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Douthart Scholarship
Hall
bread cook
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BREAD COOK
- 1 person
NO SPONGES IN
THE KITCHEN.
This shift is done twice a week.
You will be expected to prepare bread for Thursday and Sunday dinners, as
well as special occasions requested by the SHD.
You are responsible for following the Guidelines for Douthart Cooks
posted on the white refrigerator in addition to the following items.
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On the first of each month, submit
a copy of that month’s menu to the SHD.
Upon her approval, please follow this menu for the rest of the month.
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Any special recipes requiring certain ingredients that are not normally
stocked should be given to the SHD two
weeks in advance of the date the bread is to be served.
-
Cooking may not be done during lunch or dinner cook or clean-up shifts.
Sorry, no exceptions on this one!
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All dishes used in the preparation of the bread must be washed within 3
hours after the bread has been prepared. (all counters, burners, etc. dirtied
must be cleaned)
-
If possible, prepare the bread into individual serving sizes and set it
out with the necessary plates/bowls, and silverware in the dining room.
Make late plate portions for anyone signed up.
Plan to be at the meal early at which the bread is to be served at to do
this preparation. If that is not
possible, discuss it with the cooks for that meal.
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The bread may not be prepared more than 30 hours before the meal at which
it will be served, unless you have discussed the reason with the Proctor before
hand.
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Line the oven bottom with tin foil when baking anything.
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