KITCHEN
&
FOOD PREPARATION
JOB CATEGORY WINNER
POISINNIER SHERATON WENTWORTH HOTEL TASKS
ARRICVE AT WORK
SET UP FRUIT FOR BREAKFAST
SET UP LARGE FRUIT DISPLAY OF SLICED FRUIT
SET UP FISH SECTION
PREPARATION OF SAUCES
PREPARE: ONIONS, LEAK PUREE, TOMATO COULIS,
WATERCRESS PUREE, WHITE WINE, LEMON BUTTER SAUCE
PREPARE GARNISHES
PREPARARION OF MENU ITEMS
SPINACH AND SALMON PASTA ON TOMATO
AND OMION COULIS
JOHN DORY FILLETS, GRILLED ON LEEK PUREE
LOBSTER MEDALLIONS ON WATERCRESS PUREE
SCHNAPPER TALLS SERVES WITH SORREL CREAM SAUCE
PICK UP OF ANYTHING FROM MAIN KITCHEN
BREAK FOR SERVICE
SET UP FOR SERVICE
MENU SERVICE
ORDERING
END OF SERVICE
DEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD: G .M. APPROV AL: DATE:
TASK: ARRIVE AT WORK
STANDARD:
---------------------------------------------------------------------------------------------------------------------- PROCEDURE:
Arrive at work.
Change into uniform.
DEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD: G .M. APPROV AL: DATE:
TASK: SET UP FRUIT FOR BREAKFAST
STANDARD:
---------------------------------------------------------------------------------------------------------------------- PROCEDURE:
1. Collect keys fro, Timekeeper.
2. Proceed to main kitchen and collect a variety of fruits and any vegetables necessary for preparation of lunch.
3. Go to 5the floor kitchen.
4. Collect three glass bowls and large silver on the way to my section.
5. Get tool box from office, chopping board and a container for garbage.
6. Puree a selection of fruits to use as sauces.
Three small containers of fresh fruit sauces.
7. Hull strawberries, slice bananas, make fruit salad – end up with three bowls of assorted fruit.
Three bowls of choice fruits.
DEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD: G .M. APPROV AL: DATE:
TASK: SET UP LARGE FRUIT DISPLAY OF SLICED FRUIT
STANDARD:
---------------------------------------------------------------------------------------------------------------------- PROCEDURE:
1. Peel, skin, seed and slice an assortment of fruits and arrange into a display for the breakfast buffet.
Large silver platter of arranged fruits including: Variety and colour.
2. Collect bread rolls from Basement 1.
DEPARTMENT: FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD: G .M. APPROV AL: DATE:
TASK: SET UP FISH SECTION
STANDARD:
---------------------------------------------------------------------------------------------------------------------- PROCEDURE:
1. Collect utensils and pots for the making of sauces and any bain marie containers necessary for the storage of sauces.
2. Clean out fridges.
3. Collect required food items from fridges and place in my section.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：PREPARA TION OF MENU ITEMS
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Clean onions and roughly roughly chop clean leeks.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：PREPAPE ONIONS, LEEK PUREE, TOMATO COULIS, WATERCRESS PUREE, WHITE WINE, LEMON BUTTER SAUCE
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
Onions
Sauté onions. Add cream for Onion Coulis. When onions. When onions are cooked, pass through a blender – season to taste. Place in a container and place in bain marie.
Onion Coulis of smooth texture, well seasoned.
Leek Puree
Bring water in pot to the boil. Add leek. Blanch thoroughly to cook but maintain colour – refresh. Place in blender until puree forms – season. Place in container away from heat.
Well seasoned leek mousse or even consistency and texture – little moisture content. Should be a very bright green colour.
Tomato Coulis
Blanch tomatoes, remove skin and seeds, roughly chop. Chop onions coarsely but finely. Sweat off onions, add tomatoes and tomato paste and herbs –season. Pass through blender to form a puree for Tomato Coulis.
Tomato Coulis with a small moisture content. No seeds and skin apparent. Well seasoned and bright in colour.
PROCEDURES: (continued)
Watercress puree
Boil water, blanch off watercress leaves and a small amount of spinach. Refresh, blend wit some water to form a puree. Keep in fridge.
A very dark green watercress puree with very little moisture. Some spinach may be used to enhance colour if not very green (sign of freshness).
White Wine
Sauté some onions, add some white and fish stock. Reduce, add some cream and allow to reduce to thicken.
Season, pass through strainer and place in container in bain marie.
White wine sauce of coating consistency, with a smooth texture, well seasoned.
Lemon Butter Sauce
Place in a pot, fish stock, freshly squeezed lemon juice, white wine. Reduce over heat. When a reduction has been achieved, whisk in some fresh soft butter, until the butter sauce begins to thicken. Pass through strainer, add some and remove to a warm – not hot part of the kitchen. Keep there until service.
A pleasant tasting lemon butter sauce of bright yellow colour, with a smooth consistency.
STANDARDS AND PROCEDURES
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：PREPARE GARNISHES
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Make approximately 15 tomato roses.
Even sized roses of bright red colour.
2. Make twenty portions of lemon stars size.
Use unblemished lemons of similar
3. Julienne and blanch some leeks.
Even sized julienne of bright colours.
4. Shred some fresh sorrel.
Remove blemished leaves and middle vein.
5. Chop parsley.
Finely chopped.
STANDARDS AND PROCEDURES
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：PREPARA TION OF MENU ITEMS
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
A) Spinach and Salmon pasta on Tomato and Onion Coulis.
1. Remove wanton wrapping from freezer and defrost, make up a mixture of julienne of spinach,
smoked salmon, lemon juice, oil and seasoning. Place in wanton wrapping and put on a corn floured tray. Cover and keep for service (nine portions).
Spinach and smoked salmon pasta. A total of 54 pieces of similar size – keep fresh with a moist cloth covering.
B) John Dory Fillets, Grilled on leek puree
2. Receive fish from main kitchen (from Ketchenman). Remove skin and lightly trim to retain
shape – place in gastronome tray, cover and keep in fridge until service commences.
Even sized fillets of fresh John Dory, trimmed of any bloody pieces and sinew.
C) Lobster Medallions on Watercress Puree.
3. Remove frozen lobster tails from freezer. Defrost, shell tails, (keep shell, used in Lobster
Bisque). Portion tails into even sized medallions. Set up section with eggwash, flour and
Fresh bread crumbs. Crumb medallions. Allow two per portion making approximately eighteen portions. Place on trays and remove to fridge for service.
Small even sized medallions of crumbed lobster.
PROCEDURES: (continued)
D) Schnapper Tails Served with Sorrel Cream Sauce.]
4. Receive schnapper from main kitchen. Cut off excess tail section and any fins, wash, score flesh with shard knife to form a criss – cross pattern on both sides. Place in container and keep in fridge till service.
Fresh quality medium sized schnapper tails of even sizes.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：PICK UP OF ANYTHING FROM MAIN KITCHEN
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Tell Sous Chef of intention to go downstairs.
Last trip downstairs before lunch service.
2. Catch lift to main kitchen.
3. Proceed to fridges and pick up any food items forgotten for the preparation of service.
4. Proceed to hot preparation kitchen and pick up container of cooked rice.
5. Proceed to 5th floor. Put items away. Put rice in hot bain marie.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：BREAK FOR SERVICE
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Remove any items that may spoil and put in fridges. Wash hands and go to Staff Dining Room.
Refresh oneself for service.
2. Break.
3. Return to kitchen after half an hour has elapsed
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER HEAD：G．M．APPROV AL：DATE：
TASK：SET UP OF SERVICE
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Remove garnish trays from fridge. Place in appropriate area. Turn on bain marie containing sauces. Switch on oven, salamander and stove.
Centrally locate all items used for services.
2. Collect plates and place in hot press.
Make sure all plates are hot for service.
3. Collect pots, pans – used for service and bring large pot of hot water to boil for service.
Pot, pans of right size are used.
4. Switch on deep fryer.
Clean oil used, correct temperature reached.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：MENU SERVICE
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Make sure all preparation and Mis – en – Place has been done. Do anything not finished. While waiting for orders do Mis – en - place for next day.
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：ORDERING
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Chef orders.
Pasta with Tomato and Onion Coulis. Drop in six pieces of pasta. While they are cooking put equal amounts of tomato coulis and onion coulis on plate. Blanch few chives. Strain pasta, arrange on plate with chives arranged on top. Cover with lid. Place in hot sauce area.
Sauces are hot, Pasta well cooked. Plates are hot. Pasta and sauce look good for customer.
2. Chef orders John Dory with Leek puree. Select required amount of fillets. Flour and place on grease tray. Season and place under salamander. Cook till fish has a salamander. Put fillets of John Dory on top of puree. Garnish with blanched julienne of leek cover. Put in hot section for takeaway.
Fish well cooked, moist and hot. Puree heated sufficiently. Presentation important.
3. Lobster medallions on Watercress Sauce. Remove medallions from fridge. Heat pan with clarified butter, add medallions and cook on one side. Place in oven to finish cooking. Add white wine sauce to sautese, with some watercress puree and bring to boil. Place on plate with lobster medallions in centre. Garnish. Give to Chef for takeaway.
Even colour for a medallion Sauce hot. Colour of sauce is bright.
PROCEDURES: (continued)
4. Schnapper tail with Sorrel butter sauce. Flour tail and place o a greased tray. Put under salamander to colour and then remove to oven to cook. When ready, heat lemon butter sauce add sorrel shreds and put on plate. Place tail on top and give to Chef for takeaway.
Well cooked. Even colored tails.
STANDARDS AND PROCEDURES
DEPARTMENT：FOOD AND BEVERAGE JOB CATEGORY: POISONNIER
HEAD：G．M．APPROV AL：DATE：
TASK：END OF SERVICE
STANDARD：
---------------------------------------------------------------------------------------------------------------------- PROCEDURE：
1. Service ends. Fish covered.
2. Clean down bench and change sauce containers. Place on bench and cover fish in fridges.
3. Clean and tidy fridges.
4. Pack away garnishes.
5. Check all fridges.
6. Pack up and wash tools.
7. Tell Sous Chef and allow him to check your section.
8. Go down stairs to change area – change clothes. Clean uniforms available fox for next day.
9. Go to laundry and go home.