Title Page
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Name of Establishment
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Conducted on
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Performed by
Menu Planning and Design
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Menus are planned in a timely manner, taking into account financial and customer requirements.
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Managers and employees are involved in the menu planning process
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Menus enhance the projected image of the restaurant and the overall concept
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Menus offer variety and appeal to a broad range of tastes
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Special dietary needs are adequately catered for
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Menu items are nutritious, well- balanced and reflect current healthy eating trends
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Menus avoid repetition of ingredients
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Seasonality and availability of items are considered when planning menus
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Kitchen personnel have the required skills/knowledge to confidently and consistently produce dishes to a high standard
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Kitchen storage and production resources are sufficient
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All dishes are represented by a standardized Menu Recipe Card
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Effects on food cost and profit margins are addressed
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Potential effects of new menus on average guest spend is explored
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Menus are designed that achieve gross margin and profitability targets
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Menu planning adequately balances innovation and creativity with financial logic
Kitchen Service Preparation
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All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
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Chefs are familiar with the preparation for the different dishes
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Chefs are familiar with all the equipment needed in preparation
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All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service
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Special requirements for each section are highlighted
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Food production personnel are fully competent in the preparation of the required dishes
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They adhere to all hygiene and safety procedures at all times
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Their work area is clean and tidy at all times
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They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
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Initial preparations are completed efficiently and items are stored correctly until required
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Crockery is correct, clean, polished and not damaged
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Crockery is placed in hot box one hour prior to service. Dishes are prepared in accordance with standard recipes
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Senior chef leads kitchen service from the pass
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All orders are dictated to by the chef
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Every dish is checked by senior chef before leaving the pass for presentation, quality and portion accuracy
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Equipment is kept in a clean and safe state at all times
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Dishwashing machines are checked for cleanliness before use and maintained
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Water is changed at least twice a day and is at the correct temperature at all times
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Correct quantities of detergent and rinse aid are safely used
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Waste disposal facilities are effectively used
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Waiting staff correctly and safely clear, stack and sort crockery, cutlery, and glasses
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Breakages are recorded and careless breakages are noted and action taken
Kitchen Hygiene
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Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to
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Designated personnel are allocated to monitor cleaning standards on a daily basis
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Food storage regimes are adhered to
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Regulatory checks, controls, and records are maintained
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All refrigeration, cooking and holding temperatures are monitored as required
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All food is prepared and served in line with defined requirements
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Only designated cleaning cloths and materials are used
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All equipment is handled and stored in line with defined requirements
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Any illnesses or infections are reported immediately to superiors.
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Food production personnel do not engage in any unhygienic work practices.
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The correct method is followed for waste storage and disposal.
Food Storage Management
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Storerooms and equipment are kept clean on an on-going basis; regular deep cleaning is implemented
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Storage area is kept dry, cool and well-ventilated
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Cardboard boxes/packaging are disposed of correctly
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Correct temperatures are maintained at all times
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Adequate pest control measures are in place
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Dry goods are stored at least 0.20 meters above the floor on pallets and shelving
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Fats and oils are stored away from strong-smelling foods
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Goods are properly arranged and displayed
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Storerooms have sufficient space and storage shelving for the quantities of stock held
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Storerooms have adequate lighting for safe access/use
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Cleaning agents are stored in a safe, cool and dry place away from heat sources
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Separate storage areas are allocated for toxic and non-toxic items
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Cases are not stacked too high and are easily accessible
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Storerooms are locked when not in use
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All items are stored by product
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Stock rotation is strictly adhered to
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All perishable goods are kept in a cool, dry place
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Fridges are deep cleaned regularly and tidied daily.
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Fridges are free from bad odors at all times.
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Fans are clean, free from ice and working correctly.
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Food is placed on labeled trays and properly stored.
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Fridge gas is checked every 3 months
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Cooked or ready to eat foods are not stored in the same refrigerator as raw foods, unless covered and segregated
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Raw food is not stored above cooked or ready to eat foods
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High risk foods and prepared vegetables are stored in refrigerated storage or in a deep freezer
Completion
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Overall Assessment
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Name & Signature of Assigned Employee
