03.KITCHEN(BAKER)面点师英文12-23.docVIP

KITCHEN FOOD PREPARATION JOB CATEGORY WINNER BAKER SHERATON FIJI RESORT TASKS PIZZA BASIC GARNISHING BASIC PASTRIES CREAM AND MILK HANDLING PASTRIES MUFFINS CROISSANTS DANISH BREAD ROLLS AND BAGETTS DIFFERENT BREAD TYPES STANDARDS AND PROCEDURES DEPARTMENT：FOOD PREPARATION JOB CATEGORY： BAKER HEAD： G．M．APPROVAL： DATE： TASK：PIZZA STANDARD: THERE WILL ALWAYS BE AT LEAST 20 BIG AND 20 SMALL PIZZAS IN THE FREEZER.BAKERS PASTRY COOKS WILL KNOW HOW TO MAKE ZIZZA. PROCEDURE： 1. Ascertain amount needed by consultation with Chef Patissier or his Assistant. 2. By following standard recipe card. STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKER HEAD: G. M. APPROVAL: DATE: TASK: BASIC GARNISHING STANDARD: NO FOOD COURSE ITEM SHALL BE IN GUEST’S VIEW WITHOUT BEIG GARNISHED WITH A CLEAN SIMPLE GARNISH AT MINIMUM. PROCEDURE: Refer to pictures of standard garnishes STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKER HEAD: G .M. APPROVAL: DATE: TASK: BASIC PASTRIES STANDARD: EVERY PASTRY COOK WILL KNOW TO MAKE: 1. PUFF PASTRY 5.BREAD DOUGH 3 VARIETIES 2. SHORT PASTE 6.BRIOCHE DOUGH 3. PATE CHOU 7. CROISSANT SOUGH 4. PATE BRISE 8.DANISH DOUGH. PROCEDURE: Follow standard recipe cards. STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKER HEAD: G. M. APPROVAL: DATE: TASK: CREAM AND MILK HANDLING STANDARD: ALL MILK AND CREAM WILL ONLY BE ACCEPTED IN A FRESH CHILLED HYGIENIC CONDITION AND WILL BE KEPT IN SUCH CONDITION UNTLL IT REACHES THE GUEST OR IS USED IN THE KITCHEN. PROCEDURE: When receiving milk the following must be checked: Use by date and must