1. What is a gueridon? 2. Why do restaurants use a gueridon? 3. Positive impact of using a gueridon...
-
Upload
skyler-comley -
Category
Documents
-
view
220 -
download
0
Transcript of 1. What is a gueridon? 2. Why do restaurants use a gueridon? 3. Positive impact of using a gueridon...
Introduction to Gueridon ServiceWestminster Kingsway College
Gueridon Service
1. What is a gueridon?2. Why do restaurants use a
gueridon?3. Positive impact of using a
gueridon (staff/guests)4. Negative impact of using a
gueridon (staff/guests)5. Health and Safety6. Dishes offered on gueridon
It is a small table used by the restaurant brigade to finish the preparation of a dish, a sauce, hot or cold in front of the guest.
It is often used for flambee a dish
It can have wheels or not (so it will need to be carried near the guests table when needed)
What is a Gueridon?
Why do Restaurant use a gueridon?
Table theatre is rare and guests feel special Staff need to be excellent communicator
and show their product as well as cook, present food to an excellent standard
Personal service and attentive service Knowledgeable service skills of special
dishes Restaurants want to be unique in their
product offer
Positive Impact on Guest/Staff Guests: Higher service
expectation More interaction with
staff Feeling special Product served to
guests specific request
Unusual, expensive, interesting experience
Staff: Feeling
knowledgeable Good interaction
with guests Skilled, unique,
able to produce a dish as well as present it to the correct standards
Negative Impact: Guests: Can be a slow service Witness the poor staff
organisation skills Witness the poor
standards of hygiene The “theatre”
experience can become a terrible “flop”
Staff: Pressure of timing Need to be
organised Need to be
knowledgeable Need to be
confident Need to enjoy
his/her job
Gueridon Mise en Place
Clean trolley/table/gueridon
Correct equipment for the task
Clean hands and uniform Lighter/candles/matches Check your material is
working Knowledge is Power The chef is the artist, you
are the actor!
Creating A Safe Environment
In an hospitality environment, health, safety & hygiene are critical factors in providing a safe environment for customers internal & external alike, minimising the risk of accident or illness.
Accidents
Both employers & employees have responsibilities in relation to Health & Safety
• Not switching off/ unplugging electrical appliances after use or prior to cleaning.
• Not being diligent with candles• Over filling plates, glasses• Using incorrect receptacles for storing cleaning agents
Accidents
• Stacking trays incorrectly• Faulty wheels on trolleys• Lack of adequate space for the
“safe” service of food & drink• Not using given knowledge
when undertaking tasks• You must consider your work
method & sequence in everything you do
Employers
All systems (work practices) must be safe
The working environment must be safe & healthy (well lit, warm, ventilated & hygienic)
All plant & equipment must be kept up to the necessary standards
Employees
To take reasonable care of themselves & other (customers & colleagues)
Allow the employer to carry out their duties (enforcing safety rules)
Not to interfere intentionally or recklessly with any machinery or equipment
Example of dishes prepared on the Gueridon:
Smoked salmon Steak Tartare Pepper steak Banana flambee Crepes Suzette Canard au Sang Dover Sole Christmas Pudding