Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Dry Store

  • 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....)

Line fridges - Sections

  • 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 ...)

Walk in Fridge

  • 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

Pass

  • 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

Service

  • 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 sampling

  • Food is delivered on time

  • Food adheres to spec

  • Correct ingredients are being used

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.