Douthart Scholarship Hall

DESSERT COOK 

NO SPONGES IN THE KITCHEN. (except for cleaning wands)

This shift is done twice a week.  You will be expected to prepare desserts for Wednesday and Sunday dinners.

You are responsible for following the Guidelines for Douthart Cooks posted on the white refrigerator in addition to the following items.

1.    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.

2.    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.

3.      Cooking may not be done during lunch or dinner cook or clean-up shifts.  Sorry, no exceptions on this one!

4.    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)

5.    If possible, prepare the dessert into individual serving sizes and set it out with the necessary plates/bowls, and silverware in the dining room.  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.

6.    Make late plate portions for anyone signed up.

7.      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.

8.    Line the bottoms of all pans used with tin foil when cooking anything.

Send mail to DouthartARC@hotmail.com with questions or comments about this web site.
Last modified: August 19, 2003