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

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

3. 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?

4. 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?

5. Video: What does professionalism mean to you?

6. 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

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

8. 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?

9. Professional Appearance
Source: Modoleen Fashion House -

10. 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

11. Professional Appearance
Traditional toque
Beanie
Baseball cap
Source:

12. Professional Appearance
Neckerchief
Source:

13. Professional Appearance

14. Visualizing Restaurant Operations
Time Managment
Visualizing Restaurant Operations

15. 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

16. 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

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

18. Health and Safety HACCP Principles

19. 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

20. Components of Fire
Oxygen
Heat
Fuel

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

22. Food Storage

23. 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

24. 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

25. Essential Knives and Techniques

26. Choosing the Right Kitchen Knife

27. Whetstone Knife Sharpener

28. 3 Stone Knife Sharpener

29. Cutting Boards

30. Anatomy of a Chef’s Knife

31. Cutting Techniques

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

33. Cooking Methods

34. Preparing, Serving & Cleaning Dining Areas
Video: Preparing the Dining and Bar Areas, Serving Food & Beverages, Cleaning Areas

35. Providing Exceptional Service
Video: How to set a table – formal dining

36. Providing Exceptional Service
Video: How to set a table – informal dining

37. 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

38. Serving Beverages Video: The art of serving wine

39. Serving Beverages Video: Ontario Wines at the LCBO

40. Video: Beer – The Perfect Pour
Serving Beverages
Video: Beer – The Perfect Pour

41. Exceptional Customer Service

42. AODA – Accessible Customer Service
Website:

43. AODA – Accessible Customer Service

44. Thank You!