03.KITCHEN(BAKER)面点师英文12-23

1212KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERBAKERSHERATONFIJIRESORTTASKSPIZZABASICGARNISHINGBASICPASTRIESCREAMANDMILKHANDLINGPASTRIESMUFFINSCROISSANTSDANISHBREADROLLSANDBAGETTSDIFFERENTBREADTYPES1313STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：BAKERHEAD：G．M．APPROVAL：DATE：TASK：PIZZASTANDARD:THEREWILLALWAYSBEATLEAST20BIGAND20SMALLPIZZASINTHEFREEZER.BAKERS&PASTRYCOOKSWILLKNOWHOWTOMAKEZIZZA.PROCEDURE：1.AscertainamountneededbyconsultationwithChefPatissierorhisAssistant.2.Byfollowingstandardrecipecard.1414STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:BASICGARNISHINGSTANDARD:NOFOODCOURSEITEMSHALLBEINGUEST’SVIEWWITHOUTBEIGGARNISHEDWITHACLEANSIMPLEGARNISHATMINIMUM.PROCEDURE:Refertopicturesofstandardgarnishes1515STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:BASICPASTRIESSTANDARD:EVERYPASTRYCOOKWILLKNOWTOMAKE:1.PUFFPASTRY5.BREADDOUGH3VARIETIES2.SHORTPASTE6.BRIOCHEDOUGH3.PATECHOU7.CROISSANTSOUGH4.PATEBRISE8.DANISHDOUGH.PROCEDURE:1.Followstandardrecipecards.1616STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:CREAMANDMILKHANDLINGSTANDARD:ALLMILKANDCREAMWILLONLYBEACCEPTEDINAFRESHCHILLEDHYGIENICCONDITIONANDWILLBEKEPTINSUCHCONDITIONUNTLLITREACHESTHEGUESTORISUSEDINTHEKITCHEN.PROCEDURE:1.Whenreceivingmilkthefollowingmustbechecked:a)Usebydateandmusthaveatleastsixdaysshelflife.b)Temperaturemustbecool.c)Arecontainersallinhygienicsealedcondition?2.Whenreceivingcreamthefollowingmustbechecked:a)Usebydateandmusthaveatleast14daysshelflife.b)Temperaturemustbecool.c)Arecontainersallinhygienicsealedcondition?3.Whenopeningandusingmilkorcreamalwayscheckfreshnessbeforepouringcontentsintootheringredients.4.Neverstoremilkorcreamincardboardcontainersonceopened.1717STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:PASTRIESSTANDARD:THEPEWILLBEEAMINIMUMIFFOURTYPESOFFRESHPASTRIESAVAILABLEDAILY.PROCEDURE:1.FollowthestandardrecipecardstoamountsetbychefpatissierandhisAssistant.2.Thesewillbereadyby10:00amdaily.1818STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:MUFFINSSTANDARD:THEREWILLBEANADEQUATESUPPLYOFFRESHMUFFINSFORBREAKFASTEVERYMORNING.PROCEDURE:1.AscertainamountneededbyconsultationwithchefpatissierandhisAssistant.2.Followstandardrecipecardtomakeaboveamount.3.Thesewillbecompletedby6:00ameachmorning.1919STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:CROISSANTSSTANDARD:THEREWILLBEANADEQUATESUPPLYOFFRESHCROISSANTSAVAILABLEFORBREAKFASTEVERYDAY.PROCEDURE:1.AscertainamountneededbyconsultationwithchefpatissierorhisAssistant.2.Followstandardrecipecardtosetamount.3.Thesewillbecompletedby5:30ammorning.2020STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:DANISHSTANDARD:THEREWILLBEAMINIMUMOF3VARIETIESOFFRESHDANISHINADEQUATESUPPLYEVERYMORNINGFORBREAKFAST.PROCEDURE:1.AscertainamountneededbyconsultationwithchefpatissierandhisAssistant.2.Followstandardrecipecardstosetamount.3.Thesewillbecompletedby5:30amdaily.2121STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:BREADROLLSBAGETTESSTANDARD:THEREWILLBETWOTYPESOFFRESHBREADROLLDANDONEVARIETYOFBAGETTAVAILABLEFORBREAKFASTANDTHREEVARUETUESFORLUNCHANDDINNER.PROCEDURE:1.AscertainamountneededbyconsultationwithchefpatissierandhisAssistant.2.Followstandardrecipecardstoseramount.3.Thesewillbecompletedby6:00ameachmorning.2222STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:QUICHESSTANDARD:THEREWILLBEFOUR(4)TYPESOFFRESJQUICHEAVAILABLEINTHECaféDAILY.PROCEDURE:1.AscertainamountneededbyconsultationwithchefpatissierandAssistantpatissier.2.Followstandardrecipecardtosetamount.3.Thesewillbecompletedby9:00ameachday.2323STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:BAKERHEAD:G.M.APPROVAL:DATE:TASK:DIFFERENTBREADTYPESSTANDARD:THEREWILLBESOURDOUGHRYEBREADANDTHREEITHERVARIETIESOFBREADAVAILABLEINTHEHOTEL.PROCEDURE:1.AscertaintheamountneededdailybyconsultationwiththechefpatissierandhisAssistant.2.Followthestandardrecipecardtoseramount.3.Sourdoughryebreadmustbecompletedby6:00amforbreakfastandavailableallday.4.ThreeothervarietiesofbreadinBaggettloafstylewillbecompletedby5:30pm.