SECTION BREAKFAST LE MANOIR DATE September 2022

ROOM SERVICE MONDAY

Set Up Stove
BREKKY MISE EN PLACE PRESERVATION Check Burger Tray
SMALL GARNISH TRAY (1 DRAW CONTAINER) PRESERVATION Check Sandwich Tray
Choped Chives Daily Sandwich Area Set up
Chopped Shallots Daily Check Plates
Caviar Daily Salad and Dressing
Caper / Gherkin Mix 3 Days
White and Black Mustard Seeds 4 Days
Gruyere Grated Cheese Daily
PDR
Dijon Mustard 5 Days
Flat Mushrooms 3 Days TUESDAY
Wild Mushrooms Daily
GARNISH TRAY 2 (CAPPUCINO CONTAINERS) PRESERVATION
30 x Eggs Cracked (passed through chinois) Daily
LUNCH GARDEN DINNER

Diced Butter x 1Kg Daily

1Litre Milk Daily
Organic Jumbo Oats (Porridge) 8 Days
Lemons x 5 3 Days
Duck Fat 6 Days
GARNISH TRAY 3 (HALF GASTRO) PRESERVATION PDR
Bacon x 70 slices 3 Days
Sausage x 40 3 Days WEDNESDAY
Spinach x 2kg Daily
CHESTNUT MUSHROOMS WHOLE/STALK OFF (ORGANIC IF POSSIBLE) Daily
GARNISH TRAY 4 (Misc.) PRESERVATION
Muffin x 6 Daily
Picked Chervil / Parsley / Tarragon x 20g each Daily DRY STORES
Micro Herbs Daily
DAILY ITEM WEEKLY
Sabayon Reduction - 250g 8 Days
Hash Brown 3 Days ALCOHOL
1 x Apple Daily PDR
Sour Dough Sliced x 10 kept in freezer Check Freezer Daily
GARNISH TRAY 5 (Misc.) PRESERVATION THURSDAY
Mustard Sauce 3 Days
1 x Bag plain bechamel 3 Days
Butter Blocks - 1.5kg (6 blocks) As Required
Heinz baked beans - 1 pack Check UBD
Smoked Halibut 60g (portioned) x 8 Check UBD OILS
INDIVIDUAL TRAYS PRESERVATION
Plum Tomatoes halved x 25 portions Daily
Sliced Smoked Salmon (1 Side) 2 Days
Cooked Eggs (63*c checked with senior) 2 Days
PDR
Charcuterie Bowls Slice - 3 Days
Plated - Daily
FOR SERVICE: FRIDAY
Vinegar Water to polish plates Daily
Toaster set up Daily VINEGARS
FREEZER
Vegan Hash Brown 3 Months in the freezer
ENSURE ALL COMPLETE AND CHECKED BY SENIOR BY 4 PM

DAILY LIST FOR BK - SET FOR SERVICE

1 Check Set Up PDR
STORES
2 Blue Wipes and Vinegar on the Pass
SATURDAY
3 Chop Persillade

4 Clarify Butter for sabayon and pass

5 Make Beurre Noisette

6 Make Sabayon - Check with senior and put in espuma in water bath at 63*c
PDR
7 Fry sausages in duck fat to 75*c - Rest under lights

SUNDAY
8 Cook Tomtoes

9 Poach Eggs - Refresh and hold in 63*c bath

10 Tray up bacon - hold in fridge - cook as required

SUPPLIES
11 Make 8 x piperade - 50g smoked salmon each - hold in fridge covered

12 Heat mustard sauce in bain marie and tip into clip lid on pass

13 Check all sauces with a senior before service

14 Staff BK / Tester PDR

15 Fill in Pass Temps

CLOCK IN & OUT AT 11AM FOR 30 MIN'S AND AFTER LUNCH FOR 1 HOUR MINIMUM