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Welcome to Margaritaville!

Welcome to Margaritaville!. BoH Training – Sept 14 th , 2014. BoH Managers. April Tran Joey Hewitt. BoH Supervisors. Izzi Nochta Emily Courtney. ARE YOU READY?!. Welcome to our event! We cannot wait to work together!! Hope this is an enjoyable experience for everyone

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Welcome to Margaritaville!

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  1. Welcome to Margaritaville! BoH Training – Sept 14th, 2014

  2. BoH Managers • April Tran • Joey Hewitt

  3. BoH Supervisors • IzziNochta • Emily • Courtney

  4. ARE YOU READY?! • Welcome to our event! We cannot wait to work together!! Hope this is an enjoyable experience for everyone • Task cards will be given to each group with instructions & a conversion chart for your convenience

  5. Chef Coats & Hats • Make sure you have both a chef coat & a hat… or you will have to wear a fish net! • If you need a chef coat, our team will provide you one. Please just let me us know ASAP

  6. What’s Most Important? • Your safety is the most important concern & please do not do anything that will cause you harm. • When ever you’re dealing with food & cutting utensils… • PLEASE ALWAYS REMEMBER: • CUT GLOVES • CLEAR GLOVES

  7. Wash your Hands! • There are sinks located all around the kitchen, make sure you wash your hands every time you switch to a different food! Sanitation is very important especially for BoH staff!

  8. Cutting Boards • There are 3 different colored cutting boards in the kitchen you want to be familiar with. • RED - MEAT • WHITE – ANYTHING BUT MEAT • GREEN – VEGETABLES • Cutting boards are located near the sink, in the back of the kitchen. They are lined up on a shelf.

  9. Important Information • The walk in is on the left of the kitchen, it is a big silver door. All refrigerated ingredients will be found there. • Dry goods will be found either on the table right outside the walk-in, or a shelf on the wall in the back of kitchen, also on the left. • Feel free to ask any manager or supervisor if you have any questions finding an ingredient!

  10. Task Cards & Dishwashing • Color-coded task cards are given to each band and it will tell you what you have to make. There will also be a conversion chart on the card in case you need to convert something. • We will be rotating dish-washing duties. Every band should do 2 full rounds of dishes and then the next band will do it, and so on. • Please let a manager know when you have done your turn of dishes. This ensures all staff get a chance to cook in the kitchen!

  11. What band are you in? • Each person will be separated in a “band” aka group! • Band 1 • Band 2 • Band 3 • Band 4 • NAMES TBA

  12. Band 1

  13. Band 2

  14. Band 3

  15. Band 4

  16. OUR MENU! • Reception Drinks • Who’s to Blame Margarita • Livin’ it Up Punch

  17. OUR MENU! Hors d'oeuvres • Cheeseburger in Paradise • Panhandle Plantains w/ guacamole

  18. OUR MENU! Action Station: Salsa Bar! • Last Mango in Paris Salsa • Super Simple Salsa • Buffet’s Black Bean Salsa All served with tortilla chips!

  19. OUR MENU! Appetizers • Coconut shrimp w/ Cocktail Sauce • Tomato & Avocado Simple Salad (V&GF) • Chilled Cucumber Melon Soup

  20. OUR MENU! Entrée • Jerk Chicken w/ Pinto beans & corn • Jerk Tofu w/ Pinto beans & corn (V&GF)

  21. OUR MENU! Desserts • Wind Chime Churros • Parrotfish Kabobs w/ Key lime dipping sauce

  22. YA MON! • LET’S GET THE SHOW ON THE ROAD! • Please get with your assigned band to start rocking BOH! • Task cards will be handed out to each band now! • Thanks again for helping us make this event happen! We appreciate your hard-work!

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