CUTTING TABLE & DRIVER STATION

Cutting Table
1. This station requires extreme accuracy and excellent product knowledge. 2. This station is found where the cooked products exit the oven. 3. The team member manning this station plays a vital role in the functioning of the store. 4. There is absolutely no room for error here the team member must have precise product knowledge of the cooked products and be able to distinguish between the various cooked products 5. There is no way of stopping the products on a conveyor belt from exiting the oven, so the Cutter must put the correct products with the correct order every time. If he gets it wrong the entire production line comes to an instant halt and valuable time is lost and Customers are inconvenienced. 6. This station contains the fresh ingredients for topping at the end.

Cutting Table and Driver Station layout

The cutting table must be correctly set up with the necessary equipment and packaging materials before the trade period begins. The following must always be present on or near the make line This MUST be checked at 11 and 4 by the Manager of duty before the trade period: 1. A bucket with Bactorex and a clean cloth. 2. A pizza shovel. 3. A pizza cutter and rocking blade 4. A pizza turner / lifter 5. Enough assembled boxes of each size of pizza for the trade period with a HOT or NOT sticker 6. Enough product stickers for the Pasta Salads and Pizzawraps 7. Enough rolled white plastic knives and forks for the trade period 8. Enough rolled white plastic tea spoons for the trade period 9. Enough Pizzawrap and Hot Sub boxes for the trade period 10. Serviettes 11. Straws 12. A cast aluminium pangripper or Sub holder for the removing of the sub machines. 13. A screen rack holder to hold the pizza screens. 14. A spike to put the invoices on. 15. Debonairs Pizza Folders 16. Brown Debonairs Pizza Paper Bags

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Cutting Table & Driver Station

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Fresh Topping Ingredients Cutting Table

The cutting table must be correctly set up with the necessary fresh toppings/equipment, before the trade period begins. The following ingredients must always be present on the make line in the Cold Master Inserts (6-8 hours) and labelled with the date and time on the Fresh Topping display chart 1. Crumbled Feta 2. Chopped Spring Onions cm 3. Chopped Parsley finely chopped 4. Topping cups for Feta 5. Teaspoon and Tablespoon for applying fresh toppings

OPERATING THE CUTTING STATION

* This station is generally run by one team member, but over busy periods he is often assisted by a fellow team member or manager. * It is difficult to recognise the Pizzas and Pizzawraps exiting the oven as the cheese has melted on top of the Pizza and Pizzawraps and thus this position requires perfect product knowledge. * Speed and accuracy are also vital. * The cutter must ensure that the invoices that he has received from the team member standing at number three on the make table are arranged in the same order that the products are placed in the oven *To this end he puts the invoices on a spike on top of the oven. The invoices are arranged by having the first order to exit the oven situated on top of the pile and then all invoices in descending order hereafter. I.e. invoice 1657 followed by 1658 , 1659 etc * It is imperative that the cutter reads the invoice accurately and prepares the correct number of boxes / sauces for the order to be packed into.
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Being Pro-Active on this station is vital to its smooth functioning.

Calling Time:
Before the cutter passes a counter order to the front or places a delivery order in the Driver Station he must call out the time it took for the order to be completed. This is calculated by comparing the time on the invoice to the time on the wall clock and the difference is the time it took for the order to be made. No order may leave the cutting station without the time being called. The entire team, managers and driver compliment must be continually time focused.

The Debonairs Pizza promise to our customers is:

1. Counter orders within 12 minutes to our customers 2. Delivery orders within 40 minutes to our customers

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HOW TO CUT A PIZZA

THE FABULOUS FOURSOME

4 x 4 SLICES
Important: Pizzas are topped per slice. This is very evident with pizzas using Pepperoni. Do not cut through these meats. Always ensure that your cuts go between the meat placing.
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Driver Station
The drivers station is a stainless steel piece of equipment fitted with elements to keep the product hot. It's a heated workstation that ensures the product remain hot. The cutter places all delivery and collect orders in this station. He normally passes counter orders directly to the cashiers, but if a customer is not in the store he will put the counter order in the driver station to await the customers return. Points on the driver station: 1. Always pack the latest orders closest to the counter. 2. Make sure the invoice is placed in a Debonairs Pizza bill folder or in the plastic sleeve of the Pizza Delivery bag 3. Never pack completed orders on top of other completed orders as this can lead to confusion and the drivers delivering the wrong orders. 4. Never pack cold drinks / desserts in this station or plastic packets, as they will melt. 5. All hot food items to be packed in HOT Sub or Pizza Delivery Bags with heated Acutemp discs

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Serviettes:
All food items must be accompanied with serviettes and the following table will explain how many to use. Pasta Salads are served with a white plastic fork and knife wrapped in a serviette. WINGS & STRIPS & SALAD No. of serviettes 2

PIZZA No. of serviettes 1 1 2 4

PIZZAWRAP No. of serviettes 1

HOT SUBS No. of serviettes 1 2

Pizza Size MINI STANDARD LARGE FABULOUS FOURSOME

Sub Size PETITE REGULAR

In the Driver Service module we will discuss in detail the functions and duties of a Driver, including preparing the Driver Station as well as the function of the Acutemp and Pizza Delivery Bags

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A Prepped Driver Station

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SELF SCORING QUIZZ

Name______________________ Store __________________ ____ Todays date ______________________ Instructions: Answer the following questions below by filling in your answer in the space provided or check True or False or circle the correct letter of the multiple choice answers.

1. The cutting station has 4 fresh toppings: ________________ and _________________ and ________________________ and _____________________________ /4 2. At the cutting station a spike is used to put the _____________on. 3. 4. 5.
6.

7.

/1 Mini, Std, Large and Fabulous Foursome Pizzas are cut into ____, ____, ______, & ____ slices respectively. /4 Always pack the latest orders closest to the_________________________. /1 Always ensure that your cuts go _________________________the meat placing. /1 Before the cutter passes a counter order to the front or places a delivery order in the warming station he must call out the ___________________ & _____________. /2 How many serviettes go with the Mini, Std, Large and Fabulous Foursome Pizzas _____________, _______________, _____________ and ___________________ /4
Total /17

Thank you and congratulations on completing this module!! If you did not score full marks for the above quiz please go back and re-read the module.

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