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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
SUPPLIES NEEDED
· Hamburger Spatula
· Grill Chicken Press
· Grill Scraper
· Grill ThermometerHEALTH & SAFETY
· Always wash hands.
· Clean up any spilled grease immediately.
· Store product utensils properly.
· Know the location of the fire extinguisher.
· Never use broken or defective equipment.
POINTS TO REMEMBER
· ALWAYS cook ground meat to 160 degrees F internal temperature.
· Only turn meat 2 times while cooking.
· Patty should not be chopped, smashed or cut with spatula.
· Frozen products should be kept at 0 - 20 degrees F.
· High temperatures will tend to over-cook and dry patties out causing them to separate and to pull apart.
It is the GRILL crew members job to insure that all grilled products are prepared properly. The primary function of the position is to cook all of the grilled meat products prior to being needed by the PREP person. Make sure grill temperature is set at 350 degrees F.
B-V Consulting
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