Mcdonald Info
ASSEMBLE MADE FOR YOU
Inspecting assembled products for appearance and taste : * For hot products, make sure they have been in the Heated Landing Zone(HLZ) for 1 minutes. * Unwrap or open the product’s wrap, check to see if the product has the following characteristics : -products look appetizing. - it is neatly and correctly dressed, with tender loving care. - it is not crushed or abused. -it does not have condiments on wrap, box or bowl.
Inspecting assembled products for temperature : * Always cook and hold products to meet food safety standards. Monitor food safety of products from the universal holding cabinet (UHC). Keep in mind that regular menu cooked products in the UHC must be held at 140°F (60°C) or above. * Completed products must also meet the McDonald’s standards for quality characteristics.
ASSEMBLY TEAM 1. Initiator * Is responsible for starting the assembly process and for the initial accuracy of the order. * Monitor the KVS(kitchen video system) and respond to new orders on the screen. 2. Assembler * Is responsible in putting all of the components together and creating hot, fresh, and delicious sandwiches and nuggets. * Pull wrap, box, or bowl from initiator and assembles the rest orders, building sandwiches and wrapping and packaging products. 3. Chaser * Steps in between the initiator and the assembler to assist when more than 3 orders appear on KVS monitor. * Help to prepare orders and reduce the number or orders on the KVS monitor. * The production manager or shift manager serves as a chaser.
4. Prep person * Assembling salads, rotating products, setting up the prep tables and preparing for transition, stocking the prep table, tempering cheese and sauces, pulling or thawing appropriate items for the next day’s use. 5. Bun person * Responsible for toasting and steaming buns during higher volume periods.
CLEANING AND MAINTENANCE
Procedure : * Carefully follow the procedures
Inspecting assembled products for appearance and taste : * For hot products, make sure they have been in the Heated Landing Zone(HLZ) for 1 minutes. * Unwrap or open the product’s wrap, check to see if the product has the following characteristics : -products look appetizing. - it is neatly and correctly dressed, with tender loving care. - it is not crushed or abused. -it does not have condiments on wrap, box or bowl.
Inspecting assembled products for temperature : * Always cook and hold products to meet food safety standards. Monitor food safety of products from the universal holding cabinet (UHC). Keep in mind that regular menu cooked products in the UHC must be held at 140°F (60°C) or above. * Completed products must also meet the McDonald’s standards for quality characteristics.
ASSEMBLY TEAM 1. Initiator * Is responsible for starting the assembly process and for the initial accuracy of the order. * Monitor the KVS(kitchen video system) and respond to new orders on the screen. 2. Assembler * Is responsible in putting all of the components together and creating hot, fresh, and delicious sandwiches and nuggets. * Pull wrap, box, or bowl from initiator and assembles the rest orders, building sandwiches and wrapping and packaging products. 3. Chaser * Steps in between the initiator and the assembler to assist when more than 3 orders appear on KVS monitor. * Help to prepare orders and reduce the number or orders on the KVS monitor. * The production manager or shift manager serves as a chaser.
4. Prep person * Assembling salads, rotating products, setting up the prep tables and preparing for transition, stocking the prep table, tempering cheese and sauces, pulling or thawing appropriate items for the next day’s use. 5. Bun person * Responsible for toasting and steaming buns during higher volume periods.
CLEANING AND MAINTENANCE
Procedure : * Carefully follow the procedures