| |
Douthart Scholarship
Hall
dessert cook
back to the shifts
page
DESSERT COOK
- 1 person
NO SPONGES IN
THE KITCHEN.
This shift is done twice a week.
You will be expected to prepare desserts for Wednesday 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.
-
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.
-
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 dessert is to be served.
-
Cooking may not be done during lunch or dinner cook or clean-up shifts.
Sorry, no exceptions on this one!
-
All dishes used in the preparation of the dessert must be washed within 3
hours after the dessert has been prepared. (all counters, burners, etc. dirtied
must be cleaned)
-
If possible, prepare the dessert 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 dessert is to be served at to
do this preparation. If that is not
possible, discuss it with the cooks for that meal.
-
Dessert 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.
-
Line the oven bottom with tin foil when baking anything.
|