B&K Kitchen Audit

Is the kitchen tidy, uncluttered and free of personal items?

Is the kitchen free from trip hazards?

Is the floor free from grease and slip hazards?

Is the kitchen structure in a good state of repair? (Ceiling, walls, tiles, floors, doors etc.)

Is the ventilation and extraction canopies working, filters in place and free from grease build up?

Is the equipment working correctly, used safely, clean and free from grease build up? (Grill, Fryer, Oven, Merrychef etc.)

Is the kitchen from from any fire risks caused by poor storage? (Oil, cardboard, covered vents, broken electrics)

Are all fire routes and exits clear and unlocked with fire doors closed?

Is there relevant fire safety equipment and is the team aware of the safety procedures?

Is there a sufficiently stock and in date First Aid kit available?

Is there PPE available? (Raw prep, cleaning, hot carrying)

Is the hand sink with anti-bacterial soap, hot running water, with blue roll and the correct hand wash procedures being used?

Is the kitchen clean? (Above, under, behind, legs and feet, bins, touch points)

Is there evidence of Clean as you go policy?

Are all the kitchen team in correct and clean uniform? (White jacket, Butcher apron, Black trousers, safety non-slip shoes)

Is there cleaning equipment for sole use in the kitchen and is it clean and in good condition?

Are all the fridges clean, working, and all seals intact?

All cardboard removed from fridges?

Are all freezers clean, working, free from ice build up and all seals intact?

Is all the food in appropriate containers and covered?

Is there any unfit food on site?

Are all food containers clean, in a good condition, and stored upside down?

Is all the food labelled correctly as company policy? (Day dots, white written labels, No relabelling)

Is the food correctly stored with no risk of cross contamination? (Cooked above raw)

Is stock rotation in operation? (FIFO)

Are all colour coded chopping boards, tongs and knife being used and stored correctly, and in good condition?

Is there a dedicated raw prep area or schedule being used correctly?

Are the food probes correctly calibrated, clean and free from debris with wipes available?

Is the waste oil storage area clean and tidy? (Oil in drums with lid on, no oil slippage hazards, old drums in recycling)

Is the dry store clean, tidy and organised with no food on the floor?

Any storage glass in the kitchen being stored correctly and all other glass removed?

What is your current RiskProof Score

Are all critical checks complete?

Is all batch cooking and cooling being recorded?

Are random vehicle checks being performed?

Can the team explain RiskProof checks and why we need them?

Can explain the weekly calibration processes?

Are all chemicals stored correctly in label manufacturer supplied containers?

Are all chemicals stored away from food areas?

Are only authorised chemicals being used?

Is the correct dosage being used?

Is sanitiser being used and do the team know the correct contact time?

Does the kitchen team demonstrate an good understanding of COSHH and where to find the relevant data?

Is the pest control diary up to date and all issues been actioned?

Is the kitchen, dry store, bin area, BOH storage areas free of evidence of pest activity?

If present are fly killers clean, switched on and working?

Do the team know what to do if they find signs of infestation?

What is your current Gap to theoretical?

Evidence of HC knowledge of stock controls, stock holding, action plan

Can explain all sections on the stock summery sheet?

Understands when and how to place orders? (Bidfood, Underwood, Alliance, Qutra)

Is aware of current supply issues?

Can they explain the stock escalation process?

Knows where to find credits?

Are delivery invoices being input on to Polaris correctly?

Is there stock and order sheets in use?

Is there a working prep and par sheet?

Is there a defrost plan being used?

Is stock being pre-portioned?

Are 3 random items portioned to the correct weight?

Is there a fridge plan in place?

Is there a working wastage tracker?

Is there a staff food planner and tracker?

Evidence of working through dead stock?

Evidence of oil cascading?

Is there a system in place to communicate 86's with the team?

Are all outstanding EHO/Audit issues being actioned, chased or completed?

What is the current EHO score on the door?

All CPL up to date for full kitchen team?

Can the team explain the Brewpub Utility Plan?

Knows where to find all relevant training documents? (CPL)

Is there a Equipment usage plan being used?

Are all FOH and BOH teams aware of allergens across current menu and where to find the matrix?

Full understanding of allergen handling process?

What is your current Rep.com score?

Can the HC/Sous use Access Maintain?

All maintenance issues have been logged and followed up on Access Maintain?

Is there evidence of key sustainability behaviour? (Food waste, recycling etc.)

Is there a Spec book in use in the kitchen?

Is the food being delivered to company spec?

Dish 1 - Small Plate

Dish 2 - Small Plate

Dish 3 - Burger

Dish 4 - Main

Dish 5 - Main

Has access to chefs email?

Is active on Yapster?

Can use and explain Polaris for sales information?

Can use Polaris for team management (Rota, Holidays, staff maintenance)

Knows where to access Profit and Cost reports?

Can post, search candidates, follow up on Talent Funnel?

Can use Collins to view bookings, pre-orders, notes?

Is aware of the bookings for the day?

Is aware of their current potion on the Kitchen score card?

Is the HC aware of the Apprentice scheme?

Does the kitchen currently have any apperentices?

Are you confident in the HC ability to manage the kitchen and team?