Browns project harmony evaluation

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Name of person being evaluated

Business Chefs job role title

Hard measures for DSC's and HC's

• Green SWS compliance

  Yes

  No

  N/A

• Compliance with EHO standards

  Yes

  No

  N/A

• Has successfully completed level 3 food hygiene

  Yes

  No

  N/A

• Last APR (annual performance review) scored achieved expectation or exceeded expectation

  Yes

  No

  N/A

• Is the Chef a brand ambassador

  Yes

  No

  N/A

• Does the Chef inspire others

  Yes

  No

  N/A

• Has been employed for over 9 mont

  Yes

  No

  N/A

• Stepping stones completion of 98%<br>

  Yes

  No

  N/A

• Level 2 food safety completion of 98%

  Yes

  No

  N/A

• Is within Gap target

  Yes

  No

  N/A

• Last three NSF audit scores were 5*

  Yes

  No

  N/A

• Food quality target achieved

  Yes

  No

  N/A

• Brigade is well structured for business

  Yes

  No

  N/A

• Senior Team members are engaged on Team leader program

  Yes

  No

  N/A

• Is the business representing the brand

  Yes

  No

  N/A

• Have all Team members received an appraisal in the last 6 months

  Yes

  No

  N/A

• Does the Chef adhere to and promote food safety policies including allergens

  Yes

  No

  N/A

• Team member development plans are in place for the brigade

  Yes

  No

  N/A

Basic competencies

• DD manual is completed correctly

  Yes

  No

  N/A

• Cleaning rota is followed and completed

  Yes

  No

  N/A

• Is able to correctly receive deliveries

  Yes

  No

  N/A

• Is able to correctly put away deliveries

  Yes

  No

  N/A

• Demonstrates safe practice when prepping raw and ready to eat items

  Yes

  No

  N/A

• Safe handling, using, maintaining and storing of knives

  Yes

  No

  N/A

• Effectively demonstrates good hand washing following policy

  Yes

  No

  N/A

• Follows the two stage cleaning policy

  Yes

  No

  N/A

• Safely handles and stores high risk fish products

  Yes

  No

  N/A

• Understands how to correctly store chilled products following safety policy

  Yes

  No

  N/A

• Understands how to store dry products following safety policy

  Yes

  No

  N/A

• Understands how to store frozen products following safety policy

  Yes

  No

  N/A

• Demonstrates correct rotation of all stock items

  Yes

  No

  N/A

• Follows safety policy when defrosting products

  Yes

  No

  N/A

• Demonstrates correct practice when sanitising products

  Yes

  No

  N/A

• Demonstrates correct practice with food labelling

  Yes

  No

  N/A

• Follows safety policy when hot holding or re heating products

  Yes

  No

  N/A

• Follows safety policy when cooling products

  Yes

  No

  N/A

• Follows safety policy when cooking products

  Yes

  No

  N/A

• Maintains and cleans bin store and back yard area correctly

  Yes

  No

  N/A

• Cleans walls and floors correctly

  Yes

  No

  N/A

Kitchen equipment details

• Brand of chargrilled in business

  Yes

  No

  N/A

• Salamander overhead grill

  Yes

  No

  N/A

• Fryers

  Yes

  No

  N/A

• Oven and range

  Yes

  No

  N/A

• Combi oven

  Yes

  No

  N/A

• Mealstream

  Yes

  No

  N/A

• Microwave

  Yes

  No

  N/A

• Food mixer if relevant

  Yes

  No

  N/A

• Food processor

  Yes

  No

  N/A

• Stick blender

  Yes

  No

  N/A

• Fridge units

  Yes

  No

  N/A

• Freezer units

  Yes

  No

  N/A

• Walk in fridge and freezer units

  Yes

  No

  N/A

• Dish washer

  Yes

  No

  N/A

• Extraction unit

  Yes

  No

  N/A

• Gantry heat lamps

  Yes

  No

  N/A

• Hot cupboard

  Yes

  No

  N/A

• Digital food probes

  Yes

  No

  N/A

• Baine Marie unit

  Yes

  No

  N/A

• Grease trap in good clean order

  Yes

  No

  N/A

• Correct amount of colour coded boards, knives and utensils available

  Yes

  No

  N/A

Spec book and matrixes

• Current matrixes displayed and completed

  Yes

  No

  N/A

• Current spec books and thumb nails in use

  Yes

  No

  N/A

Cockpit set up and pre staging

• All items are covered, stored and labeled following safety policy

  Yes

  No

  N/A

• Items are pre portioned for service

  Yes

  No

  N/A

• Cockpits are set up to deliver volume for each section

  Yes

  No

  N/A

• Food prep and par system in use

  Yes

  No

  N/A

• Correct amount of MEP for service available

  Yes

  No

  N/A

Core cooking skills

• Ensures all pies are produced to spec and that they are of the highest quality every time

  Yes

  No

  N/A

• Ensures all grilled products are cooked to spec and allows products to rest to enhance quality and guest experience every time

  Yes

  No

  N/A

• Demonstrates and coaches Team how to prep and cook fish dishes to the highest standards enhancing the guest experience every time

  Yes

  No

  N/A

• Able to prepare and cook fish specials to spec

  Yes

  No

  N/A

• Able to prepare, store and cook steaks correctly

  Yes

  No

  N/A

• Able to cook all menu items to spec

  Yes

  No

  N/A

• Monitors and records daily wastage and gives corrective training where required

  Yes

  No

  N/A

• Demonstrates competency when cooking and carrying out MEP

  Yes

  No

  N/A

• Follows spec when producing dishes and actively manages other to do so at all times

  Yes

  No

  N/A

• Offers support and development to Brigade when required and deals with situations as they arise

  Yes

  No

  N/A

• Works following company safety policy at all times and manages brigade to ensure safe practices are followed

  Yes

  No

  N/A

Additional comments and observations

• Yes

  No

  N/A