New Staff Training Checklist (Legacy Front line) v2305

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New Staff Training Checklist

Shift 1 training.

Welcome to the team! Today you will learn everything about your specific location, from where the light switches are to where your emergency gather point is.
● We will discuss health and safety procedures, proper food rotation and safe food practices.
● Working in kitchens can be dangerous, always pay attention, but do not worry, by the end of the day you should be feeling safe and secure in your working environment.
● There are stations to divide the work and guest experience.
● Base Station - bake the wrap-set up the bases-read the ticket for long fry items(falafel), Shave protein.
● Toppings Station - put all the toppings/sauces on items/ package the items-bump to Cash
● Cashier Station- completes the order/reviews the order/calls out the order number or bags for delivery.
● Floater (busy nights)-stocks the line, maintains cleanliness, assists bagging, shaves protein/dishes
● You will also be given access to our training videos, please watch tonight! There will be a test!

How to punch in & out + taking breaks (policy)
Restaurant walk thru, JHSC, H&S (WHMIS/MSDS, Ops book, Policies (tip pool, violence…), iAuditor loaded with daily checklists + Operational Standards Poster (explained)
Orientation Package (fill out employee form), uniforms + Safe Food Handling Certs
Go over company policies – tip out, pay cycle, sign policy sheets etc
Where to access schedule, change shifts, add to WhatsApp employee thread etc
Did you bring bank deposit form, SIN# and emergency contact info?
FIFO Walk thru – why is this essential to success?
How to use, change and test sanitizer
How to wash dishes – 2 or 3 sink method
Safe Knife Skills Training – (trainer to “tell, show, do, review”?) Do you know the different measuring tools (eg. red spoon for olives)
Equipment Safety Training – trainer to walk through how to use all equipment. Unplug all equipment before cleaning or assembling
Did you wash your hands at least 5 times? Did you check washrooms for cleanliness?
Follow up with Trainer – have you checked all the boxes?
Homework - review all menu specs (copy of Shelby's menu recipes is provided)
Did you punch out?

● Today is all about FOOD! Watch and learn, watch other employees make items, pay attention to the details
● You will learn all the positions on our line and the correct processes to become a “shawarma specialist”
● You will learn the importance of temperature checks, FIFO and stocking.
● You will be introduced to our POS system – be sure to ask a lot of questions!

Did you punch in?
Did you complete the homework? Review menu specs with trainer
POS intro – learn main functions, discuss both menus and when to use them
Line walks thru – learn where everything is and where to get it when new stock is needed
Do temp checks on all food on-line (system?)
Make 10 wraps - trainer watching (use the trays for all food) Demonstrate using wrap sleeves
Make 10 bowls – trainer watching (use the trays for all food) ¾ full is RIGHT
Use the Fryers and Timer for-fries/rings/samosa/halloumi fries…
Learn how to shave chicken & beef – flat top (take temperatures) w/ trainer. Can you clean the electric knife?
Did you sweep the line? Sanitize the line and serving trays
Did you wash your hands at least 5 times? Did you wipe down tables/Check the washrooms?
Complete the on-line Shelby’s Quiz (Google docs)
Did you punch out?

● Today you will focus on becoming an expert on all our food items, our line and back kitchen
● Setting up and preparing the store for lunch or dinner service and opening & closing procedures
● We will all be working on our steps of service and food preparation
● We will cover the core menu once again and deep dive into our signature fusion dishes
● By the end of today you should feel comfortable making most of our menu items and have knowledge on opening/closing and be experts on our health and safety processes

Did you punch in?
Opening or Closing Checklist – read through and understood?
Did you do temp checks, line stock checks? Check for FIFO of the new product?
Did you make 10 wraps using the tray and lines to measure the length of the wrap?
Did you make 10 bowls, using the trays?
Did you make 10 poutines?
Did you make 5 Signature dishes?
Did you sanitize your station regularly? Look for topping cross contamination?
Did you drop Falafel, Onion Rings, Samosas etc. (Time standards?) – on your own?
POS continued – practice main functions – do “mock” phone in orders for pick up
Demonstrate bumping from kds to next kds. Do you know what the symbols mean? Can you recall an order?
Did you wash your hands at least 5 times? Did you check washrooms for cleanliness?
Follow up with Trainer – have you checked all the boxes? – Did you punch out?

● You’ve almost made it! Yay! Today we will again be reviewing what makes us great… FOOD!
● By the end of this day, you should be a fully trained “Shawarma Specialist”, you should be an expert on all our menu items and know how to prep, cook and serve our entire menu
● Opening and closing teams will once again be working on their respective tasks for our daily operations.
● We will be spending extensive time working on our POS system, making sure you are confident in ringing in orders, checking orders on our 3rd party apps, loading and redeeming gift cards as well as our promos and specials.
● Keep in mind that training never stops, there is always something new to learn or to perfect, this is a great opportunity for you to ask final questions and raise any concerns.

Did you punch in?
Opening or Closing checklist complete (depends on what shifts you will be working)
Are you an expert at wraps? If not TIGHT not Right. Measure length on trays? Did you use wraps sleeve/punch items?
Are you an expert at bowls? Tell me about the chicken rice/salad bowl ingredients
Are you an expert at poutine? How full do you put fries into a bowl?
POS training – can you ring in both Walk-ins & Pick-up orders – with all details?Can you recall orders? How do I print a copy of the receipt?
Gift cards & Loyalty – Do you know how to process and load points (get info)?
Did you wash your hands at least 5 times? Did you check washrooms for cleanliness?
Have you passed Shelby's Quiz? Are you ready to be on your own?
Follow up with Trainer – have you checked all the boxes? – Did you punch out?