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Taco Bar Manual

The taco bar at the Terrace Grill operates from 11:30 AM to 5:00 PM daily with a minimum staffing of one assistant cook. The menu includes hot items like taco meat, chicken fajitas, and chili con carne held on a hot table, as well as cold condiments like shredded lettuce, diced tomatoes, and guacamole on a cold table. Operational standards require following recipes and refilling food items and condiments every 15 minutes to maintain full levels and proper temperatures. Guest interaction standards include greeting guests and waiting for them to prepare their meals before refilling items.

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Chef Roy
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154 views2 pages

Taco Bar Manual

The taco bar at the Terrace Grill operates from 11:30 AM to 5:00 PM daily with a minimum staffing of one assistant cook. The menu includes hot items like taco meat, chicken fajitas, and chili con carne held on a hot table, as well as cold condiments like shredded lettuce, diced tomatoes, and guacamole on a cold table. Operational standards require following recipes and refilling food items and condiments every 15 minutes to maintain full levels and proper temperatures. Guest interaction standards include greeting guests and waiting for them to prepare their meals before refilling items.

Uploaded by

Chef Roy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Place: Taco Bar at the Terrace Grill

Product Operational Standards Guest Interaction Standards

Operating Hours: 11: 30 AM – 5 :00 PM


Minimum Staffing: 1 Asst. Cook
Menu:

Hot Table: Menu must be followed at all times Greet Guests at the taco station when passing
Taco Meat
Chicken Fajitas Recipes of food items must be followed at all times Wait for Guests preparing their meals before
Chili con Carne refilling any items
Refried Beans Check for refill at a regular time interval of 15
Nacho Cheese Sauce minutes Invite Guests back to the taco bar
Mexican Rice
Refill food items when containers 1/2 empty

Check temperature of food items every 15 minutes

When checking for temperature or refills also check


for presentation and cleanliness of hot table buffet
Cold Table Condiments: Condiments need to be cut and prepared according
Shredded Iceberg lettuce to instruction in recipe
Diced tomatoes
Diced white onions Refill condiments when containers are half empty
Sliced black olives
Shredded cheddar cheese
Guacomole When checking for temperature or refill also check
Salsa ranchero for presentation and cleanliness of cold table buffet
Sour cream
Sliced jalapenos Check proper sequence of condiments as listed in
menu
Dry Condiments: See sequence of ingredients on left
Soft Tortillas
Taco Shells
Nacho Chips

Equipment: 2nd Executive Chef to make sure all utensils and


2 Stainless steel frame for hot and cold unit equipment is available
Bon Chef inserts for entire set up
Proper cleaning must be adhered to at all times
Ceramic bowls in Mexican theme for
nacho chips and taco shells

WMF stainless service utensils Utensils must be stored in the appropriate places
(spoons, tongs)

S-class and R-class ship: adapter bars


half and full size
1/3 size 4 inch deep stainless steel containers
1/6 size 4 inch deep stainless steel containers

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