Breakfast Items
Training Flyer - Quality
Breakfast Items “In the UK, over 280 million breakfasts are eaten outside of the home each year. To make sure we remain the market leader for breakfast, we need to ensure that every customer receives Gold Standard breakfast items that keep them coming back for more”
What the Customer Expects Customer Expectations for Muffins • Brown, uniform toast (not burnt) • Good heat penetration • Slightly crisp, with a tender resilient, slightly moist texture
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place: 1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand
Customer Expectations for Bagels
• Golden brown shiny surface, with an irregular hole in the middle • Slight crisp, with a tender, chewy, slightly moist texture
3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
Customer Expectations for Hash browns • Hot and slightly salty
• Crispy outside, distinctive pieces of moist potato inside • Golden brown
Customer Expectations for Rostis • Hot
• Crispy outside, with moist potato inside • Golden brown
Customer Expectations for Pancakes • Golden brown • Airy texture • Sweet
Customer Expectations for Porridge • Smooth and creamy
• Even distribution of oats throughout
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready? Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary freezers and chillers. • Check dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must be checked to ensure products are used in correct rotation • If stock is used out of rotation, older products will expire before they can be used, which will affect the restaurant’s profit and may also result in stock shortages
• Glossy surface Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering this great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re preparing breakfast items. Remember to find your own opportunities too.
Stock 24/2 - Breakfast Items
• Ensure there is a sufficient supply of dry stock available, including: • Wrap boxes • Hash Brown bags • McMuffin wraps • Bagel wraps • Breakfast bases and lids • Oatso Simple sachets • Porridge sleeves, cups and lids • Bacon roll bags • Ensure there is a sufficient supply of defrosted product available • Check that no products have exceeded their secondary shelf life • Ensure all defrosting stock is labelled with ‘ready at’ and ‘use by’ dates and times
1
Training Flyer - Quality Breakfast Defrosting
Back Bacon
Bacon Roll Bun
Gas/Electric/LOV Fryers
Defrost/ Tempering (if applicable)
Secondary Shelf Life Sealed Pack
Secondary Shelf Life Open Pack
Secondary Shelf Life In Use
24 hours chilled
7 days chilled (inc. defrost)
N/A
As preset 48 hours chilled in selaed pot or 2 hours ambient in sealed pot
Defrost
2 hours - 1 tray 4 hours - rack
48 hours ambient (inc. defrost)
12 hours - stack Bagels
Defrost 2 hours - 1 tray 4 hours - rack
72 hours ambient (inc. defrost)
Use first within secondary shelf life
48 hours ambient (inc. defrost
Use first within secondary shelf life
4 days chilled (inc. defrost)
Discard at the end of the Breakfast shift, keep covered when not in use
99 hours (inc. defrost)
36 hours, open bag must be folded over
12 hours - stack English Muffins
Defrost 2 hours - 1 tray 4 hours - rack 12 hours - stack
Pancakes
Tortilla Wraps
12 hours chilled
24 hours (single layer) ambient
Use first within secondary shelf life
As 'Open Pack' Keep covered when not in use As 'Open Pack' Keep covered when not in use As 'Open Pack' Keep covered when not in use As 'Open Pack'
Cooking Time
180 seconds (3 minutes)
Cooking temperature
175ºC
Warm-up time
45 minutes
Microwave 1000 Watt
1100 Watt
1 set of Pancakes
55 seconds
55 seconds
2 sets of Pancakes
95 seconds
95 seconds
1 pot of Porridge
78 seconds
78 seconds
Clean Area
• A rea should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Toasting Items Toasting Muffins Action
Description
Separate muffins
Place the muffin in the palm of one hand and place the other hand at a 90 degree angle on the top of the muffin. Grasp the muffin between your fingertips and the heel of the palm of your hand. Firmly squeeze with both hands and the muffin should separate easily
Place muffins on bun spatula
Place the muffins (crowns and heels) cut side up on a bun spatula
Insert muffin halves into muffin toaster and activate timer
For 4-6 muffins, close the toaster door to activate the timer for 55-70 seconds
Remove bun spatula
Remove the bun spatula, leaving the muffins inside the toaster
When timer sounds, deactivate timer
For 4-6 muffins, open the toaster door to deactivate the timer
Remove muffins from toaster
Insert the bun spatula and remove the muffin halves from the toaster. If they are not sufficently toasted, return them to the toaster as required. If they are burnt, discard them and toast another run
Keep covered when not in use 36 hours, keep bag folded over when not in use
Lift cases of product with special care. Bend your knees and lift with your legs, not your back
Caution
Butter Decanting
• Remove the butter from main chiller • Leave the butter to stand at room temperature until it becomes runny (30-60 minutes)
For 1-3 muffins, close the toaster door and push the black button to activate timer for 50-55 seconds
• Gently pour the butter into clean squeezy bottles. (Note: If there is any moisture in the bottles, dry them with kitchen towel) • Label the bottles with a shelf life of 48 hours
Equipment Checks
Ensure all required equipment is available and in good working condition. • Ensure all types of tongs are available - green, black, silver and red • Ensure adequate baskets, transfer trays and vat skimmers are available • Set up squeezy bottles for butter, ketchup and brown sauce
For 1-3 muffins, open the toaster door and deactivate the timer by pushing the black button
• Ensure an adequate number of green stir sticks are available for preparing porridge • Correct colour-clipped UHC trays available
Toasters
Compression Setting
Temperature
Toast Cycle
Warm-Up Time
Vertical Toaster
4C
293ºC
17 seconds
30 minutes
Muffin Toaster (with EPROM chip)
N/A
N/A
85-125 seconds (1-3 muffins)
30 minutes
Muffin Toaster (without EPROM chip)
N/A
If the product is not right, do not serve it. Adjust the toaster timer accordingly Place the muffins in UHC tray
Place a maximum of 6 muffins in a 1/3 size fried product UHC tray with a wire insert. Muffins should be stacked with the crown on top of the heel, both cut side up. Muffins should not overlap
Place muffins in UHC
Place the tray into the UHC and activate the timer for 15 minutes
90-130 seconds (4-6 muffins) N/A
50-55 seconds (1-3 muffins) 55-70 seconds (4-6 muffins)
30 minutes
2
Training Flyer - Quality Toasting Tortillas Action
Description
Respond to KVS and place tortilla in toaster
As an order appears on the KVS screen, pick up the tortillas, a maximum of two at a time, and with the moon side facing upwards, fold loosely into thirds as shown so that the moon side now faces inwards. Place the tortillas vertically into the heel slot of the vertical toaster
Frying Items Cooking Hash Browns/Rostis Action
Description
Set correct basket on pan with wire rack
Placing the basket on the pan with wire rack helps to catch any coating that falls from the portions. This keeps the coating from falling into the vat when loading product in baskets (which would shorten the life of the oil) Use the dedicated hash brown basket for hash browns and the green-handled half basket with dividers for rostis
NB: The moon side should not be on the outside as it will be more difficult to see the line which is created when the tortilla is toasted. This line helps as a guide when dressing Prepare box
Position on tray liner
While you are waiting for the buns to toast, pull out a clean tray liner and box for the order. Attach grill slips if appropriate
Load basket
Remove the required hash browns/rostis from the freezer. Insert up to 8 hash browns or rostis into the relevant basket
Lower basket into fryer
Lower the basket into the fryer (175ºC) and press the button to activate the timer (180 seconds). Make sure the hash browns/rostis are fully submerged in the oil in order to ensure they are fully cooked
Remove product
When the timer beeps, carefully lift the basket to remove the product from the oil and tilt the basket over the fryer to allow it to drain for 5-10 seconds
Transfer product
Transfer the hash browns to a wire rack without a tray in the fry station and use a timecard to apply a holding time of 10 minutes. Bag the hash browns as needed, using the green tongs to place them into the packaging. Place them upright in the fry rack during high volume
Remove the tortilla from the vertical toaster and place onto the wrap packaging OR tray liner with the lined side of the tortilla facing up (moon side facing down). Ensure the line is horizontal. NB: The line across the centre of the tortilla should be used as a guide when dressing Ensure the tortillas are an even temperature, and not burnt or torn. Any tortilla not meeting quality standards should be discarded into a red waste bin
Toasting Bagels Action
Description
Place bagel into toaster
Place both the crown and the heel side of the bagel into the heel side of the vertical toaster. The cut sides of both the heel and crown should be facing the teflon of the toaster. A maximum of 2 bagels should be toasted at one time
Remove bagel from toaster
Once the toasting cycle has been completed, remove the bagel from the landing zone of the vertical toaster
Place bagel onto wrap
Place the bagel crown onto the correct section of the multi-use wrap and place the heel on the opposite corner. Dress the bagel as required or pass it down to the UHC trolley to be assembled
Note
Transfer the rostis to a green 1/3 size fried product UHC tray with a wire insert. Place the tray into the UHC and activate the timer for 20 minutes
Bagels toasted in the vertical toaster must not be held in the UHC, they should be toasted to order
3
Training Flyer - Quality
Microwaving Items Microwaving Oatso Simple Porridge Action
Description
Prepare cup and sleeve
Place an Oatso Simple sleeve onto the plastic cup
Pour Oatso Simple
Open one sachet of Oatso Simple and pour it into the cup
Microwaving Pancakes and Syrup/Sausage Action
Description
Prepare pancakes on base
Take out a packet of pancakes from the chiller, remove three pancakes from the packet and place them onto breakfast base. They should be placed with a 2.5cm overlap.The darker smoother side should be upward facing
Place pancakes into microwave
Place the pancakes into the microwave and select the appropriate setting: • One set - 55 seconds • Two sets - 95 seconds
Pour milk
Remove the milk bottle from the chiller (Note: Only chilled milk can be used) Pour chilled milk over the oats until the milk is level with the bottom of the two black lines on the inside of the cup. Return the milk to the chiller
Remove from microwave
Once the cooking cycle is complete, remove the pancakes from the microwave
Add sausage patty if required
For pancakes and sausage, remove the cooked sausage patty from the UHC using black tongs and place it under the pancakes so that sausage is still visible
Lid product and place in transfer bin
Place a lid on the pancakes and transfer them to the production bin, using a time card to apply a holding time of 10 minutes
Making People Feel Good Place cup into microwave
Place the cup into the centre of the microwave. Do not place the lid onto the cup. Cook one porridge at a time for 78 seconds in a 1000/1100 watt microwave
In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Loading hash brown and rosti baskets away from the vat to help maintain oil quality • Having the correct oil level in the vat to maintain high standards • Making porridge special by filing the milk to the correct line and not forgetting to stir it once its cooked
Remove cup
When the cooking cycle is complete, remove the pot from the microwave
Stir porridge
Use a clean green stir stick to stir the porridge thoroughly to remove any lumps. Stir swiftly for 15-20 seconds
After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re part of the kitchen team preparing breakfast items and when you’re interacting with customers or Crew while on shift.
Place used stir stick in pot
2 empty pots should be prepared at the start of the shift one for clean green stir sticks and one for used ones Once used, place the green stir stick in the second pot. As required, spray off the green stir sticks and place them in the clean pot for re-use Every 2 hours, clean the green stir sticks using the 4-step cleaning method
Place lid on product and transfer to production bin
Place a lid on the Oatso Simple and transfer it to the production bin, using a time card to apply a holding time of 10 minutes
4
Breakfast Items “In the UK, over 280 million breakfasts are eaten outside of the home each year. To make sure we remain the market leader for breakfast, we need to ensure that every customer receives Gold Standard breakfast items that keep them coming back for more”
What the Customer Expects Customer Expectations for Muffins • Brown, uniform toast (not burnt) • Good heat penetration • Slightly crisp, with a tender resilient, slightly moist texture
Are you Ready to Work? Uniform
Uniform is neat and clean (including apron). Badge is worn. Hair is away from face, completely under hat. Hairnet is worn (if necessary).
How to Wash Hands Properly
Hands must be washed using the following steps to ensure proper cleaning takes place: 1. Wet hands with warm water 2. Dispense one shot of AMH into the palm of the hand
Customer Expectations for Bagels
• Golden brown shiny surface, with an irregular hole in the middle • Slight crisp, with a tender, chewy, slightly moist texture
3. Rub hands and wrists for about 20 seconds. Rub all areas of the hands including the front and back of the hand, between all fingers and around and under the nails 4. Rinse hands thoroughly in warm, running water. Allow the water to run downward from the wrist towards the fingertips 5. Dry hands completely using a hand dryer or paper towels. Never use an apron or clothing to dry hands
Customer Expectations for Hash browns • Hot and slightly salty
• Crispy outside, distinctive pieces of moist potato inside • Golden brown
Customer Expectations for Rostis • Hot
• Crispy outside, with moist potato inside • Golden brown
Customer Expectations for Pancakes • Golden brown • Airy texture • Sweet
Customer Expectations for Porridge • Smooth and creamy
• Even distribution of oats throughout
Hands must be washed and dried thoroughly whenever they could have been contaminated and following the timed hand-washing system. This means every 30 minutes when working in the kitchen and hourly when working on the front counter, Drive-thru or dining area.
Is your Station Ready? Stock 24/2
Ensure sufficient stock is available - 24 hours of dry stock and 2 hours in secondary freezers and chillers. • Check dates • Products must be selected using FIFO (First In, First Out). New stock must be shelved behind old stock. When stocking up, best before and use by dates must be checked to ensure products are used in correct rotation • If stock is used out of rotation, older products will expire before they can be used, which will affect the restaurant’s profit and may also result in stock shortages
• Glossy surface Make it special for the customer by exceeding their expectations.
Your Role in Delivering an Exceptional Customer Experience When our customers visit they expect great Quality, Service & Cleanliness (QSC). This means they want quality food that is hot and fresh, served in a clean and safe environment and by Crew who are friendly and create an exceptional experience. If we deliver this, we’ll meet our vision to give the customer what they want, each visit, every time. We are all responsible for delivering this great experience our customers expect. The Vital Ingredients are our guide to our everyday behaviours and actions that help us achieve this, wherever we are working. Look out for the Vital Ingredients symbols throughout the flyer that will give you examples of how you can demonstrate the behaviours and actions when you’re preparing breakfast items. Remember to find your own opportunities too.
Stock 24/2 - Breakfast Items
• Ensure there is a sufficient supply of dry stock available, including: • Wrap boxes • Hash Brown bags • McMuffin wraps • Bagel wraps • Breakfast bases and lids • Oatso Simple sachets • Porridge sleeves, cups and lids • Bacon roll bags • Ensure there is a sufficient supply of defrosted product available • Check that no products have exceeded their secondary shelf life • Ensure all defrosting stock is labelled with ‘ready at’ and ‘use by’ dates and times
1
Training Flyer - Quality Breakfast Defrosting
Back Bacon
Bacon Roll Bun
Gas/Electric/LOV Fryers
Defrost/ Tempering (if applicable)
Secondary Shelf Life Sealed Pack
Secondary Shelf Life Open Pack
Secondary Shelf Life In Use
24 hours chilled
7 days chilled (inc. defrost)
N/A
As preset 48 hours chilled in selaed pot or 2 hours ambient in sealed pot
Defrost
2 hours - 1 tray 4 hours - rack
48 hours ambient (inc. defrost)
12 hours - stack Bagels
Defrost 2 hours - 1 tray 4 hours - rack
72 hours ambient (inc. defrost)
Use first within secondary shelf life
48 hours ambient (inc. defrost
Use first within secondary shelf life
4 days chilled (inc. defrost)
Discard at the end of the Breakfast shift, keep covered when not in use
99 hours (inc. defrost)
36 hours, open bag must be folded over
12 hours - stack English Muffins
Defrost 2 hours - 1 tray 4 hours - rack 12 hours - stack
Pancakes
Tortilla Wraps
12 hours chilled
24 hours (single layer) ambient
Use first within secondary shelf life
As 'Open Pack' Keep covered when not in use As 'Open Pack' Keep covered when not in use As 'Open Pack' Keep covered when not in use As 'Open Pack'
Cooking Time
180 seconds (3 minutes)
Cooking temperature
175ºC
Warm-up time
45 minutes
Microwave 1000 Watt
1100 Watt
1 set of Pancakes
55 seconds
55 seconds
2 sets of Pancakes
95 seconds
95 seconds
1 pot of Porridge
78 seconds
78 seconds
Clean Area
• A rea should be kept clean and tidy during the shift, using Clean-As-You-Go (CAYG) • Clean cloths should be used, and changed every 30 minutes • Floors should be kept clear, clean and dry
Toasting Items Toasting Muffins Action
Description
Separate muffins
Place the muffin in the palm of one hand and place the other hand at a 90 degree angle on the top of the muffin. Grasp the muffin between your fingertips and the heel of the palm of your hand. Firmly squeeze with both hands and the muffin should separate easily
Place muffins on bun spatula
Place the muffins (crowns and heels) cut side up on a bun spatula
Insert muffin halves into muffin toaster and activate timer
For 4-6 muffins, close the toaster door to activate the timer for 55-70 seconds
Remove bun spatula
Remove the bun spatula, leaving the muffins inside the toaster
When timer sounds, deactivate timer
For 4-6 muffins, open the toaster door to deactivate the timer
Remove muffins from toaster
Insert the bun spatula and remove the muffin halves from the toaster. If they are not sufficently toasted, return them to the toaster as required. If they are burnt, discard them and toast another run
Keep covered when not in use 36 hours, keep bag folded over when not in use
Lift cases of product with special care. Bend your knees and lift with your legs, not your back
Caution
Butter Decanting
• Remove the butter from main chiller • Leave the butter to stand at room temperature until it becomes runny (30-60 minutes)
For 1-3 muffins, close the toaster door and push the black button to activate timer for 50-55 seconds
• Gently pour the butter into clean squeezy bottles. (Note: If there is any moisture in the bottles, dry them with kitchen towel) • Label the bottles with a shelf life of 48 hours
Equipment Checks
Ensure all required equipment is available and in good working condition. • Ensure all types of tongs are available - green, black, silver and red • Ensure adequate baskets, transfer trays and vat skimmers are available • Set up squeezy bottles for butter, ketchup and brown sauce
For 1-3 muffins, open the toaster door and deactivate the timer by pushing the black button
• Ensure an adequate number of green stir sticks are available for preparing porridge • Correct colour-clipped UHC trays available
Toasters
Compression Setting
Temperature
Toast Cycle
Warm-Up Time
Vertical Toaster
4C
293ºC
17 seconds
30 minutes
Muffin Toaster (with EPROM chip)
N/A
N/A
85-125 seconds (1-3 muffins)
30 minutes
Muffin Toaster (without EPROM chip)
N/A
If the product is not right, do not serve it. Adjust the toaster timer accordingly Place the muffins in UHC tray
Place a maximum of 6 muffins in a 1/3 size fried product UHC tray with a wire insert. Muffins should be stacked with the crown on top of the heel, both cut side up. Muffins should not overlap
Place muffins in UHC
Place the tray into the UHC and activate the timer for 15 minutes
90-130 seconds (4-6 muffins) N/A
50-55 seconds (1-3 muffins) 55-70 seconds (4-6 muffins)
30 minutes
2
Training Flyer - Quality Toasting Tortillas Action
Description
Respond to KVS and place tortilla in toaster
As an order appears on the KVS screen, pick up the tortillas, a maximum of two at a time, and with the moon side facing upwards, fold loosely into thirds as shown so that the moon side now faces inwards. Place the tortillas vertically into the heel slot of the vertical toaster
Frying Items Cooking Hash Browns/Rostis Action
Description
Set correct basket on pan with wire rack
Placing the basket on the pan with wire rack helps to catch any coating that falls from the portions. This keeps the coating from falling into the vat when loading product in baskets (which would shorten the life of the oil) Use the dedicated hash brown basket for hash browns and the green-handled half basket with dividers for rostis
NB: The moon side should not be on the outside as it will be more difficult to see the line which is created when the tortilla is toasted. This line helps as a guide when dressing Prepare box
Position on tray liner
While you are waiting for the buns to toast, pull out a clean tray liner and box for the order. Attach grill slips if appropriate
Load basket
Remove the required hash browns/rostis from the freezer. Insert up to 8 hash browns or rostis into the relevant basket
Lower basket into fryer
Lower the basket into the fryer (175ºC) and press the button to activate the timer (180 seconds). Make sure the hash browns/rostis are fully submerged in the oil in order to ensure they are fully cooked
Remove product
When the timer beeps, carefully lift the basket to remove the product from the oil and tilt the basket over the fryer to allow it to drain for 5-10 seconds
Transfer product
Transfer the hash browns to a wire rack without a tray in the fry station and use a timecard to apply a holding time of 10 minutes. Bag the hash browns as needed, using the green tongs to place them into the packaging. Place them upright in the fry rack during high volume
Remove the tortilla from the vertical toaster and place onto the wrap packaging OR tray liner with the lined side of the tortilla facing up (moon side facing down). Ensure the line is horizontal. NB: The line across the centre of the tortilla should be used as a guide when dressing Ensure the tortillas are an even temperature, and not burnt or torn. Any tortilla not meeting quality standards should be discarded into a red waste bin
Toasting Bagels Action
Description
Place bagel into toaster
Place both the crown and the heel side of the bagel into the heel side of the vertical toaster. The cut sides of both the heel and crown should be facing the teflon of the toaster. A maximum of 2 bagels should be toasted at one time
Remove bagel from toaster
Once the toasting cycle has been completed, remove the bagel from the landing zone of the vertical toaster
Place bagel onto wrap
Place the bagel crown onto the correct section of the multi-use wrap and place the heel on the opposite corner. Dress the bagel as required or pass it down to the UHC trolley to be assembled
Note
Transfer the rostis to a green 1/3 size fried product UHC tray with a wire insert. Place the tray into the UHC and activate the timer for 20 minutes
Bagels toasted in the vertical toaster must not be held in the UHC, they should be toasted to order
3
Training Flyer - Quality
Microwaving Items Microwaving Oatso Simple Porridge Action
Description
Prepare cup and sleeve
Place an Oatso Simple sleeve onto the plastic cup
Pour Oatso Simple
Open one sachet of Oatso Simple and pour it into the cup
Microwaving Pancakes and Syrup/Sausage Action
Description
Prepare pancakes on base
Take out a packet of pancakes from the chiller, remove three pancakes from the packet and place them onto breakfast base. They should be placed with a 2.5cm overlap.The darker smoother side should be upward facing
Place pancakes into microwave
Place the pancakes into the microwave and select the appropriate setting: • One set - 55 seconds • Two sets - 95 seconds
Pour milk
Remove the milk bottle from the chiller (Note: Only chilled milk can be used) Pour chilled milk over the oats until the milk is level with the bottom of the two black lines on the inside of the cup. Return the milk to the chiller
Remove from microwave
Once the cooking cycle is complete, remove the pancakes from the microwave
Add sausage patty if required
For pancakes and sausage, remove the cooked sausage patty from the UHC using black tongs and place it under the pancakes so that sausage is still visible
Lid product and place in transfer bin
Place a lid on the pancakes and transfer them to the production bin, using a time card to apply a holding time of 10 minutes
Making People Feel Good Place cup into microwave
Place the cup into the centre of the microwave. Do not place the lid onto the cup. Cook one porridge at a time for 78 seconds in a 1000/1100 watt microwave
In order to create a truly exceptional experience and to make people feel good, you must think like a customer. You have seen some examples of the ways you can make our customers feel good, such as: • Loading hash brown and rosti baskets away from the vat to help maintain oil quality • Having the correct oil level in the vat to maintain high standards • Making porridge special by filing the milk to the correct line and not forgetting to stir it once its cooked
Remove cup
When the cooking cycle is complete, remove the pot from the microwave
Stir porridge
Use a clean green stir stick to stir the porridge thoroughly to remove any lumps. Stir swiftly for 15-20 seconds
After you have practiced on the station, think about how else you could impact the Customer Experience by demonstrating the Vital Ingredients and interacting with customers on shift.
Be the Best at What You Do And remember you’ll be the best when you simply ‘Be You’. Look for opportunities to let your personality shine through when you’re part of the kitchen team preparing breakfast items and when you’re interacting with customers or Crew while on shift.
Place used stir stick in pot
2 empty pots should be prepared at the start of the shift one for clean green stir sticks and one for used ones Once used, place the green stir stick in the second pot. As required, spray off the green stir sticks and place them in the clean pot for re-use Every 2 hours, clean the green stir sticks using the 4-step cleaning method
Place lid on product and transfer to production bin
Place a lid on the Oatso Simple and transfer it to the production bin, using a time card to apply a holding time of 10 minutes
4
