Adherence to specification - Audit

Is the storage clean and organised

Is the storage adequate to required volume of given ingredients

Are all ingredients in date

Are all redundant ingredients removed/written off

Are all open items decanted/stored correctly (i.e in airtight containers....)

Are all ingredients stored at the correct temperature

All stored ingredients are in line with par levels for the day

Are all ingredients fresh

Is the set up adequate to the menu

Are the busiest items at reach

Adequate amount if ingredients needed

All food prepped to spec

Are they clean

Is cockpit theory in place (i.e needed tools, correct tools ...)

Is the walk-in clean/Freezer

All ingredients are fresh/in date

Are all open items decanted/stored correctly (i.e in airtight containers....)

Are all ingredients stored correctly (i.e too many layers on top of each other, stored vertically/horizontally ....)

Are items quantities in line with sales

Cockpit theory in place

Food is being taken off the pass in time

All food leaving the pass adheres to spec

All garnishes/oils ... needed to finish dishes are in place

Is the pass clean and organised/hot-box

Does the service runs smoothly

Comms between BOH and FOH is effective

Kitchen communication is clear and effective

Team brief is in place

Team brief is informative

Are the right people at the right places at the right times

Do staffing levels reflect the volume of covers

Food is delivered on time

Food adheres to spec

Correct ingredients are being used