08.KITCHEN(BUTCHER & FISH MONGER)87-97

87KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERASSISTANTBUTCHER&FISHMONGERNOWINNERHONORABLEMENTIONTASKSWHATTODOWITHLEFT–OVERCUTSOFSHERATONHOLELMEATANDFISHDAILYOUTLETISSUESMEAT&FISHTAKINGINVENTORYFILLETINGFISHSTORINGOFMEATCUTTINBGOFMEATFORFUNCTIONSPREPARINGMEATFORBANKSTHENEXTDAYCLEANINGOFBUTCHERSHOP88STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONASSTSTANTBUTCHER&FISHMONGERHEAD：G．M．APPROVAL：DATE：TASK：WHATTODOWITHLEFT–OVEROFFCUTSOFMEATANDFISHSTANDARD：NOOFFCUTSWILLBETHROWNOUTUNLESSUNFITFORHUMANCONSUMPTIONANDTHATMUSTBEOKAYEDBYSUPERVISOR.PROCEDURE：1.Off–cutsofmeatorfishwillbemadefreeoffat,skin,sinewandboneanddependingonamounteithervacuumpackedorfrozenandkeptforacurryoftheday,steworsomethingsimilar.2.Skin,boneandsinewwillbekeptinacleancontainerforuseinstocks.3.Meatandfishwillatalltimesbekeptseparate.89STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONBUTCHER&FISHMONGER/DEMICHEFHEAD：G．M．APPROVAL：DATE：TASK：DAILYOUTLETISSUESMEAT&FISHSTANDARD：NOPILFERAGEOFMEATANDFISHSHALLOCCURINTHEHOTEL.PROCEDURE：1.KeepanaccuraterecordofportionsproducedonkaChef’sproductionform.2.Keepanaccuraterecordofportionsissuedandtowhichoutlete.g.PoolBar,Verandah,portsO’Call.3.MatchthetwolistsupandgivetoExecutiveChef.4.Keepmeatandfishfridgeslockedwhennotinattendance.5.Keeparecordofotherfoodstuffsonarandombasis.90STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONBUTCHER&FISHMONGERHEAD：G．M．APPROVAL：DATE：TASK：TAKINGINVENTORYSTANDARD：ANACCURATEINVENTORTOFALLEQUIPMENTANDUTENSILSWILLBETAKENONCEYEARLYORATFINANCITALCONTROLLER’SDISCRETIONPROCEDURE：1.Listallitemsinordertobecounted.2.Lockorblockoffareatobechecked.3.Startsystematicallyfromoneendofroomorareatoptobottomtootherendofareaandcounteverythingexactlyrecordingexactamountsnextonlist.4.Tallyatendoflistandmatchwithoriginalstartinginventory.5.CopiestoExecutiveChef,F&BServiceManagerandFinancialControllerasperspecifications.91STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONFISHMONGERHEAD：G．M．APPROVAL：DATE：TASK：FILLETINGFISHSTANDARD：FISHWILLBEFILLETEDWITHLEASTAMOUNTOFBONESPOSSSIBLEANDNOWASTE.PROCEDURE：1.Afterfishhasbeenscaled,gutted,guttedandwashedthefinsshouldberemoved.2.Separatetheheadcuttingunderneaththegillseachside.3.Cutalongthedorsal(back)finboneandfollowthebonewithyourknife,repeatontheothersidetoliftupthesecondfillet.4.Removetheskinbystartingatthetailend.Holdyourknifeatanangleandmovingitleftandrightaswellasforwardasyoupullontheskinwiththeotherhand.5.Keepbonesinacleancontainerforuseasstock.92STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONASSISTANTBUTCHERHEAD：G．M．APPROVAL：DATE：TASK：STORINGOFMEATSTANDARD：PROCEDURE：1.TheKitchenmendeliverthemeatupstairstoyourbutchershop,unpackitandplaceitintoproperwhite,plasticcontainersandputthemintofridge.2.Sirloinshavetobeaged.ThereisabigpotoffatItheButcherythathasbeenmelteddownonthestove.3.Hangsirloinsonameathookanddipcompletelyintomeltedfatforacoupleofseconds.Takeitoutandletexcessfatdripoff–thenhanginfridge.Thisavoidsmeatoxidizing.4.Lambcutletsarestoredinamarinateconsistingofoilandherbslikerosemary,bayleaves,clovesetc.93STANDARDSANDPROCEDURESDEPARTMENT：JOBCATEGORY:FOODPREPARATIONASSISTANTBUTCHERHEAD：G．M．APPROVAL：DATE：TASK：CUTTINGOFMEATFORFUNCTIONSSTANDARD：PROCEDURE：1.CheckyourfunctionsheetsandcutallmeatasperHotelPolicy.94STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONASSISTANTBUTCHERHEAD:G.M.APPROVAL:DATE:TASK:PREPARINGMEATFORBANKSTHENEXTDAYSTANDARD:PROCEDURE:1.CheckBankslistandprepareaccordingly.95STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONASSISTANTBUTCHERHEAD:G.M.APPROVAL:DATE:TASK:CLEANINGOFBUTCHERSHOPSTANDARD:PROCEDURE:1.Cleanallutensilsandputinbox.2.GetKitchenmentocleanchoppingblocksandfloors.3.Lockfridges.4.TellyourChiefthatyouwillbeleaving.5.Proceedtochangingroomandchange.6.Macksureyoufilloutyourtimecardandsignit.96STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:FOODPREPARATIONASSISTANTBUTCHERHEAD:G.M.APPROVAL:DATE:TASK:CLEANINGOFDIFFERENTMEATSSTANDARD:PROCEDURE:1.Sirloin–takeoutofvacuumpack,andlettheblooddripoff.Removesilverskinfromunderneaththesirloin,Don’ttakeoffallthefatfromthetop,onlytrimstrapandcartilagewithfattwothirdsofthesirloin.Trimfat,iftoohigh,toapproximately10mm.2.EyeFillet–cleaneverythingcutofflumbersteakandtrimsilverskintopuremeat.Makesureyoudon’tleavetoomuchmeatonthecartilage.3.ScotchFillet–trimworstcartilageoff,themitisreadytocut.4.LambChops–cutlambsaddlewithaknife,aftertakingofftopskin,alongbackboneonbothsidesandloosenmeatoffbone,Cutthelastbitstraightthroughwithabandsaw.Cutintoportionsonbandsawperattachedlist.5.LambCutlets–takeoffthetoplayerofskinandfatsoyoucanseesilverskin.Trimmeatbetweenboneswithaknife,trimbonesonbandsawandcutintoportionsasperHotelpolicy.6.LambFillet–trimeverythingoffincludingsilverskin.7.T-BonecutonbandsawasperHotelPolicy.97PROCEDURES:(continued)8.Vealforvealpaillard,schnitzel,Medallions–trimvealchickenfilletincludingsilverskinandcutasperHotelpolicy.9.VealFillet–trimeverythingoffincludingsilverskin.10.PorkFillet–trimeverythingoffincludingsilvers