CHAR GRILLED TANDOORI SAFFRON JUMBO SHRIMPS WIT ACCOMPANIMENT AND GARNISH

CHAR GRILLED TANDOORI SAFFRON JUMBO SHRIMPS WIT ACCOMPANIMENT  AND  GARNISH

Wednesday 26 September 2018

MY (S-O-P) STANDARDS ORGANISATIONAL PROCEDURE

Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. Should be able to provide direction for all day-to-day operations in the kitchen. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff. Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement. Coordinates with the purchase department for acquisition of needed goods and services. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards. Ensure proper grooming and hygiene standards for all kitchen staffs. Ensures all kitchen employees maintain required food handling and sanitation certifications. Ensure proper purchasing, receiving and food storage standards in the kitchen. Interacts with guests to obtain feedback on food quality, presentation and service levels. Actively responds to and handles guest problems and complaints. Maintain Quality levels of receiving, storage, production and presentation of food. Ensure sufficient staffing levels are scheduled to accommodate business demands. Follows and enforces all applicable safety procedures specified for kitchen and food servers. Discuss daily food cost reports with key kitchen and F&B team members. Review weekly and monthly schedules to meet forecast and budget. Attend the daily morning meetings and other administrative sessions. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen. Frequently review finished products for quality and presentation before the orders are send to guest. Able to perform additional duties as requested by the hotel management as and when required. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

CHEFISWARA:

CHEFISWARA:

Tuesday 29 November 2011

RECIPES - RUMP OF HOME REARED MUTTON, CHEEKS AND SWEET BREADS

Ingredients
Mutton Rump


1 mutton rump

Sweetbreads

100g lamb sweetbreads
50g plain flour
1 egg £0.11
50g breadcrumbs
Mutton fat

Cheeks

8 lamb cheeks
half an onion
half a carrot
half a stick celery
1 clove garlic
1 spring rosemary
150g Collie Wobbles pale ale
400g lamb stock

Asparagus

8 asparagus spears
20g butter

Ramsons

300g ramson leaves
1 head ramson flowers

Cauliflower and Goats Curd Purée

half a cauliflower
20g butter
100g cream
50g Curthwaite goats curd



Instructions:
Mutton rump
Trim the rump of excess fat, then score the remaining fat.

Sweetbreads
Blanch the sweetbreads in boiled salted water for 2-3 minutes, then refresh in iced water. Remove any fatty bits and membrane. Dust in seasoned flour, dip in beaten egg then coat in the breadcrumbs. Heat the lamb fat in a pan to 180°C to fry the sweetbreads later.

Cheeks
Trim any sinew from the cheeks. Heat a pressure cooker pan with a little oil and brown the seasoned cheeks. Remove from the pan and add the chopped onion, carrot and garlic and brown. Put the cheeks back in with the Collie Wobbles pale ale and rosemary and reduce by half. Add the lamb stock and seal in the pressure cooker. Cook slowly for 1 hour 30 minutes checking that it doesn't boil dry. Remove the cheeks and strain into a clean pan. Reduce the stock to a sauce then reheat the cheeks through it.

Asparagus
Snap the asparagus to remove the lower woody parts. Peel the asparagus from the spear down.

Ramsons
Wash the leaves and flowers thoroughly in iced water and pat dry with a cloth.

Cauliflower and Goat's Curd Purée
Cut the cauliflower into small florets and sauté in the butter without colour. Season and add the cream and cook until soft. Blend to a smooth purée with the goat's curd.

To serve
Season the mutton rump and place fat side down in a warm pan. Render the fat slowly over a low heat, and keep draining off excess fat. When rendered down, seal on all sides then place back fat side down in the pan and roast at 200°C for 8-10 minutes. Remove from the oven and leave somewhere warm to rest for 5-10 minutes, then slice into 4.
Reheat the cheeks in the ale sauce.
Deep fry the crumbed sweetbreads in the lamb fat for 2 minutes until crispy.
Boil the asparagus in salted water for 2-3 minutes.
Reheat the purée but don't boil.
Wilt the ramsons leaves with a small amount of butter and a splash of water.
Arrange the puree, asparagus, ramson leaves, rump, cheeks, sweetbreads and ale sauce between 2 plates. Finish with ramson flowers.

Sunday 27 November 2011

RECIPES - THREE CHEESE RAVIOLI WITH TOMATO RAGOUT (YIELDS ABOUT 40 RAVIOLIS)

Pasta
500g Flour
75ml Olive oil
Warm water
Filling
200g Cacciocavallo cut into small blocks
200g Ricotta
200g Bu alo Mozzarella
Pinch of Pecorino Romano
Pinch of Parmigiano Reggiano
Generous pinch of pepper
6 Sprigs of marjoram stripped from the stalk
2 Eggs
Ragout
200g Beef chuck whole not sliced
200g Stewing pork
100ml Olive oil
4 cloves garlic crushed with blade of your knife
200ml Red wine
1 A10 tin tomatoes
30ml double tomato concentrate
Method
Pasta:
Knead the our with warm water until smooth and gradually incorporate oil. Cover with a wet cloth and set aside.
Filling:
Pulse the cacciocavallo in the food processor and add the mozzarella and then the ricotta, eggs, marjoram, pecorino and
parmesan and pepper. Pulse, don’t blend ne. The mixture should retain the ricotta consistency and there should be a
strong marjoram presence in the avour.
Roll the pasta thin, cut rounds and ll the raviolis.
Ragout:
Heat oil and add garlic and brown gently. Add the beef and pork, fry till a dark brown colour. Add the wine and reduce to
almost a syrup.
Blend the tomatoes, but not too ne as the sauce needs texture, then add to the meat. Also add the concentrate and stir.
Cook for 5-7 hrs on low heat.
Remove the garlic, beef and pork and make sure the sauce is not too thin.
Complete the dish:
Cook the raviolis until al dent , about 4 minutes, but make sure the lling is warm and melted.
Warm the sauce and pasta gently together with basil and more grated parmesan.
Serve and enjoy!

Thursday 24 November 2011

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