Pizza Hut Red Hat

2. What is the single biggest cause of a undercooked pizza

Center-loading

6. How do we adjust the oven?

Each oven is different. Have your manager demonstrate it for you.

7. Who greets customers?

Everyone!

2.What is the second biggest cause of undercooked pizza?

Frozen cheese or toppings.

3. What causes bubbles?

Good quality thin dough will normally bubble. It has nothing to do with how it is rolled.

1. How do we NOT temp a pie?

If pan is done, HT is done. Don't tear into dough, don't temp toppings, don't be to busy to temp. Call for help if necessary.

8. How far do you let it go?

If you can't keep the pies from hitting the ends of the ovens, move a little faster. If that doesn't do it, call for help.

6. When do we adjust the oven?

If you have checked everything else first. Then, with a manager informed of your decision, move the time up or down 5 to 10 seconds at a time, or temp 5 to 10 degrees at a time. If you have to move more than that, tell a manager.

8. What do you do when you get overwhelmed?

Know who your back-up is before your shift starts. Call for help when you feel yourself falling behind.

1. What is the difference between a laser and probe thermometer?

Laser is much faster. Probe as to be calibrated. desired temps are different.

4. What do you do if pizza comes out late?

Let a manger know immediately. Communicate with head of make discreetly to see if other pies are going to be late.

5. Why is being fast a bad thing?

Mistakes happen when being moving too fast. So do accidents and a tendency to accept less than great quality. Being fastest at something doesn't make you the best. Doing the job efficiently and with great attitude makes you the best.

9. Why is neatness important on cut?

Most importantly, Food safety is critical. Also, no one wants to work in a pig sty.

1. How do we temp a pie?

On large or medium pan supreme, pull back toppings and sauce to expose top of dough. Shoot quickly with laser. Temp should be 160 or better. With probe thermometer, first calibrate, then stick probe in the center, but not into the dough. Sauce temp should be 180 or better.

4. What do you do if pizza comes out too light?

Push it bak into the oven for a minute or two. Be sure to temp it when it comes out. If more than one is coming out light, find what's causing it.

2.What are other causes of undercooked pizza.

Pushed in oven, too much sauce, improper saucing, wet veggies, pulled out oven early, oven time or temp is incorrect, too many toppings, etc.

3. Why do we pop bubbles?

So the pizza looks and tastes great. We want the final product to look like it never had a bubble

5. Why is being fast a good thing?

The more customers we serve in a short period, the more sales we rack up. More sales means better chances for promotions and raises. Plus, it stinks having to always work yourself out of a hole.

10. Why is communication with make table important?

They need to know how the final product looks and if we are hitting temps. Give pies 1-10 rating and yell it out.

3. How do we pop bubbles?

Using the cutting wheel, cut through the top layer of dough only, flatten bubbled dough back down where it came from. Slide more toppings back onto flattened bubble. Bring more than you think you'll need You need to bring moisture back to the dry spot.

10. Worthless communication would include...

Watch your edges, watch your half and halfs. If the pizza doesn't look good, go over to the make table and show them exactly why.

7. Why greet customers

We want everyone to feel welcome.

6. When do we NOT adjust the oven?

When pizza is under or over cooked. Be sure there is a pattern and that you have checked everything else first.

5. What is hack and stack?

When the cut person cuts too quickly. The final product is often in odd shapes, not cut all the way through, not round in the box, no attention to quality or temps taken.

8. Who do you call?

Your back-up. If they can't be found call a manager over.

4. What do you do if pizza comes out too dark?

it may only be one pie. Do not serve a burnt product. Get a manager to address the problem. Once the immediate problem is solved find out what caused the burnt pizza.

4. What do you do if pizza comes out too early?

5 minutes, no problem. 20 minutes, pizza needs re-made. Talk to head of make about re-making the pizza and find out why we were so early. Never stick a pizza in the warmer and ignore it.

1. How do you know a pizza is done?

#1 is temp, #2, does thin support half its weight, #3, Cheese chunks visible? Color is important, but will not tell you that pizza is done.