Training Session:
Start with 6 patties per round. Repeat 3–4x.
Trainees should cook minimum 18–24 patties before assessment.
Cooking Steps:
Place patties on hot grill (220°C).
Smash with firm, even pressure for 3 seconds.
Season with SoBe salt/pepper mix.
After ~1 min and crust forms, flip. Season second side.
Use cheese slice to wipe fat, then place on top.
Once cheese melts, stack patties, drain excess fat, pass to build.
Key Points:
Never serve without a crust.
Clean between rounds: scrape and drain.
Temp: 75°C core (check with sanitised probe).
Batch Cooking (Peak Time):
Drop 6–8 patties when 3+ tickets are live.
Pre-toast buns, stage builds.
Work with build team and expo to maintain rhythm.
Hygiene:
Use red tools for raw meat.
Wash hands/change gloves between raw and ready-to-eat.
Sample Training Schedule – Grill Station
1-Hour Format:
10 min – Grill safety, layout, tools & cleaning
10 min – Trainer demo: smash, season, flip, cheese
25 min – Trainee rounds: 3 x 6 patties with feedback
10 min – Batch cooking drill
5 min – Questions, recap, sign-off