Title Page

  • Document No.

  • Site Name

  • BUN Number

  • Conducted on

  • Prepared by (visitning AKMs name)

Kitchen Check & Safety

Kitchen

  • Are WHBs clean and fully stocked?

  • Are team members in correct uniform?

  • Is dishwasher clean and operating at the correct temp?

  • Is all food covered, labelled correctly and in date?

  • Is all food temperatures controlled?

  • Are all raw products stored below cooked?

  • Is all equipment clean?

  • Are floor wall junctions and under equipment clean?

  • Are hand contact points clean?

  • Are chopping boards in good condition and stored correctly?

  • Are knives stored correctly?

  • Is raw prep area in operation and understood?

  • Is all RAW prep PPE available and in use?

  • All cleaning chemicals are available?

  • Have products been decanted from external packaging?

  • Is all glass stored on the lowest shelf?

  • Have all open dry goods been decanted?

  • Is all food off he floor in the freezer?

  • No in house freezing taking place?

  • Are cook matrices overwritten and displayed?

  • Is all equipment in good condition and

  • Are there two robust probes and probe wiped available?

Working Practices

  • Are chefs working to clean as you go practises?

  • Is there a weekly KM/GM meeting?

  • Has good hand washing and hygiene been observed?

  • Correct use of coloured tongs, boards, knives and cloths?

  • No cross contamination risk identified?

  • Are correct shaam procedures being followed?

  • Are washed labels and day dots being used correctly?

Team Area

  • Are clean uniforms and personal belongings kept segregated?

  • Is changing room clean and tidy?

  • Is laundry room clean and tidy?

  • Are cleaning cloths being disposed and not laundered?

Due Diligence

  • Is the correct shaam poster being used?

  • All shaam paper work correct for the last two weeks?

  • All Table Due diligence correct for the last two weeks? comment on any findings

  • Last NSF/Safety Tech/EHO report actioned and no issues occurring?

  • Team training folders up to date? (pick two team members at random and check folder)

Flawless Breakfast

Service Cycle

  • Is there a sign on the host to direct guest to the bar to pay?

  • Are payments taken at the bar before guest sits down? and cutlery being handed to the guest?

Breakfast Deck

  • Were plates and napkins available at the deck?

  • Is breakfast layout correct?

  • Are all items to spec?

  • Does the deck look full?

  • All items of breakfast are labelled correctly, there are to be no signage for the Carvery deck on display. (Meat or gravy)

Toast Station

  • Not in the way of breakfast queue?

  • Brown and White bread available?

  • 2 James, 1 Marmalade and at least 1 butter and 1 marg available?

Coffee Station

  • Set up correctly?

Flawless Carvery

Deck Area

  • Glass should be clean with no marks?

  • The deck is clean, clutter free and shiny with no grease?

  • Deck signage should be on all meats and items on the Carvery deck? (As per Ace the deck)

Yorkshire Puddings

  • 50/50 mix of large and small, all being tall, crispy and golden?

Chipolatas

  • Freshly cooked and served as per spec

Crackling

  • Crisp, crunchy and free from grease. Served as per spec

Meat

  • Pork-skin removed, scored and glazed. Garnished with 3 halves of caramelised orange, Always presented on a clean spike.

  • Gammon-skin removed, scored and glazed. Garnished with 3 halves of caramelised apple. Always presented on a clean spike.

  • Turkey-golden brown and evenly glazed. Garnished with 20 ruffled roasties and 54g of cranberry. Always presented on a clean spike.

  • Beef-evenly glazed. Garnished with 800g of root veg. Always presented on a clean spike.

Potatoes

  • Roasties- crisp, ruffled and golden brown. Served in an oblong, two handled roaster.

  • Flavoured Roasties- crisp, ruffled and golden brown. Served in an oblong, two handled roaster. Mixed through with Beef dripping sauces, not poured on topas per spec

  • Mash- White in colour, light and fluffy.

Vegetables

  • All veg should be delivered to spec and glazed when required. with parsley present as per spec

  • Correct veg calendar.

Gravy Station

  • Gravy- smooth and lump free served in a fresh deep round pot and labelled.

  • Flavoured Gravy- smooth and lump free served in a deep round pot, in line with veg calendar and labelled.

  • Bread Sauce - SMooth and lump free served in a fresh clean cauldron pot

  • Veg Gravy- smooth and lump free served in a fresh clean cauldron pot

  • Condiment Sauces- all six served in snack attack bowls with soda spoons and should be labelled<br> As per spec book

CMR and Prep for Success

Prep for Success

  • Prep and par list visible in kitchen

  • Defrost levels followed

  • Team/KM have an understanding of the defrost levels for the week?

  • Tills up to date with quantity/stock levels

CMR

  • Loading plan in place and followed

  • Meat blooming

  • Better yields poster on the wall

  • No cooks above 4:15 (absolute maximum)

  • Shaams well maintained and clean

  • Drip trays emptied after phase 2

  • Loading correctly (shelving, vents etc)

  • Using all shaams

  • Daily meat counts completed

  • Meat sheet recorded properly

  • Meat calculator used and sent to Simon on a Sunday

  • CMR record tracker used in site and sent to Andy on a Sunday

  • Trivets used for low volume

  • All items to cook book spec

  • Correct veg prep levels

  • Correct veg calendar

  • Meat loading poster on the wall

  • Stock rotation

  • Attendance on CMR call

Manpower and STAR

Mable & Training

  • All staying legal mable training is complete

  • All shaam training complete and up to date including refreshers

Talent Plan

  • Apprenticeship

  • How many BOH team

  • How many KTLs

  • Kitchen Manager

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