Page 52 - Cowch eBook - Staff Manual 2019

minimising wastage

Staff at Cowch will ensure they are actively minimising wastage in all
areas. This applies to food and beverage but also time, services and
energy.

In accordance with this policy staff will ensure they:

• Handle all machinery and equipment with care, following all
maintenance instructions and carrying out cleaning procedures
regularly to ensure maximum life-span.

• Handle stock with care, and observe the first in, first out principle,

especially when restocking displays and fridges, to guarantee the
oldest stock is used first.

• Have a good menu knowledge and solid knowledge of all recipes in
order to minimise mistakes and wastage of food and beverage.

• Are ready to start shifts at the rostered start time, having read the
shift plan and attended pre-service briefing. Carefully read the daily

shift plan, taking note of specials or items to sell. The manager on
shift may identify stock that needs to be sold quickly, and it is your
responsibility to highlight these items to guests.

• Take care when processing orders and reading dockets to ensure
that the correct items are prepared for your guests.

• Produce all products in line with recipes, portion and quality
guidelines, to avoid items having to be remade.

• Monitor lighting, air conditioning and heating and alert a manager
should it require adjusting.

• Are proactive and take initiative during quiet times. If there comes
a time when all your duties are complete, see a manager for further
instruction.

• Give only the required amount of cutlery, napkins, takeaway cups
etc to guests to minimise unnecessary costs and environmental
impacts associated with wasting packaging.

• Observe the full hands in and full hands out principle to avoid
wasting time and energy double handling.

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