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Restaurant Project

In: Business and Management

Submitted By ruizu
Words 2966
Pages 12
Kitchen Management
Project Report

Project Team Members
Dannica Xara Agbayani
Nadine See Diet
Ronald Guadalquiver
Patricia Lamerez
Vanessa Anne Nabong

Project Submitted To
Chef Cheong Yan See

Enderun Colleges Inc.
1100 Campus Avenue, Mckinley Hill Taguig city, Philippines
July 31, 2015

Tsunami Fine Dining and Sake Bar

1

TABLE OF CONTENTS

I.

Restaurant Concept

3-4

II.

Food Menu

5-10

III.

Organizational Chart

11-13

A.

Front of the house

B.

Back of the house

IV.

Work Shifts

13-15

V.

Restaurant Layout

16-17

VI.

Restaurant Equipment

18-24

VII.

Sources

25

Tsunami Fine Dining and Sake Bar

2

Restaurant Concept
Our Restaurant serves Modern Contemporary Japanese cuisine with 200 square meters space and a high rental. It has 80 seats which can accommodate 160 guests per day. We are a Fine dining restaurant that specialize in Sake drinks (sake pairing).
Tsunami sake Bar’s target market are Businessmen, Yuppies, Class A and B. Our operating hours are from 11:00am to 2:00pm for lunch, then for dinner, it will start at
6:00pm to 10:00pm. Our Late night menu starts at 10:00pm and it will end at 2:00am. A different menu will be provided for the Late night hours. We will be closed on Mondays.

We have three Menus which consist of the A La Carte Menu, Tasting Menu, and Late night Menu.

Ala Carte menus is composed of 4 courses such as Cold Appetizer, Hot Appetizer, Mains and Desserts. The Cold Appetizer was named after 3 elements: Water, Earth, and Fire.
Each element is inspired by the how the ingredients were prepared. While, Hot
Appetizers were inspired by the terrains: Air, Land, and Sea. Mains were influenced by the 4 regions of Japan: Kanto, Kansai, Tohoku, and Kyushu. For Desserts, it was motivated by the different seasons in Japan: spring, summer, and winter.

Tsunami Fine Dining and Sake Bar

!3

Tasting Menu is a Degustation menu that show case ingredients from japan which is specially prepared by the Executive chef. It is only available for dinner. Which will only be served in our private rooms, Tatamis, for guest who wants to enjoy some privacy.

Lastly, We also offer a Late Night menu. Our Late Night menu offers a wide selection of
Yakitori ranging from vegetables to meat. The main kitchen will start closing at this hour but we will still continue serving Sushi and Sashimi.

After Dinner service, We plan to convert the Restaurant to a Lounge Bar to accommodate after hours guests. Lights will be dimmed and a mix of Jazz, and Blues with a Modern
Twist music will be played all through out the Late night service that will give the guest relaxing vibe. A place to stay, chat up with friends and eat good food.

Tsunami Fine Dining and Sake Bar

!4

Food Menu
▪ Tasting Menu (Appetizers) o Kingfish Sashimi (Sushi and Sashimi)
▪ Shiro Ponzu, Black Sesame House made Yuzu-kosho
• Gardemanger: Prep table with chiller
• Junmai Nihon Sakari Milled 35%, SMV +5.0 o Seared Hokkaido Scallop Koikuchi Shoyu, Kombu Brown Butter, Finger
Limes
• Entremetier: Gas Range
• Ginjo 2007 Morinokura "Komagura" Milled 45%, SMV
+3.0
o Shiki no Salad
• Roast Heirloom Carrtos, Fried Brussel Sprouts
(Entremetier)
• Buckwheat, Black Vinegar, Tamari Custard
• Gardemanger: Prep Table
• Ginjo Masumi Karakuchi Kiippon Milled 45%, SMV +5.0
▪ Tasting Menu (Mains) o Charcoal finished Cambridge Duck leg confit
▪ ‘Yakitori’ brochette of duck heart, Wok Asian vegetables, wasabi flavored Choy Sam Manuka honey & ‘Kurozu’ vinaigrette infused teriyaki sauce (Gardemanger)
▪ Saucier: Combi Oven and Gas Range

Tsunami Fine Dining and Sake Bar

!5

▪ Daiginjo Ginrei Gassan Milled 60%, SMV +3.0 o 9+ Wagyu Sukiyaki
▪ David Blackmore 9+ Wagyu, Local Asparagus Onsen Tamago, Soy
& Mirin Reduction
▪ Saucier: Combi Oven and Gas Range
▪ Daiginjo Dassai 50 Milled 50%, SMV +3.0
▪ Tasting Menu (Desserts) o Yuzu & Miso infused rare cheese cake Fresh fig, salty Yuzu tuile,
‘Amigasa Yuzu’ puree, caramel
▪ Patisserie: Induction, Oven, Prep table
▪ Nigori Daishichi “Yukishibori” o Sake ‘NABESHIMA’ Ganache Marlborough flaky salt
▪ Patisserie: Induction, Oven, Prep table
▪ Murai family Nigori Genshu
Ala Carte Menu:
▪ Cold Appetizers o Water
▪ Toro Sashimi (Sushi and Sashimi)/ truffle sea salt
• Gardemanger: prep table o Earth
▪ Mixed vegetable Salad/ cold tofu/ Chicken Karaage (Entremetier)/ sesame dressing
• Gardemanger: prep table o Fire
▪ Spicy Beef Tarte/ caviar/ yuzu dressing

Tsunami Fine Dining and Sake Bar

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• Gardemanger: prep table
▪ Hot Appetizer o Air
▪ Foie gras chawanmushi
• Entremetier: combi oven o Land
▪ Pickled wagyu tongue/ mushrooms a la grecque/ shaved black truffle • Entremetier: gas range

▪ Mains o Kanto
▪ Hojicha smocked duck breast/ bonito flakes/ soy ponzu sauce
• Sucier; smoker, gas range o Kansai
▪ Kobe wagyu steak/ sweet potato puree/ wasbi tosa joyu dipping sauce • Saucier: teppan grill, gas range o Tohoku
▪ Slow cooked kurobuta belly/ nashi pear salad (Gardemanger)/ apple cider dressing
• Saucier: combi oven, gas range o Kyushu
▪ Miso salmon/ ginger wild rice/ cucumber daikon relish(Gardemanger) • Teppan grill, gas range

Tsunami Fine Dining and Sake Bar

!7

▪ Desserts: o Spring
▪ Cherry blossom cake/ black sesame ice cream/ pickled cherry blos soms • Patisserie: oven, ice cream maker o Summer
▪ Rose flavored shaved ice/ lychee jelly/ champagne syrup
• Patisserie: ice shaver, induction o Winter
▪ Matcha adzuki bean soup/ mocha balls
• Patisserie: induction

▪ Display Case Selections o Signature Cherry Blossom Gateau granished with pickled
Cherry blossoms o Japanese Style Cheesecake o White Chocolate Wasabi Gateau o Japanese style Strawberry Shortcake o Green Tea Opera Cake
▪ Sashimi o Maguro ( Tuna ) o Sake ( Salmon ) o Tai ( Sea Bream ) o Saba ( Mackerel ) o Katsuo ( Bonito or Skipjack Tuna )

Tsunami Fine Dining and Sake Bar

!8

o Kanpachi (Greater Yellowtail/Amberjack) o Buri/Hamachi (Yellowtail or Amberjack) o Ika (Squid) o Tako (Octopus) o Amaebi (Shrimp)
▪ Sushi o Sake Nigiri ( Salmon ) o Ikura Gukan ( Salmon Roe ) o Maguro Nigiri ( Tuna ) o Toro ( Fatty Tuna Belly ) o Uni ( Sea Urchin ) o Ebi Nigiri ( Shrimp ) o Unagi ( Eel )
▪ Maki o California Roll o Dragon Roll o Futo Maki o Spicy Tuna
▪ Late Night Menu o Yakitori
▪ Toriniku ( All White Chicken Meat )
▪ Gyutan ( Beef Tongue )

Tsunami Fine Dining and Sake Bar

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▪ Piman ( Green pepper filled with cheese,meat and other ingr. )
▪ Enoki Maki ( Enoki Mushrooms wrapped in thinly sliced pork )
▪ Asuparabekon ( Asparagus wrapped in bacon )
▪ Butabara ( Pork Belly )
▪ Negima ( Chicken with Negi ( Leek ) )
▪ Tofu ( Deep Fried Tofu )

Tsunami Fine Dining and Sake Bar

!10

Organizational Chart


Front of the House:

! o Description of Duties
▪ Floor Manager - in charge of overall front of the house
Operations
▪ Host - in charge of reception area, reservations, and greeting guests
▪ Waiter - order taking, food delivery, and buss out
▪ Bartender (outsource) - in charge of beverage mixing
▪ Barbacks (outsource) - assists the bartender

Tsunami Fine Dining and Sake Bar

!11

• Back of the House o Branches
▪ COLD KITCHEN


Gardemanger - cold appetizers



Patissiere - dessert



Sushi and Sashimi - in charge of sushi and sashimi bar

▪ HOT KITCHEN


Saucier/Poissonier - mains



Yakitori- grills, yakitori, deep fried (late night menu)



Entremetier - hot appetizers , soups, and vegetables

!

Tsunami Fine Dining and Sake Bar

!12

o Description of Duties:
▪ Executive chef - in charge of overall back of the house service during the dinner shift
▪ Sous chef - in charge of the overall back of the house service during the lunch shift
▪ Chef De Partie - in charge of their assigned branches
▪ Commis / Line Cooks - Assists the Chef de Partie in their assigned branches ▪ Sushi Chef and Yakitori Chef - in charge of their respective bar areas ▪ Stewards (outsource) - in charge of the cleaning and proper storage and organization of kitchen ware and dining ware

Work Shifting
27 Cooks
16 Waiters
2 Shifts:
1)Lunch Shift 9:00 am - 3 pm / 5pm - 7pm (broken shift)
2)Dinner Shift 6:00 pm - 2:00 am

Tsunami Fine Dining and Sake Bar

!13

Back of the House
LUNCH
SHIFT

DINNER
SHIFT

Executive Chef

0

1

Sous Chef

1

0

Chef de Partie
(Gardemanger)

1

1

Chef de Partie
(Pastisserie)

1

1

Chef de Partie
(Saucier)

1

1

Chef de Partie
(Entremetier)

1

1

Line Cook
(Gardemanger)

2

1

Line Cook
(Pastisserie)

2

1

Line Cook
(Saucier)

2

1

Line Cook
(Entremetier)

2

1

Sushi/Sashimi

1

2

Yakitori

1

1

Tsunami Fine Dining and Sake Bar

!14

Front of the House
LUNCH SHIFT

DINNER SHIFT

Floor Manager

1

1

Waiters

4

8
(2 degustation, 6 for main)

Host

1

1

Bartender

1

1

Bar back

1

2

Scheduling
TIME

LUNCH SHIFT

DINNER SHIFT

Staff come in to prep for
9 am – 11 am
Lunch Service
11 am – 2 pm

Lunch Service

2 pm – 3 pm

Break

3 pm – 5 pm

Time out
Time in Lunch Staff

5 pm – 6 pm
Prep for Dinner
6 pm – 7 pm
7 pm – 10 pm

Dinner Service

Break for Dinner Staff
Dinner Service
Finishing orders for Ala

10 pm – 11 pm carte and Tasting Menu
11 pm – 2 am

Tsunami Fine Dining and Sake Bar

Late Night Service

!15

Restaurant Layout (Morning)

Tsunami Fine Dining and Sake Bar

!16

Restaurant Layout (Late night)

Tsunami Fine Dining and Sake Bar

!17

Restaurant Equipment


Kitchen Equipment (Prep Areas) o Walk in Freezer
▪ Model#: 185-051
▪ Weight: 1857 lbs.
▪ Width: 8’
▪ Depth: 10’
▪ Height: 7’7”
▪ Cu. Ft.: 463
▪ Door size: 26”Wx78”H
▪ Floor: with door
▪ HP: 1
▪ Size: 8’ W
▪ Style: Remote Refrigeration
▪ Temp Range: -10F
▪ Type: indoor
▪ Voltage: 208/230V o Reach In Refrigerator
▪ Model#: 675-003
▪ Weight: 615 lbs.
▪ Width: 781⁄8"
▪ Depth: 291⁄2"
▪ Height: 841⁄8"
▪ Cu. Ft.: 72.0
▪ Door Type: Full
▪ Doors: 3
▪ Exterior: Stainless door and front with aluminum sides and back
▪ HP: 1⁄2

Tsunami Fine Dining and Sake Bar

!18

▪ Interior: White aluminum with stainless steel floor
▪ Size: 781⁄8"W
▪ Temp Range: +33°F to +38°F
▪ Type: Reach-In
▪ Voltage: 120V Food Holder
▪ Spec-Line Heated Cabinet
▪ three-section
▪ Stainless steel exterior and interior,
▪ Standard depth cabinet, half-height
▪ Glass door or doors with Santoprene
▪ EZ-Clean Gaskets,
▪ (3) Chrome plated adjustable
▪ Shelves per section,
▪ 6" adjustable stainless steel legs o Fish Sink Under Refrigerator
▪ Easier operation to deal with the food waste.
▪ Integrated together with fish sink and undercounter cold base.
▪ Preparing food with sink and store them under the sink.
▪ Under counter refrigerator can be either door or drawer typed.
▪ Electric voltage: 1P 100V ※Adjustable temperature: From -3 to +
10℃
▪ Accessory: Equivalent number of GN pans for drawer type
▪ Drain connection: Sink = 50A / Refrigerator = 40A


Kitchen Equipment (Hot Kitchen) o Gas Range
▪ 68' Heavy-Duty,


Gas, Fry Top w/thermostats

▪ (2) Standard ovens w/Piezo ignition
▪ 1-1/4' front manifold,
Tsunami Fine Dining and Sake Bar

!19

▪ Stainless steel front, black sides,
▪ (Stainless steel exposed sides on batteries),
▪ 6' legs, 278,000 BTU o Combi Oven FSCCWE Series
▪ Does not matter the size, load and kind of food. It always cooks without unevenness. Power, time, temperature and humidity are perfectly controlled with the most ideal result even when full load.
▪ Cooking process is all monitored by the unit. Choosing the category out of Poultry, meat, fish, vegetable, egg/ dessert, bake, finishing and selecting the result you want, that is all.
▪ Different food items can be cooked in the same cabinet at the same time. Each shelf is monitored by the unit, so it always cooks at the best quality without transferring smell or taste to the other food.
▪ Detecting the state inside of cabinet, it will automatically tell you the best time for washing. It is fully automatic washing system.


Electric, Gas(G models) are available.

o Deep Fat Fryer
▪ Width 21 Inches


Depth 34 1/4 Inches



Height 47 1/8 Inches

▪ Fry Pot Width 18 Inches
▪ Fry Pot Depth 18 Inches
▪ Burner Style Tube
▪ Cabinet Stainless Steel
▪ Capacity 70 - 100 Pounds
▪ Number of Fry Baskets 2
▪ Number of Fry Pots 1
▪ Temperature Range 200 - 400 Degrees F
▪ Total BTU 150000

Tsunami Fine Dining and Sake Bar

!20

o Under Counter Refrigerator and Freezer


Both freezer and refrigerator are available in a single appliance.



Electric voltage: 1P100V Adjustable temperature: Freezer -25 ~
15℃ Refrigerator -7~+15℃



Also I can be selected with back Plate in options.

o Kosei Charcoal Griller
▪ KY-KL(smokeless)modelFor foods on skewer
▪ Available for any size of skewer.
▪ No need to be bothered about SMOKE or
SOOT any more!!
▪ Smoke-free! But yummy flavor of CharcoalGrill is not lost!
▪ Melt away excessive fat! Enjoy juicy taste!
▪ Why it is almost smokeless?


The unique structure of the griller is the point.



Normally juice/fat from the foods being baked



directly touch fire & smoke come out.



However, we set the heat exchanging part on the sides.



That means juice/fat fallen from foods do not touch fire. On the other hand,



slight smoke gives smoky flavor to the foods, complements the original taste of the foods

o Hot/Cold Cart
▪ Moderate temperature for keeping taste.
▪ Hot and cold cart can store and transport the meals as they are ready to be served on trays. Preventing dryness of food, rapidly heating up, and evenly distributed temperature keeps the quality of food as good as it is freshly cooked.

Tsunami Fine Dining and Sake Bar

!21

▪ Flat and unexaggerated structure. With white as the base color, design is simple. 9 colors of panel are available.
▪ Adjustable temperature: hot area +60 +80℃/cold area +3 +15℃
▪ Self-propelled type… self drive with the power of integrated motor. ▪ Reversible type… Hot and Cold areas are the same size to turn the trays. •

Kitchen Equipment (Cold Kitchen) o Under Counter Refrigerator and Freezer
▪ Both freezer and refrigerator are available in a single appliance
▪ Electric voltage: 1P100V Adjustable temperature: Freezer -25 ~
15℃ Refrigerator -7~+15℃
▪ Also I can be selected with back Plate in options. o Reach in Refrigerator and Freezer
▪ Ideal cooling equipment for holding the freshness.
▪ Adjustable temperature: Freezer From -25 to -15℃, Refrigerator
From -7 to +15℃
▪ equipped with inverter. Some models can be converted to watercooling compressor. Please ask for more information o Convection Oven with Blast Chiller - air-o-system is the most innovatiove Cook&Chill solution available on the market. Combining
Electrolux Professional’s combination ovens and blast chillers, the system optimises workflow in the kitchen, increases shelf life and reduces waste. o Ice Shaver
▪ The SI-100E is the most popular ice shaver we sell! Some of the outstanding features are:

Tsunami Fine Dining and Sake Bar

!22



Produces fine flakes of snow that absorb the flavor to make a real shave ice.




The texture of the ice is easily adjusted with a single knob.



Ideal for high volume locations.



Includes internal air foot control.



Approved by the National Sanitation




Easy to operate and maintain.

Foundation (NSF).

Bar Equipment: o 69 1/8” Wide Glass Door Back Bar Cooler
▪ Oversized, environmentally friendly (134A) forced-air refrigeration system.
▪ Quick pull down of hot 90°F products to cold 33° to 38°F temperatures. ▪ Air vents on side to maximize air flow through condenser.
▪ Self-contained system - simple plug-in installation.
▪ Black PVC Coated wire shelving - two per door.
▪ Recessed handles and door lock on solid door models.
▪ Glass door models have energy efficient, "Low-E", thermal glass doors with aluminum door frames.
▪ Bright fluorescent interior lighting for excellent visibility.
▪ Accommodates all types of beer kegs.
▪ Optional wine and beer organizers available. o F-1001MAJ-C, Ica Maker, Air-Cooled, Slim Line Modular
▪ Dimensions: 22″ W x 27- 3/8 ” D x 25-15/16″ H
▪ Up to 910 lbs of ice produced per 24 hours
▪ Mount 2 units side-by-side for 2x the ice production
▪ Slim, 22 ″W wide profile
▪ Air-cooled, Slim Line Modular
▪ Produces cube let ice o Hamilton Beach® Eclipse™ High-Performance Quiet Blender

Tsunami Fine Dining and Sake Bar

!23



Advanced Quiet Shield™ enclosure amazingly reduces noise to conversation level



Quiet but still powerful commercial blender



Over 100 one touch pre-programmed cycles or custom programs also available



Memory card slot for custom programming



Converts for in-counter use



Compact size - Quiet Shield™ opens to a maximum height of 22 inches/56 cm



Wave~Action® system continually forces mixture down into the blades for smooth results



Easy-to-remove Quiet Shield™ built-in clips allow for quick removal of shield for faster cleanup

o Advance Tabco AMS-%b Ambassador Portable Bar
▪ Width (in) 66.00
▪ Brand Advance Tabco
▪ Weight 315
▪ Made in USA
▪ Casters Yes
▪ Color Silver
▪ Material Stainless Steel o Advance Tabco D-24-SIBL Ice & Hand Sink Unit
▪ Gauge 20 Gauge
▪ Brand Advance Tabco
▪ Faucet Included Yes
▪ Depth (in) 20.00
▪ Number of Compartments 1
▪ Weight 30
▪ Stainless Steel Type Type 300


Made in USA

▪ Material Stainless Steel
Tsunami Fine Dining and Sake Bar

!24

Sources http://www.japan-talk.com/jt/new/yakitori http://www.japan-guide.com/e/e2044.html http://www.fujimak.biz/contents/hp0090/list.php?CNo=90&ProCon=117 http://www.fujimak.biz/contents/hp0088/list.php?CNo=88&ProCon=26 http://www.germangrill.com/B1-Features-&-Specs.html http://www.fujimak.biz/contents/hp0175/list.php?CNo=175&ProCon=17 http://www.amazon.co.uk/gp/product/B00ARETWDK/ref=as_li_tf_tl? ie=UTF8&camp=1634&creative=6738&creativeASIN=B00ARETWDK&linkCode=as2
&tag=telegraphcouk-21
http://www.fujimak.biz/contents/hp0092/list.php?CNo=92&ProCon=162 http://www.hoshizaki.co.jp/singapore/products/pic/sushicase.jpg http://www.baronprofessional.com/catalog/product/it_IT/cr0953659 http://www.fujimak.biz/contents/hp0090/list.php?CNo=90&ProCon=3692 http://www.baronprofessional.com/catalog/product/it_IT/cr0982269 http://www.fujimak.biz/contents/hp0088/list.php?CNo=88&ProCon=3638 http://www.fujimak.biz/contents/hp0090/list.php?CNo=90&ProCon=123 http://www.fujimak.biz/contents/hp0091/list.php?CNo=91&ProCon=145 http://www.fujimak.biz/contents/hp0090/list.php?CNo=90&ProCon=130 http://www.fujimak.biz/contents/hp0094/list.php?CNo=94&ProCon=245 Tsunami Fine Dining and Sake Bar

!25

Ma…...

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