All of this is the information relevant to my restaurant and may vary depending on factors such as location.
Upon first arriving at the store (about 9am), all of the cookers and fryers should have already been turned on by the manager. The cookers are responsible for the following products-
All that has to be done to the cookers for now is the insertion of hot plates into the oil. Hot plates are used to keep the oil temperature regulated throughout the whole cooker and thus prevent the oil in the very bottom of the cooker from cooling down to the point of being solid.
After the hot plates are in use attention must be turned to the chip fryers. The chip fryers are responsible for these KFC products-
The Chip fryers are now cleaned. To clean them, all of the oil must be drained out of the fryer and into the oil polisher. After the oil has drained the rack on which the baskets sit while cooking product must be removed and cleaned individually. All of the mess in the bottom must be scraped out. Once this is done, oil must be put back through the fryer to remove any excess sediment left after the scraping. After being drained twice the valve is closed and the fryer filled with oil. Once this has been done, the oil has been polished three times. Then the oil must be filed up in the cooker to the indicator line with new oil.
Once the fryers are ready for use (should be 9:30 to 9:45), the cookers are to be topped up. The cookers require no cleaning in the morning as it is done the night before. The oil melter is now topped up as quite a bit of oil is used when filling the cookers/fryers (about 10kg).
At 10am it is time that the first round of food is to be prepared. First of all you must set up the breading table. This is done as follows-
- Remove the breading lugs. These are where the flour and 11 herbs and spices are held before being applied to the chicken.
- Place the sifters underneath the breading lugs and make sure they are properly secured.
- Replace the breading lugs and fill with flour if they are empty.
- Fill the Bain Marie/basket with cold water.
Now the chicken is ready to be cooked. The Original Recipe should be put on to cook at about 10:10 because it takes 15 minutes to cook and will be ready for the open at 10:30am. Once all of that food is ready it is important that the oil polisher is cleaned before lunchtime so that it isn't done in the lunchtime rush. The carpark should then be cleaned and all of the rubbish taken out. Now the restaurant is ready for use throughout the day.