07KITCHENPOISONNIER6986.docx

07KITCHENPOISONNIER6986.docx

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07KITCHENPOISONNIER6986

KITCHEN

&

FOODPREPARATION

JOBCATEGORYWINNER

POISINNIERSHERATONWENTWORTHHOTEL

TASKS

ARRICVEATWORK

SETUPFRUITFORBREAKFAST

SETUPLARGEFRUITDISPLAYOFSLICEDFRUIT

SETUPFISHSECTION

PREPARATIONOFSAUCES

PREPARE:

ONIONS,LEAKPUREE,TOMATOCOULIS,

WATERCRESSPUREE,WHITEWINE,LEMONBUTTERSAUCE

PREPAREGARNISHES

PREPARARIONOFMENUITEMS

SPINACHANDSALMONPASTAONTOMATO

ANDOMIONCOULIS

JOHNDORYFILLETS,GRILLEDONLEEKPUREE

LOBSTERMEDALLIONSONWATERCRESSPUREE

SCHNAPPERTALLSSERVESWITHSORRELCREAMSAUCE

PICKUPOFANYTHINGFROMMAINKITCHEN

BREAKFORSERVICE

SETUPFORSERVICE

MENUSERVICE

ORDERING

ENDOFSERVICE

STANDARDSANDPROCEDURES

DEPARTMENT:

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD:

G.M.APPROVAL:

DATE:

TASK:

ARRIVEATWORK

STANDARD:

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PROCEDURE:

Arriveatwork.

Changeintouniform.

STANDARDSANDPROCEDURES

DEPARTMENT:

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD:

G.M.APPROVAL:

DATE:

TASK:

SETUPFRUITFORBREAKFAST

STANDARD:

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PROCEDURE:

1.Collectkeysfro,Timekeeper.

2.Proceedtomainkitchenandcollectavarietyoffruitsandanyvegetablesnecessaryforpreparationoflunch.

3.Goto5thefloorkitchen.

4.Collectthreeglassbowlsandlargesilveronthewaytomysection.

5.Gettoolboxfromoffice,choppingboardandacontainerforgarbage.

6.Pureeaselectionoffruitstouseassauces.

Threesmallcontainersoffreshfruitsauces.

7.Hullstrawberries,slicebananas,makefruitsalad–endupwiththreebowlsofassortedfruit.

Threebowlsofchoicefruits.

STANDARDSANDPROCEDURES

DEPARTMENT:

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD:

G.M.APPROVAL:

DATE:

TASK:

SETUPLARGEFRUITDISPLAYOFSLICEDFRUIT

STANDARD:

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PROCEDURE:

1.Peel,skin,seedandsliceanassortmentoffruitsandarrangeintoadisplayforthebreakfastbuffet.

Largesilverplatterofarrangedfruitsincluding:

Varietyandcolour.

2.CollectbreadrollsfromBasement1.

STANDARDSANDPROCEDURES

DEPARTMENT:

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD:

G.M.APPROVAL:

DATE:

TASK:

SETUPFISHSECTION

STANDARD:

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PROCEDURE:

1.Collectutensilsandpotsforthemakingofsaucesandanybainmariecontainersnecessaryforthestorageofsauces.

2.Cleanoutfridges.

3.Collectrequiredfooditemsfromfridgesandplaceinmysection.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PREPARATIONOFMENUITEMS

STANDARD：

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PROCEDURE：

1.Cleanonionsandroughlyroughlychopcleanleeks.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PREPAPEONIONS,LEEKPUREE,TOMATOCOULIS,WATERCRESSPUREE,WHITEWINE,LEMONBUTTERSAUCE

STANDARD：

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PROCEDURE：

Onions

Sautéonions.AddcreamforOnionCoulis.Whenonions.Whenonionsarecooked,passthroughablender–seasontotaste.Placeinacontainerandplaceinbainmarie.

OnionCoulisofsmoothtexture,wellseasoned.

LeekPuree

Bringwaterinpottotheboil.Addleek.Blanchthoroughlytocookbutmaintaincolour–refresh.Placeinblenderuntilpureeforms–season.Placeincontainerawayfromheat.

Wellseasonedleekmousseorevenconsistencyandtexture–littlemoisturecontent.Shouldbeaverybrightgreencolour.

TomatoCoulis

Blanchtomatoes,removeskinandseeds,roughlychop.Choponionscoarselybutfinely.Sweatoffonions,addtomatoesandtomatopasteandherbs–season.PassthroughblendertoformapureeforTomatoCoulis.

TomatoCouliswithasmallmoisturecontent.Noseedsandskinapparent.Wellseasonedandbrightincolour.

PROCEDURES:

（continued）

Watercresspuree

Boilwater,blanchoffwatercressleavesandasmallamountofspinach.Refresh,blendwitsomewatertoformapuree.Keepinfridge.

Averydarkgreenwatercresspureewithverylittlemoisture.Somespinachmaybeusedtoenhancecolourifnotverygreen（signoffreshness）.

WhiteWine

Sautésomeonions,addsomewhiteandfishstock.Reduce,addsomecreamandallowtoreducetothicken.

Season,passthroughstrainerandplaceincontainerinbainmarie.

Whitewinesauceofcoatingconsistency,withasmoothtexture,wellseasoned.

LemonButterSauce

Placeinapot,fishstock,freshlysqueezedlemonjuice,whitewine.Reduceoverheat.Whenareductionhasbeenachieved,whiskinsomefreshsoftbutter,untilthebuttersaucebeginstothicken.Passthroughstrainer,addsomeandremovetoawarm–nothotpartofthekitchen.Keepthereuntilservice.

Apleasanttastinglemonbuttersauceofbrightyellowcolour,withasmoothconsistency.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PREPAREGARNISHES

STANDARD：

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PROCEDURE：

1.Makeapproximately15tomatoroses.

Evensizedrosesofbrightredcolour.

2.Maketwentyportionsoflemonstarssize.

Useunblemishedlemonsofsimilar

3.Julienneandblanchsomeleeks.

Evensizedjulienneofbrightcolours.

4.Shredsomefreshsorrel.

Removeblemishedleavesandmiddlevein.

5.Chopparsley.

Finelychopped.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PREPARATIONOFMENUITEMS

STANDARD：

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PROCEDURE：

A）SpinachandSalmonpastaonTomatoandOnionCoulis.

1.Removewantonwrappingfromfreezeranddefrost,makeupamixtureofjulienneofspinach,smokedsalmon,lemonjuice,oilandseasoning.Placeinwantonwrappingandputonacornflouredtray.Coverandkeepforservice（nineportions）.

Spinachandsmokedsalmonpasta.Atotalof54piecesofsimilarsize–keepfreshwithamoistclothcovering.

B）JohnDoryFillets,Grilledonleekpuree

2.Receivefishfrommainkitchen（fromKetchenman）.Removeskinandlightlytrimtoretain

shape–placeingastronometray,coverandkeepinfridgeuntilservicecommences.

EvensizedfilletsoffreshJohnDory,trimmedofanybloodypiecesandsinew.

C）LobsterMedallionsonWatercressPuree.

3.Removefrozenlobstertailsfromfreezer.Defrost,shelltails,（keepshell,usedinLobster

Bisque）.Portiontailsintoevensizedmedallions.Setupsectionwitheggwash,flourand

Freshbreadcrumbs.Crumbmedallions.Allowtwoperportionmakingapproximatelyeighteenportions.Placeontraysandremovetofridgeforservice.

Smallevensizedmedallionsofcrumbedlobster.

PROCEDURES:

（continued）

D）SchnapperTailsServedwithSorrelCreamSauce.]

4.Receiveschnapperfrommainkitchen.Cutoffexcesstailsectionandanyfins,wash,scorefleshwithshardknifetoformacriss–crosspatternonbothsides.Placeincontainerandkeepinfridgetillservice.

Freshqualitymediumsizedschnappertailsofevensizes.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PICKUPOFANYTHINGFROMMAINKITCHEN

STANDARD：

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PROCEDURE：

1.TellSousChefofintentiontogodownstairs.

Lasttripdownstairsbeforelunchservice.

2.Catchlifttomainkitchen.

3.Proceedtofridgesandpickupanyfooditemsforgottenforthepreparationofservice.

4.Proceedtohotpreparationkitchenandpickupcontainerofcookedrice.

5.Proceedto5thfloor.Putitemsaway.Putriceinhotbainmarie.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

BREAKFORSERVICE

STANDARD：

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PROCEDURE：

1.Removeanyitemsthatmayspoilandputinfridges.WashhandsandgotoStaffDiningRoom.

Refreshoneselfforservice.

2.Break.

3.Returntokitchenafterhalfanhourhaselapsed

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

SETUPOFSERVICE

STANDARD：

----------------------------------------------------------------------------------------------------------------------

PROCEDURE：

1.Removegarnishtraysfromfridge.Placeinappropriatearea.Turnonbainmariecontainingsauces.Switchonoven,salamanderandstove.

Centrallylocateallitemsusedforservices.

2.Collectplatesandplaceinhotpress.

Makesureallplatesarehotforservice.

3.Collectpots,pans–usedforserviceandbringlargepotofhotwatertoboilforservice.

Pot,pansofrightsizeareused.

4.Switchondeepfryer.

Cleanoilused,correcttemperaturereached.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODANDBEVERAGEJOBCATEGORY:

POISONNIER

HEAD：

G．M．APPROVAL：

DATE：

TASK：

MENUSERVICE

STANDARD：

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