Weekly Assembly Checklist for Kitchen Operations
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ScribdTranslationsWeekly Assembly Checklist for Kitchen Operations
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ScribdTranslationsPERIOD: ASSEMBLY CHECKLIST OF THE
LUNES MARTES MIERCOLES JUEVES FOUR
NUM CONCEPT P R P R P R P R P
1 TURN ON THE LIGHT
2 PUT GARBAGE BAGS IN THE CANS
3 TURN ON THE MINI PRINTER
4 OPEN GAS VALVES
5 ACTIVATE PILOTS
PREPARE BASE SOUP: 6 liters of water, 80 grams of dashinomoto, 60 grams of
ajinomoto, 45 g of sugar, 40 g of salt, 30 ml of natural soy sauce. DURING THE
6 IF NECESSARY, MORE BASE SOUP IS PREPARED.
7 PLACE TABLES
PREPARE RICE: 6 PARTS OF RICE FOR 6 PARTS OF WATER. DURING
8 THE DAY, IF NECESSARY, PREPARE ANOTHER LOAD OF RICE.
9 CHANGE OIL IN THE FRYERS. Only on the days indicated.
SET UP A VEGETABLE BAR WITH THE FOLLOWING INGREDIENTS, OF
AGREEMENT TO THE ANNEX OF ASSEMBLY COLD LINE LAYOUT 01. WITH THE
10 FOLLOWING VEGETABLES:
SPINACH IN ROLL
POACHED SPINACH
Sliced mushroom
ARUZAME: RICE NOODLES
Chopped green onion
SLICED CHIVES
SLICED ONION
finely chopped cilantro
PURPLE CABBAGE SLICED
APIO IN JULIANA
DISINFECTED LETTUCE SANGRIA
SLICED PEPPERS: RED, GREEN, AND YELLOW
Julienne Carrot
Curly parsley
SLICED PUMPKIN IN 1/4: YAKIMESHI
CHOPPED ONION: YAKIMESHI
CHOPPED CARROT: YAKIMESHI
WHITE CABBAGE SLICED
SOYBEAN SPROUTED
POACHED BROCCOLI
VEGETABLES KAJI: SLICED CARROT / CHOPPED CABBAGE.
VEGETABLES YASAI (IN FAN SHAPE) EGGPLANT AND PUMPKIN.
VEGETABLES FOR TEPPANYAKI TEPPANYAKI FIGURE: ONION
["MORADA","PUMPKIN","PORTOBELLO","EGGPLANT","BELL PEPPER"]
GREEN.
POACHED ASPARAGUS
Mint leaves
12 CUT BUTTER STICK INTO 1 CM3 CUBES
ASSEMBLE BREADING BAR: SEE ATTACHED LAYOUT OF TABLE
BREADING. WITH THE FOLLOWING INGREDIENTS: PANKO, FLOUR, EGG,
13 EGG WHITES, TEMPURA, GRATED COCONUT, KUSHIS.
SUPPLY DAILY PASTAS: 4 portions of Udon, 4 portions of chuka soba, 4
koma soba portions. WEEKEND: 6 portions of Udon, 6 portions
chuka soba, 6 servings of koma soba. IN CASE IT IS NECESSARY,
14 PREPARE MORE PASTAS.
CUT A PINEAPPLE IN HALF FOR TAI RICE, PEEL AND STORE IT
15 PULP
16 DISINFECT LETTUCE: 1 DAILY
RECEIVING THE VEGETABLE SUPPLIER: THE REQUISITION IS CHECKED
IT SHOULD BE COMPLETE AND THE VEGETABLE SHOULD BE IN GOOD CONDITION.
17 IMMEDIATELY AFTER IT IS DISINFECTED AND PACKAGED.
PREPARE YAKIMESHI: 1/2 load of Gohan, 4 eggs, 1/2 tray of vegetables,
18 6 to 8 cubes of butter, salt, pepper, ajinomoto, and natural soy sauce.
SET UP MEAT TABLE: SEE ATTACHED LAYOUT FOR MEAT TABLE.
With the following: 4 beef supremes, 2 by rib eye fine cut, 4 orders of
yakitori, 2 national flank steaks, 3 white fillets, 5
Bass, 6 pieces of salmon, 5 pieces of squid, 5 pieces of pork, 3 medallions
tuna, 2 orders scallop, 6 orders shrimp 21/25, 2 orders shrimp U-10
2 words. of tuna, cheap shrimp, chopped cooked shrimp, chopped chicken
19 stew, cooked minced beef, chopped shrimp, chopped chicken, minced beef.
ARRANGING THE DISPLAY: Platter with cuts of Rib Eye, New York, Rib Eye Silver,
20 Lobster and U-10 Shrimp.
REVIEWED:
TO KITCHEN
RNES SATURDAY SUNDAY
R P R P R
PERIODO: CART ASSEMBLY CHECKLIST
CONCEPT LUNES MARTES MIÉRCOLESJUEVES VIERNES
CONTENT REVIEW OF THE CARTS
115 Coffee Dishes
25REMIQUIN
315 FORKS
415 coffee spoons
515 DISHES TO SHARE
610 plates of 27 cm
7Oil companies
8SAFFLOWER OR SUNFLOWER OIL
OLIVE OIL
10 MIX OF SESAME OIL
11 LEMON JUICE
12 WHITE WINE
13 MIXTURE OF WATER WITH LEMON
14 CONDIMENTS
15 DUNBURI OF SALT
16 PEPPER DUMPLINGS
17 AJINOMOTO DUMPLINGS
18 DUMBURIES OF SERRANO CHILIES
19NAPKIN HOLDER
20SOLD
GARLIC BUTTER (SOLD AT THE MOMENT)
21 WHAT IS REQUESTED IS THE IRON)
NATURAL BUTTER (SOLD AT THE MOMENT)
22 WHAT IS REQUESTED IS THE PLATE)
CLEANING ACTIVITIES
23 CLEANING OF SHELVES AND DISHWARE
GUARD OF PEPPER, SALT AND AJINOMOTO
24H AT THE END OF THE DAY
25 OIL CAN WASHING
26 DISINFECTION OF OIL CONTAINERS
TEPPANYAKI
SATURDAY SUNDAY
PERIOD: CHECKLIST OF
CONCEPT MONDAY TUESDAY
CONTENT REVIEW OF THE CARTS
115 coffee plates
25REMIQUIN
315 FORKS
415 COFFEE SPOONS
515 DISHES TO SHARE
610 plates of 27 cm
7OIL BOTTLES
8SAFFLOWER OR SUNFLOWER OIL
9OLIVE OIL
10 MIX OF SESAME OIL
LEMON JUICE
12 WHITE WINE
WATER AND LEMON MIXTURE
14 condiments
15DUNBURI OF SALT
16 PEPPER DUMPLINGS
17 AJINOMOTO DUMPLINGS
18 DUMBURI OF SERRANO CHILES
19NAPKIN HOLDER
20SALE
BUTTER WITH GARLIC (SOLD ON THE SPOT
21 THAT THE IRON IS REQUESTED)
NATURAL BUTTER (SOLD AT THE MOMENT
22 WHAT IS REQUESTED IS THE IRON)
CLEANING ACTIVITIES
23 CLEANING OF SHELVES AND CHINA
GUARD OF PEPPER, SALT, AND AJINOMOTO
24AL AT THE END OF THE DAY
25 OIL WASHING
DISINFECTION OF OIL CONTAINERS
AND ASSEMBLY OF TEPPANYAKI CARTS
WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
PERIOD: Sushi Area Assembly Checklist
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
NUM CONCEPT P R P R P R P R P R P R
1 TAKE OUT THE TRASH BAGS AND PUT IN A BLACK BAG
2 WASH KITCHEN RAGS AND DISINFECT THEM
TAKE SEAFOOD OUT OF THE FREEZER TO DEFROST
NATURAL SALMON
SMOKED SALMON
EEL
3
SHRIMP
surimi
CRAB
OCTOPUS
SQUID
REMOVE SUPPLIES TO ASSEMBLE
Cucumber on a Stick
Cucumber in Julienne
AVOCADO
MANGO
4
CARROT JULIENNE
DISINFECTED LETTUCE SANGRIA
Jicama in slices
Pineapple for just Kiwis
1 KILO OF CREAM CHEESE
CHANGE AND WASH CONTAINERS OF:
Gouda cheese
Capelin roe
Axe Call
TUNA
5
ROBALo
IKURA
GENJIBRE
WASABI
OYSTER
ASSEMBLE THE BAR WITH ALL THE ELEMENTS
PREVIOUSLY LISTED
SET UP DISPLAY BAR WITH: PRODUCTS OF
ACTIVATION (THE SALES MANAGER PROPOSES IT)
FILL BOTTLES WITH SAUCE AND SPICES
CHILIMAYO
EEL
MANGO
CHIPOTLE
ponzu
6
Tartar Sauce
Tampico Address
MAYONNAISE
Sriracha
PINEAPPLE VINEGAR
FRESH ADDRESS
Togarashi
furikake
SESAME
RESERVE FOR: TEMPURA SHRIMP, SHRIMP
7 Battered, marinated flank steak, Kakiague
ROASTED ONIONS, POACHED ASPARAGUS (100 GR OF
EACH INPUT
8 AT CLOSING, CLOSE AND SAVE EVERYTHING IN REFRIGERATION
9 CLEAN AND DISINFECT WORKING TABLE
SUNDAY
P R