Title Page
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Conducted on
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Prepared by
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Location
1. EMPLOYEES
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1.1 Numbers of full timers and part timers
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1.2 At least 1 team member standing infront of display
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1.3 All team members upselling with the current promotions
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1.4 Team members are using their own PIN code on POS system
2. CLEANING (9pm - 10:30pm)
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2.1 Ovens have been cleaned by proven
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2.2 Profer has been cleaned by wash up & sanitizer
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2.3 All dry goods containers & table surfaces are clean
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2.4 All baking trays are clean and placed properly
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2.5 All kitchenware and utensils are clean
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2.6 All glasses are cleaned with vision
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2.7 Sweeping floor
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2.8 Mopping floor
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2.9 Remove all trays and clean display rack
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2.10 No rubbish left in outlet
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2.11 Grease trap is clean
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2.12 Sink is clean and tide
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2.13 Cashier area is clean and free of dust (Specially POS hardware)
3. PREPARATION
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3.1 Dough arrangement for next day operation in retard profer
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3.2 Retard profer with auto button on
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3.3 Sieve syrup & egg wash, then cover with cling warp. Store in chiller
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3.4 Refill dry goods inside container
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3.5 Sauce preparation for next day operation in chiller
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3.6 Refill packaging inside drawer
4. CASHIER AREA
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4.1 Close shift & calculate petty cash in cash drawer
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4.2 Team members familiar with Hazukido closing report
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4.3 All figures in closing report is correct
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4.4 Team member key in the petty cash
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4.5 Receipt is available if the closing report has a payout
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4.6 All reports clip together (GHL settlement, Storehub report, payout receipt )
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4.7 Update closing photo in WhatsApp group (Reject, unsold photo, closing report)
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4.8 Did wastage / unsold / reject and staff meal are key in in the POS system
Closing reports bring back office
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* Date
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* Total Balance Petty Cash
