build up. 3. 10. Electrical Cord/Plug: All plugs are 3-prong. 12 . treat it gently. and will remain on when door is shut for 60 seconds. Don't allow grease or food particles to build up. 2. All microwaves must operate with clean filters. On-Off Switch/Dial: Dial must be on full power. Timer Buttons/Dial: Replace all broken or missing buttons and dials. Bell: When timing cycle is done. Filter: Must clean all filters at least once a week. Destroyed filters must be replaced. Ready Light: Light will come on when door is opened. to prevent damage of surface or loss of power. 6. Handle/Door Window: Don't slam. 5. 4.Sweet Asia Café's Reference and Policy Manual BASIC TOOLS OF THE TRADE-continued Microwave: Parts of a Microwave: 1. open door and wait for 10 seconds. 9. Filters must be completely dry before being placed in microwave. Replace burned out bulbs immediately. the bell will sound. Oven Light: Microwave will operate with light out.

Never stack or store anything on top of the scale. In order to weigh or portion the correct amount. Wipe the surface of the scale with a clean damp cloth to remove all food particles.Sweet Asia Café's Reference and Policy Manual BASIC TOOLS OF THE TRADE- continued KITCHEN SCALES \Setting the Scale for Use Scales are used to accurately measure specified amounts or portions of a product for prep or serving. Once scale measures items 2 pounds or less. 13 . There are two types of scales: 1. 2. Never run scales through the dishwasher. Lift and carry a scale only by the base. place the empty container on the platform and turn the adjusting screw until the needle points to a whole number "zero. Cleaning The person using the portion scale is responsible for cleaning immediately after use." It is now ready to begin weighing/portioning. Storage Place the scale on designated shelf. Pound Scale measures up to 20 pounds. To make this adjustment. Dial-Points to the weight of the product Needle -Indicates the setting Adjusting Saw To adjust and set the needle for proper weight/portioning Platform -Where the item to be weighed or portioned is placed. weight allowance must be made for the container being used to hold the product. Used for portioning ingredients or prep. Spray a light mist of sani-spray solution over all surfaces of the scale. Used for meats. inventory. Never set food directly on the platform. or other large items. Use paper. plastic or a container.

Reactivity Hazards: Reactive chemicals. Chemicals enter your body through: Inhalation (breathing) Eye contact Skin Contact/Absorption Ingestion (eating or drinking) Chemical Hazards There are two primary classes of hazards: 1. Solids Liquids Gases 2. (Example: mixing bleach with ammonia produces toxic chlorine gas. 14 .Physical Hazards Fire Hazards: Any time a chemical substance will ignite as a result of exposure to sparks. when mixed. heat or even explosions.Sweet Asia Café's Reference and Policy Manual CHEMICAL HAZARDS The Nature of Chemical Hazard 1-Chemicals are found in three physical forms at work and at home. explosive chemicals can violently release large quantities or gases and heat. can produce toxic gases. open flames or lighted materials.) Explosion Hazards: When exposed to heat or flames or when mixed with other chemicals.

All products that contain hazardous chemicals are required by law to be labeled with:  The identity of the hazardous chemical  The appropriate hazard warning  The name and address of the manufacturer b. Carcinogens: Chemicals that cause cancer or are suspect of causing cancer. Cause allergies which affect the skin. eyes. Determine the degree of hazard (if any) by determining:         How the chemical will be used and in what quantity How long the chemical product will be used What the hazards are What the possible routes of entry into the body may be Proper clothing Face Shield Shoes Gloves 15 3. Sanitizers: Toxic Chemicals: Are poisonous if they are ingested. How to Protect Yourself 1. nose or lungs and develop over time. Most chemicals are not carcinogens. Labels a. insecticide. oven cleaner. Health Hazards Corrosives: Chemicals that can burn your skin. mucus membranes on contact. Irritants: Chemicals that cause the skin to become sensitive (irritated) at the area of contact.)  How the chemical is used  The necessary personal protective measures 2. Look for:  The hazardous chemicals involved  The specific use of the chemical (window cleaner. eye. inhaled or are in contact with the skin for a long period of time. Wear the appropriate safety equipment: .Sweet Asia Café's Reference and Policy Manual CHEMICAL HAZARDS-continued 2. etc.

appearance and odor. etc.  Additional Information .information about stability and what happens when the chemical is mixed with other chemicals. Read The Label And the MSDS For First Aid Instructions 16 .Recommended safety equipment. address and emergency phone number of the manufacturer  The identification by product name and product type  Hazardous Contents .  First Aid . ingestion. etc.  Spill or Leak Procedures  Health Hazard Data . Obtain the proper training on the use of chemical substances in the workplace:  You will be trained by your manager  Feel free to ask questions prior to using chemical products  Never mix two chemicals together without first checking with the Manager and reading the label Material Safety Date Sheets (MSDS) 1. MSDS generally provides the following information:  Name.  Fire & Explosion Data . eye contact. 3. special. inhalation.  Special Protection Information . dizziness following inhalation  Difficulty breathing and shortness of breath Notify Your Manager Immediately If You Suspect That You Have Been Exposed To A Chemical Hazard. Symptoms of Exposure to Chemical Hazards:  Skin rashes/irritation  Nausea.the chemicals names and concentrations of hazardous chemicals present in the product (if any)  Physical Data . etc.Sweet Asia Café's Reference and Policy Manual How to Protect Yourself-continued 4. your manager will explain the use of MSDS. etc. Be sure you know where MSDS are located in your restaurant and how to use them.includes fire fighting methods  Reactivity Data .storage and transportation precautions.The results of exposure to the chemical by skin contact. solvability. 2.First aid measures in case of ingestion. precautions. As part of your training. pH.

They are as follows: Increased Productivity: Crewmembers will naturally become more productive with much less slack time and much more work. and each crewmember will perform at a higher expectation level. We have allowed more time and devotion to each job function.the least amount of time needed to complete a job or number of jobs without endangering or injuring our products or more importantly. We have benefited our restaurant tremendously in some way simply by practicing and enforcing the "Sense of Urgency" theory.Sweet Asia Café's Reference and Policy Manual SENSE OF URGENCY Sense of urgency . Our crewmembers will complete more work in a shorter amount of time. Customers Satisfaction: This is everybody's Number 1 goal. In simple terms. our people. At our Restaurant . or even schedule their starting times a little later.  Our managers must remain physically active and monitor that all of the above mentioned activities are happening each working day. Better Labor Cost: We will now have the option to release our employees earlier each work day. We are constantly working to better our jobs and performances. everybody from our managers to our prep cooks. no matter what time of  Our cooks have to treat each individual check as if it were the only check working. If we are constantly striving to have the "Sense of Urgency" theory become a common practice. and we must always work as a team. "Sense of Urgency" means Producing any one or a number of menu items in the shortest amount of time possible. then we will notice some other advantages. We can even spend the extra time cleaning our restaurant or prepping for the next days business. or dishwashers exhibit and use the "Sense of Urgency" theory. 17 . It will now be at a higher level simply because we will be attacking each ticket individually.  Our prep department must be organized and in constant motion all day long each and every day!  Our dishwashers must complete all their clean-up duties as quickly as possible and keep their work area organized and clean.

3. 4. When carrying a knife. Chef or Asian Knife (small): used for dicing and slicing. Small Rectangular: used on the cook's line. Place a damp cloth beneath cutting board to provide added stability to the board. be certain to carry at your side with the tip facing down. Sweet Asia Café's Reference and Policy Manual 18 . Small Rectangular: used for prep. 2.Sweet Asia Café's Reference and Policy Manual CUTLERY AND CUTTING BOARDS KNIVES AND CUTLERY There are several types of knives and each has a certain purpose: 1. 4. Small Round: used for the bar only. 5. Tomato Shark: used for coring Boning Knife: used to trim meat. 1. Large Rectangular: used for prep. All knives are stored with the point facing down in the knife rack. 3. Chef or Asian Knife (large): used for dicing and slicing. CUTTING BOARDS There are four sizes of cutting boards. 2. These should be stored standing sideways to allow for proper drying. Paring knife: used for peeling and coring.

(Do not run it through the dish machine.) Wipe clean and dry with a clean cloth. Clean the knife by rinsing with hot tap water (180°F). 19 .CLEANING Knives must be cleaned immediately after each use by the person who used the knife. Sanitize by spraying a mist of sanispray solution onto the knife.

qualified and authorized to operate. All crewmembers working our kitchens. If you should hurt yourself. or food handlers who have a need to use working kitchen machinery. Your health and safety are important to us. Improper Training: Someone is improperly trained or is using a piece of equipment they are not qualified to use.always away from yourself and others. and simple cuts from kitchen knives.    KNIFE SAFETY    Use the correct knife for the correct job. need to learn the necessary information that is supplied in these training manuals.   Clean and sanitize the knife after each use. 20 . or frying. Accidents occur because of three basic reasons: 1. Never rush through a job. Proper medical attention is needed as well as a written report. Use a cutting board. Never cut towards yourself . Return the knife to the magnetic knife rack or proper storage place. Never try to catch a falling knife. notify a manager at once.Sweet Asia Café's Reference and Policy Manual SAFETY Most restaurant accidents occur in the kitchen. Put a damp towel under the cutting board to prevent slippage. cutting. ELECTRICAL SAFETY  Use only machines and equipment you have been trained. Proper amounts of time and attention must be given to a particular job when using machinery or when slicing. Equipment must regularly be maintained to assure safe and proper usage. Most common are slicer wounds. Report any worn cords or plugs to your manager immediately. Use cutting gloves when using the slicer.  Let a dropped knife fall.  Carry knives down at your side when walking through the kitchen. burns. Always unplug electrical equipment before cleaning. 3. All equipment must be properly cleaned after each and every use. 2. It becomes imperative that all needed repairs be brought to management's attention and promptly corrected. Carelessness: Someone is hurrying through a job. Preventive Maintenance: Equipment is not properly cared for and has a higher chance of malfunctions.

avoid dropping baskets into the hot oi SLIP & FALL SAFETY  Walk .  Lift pot covers away from you to release steam away from your face and body. Thoroughly wipe down bin before refilling. mop buckets.  Use your arms and your legs to do the work.  Keep aisles and walkways clean and free of boxes. OTHER SAFETY ISSUES   Use Styrofoam or paper products for drinks.  Test the weight of the load by pushing up a corner before lifting.  Wear proper fitting shoes with skid resistant soles and leather uppers. Wet or moist towels will serve as conductors of heat.  Use dry mitts. WHEN USING THE FRYERS:  Fill baskets only halfway . 21 .Sweet Asia Café's Reference and Policy Manual SAFETY-continued BURN SAFETY  Turn all pot handles in.  Be sure pot handles are not above open flame.  Clean up spills immediately.  Remove and throw out all ice.don't run. out of the aisle way. etc. hot pads or towels when handling hot equipment.  Lower baskets slowly into well . LIFTING SAFETY  Stay close to the load without leaning forward. Use a broom and dust pan or damp towel to pick up broken glass. trash cans.don't overload the baskets. if glass is broken in the ice bin.  Ask for assistance when lifting heavy loads.

Reduced Labor Percentage: You will not have to take time to do a major clean up at midday or the close of your shift. and is used extensively at our Restaurant . labeling. This is defined as keeping the kitchen clean all day and night. Working in a dirty kitchen creates an unsafe and unsanitary working condition. rotating.Sweet Asia Café's Reference and Policy Manual CLEAN-AS-YOU-GO THEORY This theory is used in well run. Health Inspections: Your Health Inspector's first impression is important. You will not have to clean up after each other. It is vitally important for this inspection to be an enjoyable one. if you make a mess. and storing food in correct containers. C. We should always uphold our standards of cleanliness. A clean kitchen has many other advantages. It is every manager's and crewmember's duty to follow through with the Clean-As-You-Go Theory. Tasks like dating. Working in a trashy or cluttered kitchen only causes you and your fellow crewmembers to work harder. Do not wait! Cleaning should become one of your work habits. or being able to find their necessary equipment or food product quicker will be complete. Some of these are as follows: A. Better Food Handling: With more time you will insure you are doing your job right. Time must be allotted in each day for cleaning. Be organized and clean when working in the kitchen. So remember. 22 . organized kitchen. B. If he sees a clean. efficient kitchens. This means more time to prep or cook food. Be proud of your restaurant. he will have a tendency to make a quick superficial inspection and score your store higher. clean it up immediately.

" Because we are such a high volume business. Cooks are dependent upon each other to produce high quality products. YOU ALONE CAN MAKE A DIFFERENCE 23 . your future is in your hands. Our guests are the reason we are here! Through the preparation and serving of great food we make our guests want to visits us regularly. Teamwork is critical to daily operations.Sweet Asia Café's Reference and Policy Manual TEAMWORK IN THE KITCHEN Teamwork is the cornerstone of the our kitchen. We urge you to strive to be a leader on our team and help us in our growth. the demand on our cooks is tremendous. At Our Restaurant. It is essential for every cook to have the desire and willingness to help others whenever possible. Cooks in a our kitchen help one another out continually. Our companies reputation as a winning team is built with people like you who prepare and serve great food. You will always need the assistance of the other crewmembers around you in some way. This is necessary because of our attitude to satisfy the needs of our guests. All cooks pitch in with enthusiasm and aggressiveness to get things done "as a team.

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cooked food to kill bacteria.Sweet Asia Café's Reference and Policy Manual TEMPERATURES FOR FOOD SAFENESS FOOD HANDLING AND STORAGE (TEMPERATURE OF FOOD) TABLEWARE AND UTENSIL SANITATION Maximum temperature for mechanical rinse —195° Mechanical rinse at nozzle ——————————180° Minimum rinse temperature at dish —————180° (mechanical or dip rinse) Temperature for mechanical dish washing —— 150° Minimum safe temperature of 165° ——Food cooked to this temperature most harmful bacteria killed. 150° 140° Store or display hot cooked foods above this temperature (after cooking) Rapid Bacterial Growth Water temperature for hand dish washing ——120° DANGER ZONE FOR FOOD SAFENESS (Handling and Storage) 100° 100° Norm 40° a Room Temp 34° ^ . 70° Cold or chilled food storage (slow bacterial growth) 0° 5° ^ Frozen food Storage (not for freezing food) -10° / 25 .

Because of the amount of the product or the density (thickness). Time wise. Steam Regeneration Steam regeneration can be eliminated along with the increased chances for spoilage by following the proper venting and cool down procedures. To properly vent all our hot products is not enough to ensure proper cooling. and bacteria growth. We must also supply them with an adequate amount of cool air. products that are stored with lids can be vented by placing the lid in a crooked fashion across the top of the pan. However. Large quantity products will take excessively long periods of time to cool down. Allow two inches of space between pans for proper air flow. If any product is hot. steam will continue to heat the pan the product is being stored in. So remember: 1. By placing an air tight lid on top of a hot product. in turn. and rotate all containers. it will take approximately twice as long to cool down. Any items that are covered with foil can be vented by gently placing a hole about the size of your thumb in the foil on each side of the pan. This can and will cause product discoloration and possibly spoilage. we must again make some special considerations. we must allow each pan at least two inches of space between them and the next pan. spoilage. Remember . be absolutely sure that no foil comes in contact with the product. assures a safe product. Cooling Down Large Quantities of Product To properly cool down large quantities of products such as chili and onion soup. In addition. 3. and will drastically increase the chances of contamination. the products will remain in the temperature danger zone (40° to 140° F) too long and will increase the chances of contamination or spoilage and decrease their shelf life. This allows cold circulating air to surround all sides of the pan and assures us that the product will cool down in the shortest amount of time possible. it must be covered and vented to prevent any spoilage. we have not allowed an escape of steam to ensure rapid cool down which. To properly supply them with this cool air flow. date. 26 . Vent all foiled products. Without venting.we must always label.Sweet Asia Café's Reference and Policy Manual PRODUCT VENTING AND COOL DOWN In our business there is a certain amount of hot product each closing shift that must be properly stored and cooled down. Place lids crooked on top of pans that require lids. 2. initial.

date. initial. transfer from a metal pan to a plastic pan. This is an instant ice bath. So remember: 1. Fill sink with ice. 2. Place product in a metal (large and shallow) pan or pot. 27 . This will allow those opening the next day to microwave those items needed for opening. Fill a prep sink with ice and place that product in the largest and shallowest metal pan available. Utilize cold wells on the line which have ice in them by adding some water. 3. Remove from the ice bath and transfer to the proper storage container. Label. rotate. and place in walk-in. and stir on occasion (this will help decrease the temperature at a rapid rate). When closing down the line at night. Stir product.Sweet Asia Café's Reference and Policy Manual PRODUCT VENTING AND COOL DOWN-continued It is for these reasons that we must assist those products to cool down at a faster rate by using an ice bath. all hot products must be cooled down before being placed in the walk in. once the product has cooled. Place the product in the ice for about 45 minutes.

FIRST OUT. our goals are to maintain a fresh product of high quality without waste. frozen products.Open through 4:00 p. The determination of the maximum allowable shelf life is decided by product quality and microbiological standards. DATE. All products must be dated and initialed on the side of the container which will show when the container is placed on the shelf.m. when received. All product. have to be rotated. and we should never have to throw out something that is fresh. Remember First in First Out (FIFO). So remember: FIRST IN. LABEL. Interpretation of shelf life is as follows: Each day is divided into two shifts . With a good rotating and dating system. All leftover products should be rotated to the front so they will be used first. All products must be rotated. 28 . all products will be fresh all the time. INITIAL AND ROTATE. dairy products. Any items that are prepped should be stored in the appropriate containers. and then the fresh product will be used when all leftovers have been used. etc.Sweet Asia Café's Reference and Policy Manual SHELF LIFE Shelf Life Definition A specific period of time that a food item is acceptable to serve. Rotation and Dating In rotation. (1st shift period) and 4:00 through close (2nd shift period). Dating and initialing the products is a must in order to know what is to be used first. covered and labeled as to what it is and dated as to when it was prepped. All meat products. has to be rotated and dated so all leftovers will be consumed before the new products.

29 .

E. Even of more importance is sub-par products reaching a guest causing dissatisfaction or a non-returning guest. D. In order for our restaurant to be successful. Rotation: Products not getting dated or rotated can get lost in your walk-in and cause spoilage. ALWAYS USE MEASURING TOOLS WHEN PRODUCING PRODUCTS 30 . Storing Products: Always follow proper cool down procedure. follow correct food handling procedures for coring and trimming vegetables (dicing tomatoes. but we need to control costs. F. we not only need to serve top quality. C. Use a rubber spatula for scraping. line cooks should periodically check themselves for accuracy. If we constantly throw away small amounts or portions of food from the bottom of containers.) Always avoid product waste whenever possible. it will amount to large amounts of money by month's end. Measuring: Always use measuring tools when producing products (spoons. cups. Not following procedure can cause spoilage. ladles. (Costs for producing these products) Listed below are some ways to help achieve our waste control goals: A. Not covering products can cause them to pick up odors or possibly cause spoilage. B. scales). Remember. (Steam regeneration will increase chances of spoilage. Do not over portion or under portion. well handled products. Scraping: We must always scrape cans. shredding lettuce. Follow specs and portion charts. and lexans to get the best possible yield from all products. etc. containers. Correct Weights: Always weigh where weighing is called for. Product Usage: Always get as much yield as possible from all vegetables and cans.Sweet Asia Café's Reference and Policy Manual WASTE CONTROL Waste Control is everyone's responsibility.) Always store products properly.

these people should be given the same respect as a manager. and mistakes are made. the shift closing checklists will be used as a guide.Sweet Asia Café's Reference and Policy Manual PLATE PRESENTATIONS & ATTENTION TO DETAIL Plate Presentations The presentations of our plates to our customers is the single most important part of your job. In the absence of a Manager. Attention to Detail Attention to Detail is the constant focus on the slightest details. Of course no one is perfect. This is for your good as well as that of the managers and the other crewmembers. KEY CREWMEMBER OR BEASTS Key Crewmembers are those crewmembers who are taking on the responsibility of running a shift in order to get the experience they need to get into management. Beasts are those crewmembers who are taking on a smaller bit of responsibility which mainly focus on "Closes". If all of our menu items go into the dining room and exceed our customers expectations. What makes us better than the competition is that we truly try to hit even the littlest points every minute of every shift. MANAGER CHECK-OUTS Every time that you work. In either case. and with help from you we will get there. If you have a disagreement with one of these people. a manager will check you out before you are allowed to leave. 31 . There are many little details that we will focus on as we produce the menu items. we have a better chance of making them regular customers. But as you see them and try to help us prevent them. do not lose focus on these points and be influenced into thinking that these mistakes are the acceptance of a new lower standard. it is best to do what they say and then get with an actual manager the following day to discuss the disagreement. Everyday we try to be better at what we do. In both cases. either an assist Manager or a Key crewmember will check you out.

free of debris. clean containers. MICROWAVES  Outside / inside wiped clean  Looking for handles clean. have a section of the walk in for organization and easy inventory in the A.  Handle clean. free of debris  Fan covers clean. around the base on top of all clean  Watch cords. date dot).40°F. clean  Lining on doors free of debris/clean  Inside shelving wiped thoroughly  Cutting boards cleaned and sanitized then left propped up to dry. fan running. wipe nightly 32 .  Look for condensation. make sure all holes filled with empty container.  All pans pulled and wiped behind  All utensils put in one container and on line  All items to be reheated in plastic containers  No food left out or uncovered  If product left on line. in working order  Hot/cold wells drained. dry. food rotation.Sweet Asia Café's Reference and Policy Manual KITCHEN CLOSING CHECKLIST FOOD PRODUCTS  Proper. wrapped. fan covers (clean). labeled (initial.  If product not left on line.M. no build up  Underneath. temperature 35° . CHEF'S TABLE(S)  All stainless wiped thoroughly both inside and out.

Sweet Asia Café's Reference and Policy Manual KITCHEN CLOSING CHECKLIST-continued PASS WINDOW  Heating elements off / wiped clean  Columns wiped / clean  Plateware moved. wiped  Chip warmer.40°F  All doors locked and lights off 33 . restocked  Stainless detailed all sides (underneath. cleaned. ledges)  Wall areas wiped / clean  Storage areas organized. check shelf lives  Bottom wiped clean  Handles wiped clean  Doors and sides all wiped down  Fan covers / gaskets inside door  Coils / fan covers on motors  Look for fan running. temperature 0° -10°F / 35° . clean. wiped underneath. pan changed. turn off  Printers / time clocks wiped clean Reach In Freezer / Cooler  Restock. both sides  Sheet pans changed  Rotation of product.

dry (walls)  All counters wiped clean. dry  Dry goods organized  Underneath prep tables wiped organized  Shelving for plateware organized 34 . back. free of debris.look for carbon build up  Heat lamp off.no grease build up  Grease covered at end of night Hoods  Grease catches emptied. no carbon build up  Filter changed and unit cleaned  Fryer grease clean of debris. door detailed . sides)  Concentrate on detail .4 days depending upon business)  All stainless wiped. clean.Sweet Asia Café's Reference and Policy Manual KITCHEN CLOSING CHECKLIST-continued Fryers  Check bottom while empty.. grease filtered (fresh grease every 3 . clean. stainless shiny  All light bulbs on and proper wattage on bulbs. top. dry  Filters pulled. ran through G.U. all bulbs have covers on them  Outside wiped clean and shiny Prep Area  Sinks and surrounding area clean. shiny (front. wiped behind  No grease build up.

 It will be the manager’s responsibility to train and monitor employee practices.35 - . All new employees will be trained prior to starting work. top to bottom)  Equipment pulled away and wiped behind  Gas pipes wiped free of debris  Ansul pipes cleaned of grease HEALTH DEPARTMENT REGULATION AND FOOD SAFETY GUIDLINES Employee Health Policy EMPLOYEE TRAINING  All new employees are to be trained using these SOP’s. If employees are found to be in violation of these SOP’s.Kitchen Reference and Policy Manual KITCHEN CLOSING CHECKLIST-continued Back Wall  Wiped down completely (end to end. the employee will be let go. EMPLOYEE HEALTH  All employees are to report to the manager if they are experiencing any of the following symptoms:  Diarrhea . the manager will bring it to their attention immediately. If the behavior continues.

HANDWASHING #1 way to prevent transmission of disease. How to wash hands:  Turn on water to as hot of a temperature as one can comfortably stand  Wet hands and exposed portion of forearms with water  Using soap.  Hand sinks will be labeled using stickers and will be used for hand washing only.)  In addition. using a tissue. they are to be excluded from the food service establishment until they are cleared by a medical doctor and the health department to return to work. When to wash hands:  Before starting to work with food. they are to be excluded from the food service establishment until they are symptom free for a minimum of 24 hours. other than clean hands  After using the restroom  After handling chemical and/or chemical containers  Whenever hands may become contaminated Where to wash hands:  Hands are to be washed in designated hand sinks only.  Management will also notify the health department in the event of any employee being diagnosed with any of the Big 5 illnesses. All employees are to report if they also have any of these symptoms:  Jaundice (yellowing of the eyes and/or skin)  Sore throat with fever  Lesions containing pus on the hands. work up a lather that covers hands and forearms  Vigorously rub hands together for at least 20 seconds. sneezing.     Nausea Vomiting If any employee reports having these symptoms.  After handling soiled utensils or equipment  After coughing. or equipment  Before wearing gloves and in between glove changes. all employees will be required to sign the Form 2: Food Employee Reporting Agreement. they will be placed on restricted duties (limited handling of uncooked food with gloves and bandages in the case of lesions or cuts. Upon return to the establishment they will be placed on restricted duties for another 24 hours (no handling of any ready-to-eat foods). paying particular attention to the areas under the fingernails and between fingers  Rinse hands and forearm thoroughly  Dry hands and forearms with sanitary paper towel  Use paper towel to turn off water and discard HANDLING OF READY-TO-EAT (RTE) FOODS  The facility will have to following RTE foods: 36 . no handling of ready-to-eat foods. eating. This facility will make every attempt to accommodate an employee with regards to time off for illness. etc. or any exposed body part  A household member has been diagnosed with any of the Big 5 Illnesses  If any employee reports any of the above situations. which are:  Norovirus  Hepatitis A  Shigellosis  E. wrists. hair. All employees are to report to the manager if they have been medically diagnosed with any of the BIG 5 Illnesses. etc. coli 0157:H7  Salmonella Typhi (Typhoid fever)  If any employee is diagnosed with any of these illnesses. or using tobacco products  After touching exposed skin. utensils.

cucumbers. PERSONAL ITEMS  All employees are required to store their personal items (coats. FOOD SOURCES  All food received in this facility is from Gordons. UNIFORMS  All employees are required to wear their Sir Pizza uniform and the uniform must be clean. NAILS  Employees are required to keep their nails clean and trimmed. JEWELRY  Employees are not allowed to wear watches or bracelets.  Single-stud earrings are allowed as long as they have a secure back. No RTE foods will be handled using bare hands. Pizzas and subs will be handled using spatulas with handles.        Lettuce mix Cucumbers Tomatoes Cooked pizzas Cooked subs Salad ingredients will be handled using gloves during preparation and assembly. HAIR RESTRAINTS  All employees are required to wear a hair restraint when in the kitchen. purses. Sysco. Chopped using a cleaned and 37 . Salad ingredients will be kept separate from pizza toppings to avoid any accidental bare hand contact.  The use of tobacco products is not permitted in the facility. FOOD PREPARATION  Most foods come into the facility all ready prepped washed and cut with the exception of green peppers.  Employees may have a drink in the kitchen.) in the designated employee storage area with is located in the employee restroom.  These vegetables will be cleaned using the sanitizing compartment of the 3-compartment sink (the sink will be washed. all cans are to be checked for severe dents.  If an employee has long hair (chin length or longer).  Employees may wear a plain wedding band.  If any cans are found to be in poor condition they are placed in designated are to be returned to the vendor at the next delivery. and tomatoes. they will be required to have it pulled back as well as wear a hair restraint. cell phones. etc and stored on the dry storage shelves. EATING. or the Sir Pizza Commissary. Eating is only allowed in the dining area and employees must wash hands immediately upon reentering the kitchen. employees must go outside to use tobacco products and wash hands immediately upon reentering the kitchen.  Frozen products are inspected to see if there is any evidence of thawing and refreezing and are stored in the freezer.  Product found to be in questionable condition is to be returned to the vendor. Normans.  Upon delivery.  There will be no home prepared foods brought into this facility to be served to the public.  Employees must remove their apron when using the restroom and going on a break. onions. An acceptable hair restraint is a hat or a hair net. etc. Polish and fake nails are not allowed. TOBACCO USE BY EMPLOYEES  Employees are not allowed to eat in the kitchen. but it must be in a cup with a lid and a straw and be kept in a designated area (near the cash register) away from food preparation areas. rinsed and sanitized prior to use). rust. DRINKING. RECEIVEING FOOD  All food is either received fresh (vegetables) or frozen.

 The pop machine is to be cleaned daily.  Sewer back-up: Notify health department. WAREWASHING  All dishwashing is to be done in the 3-compartment sink. Employees are to remove the nozzles and take them back to the 3-compartment sink for cleaning.  The temperatures are to be checked at least once daily using a probe thermometer. DATE MARKING  All containers of food are to be dated using a 5-day discard date. COLD HOLDING  Food is held under refrigeration in either the walk-in cooler or reach-in prep coolers. Using a bucket of soap water the machine is to be cleaned. the food will be discarded. rinsed and sanitized using the 3-bucket method.sanitized cutting board. GENERAL CLEANING OF THE FACILITY  Floors are to be swept and mopped immediately if there is a spill.  If the cooler is found to be out of temperature for longer than 4 hours. CHEMICAL STORAGE & LABELING  All chemicals are to be stored in the designated chemical storage area (either above the mop sink or the bottom shelf in the storage area). The ice is to be removed and the inside is to be washed.  The ice machine is to be completely cleaned once a week. placed in clean containers and dated using a 5-day discard dating system. Employees are to wash hands prior to handling clean utensils. Wiping cloths are to remain in solution when not in use. 38 . COOKING  All ingredients are either raw produce or commercially pre-cooked items.  Other non-food contact surfaces (counter tops. rinsed and sanitized. Dishes are cleaned (removal of visible soils) in the far right sink. Rinsing is done in the middle compartment and dishes are to be sanitized in the left sink using a solution of 50-100ppm chlorine (use test strips to ensure proper concentration).  Pizza and subs are placed in the stone ovens and cooked to a minimum temperature of 135°F.  Temperatures are to be checked by a manager at least 3 times/ day and the temperature recorded on a temperature log.  If a cooler is found to be out of temperature for less than 4 hours the food will be moved to a different cooler until the problem is fixed. MISCELLANEOUS PROBLEMS  Power loss: Notify health department to inquire about food safety. shelves.  First.  The equipment that will need to be clean-in-place is the ice maker and the pop machine. etc) are to be cleaned and sanitized daily or as soiling occurs.  If chemicals are taken from the original container and placed in a spray bottle. Rinse with a bucket of clear water and wiped down with sanitizing solution (chlorine at 50-100ppm) and left to air dry.  The temperature must be no higher than 41°F.  Sanitizing bucket are to maintain a concentration of 50-100ppm chlorine w/ wiping cloths are to be placed on the counter and changed at least every 4 hours or if the water is visibly soiled.  The cut table and cut knife are to be washed. heavy soils are to be pre-scraped off in the garbage container. rinsed and sanitized at least every 4 hours.  The ceiling is to be cleaned at least once a month.  Walls are to be cleaned immediately if soiling occurs and/or at least one a week. or at least at the end of the night. THAWING  All food is thawed in the walk-in cooler 2 days prior to use.  Loss of water: Notify health department to inquire about food safety. it is to be labeled as to its contents. Dishes are to be air dried on the drain table/rack. Effected areas shall be thoroughly washed.

39 .Vomit incident: Notify health department immediately to inquire about proper cleaning and disinfection.