Professional Documents
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Chapter 1 BOH Overview-Part
Chapter 1 BOH Overview-Part
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.
After you complete this lesson, you’ll be able to:
Clock in/out on either the Micros 2700 or Micros 3700 system.
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.
Your Coach will show you where the shift report is posted and will explain how to interpret
it.
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.
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:
Explain the five BOH Critical Safety Factors.
Demonstrate how to keep food safe and free of contamination.
Demonstrate proper food preparation and handling.
Explain the Temperature Danger Zones.
Explain signs of food spoilage.
Demonstrate correct product rotation.
Demonstrate correct food storage.
Demonstrate correct, safe sanitation procedures.
Fever
Diarrhea
Upset stomach, nausea or vomiting
Sore throat or sinus infection
Coughing or sneezing
Dizziness
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.
Product in all storage areas must meet the temperature requirements. Tell your
Manager right away if the temperature isn’t correct.
DO NOT:
Stack perishable foods
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
Heat steam tables holding hot food to 160F; check the temperature during shift. Cool
food quickly to 75F (minimizes bacteria growth) in an ice bath (50% water/50% ice).
Avoid cross contamination. Never combine food that has been heated with original
batches.
Remember:
Steaks can take up to 2 days to thaw in cryovac
Shelf life in cryovac after thawing is 3 days.
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 and sanitize all surfaces, utensils and equipment:
Before and after handling food products
When switching from one product to another
After four hours of continuous use
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
dissolve. solution 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.
If Then
Conditions become hot or smoky. GET OUT!
DO NOT RE-ENTER THE
RESTAURANT
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.
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.
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.
Julienne: Stack slices and cut again lengthwise into desired thickness
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.
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.
The Station book should always be open and on the station.
Step Action
1. Complete prep duties.
5. Garnish correctly.
Remember:
Hot foods, hot plates
Cold foods, cold plates
Notes
Notes
Back of the House Training Program 1-67
Participant Guide Chapter 1 - Back of the House Overview