Occupational Cross Training Prep. Set. Serve. Occupational Cross Training Copyright © OTEC 2016

Learning Agenda Professionalism Working Efficiently – Time Management Health & Safety Knives Cooking Methods Setting the Table Serving Beverages Exceptional Customer Service

Your Experiences Thus Far… Based on your workplace training, what are some of the impressions you have of the food & beverage services industry? Discuss an example of a positive experience you’ve had during your placement What happened? Who was involved? (i.e. co-workers, customers) What are some of the challenges you’ve experienced during your placement?

Professionalism Cooks who can effectively manage themselves, the kitchen and their team understand that professionalism is an important part of their job Success as a food & beverage server depends largely on the way guests perceive you Professionalism is based on three main factors: Attitude Behaviour Communication What does professionalism mean to you?

Video: What does professionalism mean to you? http://www.youtube.com/watch?v=K3L-_Nbki0Q

Professionalism Standards Present a professional image Behaviour and attitudes Appearance Take responsibility Manage time Demonstrate knowledge of operations Comply with policies and legislation Demonstrate interpersonal skills Work as part of a team Communicate with others effectively

Professional Attitude Why is a positive attitude important? How does someone demonstrate a positive attitude?

Professional Appearance Did you know... First impressions are formed in the first 2 seconds of coming into contact with a company and its employees How does professional appearance contribute to health and safety?

Professional Appearance Source: Modoleen Fashion House - http://www.modoleen.com/uniform-design/kitchen-chef/

Professional Appearance Cook's uniform has developed out of necessity Origin of uniform traceable back to more than 400 years ago Uniform redesigned by chef Marie-Antoine Carême in middle of 1800’s White = cleanliness and professionalism Double-breasted jacket = protection and hides stains

Professional Appearance Traditional toque Beanie Baseball cap Source: http://www.chefworld.com.au

Professional Appearance Neckerchief Source: http://www.chefworld.com.au

Professional Appearance

Visualizing Restaurant Operations Time Managment Visualizing Restaurant Operations http://www.youtube.com/watch?v=FhGtwCwCAvs

Working Efficiently Making the best use of time to meet deadlines Using a schedule Prioritizing tasks Organizing work stations, production and storage areas Using excess products cost-effectively Mise en place Continuous and concise communication

Health and Safety Standards Follow safe food handling and sanitation practices Follow WHMIS guidelines Identify fire hazards Follow and emergency procedures; respond to emergencies Use equipment, tools and machinery safely

Hazardous Analysis Critical Control Point Health and Safety What does the acronym HACCP stand for? Hazardous Analysis Critical Control Point

Health and Safety HACCP Principles http://www.youtube.com/watch?v=mE-q9W4jqQg

Workplace Hazardous Materials Information System Health and Safety What does the acronym WHMIS stand for? Workplace Hazardous Materials Information System There are 3 components: Labels Material Safety Data Sheets Employee education programs

Components of Fire Oxygen Heat Fuel

A B C D Fire Safety Do you recognize any of these fire symbols? Can you explain what they represent? A B C D

Food Storage https://www.youtube.com/watch?v=wcOt8pEn_7k

Inventory Control Record spillage and breakage Figures help account for differences between inventory and what is sold When not balanced, this may indicate losses caused by reasons such as theft Check new stock when received Compare goods received with packing slip or purchase order Advise supervisor about any discrepancies

Inventory Control Take inventory on a regular basis Never skip or delay taking a scheduled inventory Count inventory When the establishment is closed Ensure count is accurate Work with a partner – one counts, one records Arrange items on inventory sheet in same order as they appear on the shelves

Essential Knives and Techniques http://www.youtube.com/watch?v=zGQltxIipFg

Choosing the Right Kitchen Knife http://www.youtube.com/watch?v=pKgGlpe45T0

Whetstone Knife Sharpener http://www.youtube.com/watch?v=yzFzop12n68

3 Stone Knife Sharpener http://www.youtube.com/watch?v=B2zbEHBJclQ

Cutting Boards http://www.youtube.com/watch?v=tBd6nNSkNI0

Anatomy of a Chef’s Knife

Cutting Techniques https://www.youtube.com/watch?v=F1fKNkqF64s

Cooking Methods What are some examples of different cooking methods? Why do we need to have a thorough understanding of proper cooking methods?

Cooking Methods https://www.youtube.com/watch?v=mBT5O3OXXkY

Preparing, Serving & Cleaning Dining Areas Video: Preparing the Dining and Bar Areas, Serving Food & Beverages, Cleaning Areas http://www.youtube.com/watch?v=dcTddt9VcQw

Providing Exceptional Service Video: How to set a table – formal dining http://www.youtube.com/watch?v=b8F0a1SsyK8

Providing Exceptional Service Video: How to set a table – informal dining http://www.youtube.com/watch?v=f2Vs4jijphc

Proper Place Setting Serviette (napkin) Service plate Soup bowl Bread & butter plate with butter knife Water glass White wine Red wine Fish fork Dinner fork Salad fork Service knife Fish knife Soup spoon Dessert spoon and cake fork

Serving Beverages Video: The art of serving wine http://www.youtube.com/watch?v=H3d2QfsPMLw

Serving Beverages Video: Ontario Wines at the LCBO http://www.youtube.com/watch?v=4HizRsfmKsA

Video: Beer – The Perfect Pour Serving Beverages Video: Beer – The Perfect Pour http://www.youtube.com/watch?v=GxC1T3akEuQ

Exceptional Customer Service

AODA – Accessible Customer Service Website: http://www.mcss.gov.on.ca/en/serve-ability/index.aspx

AODA – Accessible Customer Service

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