Title Page
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NCS-K92 Kitchen Audit
Purpose
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The purpose of this Kitchen Audit entails the following: - To prepare all mise en place consistently and in a timely manner, in order to facilitate efficient service delivery. - To maintain a safe, hygienic environment at all times in accordance with all relevant legislation and regulations. - To carry out all closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises, and stock.
Scope of Work
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This kitchen Audit intends to guide food service employees with the following.
Preparation for Kitchen Service
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All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
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They adhere to all hygiene and safety procedures at all times
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Initial preparations are completed efficiently and items are stored correctly until required
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Crockery is correct, clean, polished and not damaged
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Dishwashing machines are checked for cleanliness before use and maintained
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Waste disposal facilities are effectively used
Kitchen Hygiene
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Employees adhere to all relevant hygiene regulations at all times, wear a full, clean uniform and have a fresh, well-groomed personal appearance
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Employees wash and sterilize their hands, as often as is required
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Daily, weekly, monthly and deep cleaning schedules for all kitchen areas are displayed and adhered to
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All refrigeration, cooking and holding temperatures are monitored as required
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All food is prepared and served in line with defined requirements
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Only designated cleaning cloths and materials are used
Kitchen Food -Dinner
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Does the Weekly Menu Match the food served.
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Kitchen open/close on time 4-8 and compliant to scope
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Adequate Supervision of dinning and kitchen areas
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All fridges and storage areas are left in a clean, tidy manner
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Crib meals served to scope
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Floors are thoroughly cleaned and mopped
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Fresh fruit or fresh cut fruits served as per scope
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Ice cream served as per scope/2-3 times a week
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Pasta or vegetarian options available
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All chopping boards are cleaned and sterilized
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Freshly made Soup available , clear cream or puree
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All external functions and BBQ Prepared correctly and to scope.
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Rice , potato and vegetable dish served-Dinner
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Dry protein dish served -Grill/Roast/bake-Dinner
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Wet protein dish served- Casserole/Curry-dish-Dinner
Kitchen Food -Breakfast
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Kitchen Open /close on the time and compliant to scope
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Adequate Supervision of dinning room and kitchen areas
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3 cereals Available
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Porridge ,assorted jams and spreads available
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Baked Beans or Spaghetti available
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Bacon, sausages or substitute available..
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Tomatoes or Mushrooms
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2 eggs Available -Fried or Scrambled
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Coffee, Tea, Milo Avaiable
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Crib lunch service served to scope
