INTRODUCTION

The following presentation of the Kitchen Training Manual is done utilizing a unique method called R.A.F. or READY, AIM, FIRE. This system is designed to prepare a core kitchen staff which have been;

READIED (oriented)
By being properly oriented into the company so they can identify with the employer and his goals.

AIMED (trained)
By being properly trained and grounded in the basic and fundamental skills necessary in a professional kitchen.

FIRED (placed)
By being properly placed into a line position or externship program where practical experience can be obtained.

This manual was done with the specific needs of a third world kitchen in mind. They will need to be individually modified for use in your respective situation if you choose to use some of this manual. Please feel free to do so.

KITCHEN TRAINING MANUAL

TABLE OF CONTENTS

T.O.C.

OBJECTIVE

OBJECTIVE

READY / AIM / FIRE METHOD

READY / AIM / FIRE
ORIENTATION
PROCEEDURES
INDUCTION

JOB DESCRIPTIONS

PASTRY CHEF
EXECUTIVE CHEF
GENERAL TEMPLATE

BUTCHERSHOP

BUTCHERSHOP (Part I)
BUTCHERSHOP (Part II)

COLD KITCHEN

COLD KITCHEN (Part I)
COLD KITCHEN (Part II)

BAKERY SHOP

BAKERY (Part I)
BAKERY (Part II)

PASTRY SHOP

PASTRY (Part I)
PASTRY (Part II)

APPENDIX

VERY HELPFUL CHARTS and TABLES