Burger King Day 15

• Conducted on

  Date

• Prepared by

• Location
  Address

• Command Station Fully set up by Trainee

• Fire up Chart Set up and communicated with team

• Set up PLMS / KM / SICOM fully and explain

• Explain manning guide and half hourly sales

• Can explain goal setting, S.O.S, Waste, Go large, ATV,

• Has the trainee added on BK link cleaning tasks and delegated to team?

• Can explain how levels work and when to go up and down levels

• Can Explain how to set up and use Condiment Pull and adjustment +/-%

Activities

• Micro Wattage Test?

• Oil Test Kit (How to check oil)?

• How to change agitators (Shake Machine)

• How to check Fry baskets (Broken wires)

• How to Calibrate a probe?

• Conduct a Beef Cookout

• Does the Trainee have a good understanding of the BK link

• How know how to log on and use pro nett?

Travel Path

• How to conduct a Deep Dive Travel Path, Using the Travel Path Kit?

• Does the Trainee Coach as they go on Travel Path?

• Does the Trainee identify and fix issues as they go on Travel Path?

Procedures Critical Checking

• Does the trainee know the Danger Zone temp?

• Can the trainee explain how to use the chiller / freezer temp charts?

• Can the trainee demonstrate how to take temp checks on travel paths?

• Has the trainee set up test products for Travel Path?

• Can the trainee demonstrate how to test sanitiser?

• Can the trainee list the main Criticals to check on a Travel Path?

• Does the trainee Coach Team on hand washing?

• Can the trainee explain what they would do if missing a shake brush?

• Can the trainee explain what they would do if the sanitiser sink was blocked?

• Can the trainee explain what they would do if they had no hot water?

• Can the trainee explain what they would check if a customer comes back with a cold whopper?

Management

• How well did Trainee monitor Team performance, give feedback and recognize

• Shift awareness – how well did Trainee recognize issues and take appropriate

  Yes

  No

  N/A

• How well did Trainee engage Guests, perform Table Touches, and solve any

• complaints?

  Yes

  No

  N/A

• Speed of Service goal met?

  Yes

  No

  N/A

• Waste goal met?

  Yes

  No

  N/A

• Profitability

  Yes

  No

  N/A

• Labor goal met?

  Yes

  No

  N/A

• Sales goal met?

  Yes

  No

  N/A

• Were there any Guests complaints during the shift?

  Yes

  No

  N/A

• Happy for trainee to proceed to Shift certification stage?

  Yes

  No

  N/A

General Shift Management

• Were there any Top 12 Food Safety Criticals noted on the shift?

  Yes

  No

  N/A

• Fill out action steps below

Areas to improve:

• Date of next Certification attempt:

  Date

• Trainer