Fast Forward Middle Station Equipment Check Refer to the relevant CSL to turn ON equipment Bun Toaster Tortilla Warmer Drawer Prince Castle Holding Unit Hot Food Table Prince Castle Grill Amana Oven Fast Forward Middle Station Fast Forward Under Counter Fridge and Coldwell Turn on the Under Counter Fridge and Coldwell at the refrigeration control panel After 30 mins check the temperature of the Under Counter Fridge and the Coldwell and record Temperatures must be between 1 C to 4 C on both display screens. Referenced and calibrated probe thermometers are to be used These checks have to be performed in the morning before service and before handover. You must ensure that the temperature of the equipment is correct In case of any temperature inconsistency, ensure that the corrective action taken is indicated:probe cleaning or calibrationtemperature rechecksrequest for technical assistance Inserts and tongs Ensure that there are enough number of inserts. Use 1/3 steel inserts with lids for lettuce and 1/6 steel inserts with lids for cheese and sliced tomatoes Ensure that separate tongs are used for hot and cold products Preparation Set up enough number of trays to allow good rotation of the product and avoid wasting time in rush periods. Insert Preparation Prepare the required number of Inserts for each product. Refer to the product CSL for product hold times and serving sizes. Iceberg lettuce: 1 insert can hold about 500g of lettuce. (20g per serving) For 25 products or less per 4 hours, For 25 50 products per 4 hours, For 50 75 products per 4 hours, Diced tomatoes: 1 insert can hold about 1000g of diced tomatoes. (30g per serving) For 30 products or less per 4 hours, For 30 60 products per 4 hours, For 60 90 products per 4 hours, Cheese slices: 1 insert can hold about 44 cheese slices. For 44 products or less per 4 hours, For 44 88 products per 4 hours, Sliced tomatoes: 1 insert can hold about 40 tomato slices (25g per slice) 2014-03-10 2014 Yum Restaurant Services Group, Inc. 1 of 5
For 40 products or less per 4 hours, For 40 80 products per 4 hours, For 80 120 products per 4 hours, Middle Station Set Up (Products) Storing of inserts in the fridge Ensure all products stored in the under counter fridge are code dated with a use by label (Refer to relevant Product CSL) Products allowed to be stored in the under counter fridge includes lettuce, sliced and diced tomato, cheese and thawed grilled fillets. (Refer to relevant Product CSL) Condiment Guns Refer to procedures in Prepare Ingredients Dressing. Stock additional canisters for peak periods Bread preparation Take out the required number of bun crates to cover peak periods, check the expiry date and put them in the bun toaster trolley. Tortillas preparation Heat the required number of tortilla bags in the Amana Oven and put them in the Tortilla Warmer Drawer. (Refer to Prepare Ingredients Warm Tortillas CSL). Hot products Cook the required number of products to ensure a good opening (according to the product mix). Put the products in the Prince Castle Holding Unit and push the relevant buttons to record the hold time. Deployment Plan Chute Coordinator Responsibilities The chute coordinator, under the shift manager's supervision, is responsible for managing production in the kitchen and monitoring the quality and quantity of products and packaging. The coordinator must check the production plan every half hour in order to check the quantities of trays to be sent to the kitchen. He/She notifies the first employee of the number of products to be made, in lots of 4 (after having checked his production screen); he/she wraps them and puts them in a chute while adding the correct Time Tag. (Refer to 3 Tier Product Chute) Any person with packaging expertise can become a product coordinator. When the coordinator gives instructions for the preparation of a product, he/she must ensure that the first employee understands what needs to be prepared. At each stage of the process, and after having passed the tray to the second employee, the first employee must question the coordinator (if he has not already done so) to find out what the next production will be. To make from 1 to 90 Snackables per hour one employee is needed at the Fast Forward Middle Station and one chute coordinator is needed at the 3 Tier Product Chute. Packaging Stock Packing trolley at the 3 Tier Product Chute with enough packaging for all products to cover peak periods. 2014-03-10 2014 Yum Restaurant Services Group, Inc. 2 of 5
The TM at the Fast Forward Middle Station takes charge of the hot and cold areas Cold area: Toast the bread, or take out the tortillas, add the sauce, lettuce, diced or sliced tomatoes and the cheese. Hot area: Arrange the hash brown/strips and/or fillet. The coordinator takes charge of wrapping the product, putting it in the chute, and add a Time Tag if needed. To make from 90 to 180 products per hour : 2 TM's are needed at the Fast Forward Middle Station and 1 Chute coordinator is needed at the 3 Tier Product Chute. Second TM's responsibility: He/She takes the tray with the buns, adds the hash brown, cheese and/or fillet on the top bun and passes the tray to the product coordinator. He/She takes the tray with tortillas, adds 2 Crispy/Grilled strips, rolls the twister, puts it on the Prince Castle Grill, removes it, puts it on the tray and pass it on to the product coordinator. The first TM is stationed in the cold area The second TM is stationed in the hot area The coordinator is stationed at the 3 Tier Product Chute First TM's responsibility: For more than 180 products per hour: Move to a Double Sided Fast Forward Middle Station and duplicate the responsibilities as mentioned above (See diagram) Chute Coordinator's Responsibilities Wrap Burgers, Twisters and other Snackables. He/She puts the products in the Chute and add a Time Tag indicating a 10 minutes holding time. (if needed) He/She announces the number of products which are to be made to the first TM, by lots of 4 maximum, (after having checked his/her production screen). Any person with packaging expertise can become a chute coordinator. When the coordinator gives instructions for the preparation of a product, he/ she must ensure that the first TM understands what he/she needs to prepare. (i.e. Special orders) If burgers are ordered, the TM toasts a maximum of 4 buns, places on the corresponding tray, the heel on the upper tray and the crown on the lower tray. The TM adds the dressing, lettuce and tomato using cold tongs. He/She passes the tray to the second TM while announcing what is on it. If twisters/boxmasters/wrapstars are ordered, he/she puts a maximum of 4 tortillas on the tray, 2 on each side of the tray, adds the dressing, lettuce and tomato using cold tongs. He/She passes the tray to the second TM while At each stage of the process and announcing what is on it. after having handed over the tray to the second TM, the first TM has to 2014-03-10 2014 Yum Restaurant Services Group, Inc. 3 of 5
ask the coordinator (if he/she has not already done so) in order to find out what the next production will be. Discard any leftover products from the Coldwell insets in to the waste food bin. If sauce bottles and burger dressing cartridges are still in date store in the walk in cooler Cleaning the Burger Station Procedure: Daily Clean as Needed Wipe Surfaces Use a clean blue cloth and Kay Sanitizer to clean the surfaces of the Burger Station as needed. Clean Condiment Gun as Needed Wipe the gun and nozzle as needed throughout the day. (Refer to CSL for details) Procedure: Daily Clean at Close Turn OFF All Equipment Refer to the relevant CSL to turn OFF equipment Disassemble the Burger Station and take all parts to the 3 step sink to clean: Tongs Inserts and Coldwell insert support bars Condiment Gun Holders Waste Inserts Using a clean blue cloth and Kay Sanitizer clean all the parts of the Fast Forward Middle Station, this includes the refrigerated section that houses the Coldwell inserts and the storage shelf. Reassemble the inserts in the Coldwell. Clean Fridge Move products within hold time to the walk in cooler Discard any products that would expire before store opening Using a clean blue cloth and Kay Sanitizer clean the inside base of the fridge and the inside and outside of the fridge door including the seals this fridge can be left on overnight. Procedures: Weekly Bun Toaster Tortilla Warmer Drawer Clean Clamshell / Wrap Holders and Prince Castle Holding Unit Packing Trolley Hot Food Table Clear holders / shelf of Clamshells and Wrappers. Prince Castle Grill Wash the wrap holders in the 3-step sink, Amana Oven allow to air dry and put back in position Fast Forward Middle Station on the Fast Forward Middle Station. Using a clean blue cloth and Kay Clean Coldwell Sanitizer clean the shelves and pack trolley. Turn OFF the Coldwell at the Restock shelves and pack trolley. refrigeration control panel. 2014-03-10 2014 Yum Restaurant Services Group, Inc. 4 of 5
Turn OFF Fridge Move all the products to the walk-in cooler. Remove the shelves and wash in the 3- step sink. Using a clean blue cloth and Kay Surface Sanitiser clean of the fridge and the inside and outside of the fridge door including the seals. Leave the Fridge off overnight to allow any ice build up to disappear. Clean Filter Remove the filter from below the refrigeration control panel and wash in the 3 step sink, allow to air dry before replacing on the burger station. 2014-03-10 2014 Yum Restaurant Services Group, Inc. 5 of 5