FOH Chicken Check-In 2020

Is the TM following the Correct Hand Washing Procedure?

When should gloves be changed?

Correct uniform being worn? Name badge, hair net and hat included.

Does the TM know OSAT & B2B? Targets and Current performance?

Does the TM know about new promotions?

What is a double down? How can we utilise upgrades for the WOW box?

What is the Upgrade target?

Where can a TM find Store Performance

How long should product be held on the chute?

Ask TM to pull disabled alarm and reset.

Ask TM to explain types of Fire Extinguishers in store. Do they know where they are? Are they blocked?

When should you tackle a fire?

Ask TM to check side dates on FOH, check and coach on FIFO

Explain FIFO management

What are the hold times for Beans/Gravy/Rice?

Is the DT window shut?

Where is the panic button located?

Ask TM to explain ice dump procedure including when it should be sanitised

Is the Krushem Machine clean?

Ask TM the 4 types of cloth and where they should be used

What is the contingency for cloths? (Using blue roll and D10 if out)

What does PPE mean? What are the 4 types of PPE in store?

When should PPE be worn? And where, eg side station, kitchen, shop floor?

How often should the kiosks be cleaned?

Name the 2 chemicals we use and why we use them, eg D10 is food safe etc

How do you waste product from chute?

What should you do if there is an issue with food product quality

How should we deal with Customer Complaints?

What is it meant by PLEASE?

How can customers give us feedback?

Explain GES and why it is important.

Is the TM utilising upgrades, ask how they can be improved.

You find an out of date coleslaw, what next?

How do we add, remove items from delivery tablets?

Get TM to show you finger guards

Get TM to explain how to store chemicals

Name 3 level 1 deviations on ROCC

Name 3 Level 3 deviations on ROCC

Get TM to explain back door policy.

When should toilets be checked?

What level deviation is ice scoop found in the ice dump on ROCC?

How do you set up the sanitiser buckets, master sanitiser buckets?

Why is it important to provide guests with accurate allergen information

How do you think we can improve guest experience in the store?