PDF Download Restaurant Employee Handbook

A must have for your restaurant is an up-to-date employee handbook. When new employees arrive they should be given a written set of rules, regulations and policies. This will serve as a reminder to even your long term employees. “House Policies” need to be adhered to for them to be effective and even a small lapse in routine can lead to unacceptable behaviors.

Restaurant Employee Manual PDF Digital Download

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When developing an employee manual, focus on problem areas that have plagued your restaurant in the past. If cell phones have been an ongoing nuisance, then consider an all out ban on these devices. If smoking cigarettes costs you productive time from your staff, then think about what may make the offenders think twice about lighting up while the rest of the staff is covering their station.

In addition to providing a written account of what a team member should and should not do, a handbook for a restaurant employee should also contain information about benefits, insurance and vacations. Provide as much information as possible and add new updates to your policies as they become available.

A restaurant manual for employees protects your business, while keeping a clear line of communication between the management of a restaurant and its employee base. It should be designed and written with the employees best interests in mind.

Sample Employee Handbook

P1 – P2P3P4

Economy Knives

PARER

Cheap cost paring knives good quality pro paring knives brand newDValue Pak save on Paring knife set of 4 pro kitchen heavy duty commercial urable, Sturdy and Reliable – the Daily Chef Food Service Economy Line ~ Low in Price, High In Quality. NSF Certified, Stain-free High Carbon Steel is resistant to rust, corrosion & tarnish. Non Slip Handles with anti-microbial protection. Superior Quality & Performance – Brand New and Restaurant Kitchen Set of (2) Paring Knives – White ‘Sani’ Handle – Pro Commercial A+ Quality – I have been using my Daily Chef Parers for over 4 years now and they are still super sharp – my go to utility and vegetable knives – great economy value for a superior performance every day chef’s knife. Highly recommended!

SANTOKU

Santoku blade geometry incorporates the sheep’s foot tip. A sheep’s foot design einexpensive santoku restaurant kitchen knifessentially draws the spine (“back strap”) down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. Providing a more linear cutting edge, the Santoku has limiEconomical value pak 2 santoku knivested “rocking” travel (in comparison to a German/Western-style chef’s knife). The Santoku may be used in a rocking motion; however, very little cutting edge makes contact with the surface due to the extreme radius of the tip and very little “tip travel” occurs due to the short cantilever span from contact landing to tip. An example of this limitation can be demonstrated in dicing an onion—a Western knife generally slices downward and then rocks the tip forward to complete a cut; the Santoku relies more on a single downward cut and even landing from heel to tip, thus using less of a rocking motion than Western style cutlery.
The Santoku design is shorter, lighter, thinner, and more hardened (to compensate for thinness) than a traditional Western chef’s knife. Standard Santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) home cook’s knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22.5 degree shoulder, from cutting edge); Japanese knives typically incorporate a chisel-tip (sharpened on one side), and maintain a more extreme angle (10 to 15 degree shoulder). A classic Santoku will incorporate the Western-style, bilateral cutting edge, but maintain a more extreme 12 to 15 degree shoulder, akin to Japanese cutlery. It is critical to increase the hardness of Santoku steel so edge retention is maintained and “rolling” of the thin cutting edge is mitigated. However, harder, thinner steel is more likely to chip, when pushing against a bone for example. German knives use slightly “softer” steel, but have more material behind their cutting edge. For the average user, a German-style knife is easier to sharpen, but a Santoku knife, if used as designed, will hold its edge longer. With few exceptions, Santoku knives typically have no bolster, sometimes incorporate “scalloped” sides, called kullens, also known as a Granton edge, and maintain a more uniform thickness from spine to blade.

BONING/UTILITY

A1/2 inch wide utility boning knife boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing6 inch X1 inch Boning Knife New Economy the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as “thick” as some of other popular kitchen or butcher knives, as this makes precisioEconomy Value Pack Set of 4 Pro Paring Knivesn boning, especially in deep cuts and holes, much less difficult. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh.

CHEF KITCHEN SHEARS

Red Handled Chef Poultry ShearsFor food preparation, but often used for a variety of oPro Quality Black Handle Kitchen Shears Economy Valuether purposes. Today, kitchen scissors are usually made from stainless steel for food hygiene and oxidization-resistance reasons.

They often have kitchen functionality (other than cutting) incorporated, such as bottle-cap, to fish scale, to crack nuts and boEconomy Chef Shears Inexpensive Not Cheapttle-openers built into the handles.

 

The Daily Chef Food Service Economy Line ~ Low in Price, High In Quality. NSF Certified, Stain-free High Carbon Steel is resistant to rust, corrosion & tarnish. Non Slip Handles with anti-microbial protection. Superior Quality & Performance

AVAILABLE AT THE CHEF SHOPS on EBAY

 

 

 

New & Vintage Knives

    a1ken onion chefs knife - the chef shops on etsy

    ken onion chefs knife – the chef shops on etsy

    New & Vintage Knives

    A knife (plural knives) is a tool with a cutting edge or blade, hand-held or otherwise, with most having a handle. Some types of knives are used as utensils, including knives used at the dining table (e.g., butter knives and steak knives) and knives used in the kitchen (e.g., paring knife, bread knife, cleaver). Many types of knives are used as tools, such as the combat knife carried by soldiers, the pocket knife carried by hikers and the hunting knife used by hunters. Knives are also used as a traditional or religious implement, such as the kirpan. Some types of knives are used as weapons, such as daggers or switchblades. Some types of knives are used as sports equipment (e.g., throwing knives). Knives are also used in agriculture, food harvesting etc.; the sickle, the scythe and even the combine harvester are knives.

    Knife-like tools were used at least two-and-a-half million years ago, as evidenced by the Oldowan tools.[1][2] Originally made of rock, bone, flint, and obsidian, knives have evolved in construction as technology has, with blades being made from bronze, copper, iron, steel, ceramics, and titanium. Many cultures have their unique version of the knife. Due to its role as humankind’s first tool, certain cultures have attached spiritual and religious significance to the knife.[3]

    Most modern-day knives follow either a fixed-blade or a folding construction style, with blade patterns and styles as varied as their makers and countries of origin. The word knife possibly descends from an old Norse word knifr for blade

Dexter Russell in Stock

Over 100 Dexter Russell Items in stock at The Chef Shops on eBay

About Dexter-Russell, Inc.

Old Dexter Manufacturing FactoryDexter-Russell, Inc. is the largest manufacturer of professional cutlery in the United States. Throughout our long and rich history, we have maintained a tradition of excellence in both materials and workmanship. Our company is the proud successor to the two oldest American cutlery manufacturers: The Harrington Cutlery Company and the John Russell Cutlery Company.

Henry Harrington, a New England craftsman and inventor, established the first cutlery company in the United States on June 18, 1818 in Southbridge, Massachusetts. Harrington manufactured surgical equipment and shoe knives, as well as well crafted firearms. As his cutlery line expanded, he gradually discontinued his firearm business. In 1884, Harrington introduced the Dexter trade name. The Dexter line of fine kitchen and table cutlery soon gained a reputation for quality in America’s homes and restaurants.

Another New Englander, John Russell, founded his Green River Works on March 1, 1834. After having made his fortune in the cotton industry, Russell, at age 37, turned his energies to the manufacturing of quality cutlery. He built his water powered factory on the banks of the Green River near Greenfield Massachusetts. Historic BladeHis first products, chisels and axe heads, were made from fine English steel of the type normally reserved for tableware. As the Green River works expanded its line to include knives, the company continued to use only the finest materials.

Knife Manufacturing PlantBy paying much higher wages than English cutlers, Russell was able to attract skilled European craftsmen to his factory. With all the manufacturing operations consolidated under one roof, these skilled craftsmen were able to produce large quantities of high quality hunting knives to supply the needs of America’s western frontier.

Historic Chef's KnifeOn May 1, 1933, the Harrington Cutlery Company and the John Russell Cutlery Company merged, bringing together the two most respected names in cutlery: Dexter and Russell. The new company, Russell Harrington Cutlery Company, offered a broad range of quality cutlery products from the famous knives that “won the west” to innovative cutlery for the professional and industrial markets. In 2001, the company changed its name to Dexter-Russell, Inc. to reflect its long history of product brand identity.Historic Oyster Knife

Today, the same tradition of quality and variety iscarried on in Southbridge, Massachusetts, where Dexter-Russell produces the broadest line of professional cutlery made by any single manufacturer in the world.

First Cover USPS

First Cover USPS September 11th Second Anniversary Firefighters heroes of 9/11- Issued 2003 - "The Lost Flag" image - New condition - never displayed - unframedFirst Cover USPS September 11th Second Anniversary Firefighters heroes of 9/11- Issued 2003 – “The Lost Flag” image – New condition – never displayed – unframed

Stamp collecting can be a lifetime hobby. It’s fun and educational for all ages and it’s easy to start without a big investment. The study of stamps and postal materials is called philately and collectors are sometimes called philatelists. – http://about.usps.com/corporate-social-responsibility/stamp-collecting.htm

It has been suggested that John Bourke, Receiver General of Stamp Dues in Ireland was the first collector. In 1774 he assembled a book of the existing embossed revenue stamps, ranging in value from 6 pounds to half a penny, as well as the hand stamped charge marks that were used with them. His collection is preserved in Dublin.[3]
Postage stamp collecting began at the same time that stamps were first issued, and by 1860 thousands of collectors and stamp dealers were appearing around the world as this new study and hobby spread across Europe, European colonies, the United States and other parts of the world.
The first postage stamp, the Penny Black, was issued by Britain in 1840 and pictured a young Queen Victoria. It was produced without perforations (imperforate) and consequently had to be cut from the sheet with scissors in order to be used. While unused examples of the Penny Black are quite scarce, used examples are quite common, and may be purchased for $20 to $200, depending upon condition.
People started to collect stamps almost immediately. One of the earliest and most notable was John Edward Gray. In 1862, Gray stated that he “began to collect postage stamps shortly after the system was established and before it had become a rage”.[4]
As the hobby and study of stamps began to grow, stamp albums and stamp related literature began to surface, and by the early 1880s publishers like Stanley Gibbons made a business out of this advent.
Children and teenagers were early collectors of stamps in the 1860s and 1870s. Many adults dismissed it as a childish pursuit but later many of those same collectors, as adults, began to systematically study the available postage stamps and publish books about them. Some stamps, such as the triangular issues of the Cape of Good Hope, have become legendary.
Stamp collecting is a less popular hobby in the early 21st century than it was a hundred years ago. In 2013, the Wall Street Journal estimated the global number of stamp collectors was around 60 million.[5] Tens of thousands of stamp dealers supply them with stamps along with stamp albums, catalogues and other publications. There are also thousands of stamp (philatelic) clubs and organizations that provide them with the history and other aspects of stamps. Today, though the number of collectors is somewhat less, stamp collecting is still one of the world’s most popular indoor hobbies.[

Pentax Super Program

 

PENTAX SUPER PROGRAM Camera & 3 Pentax Lenses 50mm 28mm 70-210mm XLNT Clean well taken care of Condition - camera still has a partial roll of film loaded - tested and working perfectly.

The Chef Shops – eBay

PENTAX SUPER PROGRAM Camera & 3 Pentax Lenses 50mm 28mm 70-210mm XLNT Clean well taken care of Condition – camera still has a partial roll of film loaded – tested and working perfectly.

In 1977, Pentax had introduced two compact 35mm SLRs, the MX and the ME, after the Olympus OM-1 presented in 1972 had introduced a new trend for compactness in SLR cameras.
The Pentax ME was the automatic model, but it had no manual mode. It was replaced in 1979 by the simpler MV and the more advanced ME Super, which was the smallest and lightest SLR (440g) available, with the following changes:
manual mode added
shutter speed range from 4s to 1/2000, sync at 1/125
additional shoe contact for dedicated Pentax flash units
different finder magnification
The marking “ASAHI” in the pentaprism housing was eliminated sometime between the ME and the ME Super
The Pentax ME Super was an aperture priority automatic camera, with an electronic focal plane shutter from 4s to 1/2000, flash synchronized at 1/125. The camera also shoots manually (no battery) at the 1/125 flash speed. The shutter curtains were metal and had a vertical movement. For manual mode, the customary shutter knob was replaced by two buttons, up and down, to select the shutter speed. The exposure meter was of the standard TTL open aperture center weighted type. It was activated by a slight pressure on the release button.
The Pentax ME Super had a 0.95x viewfinder, covering 92% of the field. The finder screen was fixed, with a split image and a microprism ring in the center. The shutter speed chosen by the camera or the user was displayed in the finder, the aperture was not.
There was a self-timer and a hot shoe on the top of the prism with an additional contact for dedicated Pentax flash units. The selector around the release button had five positions: L (lock), Auto, M (manual), 125 and B. The Pentax ME Super could attach the external winder ME (1.5 i/s) or the later Winder ME II (2i/s). The Pentax ME Super could also mount a Dial Data ME databack, or the later Digital Data M databack via a cord adapter.
The lenses were interchangeable with the K bayonet mount. Together with the ME and MX, the SMC Pentax-M series of compact lenses were introduced.
The Pentax ME Super existed in chrome or black finish. There was a special edition called ME Super SE, only sold in chrome finish; the differences are the SE marking and the diagonal instead of horizontal split-image device in the focusing screen.[1]
A derivative with a primitive autofocus mechanism, called the Pentax ME-F, was released in 1981. Production of the ME Super stopped in 1986.

BRIDE/GROOM Bobble Heads

Mickey & Minnie Mouse Ceramic BRIDE/GROOM Bobble Heads Magnetic Noses PAIR Heavy High Quality Ceramic

Quality Items at The Chef Shops

Mickey & Minnie Mouse Ceramic BRIDE/GROOM Bobble Heads Magnetic Noses PAIR Heavy High Quality Ceramic – Beautiful display pieces – these are not Toys – Approx. 9 inches tall\]

They are in perfect condition with original tag and protective covers on the bobblehead neck – make a great wedding gift for any fan of disneyana or beloved Mickey/ Minnie – they have magnetic noses so when they get close together they “Kiss” – Official Walt Disney World logo on the bottom assures you that these are official Disney products

Mickey & Minnie Mouse Ceramic BRIDE/GROOM Bobble Heads Magnetic Noses PAIR Heavy High Quality Ceramic – Beautiful display pieces – Not Toys

Plastic Third Pans

Lot of (2) Brand New Carlisle Third Pans 6in deep Food Service Storage Pans 6 Qt #3066207

Kitchen Wares – The Chef Shops

Lot of (2) Brand New Carlisle Third Pans 6in deep Food Service Storage Pans 6 Qt #3066207

The Cambro Story: When William and Argyle Campbell first opened the doors at Cambro Manufacturing in 1951 their goal was to make a hospital meal tray of the highest quality possible. Named the Camtray®, it demonstrated that they were as committed to excellence in the food service industry as they were to the quality of their own products. As 2011 marked the company’s 60th year of leadership in quality, innovation and customer service, today Cambro serves the world with the industry’s most complete selection of products for widely diverse segments of the food service business.

Since 1951, the company has experienced many changes including a greatly expanded product line, new methods of manufacturing and distribution, and an increased emphasis on issues like environmental responsibility. From a single factory in California, Cambro has grown to become an international presence with production facilities and sales offices in the United States, Europe, the Middle East and Asia. But the original guiding vision of the Campbell brothers remains unchanged: to create and provide the most innovative, durable and highest quality products for the food service industry. Now led by William’s son Argyle, Cambro is still dedicated to meeting our customers’ needs, and equally committed to helping you serve, satisfy and delight your guests.

At the heart of our business philosophy is our willingness to listen, so in a very real way we owe all our success to you, our customer. Our longevity in a very competitive field for 60 years certainly proves the value of that philosophy, and we are proud to have earned the loyalty of customers of all sizes and in all segments of the industry. From hotels to healthcare to caterers, from restaurant chains to educational facilities, we understand the food service business and we design and create our products with the end user foremost in mind. Our goal is to provide our customers the best possible value on products that are durable, save labor and increase food safety, so you can offer your guests a superior experience while enhancing profitability.

Cambro is uniquely committed to investing in the people and processes that make our products a reality. We’re proud that children and grandchildren of some of our first employees are with us today, and of the dedication to quality and service of our entire family worldwide. We continually work on developing new ideas for specific industry segments, and invest in new tooling and leading-edge machinery to bring these products to market. We persistently strive to improve our manufacturing methods to be more efficient in terms of process and materials, to keep costs under control while keeping our planet healthy. And we constantly seek to maintain quality and value despite rising costs of transport and raw materials, the need to reduce environmental impacts, and the demand of end users for total order accuracy and responsive service across a global market.

From once offering a single product, the Camtray, sixty years ago, today Cambro offers a wide range of trays, table service and display items, storage, shelving, merchandising and insulated transport products, as well as innovative warewashing systems and healthcare meal delivery solutions. The future is certain to bring great changes to our industry. Yet one thing that will remain a constant is Cambro’s tradition of continually developing new products that help food service operators save time and money, increase sales, reduce labor and improve service.

In the years ahead, guided by the commitment of its founders to innovation, quality, and value, Cambro Manufacturing will still be the leader in serving the food service industry and you, our valued customer.

Enameled Cast Iron

Lot of (2) Old Fashioned Enameled Cast Iron Red Orange Exterior Le Creuset <16> 6in Saucepan & 6in fry pan Nice Solid 2 Piece Bundle!!

The Chef Shops – Vintage ~ on Etsy

JUST LISTED!!–Lot of (2) Old Fashioned Enameled Cast Iron Red Orange Exterior Le Creuset <16> 6in Saucepan & 6in fry pan Nice Solid 2 Piece Bundle!!

To manufacture their cast-iron cookware, the Le Creuset foundry uses standard sand casting methods. After hand finishing, items are sprayed with at least two coats of enamel. The enamel becomes resistant to damage during normal use. Currently, all Le Creuset cast iron cookware is still manufactured in the company’s foundry in Fresnoy-le-Grand, where workers employ a 12 step finishing process implemented by 15 different pairs of hands to ensure that there are no flaws or imperfections in the final product.
However, Le Creuset products that are not cast-iron may be made in other countries, such as China (accessories or silicone products), Thailand (kettles and ceramics), England (enamel cleaner), and Portugal (stainless steel).[citation needed].
Le Creuset cookware is warranted by Le Creuset to be free from defects in material and workmanship at the time of its purchase. For this Lifetime Limited Warranty to apply, you must follow the care and use instructions provided with the utensil. This warranty covers normal household use only

JUST LISTED!!–Lot of (2) Old Fashioned Enameled Cast Iron Red Orange Exterior Le Creuset <16> 6in Saucepan & 6in fry pan Nice Solid 2 Piece Bundle!!

 

Pair of Ninth Pans

Lot of (2) Ninth Pans 2in deep Stainless Steel Pro Quality Steam/Cold Table Pan -

The Chef Shops

Lot of (2) Ninth Pans 2in deep Stainless Steel Pro Quality Steam/Cold Table Pan –
A bain-marie (pronounced [bɛ̃ maʁi]; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.

Lot of (2) Ninth Pans 2in deep Stainless Steel Pro Quality Steam/Cold Table Pan –

The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source.
Typically the inner container is immersed about halfway into the working fluid.
The smaller container, filled with the substance to be heated, fits inside the outer container filled with the working fluid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.
When the working fluid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 °F), the boiling point of water at sea level. Using different working fluids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.