Pizzaiolo Training Guide · 6 These documents are the property of FAMOSO INC. and may not be...

These documents are the property of FAMOSO INC. and may not be reproduced without the proper written authorization.

Pizzaiolo Training

Guide

These documents are the property of FAMOSO INC. and may not be reproduced without the proper written authorization.

Table of Contents Pizzaiolo Essentials …………………...........................

Restaurant Terminology …………………...........................

Food Safety And Sanitation …………………...........................

Cooking, Hot Holding, Cooling And Defrosting ....………………...........................

Famoso Allergy Procedure …………………...........................

Dough …………………...........................

Dough Station …………………...........................

Toppings 1 Station …………………...........................

Toppings 2 Station …………………...........................

Oven Station …………………...........................

Finish Station …………………...........................

Salad Station …………………...........................

Dish Station …………………...........................

Prep Essentials …………………...........................

Famoso Prep Chart …………………...........................

Daily Prep Count Sheets …………………...........................

Prep Positions …………………...........................

Typical Day & Night Shifts …………………...........................

3 These documents are the property of FAMOSO INC. and may not be reproduced without the proper written authorization.

Welcome To The Team!


Pizzaiolo Essentials

What is the Number 1 Key To Our Success?

Guests - Without our guests, we don’t have a job The money they spend in the restaurant keeps us in business Their positive experiences contribute to our sales, profitability, paychecks, more visits, more guests Their negative experiences effect decreased sales, less visits, less guests, poor image Our guests are ALWAYS our #1 Priority!!!

Food Quality – Why Is This Important?

We are passionate about great food. We can never compromise our standard and promise to provide Perfect Pizzas and Perfect Food!

Always make every single menu item to the proper spec Always execute guest requests for modifications to the proper spec/request Ensure that everything is made in a food safe environment

Put care into every single item you make

Bill Times - What Are They? Why Are They Important?

Our ability to execute quick bill times will build business. One of our biggest differentiating factors is that we have the ability to send food out very fast. This plays a key role in our recipe for success.

They are a direct measurement of our opportunities & successes They directly impact every single guest experience They show our guests they are our priority. Fast food shows urgency and care.

Teamwork & Having Positive Attitudes – Why Is This Important?

A positive attitude and the ability to be a contributing member to our team will ensure you are a successful member of the Famoso family!

Positive Attitudes – They are infectious, create a great environment and make work fun Negative Attitudes – They are distracting, uncomfortable, disrespectable and worst of all –

CONTAGIOUS!!! Teamwork – Our success cannot be achieved by 1 person alone. It takes a team of balanced and

caring individuals working together to reach our goals. Help to the Left and Right – Execute this whenever possible to ensure the team is sucessful

Safety And Sanitation - Why Is This Important?

The safety of our guests and staff are a top priority. Always follow proper safety & food handling procedures.

DANGER ZONE temperatures 4°C to 60°C – Between this range is where bacteria multiplies rapidly creating food borne toxins resulting in illnesses.


Hand Washing – Why Is This Important?

You should wash your hands at least once every half hour. Poor hand washing frequency and techniques are the #1 cause of the spread of bacteria. When washing your hands be sure to take 20-30 seconds to work up a good lather allowing the soap to kill bacteria. How many times a shift should you wash your hands?

As often as possible! After – coughing, sneezing, touching your hair, going to the washroom, handling raw meat, washing

dishes, etc...

Food Consistency And Portioning – Why Is This Important?

Proper portioning of food = consistent food execution. We expect our team members to always follow our recipe portions to both control our costs and maintain our food execution consistency.

Why is consistency important? It aligns our brand Nationally – the same pizza is served in Victoria as it is in Waterloo Make it right the first time. To ensure consistency, always pay attention to what you

are making. Why is portioning important?

This ensures consistent food execution and controls costs. Portions are our measure for a perfect recipe

o Too much product affects the recipe, food cost & waste o Too little affects guest perception, food consistency & remakes

C.A.Y.G. What Does This Mean?

Clean As You Go – Always doing this creates a safe, efficient, clean, organized and productive environment.

Communication – Why Is This Important?

Communication is the first thing to go when the kitchen begins to breakdown. So how do we execute great communication throughout the shift?

Ask for help when needed

Warn co-workers when passing them with hot or sharp items

Keep team members informed of your progress with food items, duties, prep or bills

Inform team members if you leave line for any reason

Always speak in a professional, positive manner/tone

Always make sure that others heard what you communicated

Listen for others communicating in your direction – communication is a 2 way street

Know Your Role – What Does This Mean?

The understanding that you are part of a team; their opportunities and successes The understanding that through Teamwork we directly influence positive guest experiences It is knowing that you must meet and/or exceed the responsibilities assigned to your position or

station It is knowing how to perform the duties and responsibilities related to your position


Restaurant Terminology 86’d • the item is out of stock

On The Fly • the item or task required becomes priority #1 – done before anything else

Re-Fire • the item has been made incorrectly or overcooked and needs to be re-made

Shelf Life • refers to how long a product is good for

Chit/Bill • food ticket that prints up in the kitchen

Expo • person or position responsible for checking quality of food and seeing that it arrives at its destination

Pass through • high traffic location where food leaves the kitchen

Q.S.A. • Quality Service Assurance – Promo done by managers when there are service and/or food execution mistakes/errors.

Food Runner • person responsible for taking food from the expo to the guest’s table

Fresh Food • is called out by the kitchen staff when food is ready to be run to the guests

Behind • a warning that is announced by someone who is behind another or who is approaching someone else’s back

Hot • a warning announced when carrying anything hot that could cause harm

Hot Around • a warning announced by someone who is turning a corner holding anything hot

Sharp • a warning informing others that you are carrying a knife or something sharp that could cause harm

Sharp Around • a warning announced by someone who is turning a corner with a knife or anything that is sharp


Food Safety And Sanitation We have an absolute responsibility to impact the safety of our guest through proper food safety and sanitation practices. As pizzaiolos in the business you directly impact our guest experiences not only through food execution but how well you personally impact the cleanliness, sanitation and food safety practices in the kitchen. You need to be aware of this at all times to ensure we maintain the highest level of quality and health for our guests and ourselves. We take pride in our food and our commitment is to maintain the highest level of standards in overall kitchen operations which you directly as individuals influence.

Most food-borne diseases are caused by bacteria! It is everywhere, in the air, in the water, in the ground, on our food, on our skin and inside our bodies. The more bacteria present the quicker Disease Causing Bacteria or Pathogens form. Bacteria multiply by splitting in half and under ideal conditions they can double in number every 15 – 30 mins. (Example: 2 x 2 = 4, x 4 = 16, x 16 = 256, x 256 = 65 536, x 65 536 = 4,294,967,296 in just 1 h 15 mins)

How Do We Protect Against Bacteria?

Below are 3 ways we can protect ourselves and our guests against bacteria:

1. Proper Hygiene 2. Sanitary Food Handling 3. Proper Food Storage

Proper Hygiene

Bathe or Shower daily, keeping your face clean, trimmed and hair tied up in a hat or hair net.

Always be in a clean uniform. Yesterday’s dirty uniform is Today’s Spreading Disease

Keep your workstation clean and presentable. Wash your hands and exposed arms after sneezing, coughing, eating, smoking,

touching your hair and using the washroom.

Sanitary Food Handling

There are the 2 major sanitation problems we face when handling and preparing food. What Are they?

A. Time / Exposure to the Danger Zone – You only have an hour to work with products in this temperature range before harmful bacteria begins to form and multiply. What can we do to avoid this?

When bringing foods out of refrigeration, don’t bring out more than you can prepare in an hour.


Ensure that all product is covered and not exposed to air unless in immediate use.

If you are needed elsewhere and can not continue working with the food that is out then wrap it up and place back in a food safe environment.

B. Cross- contamination – this is the transfer of bacteria to food from another food or

from equipment or work surfaces. How can we prevent this?

Ensure your hands are washed before handling product. Ensure your uniform is clean and doesn’t contain yesterday’s mess. Use clean, sanitized equipment and work stations. Clean and sanitize cutting surfaces and equipment after handling raw meats,

fish, and egg or before working on another food. Keep your workstation clean and free of debris. Always Clean As You Go

Food Storage

The following rules for proper food storage have 2 purposes: 1. To prevent contamination of foods. 2. To prevent growth of bacteria that may already be in foods.

Dry Storage

Store in a cool dry place, off the floor, away from the wall and not under a sewer line.

Keep all containers tightly sealed to protect from insects, rodents and dust.

Freezer Storage Keep frozen foods at -18°C (0°F) Keep all frozen foods tightly wrapped to prevent freezer burn Label and Date items that have a specific freezer shelf life

Refrigeration Storage All items should be stored at least 6” off the floor. Ensure that all prepped product has been properly labeled and dated Follow F.I.F.O. “ First In First Out” – a rotation acronym to ensure the

oldest product is always used before a fresh one. Keep refrigerator doors shut at every opportunity. Keep walls and floors clean Raw meats should always be stored on the bottom rack or shelf to

prevent any dripping contaminating other foods. Do not overcrowd refrigerators; leave space so that cold air can

circulate.

Cooking, Hot Holding, Cooling And


Defrosting Procedures The most important factor is being aware of the Danger Zone temperature range from 4°C (40°F) – 60°C (140°F). If exposed to this range for longer than 1-hour bacteria will begin to multiply. When cooking or cooling our goal is to be as fast as possible to avoid contaminating our food. For hot holding or defrosting product we want to ensure that product is in a food safe environment clear of the Danger Zone.

What You Need To Know About Our

Cooking Procedures o When cooking soups or sauces you must reach an internal temperature of 75°C (165°F) or

higher to ensure that bacteria doesn’t have a chance to grow. o When reheating soups or sauces you must first bring it to a boil and must have an internal

temperature between the range of 75°C (165°F) to 100°C (212°F). In here most disease-causing organisms are killed in a few minutes. HACCP/CCP

Hot Holding Procedures o Hot holding equipment must be heated to and maintain a constant temperature of 75°C (165°F)

to ensure product is safe from bacteria growth. HACCP/CCP o Product must first be heated to a minimum internal temperature of 75°C (165°F) before it sits

in the hot holder. HACCP/CCP o NEVER warm up cold product by placing them in the hot holder. It will take to long, exposing

itself to the danger zone, and allow bacteria to grow. o Never reheat a product that has already been reheated and allowed to cool.

Cooling Procedures o Refrigeration – Product is to be laid flat exposing as much surface area as possible and placed

on a designated cooling rack in the walk-in cooler. Product must reach 4°C (40°F) before its portioned, wrapped and dated.

o Ice Bath – This is a fast way to bring soups and sauces to a food safe temperature of 4°C (40°F). Either in a pot or an insert, product will be placed in a bath of ice and water. Ice and water level must be higher than the product level but not higher than its container as we don’t want water to seep into our product. This exposes a larger surface area to the cold causing the product to cool down quicker. Product must be stirred occasionally to allow even cooling throughout.

Defrosting Procedures o Refrigeration – Product is to be pulled from a frozen state 24h – 48h in advance and allowed to

thaw in a food safe controlled environment. This is the easiest and safest way to thaw food. o Water Bath – Product is submerged in COLD RUNNING water until it has thawed. Product must

be sealed so water does not penetrate and cause damage. Water must always be cold and constantly running, this prevents exposure to the danger zone.


Famoso Allergy Procedure Purpose To ensure that any guest with an allergy concern is taken care of, and there is no risk of an allergic reaction.

Materials

Allergy guide posted in Server drawer or binder and posted in the back of house. Sauce and Dressing ingredient list in Server drawer or binder and posted in the back of house Two clearly marked allergy peels, to only be used for allergy orders. These peels should be washed

and sanitized right after use.

Procedure Guest expresses any allergy or strict dietary concerns. Server to add the allergy modifier, under Kitchen/Bar Modifiers, to the bill. Server to let manager know about the allergy concern. Pizzaiolos to prompt manager to give ok on starting bill. Manager to talk to the guest to determine: specifics of the guest’s allergy and which items are affected

by the allergy. The Manager then explains that food will take longer as it will be made in a separate sanitized area to avoid cross-contamination.

Manager to check all ingredients of items that are affected by the allergy for possible ingredients that will cause an allergic reaction.

Manager can then give the go ahead to the pizzaiolos to make the bill. Pizzaiolo to wash and sanitizer his/her work area off line and put on a fresh pair of gloves. Pizzaiolos to make the items in the back, with all products from the walk-in cooler or dry storage. And

all items have to be put on an allergy peel. Don’t forget to make allergy flatbread for any items needing flatbread

Once items are made, if anything has to go into the oven, the stone has to be cleaned before doing so. Allergy items should be the first items into the oven, and the first out to avoid cross contamination. Once items are in the oven, metal peel and pizza cutter need to be washed and sanitized before items

are ready to be pulled out. If any fresh toppings or garnish are needed product has to come from the walk-in cooler or dry storage. Once allergy items are ran to table the manager should be informed again, so that he/she can do a

quality check for that table.

All allergies are to be handled by above procedure, unless guest gives express permission to make the items on line. Managers do not have the authority to judge how serious a guest’s allergy is.


Dough

Every single pizzaiolo is responsible for ensuring that we use only the best quality product. Our dough is the cornerstone to our business and the most important ingredient and product that we work with. It is critical that, as a pizzaiolo, you display confidence in the ability to assess the quality of our dough. This directly influences the quality execution of every pizza that leaves our kitchen. Our commitment and promise to our guests is that as a Neapolitan Pizzeria, we ensure that only the best pizzas leave our kitchen and to do so we must be using the perfect dough.

How Do I Know What Dough To Use? Using F.I.F.O. always use the oldest dough first Famoso always wants its dough to be used between 30 – 50 hours of it being made The manager on shift will always communicate what dough to use and where it is placed

What Are Characteristics Of Perfect Dough? Age – Prime Time Dough or Peak Period Dough is at its best between 30-50 hours Appearance – puffy circles that are lightly touching each other with high standing gas bubbles Texture – light and fluffy with good moisture content

Dough Tips Always inform a manager if not is not perfect (over-proofed or under-proofed) Never use cold dough – we need our dough between 12°C-20°C when in use. This is achieved by pulling

dough from the cooler at least 30 minutes in advance of use

Perfect Dough - expanded circles that lightly tough each other, with high rising gas bubbles

Under Proofed Dough – appears tight with no expansion on the circle shape and gas bubbles are not present

Over Proofed Dough – over expanded circles that are running into each other and square shape, gas bubbles have deflated

PERFECT DOUGH

UNDER-PROOFED

DOUGH

OVER-PROOFED

DOUGH


Dough Station Here you are responsible for building the base for every single Neapolitan Pizza that our guests are going to enjoy in the building! As a Dough Pizzaiolo, you are responsible for stretching every dough to the proper size, shape and consistency required to execute Perfect Pizza! Dough is the cornerstone to our success!

Dough – What are my Responsibilities? Assessing the product you are working with Properly executing the 3 step dough stretching method Communication with Toppings 1 Pizzaiolo Communication with the Manager on Shift

How is this done? • Assessing The Product You Are Working With

• Ensure you know the key identifiers of under-proofed • Ensure you know the key identifiers of over-proofed • Ensure you know the key identifiers of perfect dough

• Properly Executing The 3 Step Dough stretching method Always execute the 8 Finger Press (Step 1) Always execute the Turn and Pull (Step 2) Always execute the Bridge (Step 3)

• Communication with Toppings 1 Pizzaiolo Always call back to Toppings 1 to verify dough's needed/requested by Toppings 1 Pizzaiolo Always listen for Toppings 1 Pizzaiolos dough calling

• Communication with Manager on Shift Always know what dough we are using (what day of dough to pull) Always know where the dough you should be pulling for the shift is placed Always communicate any dough quality issues you notice throughout your shift, immediately

with the manager on shift

What do I need to be successful? What tools are needed to be successful? • Strong Communication Skills • Full knowledge of how to stretch dough properly using the 3 step dough stretching method • Need to be calm in stressful situations • How to properly evaluate dough quality • Sense of Urgency


Station Tips

• Ensure you have the proper dough pulled in advance of the rush • Ensure that your crusts are the correct size • Ensure that none of your stretched dough’s have any thin spots • Ensure that you are pulling the correct dough for the shift • Ensure that dough is stretched to the correct shape every time • Ensure you are never working with dry or cold dough • Ensure your peels are always properly/lightly floured

Station Checkpoints • Assess Dough properly in the tray (before stretch) • Enough full size and pizzetta dough's pulled in advance of use to get to room temperature • Ensure flour bowl is stocked

Assess Dough Properly once it’s been stretched! Never compromise or pass along poorly stretched dough


Toppings 1 Station “The Quarterback of the Line” Here you are responsible for topping all the pizzas as fast as possible! This station requires strong communication skills and usually splits into 2 positions, Toppings 1 and Toppings 2.

Toppings 1 – What are my Responsibilities? Bill management Communication Assessing Dough Station’s work Saucing and cheesing

How is this done? • Bill Management

• Organize bills from oldest to newest – Always prioritize the oldest bill first (First come, First Serve)

• Use writing utensil to record any bill adjustments

• Communication You are responsible for informing the dough station of the number and sizes of all dough

needed Always let your Toppings 2 know what pizza(s) you are working on You are responsible for informing the line of any verbal request(s) made by management or

FOH staff

• Assessing Dough Station’s Work Always feel every dough before you top it! If it feels dry, throw it out! Make sure your dough is always the proper size while checking for thin spots Every dough must have a uniform proper sized crust Never compromise on dough quality! Always ensure dough is perfect before topping it!

• Saucing and Cheesing Always spread sauce evenly over the middle leaving a 1” ring of crust uncovered – crust that is

covered in sauce will not rise or speckle, and remain uncooked/raw Always weigh out cheese Always distribute cheese evenly over the sauce, ensuring cheese doesn’t clump or it wont melt

What do I need to be successful? What tools are needed to be successful? • Strong Communication Skills • Writing Utensil • Full knowledge of what pizza gets what sauce • Need to be calm in stressful situations • Sense of Urgency


Station Tips

• Have Cheese weighed out in advance • Use both hands to increase speed when spreading out cheese • Always help out to the right and left when your station is not busy • Take advantage of downtime by stocking your station with backups of Sauce and Cheese • When Passing the bill to Toppings 2 call out what has been done on the bill

Station Checkpoints

• Assess Dough • Correct sauce is spread evenly with no dry spots or “Ditches” • Cheese is evenly distributed with no big clumps • Communicated any information/questions regarding the bill to the rest of the line,

management or FOH staff


Toppings 2 Pizzaiolo Station What are my responsibilities?

• Assessing Dough, Saucing and Cheesing • Topping Pizzas (avoiding magnetic toppings) • Communication with Toppings 1 Pizzaiolo • Communication with the ‘Oven Pizzaiolo’ that bills are complete and “ready

to fire”

How Is This Done? • Assessing Dough, Saucing and Cheesing

Always ensure that every dough is the proper size and shape with a uniform crust Always ensure sauce is evenly distributed with no dry spots or “Ditches” Always ensure the crust is free of sauce! Always ensure cheese is evenly distributed and not in clumps! If there are clumps, ensure you

spread them out before adding other toppings

• Topping Pizzas Using the cheat sheets, always complete the toppings as per spec unless otherwise modified

on the bill(s) as per specific guest request(s) Always avoid “Magnetic Toppings” – this happens when toppings are grouped together and

not spread out evenly All toppings must start from the sauce. No toppings should ever be in direct contact with the

dough.

• Communication with Toppings 1 Pizzaiolo Always know what your Toppings 1 Pizzaiolo is working on because it’s coming your way very

soon Always listen for any prompts from your Toppings 1 Pizzaiolo

• Communication with the ‘Oven Pizzaiolo’ that bills are complete and ‘ready to fire’ You are responsible for ensuring that items on the bill are always organized for your Oven

Pizzaiolo – First item always starts at the top (Top Down) You are responsible for communicating with your ‘Oven Pizzaiolo’ when bills are ‘ready to fire’

What Do I Need To Be Successful

• Good communication with Toppings 1 and Oven Pizzaiolos • 100% food and ingredient knowledge (ie. What is prosciutto? Artichokes?) • Need to be calm in stressful situations • Sense of Urgency


Station Tips • Station always needs to be stocked (back ups stored in toppings coolers) • Station always needs to be set up with all proper scoops and measurement tools • Always help out to the right and left when your station is not busy • Take advantage of downtime by stocking your station • Use both hands to increase your speed

Station Checkpoints • Always assess Dough ensuring dough is the proper size and shape • Always ensure that toppings are evenly distributed (no magnetic toppings) • Always ensure that all toppings being used are fresh (otherwise notify a manager immediately) • Always ensure that all guest modifications are being executed properly • Always ensure that all specs are being followed as per the cheat sheets • Always use the scoops to measure!- No hand bombing any items


Oven Station “Bring it to Life” This station is responsible for always cooking Perfect Pizzas for our guests!

What Are My Responsibilities? Cooking Perfect Pizzas Executing proper cooking specs of all oven items Assessing every item before it is cooked in the oven Communication with Toppings station(s) Communication with Finish station Communication with Salad station Proper use of the oven including temperature management (optimal

temperature control/range) Cooking Well Done Pizzas Cooking Allergies 100% to Brand Standard & Food safety standards

How Is This Done? Cooking Perfect Pizzas

Always cook pizzas at your optimal oven temperature range Never cook any pizza in the oven when it is not within the proper temperature range Always ensure that Pizzas are 100% to the proper spec before they are cooked Ensure you know the characteristics of a Perfect Pizza

Executing proper cooking specs of all oven items Ensure you are temping items that need to be temped before they are given to Finish! Ensure you know the ‘Perfect Cooked’ characteristics of all oven cooked items Always ensure the oven is within the proper temperature range before you cook any items

Assessing every item before it is cooked in the oven Ensure you know your food specs as you do not have cheat sheets to reference from your

station

Communication with Toppings Station Listening for Toppings 2 bill calls that are ‘ready to fire’ Inform Toppings if pizzas aren’t made to spec (error in spec or modified item) Inform Dough station if they need more or less flour on their peels Inform Toppings of any re-fires/remakes that require urgency

Communication with Finish When transferring items from oven to finish, need to ensure that safety is communicated on

call (Hot! Behind! Around! Etc...) Give Finish the bills for items that are in the oven Constant communication with Finish to ensure proper flow and timing of all oven items


Oven Station – cont.

Confidence and ability to properly use the oven and control the temperature within the desired optimal temperature range Ensure you know how the oven works Ensure you know how to control and manipulate the temperature Ensure you know and are very confident using all the oven controls

Cooking Well Done Pizzas Understand the characteristics of a well done pizza Ensure you know how to cook a well done pizza

Well Done Pizza Tips After completion of a 90 second Perfect Pizza, continue to cook the pizza without the flame for

3 to 4 rotations until you execute your desired outcome.

**Note – screens are not mandatory, but use one if needed to ensure the bottom is not burned or over cooked.

Execute Allergy Procedure 100% To Brand And Company Standards

What Do I Need To Be Successful? Ensure your station is set up with the proper tools (tongs, biotherm, oven mitts) Confidence and ability to use the oven 100% product & spec knowledge 100% ‘cooked’ spec knowledge of all Perfect pizzas and oven cooked items

Station Tips Constant communication with Toppings 2 is key to know what is coming your way Constant communication with Finish is key to ensure you are executing the proper flow to that

station Ensure your oven deck and stone are clean and well-maintained throughout the shift All pizzas should be given a shake test prior to being thrown into the oven – ensures pizza will

properly slide off the peel without sticking Always use tongs removing metal pans or inserts Have bus tubs available for hot pans and inserts Maintain your oven temperature within the optimal temperature range to support cooking pizzas

as well as other items to spec within the proper amount of time! Use screens whenever necessary Never pass an overcooked or undercooked pizza to Finish Always help to the left and to the right


Finish Station This station is responsible for the assembly, completion and plating of every item made in the

kitchen. You are responsible for ensuring that hot food always goes out hot and cold food always

goes out cold. As the Finish pizzaiolo, you are the last line of defence for the kitchen. You are

responsible for ensuring that nothing is put up in the pass through window unless it is made

perfectly to spec.

What Are My Responsibilities? Communication Assessing all Product Cutting and Platting

How Is This Done? Communication

Always speak just loud enough to be heard Always speak in a professional manner

Assessing all Product Always ensure that Famoso Standards are never compromised Always ensure that the everything on the bill is made to spec Always consult a Platting Guide or Manager if in question Always ensure that you are presenting the best product possible

Cutting and Platting Always ensure that you have fully cut through the pizza and the slices are free from each other Always ensure that the pizza is cut with the correct amount of slices Always ensure that the plating is accurate according to spec Always ensure that the plates are clean/dry before plating Always ensure that the plates are cleaned after cutting and platting before sending it out

What Do I Need To Be Successful? Strong Communication Skills 100% Product and Spec Knowledge 100% ‘cooked’ spec knowledge of all Perfect pizzas and oven cooked items Sense of Urgency

Station Tips Always cut the pizzas that don’t require additional toppings first Always cut pizzas first before topping them Always clean the cutter before cutting a pizza that has a different sauce Get hot food out hot and cold food out cold Make sure this station has the best looking basil in the restaurant Call “Fresh Food Up” prior to completion, this reduces the time food will sit in the pass through Be sure to have an empty bus bin underneath your station for used and/or hot inserts Always help to the left or the right when you have nothing to do and if help is not needed clean and

stock your station.

Station Checkpoints • Always work the oldest bill first until fully complete and • Always work 1 bill at a time • Always ensure the bill is made and plated to spec


Salad Station

This station is responsible for creating esthetically pleasing salads, soups and appetizers, executed

100% to spec and made as fast as possible for our guests.

What Are My Responsibilities? Make Beautiful Looking Salads/Appetizers Plating Hot Soup Toppings / Oven Communication

How Is This Done? Make Beautiful Looking Salads/Appetizers

Always ensure that items are 100% to spec Always ensure that you are not using wilted or spoiled greens Always ensure that greens are mixed well with dressing Always ensure that the rim of the salad bowl is wiped clean – Like a picture frame

Plating Hot Soup Always ensure the soup warmer is holding a minimum temp of 75°C Always ensure you temp and serve soup at a minimum of 75°C Always ensure soup is plated when needed – too early and it will become cold

Toppings / Oven Communication Always maintain constant communication with Toppings and Oven to ensure the bill is not

waiting on your items, and to ensure that they don’t sit out to long

What Do I Need To Be Successful? Strong Communication Skills Time Management Skills 100% Product and Spec Knowledge Sense of Urgency

Station Tips Keep your bills organized from oldest to newest and with what has been made and what still needs

to be made

Make all salads as soon as they are rung in and if need be keep them in the cooler until needed. If it

is a pick up bill for a later time then wait to start that order 5 to 10 minutes prior to needing it.

Make sure this station has the best looking basil in the restaurant

Always help to the left or the right when you have nothing to do and if help is not needed clean and

stock your station.

Station Checkpoints • Always ensure that products used are as fresh as possible (otherwise notify a manager immediately) • Always ensure that all greens are well covered with dressing • Always ensure that height is achieved when plating salads • Always ensure that the rim of the bowl for both soup and salad is clean, like a picture frame • Always ensure that all guest modifications are being executed properly • Always ensure that all specs are being followed as per the cheat sheets


Dish Station

This station is responsible for ensuring our Guests, Kitchen and Employees have clean and

sanitized tools required for daily operations.

What Are My Responsibilities? Chemical Testing and Proper Set Up Maintain A Clean Sanitary Work Environment Cleaning and Sanitizing Plate Ware, Cutlery and Kitchen Equipment

How Is This Done? Chemical Testing and Proper Set up

Always ensure you complete the Dish Chemical and Set Up Checklist Always ensure you test the both Sanitizers with the test strips provided Always ensure that Dish is set up prior to daily operations

Maintain A Clean Sanitary Work Environment Always ensure that all morning dishes and equipment are washed and put away prior to the

store being open Always ensure the dirty dish shelf is clean and organized for easy maintenance Always ensure a garbage can is accessible for FOH staff Always ensure that your sink water gets changed. Sitting water can be a home for bacteria Always ensure that plate ware or equipment be put away, stacked accordingly and in its

proper home

Cleaning and Sanitizing Plate Ware, Cutlery and Kitchen Equipment Always ensure plate ware is dry and free of debris prior to stacking and being put away Always ensure that when washing cutlery the Cutlery Procedure Chart is followed Always ensure that all kitchen equipment is washed properly and put away in its proper home

What Do I Need To Be Successful? Time Management and Organization Skills Sense of Urgency

Station Tips Understand that without Plate Ware, Cutlery and Kitchen equipment the restaurant can not function Stay ahead by always having a rack of dishes ready to go in before the dishwasher finishes its cycle Stack same size plates together and keep the dirty dish drop shelves organized Soaking objects prior to scrubbing makes cleaning them easier Not every object needs to be scrubbed before washing, only ones with debris stuck or burnt to it

need scrubbing.

Station Checkpoints • Always ensure Dish Chemical and Set Up Checklist is completed • Always ensure that the Dish Area is clean and organized • Always ensure that Cutlery and Plate Ware are washed when racks and stacks are full or high


Prep Essentials There are 3 prep positions that are usually scheduled during the day and usually start prior to the restaurant opening time.

Lead Prep Secondary Prep Line Set Prep

All of the restaurant’s recipes and portioned items are organized between the above 3 positions. Each position is responsible for completing the daily-required product preparations needed for restaurant operations. It is the completion of these lists that give the store enough “ready product” to be successful in making food for our guests. With each of these positions comes a prep list for the day. This list is compiled by:

1. Counting all items that have already been prepped from previous days and are considered “ready product” giving you a total of PREP ON HAND

2. Comparing it to your PAR which is the amount required for the day 3. Calculating the difference between PREP ON HAND (-) PAR leaves you with what

is needed to make. Below are a few prep list priorities that will ensure you are set up for success:

When prioritizing your list, always start with any items that you have zero of o These items need to be made first or before you are open for business

Always start the longer prep time items earlier in your day and get them out of the way

o Items with shorter prep times are easier to complete if time becomes an issue.

From top to bottom, the count sheet is laid out in order from items taking the longest prep time to shortest. Top Chef Items are grouped together at the bottom because these change out every 6 months. Some of these items may have a longer prep time than others so be sure to keep that in mind when prioritizing your list.


Famoso Prep Chart At the center of every activity in the kitchen is our Prep Chart. It determines how much food preparation needs to be done, how many pizzas you will cook each day, how many plates you will wash each day, etc. It is extremely important not only to be familiar with your Prep Chart, but to also use it as a basis for all kitchen planning and systems.

The Prep Chart Can Be Broken Down Into Great Detail In Order To: Determine preparation levels. Determine ordering levels. Support operations volumes for all food products

Purpose: It is to determine the required amount of preparation for all menu items to ensure proper stock levels for a successful service on each day of business. These stock levels are referred to as Pars.

Filled Out By: All pizzaiolos & managers who do prep must fill out the prep chart each day

Filling Out The Prep Chart: Each prep position has an assigned prep count sheet depending on what the persons start time is. Once the person arrives it is their responsibility to locate their count sheet and proceed to do a physical count of all the items on their count sheet. Upon completion of their count sheet they must transfer that information to the prep chart. 1. The prepper does a physical count of all the prep items and records this information

on their count sheet. While doing so they are also checking quality and storage handling of all items.

Note: If for any reason products must be discarded, first bring it to a manager for their approval and second it must be recorded properly on the wastage sheet for the day. A notation should be made highlighting problems to implement corrective action:

Storage problems, over prepping, Poor product rotation, inaccurate par levels Food preparation errors, not following specs

2. Once the counts are recorded, the prepper will go to the prep chart, record the count

numbers in the appropriate day column and compare them to the par for that item on the appropriate day.


3. When the first columns are complete, the "Prep Today" triangle is determined by

PAR - COUNTS = NEEDS Each Box Is Divided Into 4 Triangles

Items with zero Prep on Hand have that triangle coloured

in yellow Item with zero Prep Today have that triangle coloured in

green Items with Re Prep require should be communicated to

your manager (possible increase of par required) Yesterday’s Prep on Hand + Yesterday’s Prep Today +

Yesterday’s Re Prep - Current day’s Prep on hand = Yesterday’s Total usage

Prep On Hand This is the amount of each item that is left over from the previous day’s prep production. This is the

opening count. This number is entered in the left triangle. If this number is zero, color the triangle Yellow (this would

be priority production). This is the amount of product that is carried over from the day or days before. Analyzing the Prep on

Hand numbers helps the management team determine whether too much or too little of a particular item is being prepped.

Prep Today This is the amount of each item to be produced each day. It is calculated by subtracting the “Prep On

Hand” from the “Par”. For example: if the par level is 15 and there are 5 on hand, 10 should be prepped. If this number is zero, color the triangle green.

Re Prep This is where to record any production of any items AFTER the first prep production is completed.

This would include items that require a second prep that day, or items that weren’t needed during the first prep but now are due to heavy usage during the day.

This is usually unexpected prep. Re Prep signals problems with set par amounts. Re Prep requires immediate correction & CM action plan to address shift issues. The Re Prep triangle can also be used to record Night Prep

Total Usage

This is calculated for the previous day AFTER the Prep on Hand for the current day is counted. Yesterday’s Prep on Hand + Yesterday’s Prep Today + Yesterday’s Re Prep – Current Day’s Prep on Hand = Yesterday’s Total Usage.

**NOTE** Usage for each item should be carefully calculated and filled out by the prep staff as they are filling out their prep chart each day.

PREP TODAY

PREP ON

HAND

TOTAL USAGE

RE PREP


Prep Charts Are Done Per 4 Week Period As Opposed To By Calendar Month

There are 28 columns consisting of 4/ 7-day weeks.

When Setting Up Your New Prep Chart Each Period You Will Need To 1. Fill out your Period title 2. Fill out the date range of your Period 3. Fill in the Calendar dates above each 'Day of the Week' Fill in your par levels (Par levels must always be written in pencil so that they can be easily change to react to issues and changes in business flow)

Special Events Write in any special events that fall inside the period on the appropriate day. Being aware of special events allows you to adjust you pars accordingly when business flow falls outside the norm.


Daily Prep Count Sheets

To instill a sense of responsibility in our staff we want them to take action and be accountable for their day. The daily count sheet has all the information that a daytime pizzaiolo needs to complete their day and leave the restaurant with all duties done.

Purpose To ensure that all items are counted properly and that the products that will be prepped meet the Par level of that item for that day. This sheet also promotes a sense of owner ship for that person and their station.

Responsibility The individual prepper is responsible for each of their stations and daily routines. With that being said there is flexibility to the routines, if it is a busy day and one pizzaiolo is done, they can help get everyone out on time. If it is a slow day and that person is done, they may be sent home and duties passed on to another teammate

Preparation At the beginning of each week, usually Sunday, the manager must print off current count sheets pertinent to that month of prep. The current week’s date is then filled out and any extra duties for that week should be assigned.

How do I fill out my count sheet? Record product amounts or counts in the left side of the box on the count sheet

Using the Prep Chart compare the amount of the product to the Par for that product on the

appropriate day.

Par – Counts = Needs or Prep Today

Note: If the count exceeds the par for that day, the item does not need to be prepped

Record your needs in the right side of the box on the count sheet

Highlight items that do not need to be prepped

Highlight items as soon as they are completed


Prep Positions Lead Prep

The lead list consists of all of our complex recipes that use the bulk of the equipment. These recipes take the longest of all prep so managing your time is very important. This person will be the last to be called to the line for help during the lunch rush and the first to return back to completing their list.

Secondary

Of the 3 lists this one has the most items that require the least amount of time to prep. Knife skills and portioning are the major focuses for completing these items. This list is in order so that items can be grouped together using the same prep method. This makes it easy to multitask. o Example: All meats are grouped together so you can grab them all in 1 trip to the

cooler, get them prepped and wrapped then placed back in the cooler within an hour.

This station is also responsible to:

Set up the dish area, check and test chemicals and record the info on the Chemical Check list.

Ensure that sinks are clean and one is filled with hot water and detergent. Run the dish machine once and test the chlorine using the chemical test

strips –record the info on the Chemical Check list and inform management if chlorine levels are to high or to low.

Make sure all chemicals are full or that they have a back up. Anything that doesn’t inform management.

Line Set

This list is the most crucial for time management because the line needs to be ready for service when the doors open. At the top of the list are the items that need to be roasted in the oven and require the longest prep time. The goal is to free up the oven for when the store is open for business so guests meals are not compromised. The best way to accomplish this is by understanding the ORDER OF OPPERATIONS.

What Are My Responsibilities? Completing the counts Completing the Line Set Equipment List Completing all ‘0’s Completing all Roasted Items Opening the Line Every Dish Made


How Is This Done? Completing The Counts

Always physically count items do not guess or estimate Items usually have 2 homes, in the Cooler and On Line, ensure everything is counted

Completing The Line Set Equipment List

Always ensure the correct tools are with the proper products Always ensure the line is ready to function prior to prepping

Completing all ‘0’ First

Always make anything we have zero of first to ensure we have it for service Always know that if it is in the building then we have it

Completing all Roasted Items

Always ensure that any item that needs to be roasted is done prior to being open as it frees up the oven for service

Opening The Line

Always have the line ready for service 15 mins prior to being open as this gives you an opportunity to catch anything you may have missed

Every Dish Made

Always ensure the guest’s need’s are met before yours Always ensure Famoso Standards are never compromised Always ensure that every bill is done as fast it can be

What Do I Need To Be Successful? Full understanding of the Order of Operations Dedication to routine Time Management skills 100% knowledge of every Station 100% product & spec knowledge 100% ‘cooked’ spec knowledge of all Perfect pizzas and oven cooked items Sense of Urgency

Prepping Tips Always start with items that require the longest prep time. Ensure that any products you have ZERO of get finished before the restaurant opens. “Go shopping” – key is to minimize the amount of travel you have to do during the day. The more

you can grab in one trip the more efficient and faster you will be. Multitasking – while items are roasting or cooling use this time for cutting or portioning products. C.A.Y.G. – Clean As You Go – Keeping a clean work area is always the safest and most efficient way

to be successful in the kitchen. Always wash your own dishes and keep a tidy dish station as there will not be a dishwasher during you shift.


Typical Day & Night Shift

Typical Day Shift Sign In on POS terminal Check Focus Board for position and daily goals/objectives Do counts Organize prep list Begin prep while cleaning as you go Help with lunch rush and get back to prepping Line Set remains on line throughout the day and is responsible for stocking the line for

the night shift Complete prep list and weekly cleaning duties – MUST be checked my a manager Put your Prep List numbers on the Prep Chart and calculate the previous days usages With Managers permission Sign Out on POS terminal

Typical Night Shift Sign In on POS terminal Check Focus Board for position and nightly goals/objectives Check station and stock if necessary Dinner Rush Help to the Left and to the Right if your station is not busy Clean, flip and stock station Sweep and mop Line Checked with a manager walk through Sign Out on POS Terminal

Pizzaiolo Training Guide · 6 These documents are the property of FAMOSO INC. and may not be...

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Transcript of Pizzaiolo Training Guide · 6 These documents are the property of FAMOSO INC. and may not be...