Victoria Inn

1
Victoria Inn

• Hotel and Convention Center
• 1808 Wellington Ave
• Aug 27- Dec 19

2
Over view

• The Victoria in kitchen is divided into 3 areas,
  banquet, cold line and hot line. Our restaurant
  and lounge can seat 150 people while our banquet
  facilities can accommodate anywhere from 10 to
  1500 people. Run by corporate Chef Jeff Blagden
  and Sous Chefs Dion Thomas for banquets and Mel
  Gibson for Hot line

3
Where I was placed

• Dining room
• Hot line and Cold line

• Banquets

4
Cold Line Responsibilities

• Prep tossed and romaine for restaurant and
  banquets.
• Prep fruit and dainty trays for restaurant buffet
  and banquets
• Prep the line
• Make salads for restaurant
• Plate desserts for restaurant.

5
Hot Line Responsibilities

• Prepare the line for night service.
• Pull and clean buffet and reset if required
• Prep veggie of the day and special/feature
• Prepare food in a orderly timely fashion
• Clean the line
• Prep for the line

6
Banquets

• Prep for banquets
• Plate dinners
• Garnish desserts
• Carving station
• Buffet supervision

7
Prep list

• Hot line
• Slice peppers/mush/ onions
• Slice and portion fish, shrimp sausage
• Baked and mashed potatoes
• Bread and cook off chicken fingers, wings and fish

• Cold line
• Cut tossed and romaine salad
• Cut garnish for salads
• Replenish dressings
• Make potato, pasta salad and coleslaw

8
Conclusion

• A great place to learn and expand in the kitchen
• Perfect for finding your place in the kitchen
• Able to learn a wide variety of dishes
• Over 50 years of culinary experience in the
  kitchen.

9
Banquet prep

• Chateau potatoes
• Make dainty trays and plate desserts
• Clean carrots
• Help plate the food
• Make sauces

10
Personal/Professional Gains

• Raised my level of confidence in the kitchen
• Team work level increased
• Able to work under pressure

• Improved my Knife skills
• Increased my speed while cooking and prepping.