Restaurant Kitchen Training Manual
The Restaurant Kitchen Training manual is a fantastic way to training your kitchen staff in the basic fundamentals. Kitchen staff needs to be educated in the basics within your restaurant kitchen. If you hire a cook and give him little or no proper training in your kitchen you are basically asking for issues to occur.
Invest in the proper training and you will reap the rewards. It is a known fact that cooks that are given the proper training will perform better and in return your customers will benefit. Of course, managers and supervisors will need to follow up consistently to ensure that the training your employees received is happening from shift to shift.
Every kitchen employee should know the following:
- Position Training; Grill, Fryer, Salad, Appetizer, Window person, Hot Station, Cold Station, Prep Cook, Dishwasher and Expeditor
- Time and Temperature
- Temperature Danger Zone
- Preparing and Cooking Hot and Cold Foods
- Food Safety
- Timing of Foods
- Plate Presentation
- Opening / Closing Kitchen Procedures
- Cross Contamination
- Cleaning and Sanitizing
- First In, First Out (FIFO)
- Date Dots
- Refrigeration Layout
- Food Shelf Life Chart
- Receiving Food
- Flow or Food
- Proper Hygiene
Restaurant Training Manual
Use this manual to train management and staff members. The Restaurant Training Manual contains 309 pages of great information.
For more information or to purchase go to: Restaurant Training Manual