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Tavern in the Park

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Tavern in the Park – PowerPoint PPT presentation

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Title: Tavern in the Park


1
Tavern in the Park
  • By Jesse Boxer-Meyrowitz Anthony Esquivel
  • May-August 2006

2
Introduction
  • Located at Assiniboine Park Pavilion55 Pavilion
    Crescent
  • Has a capacity of
  • Sit down dinner - up to 70 people
  • Cocktail Reception 100
  • second floor Rotation Gallery of the Pavilion
    20-100
  • The Boardroom 16-24
  • Owned by Dale and Barbara Yuel
  • Managed by Executive Chef Joe Dokuchie

3
The Kitchen
4
Lunch Dining
  • Jesse Boxer

5
Regular Day to Day Responsibilities
  • Set up the hot line
  • Cut yam fries, cut herbs, Bake Foccacia Bread,
    make quiches meat pies, Grill Vegetables,
    Vegetables potatoes of the day, build fruit
    cups, fry potato latkes, make crepes, build the 9
    pans.
  • Put food orders away in an orderly and organized
    fashion

6
Lunch Line Service Responsibilities
  • I worked on the hot side
  • Fryer/sides, Plating (finishing plates managing
    bills), Grill/setup (mise en place)
  • Tearing down cleaning the line for the dinner
    crew

7
Lunch Menu
8
Sunday Brunch
9
Sunday Brunch Prep Responsibilities
  • Every week we would have a Brunch prep list to do
    on top of our Lunch prep service
  • The list included tasks such as cutting hash
    browns, making waffle batter, cutting
    marinating gravlax smoking salmon, prepare
    omelet bar mise en place, prep 2 hot items
    (different every week), making pasta potato
    salads

10
Sunday Morning Prep
  • Every Sunday morning we would have approximately
    3 hours to build all the platters and do all the
    last minute odds ends
  • Platters that have to be built
  • Cheese
  • Sliced Meats
  • Fruit
  • Relish (selection of pickled veg)
  • Sushi..etc.

11
Sunday Morning Prep cont.
  • Decorating desserts
  • Plating and decorating 10-12 cakes
  • Floating Islands
  • Rice pudding
  • Rum balls
  • Cold salads
  • Create, prepare decorate

12
Brunch Service Responsibilities
  • Omelet station
  • Involves dealing with the customers directly
  • Following requests
  • Meat Carving Station
  • Running food to the buffet
  • Keeping the buffet clean and presentable

13
Professional and Personal Gains
  • Learned to work in a fast paced environment with
    space and time restrictions
  • Experience
  • Confidence
  • Knowledge

14
Evening Dining
  • Anthony Esquivel

15
Hot line responsibilities
  • Set-up ingredients
  • Blanch broccoli and ribbon vegetables, onion
    rings, béarnaise sauce, truffle hollandaise
    sauce, dips, dressings, cut calamari, clean
    chicken livers, cook risotto, plum relish,
    gnocchi, oregano pesto, make garnish tray
  • Cook and plate appetizers
  • Pickerel cheeks, calamari, tempura prawns,
    chicken livers, appetizer special for the day

16
Garde manger responsibilities
  • Set-up ingredients
  • Clean and cut mixed greens and lettuces, make
    dressings, garnish tray, parmesan crisp, crab
    cakes, sugared pecans, tiramisu, croutons, rice
    vermicelli
  • Plate salads and desserts
  • Make a dessert special

17
Professional and Personal Gains
  • Professional
  • Experience
  • Knowledge
  • Contacts
  • Personal
  • Self-confidence
  • Stress management
  • Time management

18
Critical Events
  • New Menu
  • Mothers day Brunch

19
Conclusion
  • Entertaining and very knowledgeable staff
  • Intense very fast paced kitchen
  • Great place to work if you are looking to build
    on your skills
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