Information
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Operations Excellence Audit
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Client / Site
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Conducted on
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Conducted by
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Location
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FOH Manager
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BOH Manager
BOH STATIONS
All refrigeration and storage in good condition and organized.
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(see repair, temperature, cleanliness, etc.)
All equipment and tools in good working condition.
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(see repair, temperature, cleanliness, etc.)i.e. weighing scales, measuring spoons/cups, ruler, biotherm, sharp knives
Food / Line are set-up properly.(portion, label/day dots, taste, consistency, ice bath)
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Wok Station
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Fry Station
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Soup Station
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Grill Station
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Bar Station
Focus for the visit: Critical Items and Sauces (pick only random items then check sensitivity and over-all taste)
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A.
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B.
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C.
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D.
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E.
BOH ESSENTIAL
BOH Essentials
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Recipe book - available, complete and updated.
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Production sheet - available and being used.
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Sanitation bottle in use.
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Sharp Knives.
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Clean as you work. Clean as you go.
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Cutting boards clean and sanitized. (no stains)
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Back door always locked.
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Ceiling clean and in good repair.
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Air curtain clean and in good repair.
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Fresh air working.
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Hand washing sink - complete set-up with Sanitation amenities.
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Floors - dry and clean.
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No leaking faucet and in good repair.
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Updated forms: Variance, PMIX, Inventory, Yielding, Line check)
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Kitchen Generally clean.
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No presence of insects, flies & cockroaches.
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No personal food and drinks on the line
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Clean wet & dry towels
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Correct labeling and used well
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Temperature logs available and used
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Receiving log available and used
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Yielding report available and used
BOH Staffs
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Complete uniform: Yellow polo shirt, undershirt, black steel toe shoes, white socks, tickler, pen
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Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.
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Blue towel available. (used for cleaning plates)
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Wearing mob cap (hair net).
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Staff Morale
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Mascare (If applicable)
Training
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Updated recipes on hand and implemented
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Correct preparation of new recipe -if additional training is required, please state why and what item
STATIONS
WOK Station
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Blue Flame
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Carbon Build on pans
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Tasting spoons
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Correct portioning of products
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Set up for success
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Production sheet available and used
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Correct portioning tools (i.e. Ladles, Tsp, TBS etc…)
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Timers working & Available (if applicable
FRY
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Correct Oil Temperature
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Oil Change record
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Filter machine & paper
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Correct portioning of products
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Timers working and available
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Clean SAVADAY
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Set up for Success
Grill
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Weighing scale<br>
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Correct mise en place (chilled items store in chiller)<br>
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Marinating Sauces<br>
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Timers are working & available<br>
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Set up for success
Bar Area
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Recipe book on hand<br>
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adequate weighing scale<br>
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Clean and Correct Tools<br>
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Timers working and available
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Equipment clean and good repair
DISH
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Correct or adequate apron<br>
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Correct chemicals <br>
EXPO/ASSEMBLE
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Tasting spoons
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Proper knowledge on station
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Correct Garnishes (Fresh & Complete)
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Biothermomenter
FOOD EXECUTION
FOOD TASTING
BEVERAGES
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dimsum
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dimsum
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Soup
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
MAIN DISH
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
MAIN DISH
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
MAIN DISH
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
Dessert
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Served on time
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Temperature
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Recipe adherence
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Taste
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Presentation
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Take a photo
OPERATIONS ESSENTIALS
OPERATIONS ESSENTIALS
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Signage turned on. No busted lights. Properly adjusted lights<br>
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Table alignment- no wobbling tables, aligned as per HUKAD standard<br>
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Table set-up- clean, well maintained. Set up as per HUKAD standard<br>
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Chairs/Booths- clean, well maintained, no gum build up underneath.<br>
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Business hours posted and visible with GMs name<br>
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Observing Oyster theory<br>
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Air Curtain- lean, dust free no stains or rust.<br>
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Senseof Urgency
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No "86" items
MOD ESSENTIALS
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Wearing proper management dress code.<br>
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100% table visit and engages with the guest.<br>
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Conducts pre-shift meeting.
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Dining Leadership.
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Mag Card accountability not being used by staff
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Line check the bar and kitchen.
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MOD in the dining all the time.
PETTY CASH
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Are all receipts intact/complete?
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Cash on hand is intact (outstanding receipts + cash is equivalent to 20K)?
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Petty cash log updated daily? AM AND PM SHIFT?
SERVICE SEQUENCE
ACKNOWLEDGEMENT
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The Host opens the door for the guest and greets the guest with enthusiasm and energy.
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Seat the guest and introduce MOD, Server, Textify and WiFi Password.
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Hosts are able to manage the wait effectively.
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Hosts are able to explain the Reservation Policies.
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Server acknowledging the guests using ITT.
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Add signature
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Advise the guest about the food Serving Time after repeating orders
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Server sign in the POS to punch the orders using own magnetic card
FOOD PRESENTATION AND DELIVERY
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Serving & delivering items in proper sequence & timing:<br>Beverages- 3 to 5 mins.<br>Soups- 4 to 6 mins<br>Appetizers- 8 to 10 mins.<br>Main Course- 15 to 20 mins<br>Dessert- 4 to 7 mins
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Offer Russian-style service upon delivery of platters, salads or starters for sharing.
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Serve with proper serving gears and condiments.
SECONDARY SERVICES AND OFFERING DESSERTS
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Proper timing of check back.
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Secondary services
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Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins.
BILL PRESENTATION AND THANKING THE GUEST
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Prompt delivery of check upon guest request.
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Ask if guest have privilege card (enthusiastically)
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Server offers Bistro Card
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Server returns change for cash payment or settle the bill on the table for card payment
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Ask the guest for any feedback about the food and service. (Txtify Program)
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Assisting and opening the door for the guest upon leaving.
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Thanking and inviting the guests on their next visit.
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Manager's Signature
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Manager's Signature