- Prep work items are food items that are delivered in bulk that we
portion control for convenient and efficient use.
- Most of the items arrive each Monday morning. A few items may
arrive on Friday as well.
- As soon as the delivery arrives, begin working on the items.
- Each subsequent day, work to complete the items by Thursday of the
week so it's all done for the weekend.
- Both the Cook and the Server should do prep work. The primary
responsible party is the cook because the cook is stationed in the
kitchen and can do much of it between preparing food orders.
However, the Server too, should work at it.
Example, there are two french fry bagging pans and two french fry
bagging scoops. The server can setup in the kitchen or elsewhere
while keeping an eye on customers.
The Prep Work Intake Report tells you what items have arrived and which
shift is responsible for what. Each Monday as new items arrive, a new
Prep work Intake Report is posted Refer to it to see what needs to be
done, and also fill it out as you complete items. Here is a example.
See a listing of every prep item, how it's delivered, how many
prep units each yields, the final storage unit after prepping is
complete, how to prep each item, and about how long each is expected to
take if you can work uninterrupted. Click here
French Fry Bagging Instructions
- Wash your hands
- Get the bagging pan
- Put one big bag of fries in the pan
- Scoop fries filling small bags setting those small bags in the
bagging pan aligning them nicely along the side of the bagging pan
- Weigh bags to 5 oz each, adjust bags by taking a few fries out or
putting a few fries in to get 5 oz each;
- When all 15 bags are equal, place them neatly into a Cambro
- Do another big bag. Two big bags equals one Cambro half-pan. One
case of fries has six big bags or makes three Cambro half-pans.
- Fill out and put a prep label on the pan.
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