Audit

Is this area convenient for the member? Are the time critical things fully functional?

Are all chefs, cooks and behind the scenes staff in correct uniform wearing name badge.

Daily kitchen checks being completed.

Is this area safe and in a good state of repair?

Floors have no visible cracks or damage

Work surfaces are suitable for the intended purpose and have no visible damage.

All necessary equipment (dishwasher, ovens etc) in working order

Is this area clean and tidy?

Is the floor being regularly cleaned and tidied, is there evidence of chef “cleaning as they go”?
(Check under kitchen units for debris).

Fixtures and fittings (especially around hand basin and dishwasher) are clean and free from grease.

How are we communicating to the members in this area?

Branding & permanent signage – All notice boards, displays and internal communication meets our brand expectations at all times.

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Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.