Title Page
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Employee Name and Surname.
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Conducted on
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Final Moderator
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Home Store
PART A
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Opening/Closing Procedures and Checklists
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Stock take - daily
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Stock take - weekly
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Stock take monthly/ Month end
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Ordering
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Uniform Ordering
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Receiving
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RTV (Return to Vendor)
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Waste - MyInventory
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Waste - On Kitchen Floor
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Production - MyInventory
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Production - On Kitchen Floor
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Transfers (Stock)
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Transfers Team memebrs
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Kissflow - HR
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Kissflow - CK
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Kissflow - Finance
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Kissflow - Maintenance
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Payroll Timelines and Deadlines
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Payroll Summary and Feedback
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Labour Cost and Labour Tracking
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Micros reports
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COS Report - Micros
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COS Report - Inventory Team
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SAGE understanding
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Item Activity Top Report on MyMicros
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Menu Engineering Report on MyMicros
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Recipes on MyInventory
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Ingredients on MyInventory
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Scheduling - Micros
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Scheduling - Rostering using trends, weather, functions, etc
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Mngt Schedule
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POS - Management functions
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Assigning fingerprints for POS
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Table allocation to Waiters - Floor Plan
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Voids
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Cash Handling
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Cash-up
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IT Checklist
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Handling Complaints - Admin side
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Understanding Mystery Shopper Reports
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SMART Action Plans
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CSR Report Understanding - Weekly
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Social Places
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Dineplan functions
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Audit action plan completion
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Sick notes/Leave forms
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Conduct Hygiene Audit
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FOH & BOH Evaulation
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LIT Training Programme
PART B
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Menu Breakdown Training
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Brand Allergy Training & Information
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Manual Menu Test
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Brand Standard SOP
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Brand Service Recipe
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Bar Set-ups
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Cocktails Practical & Test
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Bar Stock Count
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Daily Food Stock Count
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Weekly Full Stock Count
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Monthly Operating Equipment Stock Count
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Monthly Full Store Stock Count
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Barista Training
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Micros POS Training
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Micros Basic Inventory Training
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Micros Advance Inventory Training
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Discounts, Voids & iCare Standards
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Kemklean Chemical & Standards Training for FOH & BOH
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Standard Hygiene Audit Training
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Standard Service Audit Training
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Daily Online Checklist Training & Standards
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Waiter & FOH Duties Standards
PART C
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Stock Receiving
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Central Kitchen (CK) Processes
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Defrosting Cycles
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Kitchen Sections – Cold Section
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Kitchen Sections – Grill
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Kitchen Sections – Hotbox
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Kitchen Sections – Pans
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Kitchen Sections – Pizza
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Kitchen Sections – Fryer
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Kitchen Sections – Tex Mex
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Kitchen Sections – Breakfast
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Kitchen Sections – Desserts
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Recipe Manuals
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Prep Recipes & Standards
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BOH Cleaning Systems and Station Standard Cleaning
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Shift Leaders Duties Standards
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BOH Online Checklists & Temperature Standards
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Color Coding System for the Kitchen & Standard Product Label
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Micros Chef’s Training
PART D
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Liquor License Compliance as per local authorities
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Business Compliance in regards to All Local Authorities and Licenses to be in Place and updated
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All Legal signages up for Display in your own store – No Under 18’s, Disclaimer, Right of Admission, Liquor License Number, Trading Hours etc.
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Usage of Micros and compliance to all business being traded on Micros POS
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Allowance of Head Office to conduct Monthly Hygiene & Service Audits as well as External Mystery Shoppers being conducted.
SIGN-OFF
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Assessed by
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Date
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Trainee's Signature
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Date
