Breakfast Making

Show how to handle the following:

• The induction stove (on and off, setting 9 & 12, how to clean)
• Pan
• Toaster
• Spatula

Waste

Run through the egg section in the Waste feature on the List. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the addition button and subtract by tapping the subtraction button. See Sustainability approach.

Now, demonstrate the omelette making

• Place 1 piece of rye bread into the toaster.
• Bring pan onto one of the induction cooking surfaces.
• Adjust the induction stove setting to 12.
• Explain that setting 12 is the maximum level to avoid the butter burning.
• Add butter to the pan and spread it across the entire surface.
• Explain that the butter must be spread on the entire surface of the pan to avoid the omelette from sticking to the pan – if this happens we cannot serve the omelette.
• Explain the importance of using enough butter for every individual omelette.
• While the butter is melting explain about the IMS.

Ingredients = What is in the product
Measurement = How much of it goes in
Sequence = In which order it goes in

The sequence for making an omelette is as follows:
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1. Egg
2. Salt and Pepper
3. Meat
4. Spinach
5. White Cheese
6. Parsley
7. Decorate (White Cheese / Parsley / Chili)

Explain that the sequence is essential to follow because it ensures the quality of the omelettes remain consistent and the product making process is more efficient.

Sequence

1. Bring the induction stove down to 9 and ‘Snake’ twice (x2) filling the surface of the pan with the mixed eggs. To ensure the same quality each time, focus on spreading the mixed eggs evenly to fit the shape of the pan.
2. Show how to make a “Meaty” omelette using the correct IMS. Sprinkle the chicken onto the omelette, using the ‘Signature Sprinkle’. Explain that we ‘Signature Sprinkle’ the ingredients to ensure that all ingredients are in every bite of the omelette.(Signature Sprinkle = Sprinkle ingredients from the center of the omelette and out in a clockwise spiral motion).
3. Assemble the omelette by sprinkling the remaining ingredients of the “Meaty” onto the omelette using the ‘Signature Sprinkle’.
4. Explain how to be effective when making omelettes by ‘finishing one ingredient at a time’, which means grabbing enough of one ingredient in your hand for all the omelettes to complete each step in the correct sequence. For example, grab enough parsley for all the omelettes you are making.
   Tell the Trainee to ‘Move with a purpose’, mean- ing they should not move hesitantly when making products. Be confident and move purposefully with every maneuver needed for making the product every time to increase your overall speed.
5. Leave the assembled omelette on the pan until it is finished, which is when it starts to get the ‘Leopard Dots’ on the underside of the omelette (approx 2-3 mins).
6. After the omelette is cooked, lift the pan from the induction stove, shake it gently to ensure that the omelette is not sticking to the pan. Then grab a plate to serve on, while holding the pan with the omelette. Slide the omelette off the side rim of the pan until half of the omelette touches the middle of the plate. Then bring the pan across the part of the omelette that touches the plate and follow-through, so that the omelette folds into a half-circle.
7. Decorate the omelette by sprinkling the last ingredients onto the omelette using the ‘Signature Sprinkle’ technique.
8. Take out the toasted rye bread, cut it diagonally in half and place it next to the omelette.
9. Grab a knife, fork & napkin (check no food stains are left on the napkin).
10. Serve the omelette to the guest at their table. Use the number on the list to identify which table the omelette must be served at. Remember to use the guest’s name (not the number), have eye contact, and smile when serving. Explain that every product which is served with cutlery must be delivered at the guest’s table – never send out from the pick-up area in the bar.
11. Explain that we always cross out on the list as soon as the product has been delivered to the guest to inform the rest of the team exactly where on the list we are and so that the same product does not get made twice. Cross out the product on the list using your nail as soon as you’ve made the product. When the guest has received the product, then cross out the name on the list also. This indicates to the team that the product has been made and delivered to the guest.
12. Explain that we perform “Clean-on-the Go” after every order or batch of omelettes to make sure the Egg Station is well maintained, looks tidy, and is ready for the next omelettes to be made. Use the sandwich scraper to scrape off any food leftovers etc. Then use paper towels to wipe down all surfaces.

Make all omelettes

Let the Prospect Juicer make all omelettes on the menu for them to focus on becoming familiar with the procedures. It is most effective for the trainer to call out the IMS of the omelettes they are making. For example, “butter, ‘Snake’ eggs, salt & pepper, ‘Signature sprinkle’, chicken, white cheese, parsley, flip, fold, decorate, serve, cross out, clean-on-the-go”. This way we closely monitor the Prospect Juicer throughout and ensure they are becoming familiar with the flow and making omelettes efficiently.

Toasted Rye Bread

Go through how to make the Toasted Rye Bread when the Prospect Juicer feels comfortable making the omelettes.

Demonstrate how to make Toasted Rye

Go through the different workflows of the toasted Rye Breads.

Scrambled Egg Rye Bread Sequence

1. Place 1 Rye bread in the toaster.
2. While the bread is toasting bring the induction stove to 12 and place the pan on top.
3. Add butter to the pan. Stress the importance of using enough butter.
4. ‘Snake’ once (x1) filling the surface of the pan with the mixed eggs
5. Salt & Pepper.
6. Scramble the mixed eggs – use the spatula and al- ternate between having the pan on the induction stove and taking it off to control the heat and avoid the eggs turning dry. 2 seconds on, 4 seconds off. Continue to scramble the eggs throughout this step. When finished, the scrambled eggs should still have a moist texture when taking them off the induction stove.
7. Put scrambled eggs to one side.
8. Take out the toasted rye bread and place it on a plate. The toasted rye bread should have crispy ends to indicate it is done.
9. Place avocado on the toasted rye bread using the same technique as on a sandwich.
10. Place the scrambled eggs on top of the rye bread.
11. Decorate parsley & chili, using “Signature Sprinkle”.
12. Grab a knife, fork & napkin (check no food stains are left on the napkin).
13. Serve the Toasted Rye Bread to the guest at their table. Use the number on the list to identify which table the Toasted Rye Bread must be served at. Remember to use the guest’s name (not the number), have eye contact, and smile when serving. Explain that every product which is served with cutlery must be delivered at the guest’s table – never send out from the pick-up area in the bar.
14. Explain that we always cross out on the list as soon as the product has been delivered to the guest to inform the rest of the team exactly where on the list we are and so that the same product does not get made twice. Cross out the product on the list using your nail as soon as you’ve made the product. When the guest has received the product, then cross out the name on the list also. This indicates to the team that the product has been made and delivered to the guest.
15. Explain that we perform “Clean-on-the-Go” after every order or batch of toasted rye bread to make sure the Egg Station is well maintained, looks tidy, and is ready for the next orders to be made. Use the sandwich scraper to scrape off any food leftovers etc. Then use paper towels to wipe down all surfaces.

Smashed Avo Rye Bread Sequence

1. Place 1 Rye bread in the toaster.
2. Bring 1 half of avocado into a bowl.
3. Add salt & pepper, white cheese, chili & squeeze 1⁄4 of a lemon.
4. Smash avocado together with the other ingredients using a fork until it all becomes smooth.
5. Take out the toasted rye bread and place it on a plate. The toasted rye should have crispy ends to indicate that it is done.
6. Place the avocado mix on top of the Rye bread.
7. Decorate with tomato, parsley & chili.
8. Grab a knife, fork & napkin (check no food stains are left on the napkin).
9. Serve the Toasted Rye Bread to the guest at their table. Use the number on the list to identify which table the Toasted Rye Bread must be served at. Remember to use the guest’s name (not the number), have eye contact and smile when serving. Explain that every product which is served with cutlery must be delivered at the guest’s table – never send out from the pick-up area in the bar.
10. Explain that we always cross out on the list as soon as the product has been delivered to the Guest to inform the rest of the team exactly where on the list we are and so that the same product does not get made twice. Cross out the product on the list using your nail as soon as you’ve made the product. When the guest has received the product, then cross out the name on the list also. This indicates to the team that the product has been made and delivered to the guest.
11. Explain that we perform “Clean-on-the-Go” after every order or batch of toasted rye bread to make sure the Egg Station is well maintained, looks tidy, and is ready for the next orders to be made. Use the sandwich scraper to scrape off any food leftovers etc. Then use paper towels to wipe down all surfaces.

Make all toasted rye bread

Let the Prospect Juicer make all Toasted Rye Breads on the menu for them to focus on becoming familiar with the procedures. It is most effective for the trainer to call out the IMS of the Toasted Rye Breads they are making. For example, “Bread in the toaster, butter, snake egg, salt & pepper, scrambled eggs, avocado, decorate, serve, cross out, clean-on-the-go”. This way we closely monitor the Prospect Juicer throughout and ensure they are becoming familiar with the flow and making Toasted Rye Bread efficiently.

Extra topping

Explain to the Trainee that it is possible to add extra toppings to the omelette & rye bread we make. Go through all the ingredients that can be added, including the specific amount for each topping. Refer to the‘Add-on’ section on the Product Manual page for the Trainee to become familiar with all items.

Push speed and maintain quality

Begin to push the speed while maintaining good quality. Make clear we never sacrifice speed over quality on any product we make by emphasizing that we should never serve anything we would not eat ourselves. We are proud of every product we make.

Take time on making 4 omelettes to indicate to the Prospect Juicer where they are speed wise and inform about the Egg Station Exam (4 omelettes in 8 minutes & 4 Toasted Rye Breads in 5 minutes). Explain that “slow is smooth, and smooth is fast”. If you move faster than what you are able to, you will mess up the product and therefore ultimately slow yourself down. “Pace yourself” – by moving fast when doing ‘Signature Sprinkle’, but slow down when doing the more difficult technique.

Keep pushing on improving times but do not yell aggressively. Always encourage positively.

Practice making omelettes & Toasted Rye Breads fast throughout the day to prepare for the Egg Station Exam. Remind the Prospect Juicer of all the areas they have been through so far. Constantly correct and give feedback on every product the Prospect Juicer makes.

TEACH THE TEACHER
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Recap by the end of the module using “teach the teacher” (see description). The Prospect Juicer needs to explain what each sentence or word means:
- Personal Hygiene Procedures
- Waste on the List
- IMS
- Snake Eggs (twice for omelette & once for scrambled eggs)
- Signature Sprinkle
- Leopard Dots
- 2 seconds on, 4 seconds off
- Finish one ingredient at a time (being effective making omelettes)
- Move with a purpose
- Slow is smooth, and smooth is fast
- Cross out on the list
- Pace yourself
- Clean on the go after every order
- Serve at the table
- Eye contact and smile

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