Bertoni Casalinga

Presentation By
Mushfiq Faysal
S10633
Group N
 Bertoni Casalinga
Location : 281,Darling Street, Balmain, NSW, Sydney.
Cuisine : Italian.
Seating Capasity: 60
Décor of the Restaurant : very good with good
ventilation process, brightness, nice seating
arrangements, wooden floor, big kitchen, nicely
decorated walls, long serving table and Italian theme at
night by the lights.
Competitors : Romana’s, Il casale, Dome, Trojans,
Gigs, Grande Piacere, da domenico etc
Target Market : Locals, Families, Couples, tourists,
Group of people
Trading Hours : 7 days Lunch and Dinner. From 12
pm to 3 pm and from 6 pm to 11 pm.
 Bertoni Casalinga
A la Carte menu
Entrees
Italian Frittata Fingers
(Spinach, Ricotta &Pesto)
Chicken and Potato Croquettes
(mashed potatoes, chicken, Prosciutto & Grated Romano Cheese)
Meatballs
(Lamb, mint, goat cheese)
Mains
Chicken cotoletta with wine sauce
(chicken,steamed broccolini & buttery pasta)
Vegetable Caponata
(Grilled meat, grilled vegetables & wine sauce)
Calamari Dore
(Calamari steaks sautéed with parsley and garlic sauce)

Desserts
Tiramisu
(Tiramisu, mascarpone, black coffee & strawberry sauce)
Selection of Fruit Plate
(Select various foods serves with goat cheese or yogurt)
Chocolate cake
(Chocolate, honeycomb & vanilla)
 Bertoni Casalinga
Table D’hôte Menu
Entrée
Italian Skewers
(Genoa salami slices, mozzarella cheese & bottle
balsamic-basil vinaigrette)

Main Course
Bolognese al Forno
(Al Forno, ragu Bolognese, besciamella & Parmigiano-
Reggiano)

Dessert
Homemade Tiramisu
(Chocolate shavings, cold strong coffee, FAT FREE
cream cheese with milk)
 Bertoni Casalinga
Table D’hote Workflow
Entree: Italian Skewers

Equipment used: Chef knife, chopping board ( green, red), wooden skewers, small
bowls, large baking dish table spoon, strainer.

Ingredients: mozzarella cheese, Genoa salami slices, small artichoke heart, tomatoes
Spanish olives, balsamic-basil vinaigrette, fresh lemon juice.

Preparing a list of the Mise en place: Cut cheese in cube and wrap with salami.
Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place
skewers in a large plastic container or baking dish. Stir together vinaigrette and lemon
juice. Pour dressing mixture over skewers.

Cookery Method: Cover tightly, and chill 8 hours. Remove skewers from marinade,
discarding marinade before serving.
 
 
Bertoni Casalinga
Receiving
Checked by METHEW (sue chef).
 All the purchase order, all the goods.
 Receive in a separate room.
 Receive through trolley.
Storing
 Trained kitchen hand CHEN stores.
Food are categorised in Meat, Fish, Fruit/vegetables, Dairy
and Dry.
 Cool room for Chilled, Freezer for frozen foods.
Different shelves for Dairy products.
 highly considered stock rotation .
Issuing
 Head chef RUDD handles issuing selective foods and beverages.
Bertoni Casalinga Stock Take Sheet
Item UOM QTY Unit Cost Total Value Item UOM QTY Unit Cost Total Value
Fresh Kg 250g 2.70 Romano Kg 10g 25.00
Spinach Cheese
Potato Kg 50g 2.50 Mascarpone Kg 85g 21.26
Onion Kg 30g 1.50 Goat cheese Kg 20g 34.30
Dried Parsley Bnch 0.2 bnch 1.00 Cocoa Kg 5g 20.88
Salt and Kg 18g 2.00
Dried Thyme Bnch 0.2 bnch 2.00
Pepper
Parsley Bnch 1.2 bnch 1.00 Plain flour Kg 50g 3.95
Lemon Kg 1 ea 7.50 SR flour Kg 30g 3.26
Broccolini Bnch 1.2 bnch 1.98 Breadcrumbs Kg 70g 2.00
Eggplant Kg 50g 6.74
Eggs Doz 4 7.00
Tomatoes Kg 25g 5.94
Sugar Kg 24g 0.97
Celery bnch 2/4 bnch 1.59
Coffee kg 15g 23.40
leek Bnch 2/4 bnch 7.92
Biscuit Kg 42g 8.28
Greek Olives kg 10g 5.98
Chocolate Kg 13g 10.57
Capers Kg 3 ea 17.87 Milk L 0.15L 2.97
Apple Kg 10g 3.98 Vanilla L 0.15L 61.43
Grapes Kg 10g 3.98 Honeycomb L 0.5L 35.00
Rockmelon Kg 10g 4.94 Prosciutto L 10g 5.00
Watermelon Kg 10g 2.86 Chicken Kg 270g 10.00

Orange Kg 10g 3.98 Breast

Lamb meat Kg 50g 7.00
Strawberry Kg 10g 3.80
Calamari Kg 250g 14.95
Ricotta Kg 10g 10.00
Olive Oil L 1.2 L 12.50
Cheese
Red wine L .20L 7.70
Parmesan Kg 20g 26.70 Vinegar
Cheese Butter Kg 17g 11.56
Bertoni Casalinga Kitchen Layout
 Bertoni Casalinga
Staff Roster
Positions Day Day Day Day Day Day Day Total hours Total weges

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Per week Per week

Head chef 12.30 pm - 12.30 pm - 12.30 pm - 12.30 pm - 11.30 pm - 11.30 pm - 11.30 pm - 45 $716.50
(RUDD) 2.30 pm 2.30 pm 2.30 pm 2.30 pm 2.30 pm 2.30 pm 2.30 pm
7 pm -11 pm 7 pm -11 pm 7 pm -11 pm 7 pm -11 pm 7 pm -11 pm 7 pm -11 pm 7 pm -11 pm
Sue Chef 11.30 am – 11.30 am – 11.30 am – 11.30 am – 40 $617.15
(Mathew) 3.30 pm 3.30 pm 3.30 pm 3.30 pm
5.30 pm – 5.30 pm – 5.30 pm – 5.30 pm –
11.30 pm 11.30 pm 11.30 pm 11.30 pm
Sue chef 11.30 am – 11.30 am – 11.30 am – 30 $462.86
(Flinders) 3.30 pm 3.30 pm 3.30 pm
5.30 pm – 5.30 pm – 5.30 pm –
11.30 pm 11.30 pm 11.30 pm
Kitchen hand 11.30 am – 11.30 am – 11.30 am – 11.30 am – 40 $491.20
(Chen) 3.30 pm 3.30 pm 3.30 pm 3.30 pm
6.30 pm – 6.30 pm – 6.30 pm – 6.30 pm –
11.30 pm 11.30 pm 11.30 pm 11.30 pm
Kitchen hand 11.30 am – 11.30 am – 11.30 am – 30 $368.40
(Li) 3.30 pm 3.30 pm 3.30 pm
6.30 pm – 6.30 pm – 6.30 pm –
11.30 pm 11.30 pm 11.30 pm
THANK YOU