Information

  • Operations Excellence Audit

  • Client / Site

  • Conducted on

  • Conducted by

  • Location
  • FOH Manager

  • BOH Manager

BOH STATIONS

All refrigeration and storage in good condition and organized.

  • Cutter Chiller- 0°C to 4°C

  • Fry Chiller- 0°C to 4°C

  • Wok Chiller- 0°C to 4°C

  • Bar Chiller - 0°C to 4°C

  • Dimsum Chiller- 0°C to 4°C

  • Storage (Chiller 0°C to 4°C / Freezer -15° to -18°C )

GRI

  • All stocks 6" above the floor and 2" from walls

  • All stocks properly labelled

  • All items are in APL

  • No stocks beyond shelf life

  • Clean and organized

Station in proper set-up and all equipment/ tools in good repair & working condition.

  • Cutter Station

  • Fry Station

  • Wok Station

  • Bar Station

  • Dimsum Station

  • Dish station

Critical Items and Sauces Pick only 3 random items then check sensitivity and over-all taste

  • Dim sum Station

  • Dim sum Station

  • Dim sum Station

  • Wok Station

  • Wok Station

  • Wok Station

  • Fry Station

  • Fry Station

  • Fry Station

  • Expo Station

  • Expo Station

  • Expo Station

BOH ESSENTIAL

BOH Essentials

  • Recipe book - available, complete and updated.

  • Production sheet - available and being used.

  • Clean as you work. Clean as you go.

  • Ceiling clean and in good repair.

  • Exhaust and air vents clean and in good repair.

  • Floors - dry and clean.

  • No leaking faucet and in good repair.

  • Job aids in place and in good repair

  • Sharp and clean Knives.

  • Ice machine: clean and in good working condition

  • Proper thawing, cooking, cooling and reheating procedures

Safety and Sanitation

  • No presence of insects, flies & cockroaches.

  • Sanitation bucket and proper towels in use. Blue and white towels only.

  • Cutting boards clean and sanitized. (No deep marks and no stains)

  • Hand washing sink - complete set-up with Sanitation amenities.

  • Thermometers are calibrated and used during operations

  • First aid kit with complete supplies

Chemicals and cleaning tools

  • Mops hanging down and mop sink clean and organized

  • Complete mops and follow color coding

  • Only approved chemicals used

  • Chemicals dispensers clean and functional

  • Cleanliness of dish machine

  • Take photo of dish machine

Kitchen Forms- properly filled and updated

  • Linecheck forms

  • Production sheet

  • Receiving Inspection report

  • Produce washing

  • Yielding form

  • Thermometer calibration

  • Cooling log form

  • Wastage/Spoilage form

BOH Team members

  • Complete uniform: chef's coat, undershirt, black apron, steel toe, black socks, tickler, pen

  • Clean nails, shaven, haircut, no accessories: watch, earrings, ring, baller.

  • Practice proper handwashing every 30 mins.

  • Updated on the latest BOH Updates- TU/RU/Memo

  • Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

  • Par level of BOH uniforms for newly hired team members is met.

  • New uniforms (3) are issued to every team member.

FOH ESSENTIALS

Store First Impression

  • Patio area clean and organized

  • Clean glass door and glass panel

  • Door person is visible at the door and not behind the podium

  • Promotion collaterals updated and organized

Dining Area

  • Tables and chairs are aligned. No wobbling tables.

  • Tables properly set-up. Caddy and plates aligned.

  • Couches are clean. No crumbs/ oil on chairs.

  • Observing "Oyster Theory"

  • Consistent use of buss tub

  • Sense of Urgency

  • Organized service station , beverage station and togo area<br><br>

  • Using correct towels for busser's kit and polishing

  • Signage turned on. No busted lights. Properly adjusted lights

  • Sounds in dining area at proper level. TV tuned in correct channel (sports).<br><br>

  • ACU at proper temperature

  • Sanitizer buckets and towel for bar and busser- in place, correctly used and labelled

MOD ESSENTIALS

  • Wearing proper management dress code.<br>

  • 100% table visit and engages with the guest.<br>

  • Conducts pre-shift meeting.<br>

  • Dining Leadership.<br>

  • Mag card accountability. Not being used by staffs.<br>

  • Line check the bar and kitchen.<br>

  • Updates floor plan and properly assign stations

BAR Station

  • Chiller temperature (0 to 4'C) or items at 8'C or below

  • Equipment clean, funtioning and organized

  • All items are labelled and rotated

  • Rolodex/recipe updated and in use

  • Bar item- check quality

  • Bar item- check quality

  • Bar item- check quality

FOH Team members

  • FOH Employees in complete uniform

  • Presentable to the guest

  • Attentive to guests and apply guest focus at all times

  • Completed validations- initial/1st/3rd/5th month, filed in 201 envelop

  • Updated on the latest BOH Updates- TU/RU/Memo

  • Par level of FOH uniforms for newly hired team members is met.

  • New uniforms (3) are issued to regular team members.

SERVICE SEQUENCE

ACKNOWLEDGEMENT

  • The Host opens the door for the guest and greets the guest with enthusiasm and energy.

  • Seat the guest and introduce MOD, Server, Textify and WiFi Password.

  • Hosts are able to manage the wait effectively.

  • Hosts are able to explain the Reservation Policies.

  • Server acknowledging the guests using ITT.

  • Advise the guest about the food Serving Time after repeating orders

  • Server sign in the POS to punch the orders using own magnetic card

FOOD PRESENTATION AND DELIVERY

  • 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

  • Offer Russian-style service upon delivery of platters, salads or starters for sharing.

  • Serve with proper serving gears and condiments.

SECONDARY SERVICES AND OFFERING DESSERTS

  • Proper timing of check back.

  • Refilling of drinks (Sodas with new glass; Iced Tea and lemonade with decanter)

  • Water Service

  • Maintain neat table appearance. Wipe spills and crumbs on the table, change dinner napkins.

  • Offering desserts and coffee.

BILL PRESENTATION AND THANKING THE GUEST

  • Prompt delivery of check upon guest request.

  • Ask if guest have privilege card (enthusiastically)

  • Server offers Bistro Card

  • Server returns change for cash payment or settle the bill on the table for card payment

  • Ask the guest for any feedback about the food and service. (Txtify Program)

  • Assisting and opening the door for the guest upon leaving.

  • Thanking and inviting the guests on their next visit.

  • Recommendation

FOOD EXECUTION

Beverages

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Dimsum

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Dimsum

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Soup

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Main Course

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Main course

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Main Course

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

Dessert

  • Served on time

  • Temperature

  • Recipe adherence

  • Taste

  • Presentation

  • Take a photo

OPERATIONS ESSENTIALS

OPERATIONS ESSENTIALS

  • Business hours posted & visible.<br>

  • Guests are attended to even on lean period.<br>

  • Storage areas are locked.<br>

  • No "86" items<br>

  • MOD in dining all the time<br>

  • Operation Hours properly observed.<br>

  • Tables are in complete set up and all areas are open for the guest.<br>

  • Alley rally conducted and alley rally board is updated

  • Bulletin board is updated and organized, updates are signed by team members concerned

  • Employee of the month is recognized monthly and posted on the employee area

  • General assembly or meeting with team members is conducted regularly

RESTROOM ESSENTIALS

  • <br><br>Are floors, walls and toilets clean and in good condition in all restrooms?<br>

  • Is the restroom stocked with paper towels, soap and toilet paper? <br>

  • Are there no odors present?<br>

  • All lights and fixtures in good working order?<br>

REPAIR AND MAINTENANCE

  • Complete R&M basic tools

  • Service reports filled up by R&M personel and filed in the office

  • Manager's Signature

  • Manager's Signature

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