Chicken come in fresh. They need to be frozen until needed.

Chicken come in a case of 40 lbs. This chicken needs to be separated into smaller portions before being frozen:

• Weigh out 5lb portions of the chicken at a time and place them in the plastic ziplock bags. You should end up with 8 ziplock bags with 5lbs of chicken in each bag

• Place the bags of chicken FLAT, back in the box they came in and place that box in the freezer

Take chicken amounts needed from freezer and place in the Meat/Fish cooler in the designated Poke Bowl area.

Meats need to be thawed 24 hours in advance. Make sure to thaw twice as much needed to have extra to freeze.

Once we are down to the last 2 back up bags of either meat thaw:

• 40 lbs of beef (4 whole packs) and or

• 40 lbs of Chicken (8- 5 lbs bags)

1. Take off silverskin from top off beef

2. Cut beef into individual pieces by cutting in between the bones

3. Cut beef off the bone by running knife down directly on the bone

4. Cut any leftover beef that’s on side of bone

5. Take off any silverskin that’s on back of beef

6. Make sure no cut of beef is more than 1.5 inches thick

7. If it is, cut the planks in half before marinating

1. Confirm with Wok station you can cook on the grill. We have been given the ok to cook whenever possible as long as not during peak lunch or dinner times. Do not cook between 12-2p, 6-7:30p (peak eating hours)

2. Run oil towel available at the wok on grill

3. Cook each batch of meat separately:

• Do not cross or cook different meats at the same time on the grill

• Finish each type of meat completely before grilling another type

• Take large deep pan for final cooked meat and tongs to grill. Only take what you will be cooking with you

4. Place meat evenly starting at the front of grill. Fire is the hottest and flames largest in front so will burn and char fast. Also place meat at top where fire is lower but still cooking temperature

5. Turn over meat on front of grill when each side has nice char lines. Turn over meat at top of grill

6. Rotate the meat from top of grill to front of grill. Repeat char lines process

7. Use thermometer at thick part of meat to check cooking temp

   • 135 degrees for beef

   • 165 degrees for chicken

8. Thinner the meat, the quicker it will cook. If unsure, cut the meat near thickest part to check the inside. Do not overcook to over char

9. Total cooking time for chicken and beef should be roughly 15 minutes total per meat

10. Take temp of meat when complete and enter into Meat Time Temp Log

After meat has been cooked and internal temperature documented off the grill, let meat sit for 5 minutes.

Bacteria grows rapidly between the temperatures 40-140 degrees F. Hot food must be kept hot at 140 degrees F or warmer to prevent bacterial growth.

Within 2 hours of cooking food or after keeping warm on warming holders, leftovers must be refrigerated.

Cut meat into skewer sized portions using separate cutting boards and knives for beef and chicken. Also change gloves when handling different meat.

Put sliced meat on a metal tray into blast chiller. To prevent bacterial growth, it's important to cool food rapidly so it reaches as fast as possible the safe refrigerator-storage temperature of 40° F or below.

Take temperature of meat after being held in blast chiller for 2 hours and enter into meat log.

Once meats are cooked and properly chilled in the “blast chiller” to 40 degrees or lower, place them in ziplock bags. Take all the air out of the bag before zipping. Again, every batch of meat gets their OWN bag. When taking the meats to the freezer, place them in their respective bins, FLAT. Meaning the meat is dispersed throughout the bag, so that when it’s defrosted, it thaws evenly

Take out one ziplock bag of cooked meat at a time to thaw. Place the bag in the meat/fish cooler 24 hours before needed.

IF needed right away strait from the freezer, put the meat in a pan and steam it in the kitchen steamers for 10 min. NO LONGER THAN 10 MIN. It’ll over cook.

Transfer the thawed meat to a 4L cambro. Cooked meat that’s left in the cooler can be kept for +5 days.

Throw out any remaining meat past 5 days from date of cook/ blast chill.

Update Meat Spoilage log

Lower the yellow handle to block the water flow + turn on high (knob to 10) to heat pan. Fill water to the MAX line (about 7L water). Turn power down to 6 after water is steaming (20-25 min.).

For each type of meat, take the content in pan and transfer evenly into a thin long pan to re-steam and heat in steamers.

There are 2 tongues – one to use for chicken and the other beef. Tongs should be kept inside the opening of the lid.

Label the meat with TODAY and TOMORROW'S date. Enter date, temp (140 and above) and time for meats (11a -3p/3pm-7pm/ etc) on stickers next to the meat pans. Label should reflect 4 hours just like rice.

• Place scale on flat surface

• Use a small pan and lay on scale and tare to 0

• Weigh meat for 3 oz for Regular bowls, 4 oz for large bowls. Its ok to be slightly under or slightly over

• Extra meat or one serving of meat is 2 oz

• Transfer meat from pan into customer bowl