Title Page

  • Employee Name and Surname.

  • Conducted on

  • Final Moderator

  • Home Store

PART A

  • Opening/Closing Procedures and Checklists

  • Stock take - daily

  • Stock take - weekly

  • Stock take monthly/ Month end

  • Ordering

  • Uniform Ordering

  • Receiving

  • RTV (Return to Vendor)

  • Waste - MyInventory

  • Waste - On Kitchen Floor

  • Production - MyInventory

  • Production - On Kitchen Floor

  • Transfers (Stock)

  • Transfers Team memebrs

  • Kissflow - HR

  • Kissflow - CK

  • Kissflow - Finance

  • Kissflow - Maintenance

  • Payroll Timelines and Deadlines

  • Payroll Summary and Feedback

  • Labour Cost and Labour Tracking

  • Micros reports

  • COS Report - Micros

  • COS Report - Inventory Team

  • SAGE understanding

  • Item Activity Top Report on MyMicros

  • Menu Engineering Report on MyMicros

  • Recipes on MyInventory

  • Ingredients on MyInventory

  • Scheduling - Micros

  • Scheduling - Rostering using trends, weather, functions, etc

  • Mngt Schedule

  • POS - Management functions

  • Assigning fingerprints for POS

  • Table allocation to Waiters - Floor Plan

  • Voids

  • Cash Handling

  • Cash-up

  • IT Checklist

  • Handling Complaints - Admin side

  • Understanding Mystery Shopper Reports

  • SMART Action Plans

  • CSR Report Understanding - Weekly

  • Social Places

  • Dineplan functions

  • Audit action plan completion

  • Sick notes/Leave forms

  • Conduct Hygiene Audit

  • FOH & BOH Evaulation

  • LIT Training Programme

PART B

  • Menu Breakdown Training

  • Brand Allergy Training & Information

  • Manual Menu Test

  • Brand Standard SOP

  • Brand Service Recipe

  • Bar Set-ups

  • Cocktails Practical & Test

  • Bar Stock Count

  • Daily Food Stock Count

  • Weekly Full Stock Count

  • Monthly Operating Equipment Stock Count

  • Monthly Full Store Stock Count

  • Barista Training

  • Micros POS Training

  • Micros Basic Inventory Training

  • Micros Advance Inventory Training

  • Discounts, Voids & iCare Standards

  • Kemklean Chemical & Standards Training for FOH & BOH

  • Standard Hygiene Audit Training

  • Standard Service Audit Training

  • Daily Online Checklist Training & Standards

  • Waiter & FOH Duties Standards

PART C

  • Stock Receiving

  • Central Kitchen (CK) Processes

  • Defrosting Cycles

  • Kitchen Sections – Cold Section

  • Kitchen Sections – Grill

  • Kitchen Sections – Hotbox

  • Kitchen Sections – Pans

  • Kitchen Sections – Pizza

  • Kitchen Sections – Fryer

  • Kitchen Sections – Tex Mex

  • Kitchen Sections – Breakfast

  • Kitchen Sections – Desserts

  • Recipe Manuals

  • Prep Recipes & Standards

  • BOH Cleaning Systems and Station Standard Cleaning

  • Shift Leaders Duties Standards

  • BOH Online Checklists & Temperature Standards

  • Color Coding System for the Kitchen & Standard Product Label

  • Micros Chef’s Training

PART D

  • Liquor License Compliance as per local authorities

  • Business Compliance in regards to All Local Authorities and Licenses to be in Place and updated

  • All Legal signages up for Display in your own store – No Under 18’s, Disclaimer, Right of Admission, Liquor License Number, Trading Hours etc.

  • Usage of Micros and compliance to all business being traded on Micros POS

  • Allowance of Head Office to conduct Monthly Hygiene & Service Audits as well as External Mystery Shoppers being conducted.

SIGN-OFF

  • Assessed by

  • Date

  • Trainee's Signature

  • Date

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.