Power of Food Playbook - Culinary

Table of Contents CULINARY

THE FOUNDATION...................................................................................1 Setting the stage..........................................................................................2 Food Philosophy...........................................................................................2 Culinary Team ...............................................................................................3 Production Meetings.................................................................................. 4 Chef Rounding ............................................................................................ 6 Uniforms Guidelines................................................................................... 6 FOOD PRODUCT MANAGEMENT........................................................ 7 Sustainability................................................................................................. 8 Who Is Foodbuy ......................................................................................... 9 Purchasing Do’s and Don’ts..................................................................... 9 Approved Vendor List..............................................................................10 Ordering Procedure.................................................................................... 11 Product Receiving...................................................................................... 12 Receiving Checklist.................................................................................... 13 Product Quality Check.............................................................................14 FOOD STORAGE.................................................................................... 16 Food & Supply Storage............................................................................ 17 Dry Storage................................................................................................... 18 Refrigerated Storage ............................................................................... 18 Frozen Storage............................................................................................ 19 Storage Temperatures.............................................................................20 PRODUCT FLOW....................................................................................21 Inventory Control....................................................................................... 22 Issuing Product from Storage............................................................... 23 Issue Control Roster.................................................................................24 Food & Supply Requisitions.................................................................. 25 Requisition Form.......................................................................................26 FOOD SAFETY.......................................................................................27 Thermometers............................................................................................ 28 Thermometer Calibration.......................................................................29 Food safety Audit...................................................................................... 31

HACCP........................................................................................................... 32 Product Recall............................................................................................38 MENUS.....................................................................................................39 The Cycle of Success ............................................................................. 40 Patient Menu................................................................................................41 Retail Menu..................................................................................................42 Catering Menu............................................................................................43 Menu Management...................................................................................44 FOOD ..................................................................................................... 45 General Production Standards.............................................................45 Daily Production Sheets.........................................................................49 Standardized Recipes............................................................................... 51 Recipe Quantification & Conversions................................................ 52 Menu Substitutions................................................................................... 53 Unused Portions.........................................................................................54 Trayline Support......................................................................................... 55 Retail Support............................................................................................. 57 TOOLS......................................................................................................58 MyCompass.................................................................................................59 MyOrders......................................................................................................59 Webtrition....................................................................................................59 Culinary Review......................................................................................... 60 Food Cost......................................................................................................61 PEOPLE....................................................................................................62 Building an Effective Culinary Team..................................................63 Onboarding..................................................................................................64 Training..........................................................................................................64 Development...............................................................................................66

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