Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

SOUS CHEF FOOD COST INITIATIVE AUDIT

This is to audit the 6 Food Cost Initiatives from a KP level. Each question is worth 1 point. Half points are not to be employed. If there is not a "yes", then there lies an opportunity.

FOOD WASTE PROGRAM

  • Are there waste bins visible in the prep area?

  • Are there waste bins visible on line?

  • Are there food wastage sheets visible and being filled out?

  • Is food waste recording happening routinely throughout the day?

  • Is there a food waste focus and/or analysis report posted?

  • Are food waste bins actually containing food waste items?

MAXIMIZING YIELDS

  • Are there an adequate supply of spatulas in good working condition?

  • Are emptied containers in recycling bin fully emptied/spatted?

  • Are veg cuts proper specifications and sizing?

  • Are recipe books opened during prep and are they followed to spec?<br>

  • Are KP's properly spatting inserts and cambro's with spatulas?

  • Are the dishwasher aware and knowledgable of food waste items in their station?

RECEIVING

  • Are all products being delivered in the proper locations?

  • Are received goods being inspected for damages and quality?

  • Are products being stored and labeled properly (month/day or day dots)?

  • Are all invoices being checked/signed off by a sous chef or shift leader?

  • Are return stickers visible and readily used?<br>

  • Are pending credits posted on adjustments page?

FIRST IN FIRST OUT (FIFO)

  • Are products properly rotated in the cooler/freezer?

  • Are products properly rotated on line stations?

  • Are products properly rotated in dry storage?

  • Are "Used First" stickers being used?

  • Are day dots and labelling being used?

  • Are products properly rotated in the bar cooler?

BP FOOD

  • Is the POS system up and running by 10am?

  • Is there a standard protocol for ringing in staff food?

  • Are all staff food being it rung in by a manager/sous chef or bartender?<br>

  • Are all staff food being accounted for or paid for upfront?

  • Are all staff food not being made by the KP that is eating it?

  • Are all modified food items accounted for on the bill?

SCALES

  • Are there enough scales for the quantity of prep/line stations?

  • Are all scales labeled and/or being used at appropriate stations?

  • Are scales clean and is there a cleaning routine in place?

  • Do scales have a safe storage location?<br>

  • Are all scales calibrated properly?

  • Are there back up scales, adapters, and/or batteries available?

CHEF FOOD COST AUDIT ON SOUS CHEF INITIATIVES

This is to audit the 6 Food Cost Initiatives from a Sous Chef accountability. Each question is worth 1 point. Half points are not to be employed. If there is not a "yes", then there lies an opportunity.

PREP CHARTS

  • Are the prep charts clean and organized?

  • Are par levels being adjusted daily?

  • Are prep charts being updated weekly based on proper sales forecasts?

  • Are product mix being posted in a visible area in the prep hall and close to prep charts?

  • Are all 911 prep items being circled/highlighted on prep charts?

  • Is the counts person filling in all products on hand?

PORTION AUDITS

  • Is the portion audit updated and visible in the kitchen?

  • Is the audit being done at least 3 times per week?

  • Are items of concern being addressed to staff in a weekly report or pre-shift?

  • Are ladles in the correct spots on line for accurate portioning?

  • Is there a follow up action plan in place for over/under portioned items?

  • Are all salads and fries being weighed for all orders?

PROFIT BOARD

  • Is there a clean and updated profit board visible for all staff to read?

  • Is the writing legible?

  • Is the food cost percentage being posted on a weekly basis?

  • Is the food cost information on the board being pre-shifted to staff?

  • Is the weekly food cost compared to the food cost budget posted (variance)?

  • Are the company food cost results being posted for store to store comparison?

FOOD COST DEVELOPMENT SESSIONS

  • Are food cost development sessions being done once a quarter?

  • Are the development sessions focused on items of importance gathered from the food cost audit?

  • Are development sessions being conducted by chef for sous chefs?

  • Are staff engaged in the session?

  • Is the facilitator well prepared for the session?

  • Is there a sign off tracking system in place to ensure appropriate KP's are involved?

ORDER GUIDE PARS

  • Is the order guide clean and organized?

  • Is the order guide updated (at least 3 times a week) and being adjusted to match sale levels?

  • Are items organized in order of how they are stored in the kitchen?

  • Is the order guide flipped periodically and has 2-4 weeks tracking of past orders?

  • Are the Sous Chefs checking stock levels at the end of prep day on order days?

  • Are the weekly purchase between 20-25% most of the time?

FOOD COST AUDIT (bonus)

  • Is the food cost audit being done quarterly by chef or sous chef?

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