Sausage Sizzles. Procedures Manual

Transcription

1 Sausage Sizzles Procedures Manual August, 2016 Prepared by: Peter & Desma Payne 1 P a g e

2 Summary of Contents Item Page No: Summary of Contents 2 Rostering Guide 3 List of authorised Suppliers of Food and Catering Supplies 4 Price List 5 Purchasing Guide 6 BBQ Equipment 7 Preparation Guide 8-9 Bunnings Pack up Procedures 10 Banking Today s Fundraising 11 2 P a g e

3 Rostering Guide: Early morning of the event or late previous day: o Purchase perishable food and store in refrigeration Day of Event: Roster 1: 8.15am to 11.30am minimum: 3 volunteers Roster 2: 11.30am to 3.30pm minimum: 3 volunteers Duties Summary: Set up Cooking Bread/Serving: Cash handling: Drinks: everyone one person (no gloves, washed and clean hands) one person (gloved hands) one person (no gloves) self-serve by customers Stock replenishment required before changeover of shift 3 P a g e

4 List of authorised Suppliers of Food and Catering Supplies Company Name Products Contact No: Contact Person Coles Bairnsdale Sausages, sauces, Meat Vicki oil, onions, soft drinks, water, bacon Woolworths Sausages, sauces, Bairnsdale oil, onions, soft drinks, water Aldi Bairnsdale Sausages, sauces, oil, onions, soft drinks General Store Ice Bruthen Woolworths Lakes Sausages, sauces, Entrance oil, onions, soft drinks GPS Bairnsdale Grease proof papers P a g e

5 Bunnings Sausage Sizzle Bruthen Lions Club Inc Menu Sausage in Bread / Onion $2.50 (onion optional) Soft Drinks & Bottled Water $ P a g e

6 Purchasing Guide: Event: Purchasing Float: Food Supplier: Bunnings Sausage Sizzle: $ (arrange to collect from Treasurer) Coles, Bairnsdale, Purchases required: Thin Beef Sausages Pre-order 2 days prior from Meat Dept (Vicki) Tel: (gluten free) In the name of Bruthen Lions Club Bunnings Food Purchase Guide Saturday Event Bread 22 sandwich white loaves thin sliced, generic band 85c Sausages - thin 18 packs (18 pkts x 22 sausages = 396 sausages) Onions 6kg (1kg to 3pkts of 22 sausages) Cold Drinks 30 to 40 mixed including water (double quantity in summer) Sunday Event Bread 17 sandwich white loaves thin sliced, generic band 85c Sausages - thin 14 packs (14 pkts x 22 sausages = 308 sausages) Onions 5kg (1kg to 3pkts of 22 sausages) Cold Drinks 30 to 40 mixed including water (double quantity in summer) SAUSAGES COLES GLUTEN FREE THIN 22 PACK 6 P a g e

7 BBQ Equipment Bruthen Shed (organise to pick up key to access) Collect all equipment from shed from behind the hall (check contents to ensure you take all you need) o Bain Marie located on top of Black Metal cabinet in shed o BBQ Tub marked on lid bottom tub on shed o BLUE insulated Tub for storage of cold drinks & ice o BLUE insulated Tub for sausages Treasurer (arrange to collect from Peter) o Soft drinks and bottled water o Blue Cash tin with $100 float 7 P a g e

8 Preparation Guide Day Prior to Bunnings Sausage Sizzle Day Bairnsdale Purchase sausages, onions and bread Slice up onions (and place in tubs) ready for use (refrigerate overnight) Bruthen Collect BBQ equipment from Hall shed, cold drinks from storage area (normally Payne s house) On the day Purchase ice on way into Bunnings On the day of the Sausage Sizzle am Set Up Procedures BBQ START UP PROCEDURES: Notify Bunnings staff that you have arrived (supervisor) Set up hotplates and tables should be clean (sometimes they are not clean) before you turn on gas Place Bain Marie on sink bench, place water in bottom, up to mark on inside. Ensure trays DO NOT FLOAT! Plug in Bain Marie into power point and switch power on (power switch on wall push plug in firmly) Make sure 2 tins provided are under the two front corners of the hot places, where the fat drips down. These tins each should be lined with an oven bag, to collect the excess HOT fat/oil. Turn on gas at the gas bottle (sometimes Bunnings staff do turn it on before you arrive) Turn on the BBQ gas on self igniter may not work, so use gas lighter wand (in our tub) Usually is is sufficient to have only the front burner on, and that one at about 1/2, once the plate is hot, otherwise sausages/onions will burn. Garbage bag for rubbish collection throughout the event (place away from the hot BBQ) HINT: Keep everything Bunnings supply separate from our own materials this helps us at the end of the day knowing what is ours. OTHER START UP PROCEDURES: BUNNINGS BLACKBOARD Write up to say BRUTHEN LIONS BBQ (Bunnings staff may have done this) SAUSAGES to be placed in insulated tubs with ice to keep cold ONIONS sliced and in white tubs ready for use. Keep out of the sun (best under the trestle in booth) BREAD STORAGE keep out of sun where possible (on the trestle with easy access) SOFT DRINKS/WATER place blue tub on outside table and fill with selection of drinks & ice DRINK Display one of each type of drink currently available PLACE SAUCE BOTTLES ON OUTSIDE TABLE (check they are full refill throughout the day) 8 P a g e

9 PRICED MENU display clearly $2.50; $1.50 (Bunnings dictate selling prices) SERVING PAPERS ensure supplies are pre-cut to correct size BREAD place serving paper between each slice of bread (don t offer customers choice of bread) You are ready to go. Enjoy your day, have fun and good luck. Your relief crew should arrive around 11.30am Bunnings staff will come with a check list to tick off to ensure everything is clean, food stored correctly etc Before the morning crew hand over check that you have sufficient: BREAD, SAUSAGES, PAPER cut to size. If you think additional supplies are required ring someone from next shift and ask them to purchase on way into Bunnings am Selling & restocking if required 3.15pm 3.30pm Begin to clean up the BBQ and surrounds and close 9 P a g e

10 Bunnings Pack up Procedures Approximately 3.15pm to 3.30pm TURN OFF gas BBQ TURN OFF at Gas Bottle TURN OFF power to Bain Marie and disconnect (power cord is ours) Clean down BBQ plate with Scraper Pack up sauces (clean nozzles), oil and bread bin Clean and Wife stainless steel benches and tables with hot water (from inside Bunnings) Clean BBQ plate with paper towel when COOL to remove fat Empty water from Bain Marie (with care as it is HOT) Keep used BBQ tools separate for washing at designated home (place in plastic bag) Ensure monies (money tin) is SECURE AT ALL TIMES Used Club aprons to be taken home and washed & ironed ready for next event When everything is packed away and BBQ and benches are clean: Advise Bunnings staff, supervisor will come with check sheet, to ensure everything is clean Club member to sign Bunnings Check Sheet PLEASE ENSURE ALL CLUB EQUIPMENT is collected and in a vehicle. Complete the Volunteers Register for the day You are now free to go home. Thank you for assisting as volunteers for the Bruthen Lions Club Inc today. Foot Note: Once everything has been cleaned please return to the shed ready for the next BBQ event 10 P a g e

11 Banking Today s Fundraising: Reconciling Money 1. The cash tin commenced with $100 float (in small change) 2. Count all money in cash tin (write down the total amount) 3. Separate $100 Till Float (write down the total amount) 4. Reinstate cash tan float (suggested) o $10 x 2 = $20.00 o $5 x 6 = $30.00 o $2 x 15 = $30.00 o $1 x 10 = $10.00 o 50c x 20 = $ DEDUCT: Stock purchased (as per receipt) o Sausages $ o Bread $ o Onion $ 6. REINSTATE STOCK FLOAT to the total $ Remainder of funds are profit for the day and are to be banked in Club Activity Account. 8. Complete Reconciliation Sheet for Event and sign off at bottom 9. Staple receipts to back of Reconciliation Sheet and return to Treasurer together with the bank deposit book 11 P a g e