Title Page
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Conducted on
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Prepared by
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Location
1. TEAM MEMBERS
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1.1 Morning shift team members work on time (7am & 8am)
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1.2 Team members clock in through herdhr
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1.3 Team members in uniform before 10am (Chef jacket, Apron, Chef net, Chef hat, Gloves & Mask)
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1.4 Team members familiar with forecast daily
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1.5 Team members send opening photos in WhatsApp group
2. PRODUCTS
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2.1 Sequence of team members doing preparation
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2.2 First batch dough condition
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2.3 Standby sauce is ready and keep in chiller
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2.4 Team members measure the dough with vernier calliper
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2.5 Egg wash jar and syrup jar is wrapped with cling wrap & keep in a chiller
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2.6 Team members deco flavour according to daily forecast
3. CLEANING
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3.1 All cloths are non-greasy & washed
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3.2 Sink is clean , neat & tide
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3.3 Floor is clean before 10am
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3.4 Glasses are free from stain, dust & dirt (Use vision for cleaning)
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3.5 No overnight rubbish leave in outlet
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3.6 Dustbin with new trash bag
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3.7 Grease trap is clean
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3.8 All price tags is clean and presentablel
4. CASHIER & DISPLAY AREA
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4.1 Check wifi availability
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4.2 All POSM are presentable and verified
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4.3 Ensure the POS system & machine is functioning smoothly (GHL terminal, Foodpanda device, Grabfood device)
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4.4 Ensure the petty cash
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4.5 Ensure the paid out receipt is paste behind closing report
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4.6 Staff done calculating petty cash and open shift before 10am
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4.7 Are the display shelves fully stocked?
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4.8 Does team member use their own PIN code for POS system?
5. EQUIPMENTS / HARDWARES
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5.1 All lights on before 10am
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5.2 TV on with correct content before 10 am
6. STORAGE
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6.1 Packaging drawer full of packaging (Single box, Single paperbag, plastic bag, 6pcs boxes & paper bag)
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6.2 Outlet has sufficient frozen goods & dry goods
