Kitchen Assessment Gategourmet

• Kitchen

• Executive Chef/ Managers

• Prepared by

• Date

  Date

• Add location
  Address

• Yes

  No

  N/A

Kitchen overview

• Kitchen Classifikation

  L Hub kitchen

  M International Gateway

  S small Hot Kitchen

  Light Asset Unit

• Add media

  Media

• Status

  Safe

  At Risk

  N/A

• Meals per day

  100meals+

  1000+

  10000+

Customer Portfolio

• Hub customers

  Yes

  No

  N/A

Kitchen Organisation

• Executive Chef

  Yes

  No

  N/A

• Sous chef

  Yes

  No

  N/A

• Chefs /Cooks

  Yes

  No

  N/A

• Kitchenstaff skill overall

  Safe

  At Risk

  N/A

• Yes

  No

  N/A

• Skillsmatrix chefs

  Yes

  No

  N/A

Cold Kitchen preparation

• Maintenance of equipment and tools

  Yes

  No

  N/A

• Foodstorage

  Yes

  No

  N/A

• Menuspecs correct

  Yes

  No

  N/A

Raw Material Food

• CCP 1 Quality check of goods on receiving

  Yes

  No

  N/A

• Add media

  Media

• Quality of Halal Products

  Yes

  No

  N/A

• Quality and weight/ size ofFish and seafood

  Yes

  No

  N/A

• Quality of fresh Fruits

  Yes

  No

  N/A

• Quality of Dry goods

  Yes

  No

  N/A

• Quality and calibration of fresh Vegetables

  Yes

  No

  N/A

• Quality and wheight/size of Poultry

  Yes

  No

  N/A

• Quality and portioning of raw meat

  Yes

  No

  N/A

• Quality of Cheese and Milkproducts

  Yes

  No

  N/A

• Quality of Bread

  Yes

  No

  N/A

• Quality of Spices and ready to eat sauces

  Yes

  No

  N/A

• Sanitation

  Yes

  No

  N/A

• Add media

  Media

Ethnic capabilities

• Halal

• Japanese

• Indian

• Kosher

• Chinese

Menu Development

• Menu presentation Room

  Yes

  No

  N/A

• Menu development capabilities

  Yes

  No

  N/A

Equipment

• Maintenance

  Yes

  No

  N/A

• Cleaning and sanitation

  Yes

  No

  N/A

• Safety

  Safe

  At Risk

  N/A

• Chillers

  Yes

  No

  N/A

• WOK

  Safe

  At Risk

  N/A

• Kettle/bratpan

  Yes

  No

  N/A

• Stove

  Yes

  No

  N/A

• Deepfryer

  Yes

  No

  N/A

• Combisteamer

  Safe

  At Risk

  N/A

• Dishwashers

  Yes

  No

  N/A

• Add media

  Media

Hot Kitchen

• Menuspecs correct

  Yes

  No

  N/A

• Production scale

  Yes

  No

  N/A

• Storage

  Yes

  No

  N/A

• Scales

  Yes

  No

  N/A

• Central recipe assembly

  Yes

  No

  N/A

• Hotfill

  Yes

  No

  N/A

• Nacka Pasteurisation

  Yes

  No

  N/A

• MAP

  Yes

  No

  N/A

Pot wash

• Safety

  Yes

  No

  N/A

• Quality of cleaning

  Yes

  No

  N/A

• Security

  Yes

  No

  N/A

• Temperatur SOP

  Yes

  No

  N/A

Pastry

• Menuspecs

  Yes

  No

  N/A

• Storage

  Yes

  No

  N/A

• Production

  inhouse Production

  outsourced

Make and pack area

• M&P Manager

  Yes

  No

  N/A

• Portioning tools

  Yes

  No

  N/A

• Golden sample

  Yes

  No

  N/A

• Scales per workstation

  Yes

  No

  N/A

• Dedicated SPML Section

  Yes

  No

  N/A

• Layout

  Media

Quality

• Customer Feedback Audits

  Safe

  At Risk

  N/A

• Material waste

  Yes

  No

  N/A

• SOPs

  Yes

  No

  N/A

• Menuchecks degustation internal

  Yes

  No

  N/A

• Menuchecks external

  Yes

  No

  N/A

• CCP3,4,5,

  Safe

  At Risk

  N/A

• Menu degustion on the day

  Yes

  No

  N/A

Overall comment