Information

  • Site conducted

  • Operations Excellence Audit

  • Client / Site

  • Conducted on

  • Conducted by

  • Location
  • FOH Manager

  • BOH Manager

BOH STATIONS

All refrigeration and storage in good condition and maintains standard temp. Indicate Temperature reading

  • Storage Chiller - 0°C to 4°C

  • Side Dish Chiller- 0°C to 4°C

  • Ala Carte Chiller- 0°C to 4°C

  • Stew Chiller- 0°C to 4°C

  • Meat Chiller- 0°C to 4°C

  • 4 Door's Freezer ( Freezer -15° to -18°C )

  • 4 Door's Freezer ( Freezer -15° to -18°C )

  • 4 Door's Chiller ( Chiller 0°C to 4°C )

  • 4 Door's Chiller ( Chiller 0°C to 4°C )

  • Chest Freezer ( Freezer -15° to -18°C )

  • Chiller gaskets clean and well maintained

  • Following hierarchy ( chiller and freezer)

GRI

  • All stocks 6" above the floor and 2" from walls

  • All stocks properly labelled

  • All items are in APL

  • No stocks beyond shelf life

  • Clean and organized

Station in proper set-up, clean and all equipment/ tools in good repair & working condition.

Side Dish Station

  • Side Dish Chiller and raised rail

  • Side Dish station tools

Ala Carte Station

  • Ala Carte Chiller and raised rail

  • Ala Carte station tools

Stew Station

  • Stew drawer chiller

  • Stew station tools

Meat Station

  • Meat Chiller and raised rail

  • Meat station tools

  • POS Printer

Middle Station

  • Middle Chiller and raised rail<br>

  • Middle station tools

  • Heat Lamp

  • POS Printer

Tools and Equipments

  • Rice cooker available and well maintained

  • Frylator available and well maintained

  • Oil Tester available and well maintained

  • Microwave available and well maintained

  • Stove burner available and well maintained

  • Mechanical tenderizer available and well maintained

  • Sautee pan available and well maintained

  • Food pan available and well maintained

  • Tasting spoon available and well maintained

  • Color coded tongs available and well maintained

  • Measuring cups and spoon available and well maintained

  • Ruler available and well maintained

Critical Items and Sauces in the Line Check quality indicators and Temperature

  • Rice Cake Sauce

  • Samjang Sauce

  • Bulgogi Sauce

  • Mandu Sauce

  • Bibimbap Sauce

  • Spicy Chicken Sauce

  • Teriyaki Sauce

  • Plum Sauce

  • Dilis Sauce

  • Pajeon Sauce

  • Galbi tang Sauce

  • Chessy Rice Cake Sauce

BOH ESSENTIAL

BOH Essentials

  • Recipe book - available, complete and updated.

  • Production sheet - available and being used.

  • Ceiling clean and in good repair.

  • Exhaust and air vents clean and in good repair.

  • Exhaust lights working and well maintained

  • Burner blue flame and well maintained

  • Aircon well maintained

  • Kitchen walls clean and well maintained

  • Floors - dry and clean.

  • No leaking faucet and in good repair.

  • Shelves in line clean and well maintained

  • Trash- clean, dry and sanitized

  • Grease Trap- clean every after shift or as needed

  • Sharp and clean Knives.

  • Ice machine: clean and in good working condition

  • Proper thawing, cooking, cooling and reheating procedures

Safety and Sanitation

  • No expired items

  • Daydots are checked and rotated

  • Labels are checked and rotated

  • No presence of insects, flies & cockroaches.

  • Sanitation bucket and proper towels in use. Blue and White towels only.

  • Cutting boards clean and sanitized. (No deep marks and no stains)

  • Kichen knives no chip in proper hierarchy

  • Magnetic Knife rack (well maintained)

  • Hand washing sink - complete set-up with Sanitation amenities.

  • Thermometers are calibrated and used during operations

  • First aid kit with complete supplies

Chemicals and cleaning tools

  • Mops hanging down and mop sink clean and organized

  • Complete mops and follow color coding

  • Only approved chemicals used

  • Chemicals dispensers clean and functional

  • Cleanliness of dish machine

Kitchen Forms- properly filled up and updated

  • Linecheck forms

  • Production sheet

  • Receiving Inspection report

  • Produce washing

  • Cooking & Cooling log form

  • Thermometer calibration

BOH Team members

  • Practice proper handwashing every 30 mins.

  • Updated on the latest BOH Updates- TU/RU/Memo

  • Completed validations- initial/1st/3rd/5th month, filed in 201 envelop, NSF Certificates

BACK OF THE HOUSE UNIFORM

  • Hair cap and hair net

  • Clean shaven (male only)

  • Well pressed chef uniform / Gray shirt

  • White round neck inner shirt (no print, plain white)

  • 3 Click pen & Tickler

  • Clean nails and no nail polish

  • Black chino pants

  • Black socks

  • Steel toe shoes

  • Clean full black apron/ leather or waterproof apron for dish

  • New uniforms are issued to every team members every year.

FOOD EXECUTION

Beverages

  • undefined

  • Serve on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

SIDE DISH

  • Steamed rice

  • Sweet Corn

  • Pickled red kimchi

  • Stir fry Anchovy

  • Sauteed Eggplant

  • Pickled water spinach/ radish

  • Braised/Glazed Marbled potato

  • Pickled mango/ cucumber

  • Spicy Fishcake

Salad

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

Barbecue Item

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

Stew Items

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

Ala Carte Items

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

LTO

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

Dessert

  • undefined

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

Hot beverages

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

OPERATIONS ESSENTIALS

NON-NEGOTIABLE

  • Alley Rally is conducted by the MOD with the FOH and BOH team members

  • All employees on duty have undergone Classroom Training

  • Presence of Cleaning Crew- Clean Restrooms

  • Floors are kept dry- Correct use of Mops- Blue, Green, Red, Imop

  • Running Low Items

  • No "86" items<br>

  • All Team members are in Complete Uniform

OPERATIONS ESSENTIALS

  • Manager's Office area is clean and organized

  • Employee of the month is recognized monthly and posted on the employee area

  • General assembly or meeting with team members is conducted regularly

STAFF AREA

  • Staff area clean and organized

  • No personal belongings left after duty

  • Manager's Signature

  • Manager's Signature

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