• Always use white 4 cup rice cup to measure the amount of rice, water and rice vinegar

• First of all, rice must be washed thoroughly (4-5 times)

• White rice: for every 4 cups of rice (1 white cup) add 4 cups of water. If you are cooking 12 cups of white rice, add 12 cups of water
  Before adding water, make sure that there is no water left in the pot after washing the rice
  Since we use white rice for GNG bowls, it needs to be cooked 2-4 cups more than brown rice

• Brown rice: for every 4 cups of rice (1 white cup) add 6 cups of water (1+½ white cup). So, if you are cooking 12 cups of brown rice, add 18 cups of water

• When adding rice vinegar, always use a white rice cup, follow the proportions, then - let it stand for a few minutes and transfer rice to the pans

• 1 DEEP LONG pan = 12 cups of rice. For one shift you need 12 cups of white rice and 8 cups of brown rice in TOTAL. So, before you decide how much rice to cook, always check how much rice is left from the previous day / previous shift

• Steaming. Rice from the previous day should be transferred to a shallow long pan and put in a steamer for 10 min max. This rice must be used first (FIFO)

• Enter date, time and temp for rice (11a -3p/ 169F) on stickers next to the rice pans. Label should reflect 4 hours

1. Tuna & Salmon

   • • Fill the line with regular, marinated and spicy fish (no more than ½ small pan at a time). Follow the recipes;

     • If any of the fish left over from the previous day, use this fish first, do not mix (FIFO). Make a new batch in a separate pan and place in the cooler until you need it. Put label on it;

     • Check how much backup fish are left after filling the line, take care of the fish for the PM shift and tomorrow's day. You should always have a backup at least 3 liters of both salmon and tuna (1 bag each). Put the required number of bags in the Fish & Meat cooler in the back. Update the Fish Inventory Tracking.

2. Bulgogi Chicken

1. • • 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 (10-15 min.). Have 2 pans to be used to weight meat when customers order, label: Beef/Chicken and put tongs in each. Make sure to have scale out to weigh meat;

     • Cooked protein from the previous day still good to be served is in the BLACK plastic pan - use it first for samples and bowls. Do not fill a new pan if there is at least 0.5 pan left from previous day;

     • Add meat from cambros to the line in the CLEAR plastic pan. Label the meat with TODAY and TOMORROW'S date. Enter date, temp (161) and time for meats (11a -3p) on stickers next to the meat pans. Label should reflect 4 hours just like rice.

3. Karaage Fried Chicken

1. • • Par fry the prepared raw breaded chicken for 2:30 seconds and put on paper towels in a pan next to the fryer / cover with lid. You should prepare 6 par fried pieces for each shift and never more than 9 at a time in the pan.

4. Bang Bang Shrimp

1. • • Plug in the fryer, put heat to highest level (375 degrees). Takes about 15min.;

     • Check if there are at least 15-20 breaded shrimp in the cooler otherwise, make sure you have it done before opening (11am);