Information

  • Location

  • Conducted on

  • Prepared by

  • Staff on duty

GENERAL SET-UP

  • All equipment turned on correctly - (2 points)

  • Utensil setup correct and in line with Mad Mex standards - (10 points)

  • Correct procedures used when re heating stock - (5 points)

COOKING PROCEDURES

RICE

  • Brown rice - Correct portion, Wash at least 5 times - (2 points)

  • Oil used before putting rice in pan and 2 cups applied post cooking - (2 points)

CHICKEN

  • Grill set to medium/High heat - (2 points)

  • Chicken cooked to Mad Mex standard - (5 points)<br>Skin down, butterflied, salt, turned, confirmed correctly cooked. Golden with strips

  • Correct tongs procedure observed - (3 points)<br>Raw tongs used only for butterflying and turned, then straight to wash area

  • Chicken placed in pan correctly, lid, warming oven - (2 points)

  • Grill cleaned correctly between cooks and within 5 mins of chicken being removed - 2 points)

  • Correct cutting procedure being observed - (3 points)<br>3 to 4 pieces, lids on both containers, chopping accurately, 1 cm cubed

  • Cutting safety procedure observed - (2 points)<br>Cutting glove or tongs used.

BEEF AND PORK

  • Meat being placed on high heat to start - (2 points)

  • Once boiling, flame reduced to low to simmer? - (4 points)

  • Regular mincing to slowly break the meat down - (2 points)

  • Meat is not allowed to boil dry? - (4 points)

  • Pots are sprayed completely clean between each batch - (3 points)

STEAK

  • Attention is paid to cooking only just the right amount - (5 points)

  • Steak is cut immediately - (3 points)

  • Correct cutting procedures are adhered too - (2 points)<br>3 pieces at a time, sliced into 1cm x 1cm pieces, lids on pans

  • Grill cleaned - (2 points)

BEANS, VEGGIE & FAJITA

  • Beans are stirred regularly and not burned to bottom of the pan - (3 points)

  • Fajitas cooked correctly - (2 points)<br>3 sprays of oil, extremely hot pan, correct portion, flipped twice

  • Veggies cooked correctly - (2 points)<br>5 sprays of oil, extremely hot pan, correct portion, flipped twice, allowed to caramelise correctly

GRILL BEST PRACTICE

  • Staff proactively changed own pans on front line when time permitted - (3 points)

  • Staff observes correct process for measurements of ingredients - (3 points)

  • Staff maintains an orderly cold room - (3 points)<br>Puts away deliveries in a reasonable time (The next task), takes temperatures and records correctly

  • Staff maintains an orderly grill fridge - Lids on pans, meat on bottom (3 points)

  • Staff ensures lids are used when required - (2 points)<br>i.e. on veggies in grill fridge, on nacho cheese when heating

  • Staff kept a noticeably organised and clean section - (3 points)

  • Staff proactively came forward and monitored front line to preempt calls - (5 points)

GENERAL OBSERVATIONS

  • Things of note

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.