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HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 REAL FRESH CUT CHIPS “beautifully handmade, chargrilled burgers, using traditionally reared, grass fed, An allergy menu is available upon request - pleaseask a member of our
HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. FRESH CUT HERE, BEFORE BEING DOUBLE FRIED TO MAKE THEM D.B CHEESE Beef patty, American cheese, lettuce, onion, ketchup, HBC sauce, served with a gherkin D.B FRIED ONION Beef patty, American cheese, lettuce, onion, ketchup, BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
FRONT OF HOUSE GREETER MODULE 3 1. the importance of the first impression According to an old saying: “You never get a second chance to make a first impression,” essentially then, how we communicate with MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all CHARGRILL & COOKING GUIDELINES MODULE 3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY checking and recording the control measures We need to check that the control measures we use e.g. fridge temperatures not exceeding 5ºC, are doing their job.The kitchen staff fill in the ‘HACCP KIDS GO FREE KIDS GO FREE TERMS & CONDITIONS : This voucher entitles one child free entry when accompanied by a person paying the full adult day rate at the National SEA LIFE centre Birmingham. RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White OnionBEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of RECIPE & PRODUCTION CONTENTS 2 01. Fresh Vegetables & Salad Equipment required: Green chopping board and knife, labelled for 3 days, including the day of prep, white chopping board and knife for croutons. 1.1 Flat lettuce Time: 5 minutes to prep 6 heads (1/2 box) REAL FRESH CUT CHIPS BEEF CLASSIC Our original HBC burger relish, mayo, lettuce, tomato & red onion.. £5.45 BEEF CHEESE CLASSIC FRONT OF HOUSE GREETER MODULE 3 1. the importance of the first impression According to an old saying: “You never get a second chance to make a first impression,” essentially then, how we communicate with BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
CHARGRILL & COOKING GUIDELINES MODULE 3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. BACK OF HOUSE TEAM LEADERS TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White OnionBEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of RECIPE & PRODUCTION CONTENTS 2 01. Fresh Vegetables & Salad Equipment required: Green chopping board and knife, labelled for 3 days, including the day of prep, white chopping board and knife for croutons. 1.1 Flat lettuce Time: 5 minutes to prep 6 heads (1/2 box) REAL FRESH CUT CHIPS OUR FOOD (n) Contains peanuts, nuts or nut oils. None of our other dishes contain peanuts, nuts or nut oils as an ingredient. However,there is always a
FRONT OF HOUSE GREETER MODULE 3 1. the importance of the first impression According to an old saying: “You never get a second chance to make a first impression,” essentially then, how we communicate with CHARGRILL & COOKING GUIDELINES MODULE 3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all BACK OF HOUSE TEAM LEADERS TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White Onion HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of 7OZ JIMMY’S FARM VEGGIE ’S BEEF CHEESE CLASSIC -£9.95 Beef – 7oz CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion . CHEESE CLASSIC - £7.95 With a choice of either; Mature cheddar, American cheese, Red Leicester or FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 RECIPE & PRODUCTION CONTENTS Recipe & Production . Contents 1. Fresh Vegetables and Salad . 1.1 Flat Lettuce . 1.2 Roquette . 1.3 Mix Leaf . 1.4 Tomatoes . 1.5 Red Onion . 1.6 White OnionBEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of RECIPE & PRODUCTION CONTENTS 2 01. Fresh Vegetables & Salad Equipment required: Green chopping board and knife, labelled for 3 days, including the day of prep, white chopping board and knife for croutons. 1.1 Flat lettuce Time: 5 minutes to prep 6 heads (1/2 box) REAL FRESH CUT CHIPS BEEF CLASSIC Our original HBC burger relish, mayo, lettuce, tomato & red onion.. £5.45 BEEF CHEESE CLASSIC FRONT OF HOUSE GREETER MODULE 3 1. the importance of the first impression According to an old saying: “You never get a second chance to make a first impression,” essentially then, how we communicate with BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
CHARGRILL & COOKING GUIDELINES MODULE 3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. BACK OF HOUSE TEAM LEADERS TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
REAL FRESH CUT CHIPS “beautifully handmade, chargrilled burgers, using traditionally reared, grass fed, An allergy menu is available upon request - pleaseask a member of our
HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010 REAL FRESH CUT CHIPS “beautifully handmade, chargrilled burgers, using traditionally reared, grass fed, An allergy menu is available upon request - pleaseask a member of our
HACCP SYSTEM & WEEKLY KITCHEN RECORDS 1. understanding our HACCP system HACCP stands for: “Hazard Analysis and Critical Control Point” It is a legally required food safetymanagement system.
FRONT OF HOUSE TRAINING PACK Level 1 Objectives Pay scale - under 21 - £5.35 21 and over - £5.93 To complete level 1 of your training you must work through the first 4 days of this booklet. FRONT OF HOUSE TRAINING PLANNER P a g e | 3 Objective 1 – Induction Training Material – Module 1 2 hours training allowance to complete steps 1 to 4 – Must be completed before the staff member begins their first shift. FRONT OF HOUSE CUSTOMER SERVICE MODULE 2 customer service essentials contents page 1. defining customer service 3 2. characteristics of a good waiter/waitress 4 3. 6 pointsof service 5
FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all KITCHEN MANAGER TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY Induction Module Understanding HACCP (our food safety management system) (to be completed by ALL team members) Version 1 February 2010BEEF JIMMY’S FARM
Beef 100% PRIME SCOTCH BEEF – 7oz . CLASSIC - £6.95 Our original HBC burger relish, mayo, lettuce, tomato & red onion. CHEESE CLASSIC - 7.95 With a choice of FOOD HYGIENE TRAINING 3 1. introduction to food hygiene training It is essential that we serve the highest quality food to our customers and this includes ensuring it is 100% safe to eat i.e. it will not make BACK OF HOUSE TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
FRESH CUT HERE, BEFORE BEING DOUBLE FRIED TO MAKE THEM D.B CHEESE Beef patty, American cheese, lettuce, onion, ketchup, HBC sauce, served with a gherkin D.B FRIED ONION Beef patty, American cheese, lettuce, onion, ketchup, PRODUCT KNOWLEDGE MASTER 3 1. the importance of product knowledge Knowing a little bit about each of our products can be incredibly advantageous whilst working in any area of our restaurant, but especially on the bar. MANAGEMENT TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress through your training pack you must complete all objective sets, all FRONT OF HOUSE GREETER MODULE 3 1. the importance of the first impression According to an old saying: “You never get a second chance to make a first impression,” essentially then, how we communicate with BACK OF HOUSE TEAM LEADERS TRAINING PACK Introduction Welcome to your handmade burger Co. training pack. This is a quick guide to how to use your training pack. To progress throughyour training pack
CHARGRILL & COOKING GUIDELINES MODULE 3 1. introduction to chargrilling Chargrilling is a dry and extremely effective method of cooking during which the branding bars (cast iron slats we cook on) exceed 300ºC, the ideal temperature to INDUCTION MODULE UNDERSTANDING HACCP (OUR FOOD SAFETY checking and recording the control measures We need to check that the control measures we use e.g. fridge temperatures not exceeding 5ºC, are doing their job.The kitchen staff fill in the ‘HACCPHANDMADE BURGER CO
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HANDMADE FOOD THAT WE ARE PROUD OF… AT HANDMADE BURGER CO. WE’RE FAMILY OWNED & INDEPENDENT AND WE’VE BEEN PASSIONATE ABOUT GREAT, FRESH, NATURAL FOOD SINCE 2006. Our chefs make burgers by hand on a daily basis using our 100% prime Scotch beef and then hand press them to ensure you can enjoy the tastiest and freshest burgers around. Our food is HANDMADE in our restaurants using seasonal ingredients and only the freshest produce which is locally sourced where possible. We go to every length to ensure our high standards are maintained and we are proud to say that our food tastes great.WHY WE'RE LOVED
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NATURAL FRESH MADE HERE We source only the freshest, finest tasting, traceable ingredients.* Find a Restaurant
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2019
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