bertoni casalinga presentation

8/7/2019 Bertoni Casalinga presentation

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Bertoni Casalinga

Presentation By

Mushfiq Faysal

S10633Group N


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Bertoni CasalingaLocation : 281,Darling Street, Balmain, NSW, Sydney.Cuisine : Italian.Seating Capasity: 60

Dcor of the Restau

rant : very good with goodventilation process, brightness, nice seatingarrangements, wooden floor, big kitchen, nicelydecorated walls, long serving table and Italian theme atnight by the lights.

Competitors : Romanas, Il casale, Dome, Trojans,Gigs, Grande Piacere, da domenico etc

Target Market : Locals, Families, Couples, tourists,Group of people

Trading Hours : 7 days Lunch and Dinner. From 12pm to 3 pm and from 6 pm to 11 pm.


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Bertoni CasalingaA la Carte menu

EntreesItalian Frittata Fingers(Spinach, Ricotta &Pesto)Chicken and Potato Croquettes(mashed potatoes, chicken, Prosciutto & Grated Romano Cheese)Meatballs(Lamb, mint, goat cheese)

Mains

Chicken cotoletta with wine sauce(chicken,steamed broccolini & buttery pasta)Vegetable Caponata

(Grilled meat, grilled vegetables & wine sauce)Calamari Dore

(Calamari steaks sauted with parsley and garlic sauce)

DessertsTiramisu

(Tiramisu, mascarpone, black coffee & strawberry sauce)Selection of Fruit Plate(Select various foods serves with goat cheese or yogurt)Chocolate cake(Chocolate, honeycomb & vanilla)


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Bertoni CasalingaTable Dhte Menu

Entre

Italian Skewers(Genoa salami slices, mozzarella cheese & bottlebalsamic-basil vinaigrette)

Main Course

Bolognese al Forno(Al Forno, ragu Bolognese, besciamella & Parmigiano-Reggiano)

DessertHomemade Tiramisu(Chocolate shavings, cold strong coffee, FAT FREEcream cheese with milk)


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Bertoni CasalingaEntree: Italian Skewers

Equipment used: Chef knife, chopping board ( green, red), wooden skewers, small

bowls, large baking dish table spoon, strainer.

Ingredients: mozzarella cheese, Genoa salami slices, small artichoke heart,tomatoes, Spanish olives, balsamic-basil vinaigrette, fresh lemon juice.

Preparing alist of the Mise en place: Cut cheese in cube and wrap with salami.Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place

skewers in a large plastic container or baking dish. Stir together vinaigrette and lemojuice. Pour dressing mixture over skewers.

Cookery Method: Cover tightly, and chill 8 hours. Remove skewers from marinade,discarding marinade before serving.

Table Dhote Workflow


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Bertoni CasalingaReceivingChecked by METHEW (sue chef).

All the purchase order, all the goods.

Receive in a separate room.

Receive through trolley.

Storing

Trained kitchen hand CHEN stores.

Food are categorised in Meat, Fish, Fruit/vegetables, Dairy

and Dry.

Cool room for Chilled, Freezer for frozen foods.

Different shelves for Dairy products. highly considered stock rotation .

Issuing

Head chef RUDD handles issuing selective foods and beverages.


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Bertoni CasalingaItem UOM QTY Unit Cost Total Value

Fresh

Spinach

Kg 250g 2.70

Potato Kg 50g 2.50

Onion Kg 30g 1.50

Dried Parsley Bnch 0.2 bnch 1.00

Dried Thyme Bnch 0.2 bnch 2.00

Parsley Bnch 1.2 bnch 1.00

Lemon Kg 1 ea 7.50Broccolini Bnch 1.2 bnch 1.98

Eggplant Kg 50g 6.74

Tomatoes Kg 25g 5.94

Celery bnch 2/4 bnch 1.59

leek Bnch 2/4 bnch 7.92

Greek Olives kg 10g 5.98

Capers Kg 3 ea 17.87

Apple Kg 10g 3.98Grapes Kg 10g 3.98

Rockmelon Kg 10g 4.94

Watermelon Kg 10g 2.86

Orange Kg 10g 3.98

Strawberry Kg 10g 3.80

Ricotta

Cheese

Kg 10g 10.00

ParmesanCheese

Kg 20g 26.70

Item UOM QTY Unit Cost Total Value

Romano

Cheese

Kg 10g 25.00

Mascarpone Kg 85g 21.26

Goat cheese Kg 20g 34.30

Cocoa Kg 5g 20.88

Salt and

Pepper

Kg 18g 2.00

Plain flour Kg 50g 3.95

SR flour Kg 30g 3.26Breadcrumbs Kg 70g 2.00

Eggs Doz 4 7.00

Sugar Kg 24g 0.97

Coffee kg 15g 23.40

Biscuit Kg 42g 8.28

Chocolate Kg 13g 10.57

Milk L 0.15L 2.97

Vanilla L 0.15L 61.43Honeycomb L 0.5L 35.00

Prosciutto L 10g 5.00

Chicken

Breast

Kg 270g 10.00

Lamb meat Kg 50g 7.00

Calamari Kg 250g 14.95

Olive Oil L 1.2L 12.50

Red wine

Vinegar

L .20L 7.70

Butter Kg 17g 11.56

Stock Take Sheet


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Bertoni CasalingaKi

tchen Layout


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Bertoni CasalingaPositions Day Day Day Day Day Day Day Total hours Total weges

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Per week Per week

Head chef

(RUDD)

12.30 pm -

2.30 pm

7 pm -11 pm

12.30 pm -

2.30 pm

7 pm -11 pm

12.30 pm -

2.30 pm

7 pm -11 pm

12.30 pm -

2.30 pm

7 pm -11 pm

11.30 pm -

2.30 pm

7 pm -11 pm

11.30 pm -

2.30 pm

7 pm -11 pm

11.30 pm -

2.30 pm

7 pm -11 pm

45 $716.50

Sue Chef

(Mathew)

11.30 am

3.30 pm

5.30 pm

11.30 pm

11.30 am

3.30 pm

5.30 pm

11.30 pm

11.30 am

3.30 pm

5.30 pm

11.30 pm

11.30 am

3.30 pm

5.30 pm

11.30 pm

40 $617.15

Sue chef

(Flinders)

11.30 am

3.30 pm5.30 pm

11.30 pm

11.30 am

3.30 pm5.30 pm

11.30 pm

11.30 am

3.30 pm5.30 pm

11.30 pm

30 $462.86

Kitchen hand

(Chen)

11.30 am

3.30 pm

6.30 pm

11.30 pm

11.30 am

3.30 pm

6.30 pm

11.30 pm

11.30 am

3.30 pm

6.30 pm

11.30 pm

11.30 am

3.30 pm

6.30 pm

11.30 pm

40 $491.20

Kitchen hand

(Li)

11.30 am

3.30 pm

6.30 pm

11.30 pm

11.30 am

3.30 pm

6.30 pm

11.30 pm

11.30 am

3.30 pm

6.30 pm

11.30 pm

30 $368.40

Staff Roster


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THANK YOU

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