...JOB E: Career Opportunities: Dishwasher SUMMARY: As a Dishwasher you will be responsible for ensuring that our production teams have sanitary tools and workspaces. This includes all duties related to dishwashing: unloading kitchen deliveries and cleaning all of the dishes, utensils, pots and pans. Other areas of responsibility include food prep work and maintaining food quality and sanitation in kitchen. DUTIES: - Wash, rinse, and sanitize dishes, pots, pans, and implements used by the store in preparing foods for sale. - Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices. - Maintain cleanliness of floors, mats, drains, walls and shelves of kitchen area. - Operate and sanitize all equipment in a safe and proper manner. - Perform food preparation work as directed. - Accept and process product from Receiver. - This job posting is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership. REQUIREMENTS: - Ability to follow instructions and procedures. - Good interpersonal skills and willingness to work as part of a team. - Strong work ethic and integrity. - Available for flexible scheduling to meet the needs of the department. - Use of box cutters. Essential Job Functions: * Stand and walk for extended periods of time. * Bend and stoop to grasp...
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...CHAPTER I Technical Aspect This chapter describes the activities to be done before the business will operate as a business. -Target Opening Date: July 1, 2009 Table 1 Pre-Operational Activities |Business Plan |Target Dates | |Renovation of the Business Space |June 8- 15, 2009 | |Application of Permits and Licenses |June 11-25, 2009 | |Selection and Buying of Equipment and Office Furniture |June 16-25, 2009 | |Arranging and Positioning of Equipment and Furniture |June 26-27, 2009 | |Trial Operation |June 28, 2009 | |Normal Operation |July I, 2009 | | | | Table I shows the different activities that “YOUR CHOICE FOOD SERVICE” will have to accomplish from the month of June 2009 until the business will start on July 1, 2009. It reflects the planned activities before the...
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...Kitchen Design Decide on a design when you prepare for a commercial kitchen renovation. Look at your menu and determine your design budget. Plan your project with an understanding of your work flow, which can set the tone and mood of your staff. Aim for the best kitchen flow to make the best use of staff time and create a positive and organized workplace. You may use an assembly-line approach to kitchen traffic because you'll be using the same food preparation methods daily. Speak with a professional commercial kitchen consultant about your vision and budget. Some of the topics to discuss include proper lighting, equipment and ventilation. Seek written proposals from three to five commercial kitchen consultants. Kitchen Equipment Prepare a list of your desired kitchen equipment, including cost estimates and frequency of use. Your kitchen equipment will include preparation and work tables, refrigerators and freezers, and pots, pans and other cooking implements. Renovate your commercial kitchen to maximize the efficiency of your space. You can place your preparation and work tables along the kitchen walls, on an island, or use a combination of the two. Consider how many pieces of food equipment you need to purchase and how you will store the equipment. A kitchen of 100 square feet or less can use a 2-light fluorescent; up to 250 square feet takes a 4-light fluorescent. Larger than 250 will need the 4-light plus additional lighting. Everlast Floor's resin-rich formula...
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...Micheal Smith Mrs. Agee English III January 29, 2014 How to make Grilled Cheese Cooked bread and cheese is an ancient food eaten by historians around the world. But in the 21st century grilled cheeses is a delicacy among foods, rivaled by none. But the art of creating such a wondrous food takes more skill then given credit for. Grilled cheeses isn’t made its created, through specific and well thought strategies. For the creation of your grilled cheese you need the proper kitchen utensils, ingredients, correct grilling techniques, and the correct way to eat the sandwich. Proper Kitchen Utensils It’s no secret that to cook grilled cheese you need a place with electricity and a stove. SO first find a kitchen with a stovetop. The best pans to use are copper pans because of there ability to cook evenly. The best spatulas to use are nonstick so nothing in the pan will stick too it. If you are using an electric stove turn the eye on a low heat, to get the best golden brown toast. If your stove is not electric then use a light flame on the stove. Ingredients You can’t make grilled cheese without the basic ingredients, the bread, cheese, and type of butter. Once you have the pan nice and warm add butter. The type of butter you use depends solely on you. Weather its salted or unsalted, organic, whipped of just Pam butter. I prefer Pam because its nonstick butter and easy to spread on the pan. Once your pan is buttered and ready to go grab to pieces of bread and add one peace...
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...CONTACT DETAILS Name: VAHUL TALWAR Mobile: 0426617747 E-mail Address: vahul_25@hotmail.com OBJECTIVE I am a very hard working and honest person. Since secondary school I have developed many technical and customer oriented skills that I believe would be a great asset to any employer. I have worked in team environments and solely over the course of my career with great success. I am a self motivated person with a great will to learn and achieve both company and personal goals with my work. I am kind of person who gives preference to company goals keeping my personal goals aside. ROLES & RESPONSIBILITIES Kitchen in hand- Jimmy spices (uk) November-14 to sep 15 Responsibilities: • Wash dishes and other utensils • Maintain equipment and utensils • Help with chopping vegetables and cooking • Set up feast tables • Stock supplies including food and utensils • Clean garbage cans and maintain work areas • Prepare individual place settings • Sweep and scrub floors and windows Kitchen in hand – platform 3 July 2013 - Oct 2014 Company – jimmy spices Responsibilities: Making sure that the chef has everything they need to carry out their duties. Assisting the Kitchen Manager in food prepping, cooking and cleaning. Entering recipes and ingredients into spreadsheets. Completing a list of tasks every day. Helping to prepare and serve meals for customers. Washing up dishes and kitchen utensils. Cleaning kitchen...
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...As I bring the freshly washed dishes back to the counter for a refill, I am quickly surrounded by a mass of purring felines clawing at my sneakers. Grabbing the food from the freestanding pantry, I begin to fill the dishes, counting each scoop in my head until I reach the third and final one. Avoiding the trail of cats following my every step, I place the bowls of food back down on the ground, observing the swarm of cats circling their meal; waiting for an open spot. Making my way back to the other room, I begin my next task. Finding an unused brush on the concrete floors, I start scraping away the film of cat hair that coats each bed. I peer into one of the small cat houses to see Dymo, an orange tabby cat who was abused as a kitten. As...
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...Cortney Bramlette AP Language Mrs. Richards 3-21-14 Author Essay #9 The general argument made by Dave Barry in Turkeys in the Kitchen is the men are raised one way, and women are raised another. That does not mean that they are incapable of doing each others stereotyped jobs, it just means that women are born better at cooking and cleaning while men are born better at fixing cars and eating the food women cook. (Okay that might be a little sexist, but slightly true.) Dave believes that men not knowing how to do anything right in a kitchen and women knowing the in’s and out’s of every kitchen utensil dates back to the pre-feminism era and the sexism of it. When asked to cut up a turnip, this is what goes through Dave’s head. “Now to the woman, who had all the sexist Home Economics training back in the pre-feminism era, this is a very simple instruction. It is the absolute simplest thing she can think of. But to the man, who got his training in Shop Class, learning things he would never ever need to know for the rest of his life, such as how to make “dado” joints, this instruction raises many troubling questions.” It seems as though Dave almost finds it unfair that he was never taught the correct way to cut up a turnip. He goes on to say that even once he picked up a zucchini (hoping it would be the turnip he was supposed to be cutting up) his wife “much too patiently” took it from his hands and replied with “That’s all right. I’ll do it.” If he only would be taught...
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...MKTG 305 UNIT 2 DB Chasity Fenn PRODUCT The product that I would like to introduce is a new brand of pot and pan line. These pots and pans are different from any other kind of set that you have ever seen. All of these pots and pans are hard anodized and completely non-stick, which this part alone is not any different from a normal pot and pan set. The difference with these pots and pans is the easy way they can be cleaned. The non-stick on these pots and pans are something no one has ever seen before. Nothing at all sticks to these pans! With other non-stick pans you may have to use cooking spray or oil, but with these there is no need. If that is not enough to get someone to buy, the pots and pans can be customized. You can have any design, colors, pictures, or even engravings put on these pots and pans. No other product can give their customers this kind of personalization. TARGET AUDIENCE The target audience would most definitely be adults ranging from ages 20-60. The benefit of this product is that the age range of the target market is very large; this gives this product a chance to become very popular. Another big target is restaurant owners or top ranking chefs. Chefs love to use their own utensils and cookware when cooking, so I believe this would be an excellent choice of cookware for them. ENDORSER AND SONG The number one endorser that I think would sell this product in a heartbeat is Chef Gordon Ramsey. Chef Ramsey is one of the most known chefs in the...
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...1 Executive summary This report discusses the feasibility of opening up a Public Kitchen which is served for college students in China. It is necessary to use several management research tools to assess the feasibility, such as PESTLE, Porter’s Five Forces and Cash Flow, based on those researches, it seems that this business could success and have much developing space to improve itself in the future, for example, adding more recreational facilities in ‘Our Kitchen ’ to attract more customers. 2 Introduction The reason why I choose China as the target market is that I come from China and I am more familiar with the Chinese market than the United Kingdom’s, especially Chinese colleges and students. When I arrived at my new dormitory in the University of Birmingham, I was shocked by the big and bright kitchen for 15 students. There is no public kitchen in Chinese colleges, so almost all the students must have three meals in one or several crowded canteens or order takeout every day. As a new graduate from a Chinese college, I could realize that some students are eager to cook for themselves or host a party with their friends. What they calling for is a comparatively private and comfortable environment. At the same time, I know economic environment around Chinese colleges well. Thus I come up with an idea that launching a public kitchen for college students and it could be a brand new food service in the market of Chinese colleges. Moreover, if the idea were to come true...
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...My Kitchen As I smell the aroma of brownie batter awaiting its trip to the oven, and the sizzling marinated chicken on the stove, I am reminded that my kitchen is the home to many of my memories that include everything from happy birthday dinners to troubled moments. Naturally, I gravitate towards my kitchen, because of its warm and cozy vibes. Not only is my kitchen a place where I am able to eat my worries away, but also a place where my mind is most capable. Whether I’m struggling with a math problem, or just need a place to release stress from a long day, my kitchen is always there. To the left, the large white refrigerator is the first piece of furniture that meets the eye. Across from what I have dubbed “the fridgerator” is the granite countertop that holds the sink and features a shiny metal paper towel roll. Catty cornered from the refrigerator is a stainless steel stove that, at closer inspection, reveals the wear and tear of many years of oil stains. The wooden pantry door holds an abundance of junk food, which my dad keeps thus stocked against my mother’s wishes. The other cabinets in the kitchen contain a large collection of pots and pans, as well as a plethora of unused electronic devices given as gifts throughout the years. The enormous dark brown kitchen table, which comfortably seats eight in a three-person house, is home to scattered paperwork and my over filled backpack. The table is surrounded by windows, which display a three hundred and sixty degree...
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...CorningWare: Refreshing an Iconic Brand CorningWare began in the space-hustling 1950s as Pyroceram, a material that would securely ingest temperature vacillations in rocket nose cones. By 1958, it was brought into homes with the capacity to go straightforwardly from the cooler to the broiler to the table, a generous advantage for those setting up the family dinners and cleaning up after. The glass-fired — and later, stoneware and aluminum — material, with its protected fitting covers and accessibility in an assortment of sizes, has been a backbone in kitchens from that point forward. The test: Despite its notable status, now and again social patterns sneak up on your image speedier than you can say "Nourishment Network." Such was the situation with CorningWare French White bakeware, which was reliably losing partake in a housewares classification commanded by superstar culinary expert supported product offerings. Examination uncovered that purchasers related the CorningWare brand with nostalgic ideas, in spite of the fact that they were pleased by the new, more redesigned offerings in splendid hues the brand had presented — and significantly more eager to take in they were from a trusted name like CorningWare. The long-standing bakeware organization expected to give individuals another approach to consider CorningWare and turned to marking, outline and prototyping office Kaleidoscope. According to me, the solution to the problem is toward the begin of the activity...
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...Ahmad Mohammad Analysis of Blaine Kitchenware Inc. case Brief Background Blaine Kitchenware Inc., a mid-sized producer of branded small appliances primarily used in residential kitchens, has a very conservative practices regarding taking debt. It only took debt twice in its entire history. An investment banker prompted the idea of repurchasing some of the company’s stocks to the CEO Mr. Dubinki. The CEO is not sure whether the repurchase will benefit the company or not. Problems with Blain current capital structure The main problems that I have noticed in Blain’s capital structure are * Heavy reliance on equity. * Zero debt * Surplus of cash Even though there are not problems at all with the company’s profitability, those problems above does not allow the company to operate at the maximum efficiency. Zero debt does not allow the company to benefit from tax shield. The firm is has extremely conservative practices regarding financing and they have only took debt twice in its entire history. On the other hand, heavy reliance on equity reduces the ROE, making it significantly lower that those of other competitors. Regarding the payouts, the dividend payout ratio had a dramatic increase from 35% in 2004 to 52.9% in 2006, which raises questions about the sustainability of cash growth. At the same time the Earning Per Share ratio (EPS) from 1.29 to 0.91. this is because there is a huge amount of shares available compared to the company’s net income. Actually...
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...Advance Financial Management Graduate Business Administration 645 CRN: 11046 Building 163 – Room 2032 Winter Quarter 2013 Wednesday: 6:00-8:50 Paul Sarmas www.csupomona.edu/~psarmas CATALOG DESCRIPTION: A seminar course in finance utilizing comprehensive cases to simulate the role of the financial manager. 3 seminar-discussion. Prerequisite: GBA 546, all required 500-level courses, and microcomputer proficiency. Concurrent enrollment in GBA 646. Unconditional standing requirement. EXPANDED DESCRIPTION OF THE COURSE AND INSTRUCTIONAL METHODS: A. Expanded Description of the Course: This course reinforces the basic concepts of financial management. The course provides an in-depth discussion of key topics that are critical to financial management: (1) the goals of the firms, (2) financial statement analysis, planning, and forecasting, (3) working capital policy and management, (4) capital budgeting techniques without and with risk, (5) capital structure theory and application, (5) the cost of capital estimation, and (6) long-term financing decisions. In addition, the course examines issues such as lease financing, merger and acquisition, and international financial management. B. Instructional Methods: The delivery system throughout this course will be a combination of class discussion and case analysis. The case analysis will be both in a written format and oral presentation. The amount of lecture will be limited to detailed coverage of concepts...
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