Ensure a nice-looking Counter Product Display
Food Station
1/
11
How to Train
Food Station
The Food Station is where we produce all our delicious food products such as Sandwiches, Salads and Breakfast products. Follow the steps below when carrying out a Food Station training:
Step 1: Attensi Certification
Play through the following Attensi modules until certified (4 stars):
- Juicer Hygiene
- Bar Hygiene
- Allergens & HACCP
- Food Hygiene
- Breakfast Hygiene
- Sandwich Recipes
- Salad Recipes
- Breakfast Hygiene
- Breakfast Product Recipes
*Franchise Markets: Trainee to study e-Campus module
Step 2: Practical Training
Teach the practical procedures on shift by covering all areas of this training module using the training tag: Food Station on WP2
Step 3: End of Training
Carry out a module validation at the end of the training shift to measure performance
Step 4: Practice Shifts
The following days, the Trainee practices all training goals until they are ready for the validation
Step 5: Juice Station Validation
Carry out a module validation to measure performance. Use the validation tag: Food Station Validation. If the Trainee passes, register the validation as passed in WP2 move on to the next module
Overview of the Food Station
The full overview of tools and equipment needed to work on the Food Station.
.png)
Egg Fork
.png)
Egg Scoop
.png)
Egg Masher
Steel Bowl
.png)
Egg Canteen
1/6 Steel Canteen
Sriracha
Large Bottle
.png)
Weighing Scales
.png)
Mayo Spoon
Table Spoon
.png)
Salt & Pepper Grinder
.png)
Expiration Date Stickers
Avocado Knife
Tuna Fork
Tuna Scoop
Bread Knife
Steel Brush
Pesto
Large Bottle
Grinder
Salt
Board Scraber
Cutting Board
Grinder
Black Pepper
Glutenfree Bags
Glutenfree Knife
Glutenfree Cutting Board
Sandwich Making
Basics of the Sandwich Station
When making sandwiches you should keep the following in mind.
Move with a Purpose: Grab enough of each ingredient for all the sandwiches you're making to work efficiently.
Slow is smooth and smooth is fast: Never work faster than you're able to, since you'll end up making mistakes and have to make the sandwich over again.
When making Sandwiches we follow IMS. IMS means:
THE SEQUENCE FOR MAKING SANDWICH IS AS FOLLOWS:
1. Pesto
2. Avocado
3. Meat
4. Tomato / Mozzarella / Jalapenos / Tabasco
5. Extra Topping
The List Overview
The following overview is all icons and symbols shown on the List. An understanding of these is necessary in order to work on the Food Station.
How to make a sandwich
1. Grill the Bread: Place the bread diagonally in the grill to make Signature Roast. After approximately 1 minute, flip the bread. Make sure the bread is Crispy and Thin. (The Sandwich Grill should be set at 270°)
2. Cut the Bread: Take out the Signature Roasted bread and cut it in half, so you'll end up with two separate halves.
3. Snake Pesto: Snake the pesto with 12 swings to ensure the entire bread is covered.
4. Avocado: Put avocado on the bottom half closest to you. Place the avocado slices diagonally.
5. Remaining Ingredients: Place the remaining ingredients on the top half following IMS. Place them diagonally.
6. Wrap the Sandwich: Bring the bottom half on top of the sandwich, then place the sandwich on the wrapping paper. Follow the Wrapping procedure below.
Make sure to wrap the sandwich tight. Then take a napkin and wrap it around the sandwich.
7. Send-out: When the Sandwich has been made, tap it out on the list. Call out the guest's name and hand over the sandwich with a smile.
8. Clean on the Go: After the sandwich has been sent out, perform Clean on the Go by scraping the cutting board and wiping the countertop clean with a paper towel.
Sandwich Packaging
All sandwiches to-go are packaged in a Sandwich box.
Salad Making
Basics of the Salad Station
When making salads you should keep the following in mind.
Move with a Purpose: Grab enough of each ingredient for all the salads you're making to work efficiently.
Slow is smooth and smooth is fast: Never work faster than you're able to, since you'll end up making mistakes and have to make the salads over again.
When making Salads we follow IMS. IMS means:
THE SEQUENCE FOR MAKING SALAD IS AS FOLLOWS:
1. Base – The volume of the Salad
2. Pesto Snake
3. Middle Layer – The appearance of the salad
4. Pesto Snake
5. Toppings – The crunchy elements in the Salad
The List Overview
The following overview is all icons and symbols shown on the List. An understanding of these is necessary in order to work on the Salad Station.
How to make a Salad
1. The Base: Start by filling up the base layer in the Salad Bowl
2. 1st Snake: Snake the pesto over the base layer (6 swings)
3. Middle Layer: Fill in the middle layer, place the ingredients in a circular flow
4. 2nd Snake: Snake the pesto over the middle layer (6 swings)
5. Toppings: Evenly spread out the toppings on the top of the Salad
7. Send-out: Remember to send-out the salad with a fork & napkin and tap it out on the list. Call out the guest's name and hand over the Salad with a smile.
8. Clean on the Go: After the Salad has been sent out, perform Clean on the Go by scraping the cutting board and wiping the countertop clean with a paper towel.
Salad Packaging
All salads to-go are packaged with a lid and one extra napkin and one fork per salad.
XonFood
The following systems are a guide in how multiple Juicers can cover specific roles on the same work-station to work efficiently.
2onFood
3onFood
4onFood
How to videos
The Look
The Look is the fundamental guidelines in how to maintain a tidy work-station. The following actions should be carried during the shift in order to keep the work-station lean and clean.
1. Always keep the sandwich station tabletop clean and lean
2. Always keep the avocado knife and scraper on one side of the board
3. Always keep the bread knife on the cutting board designated for cutting bread.
4. Place all gluten-free equipment in a clear sandwich canteen (cutting board, knife and grill bag)
5. Keep the dishwasher surface clean and without any items on top
6. Keep the shelf clean and lean, by not placing any displays on the shelf. The shelf is placed as an extractor hood for the grills and should not serve a workflow purpose.
7. Always keep the EGG Mouse in the shelf
(it can not be placed on the Counter Top or the cooling grave)
8. Make sure that the bread box is split 50/50 with sandwich bread and breakfast brea
9. Always keep the Sriracha Sauce nearby the pesto every time
10. Always have the breakfast & sandwich boxes close to the sandwich wrapping.
Station Shift Change
We make station Shift Changes to uphold a clean and functional station. In a Station Shift change we refresh the station by cleaning the countertop, facades and equipment and by filling up packaging, ingredients, wrapping paper, napkins and hand towels.
Clean all knives and chopping boards
- Take knives and chopping boards to sink no. 3
- Brush knives and chopping boards with hot water and soap
- Run chopping boards through dishwasher
- Clean surface underneath chopping boards
- Place back clean chopping boards and knives
Refresh sandwich station
- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitizer
- Refill all necessary equipment on the station
Refresh salad station
- Fill-up canteens using FIFO
- Double check if there are enough prepped ingredients
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station
.png)
Double check that the procedures for defrosting meat have been followed
- Defrost more if needed
Customer Area
All Juicers are accountable for maintaining nice and clean guest areas. Therefore, we should teach new juicers from day 1.
The guest areas are: Indoor, Outdoor & Toilets
While training 1st Module (either Coffee, Food, Juice) and after all products are made and sent out;
1st time
Instruct Trainee to clean station then grab spray & cloth
Walk through Customer Area with Trainee, showing how to maintain & tidy guest areas .. outdoor, toilets, trash cans, tables, floor
2nd time
Advise Trainee of last order on the list and ask what next steps are - Clean station / Check CA
When the last order has been made, clean your station and then clean the CA.
3rd time
Wait to see if Trainee follows correct procedure after completing last order on The List. After Training is complete assign CA responsibility to Trainee for all remaining shifts during week
*Incase store is busy carry out this procedure every 30 mins
When training 2nd & 3rd Module, sequence will be;
Finish List on training Module (station)
Support Product making on previous week’s module
Then CA procedures
Training Goals
The following are the goals for working on the Food Station. The goals function as the guide in what the Juicer should be trained in and practice towards their validation.
Sandwich Making
*When mistakes occur, recognise it, and do it over*
Follow station hygiene procedures:
- Wash hands & wear gloves
Correct Waiting Time:
- Passes product making exam within CWT
- Work efficiently by Moving with a Purpose
- Work fast, but don't stress to avoid making mistakes. Slow is smooth and smooth is fast
- Finishes one ingredient at a time
Product Quality:
- Follow IMS at all times and places ingredients diagonally
- Every bread is Crispy and Thin with Signature Roast
- Snakes pesto with approximately 12 swings covering the entire bread
- Wraps the sandwich tight with a clean napkin
Perform Clean on the Go after every batch of Sandwiches:
- Scrape cutting board clean
- Wipe countertop clean with a hand towel
Waste:
- Register all discarded items on the Waste feature
Send Out:
- Taps out all sandwiches made on the List and calls out finished orders
- Pack to-go orders in Sandwich boxes and correctly mark what sandwich
The Look:
- Maintain a Lean Counter of the station
- Perform Station Shift Change
- Maintain & Tidy Guest Areas when out on The List / every 30th minute
Salad Making
*When mistakes occur, recognise it, and do it over*
Follow station hygiene procedures:
- Wash hands & wear gloves
Correct Waiting Time
- Passes product making exam within CWT
- Work efficiently by Moving with a Purpose
- Work fast, but don't stress to avoid making mistakes. Slow is smooth and smooth is fast
- Finishes one ingredient at a time
Product Quality:
- Follow IMS at all times and places ingredients neatly in the bowl
- Evenly distribute base, middle and toppings
- Snakes pesto evenly
- Serves salads with clean napkin and fork
Perform Clean on the Go after every batch of Salads
- Scrape cutting board clean
- Wipe countertop clean with a hand towel
Waste:
- Register all discarded items on the Waste feature
Send Out:
- Taps out all Salads made on the List and calls out finished orders
- Pack to-go orders with lids and correctly mark what salad
The Look:
- Maintain a Lean Counter of the station
- Perform Station Shift Change
- Maintain & Tidy Guest Areas when out on The List / every 30th minute
Cleaning Tasks
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
How to handle Cleaning Detergents
Dishwasher Detergent
Cafiza
Multipurpose
Validation
The following assessment is used when validating a Juicer in Food Making. The validation areas are identical with the Training Goals:
Basics of the Eggcado
When making breakfast products you should keep the following in mind.
Move with a Purpose: Grab enough of each ingredient for all the breakfast products you're making to work efficiently.
Slow is smooth and smooth is fast: Never work faster than you're able to, since you'll end up making mistakes and have to make the product over again.
When making breakfast products we follow IMS. IMS means:
The List Overview
How to make Breakfast Products
Eggcado Breakfast Sandwich
1. Grill the Bread: Place the breakfast bread in the grill to make Signature Roast. After approximately 1 minute, flip & turn the bread. Make sure the bread is Crispy and Thin
2. Cut the Bread: Take out the Signature Roasted breakfast bread and cut it in half, so you'll end up with two separate halves.
3. Snake Sriracha: Snake the Sriracha with 6 swings on the top half, ensure the entire bread is covered.
4. Avocado: Put avocado on the bottom half closest to you. Place the avocado slices so they cover the entire half.
5. Remaining Ingredients: Place the remaining ingredients on the top half following IMS. Place them so they cover the entire half.
6. Wrap the Sandwich: Bring the bottom half on top of the Breakfast Sandwich, then place the Breakfast Sandwich on the wrapping paper. Follow the Wrapping procedure below.
Make sure to wrap the breakfast sandwich tight. Then take a napkin and wrap it around the breakfast sandwich.
After the product has been made
1. Send-out: When the breakfast product has been made, tap it out on the list. Call out the guest's name and hand over the breakfast product with a smile.
2. Clean on the Go: After the breakfast product has been sent out, perform Clean on the Go by scraping the cutting board and wiping the countertop clean with a paper towel.
Breakfast Sandwich Packaging
All breakfast sandwiches to-go are packaged in a Breakfast Sandwich Box.
Breakfast Making
*When mistakes occur, recognise it, and do it over*
Follow station hygiene procedures:
- Wash hands & wear gloves
Correct Waiting Time
- Passes product making exam within CWT
- Work efficiently by Moving with a Purpose
- Work fast, but don't stress to avoid making mistakes. Slow is smooth and smooth is fast
- Finishes one ingredient at a time
Product Quality:
- Follow IMS at all times and places ingredients diagonally
- Every bread is with Signature Roast
- Snakes Sriracha with approximately 6 swings covering the entire bread
- Wraps the breakfast sandwich tight and serve with a clean napkin
Perform Clean on the Go after every batch of Sandwiches:
- Scrape cutting board clean
- Wipe countertop clean with a hand towel
Waste:
- Register all discarded items on the Waste feature
Send Out:
- Taps out all sandwiches made on the List and calls out finished orders
- Pack to-go orders in Sandwich boxes and correctly mark what sandwich
The Look:
- Maintain a Lean Counter of the station
- Perform Station Shift Change
- Maintain & Tidy Guest Areas when out on The List / every 30th minute
Intro - Personal Hygiene
Handwasing Procedure
Gloves
Illness
Hands
Jewellery
Corona Handshake
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
Prev
13/
11
