Title Page
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HCIR module 1 chef completion
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Name of house
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Conducted on
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Prepared by
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Location
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Name of head chef
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Operations manager
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Post media communication dates of the 3 posts
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3 points of NPS action plan agreed with Exec or Gm
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Guild standards taught to team
- Salmon crisp skin moist flesh
- Prepare & finish simple salad
- Posted to Instagram
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Guild standard fish ID completed by sous chef & score
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Programme rational
if response is yes
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Fullers chip
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Yorkshire pudding
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Steaming vegetables
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Roast potatoes
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Breakfast pastries
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Have the team watched the rational. Cleaning video
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Has exec received ideas for signature bank
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Has survey monkey been completed <br>
