pasta station section 1 roles, responsibilities, and kitchen flow · section 1 roles,...

Pasta Training Modules | Roles and Responsibilities | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

PASTA STATION Section 1

Roles, Responsibilities, and Kitchen Flow

We are Malawi’s Overview: At Malawi’s: Pizza With a Purpose, we do things differently. From our food, to our customer service, to our charitable donations, we want to create an experience for our guests that will delight the senses and satisfy the soul. We need your help to put these goals into action and define the Malawi’s Experience. These training modules are designed with these purposes in mind.

Offering the Malawi’s Experience Malawi’s Pizza has five goals to maintain everyday:

Food Quality

Speed of Delivery

Cleanliness of Restaurant

Cheerful Attentiveness of Staff

Pizza With A Purpose Your work helps makes this happen. We couldn’t do it without you and hope that you’ll enjoy being part of our service team.

Learning Outcomes At the end of this section, you will be able to complete the following:

A. Understand the roles and responsibilities of the PASTA STATION. B. Identify the cooking stations in the kitchen. C. Recognize how the work of the kitchen flows together to provide food to our guests.

Customer Service When customers enter Malawi’s, our first responsibility is to look them in the eye and welcome them to the restaurant. Whether you are working in the front or back of the house, when you notice customers, take time to look up, smile, nod your head, or say hello. Please help them feel welcome and glad to have chosen eating with us.


Roles of the Pasta Station

As a member of the Malawi’s Pizza Team, you will learn how to make approximately 10 unique Pasta dishes including Kid’s items. Don’t worry. We’ll get to that. But first, we want you to understand how the PASTA STATION interacts with the other kitchen stations.

Kitchen Overview and Flow When customers arrive at the cashier station, they have the option of choosing pizza, pasta, salad, dessert or a combination of those food items. And as employees, it then becomes our responsibility to make the food as quickly as possible, maintaining the exact specifications of the food, or modifying the product according to each customer’s order. Pizza and Pasta are both served hot and take a few more minutes to prepare than salads. It’s important that food items are delivered hot to the customers. One challenge is to make sure that all hot food items for one table are fired at the same time with cold foods prepared closely afterwards, so that all menu items will be completed and delivered to the tables together. All of the kitchen stations need to work together to make that happen. Look at the bubble diagram below that describes the flow of the kitchen:

Customers approach the cashier and order their food.

Cashier places order into the computer system.

Food orders are delivered to one of three stations: PIZZA, PASTA, SALAD & DESSERT.

Team member prepare their food. PIZZA & PASTA STATIONS deliver prepared food to oven and then to the EXPO STATION. SALAD & DESSERT STATION deliver prepared food directly to the EXPO STATION.

Food is delivered from the kitchen to the dining room and presented to the guest.

If you have not yet viewed the Stations Line Tour video please stop and take a few minutes to watch the video by locating it in the Training Materials Section in the franchisee portal and in the same category in Jolt under Back of House (BOH) General Videos or by clicking on the following link: Stations Line Tour. Note that your restaurant’s line layout will likely vary from the one (Provo) highlighted in the video.

https://www.youtube.com/watch?v=nSjLZOi1erU


Please identify the Pasta Station in the diagram below. Which stations proceed the Pasta Station? Where do the Pasta Stations flow to once complete?

Preparing Pastas

Take a look at the pictures of a pasta dish below. Which would you rather eat? What differences do you notice?

Circle three things in the first picture that make it look appetizing, and circle three things in the second picture that are not. Watch for the following details when plating pasta dishes:

Ensure plate is clean and free from debris.

Pasta is hot: cooked in clean water at a minimum of 165 degrees.

Sauce is served at a minimum temperature of 165 degrees.

Sauce is not broken, exposed to heat too long to change color, over reduced or too thick.

Sauce is not over-seasoned because it has reduced too long.

Pasta is centered in the plate and sauce has not spilled around plate rim. Wipe any sauces or ingredients clean from the edges of the plate so it looks clean and presentable.

Ingredients appear fresh, bright in color, and have been properly prepared.

Its appearance matches its pictures in the PASTA STATION INGREDIENT BUILD SHEETS (These are available through the JOLT system on the iPads at the station),


Finished pasta is passed to the food EXPO STATION for garnish and delivery to the table.

Conclusion Now, that you know how the PASTA STATION interacts with the kitchen, the next step is learning the pasta dishes that you will be making. Please proceed to the next training module.

Pasta Training Modules | Menu Offerings | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

Menu Offerings PASTA STATION

Section 2



Food Quality

Speed of Delivery




Learning Outcome At the end of this section, you will be able complete the following:

A. Identify by appearance and name the pasta dishes prepared in this station.

Pasta Menu Items The PASTA STATION is responsible for creating the following menu items according to the PASTA STATION BUILD SHEETS as outlined in the Systems Standards Manuals. Malawi’s Pizza may augment, add to, or change the required menu items for the PASTA STATION, but, currently, the offerings are listed below:


Pasta Baked Mac & Cheese Kid’s Mac & Cheese Beef Stroganoff Kid’s Spaghetti Chicken & Roasted Red Pepper Pasta Linguini Spicy Sausage & Mushrooms Chicken Fettuccini Alfredo Pesto Chicken Rigatoni Creamy Mac & Cheese Sesame Thai Beef Kid’s Butter Noodles Spaghetti & Meatballs Kid’s Fettuccini Alfredo Breadsticks

Pasta Menu Activity In an effort to help learn the menu items, repeat the following phrase a loud, speaking quickly: Double B, Double C, L, Double P, Double S. Say it three times. The capital letters in this phrase represent the first letter in the PASTA STATION menu items.

B = Baked Mac & Cheese and Beef Stroganoff

C= Creamy Mac & Cheese and Chicken Fettuccini Alfredo

L = Linguini Spicy Sausage & Mushrooms

P = Pesto Chicken Rigatoni & Chicken & Roasted Red Pepper Pasta

S = Sesame Thai Beef & Spaghetti & Meatballs. There are 4 kid’s menu items: Butter, Fettuccini Alfredo, Mac & Cheese, and Spaghetti. A two-colored, twisted breadstick is also prepared at the PASTA STATION. Next, practice writing the names of the Pasta Menu Items in the table below:

Menu Item Menu Item

Double B

Double C

L

Double P

Double S

Kid’s

Kid’s

Malawi’s Employee Training © 2017 Malawi’s Pizza Franchising

Pesto Chicken Rigatoni

Chicken Fettuccini Alfredo

Chicken & Roasted Red Pepper Pasta

Beef Stroganoff

Baked Mac & Cheese

Draw a line matching each pasta’s name to its corresponding picture.

Sesame Thai Beef

Spaghetti & Meatballs

Creamy Mac & Cheese


Menu Offerings: PASTA STATION

Draw a line matching each Kid’s pasta’s name to its corresponding picture.

Kid’s Butter Noodles

Kid’s Fettuccini Alfredo

Kid’s Mac & Cheese

Kid’s Spaghetti

Breadsticks


Next, complete the enclosed worksheet to match the food item picture with its name.

Conclusion Now, that you know the menu offerings of the PASTA STATION, the next step is learning the ingredients and equipment used to create the builds. Please proceed to the next training module.

Pasta Training Modules | Knowing Your Ingredients | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

Knowing Your Ingredients PASTA STATION

Section 3



Food Quality

Speed of Delivery




Learning Outcomes At the end of this section, you will be able complete the following:

B. Identify by appearance and name the list of ingredients used in the recipes of the PASTA STATION.

C. Recognize how the ingredients are organized on the station. D. Know the equipment that should be on the station.

Ingredients The following sheets itemize ingredients used to prepare the PASTA STATION menu items. Circle those with which you are NOT familiar.


Ingredient Layout The layout of the ingredients at the PASTA STATION is strategically engineered to maximize the efficiency and productivity of the station by organizing items according to the frequency and progression used to build each menu item. *Note that the station layout in your restaurant may vary from the examples below given the popularity of certain items, seasonality, or promotional items.

Pasta


Knowing your Ingredients: PASTA STATION

Egg Noodles

Spaghetti TrotolleRigatoni

LinguiniFettuccini Gluten Free FusilliElbow Macaroni

Meats

MP Beef Tenderloin MP Herb-Roasted Chicken

Spicy SausageMP Meatballs


Cheese

Toppings

Asiago

CarrotsBread CrumbsBasilAsparagus

Cheddar

ParsleyMP Marinated Mushrooms

Grape TomatoesFried Wontons

Celery

Sesame SeedsRoasted Red Peppers

Red Onions

Red & Green Chiles

Roasted Red Tomatoes


Sauces

Frank’s Sriracha Sauce MP Marinara (Classic Red) Sauce

MP Balsamic Vinagrette Roasted Red Pepper Pesto Sauce

MP Basil Pesto Sauce MP Signature Alfredo Sauce MP Thai Peanut Dressing (Satay)

MP Marsala Sauce


Ingredient Layout Activity Look at the picture of the station. Using it as a guide, write in the placement of the ingredients in the blank station picture below:

Station Equipment and Layout At the PASTA STATION, you will need the following equipment:

Induction Burner

Sauté Pans

Pasta Basket

Mixing Bowls

Tongs, Spoons, Ladles, Spatulas

Medium and Large Sized Clean Plates

Gloves

Towels

Sanitizer

These items should be stored on a shelf below the ingredients or stacked neatly to the side. Look at the pictures and diagram to see the appropriate location of each item.


Using Ingredients and Equipment As a member of the team, it is your responsibility to have enough of the ingredients and equipment available at the station to build the pasta dishes as they are ordered. Before plating, make sure that each plate is clean and sanitized. Make sure that the ingredients used to make the pasta are fresh and prepared correctly. As you work through the ingredients and equipment, refill items from prepared ingredients stored in the walk-in refrigerator or the station reach-in refrigerators. Do not mix items that have been sitting on the line with new ingredients brought from the refrigerators. Communicate with the preparation team or manager to let them know in a timely manner which ingredients are running low in order to prevent running out of any item. As you become more familiar with the ingredients, learning how to prepare the ingredients will be very helpful. Clean equipment is kept on a shelf close to the dishwashing station. Develop a regular pattern of rotating used equipment to the dishwashing station and replacing it with clean, sanitized equipment. Preventing the pile up of dirty dishes during rush periods will help maintain the production of food. Clean out the water used to cook the pasta regularly and ensure that it is maintained at a minimum 165-degree temperature. Sauces need to be cooked to a minimum temperature of 165-degrees also, and as they are kept warm they have a tendency to cook off their liquid and thicken. This is known as reducing. As they reduce, the flavors will concentrate and become more savory or sweet. But too much reducing can make the sauce taste out of balance. Watch that the sauce: do not let it become too thick, change color, or develop too strong of flavors.

Conclusion Now, that you know the ingredients used at the PASTA STATION, the next step of your training is to learn how to read a recipe and understand measuring standards. Then, you are ready to begin making the menu items. Please proceed to the next training module.

Pasta Training Modules | Reading Recipes and Units of Measurement | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

Reading Recipes and Units of Measurement PASTA STATION

Section 4


Offering the Malawi’s Experience Malawi’s Pizza has five pillars or goals to maintain everyday:

Food Quality

Speed of Delivery




Learning Outcome At the end of this section, we expect that you will be able complete the following tasks:

E. Know how to read a recipe. F. Understand units of measurement used for each ingredient. G. Realize that recipe modifications may be dictated by our customers. H. Practice measuring ingredients.

Reading a Recipe

At the end of this section is the recipe (menu build) for the Fettuccini Alfredo. Notice that it is divided into three sections:

1. Mise en Place/Recipe lists the individual ingredients and the unit of measure used to build this specific salad.


2. Instructions list the ingredients, their unit of measure, and the order followed to combine ingredients and construct menu items. It also lists the ingredients added by the EXPO STATION after the salad has been plated.

3. Diagram lists the order of designing the ingredients on the plate in order to meet the exact specifications found in the Pasta Station Ingredient Builds.

Note: Be sure to notice the two separate boxes for the Full and Half sized portions when preparing pasta dishes to ensure you prepare the correct item on the order.

Units of Measure Ingredients are listed and, therefore, measured according to two standards: each or ounce.

1. Each identifies a whole or previously portioned food unit identified separately and individually. For example, 1 Each MP Meatball identifies 1(one) pre-formed ball of meat as delivered to the restaurant. 10 each Grape Tomatoes means to count 10 (ten) pre-portioned, individual whole units of tomato and add to the menu item construction.

2. Ounce or oz. (for food ingredients) refers to a specific unit of weight for each ingredient. Each ingredient will have a unique weight or portion that adds to the menu item construction. The best way to become familiar with these unique proportions is to weight each ingredient on a scale. Accuracy is important because it helps maintain food quality and food cost. Visually, one ounce is approximately the size of a poker chip and two ounces equals the size of a golf ball.

3. Volume or vol. (for liquid ingredients) refers to a specific unit of volume for each ingredient. Ingredients such as oil or salad vinaigrettes cannot be portioned accurately by using a scale. Instead, they should be measured using a volume metric cup, tablespoon, or ladle. Notice the build sheet has two columns highlighting both the ounces and the volume metrics.

Recipe Modifications Although every food item offered at Malawi’s Pizza has a pre-determined recipe that needs to be followed accurately, customers often request modifications to the recipe due to food allergies, diets or preferences. We want to meet their dietary needs. During the ordering process, our cashiers will work to identify those modifications and recipe changes will be indicated on a ticket order displayed at on the PASTA STATION screen or POS display (point of sale system). Please read each order carefully, prior to constructing the menu item, in order to offer excellent customer service and minimize food loss. It is disappointing to customers to not receive their food items as ordered. Please help us maintain customer expectations by preparing it as they order it.

Practice Measuring and Reading Recipes Using the Fettuccini Alfredo recipe as a model, practice measuring out each individual ingredient using a scale or liquid measuring tool to become familiar with ingredient’s portion size. Remember to wash/glove your hands and sanitize the scale.


Complete each of the following exercises: 1. Measure by volume the amount of Alfredo sauce used in the Chicken Fettuccini Alfredo. What measuring tools did you use? 2. Locate the Shredded Asiago Cheese ingredient in the Chicken & Roasted Red Pepper Pesto. Measure the correct amount needed for this dish and determine at which step this ingredient is applied to the build. 3. What amount of Chopped Parsley is applied to the Linguini, Spicy Sausage and Mushrooms pasta? Is this ingredient applied at the Pasta Station or Expo Station? 4. What is the volume equivalent of 0.5 oz. of Roasted Red & Green Chiles in the Sesame Thai Beef pasta? 5. How many meatballs are added to a full-sized Spaghetti & Meatballs pasta dish?

Malawi’s Pizza Menu Builds | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

PA Fettuccine Noodles 4.0 oz. 1.0 cupPA MP Signature Alfredo Sauce 4.0 oz. 0.5 cupPA MP Herb Roasted Chicken 1.6 oz. 0.33 cupPA Shredded Asiago Cheese 0.3 oz. 1.0 oz. E Basil Chiffonade 0.1 oz. 1.0 tsp

CHICKEN FETTUCCINI ALFREDO

MISE EN PLACE / RECIPE - HALF

DIAGRAM

INSTRUCTIONSPASTA STATION

• Place 8.0 oz. Fettuccini Noodles in Pasta Basket• In a Sauté Pan, Combine the Following Ingredients:

• 6.0 oz. MP Signature Alfredo Sauce • 3.0 oz. MP Herb Roasted Chicken

• Sauté Until Heated Through• Add Pasta To Sauce And Mix Until Well Incorporated• Place In Pasta Bowl• Add 0.5 oz. Shredded Asiago Cheese on top of Pasta• Give Pasta to EXPEDITING STATION

EXPEDITING STATION• Place 0.1 oz. Basil Chiffonade on top of Pasta• Hand Pasta to FOOD RUNNING STATION

FOOD ITEM

Fettuccine Noodles

MP Signature Alfredo Sauce

Basil Chi�onade

Shredded Asiago Cheese

MP Herb Roasted Chicken

PICTURE DEPICTS FULL

PA Fettuccine Noodles 8.0 oz. 2.0 cupPA MP Signature Alfredo Sauce 6.0 oz. 0.75 cupPA MP Herb Roasted Chicken 3.0 oz. 0.5 cupPA Shredded Asiago Cheese 0.5 oz. 0.25 cupE Basil Chiffonade 0.1 oz. 1 tsp

MISE EN PLACE / RECIPE - FULLFOOD ITEM WEIGHT VOLUME

WEIGHT VOLUME

Pasta Training Modules | Shadow Training | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

Shadow Training and Introduction to the Line PASTA STATION

Section 5 We Are Malawi’s Overview: At Malawi’s: Pizza with a Purpose, we do things differently. From our food, to our customer service, to our charitable donations, we want to create an experience for our guests that with delight the senses and satisfy the soul. We need your help to put these goals into action. Now that you are ready to begin working on the line, our daily goals are your work objectives to create the Malawi’s Experience. Please keep these five objectives in mind throughout your shift.

The Malawi’s Experience Malawi’s Pizza has five goals to maintain everyday:

Food Quality

Speed of Service



Pizza With A Purpose Your work helps make this happen. We couldn’t do it without you and hope you’ll enjoy being part of our service team.

Learning Outcome At the end of this section, we expect that you will be able complete the following tasks:

A. Operate the water bath and use equipment B. Cook pasta C. Add sauce and ingredients D. Plating standards E. Deliver to EXPO STATION

Let’s Begin Welcome to work! Now, that you have completed the four initial training modules, you are ready to begin working on the line. Make sure that you are working with a partner. This is your trainer, and he/she will take you through the five learning tasks.


Tasks A & B: Operate the Water Bath, Use Equipment, & Cook Pasta Working with a trainer, learn the following:

Location of hand washing sink and gloves (wash and glove hands)

How to fill/clean/drain water bath

How to turn on/off equipment and maintain required cooking temperature

Tips to avoid being burned

Location of noodles

Appropriate portioning of noodles, including Half and Kid’s portions

Putting noodles in steam basket

Cooking noodles in water bath

Draining noodles

Build time expectations

Shadow Once you know this information, watch your trainer complete these tasks on at least two pasta orders. Pay attention to the portioning rations of noodles. If you put too few noodles in an order, then the customers are disappointed with their food. If you put too many noodles in an order, then the restaurant loses money.

Operate Water Bath & Cook Pasta Ask your trainer to watch you cook and drain two orders of pasta. Now, spend the next 30-45 cooking pasta as it is ordered. Learn how the orders appear on the POS system, and ask you trainer to show you how to identify pasta orders and time count. We expect the pasta items from time of order to table delivery to be less than 7 minutes. That means that we need to build the pastas in less than 4 minutes.

Task C & D: Add Sauce and Ingredients & Plating Standards With you trainer, learn the following tasks:

Access Pasta recipes via Pasta Build Sheets

Location of different types of sauces and ingredients

How to refill depleted ingredients and maintain temperatures

Portion rations of ingredients

Location of clean/dirty equipment including rags

Use of hot place, sauté pans and equipment

Location of clean plates

Tips to avoid being burned

Shadow Once you know this information, watch your trainer build at least two pasta recipes. Notice how the sauce is warmed and technique used to sauté added ingredients. Add the pasta and ensure that ingredients/sauce are well incorporated and evenly distributed around the pasta.


Always use a clean, warm service dish to plate the completed pasta. Using a clean towel, wipe any dripped or splashed sauce off the rim of the plate.

Build Pastas Work together with your trainer to build at least 3 pastas. Spend the remainder of your work shift building pizzas as they are ordered. Ask questions as they come to mind. It is important to build attractive food using the right amount of ingredients, but it is also important to do it quickly. Work to maintain a constant, steady build flow.

Task D: Deliver Pizza to EXPO STATION This task is done in tandem with task C. As soon as pastas are built, check to make sure that no one is walking behind you and deliver the prepared menu item to the EXPO STATION Operator. This is also a good time to review your workspace, and see if it needs to be wiped down, swept, cleaned or dirty equipment delivered to DISH STATION or if depleted ingredients need to be replenished.

Conclusion Well done! You’ve completed your first day on the job. Keep up the good work.

pasta station section 1 roles, responsibilities, and kitchen flow · section 1 roles,...

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