Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Dry Store
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Is the storage clean and organised
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Is the storage adequate to required volume of given ingredients
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Are all ingredients in date
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Are all redundant ingredients removed/written off
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Are all open items decanted/stored correctly (i.e in airtight containers....)
Line fridges - Sections
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Are all ingredients stored at the correct temperature
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All stored ingredients are in line with par levels for the day
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Are all ingredients fresh
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Is the set up adequate to the menu
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Are the busiest items at reach
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Adequate amount if ingredients needed
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All food prepped to spec
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Are they clean
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Is cockpit theory in place (i.e needed tools, correct tools ...)
Walk in Fridge
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Is the walk-in clean/Freezer
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All ingredients are fresh/in date
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Are all open items decanted/stored correctly (i.e in airtight containers....)
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Are all ingredients stored correctly (i.e too many layers on top of each other, stored vertically/horizontally ....)
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Are items quantities in line with sales
Pass
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Cockpit theory in place
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Food is being taken off the pass in time
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All food leaving the pass adheres to spec
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All garnishes/oils ... needed to finish dishes are in place
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Is the pass clean and organised/hot-box
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Service
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Does the service runs smoothly
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Comms between BOH and FOH is effective
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Kitchen communication is clear and effective
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Team brief is in place
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Team brief is informative
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Are the right people at the right places at the right times
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Do staffing levels reflect the volume of covers
Food sampling
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Food is delivered on time
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Food adheres to spec
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Correct ingredients are being used
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