Title Page
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Conducted on
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Prepared by
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Location
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How are you feeling today?
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Do you know your targets for today?
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Where do you find this information?
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What do you need from us?
Key compliance.
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Are there any signs of cross contamination
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Coaching given
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Does the TM know the red apron procedure?
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Coaching given
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Has the chicken been cleaned to standard?
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Coaching given
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Have all products been breaded to standard?
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Coaching given
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Has the correct handwash procedure been followed?
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Coaching given
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Does the TM know what to do of there is no hot water at the 3 step sink?
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Coaching given
Execution
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Is the TM following the procedure for C.O.T.B, is this to standard
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Coaching given
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Is the water at the breading table being changed to procedure?
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Coaching given
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Is the cook bringing no more than 5 bags of C.O.T.B out at one time?
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Coaching given
OPS
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Is the cook sieving the flour at the correct frequency?
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Coaching given
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Are they dropping chicken when the fryer reads drop?
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Coaching given
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Is the cook collecting the product by checking quality and counting out the piece in the chiller into the bucket
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Coaching given
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Are the fryers being filtered correctly?
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Coaching given
Guest
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Does the chicken look golden brown, with full coverage?
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Coaching given.
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Are there any blown drumsticks?
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Coaching given
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Is the cook prepared for the demand of the day?
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Coaching given
Closing
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What do you need from us
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What went well?
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How do you feel that went
Sign off
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Manager name
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Signature
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TM name
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Signature