Information
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Location
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Day/Shift:
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Weather/Patio:
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Conducted on
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Reservations booked for shift
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Net Sales at end of shift
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Manager(s) on Duty:
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Performed by:
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Location
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Personnel
Rating
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5 - Outstanding
4 - Great performance, minimal improvement needed
3 - Performance sometimes meets expectations, needs improvement
2 - Performance does not meet expectations most of the time, needs significant improvement
1 - Unacceptable performance that is significantly below expectations and standards
Line Execution - how did the kitchen execute?
Line Execution
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Presentation Appetizers
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Presentation Entrees
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Presentation Desserts
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Food quality appetizers
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Food quality entrees
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Food quality desserts
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Prep Execution
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All prep cooks utilizing recipes in front of them
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Prep cooks execution of recipes and timeliness
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Prep cooks executing proper cooling methods, using cooling log
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Prep cooks execution of proper labeling of product
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Prep cooks following prep list and priority of items
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Portion Control - weigh 5 each of portioned product
DMO Execution
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DMO utilizing correct products in dish machine and 3 compartment sink
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DMO being maintained throughout service
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DMO cleaning water every 2 hours
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DM station is organized to reduce breakable
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DM station has proper soak containers
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DMO is making sure dish machine is working at proper temperature
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DMO is making sure 3 compartment sink has correct rinse chemical ratio
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Uniform Policy Adherence
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All cooks wearing black chef pants
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All cooks wearing white chef coats (provided by company)
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DMO wearing cooks shirts (provided by company)
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All BOH wearing black baker's hats
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All BOH wearing black slip resistant shoes
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All BOH employees wearing aprons
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Administrative
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Employee paperwork filed correctly, deadlines being met
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Food Handlers Certification - All BOH employees collected and filed properly
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I-9's filed properly
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Deadlines - Specials
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Deadlines - Chef schedules
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Deadlines - Cook schedules
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Deadlines - Inventory
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