General Kitchen Station Production FINAL 061109 by OF6eor4

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									                                  Kitchen Forms Introduction

This files contains all the culinary forms you will need to operate you operation. The forms are broken down into th
Each tab set is color coded into the following catagories:

          FORMS CATEGORY

        1 Unit Profile - green
        2 General Kitchen - turquoise
        3 Production Charts - Yellow
                                                                                       To select your form
                                                                                         click the button
                                                                                       above. A menu will
                                                                                        pop up where you
                                                                                      can select your form.
                                                                                        To preview, select
                                                                                           preview box
                                   Contact if you have any question or comments:
                                          Corporate Executive Chef, Fred Raynaud
                                                   GSI Corporate Office
forms are broken down into the




 To select your form
   click the button
 above. A menu will
  pop up where you
can select your form.
  To preview, select
     preview box
                              GSI - Food & Beverage    Note: This line check form is to be used prior to the start of each meal period & shift. Remember: Keep
                                  Station Check                          hot food above 160 degrees; keep cold food below 40 degrees.


              Unit:                                                                    Date:
        Station:                                                            Manager / Chef:



    Station                             Item                        Sensitivity                 QA     Temp            Corrective Action           Initial Here
                                                      1 in cut, no brown spots. Should be
Example - Caesar Romaine, Chopped                     crisp/cold. No frozen pieces
                                                      Julienne cut; cooked from random
                      Grilled Chicken                 breast; clean char marks;
STEAM TABLE DIAGRAM                                                      DINING CENTER:

                                                                                MENU TIER: 1                      2        3
                                                                              CYCLE WEEK: 1                  2    3  4     5     6     7   8
                                                                              SERVICE DAY: M                 T    W TH     F     S     S
Customer                                   Flow
                                                                                        STATION:




1/4 --

1/3 --



1/2 --



2/3 --

3/4 --




                            Associate

                            SLOTTED SPOON         PERFORATED SPOON       SOLID SPOON               TURNER                TONGS                 SERVING FORK

         SERVING UTENSILS
          REQUIREMENTS
             1 oz. LADLES   2 oz. LADLES          4 oz. LADLES           6 oz. LADLES              8 oz. LADLES          CARVING SET


LADLES


  Steam Table Diagram                                                EUREST DINING SERVICES                                                                   Page 5
           GSI - Food & Beverage         To be filled out at the end of each shift and turned in to the
           Waste & Spoilage Sheet                food & beverage annalist on a weekly basis.


                                 Week                                Manager /
Station:                       Ending:                                  Chef:

                                                                                              Manager
Date            Item          Station     Quantity        Unit         Cost         Ext.       Initial

                                                                                      $0.00

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         $0.00

Total:   $0.00
                                                                           GSI - Food & Beverage
                                                                     Roast Meat Reconsiliation Form

                                  To be filled out at the beginning of roasting, post roasting, and at the end of shift. Attach digital p-mix tape.


                Unit:
                Date:                                Usage Weight = Cooked Weight - End of Shift Weight
                                                     Usage Cuts Potential = Usage Weight (converted to ounces) / Usage Weight
                                         Internal                                            End of                     Usage
                                          Temp          Raw         Cooked                    Shift       Usage         Cuts,       Actual
         Item           Time In Time Out Pulled        Weight       Weight      Variance     Weight       Weight       Potential    Sales Variance    Notation


Prime Rib 1


Prime Rib 2


Prime Rib 3




                Total
                                      Food & Beverage Temperature Test Form

Date:______________ Time: _____________ Unit: _______________ Manager: _______________________
    Category                              Item                            Location    Standard     Actual
Food (hot 140 f+ cold 40 f)




Equipment                              Hot Wells                         Cooks Line   210 F
                                   Line Refrigeration                    Cooks Line   33 F-40 F
                                      Line Freezer                       Cooks Line   0F-
                                     Line Reach-in                       Cooks Line   33 F-40 F
                                    Walk-in Freezer                                   0F-
                                    Walk-in Freezer                                   0F-
                                     Walk-in Cooler                                   33 F-40 F
                                     Walk-in Cooler                                   33 F-40 F
                                       Alto-sham                                      180 F +
                                       Alto-sham                                      181 F +
                                       Alto-sham                                      182 F +
                                      Gas Burner                                      blue flame



                                Dish Washer - final rinse                 Dishroom    180 F +
                              Dish Washer - Pre rinse/wash                Dishroom    150 +
Sanitizer Test
Strips                                Quat bucket                                     225 PPM
                                      Spray bottle                                    225 PPM
                                      Quat bucket                                     225 PPM
                                      Spray bottle                                    225 PPM
                                      Quat bucket                                     225 PPM
                                      Spray bottle                                    225 PPM
Conducted by:_______________________________________ DM:
                                     GSI
                            Sanitizer Check - Log
         Unit:                                                        Date:
      Station:
                           Sanitizer must be at 225 ppm min.
Time Changed     Station    Please Circle               Checked By:           PPM
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                             Bucket/bottle
                          GSI - Food & Beverage - Taste Panel Form
Date: _____________ Given By: __________________ Those Present:_____________________________________
                                          ________________________________________________________
                                          ________________________________________________________
                                                                                        To
      Tasted By                          Item                     Flavor Appearance Spec?       Action




GM's Signature:____________________________ Expo's Signature:_____________________________

Topics Discussed Today:                                          Menu Knowledge:


1. ___________________________________________________________
_____________________________________________________________
2. ___________________________________________________________
_____________________________________________________________
3. ___________________________________________________________
_____________________________________________________________
Upsale:               Additional Comments:                    Buzz Words:
                            Unit Name:                                               Date:
                          Unit Number:                                               Day:
                         Chrf/Manager:                                           Preparer:
                                Station:                                         Weather:
DAILY PRODUCTION SHEET
                     Opening     Prep              Total   Ending     Quantity   Quantity                       Time Ran
Item Name           Inventory   Amount Additions Produced Inventory    Used       Sold       Variance   Waste      Out   Explanation/ Variance

Baked Chicken            25       75       100      200       75        125         100         25       10      2:00 PM   15 Missing; 10 Burned.
                                                                      Station Production Record
                                                                      For Use with Hot or Cold Production
                                                                                                                    Week of:
                         Unit Name:                                                                         Day of the Week:
                         Supervisor:
                           Location:                                                                 Final cooking temperature                   Food holding Temperatures
                                                               Portion                    Finished                                       6:00         7:00      8:00         9:00
                                                     Prep      Size to   Storage   Left   Product  Initials Initials Initials Initials
           AM Pastries/Bagels          Daily Pars   Quantity    serve    Vessel    Over    Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00
Muffins
Blueberry                                                      each
Cranberry Nut                                                  each
Raisin Bran                                                    each
Lemon Poppy                                                    each
Cinamon Chip                                                   each
Low Fat Mixed Berry                                            each

Bagels
Sesame                                                         dz
Poppyseed                                                      dz
Plain                                                          dz
Cinnamon Raisin                                                dz
Everything                                                     dz
Whole Wheat                                                    dz

Pastries
Cinnamon Rolls                                                 each
Shulstad Danish 1                                              each
Shulstad Danish 2                                              each
Shulstad Danish 3                                              each
Donuts                                                         each




Manager's Signature:                                                                      Date Verified:
                                                                      Station Production Record
                                                                      For Use with Hot or Cold Production
                                                                                                                   Week of:
                        Unit Name:                                                                         Day of the Week:
                        Supervisor:
                          Location:                                                                 Final cooking temperature                   Food holding Temperatures
                                                              Portion                    Finished                                       6:00         7:00      8:00         9:00
                                                    Prep      Size to   Storage   Left   Product  Initials Initials Initials Initials
   Daily Par Fruit / Smear Bar        Daily Pars   Quantity    serve    Vessel    Over    Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00
Fruit Bar
Cantaloupe                                                    each
Honeydew Melon                                                each
Pineapple                                                     each
Strawberries                                                  pints
Yogurt                                                        qts
Flavored Yogurt                                               qts
Cottage Cheese                                                qts
Granola                                                                 sm bwl
Hard Boiled Eggs                                              each

Smear Bar
Butter PC                                                               sm bwl
Margarine PC                                                            sm bwl
Cream Cheese                                                            sm bwl
Flavored Cream Cheese                                                   sm bwl
Peanut Butter                                                           sm bwl
Jelly                                                                   sm bwl
Jelly PC                                                                basket




Manager's Signature:                                                                     Date Verified:
                                                                              Station Production Record
                                                                               For Use with Hot or Cold Production
                                                                                                                            Week of:
                                Unit Name:                                                                          Day of the Week:
                                Supervisor:
                                  Location:                                                                  Final cooking temperature                   Food holding Temperatures
                                                                       Portion                    Finished                                       6:00         7:00      8:00         9:00
                                                             Prep      Size to   Storage   Left   Product  Initials Initials Initials Initials
           Daily Par AM Grill                 Daily Pars    Quantity    serve    Vessel    Over    Temp. and Temp and Temp and Temp and Temp     10:00       11:00     12:00         1:00
Ala Carte Grill
Whole Eggs                                          30                 each
Liquid Eggs                                      1 1/2                 gal
Egg Beaters                                      2                     jars
Bacon                                           10                               pans
Sausage Patties                                 30                     each
Sausage Links                                   30                     each
Sausage Gravy                                      1/2                 gal
Turkey Sausage                                   6                     each
Ham Steaks                                       6                     each
Breakfast Potatoes                              10                     pounds
Pancake Mix                                        1/2                 gal
French Toast Mix                                   1/2                 gal
Omelet Prep
Onions                                                1/6                        pan
Peppers                                               1/6                        pan
Mushrooms                                             1/6                        pan
Tomatoes                                              1/6                        pan
Diced Ham                                             1/6                        pan
Diced Bacon                                           1/6                        pan
Cheddar Cheese                                        1/6                        pan
American Cheese                                       1/6                        pan
Daily Breakfast Sandwiches
Bacon, Egg & Cheese                               6                    each
Sausage, Egg & Cheese                             6                    each
Ham, Egg & Cheese                                 6                    each
Breads
White, Wheat, English Muffins, Croissants        1                     each
Biscuits                                        24                     each
Flour Tortillas                                  2                     packs
Toppings
Warm Syrup                                        1                    qt
Salsa                                             1                    qt

Manager's Signature:                                                                              Date Verified:
                                                                              Station Production Record
                                                                                 For Use with Hot or Cold Production
                                                                                                                                Week of:
                                 Unit Name:                                                                             Day of the Week:
                                 Supervisor:
                                   Location:                                                                     Final cooking temperature                    Food holding Temperatures
                                                                       Portion                         Finished                                       6:00         7:00      8:00         9:00
                                                             Prep      Size to    Storage              Product  Initials Initials Initials Initials
            Daily Par PM Grill                 Daily Pars   Quantity    serve     Vessel    Leftr Over Temp. and Temp and Temp and Temp and Temp      10:00       11:00      12:00        1:00
Ala Carte Grill
Burgers                                           40                   each
Hot Dogs                                        20                     each
Chicken Fritter                                 20                     each
Chicken Fingers                                    1/2                 case
Ham                                              3                     pounds
Tuna Salad                                         1/6                           pan
Shaved Steak                                    12                     each
Vegie Burger                                    12                     each
Cheddar Cheese                                  20                     each
American Cheese                                 40                     each
Swiss Cheese                                    20                     each
Toppings Bar
Leaf Lettuce                                     2                               med bwl
Sliced Tomatoes                                  1                               med bwl
Sliced Onions                                    1                               sm bwl
Pickles                                          1                               sm bwl
Freezer
French Fries                                     1                     case
Onion Rings                                          1/2               case
Seasoned Fries                                       1/2               case
Appetier Special                                     1/2               case
Breads
Hamburger Buns                                  48                     each
Hot Dog Rolls                                   12                     each
Sub Rolls                                       12                     each
White / Wheat / Rye Bread                        1                     loaf

Special of the Day (meat, chicken, fish)        12                     each

Manager's Signature:                                                                                 Date Verified:
                                                                                Station Production Record
                                                                                For Use with Hot or Cold Production
                                                                                                                              Week of:
                                 Unit Name:                                                                           Day of the Week:
                                 Supervisor:
                                   Location:                                                                   Final cooking temperature                   Food holding Temperatures
                                                                         Portion                    Finished                                       6:00         7:00      8:00         9:00
                                                               Prep      Size to   Storage   Left   Product  Initials Initials Initials Initials
         Daily Par Pizza Station               Daily Pars     Quantity    serve    Vessel    Over    Temp. and Temp and Temp and Temp and Temp     10:00       11:00      12:00        1:00
Pizza Prep
16" Pizza Shells                               10                        each
Pizza sauce                                              1                         pan
Pizza cheese                                             2                         pan
Riccotta Cheese Mixture                                  1                         pan
Fresh Mozzarella                                         1                         pan
Pepperoni                                                1                         pan
Sausage                                                  1                         pan
Ham                                                      1                         pan
Onions                                                   1                         pan
Peppers                                                  1                         pan
Mushrooms                                                1                         pan
Olives                                                   1                         pan
Tomatoes                                                 1                         pan

Toppings
Crushed Red Pepper                                               1                 jar
Parmesan Cheese                                                  1                 jar
Italian Seasoning                                                1                 jar

Menu Extensions
Shaker Caesar Salad                                      12              each
Garlic Knot / Bruschetta / Foccocia                 12                   each




Manager's Signature:                                                                                Date Verified:
                                                                             Station Production Record
                                                                                 For Use with Hot or Cold Production
                                                                                                                               Week of:
                                Unit Name:                                                                             Day of the Week:
                                Supervisor:
                                  Location:                                                                    Final cooking temperature                 Food holding Temperatures
                                                                      Portion                     Finished                                       6:00         7:00      8:00         9:00
                                                            Prep      Size to   Storage   Left    Product  Initials Initials Initials Initials
               Daily Par Deli                 Daily Pars   Quantity    serve    Vessel    Over     Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00
Meats & Cheese
Turkey                                          20                    3.5 oz
Smoked Turkey                                   20                    3.5 oz
Ham                                             12                    3.5 oz
Roast Beef                                      12                    3.5 oz
Specialty Meat                                  12                    3.5 oz
Tuna Salad                                       2                    3.5 oz pans
Chicken Salad                                    2                    3.5 oz pans
Marinated & Grilled Chicken Breast 1            12                    4 oz
Marinated & Grilled Chicken Breast 2            12                    4 oz
Cheddar                                         20                    1.5 oz
Swiss                                           20                    1.5 oz
American                                        20                    1.5 oz
Specialty Cheese                                20                    1.5 oz
Toppings
Leaf Lettuce                                      6                             heads
Sliced Tomatoes                                   5                   pounds
Sliced Onions                                     2                   pounds
Pickles                                           2                             jars
Sides
Bakers Chips                                      2                   bags
Side Salad                                        1                             bowl

Daily Premium Sandwiches                      see production




Manager's Signature:                                                                              Date Verified:
                                                                         Station Production Record
                                                                               For Use with Hot or Cold Production
                                                                                                                              Week of:
                             Unit Name:                                                                               Day of the Week:
                             Supervisor:
                               Location:                                                                       Final cooking temperature                Food holding Temperatures
                                                                   Portion                       Finished                                       6:00         7:00      8:00         9:00
                                                         Prep      Size to   Storage             Product  Initials Initials Initials Initials
           Daily Par Salad Bar             Daily Pars   Quantity    serve    Vessel    Left Over  Temp. and Temp and Temp and Temp and Temp     10:00       11:00      12:00        1:00
Greens
Iceburg Mix                                    3                             lg pan
Field Greens Mix                               3                             lg pan
Spinach                                        3                             lg pan
Toppings
Cherry Tomatoes                                2                             lg pan
Cucumbers                                      2                             lg pan
Broccoli                                       2                             lg pan
Carrots                                        2                             lg pan
Hard Boiled Eggs                               2                             lg pan
Cheddar Cheese                                 2                             lg pan
Tri-colored Peppers                            2                             lg pan
Green Beans                                    2                             lg pan
Black & Green Olive Mix                        2                             lg pan
Red Onions                                     2                             lg pan
Celery                                         2                             lg pan
Mushrooms                                      2                             lg pan
Turkey Breast                                  2                             lg pan
Flake Tuna                                     2                             lg pan
Garbanzo Beans                                 2                             lg pan
Kidney Beans                                   2                             lg pan
Daily Special, not cannede                     2                             lg pan
Composed Salads
Caesar Salad                                  5                    pounds
Roasted vegetables                           10                    pounds
Daily Special                              see production
Daily Special                              see production
Daily Special                              see production

Bread Extension                                         see production



Manager's Signature:                                                                             Date Verified:
                                                                     Station Production Record
                                                                         For Use with Hot or Cold Production
                                                                                                                       Week of:
                        Unit Name:                                                                             Day of the Week:
                        Supervisor:
                          Location:                                                                    Final cooking temperature                 Food holding Temperatures
                                                              Portion                     Finished                                       6:00         7:00      8:00         9:00
                                                    Prep      Size to   Storage   Left    Product  Initials Initials Initials Initials
       Daily Par Soup Station         Daily Pars   Quantity    serve    Vessel    Over     Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00
Soup Extensions
Mini sandwich                            12                   each
1/2 Wraps                                12                   each
Soup & Salad Toppers
Sunflower Seeds                           1                             bowl
Raisins                                   1                             bowl
Tortilla Strips                           1                             bowl
Bacon Bits                                1                             bowl
Croutons                                  1                             bowl
Oil & Vinegar Bottles
Balsamic Vinegar                          1                             bottle
Red Wine Vinegar                          1                             bottle
Raspberry Vinegar                         1                             bottle
Olive Oil                                 1                             bottle
Salad Oil                                 1                             bottle
Garlic Oil                                1                             bottle




Manager's Signature:                                                                      Date Verified:
                                                                  Station Production Record
                                                                        For Use with Hot or Cold Production
                                                                                                                      Week of:
                       Unit Name:                                                                             Day of the Week:
                       Supervisor:
                         Location:                                                                    Final cooking temperature                 Food holding Temperatures
                                                             Portion                     Finished                                       6:00         7:00      8:00         9:00
                                                   Prep      Size to   Storage   Left    Product  Initials Initials Initials Initials
      Daily Par Desserts             Daily Pars   Quantity    serve    Vessel    Over     Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00




Manager's Signature:                                                                     Date Verified:
                                                                         Station Production Record
                                                                             For Use with Hot or Cold Production
                                                                                                                           Week of:
                            Unit Name:                                                                             Day of the Week:
                            Supervisor:
                              Location:                                                                    Final cooking temperature                 Food holding Temperatures
                                                                  Portion                     Finished                                       6:00         7:00      8:00         9:00
                                                        Prep      Size to   Storage   Left    Product  Initials Initials Initials Initials
           Daily Par Grab n Go            Daily Pars   Quantity    serve    Vessel    Over     Temp. and Temp and Temp and Temp and Temp     10:00        11:00     12:00        1:00
Parfaits
Fruit & Yogurt Parfait                                            16oz
Fruit Cups                                                        12oz
Pudding parfait                                                   12oz
Jello Parfaits                                                    12oz
Sugar Free Jello Parfaits                                         12oz
Vegetable Crudite Cups                                            12oz

Salads
Caesar Toss Salads                                              16 oz
Chicken Caesar Salad                                            32 oz
Garden Salad                                                    32 oz
Daily Special Salad                                    see production

Sandwiches
Turkey Club Wrap                                                4 oz
Buffalo Chicken Wrap                                            4 oz
Daily Special Sandwich                                 see production




Manager's Signature:                                                                          Date Verified:
                                                                        Station Production Record
                                                                            For Use with Hot or Cold Production
                                                                                                                          Week of:
                          Unit Name:                                                                              Day of the Week:
                          Supervisor:
                            Location:                                                                                                                   Food holding Temperatures
                                                                Portion                         Person            Finished                      6:00         7:00      8:00         9:00
                                                      Prep      Size to                        Responsi           Product   Initials Initials
         Daily Cold Production          Daily Pars   Quantity    serve     Amount    Left Over    ble              Temp.   and Temp and Temp    10:00       11:00      12:00        1:00
Turkey                                    50                    3.5oz
Smoked Turkey                             40                    3.5oz
Ham                                       50                    3.5oz
Roast Beef                                30                    3.5oz
Cheddar                                    2                              pounds
Provolone                                  3                              pounds
Swiss                                      3                              pounds
Pepperjack                                 3                              pounds
Slice Tomatoes                             3                              1/2 pan
Slice Red Onion                            2                              1/2 pan
Cut Pineapple                              1 1/2                          case
Cut Cantalope                              1                              case
Cut Honeydew                               1                              case
Wash & Clean Grapes                          1/2                          case
Cut Watermellon                            1                              each
Clean Strawberries                         1                              case
Tuna Salad                                 6                              cans
Chicken Salad                             10                              pounds
Asian Grill Prep                           5                              pounds
Marinate Chicken                           5                              pounds
Marinate Pork                              4                              pounds
Marinate Shrimp                            4                              pounds
Fry & Marinate Tofu                        3                              pounds
Mongolian Vegetable Mix                    3                              4" hotel




Manager's Signature:                                                                          Date Verified:
                                     Daily Production Needs - Cold
                                           For Use with Hot or Cold Production
                                                                                     Week of:
                       Unit Name:                                            Day of the Week:
                       Supervisor:
                         Location:                                                                  Final cooking temperature
                                     Freeezer              Portion
                                     Pull Day    Prep      Size to   Left                          Initials Initials Initials
    Daily Cold Production            and Amt    Quantity    serve    Over    Person Responsible   and Temp and Temp and Temp




Manager's Signature:                                                        Date Verified:
                                     Daily Production Needs - Hot
                                           For Use with Hot or Cold Production
                                                                                     Week of:
                       Unit Name:                                            Day of the Week:
                       Supervisor:
                         Location:                                                                  Final cooking temperature
                                     Freeezer              Portion
                                     Pull Day    Prep      Size to   Left                          Initials Initials Initials
     Daily Hot Production            and Amt    Quantity    serve    Over    Person Responsible   and Temp and Temp and Temp




Manager's Signature:                                                        Date Verified:

								
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