03.KITCHEN(BAKER)面点师英文12-23.doc

23KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERBAKER SHERATON FIJI RESORTTASKSPIZZA BASIC GARNISHING BASIC PASTRIES CREAM AND MILK HANDLINGPASTRIESMUFFINS CROISSANTSDANISH BREAD ROLLS AND BAGETTSDIFFERENT BREAD TYPESSTANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： BAKERHEAD： GMAPPROVAL： DATE：TASK：PIZZASTANDARD: THERE WILL ALWAYS BE AT LEAST 20 BIG AND 20 SMALL PIZZAS IN THE FREEZER.BAKERS & PASTRY COOKS WILL KNOW HOW TO MAKE ZIZZA. PROCEDURE：1. Ascertain amount needed by consultation with Chef Patissier or his Assistant.2. By following standard recipe card.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: BASIC GARNISHINGSTANDARD: NO FOOD COURSE ITEM SHALL BE IN GUESTS VIEW WITHOUT BEIG GARNISHED WITH A CLEAN SIMPLE GARNISH AT MINIMUM.PROCEDURE:Refer to pictures of standard garnishesSTANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G .M. APPROVAL: DATE:TASK: BASIC PASTRIESSTANDARD: EVERY PASTRY COOK WILL KNOW TO MAKE:1. PUFF PASTRY 5.BREAD DOUGH 3 VARIETIES 2. SHORT PASTE 6.BRIOCHE DOUGH 3. PATE CHOU 7. CROISSANT SOUGH 4. PATE BRISE 8.DANISH DOUGH.PROCEDURE:1. Follow standard recipe cards.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: CREAM AND MILK HANDLINGSTANDARD: ALL MILK AND CREAM WILL ONLY BE ACCEPTED IN A FRESH CHILLED HYGIENIC CONDITION AND WILL BE KEPT IN SUCH CONDITION UNTLL IT REACHES THE GUEST OR IS USED IN THE KITCHEN.PROCEDURE:1. When receiving milk the following must be checked:a) Use by date and must have at least six days shelf life.b) Temperature must be cool.c) Are containers all in hygienic sealed condition?2. When receiving cream the following must be checked:a) Use by date and must have at least 14 days shelf life.b) Temperature must be cool.c) Are containers all in hygienic sealed condition?3. When opening and using milk or cream always check freshness before pouring contents into other ingredients.4. Never store milk or cream in cardboard containers once opened.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: PASTRIESSTANDARD: THEPE WILL BEE A MINIMUM IF FOUR TYPES OF FRESH PASTRIES AVAILABLE DAILY.PROCEDURE:1. Follow the standard recipe cards to amount set by chef patissier and his Assistant.2. These will be ready by 10:00 am daily.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: MUFFINS STANDARD: THERE WILL BE AN ADEQUATE SUPPLY OF FRESH MUFFINS FOR BREAKFAST EVERY MORNING.PROCEDURE:1. Ascertain amount needed by consultation with chef patissier and his Assistant.2. Follow standard recipe card to make above amount.3. These will be completed by 6:00 am each morning.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: CROISSANTSSTANDARD: THERE WILL BE AN ADEQUATE SUPPLY OF FRESH CROISSANTS AVAILABLE FOR BREAKFAST EVERY DAY.PROCEDURE:1. Ascertain amount needed by consultation with chef patissier or his Assistant.2. Follow standard recipe card to set amount.3. These will be completed by 5:30 am morning.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: DANISHSTANDARD: THERE WILL BE A MINIMUM OF 3 VARIETIES OF FRESH DANISH IN ADEQUATE SUPPLY EVERY MORNING FOR BREAKFAST.PROCEDURE:1. Ascertain amount needed by consultation with chef patissier and his Assistant.2. Follow standard recipe cards to set amount.3. These will be completed by 5:30 am daily.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: BREAD ROLLS BAGETTESSTANDARD: THERE WILL BE TWO TYPES OF FRESH BREAD ROLLD AND ONE VARIETY OF BAGETT AVAILABLE FOR BREAKFAST AND THREE VARUETUES FOR LUNCH AND DINNER.PROCEDURE:1. Ascertain amount needed by consultation with chef patissier and his Assistant.2. Follow standard recipe cards to ser amount.3. These will be completed by 6:00 am each morning.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: QUICHESSTANDARD: THERE WILL BE FOUR (4) TYPES OF FRESJ QUICHE AVAILABLE IN THE Caf DAILY.PROCEDURE:1. Ascertain amount needed by consultation with chef patissier and Assistant patissier.2. Follow standard recipe card to set amount.3. These will be completed by 9:00 am each day.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKERHEAD: G. M. APPROVAL: DATE:TASK: DIFFERENT BREAD TYPESSTANDARD: THERE WILL BE SOUR DOUGH RYE BREAD AND THREE ITHER VARIETIES OF BREAD AVAILABLE IN THE HOTEL. PROCEDURE:1. Ascertain the amount needed daily by consultation with the chef patissier and his Assistant.2. Follow the standard recipe card to ser amount.3. Sour dough rye bread must be completed by 6:00 am for breakfast and available all day.4. Three other varieties of bread in Baggett loaf style will be completed by 5:30 pm.23