Page of GEN-0003 STANDARD OPERATING PROCEDURE TASK: KEEP THE BASIC TOOL; MISE EN PLACE ON HAND TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0003 F&B – Kitchen / General Jan 2005 GUEST EXPECTATION: That TIME TO TRAIN: 10 minutes Why is this task important for you and our guests? Answers: To ensure the deep fryer is used safely To ensure the oil is maintained Page of GEN-0003 STEPS HOW/ STANDARDS Regardless of the position and sections in the kitchen, the cook tools basic set up, is needed for fast, economic work and a smooth operational process Only an organized kitchen staff is able to be consistent in delivery of service Basic tool mise en place on hand Kitchen organization is the key to customer satisfaction and to demonstrate care in all our relationships Always prepare & keep the following kitchen tool mise en place on your work station • • • • • • • • • • • • • • Kitchen knives Meat fork Sharpening steel Paring knife Serrated knife Spatulas Tongs Whisks Skimming ladles and spoons Strainers Grater Colander Measuring cups, spoons Sauce pans TRAINING QUESTIONS Why you make a mise en place? Page of GEN-0003 • • • • • STEPS • • • • • • • • • • • • • Stock pots Braising pans Sauté pans Roasting pans Baking pans HOW/ STANDARDS TRAINING QUESTIONS Sheet pans Counter pans Omelet pans Spoons Storage containers Iron Wok Wok Ladle Moulds Dish towels Range cloth Chopping Board Cleaning product and equipment Other necessary utensils Now ask the trainee to practice the task from start to end to test competency Summary questions: Why you make a mise en place? PHOTO INDEX #01 ... kitchen staff is able to be consistent in delivery of service Basic tool mise en place on hand Kitchen organization is the key to customer satisfaction and to demonstrate care in all our relationships...Page of GEN-0003 STEPS HOW/ STANDARDS Regardless of the position and sections in the kitchen, the cook tools basic set up, is needed for fast, economic work and a smooth operational process Only... prepare & keep the following kitchen tool mise en place on your work station • • • • • • • • • • • • • • Kitchen knives Meat fork Sharpening steel Paring knife Serrated knife Spatulas Tongs Whisks