Cook Training Basics


Cooking Process

Count Up

As tickets come in, first count up the needed ingredients prior to placing any food on the grill. For example, count up the number of hamburger patties, fries, hashbrowns, orders of sausage, bacon, etc. Get everything out you will need prior to placing food on the grill.

Set Up

To set up is to plan ahead. After counting up, it's time to set up. Before cooking any food, plan where the food will go on the grill and after it's been cooked. Get the plates out and up on the board, the bun tops on the grill and the bottoms on the plates before putting any food on the grill.

Timing

The proper cooking time of the various food items is important. Some items, such as hashbrowns, omelets or grilled sandwiches take longer than other items such as hamburgers, fries or sausage. Start orders by putting the items on the grill that will take the longest and leave the faster cooking items for later.

Communicate

When workloads require that there are two cooks, communication is important. The runner or egg/toaster person should count up and help set up by saying, example: "we need four hashbrowns, two orders of bacon and one order of sausage." The cook will concentrate on cooking the food and reviewing guest checks. Then again, the runner or egg/toaster person would say as eggs go on the plates, "hashbrowns to go on this OE, sausage on this OM."

Handling the Rush

There will be periods when orders keep coming in wave after wave. When this occurs, prepare batches of tickets. Take an appropriate group of tickets (4,6,8) stopping at a logical point. Count up the food components for the current batch. Prepare that batch and begin preparation for the next batch as you do.

Station ReadinessImage of Scraper

Between orders and before walking away from the cooking area:

  1. Scrape the Grill: Do  this immediately after removing food items from it and before walking away to do anything else.
  2. Wipe the Tools:  Inside the grill pad towel. It keeps the grill board free of grease from the tools.
  3. Wipe the Grill:  Use the bottom of the folded grill pad to wipe the grill after scraping it. It keeps the oil on the grill from baking on.
  4. Keep Tools on the Board:  Set the tools on the grill board, not in the trough, after you have wiped them as described above.
  5. Wipe the Board:  with a Sanitized Towel.

Grill Pad TowelImage of Important Post-It

Making a George Webb Hamburger

There is one way to make a George Webb hamburger:

Place bun top on grill first! The bun top needs to be served warm and the warming process needs time. Place bun bottom on board (or plate). Get out the patty, pickles, lettuce, mayo, etc. Place the patty on the grill. If hamburger is with fried onions, grab the onion can and bring it over to the meat. Grab a few onion pieces and apply to top of meat. Flip patty as soon as it's grayish brown underneath and before shrinkage occurs. If with cheese, add the cheese immediately. (If necessary, squirt a little water to help melt the cheese.) To remove the patty and put the hamburger together, scoop the bun top, place it on the patty, then scoop both and place on bottom bun.

Never!

Image of Important Post-It

Quiz

What's the First Step to Making a Hamburger?

Answer: Bun top(s) on the grill first!

Fried Onions for Burgers

Never cook the onions separately on the grill. Never cook the onions in butter. Apply the onions to the top of each burger patty. When you flip the patty, the onions will cook in the juice from the meat and the heat from the griddle.

Storage and Keeping of Fresh Sliced Onions

Image of Fresh Sliced Onions and Onion Can

Store onions in the stainless steel onion can. Rinse the onions by filling the can with cold water. Keep the can filled with fresh cold water. Pour off the water periodically, and add fresh water.

Egg Preparation

Over EggsImage of Over Eggs

Melt the butter in the pan over medium heat. Carefully place the eggs on top of the melted butter. Cook on the first side until about halfway done, then "flip" the eggs and continue to cook on the other side. Cook until the eggs are to the desired degree of doneness. Depending on how the eggs look, you might flip the eggs back to the first side in order to present the "prettier" side.

Doneness:

Flipping Fried Eggs (In the Pan)Image of Egg Flipping

We "flip" fried eggs in the pan instead of using a spatula. It takes a little practice but it's easy and fun once you get the hang of it.

The Secret

The secret to flipping eggs is: "lower the away edge of the pan downward... so the eggs slide down.... then use the far edge of the pan to pull the eggs towards you".

So drop far edge of pan down and pull, drop and pull, drop and pull.

How to Learn It

  1. Practice with toast.  Toast a piece of bread,then spend several minutes flipping it in the pan until you can flip the toast from one side to the other without it flying out of the pan.

  2. Practice with one (1) egg.  Melt a teaspoon of butter in the pan over a medium flame. Then gently crack open the egg onto the melting butter. When the egg has firmed up some, lower the "away edge" of the pan so the egg slides downward.... then pull the egg towards you. Continue to practice the egg over and over. When the egg gets too overcooked and rubbery, throw it into the garbage disposal sink and start again with a new egg.

  3. Practice with two (2) eggs.  Put a teaspoon of butter in the pan over a medium flame. Gently crack open the first egg and then the second egg onto the melting butter. Let the eggs firm up and then lower the "away edge" of the pan so the eggs slide downward.... then pull the eggs towards you.

  4. Practice, practice, practice. Go ahead and break some yolks. The only way to learn it is... trial and error.

  5. Practice every day for at least 15 minutes. Go ahead and break some eggs. It's better to do that now, than later.

Scrambled Eggs Image of Scrambled Eggs

  • 2 eggs
  • medium heat
  • teaspoon butter

Melt the butter in the pan over medium heat. Crack two eggs in a mixing bowl. Squirt one-tablespoon water to the egg mixture. Beat with a fork until the white and yolks are thoroughly mixed. Pour the egg mixture directly onto the melted butter. After the eggs set up around the edge of the pan, begin to stir using the plastic fork. Continue stirring until the desired degree of doneness. Remove the eggs from the pan at once when they have been cooked to customer's request.

Doneness:

  • EASY is very soft
  • MEDIUM is moist
  • HARD is dry

OmeletsImage of Omelet

  • 2 eggs
  • low heat
  • teaspoon butter

Melt the butter in the pan over low heat. Prepare egg mixture as you would for scrambled eggs. Add portion omelet mix (Denver, Mushrooms or Ham, etc.) to eggs. Pour egg mixture into pan on top of the butter. Cover the egg pan and cook the omelet slowly over low flame. DO NOT BROWN THE OMELET. "Flip" the omelet using the nylon turner or by flipping in the pan. Continue to cook on the second side until cooked through. Flip the omelet back to the first side in order to present the "prettier" side. Fold the omelet and slide onto serving plate. Layer one portion of shredded cheddar cheese over omelet before folding.

Flipping the OmeletImage of Red Turner

You can use the nylon turner pictured here to flip the omelets. Here's how: Slide the turner under; raise up to allow the uncooked egg to run off (makes the omelet lighter); then flip it over.

Important - Don't Brown the Omelets!

Image of Flame Down

Egg Pans - Care and Use

The teflon coated egg pans will last a long time if you take simple care of them.

DONT'S

  • Don't use metal utensils! (We have a plastic fork for scrambling eggs)
  • Don't stack pans on top of each other
  • Don't shock a hot pan in cold water
  • Don't put pans in the dishwasher
  • Don't bang the butter knife onto the bottom of the pan.
  • Do use the plastic fork for scrambling eggs
  • Do use the red plastic turner if you're not steady with flipping omelets yet -->
  • Do let the pan cool before cleaning
  • Do  handwash the pan with warm soapy water
  • Do scrub the underside with the metal scrubber

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Wheatcakes Image of Wheatcakes

Image of Scraper The grill must not have any food debris or excess oil. So scrape the grill, then wipe it down. Carefully pour two spoonfuls of batter onto the grill per cake (1-1/2 spoonfuls for Double Webb pancakes). When the bubbles in the cakes have just begun to pop, check the underside, if they are a nice golden brown, flip them over. Trim any batter spillage from the cake using the turner edge. Cook on the second side until just cooked through. Remove the cakes with the turner and stack shingle style on the plate.

Image of Ladle     Reveiw:
  • A freshly scraped and wiped off grill
  • 2 spoonfuls of batter  per cake (1-1/2  for Double Webb pancakes).
  • Nice round cakes
  • Flip over just as bubbles begin to pop
  • Trim cakes after flipping

Cutting Toast and Sandwiches

Image of Angle Cut

Quick-SellsImage of Quick Sell

A quick-sell is a small carryout order, for example a couple of burgers that comes in during busy times when the seats are full with dine-in customers and the kitchen is loaded with orders.

Quick sell customers are not willing to wait as long as seated dine-in customers. Therefore, the cook should watch for quick-sells, pluck them out of order, and get them done quickly!


Every Shift Has a "Runner"Runner Image

The runner is the cook on the egg stove side who runs our front and assists and coordinates the activities of the server(s) in order to expedite customer order taking.


Grill Temperature

Image of Griddle

If one side or the other of the grill seems to hot or not hot enough, you can make a slight adjustment.

  • The hamburger and meats side of the grill should be 350
  • The wheatcakes and bun tops side of the grill should be 375

An experienced cook knows the appropriate temperature by sense of cooking speed rather than only relying on the position of the dials.

Please inform management immediately should there be a problem with temperature control of the grill.


Running Low of Food or Supplies?Image of Phone

Our policy is to never have to tell a customer we are out of anything.

If you are low or out of anything call the manager immediately.

If the manager is not responsive, call Tom Aldridge (262) 893-1124.


The Last Half Hour (of the Shift, Service Must Continue Uninterrupted)

Imagine going to a McDonald's and being told "we're not taking orders right now."

It never happens.

Yet here at GW we've had:

  • cooks telling servers "I'm cleaning the grill, don't send any orders back", or something to that effect -or-.
  • servers telling customers "sorry I've cashiered out need to wait until the next shift"

Customers aren't going to wait for that!

Cook: Do not tell the servers anything about "cleaning the grill" or "not taking orders". Do your cook line cleaning, including cleaning the grill, between orders. Do the grill quickly get it back into operation all without any announcement about it.

Servers:  You can and should take orders even after cashiering out if you're waiting on the next cashier. Simply recall the orders and press the "Batch Transfer" button to move your orders to the new server on duty. Then you can cashier out and/or clock out.



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