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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:
How to train
Certify in the "Food Station" section in Attensi until the dotted line:
- Video: Introduction to Food Station
- Game: Food Station
- PDF: Food Station Products
*Franchise Markets: Trainee to study e-Campus module
Teach the practical procedures on shift by covering all areas of this training module using the training tag: Food Station on WP2
The following days, the Trainee practices all training goals until they are ready for the validation.
Carry out a module validation to measure performance and celebrate growth. Plan a validation shift using the validation tag: FOOD STATION VALIDATION.
Part 1: Knowledge Validation in Attensi
The Juicer will start out by certifying in the validation modules in Attensi:
- Food Station Checklist
- Food Station Validation
Part 2: Practical Validation on shift
The Juicer will show they are capable of executing their theoretical knowledge in practice.
Part 3: REGISTER ON WP2
If the Trainee passes, register the validation as passed in WP2 and move on to the next module. If the Trainee fails, grade the validation as failed in WP2. Then, share improvement points, allow for more “Practice On Shift” and plan a new Validation Shift.
Validation Checklist
Find your markets Validation Checklist here
The Food Station
When working on the Food Station, there are 3 positions to cover. These positions can all be covered by one Juicer, or the positions can be split out between 2 or 3 Juicers.
Overview of the Food Station
The full overview of tools and equipment needed to work on the Food Station.
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Egg Fork
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Egg Scoop
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Egg Masher
Steel Bowl
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Egg Canteen
1/6 Steel Canteen
Sriracha
Large Bottle
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Weighing Scales
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Mayo Spoon
Table Spoon
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Salt & Pepper Grinder
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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
Hygiene
Hand washing
Washing hands reduces the possibility of contaminating any food products you touch. We wash our hands not only to be hygienic but also to show humbleness and respect to our guests.
When to wash your hands: You must wash your hands whenever you think they may have become dirty/contaminated.
Some examples after which you must wash your hands:
- When first entering behind the bar for a shift
- You enter the bar after going to the locker room or storerooms
- After a sneeze, a cough, or touching your face
- Using a cleaning cloth
- Picking something up from the floor
- After using the toilet
- Emptying bins
- After a break
- Taking a cigarette or vape break
- And MANY more! When in doubt, wash your hands.
Gloves
Gloves are an extra precaution to further reduce the possibility of contamination from your hands reaching food. It is very important to change gloves when they are dirty or torn.
You must wear gloves when operating the food station.
Treat your gloves like your hands and change gloves in the same situations as you would wash your hands
Remember you must wash hands and change gloves:
- Before handling gluten free bread
- Making any item where a customer has indicated that they are allergic to one of our ingredients
- Where a customer has a personal preference or religious reason for us to use new gloves
Gluten free procedure
Every bar is equipped with a yellow cutting board and a yellow breadknife to specifically handle the gluten free bread. It is very important that we only use this for the gluten free bread. Gluten Free Bread MUST be stored and separated from a regular bread or other sources of gluten. Each piece of bread is individually wrapped.
All bars have small bags for grilling gluten free breads. The Juicer is to place the gluten free bread in a bag before grilling, this is to avoid the bread touching the grill where there will be gluten residue from our other products.
Bags, yellow chopping board and yellow bread knife MUST be kept in container above or away from the sandwich station preparation tabletop, to minimise the risk of cross-contamination.
Each bag will last 200 bread toastings so we must not throw them away after each use, unless we identify a risk to the food such as a torn bag, or the inside of the bag is suspected of contamination with a gluten containing product.
We always follow the below procedure when grilling gluten free bread:
- Remove gloves, wash hands and put on clean gloves
- Place the bread in the gluten free bag and place in the grill
- Remove the bag from the grill and take the gluten free bread out of the bag
- Use the yellow cutting board and yellow knife
Notes:
- We take care that the gluten free bag doesn’t touch the cutting board
- We make sure the only thing that touches the yellow cutting board is the yellow knife and gluten free bread
Clean on the Go ‘COTG’
To maintain a fast workflow and minimise the need for frequent hand washing we use Clean-on-the-Go procedures. COTG is performed with paper hand towels and sanitiser instead of using cloths and is purely to remove debris and to sanitise the work surfaces. Once the paper hand towel has been used, it must be disposed of immediately.
If there is spare time, clean other items such as boards, knifes, and other utensils.
Cleaning Pesto bottles
Add soap, hot water then shake to clean and dissolve all pesto leftovers. Scrub thoroughly with a brush. Place into the high temp disinfector. Once disinfected, check for any leftover pesto. Rewash if there is any pesto remaining.
The Food Cooling Grave
The following food products must be stored in covered metal canteens in the cooling grave:
- Chicken
- Turkey
- Serrano
- Tuna Mousse
- Mozzarella
Always keep the lids on the canteens as much as possible throughout the day, as this will help keep the items within the correct temperature range.
Three-Hour Rule
The three-hour rule applies in all markets. If a refrigerated product becomes warmer than their max
temperature, and remains above this temperature for 3 hours, then the product must be thrown out. Keeping the lids on the canteens will help greatly in keeping the ingredients at the right temperature.
Max temperatures:
Chicken/Tuna/Serrano/Turkey/Mozzarella 5°C/41°F
Regular temperature checks are to be performed throughout the day to monitor these temperatures. If a too high reading is returned, then the iPad 3-hour timer must be started with the alarm sounding on and the temperature must be checked again. If after three hours it is higher than the recommended limit then it must be thrown out and recorded as waste.
FIFO
First in first out – FIFO is fundamental for a healthy stock handling. FIFO means “First In, First Out”. FIFO is the goods “workflow” from when we receive our goods, to which order we use them. It is important to make sure you stack up the oldest food items on top / in front. Following FIFO helps us ensure that only fresh food is used in our products.
Bread Provider
The responsibility of a Bread Provider is to ensure that you grill and cut breads to ensure that we follow the flow in the store.
How to be a Bread Provider
1. Grill breads based on the list
- Grill breads according to The List
2. Apply signature roast by flipping bread
- Place the bread diagonally in the grill
- After approximately 1 minute, flip the bread to make Signature Roast
- Take out breads when they are Crispy and Thin
*Waste any breads that are burnt or not up to standard.
3. Cut all breads
- Cut each bread all the way through and place the halves horizontally as shown below
Move with a purpose to maintain CWT
- While new breads are grilling, cut the ones that are ready.
- Stay efficient and avoid idle time, use multiple grills
- Deliver grilled breads in time for the Food Maker to assemble the sandwich within the CWT
Food Maker
The goal of the Food Maker is to put in the correct ingredients, with the right measurements, in the correct sequence to deliver a food product that lives up to the company standard ready for the food wrapper to deliver it to our guests.
Responsibilities:
- Assemble all food products following IMS within Correct Waiting Time
- Ensure utensils are being used and placed correctly at all times
- Restock/Refill using FIFO when needed and at Shift Change
- Clean On The go between products by scraping cutting board and using hand towels
- Execute Shift Change by following DCWF Shift Change procedures
Food Maker procedures
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
How to make a sandwich
1. Open the Bread
- Lay both halves flat on the cutting board.
2. Apply Dressing
- For applicable sandwiches, apply dressing using a snake motion.
- Use approximately 12 swings to ensure full coverage of the bread.
4. Add Avocado
- Place avocado on the bottom half (closest to you).
- Lay the slices diagonally across the bread.
5. Add Meat
- Place meat on the top half (closest to the canteens).
- Ensure the meat covers the entire bread half.
6. Add Remaining Ingredients
- Place toppings (e.g. tomato, mozzarella, jalapeños, tabasco) on top of the meat.
- Use one layer and cover the entire bread half.
7. Close the Sandwich
- Flip the bottom half over the top half to complete the sandwich.
8. Send to Food Wrapper
- Pass the sandwich to the wrapper station.
- Clearly state what type of sandwich it is.
9. Clean on the Go
- Use a scraper in a snake motion to clean the cutting board.
- Wipe the scraper with a hand towel.
- Wipe around the cutting board with a hand towel to maintain cleanliness.
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.
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Food Wrapper
The goal of the Food Wrapper is to wrap the sandwich tight in a clean wrapping waper with a clean napkin wrapped around it with the Joe facing up. Then either place it on the send out area, pack to-go and place at send out area. Finally tap out food product on the list.
Responsibilities:
- Wrap all sandwiches tightly and wrap a clean napkin around
- Place on Send-out in order of The List and tap out product
- Refill station with wrapping paper, napkins and to-go sandwich boxes
- Clean On The Go around Wrapping station
- For TO-GO orders, follow TO-GO procedure
How to be a Food Wrapper
1. Place the sandwich on the wrapping paper
- Follow the wrapping procedure as shown in the illustration.
- Make sure to wrap the sandwich tightly.
2. Add a napkin
- Wrap a napkin around the sandwich.
3. Check cleanliness
- Ensure both the napkin and wrapping paper are clean.
4. Tap out the sandwich
- Mark the sandwich as completed on the list.
5. Call out the guest’s name
- Announce the guest’s name clearly.
- Hand over the sandwich with a smile.
6. Clean on the go
- Wipe around the wrapping paper area.
- Clean the send-out area.
- Make sure the top wrapping paper is clean and ready for the next sandwich.
If the order is TO-GO, follow the procedure below
TO-GO Placement
In-store pickup —> place it at the send-out area.
From the app or a third-party service --> place it at the app pickup area.
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How to videos
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
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 Ice Machine
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Sinks
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
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 Ice Machine
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Sinks
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
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