Franchise Partner/Store Manager Sign Off Document

• Site conducted

  Select

• Person being Assessed

• Conducted on

  Date

• Conducted by

Ordering / Suppliers

• Learner can identify & explain appropriate Par Levels for store based on sales

  Yes

  No

  N/A

• Learner understands the ordering process for PFD, Reward, Lactalis, CCA, Cargo crew and the San Churro warehouse

  Yes

  No

  N/A

• Learner can explain the Stocktaking processes

  Yes

  No

  N/A

I.T.

• Learner can identify & explain portal.sanchurro.com processes

  Yes

  No

  N/A

• Learner understands how to log a ticket through the portal

  Yes

  No

  N/A

RedCat

• Learner can explain RedCat and its functionality

  Yes

  No

  N/A

• Learner can demonstrate how to check daily/hourly sales on the POS

  Yes

  No

  N/A

Deputy

• Learner can create new/deactivate old employee

  Yes

  No

  N/A

• Learner can create, amend and publish a roster

  Yes

  No

  N/A

• Learner can approve timesheets

  Yes

  No

  N/A

• Learner can identify & explain availability procedures

  Yes

  No

  N/A

• Learner can explain the different access levels and corresponding functionality

  Yes

  No

  N/A

Churrology

• Learner can create new employee

  Yes

  No

  N/A

• Learner can check the training completion rates for their store

  Yes

  No

  N/A

• Learner can deactivate an employee

  Yes

  No

  N/A

• Learner can log an incident report

  Yes

  No

  N/A

• Learner can demonstrate how to book a coffee training session

  Yes

  No

  N/A

Basecamp

• Learner can explain Basecamp and its functionality

  Yes

  No

  N/A

• Learner can access and navigate Basecamp (access different basecamps, action to-do items, add calendar items)

  Yes

  No

  N/A

• Learner can identify who has access to Basecamp

  Yes

  No

  N/A

Review Tracker

• Learner can access and navigate Review Tracker

  Yes

  No

  N/A

• Learner can identify appropriate response timeframe

  Yes

  No

  N/A

• Learner can explain why customer feedback is important

  Yes

  No

  N/A

PowerBi & Polygon

• Learner can access and navigate PowerBi

  Yes

  No

  N/A

• Learner can access and navigate Polygon Central

  Yes

  No

  N/A

• Learner can demonstrate how to manage stock availability on Polygon/POS

  Yes

  No

  N/A

Online & 3rd Party Platform Management

• Learner Can demonstrate how to manage Stock levels & adjust opening hours for 3rd Party providers

  Yes

  No

  N/A

• Learner can demonstrate how to troubleshoot issues (incorrect prices, driver availability, contacting partners/customers) for 3rd Party providers

  Yes

  No

  N/A

Recruitment & Team Set Up

• Learner can identify & explain the uniform policy

  Yes

  No

  N/A

• Learner can identify & explain platforms new team members need to be setup in

  Yes

  No

  N/A

• Learner knows the industry award that we operate under and can explain the "stream' our staff fall under (food and beverage)

  Yes

  No

  N/A

• Learner understands the different pay levels our staff full under in the award (intro, lev 1-3)

  Yes

  No

  N/A

• Learner can identify & explain employment antidiscrimination basics

  Yes

  No

  N/A

Initial Set Up

• Learner can set up dishwasher and dishwashing area

  Yes

  No

  N/A

• Learner can turn on all equipment and boot up all systems needed for the day

  Yes

  No

  N/A

Fryers

• Can demonstrate & speak through filtering oil correctly

  Select Ensure oil is cold conduct oil acidity test place bucket under oil release valve place steel come and filter paper over lip of buckey Release oil in 2 batches thoroughly clean fryer with paper towel, do NOT use water/detergent Top up fryer if required Turn fryer on Turn exhaust on

  • Ensure oil is cold
  • conduct oil acidity test
  • place bucket under oil release valve
  • place steel come and filter paper over lip of buckey
  • Release oil in 2 batches
  • thoroughly clean fryer with paper towel, do NOT use water/detergent
  • Top up fryer if required
  • Turn fryer on
  • Turn exhaust on

Cake Cabinet, Ambient Display & Gelato Freezer

• Learner can demonstrate how to correctly present the gelato freezer (all tubs are clean and over half full, and display cabinet has 3 variety of cones)

  Yes

  No

  N/A

• Learner can accurately assess the cake/ambient cabinets to see what cakes you need to be replenished

  Yes

  No

  N/A

• Learner can fill the cabinets and accurately complete the expiry date sheet

  Yes

  No

  N/A

• Learner can correctly set stations with the correct service equipment

  Yes

  No

  N/A

• Learner checks all tags are present, straight and in the correct position. Knows what steps to take if they need replacing

  Yes

  No

  N/A

Chocolate Melters

• Learner can correctly set up chocolate melters

  Yes

  No

  N/A

• Learner understands the correct temperature for the different chocolate melters

  Yes

  No

  N/A

• Learner understands and can demonstrate the correct procedure for melting chocolate

  Yes

  No

  N/A

Coffee Machine

• Learner can correctly set up the coffee machine and required equipment including calibration of the grinder

  Yes

  No

  N/A

Front of House

• Learner can check and assess what retail stock is needed

  Yes

  No

  N/A

• Learner to set up dining area(s) and action any cleaning needs

  Yes

  No

  N/A

Shift Manager Open Tasks

• Learner can demonstrate how to turn on all systems- POS, Bump screens, Fryers, Music, Lights

  Yes

  No

  N/A

• Learner knows where to check evening list/note/message

  Yes

  No

  N/A

• Learner can demonstrate how to take daily fridge/freezer temperature checks

  Yes

  No

  N/A

• Learner can complete all opening cash and banking procedures

  Yes

  No

  N/A

• Learner was seen actioning daily prep list

  Yes

  No

  N/A

Churrera Processes:

• Learner can correctly assemble and disassemble the dispenser

  Yes

  No

  N/A

• Learner can demonstrate knowledge of oil levels, optimum vat temperature and how to top up safely

  Yes

  No

  N/A

• Learner can demonstrate correct technique when using the churrera

  Yes

  No

  N/A

• Learner can explain why we need to move churrera arm to the side of the fryer when not in use

  Yes

  No

  N/A

• Learner can safely demonstrate how to uses skimmer to remove light golden brown Churros

  Yes

  No

  N/A

• Learner can explain the correct course of action in the event of oil spillage

  Yes

  No

  N/A

• Learner can explain the process of tighten up pressure plate with an allen key

  Yes

  No

  N/A

Preparing Churros

• Learner can demonstrate how to make a dough correctly

  Yes

  No

  N/A

• Learner can correctly fill the churro canister (spray, air pockets removed, load)

  Yes

  No

  N/A

• Learner can identify and explain the characteristics of a perfectly cooked churro

  Yes

  No

  N/A

• Learner knows the importance of maintaining dough levels to meet volume

  Yes

  No

  N/A

• CHURROS FOR 1 learner can demonstrate how to cook and assemble

  Good

  Fair

  Poor

  N/A

• CHURROS FOR 2 learner can demonstrate how to cook and assemble

  Good

  Fair

  Poor

  N/A

• CSP: learner can demonstrate how to cook and assemble 1 mini & 1 full size CSP

  Good

  Fair

  Poor

  N/A

• FILLED CHURROS: learner can demonstrate how to extract filled churro shell and demonstrate filling cooked churro shell

  Good

  Fair

  Poor

  N/A

Communication and coordination

• Learner can demonstrate how to effectively communicate and coordinate with other stations to ensure efficiency and quality

  Yes

  No

  N/A

• Learner can coordinate orders to meet service needs (priorities as needed)

  Good

  Fair

  Poor

  N/A

• Learner demonstrates correct technique for maintaining condiments, take away packaging and crockery levels for service period

  Yes

  No

  N/A

Barista Training

• Learner must have attended coffee training (UCC)

  Yes

  No

  N/A

Station Set up

• Learner can identify and demonstrate how to adjust the grinder when needed.

  Yes

  No

  N/A

• Learner can identify and has the appropriate levels of milk, cups, beans, condiments and take away packaging for the service period

  Yes

  No

  N/A

• Learner can identify and has the correct cloths in place

  Yes

  No

  N/A

• Learner understands the correct use of the shot button regular, strong and extra shot

  Yes

  No

  N/A

Preparing Tea

• Learner knows the recipe for our Chai products

  Yes

  No

  N/A

• Learner can demonstrate how to correctly assemble both dine in and take away tea order

  Good

  Fair

  Poor

  N/A

Preparing Coffee: Learner to prepare a Long Black, Latte, Flat White and Cappuccino ensuring each of the below steps are completed.

• Learner can select the correct cup/glassware for the appropriate drink

  Yes

  No

  N/A

• Learner flushes group head prior to extracting shot

  Yes

  No

  N/A

• Learner cleans/dries filter basket prior to dosing

  Yes

  No

  N/A

• Learner demonstrates correct and consistent dosing and tamping

  Yes

  No

  N/A

• Learner demonstrates correct technique in inserting the group head and runs coffee shots in an appropriate amount of time

  Yes

  No

  N/A

• Learner can correctly present completed coffees for service.

  Good

  Fair

  Poor

  N/A

Milk and Presentation: learner can demonstrate the correct procedure for steaming milk, ensuring the below steps are adhered to

• Learner starts process with an Empty/ Clean Milk jug

  Yes

  No

  N/A

• Learner purges steam wand before/after pouring

  Yes

  No

  N/A

• Learner uses thermometer to gauge correct temperature (65 degrees)

  Yes

  No

  N/A

• Learner demonstrates correct process of cleaning steam wand after use.

  Yes

  No

  N/A

• Learner can produce perfectly textured milk- smooth, glossy, minimal bubbles, correct temperature

  Good

  Fair

  Poor

  N/A

Milk Couverture Hot Chocolate Preparation: learner to prepare 3 different milk couverture hot chocolates, ensuring the following steps are followed for each product

• Learner can select the correct cup/glassware for the appropriate drinks

  Yes

  No

  N/A

• Learner starts process with an Empty/ Clean Milk jug

  Yes

  No

  N/A

• Learner purges steam wand before/after pouring

  Yes

  No

  N/A

• Learner measures an appropriate quantity of milk required and warms

  Yes

  No

  N/A

• Learner can identify and add required ladles of melted chocolate to jug and continues heating to 65 degrees

  Yes

  No

  N/A

• Learner demonstrates correct process of cleaning steam wand after use.

  Yes

  No

  N/A

• Learner presents Hot Chocolate correctly with appropriate crockery and silverware

  Good

  Fair

  Poor

  N/A

Thick Spanish Hot Chocolate Preparation: learner to prepare 2 different thick Spanish hot chocolates, ensuring the following steps are followed for each product

• Learner can select the correct cup/glassware for the appropriate drinks

  Yes

  No

  N/A

• Learner starts process with an Empty/ Clean Milk jug

  Yes

  No

  N/A

• Learner measures an appropriate quantity of milk required and adds the required amount of chocolate powder

  Yes

  No

  N/A

• Learner purges steam wand before/after pouring

  Yes

  No

  N/A

• Learner heats chocolate mix to an appropriate level (80 degrees) ensuring consistency is thick and glossy

  Good

  Fair

  Poor

  N/A

• Learner demonstrates correct process of cleaning steam wand after use.

  Yes

  No

  N/A

• Learner presents Hot Chocolate correctly with appropriate crockery and silverware

  Good

  Fair

  Poor

  N/A

Preparation Activities

• Learner can demonstrate the correct procedure for making, storing and labeling the Classic Spanish premix

  Yes

  No

  N/A

• Learner understands how to troubleshoot issues that may arise in the chocolate melting process

  Yes

  No

  N/A

Station Preparation

• Learner can set up and identify what products, utensils, packaging and equipment is needed for the service period

  Yes

  No

  N/A

• Learner can demonstrate correct procedure for making Iced Chocolate/Mocha premix

  Yes

  No

  N/A

• Learner can explain the shelf life of premade chilled espresso, premade chocolate syrup and prepped cream

  Yes

  No

  N/A

• Learner can demonstrate how to correctly clean and refill cream guns

  Yes

  No

  N/A

Premium Shakes Preparation: learner to demonstrate how to make 2 premium shake, ensuring the following procedural steps are followed for each product

• Learner can correctly identify magic powder, explain its importance and correctly portion milk and magic powder

  Yes

  No

  N/A

• Learner can demonstrate correct use of the blenders

  Yes

  No

  N/A

• Learner presents drink in appropriate glassware

  Yes

  No

  N/A

• Learner applies appropriate garnish for the drinks they have prepared and presents with appropriate utensils for service

  Good

  Fair

  Poor

  N/A

Iced Drink and Classic Shakes Preparation: learner to demonstrate how to make 1 classic shake, and 1 iced drink ensuring the following procedural steps are followed for each product

• Learner can correctly portion all ingredients required for the selected drinks.

  Yes

  No

  N/A

• Learner can demonstrate correct use of the blenders

  Yes

  No

  N/A

• Learner presents drink in appropriate glassware

  Yes

  No

  N/A

• Learner applies appropriate garnish for the drinks they have prepared and presents with appropriate utensils for service

  Good

  Fair

  Poor

  N/A

Smoothies Preparation: learner to demonstrate how to make smoothies ensuring the following procedural steps are followed

• Learner can correctly portion, frozen fruit, sorbet, ice and nectar

  Yes

  No

  N/A

• Learner can demonstrate correct use of the blenders

  Yes

  No

  N/A

• Learner serves smoothie in appropriate glassware with straw and napkin

  Good

  Fair

  Poor

  N/A

Station Preparation

• Learner can set up and identify what products, utensils, packaging and equipment is needed for the service period

  Yes

  No

  N/A

• Learner can explain and demonstrate correct procedure for preparing and storing cakes/slices and macarons

  Yes

  No

  N/A

• Learner has an understanding and can articulate how to use the wastage sheets

  Yes

  No

  N/A

• Learner can explain the use by dates for macarons, cakes/slices and croffels

  Yes

  No

  N/A

• Learner can demonstrate how to decorate gelato cones

  Yes

  No

  N/A

• Learner can demonstrate how to prepare and decorate choc strawberries

  Yes

  No

  N/A

Croffle Preparation & Assembly

• Learner can speak through the correct procedure to defrost Croffles

  Yes

  No

  N/A

• Learner can demonstrate how to safely operate the waffle iron to toast Croffles

  Yes

  No

  N/A

• Learner can demonstrate how to correctly finish Croffle prep and store correctly

  Yes

  No

  N/A

• Learner can dress Croffle with appropriate toppings and demonstrate correct presentation

  Good

  Fair

  Poor

  N/A

Sundae Assembly

• Learner selects appropriate glassware

  Yes

  No

  N/A

• Learner can demonstrate how to assemble the chosen Sundae in the correct order & serve it with the correct utensils

  Yes

  No

  N/A

Cake Preparation

• Learner can choose correct crockery depending upon the cake being plated

  Yes

  No

  N/A

• Learner can demonstrate the correct cutting/heating procedures

  Yes

  No

  N/A

• Learner can dress with appropriate garnish and present with the correct service utensils

  Good

  Fair

  Poor

  N/A

Point of Sale activities

• Learner can login and logout using pin number

  Yes

  No

  N/A

• Learner can navigate between different categories and corresponding products

  Yes

  No

  N/A

• Learner understands the importance of following the workflow of questions (popups) needed to complete the order

  Yes

  No

  N/A

• Learner knows where to find allergen information and can input them into the POS accurately

  Yes

  No

  N/A

• Learner can toggle between drink sizes and switch from Dine in to take away

  Yes

  No

  N/A

• Learner can effectively communicates variations with production teams

  Yes

  No

  N/A

• Learner can manage 3rd party delivery tablet and understands the correct procedure for collating orders/bags for pick up

  Yes

  No

  N/A

• Learner understands the 3 steps in processing gift cards- selling, loading and redeeming

  Yes

  No

  N/A

• Learner can demonstrate how to recall a previous orders and print a receipt

  Yes

  No

  N/A

• Learner can demonstrate how to change a printer roll

  Yes

  No

  N/A

Check lists

• Learner can explain the importance of the food safety log and demonstrate how to accurately complete it

  Yes

  No

  N/A

• Learner can action daily cleaning checklist

  Yes

  No

  N/A

• Learner can action monthly cleaning checklist

  Yes

  No

  N/A

Coffee Station

• Learner can demonstrate how to thoroughly backflush machine, sanities portafilters and purge steam wands.

  Yes

  No

  N/A

• Learner can demonstrate how to correctly cleans all milk jug

  Yes

  No

  N/A

• Learner can speak to and demonstrate the correct process for cleaning hopper and storing coffee beans

  Yes

  No

  N/A

• Learner can demonstrate how to thoroughly clean and refill the entire work station ready for the following day

  Yes

  No

  N/A

Chocolate Melters

• Learner can correctly turn off all melters

  Yes

  No

  N/A

• Learner can demonstrate how to clean down all melters and wraps with cling wrap

  Yes

  No

  N/A

Churros Station & Fryer

• Learner can demonstrate how to turn the fryers off correctly

  Yes

  No

  N/A

• Learner can demonstrate how to thoroughly clean Churrera & fryer station to a high standard

  Good

  Fair

  Poor

  N/A

• Learner know how to turn exhaust off once station has been cleaned

  Yes

  No

  N/A

Front of House

• Learner can demonstrate correct process for clearing, cleaning and resetting tables and chairs

  Yes

  No

  N/A

• Learner understands correct chemicals, equipment needed to clean front of house floors

  Yes

  No

  N/A

• Learner can demonstrate what safety procedures/equipment is needed when mopping floors

  Yes

  No

  N/A

Back of House (BOH)

• Learner understands what can/cant go through the dishwasher

  Yes

  No

  N/A

• Learner can explain correct process for cleaning inside microwaves

  Yes

  No

  N/A

• Learner can demonstrate how to drain and close dishwasher

  Yes

  No

  N/A

• Learner understands correct closing procedure for dough mixer

  Yes

  No

  N/A

• Learner understands correct chemicals and equipment needed to clean back of house floors

  Yes

  No

  N/A

Cake Cabinet & Ambient Display

• Learner can identify which cakes have expired, discards and record as wastage

  Yes

  No

  N/A

• Learner can demonstrate the correct method for overnight storage of all cake cabinet and ambient cabinet products

  Yes

  No

  N/A

• Learner knows the correct equipment/chemicals needed for cleaning glass cabinets

  Yes

  No

  N/A

Duty Manager Tasks

POS

• Learner can demonstrate how to balance both the Z Read and change bag

  Yes

  No

  N/A

• Learner can complete the EFTPOS Settlement process

  Yes

  No

  N/A

• Learner can complete daily Cash Log Summary

  Yes

  No

  N/A

Final Stages

• Learner can demonstrate how to turn off all systems- POS, Bump screens, Fryers, Music, Lights

  Yes

  No

  N/A

• Learner can turn on the alarm and lock doors

  Yes

  No

  N/A

undefined

• Learner has completed their Churrology training

  Yes

  No

  N/A

• Learner has completed and had their Food Safety Supervisors certificate signed off

  Yes

  No

  N/A

• I acknowledge that I have completed the tasks as outlined in this document and that my assessor has witnessed me completing the tasks

  Sign

• I, as the assessor acknowledge that I have witnessed the team member complete the tasks as outlined in this document

  Sign

• I, as the assessor acknowldge that this team member is ready and able to run a San Churro Store as per the company standards

  Sign