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    Restaurant Kitchen Training Manual

    Uploaded by

    Pong Canosa
    This restaurant kitchen training manual provides detailed information to train line cooks, prep cooks, and other kitchen staff. It outlines the key responsibilities of various kitchen positions and covers topics like food safety, temperature control, plate presentation, cleaning procedures, food receiving, and proper hygiene. Well-trained kitchen employees perform more efficiently, resulting in better quality food for customers. The manual is an investment in the restaurant's success through committed employees and great reviews.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Restaurant Kitchen Training Manual

    Uploaded by

    Pong Canosa
    1K views2 pages
    This restaurant kitchen training manual provides detailed information to train line cooks, prep cooks, and other kitchen staff. It outlines the key responsibilities of various kitchen positions and covers topics like food safety, temperature control, plate presentation, cleaning procedures, food receiving, and proper hygiene. Well-trained kitchen employees perform more efficiently, resulting in better quality food for customers. The manual is an investment in the restaurant's success through committed employees and great reviews.

    Original Title

    Training List

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    This restaurant kitchen training manual provides detailed information to train line cooks, prep cooks, and other kitchen staff. It outlines the key responsibilities of various kitchen positions and covers topics like food safety, temperature control, plate presentation, cleaning procedures, food receiving, and proper hygiene. Well-trained kitchen employees perform more efficiently, resulting in better quality food for customers. The manual is an investment in the restaurant's success through committed employees and great reviews.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    Restaurant Kitchen Training Manual

    Uploaded by

    Pong Canosa
    This restaurant kitchen training manual provides detailed information to train line cooks, prep cooks, and other kitchen staff. It outlines the key responsibilities of various kitchen positions and covers topics like food safety, temperature control, plate presentation, cleaning procedures, food receiving, and proper hygiene. Well-trained kitchen employees perform more efficiently, resulting in better quality food for customers. The manual is an investment in the restaurant's success through committed employees and great reviews.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Restaurant Kitchen Training

    Manual
    Restaurant Kitchen Training
    Manual

    Do you train your kitchen staff? This Restaurant Kitchen Training Manual has detailed
    information. It’s perfect for training line cooks, prep cooks and other kitchen staff.

    Of course, restaurants exist for food and service. If one or the other is not top-notch, then
    customers go to your competition. You want to be the “best on the block,” then customers
    keep coming back. Furthermore, you learn information about many kitchen areas. This
    training manual outlines key responsibilities of the Grill, Fryer, Salad, Appetizer, Window,
    Hot Station, Cold Station, Prep Area, Dishwasher and Expeditor.

    Well-trained kitchen employees perform even better and more efficiently. Of course, in
    return, your customers benefit through better quality food. Why even have a restaurant if
    your kitchen fails you? In contrast, a well-run kitchen makes you shine.

    Certainly, you want great reviews! Great restaurants start with well-trained competent and
    committed employees. Training is an investment in your restaurant’s success!

    Includes information on:

     Restaurant Orientation
     Position Training for the 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
     Allergens
     Proper Hygiene

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