pizza station section 1 roles, responsibilities, and

Pizza Station Training Modules | Roles & Responsibilities | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

PIZZA STATION Section 1

Roles, Responsibilities, and Kitchen Flow We are Malawi’s Overview: At Malawi’s: Pizza With a Purpose, we do things differently. From our food, to our customer service, to our charitable donations, we want to create an experience for our guests that will delight the senses and satisfy the soul. We need your help to put these goals into action and define the Malawi’s Experience. These training modules are designed with these purposes in mind.

Offering the Malawi’s Experience Malawi’s Pizza has five goals to maintain everyday:

Food Quality

Speed of Delivery

Cleanliness of Restaurant

Cheerful Attentiveness of Staff

Pizza With A Purpose Your work helps makes this happen. We couldn’t do it without you and hope that you’ll enjoy being part of our service team.

Learning Outcomes At the end of this section, we expect that you will be able complete the following tasks:

A. Understand the roles and responsibilities of the PIZZA STATION. B. Identify the cooking stations in the kitchen C. Recognize how the work of the kitchen flows together to provide food to the guests.

Customer Service When customers enter Malawi’s, our first responsibility is to look them in the eye and welcome them to the restaurant. Whether you are working in the front or back of the house, when you notice customers, take time to look up, smile, nod your head, or say hello. Please help them feel welcome and glad to have chosen eating with us.


Roles of the Pizza Station

As a member of the Malawi’s Pizza Team, you will learn how to make approximately 23 Pizzas including Kid’s items. Don’t worry. We’ll get to that. But first, we want you to understand how the pizza station works with the other kitchen stations.

Kitchen Overview and Flow When customers arrive at the cashier station, they have the option of choosing pizza, pasta, salad, dessert or a combination of those food items. As employees, it then becomes our responsibility to make the food as quickly as possible, maintaining the exact specifications of the food, or modifying the product according to each customer’s order. Pizza and Pasta are both served hot and take a few more minutes to prepare than salads. It’s important that food items are delivered hot to the customers. One challenge is to make sure that all hot food items for one table are fired at the same time with cold foods prepared closely afterwards, so that all menu items will be completed and delivered to the tables together. All of the kitchen stations need to work together to make that happen. Look at the bubble diagram below that describes the flow of the kitchen:

Customers approach the cashier and order their food.

Cashier places order into the computer system.

Food orders are delivered to one of three stations: PIZZA, PASTA, SALAD & DESSERT.

Team members prepare their food. PIZZA & PASTA STATIONS deliver prepared food to the OVEN STATION and then to the EXPO STATION. The SALAD & DESSERT STATION delivers prepared food directly to the EXPO STATION.

Food is delivered from the kitchen to the dining room and presented to the guest.

If you have not yet viewed the Stations Line Tour video please stop and take a few minutes to watch the video by locating it in the Training Materials Section of Jolt under Back of House (BOH) General Videos, the franchisee portal, or clicking on the following link: Stations Line Tour

https://www.youtube.com/watch?v=nSjLZOi1erU


In the diagram below please name all of the kitchen stations in order of their proper flow:

Preparing Pizzas Take a look at the pictures of pizza below. Which would you rather eat? What differences do you notice? Circle three things in the first picture that make it look appetizing, and circle three things in the second picture that are not.


Speed of Delivery Because of our cooking process, the cracker-like crust of the pizza is best fresh out of the wood-smoked oven. The oven cooks at a temperature of over 500 degrees so the pizzas take 90 seconds to cook. We expect the food to be prepared and delivered to the table in 8 minutes from the time of ordering. As you prepare the pizzas, watch for the following:

Pizza is cooked to a medium-golden brown.

Pizza sauce is spread evenly leaving ½ inch to ¾ inch of crust exposed around edge. Please view the Applying Sauce Videos in the Training Materials Pizza Station section in Jolt or click on this these links: Applying Sauce Using a: Ladle and Spatula.

Ingredients are properly washed, prepared, and fresh. They should not appear bruised, old, overcooked, or moldy.

Pizza has been built following its recipe and diagram and matches its picture in the Pizza Station Ingredient Builds (See the example of a Build Sheet at the end of this module). Ingredients are evenly spaced around pizza.

Cooked pizza is delivered to the expo station for delivery to the table.

Conclusion Now, that you know how the PIZZA STATION interacts with the kitchen, the next step is learning the pizzas that you will be making. Please proceed to the next training module.

https://www.youtube.com/watch?v=HrdO30sbDrw

https://www.youtube.com/watch?v=Q1dwGTbdDww

Pizza Station Training Modules | Menu Offerings | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

PIZZA STATION

Menu Offerings Section 2

We are Malawi’s Overview: At Malawi’s: Pizza With a Purpose, we do things differently. From our food, to our customer service, to our charitable donations, we want to create an experience for our guests that will delight the senses and satisfy the soul. We need your help to put these goals into action and define the Malawi’s Experience. These training modules are designed with these purposes in mind.


Food Quality

Speed of Delivery




Learning Outcomes At the end of this section, we expect that you will be able complete the following task:

D. Identify by appearance and name the pizzas prepared in this station. E. Identify the three crusts available for Malawi’s Pizzas.

Pizza Menu Items The PIZZA STATION is responsible for creating the following menu items according to the PIZZA BUILD SHEETS as outlined in the SYSTEMS STANDARDS MANUAL. Malawi’s Pizza may augment, add to, or change the required menu items for the PIZZA STATION. So make sure you are always aware of the latest builds. Your manager or supervisor will communicate to you any changes or updates to the builds. There are usually 16 pizzas listed on the restaurant menu boards,

Pizza Station Training Modules | Menu Offerings | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

but there are 20 pizzas that you will need to know how to build. The current offerings are listed below:

Pizzas Margherita Tuscan Pepperoni

Bacon Filet Pepperoni Barbecue Chicken Pepperoni, Sausage, Mushroom Buffalo Chicken Pesto Chicken Chicken Bacon Ranch Safari Four Cheese Santa Fe

Garden Veggie Spinach Artichoke Kid’s Pizzas

Island Retreat Sweet Chili Chicken Kid’s Cheese Malawi Capri Thai Peanut Chicken Kid’s Pepperoni

Pizza Menu Activity It is a challenge to memorize a list of 20 items, so using this memory activity could be helpful. Divide the pizzas into subcategories identified by the primary meat ingredient. If more than one meat item is used on a pizza, then it is categorized by the first meat listed in its name by group categories. There are 5 subcategories: Kid’s Offerings, Bacon (including Canadian Bacon), Pepperoni, Vegetarian, and Chicken.

There are 2 Kid’s Pizzas: Cheese, Pepperoni

There are 2 Bacon Pizzas: Bacon Filet, Island Retreat

There are 4 Pepperoni Pizzas: Pepperoni, Pepperoni/Sausage/Mushroom, Safari, Tuscan Pepperoni

There are 5 Vegetarian Pizzas: Garden Veggie, Four Cheese, Malawi’s Capri, Margherita, Spinach Artichoke

There are 7 Chicken Pizzas: Barbeque Chicken, Buffalo Chicken, Chicken Bacon Ranch, Pesto Chicken, Santa Fe, Sweet Chili Chicken, Thai Peanut

Next complete the worksheets on the following pages to help you identify the pizza by appearance.

Conclusion

Now, that you know the menu offerings of the PIZZA STATION, the next step is learning the ingredients and equipment used to create the builds. Please proceed to the next training module.

Malawi’s Employee Training © 2017 Malawi’s Pizza Franchising

Menu Offerings: PIZZA STATION

Draw a line matching each pizza’s name to its corresponding picture.

Thai Peanut Chicken

Bacon Filet

Meat Safari

Garden Veggie

Four Cheese

Spinach and Artichoke

Pesto Chicken

Malawi Capri

Buffalo Chicken


Menu Offerings: PIZZA STATION

Draw a line matching each pizza’s name to its corresponding picture.

Sweet Chili Chicken

Island Retreat

Primo Pepperoni

Margherita

Tuscan Pepperoni

Santa Fe

Barbeque Chicken

Chicken Bacon Ranch

Pepperoni, Sausage,

Mushroom

Pizza Station Training Modules | Reading Recipes and Units of Measure | © Malawi’s Pizza Enterprises | Proprietary

Information DO NOT COPY | V.17.1

PIZZA STATION

Knowing Your Ingredients Section 3



Food Quality

Speed of Delivery




Learning Outcomes At the end of this section, we expect that you will be able complete the following tasks:

F. Identify by appearance and name the list of ingredients used in the recipes of the Pizza menu items.

G. Recognize how the ingredients are organized on the station. H. Know the equipment that should be on the station.

Pizza Crusts At Malawi’s Pizza, there are three pizza crust offerings: white, wheat, and gluten-free (although it is made without gluten, it still exists in a gluten-filled environment). Pizza builds



(recipes) designate either the white or wheat crust but can be made with either. The dough performs best when it is rolled at a temperature of 65 degrees. See “Proofing the Dough” in the Preparation section of the manual for additional information on preparing dough. Most pizzas can be made with the gluten-free crust, except for the Thai Peanut. The following are pictures of how the dough looks before it is rolled. Note the gluten-free comes pre-flattened to avoid contamination by running it through the dough station processes. Special care needs to be taken when preparing a gluten-free pizza. The recommended steps are included in the side-box below.

Gluten-free Dough

Wheat Dough

White Dough

Ingredients The ingredients on the attached sheets are used to make the menu items prepared at the PIZZA STATION. Build pizzas according to the PIZZA BUILD SHEETS. Circle those with which you are NOT familiar.

Preparing Gluten-free Dough Pizzas

Equipment Needed:

Gluten-free peel

Clean pizza spade

Gloves (new/clean)

Metal screen

Steps:

Change gloves, grab gluten-free peel & metal screen

Pull dough from fridge. It comes pre-flattened in packages.

Place dough on metal screen to avoid the dough touching potentially contaminated surfaces.

Prepare pizza according to build sheet specifications, remembering to communicate to the team at each step in the process that this is a gluten-free pizza.

Clean the oven before inserting pizza.

Ensure a clean pizza spade is used to cook the pizza in the oven.

Remove pizza from metal screen and place on gluten-free spade.

Use a clean knife at the Expo station to cut the pizza.



Ingredient Layout The layout of the ingredients at the PIZZA STATION is strategically engineered to maximize the efficiency and productivity of the station. The layout is designed to ensure that ingredients are placed on the station according to their frequency of use and the progressive order used to build each of the PIZZA STATION menu items. *Note that the layout in your restaurant location may vary depending on such factors as kitchen design, most popular items, and specialty or other promotional items.

Ingredient Layout Activity Look at the picture of the station. Using it as a guide, write in the location of the ingredients in the blank station picture below:

Knowing your Ingredients: PIZZA STATION


Meats

MP Beef Tenderloin

MP BBQ Chicken

MP Buffalo Chicken

MP Herb Roasted Chicken

Santa Fe Chicken

Pepperoni

Canadian Bacon Italian Sausage

Shredded Bacon

Dough

Gluten FreeWheatWhite


Sauces

Alfredo Barbecue Buffalo Ranch

Classic Red Pesto Ranch

Santa Fe Sweet Chili Satay


Cheeses

3 Cheese Blend Diced Fresh Mozzarella

Shredded Mozzarella

Gorgonzola Parmesan

Toppings

Arcadian Spring Mix AsparagusAlmonds Bacon

Basil Bias Cut Celery Black BeansBean SproutsBlack Olives

Butter Lettuce Chipotle AioliCilantro

Barbecue Ranch

Artichokes


Toppings

MP Roasted Pineapple

JalapenosGreen & Red Roasted Chiles

Roasted PeanutsParsley

Green Onions

MP Marinated Mushrooms

Red Hot House Tomatoes

Spinach

MP GuacamoleJulienne Carrots

Red Onions

Diced Roasted Yellow Tomatoes

Ranch

Diced Tomatoes

Diced Roasted Red Tomatoes



Sample layout pictures from flagship location in Provo, UT.



Station Equipment Illustrations



Reading Recipes and Units of Measurement PIZZA STATION

Section 4



Food Quality

Speed of Delivery




Learning Outcome At the end of this section, we expect that you will be able complete the following tasks:

I. Know how to read a recipe. J. Understand units of measurement used for each ingredient. K. Realize that recipe modifications may be dictated by our customers. L. Practice measuring ingredients.

Reading a Recipe

The following page is the recipe or “Build” for the Pepperoni. Notice that it is divided into four sections:

1. Mise en Place/Recipe lists the individual ingredients and the unit of measure used to build the specific pizza. Also notice next to the ingredients is a letter indicating which



station the ingredient is added to the pizza: “P” for Pizza, “PA” for Pasta, and “E” for Expo.

2. Instructions list the ingredients, their unit of measure, and the order followed to combine ingredients and construct menu items. It also lists the ingredients added by the EXPO STATION after the pizza has been plated.

3. Diagram lists the order of designing the ingredients on the plate in order to meet the exact specifications found in the Pizza Station Ingredient Builds.

4. Picture included at the top of each build acts as a guide for how the finished product should look.

Units of Measure Ingredients are listed and, therefore, measured according to four standards: “each,” “ounce,” “US Standard Measurement,” or “Volume.”

1. Each identifies a whole or previously portioned food unit identified separately and individually. For example, 1 Each MP Wheat Dough Ball identifies 1(one) pre-formed ball of crust dough as delivered to the restaurant. 10 each pepperoni slices means to count 10 (ten) pre-portioned, individual whole slices of pepperoni and add to the menu item construction.

2. Ounce or oz. (for food ingredients) refers to a specific unit of weight for each ingredient. Each ingredient will have a unique weight or portion that adds to the menu item construction. The best way to become familiar with these unique proportions is to weight each ingredient on a scale. Accuracy is important because it helps maintain food quality and food cost. Visually, one ounce is approximately the size of a poker chip and two ounces equals the size of a golf ball. *Note: the recipes call for 1.7 ounces of pepperoni which equals 20 individual, whole slices.

3. US Standard Measurement refers to more commonly known US kitchen terms such as Table Spoon, Cup, or Tea Spoon. As some ingredients are more difficult to determine by ounces the US Standard Measurements are also included to help those working on the line to better understand the specific amounts required for each item.

4. Volume or vol. (for liquid ingredients) refers to a specific unit of volume for each ingredient. Ingredients such as pizza sauces cannot be portioned accurately by using a scale. Instead, they should be measured using a volume metric cup, tablespoon, or ladle.

Recipe Modifications Although every food item offered at Malawi’s Pizza has a pre-determined recipe that needs to be followed accurately, customers often request modifications to the recipe due to food allergies, diets or preferences. We want to meet their dietary needs.



During the ordering process, our cashiers will work to identify those modifications and recipe changes will be indicated on a ticket order displayed at on the PIZZA STATION screen or POS display (point of sale system). Please read each order carefully, prior to constructing the menu item, in order to offer excellent customer service and minimize food loss. It is disappointing to customers to not receive their food items as ordered. Please help us maintain customer expectations by preparing it as they order it.

Practice Measuring Using the Pepperoni Pizza recipe as a model, practice measuring out each individual ingredient using a scale or liquid measuring tool to become familiar with ingredient’s portion size. Remember to wash and glove your hands and sanitize the scale. Practice weighing the following ingredients and getting familiar with the different measuring tools.

1. Measure by volume 2.0 ounces of the red pizza sauce. 2. Weigh two ounces of mozzarella cheese (notice how it feels and looks in your hand) 3. Compare side by side 0.5 oz. of shredded bacon, 0.5 oz. of Canadian bacon, and 0.5

oz. of mozzarella cheese. Which has the largest volume or takes up the most space? ___________________________________________________________

4. Measure 2.5 ounces of the Malawi Guacamole. What measuring tools did you use? ________________________________________________________________

5. How would you measure 2.5 ounces of Malawi’s Ranch? ________________________________________________________________

6. How much does a white dough ball weigh? ______________________________ 7. How much do 20 Pepperonis weigh? ___________________________________ 8. How much does 15 passes of Malawi’s Ranch weigh? ______________________ 9. Choose three different garnishes used on the expo line and measure out 1 tsp of

each. 10. Measure 2.0 ounces of Santa Fe Chicken and 2.0 ounces of MP Herb Roasted

Chicken. Do you notice any differences?

Malawi’s Pizza Menu Builds | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

P MP White Pizza Dough 3.0 oz. Dough Ball

1 each

P MP Classic Pizza Sauce 1.0 oz. 1.0 oz. P Shredded Mozzarella 1.3 oz. 0.25 cupP Pepperoni 1.0 oz. 10 eachP Shredded Mozzarella 0.5 oz. 1.0 TblE Chopped Parsley 0.1 oz. 1.0 tsp

PEPPERONI

MISE EN PLACE / RECIPE - PIZZETTA

DIAGRAM

INSTRUCTIONS - FULLPIZZA STATION

• Place 1 Each Pressed MP White Pizza Dough on Pizza Peel• Add 2.0 oz. MP Classic Pizza Sauce• Add 2.5 oz. Shredded Mozzarella • Add 20 Slices (~1.7 oz.) Pepperoni• Add 0.5 oz. Shredded Mozzarella to top • Give Pizza to OVEN STATION

OVEN STATION

• Cook Pizza to a Medium Golden Brown• Pass Pizza to EXPEDITING STATION

EXPEDITING STATION

• Cut Pizza into 6 Even Slices • Slide Pizza onto 12” White Pizza Plate• Place 0.1 oz. Chopped Parsley on top• Hand Pizza to FOOD RUNNING STATION

FOOD ITEM

MP White Pizza DoughMP Classic Pizza SauceShredded MozzarellaPepperoni

Chopped ParsleyShredded Mozzarella

PICTURE DEPICTS FULL

P MP White Pizza Dough 1 EachP MP Classic Pizza Sauce 2.0 oz. 0.25 cupP Shredded Mozzarella 2.5 oz. 0.5 cupP Pepperoni 1.7 oz. ~20 slicesP Shredded Mozzarella 0.5 oz. 1.0 TblE Chopped Parsley 0.1 oz. 1.0 tsp

MISE EN PLACE / RECIPE - FULLFOOD ITEM WEIGHT VOLUME

WEIGHT VOLUME

Pizza Station Training Modules | Shadow Training | © Malawi’s Pizza Enterprises | Proprietary Information DO NOT COPY | V.17.1

Shadow Training and Introduction to the Line PIZZA STATION

Section 5 We Are Malawi’s Overview: At Malawi’s: Pizza with a Purpose, we do things differently. From our food, to our customer service, to our charitable donations, we want to create an experience for our guests that with delight the senses and satisfy the soul. We need your help to put these goals into action. Now that you are ready to begin working on the line, our daily goals are your work objectives to create the Malawi’s Experience. Please keep these five objectives in mind throughout your shift.

The Malawi’s Experience Malawi’s Pizza has five pillars or goals to maintain everyday:

Food Quality

Speed of Service



Pizza with a Purpose Your work helps make this happen. We couldn’t do it without you and hope you’ll enjoy being part of our service team.

Learning Outcome At the end of this section, we expect that you will be able complete the following tasks:

A. Operate the dough press machine B. Apply sauce to the dough C. Apply toppings to pizza D. Deliver pizza to the OVEN STATION

Let’s Begin Welcome to work! Now, that you have completed the four initial training modules, you are ready to begin working on the line. Make sure that you are working with a partner. This is your trainer, and he/she will take you through the four learning tasks.


Task A: Operate the Dough Press Machine With your trainer, learn the following:

Location of hand washing sink and gloves (wash and glove hands)

Location of dough balls on the line

Recognize by look and location the three types of dough balls: white, wheat, glutton-free

How to unpack and proof frozen dough balls

Know how to turn on/off dough press machine and it’s optimal operating temperature

How to avoid getting burned

How to press dough

How to place dough on dough peel

How to prepare a half-size pizzeta and dessert dough

Shadow Once you know this information, watch your trainer press three dough balls into the desired round shape. Make sure you understand the different techniques using the three different types of dough.

Operate Dough Press Machine Ask your trainer to watch you press two dough balls. Now, spend the next 30-45 minutes pressing dough and placing it on a dough paddle.

Task B: Apply Sauce to the Dough With your trainer, learn the following:

Location of sauces on the line and maintenance temperatures

Manner of applying sauces

Equipment used to apply sauces Shadow Once you know this information, watch your trainer apply sauce to at least two pizzas leaving ½ inch of dough exposed evenly around the crust. Notice the different techniques for applying sauce. For example, the spreading technique will be different for the Classic Red sauce and the Alfredo sauce.

Apply Sauce Ask your trainer to watch you apply sauce to at least two pizzas. Now, spend the next 30-45 minutes applying sauce to ordered pizzas. Ask questions as they come to your mind.

Task C: Apply Toppings to Pizzas With your trainer, learn the following:

Access the pizza build sheets

Measurement of cheeses

Location of ingredients on the line

Manner in which to refill depleted ingredients on the line

Location of clean/dirty equipment including rags


System operations and importance of time management

Build time expectations

Shadow Once you know this information, watch your trainer build at least two pizzas. Watch how the ingredients are distributed symmetrically and evenly around the pizza. Pay careful attention to the required number of ingredients for each pizza build. If you put too few ingredients on the pizza, then the customers are disappointed with their food. If you put too many ingredients on the pizza, then the restaurant loses money. Learn how the orders appear on the station screens, and ask your trainer to show you how to identify various orders and the time count on the FIG system (FIG is our point of sale system that connects to our kitchen display or station screens). Remember, Speed of Service is on our Five Pillars. We expect the pizzas from time of order to table delivery to be less than 7 minutes. That means that we need to build the pizzas in less than 2 minutes.

Build Pizzas Work together with your trainer to build at least 5 pizzas. Spend the remainder of your work shift building pizzas as they are ordered. Ask questions as they come to mind. Operate the FIG system. It is most important to build attractive food using the right amount of ingredients, but it is also important to do it quickly. Work to maintain a constant, steady build flow.

Task D: Deliver Pizza to OVEN STATION This task is done in tandem with task C. As soon as pizzas are built, check to make sure that there is space in the oven and deliver pizza on the peel to the OVEN STATION Operator. This is also a good time to review your workspace, and see if it needs to be wiped down, swept, cleaned, or dirty equipment delivered to DISH STATION. Because we are in an open kitchen environment, please pay attention to keeping the PIZZA STATION clean and well stocked.

Conclusion Well done! You’ve completed your first day on the job. Keep up the good work.

pizza station section 1 roles, responsibilities, and

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