Open Shift Tasks

• Time started

  Date

• Prepared by

  Select

• Clock in

• Wash Hands

• Play music & charge speaker

• Polish windows in/out

• Check extraction unit on roof has been degreased - if not, do it.

• Wipe register screens & iPad screens

• Inventory Check (Use par levels sheet as guide)

• Open Hatch at 9am

• Refill water under sink - careful of overflow!

• Check par levels of all stock is in trucks inventory. If anything needs to be restocked get it before opening at 9am.

• Stock drinks fridge to max (24 of each drink minimum)

• Ensure White trays are full (Salt sachets, ketchup sachets, forks, parchment sheets, Paper Bags)

• Sausage pucks (Minimum 6 sausages split into 12 pucks)

• Onion Bhaji Burgers (par fried) 15 burgers total - use "use first" at front in 1/3 GN

Set Up Till

• Counter wiped - no marks!

• Clean Drinks on display - neat

• Place clean customer facing square screen on bar.

• Coniq scanner & security radio charging

Set Up Kitchen (Grill/Fryer)

• Turn on Fryer 170℃

• Turn on Grill 100℃ /100℃ /150℃ for breakfast service

• Turn on bun toaster (set to 0 speed)

• Grill Station set up with 2 sharpened spatulas / salt shaker / smash weight on flat GN / Raw Red Tongs.

• Lid of fryer placed inside fryer storage and 4 baskets hooked

• Turn on extraction fan once you require.

Set Up Expo

• Napkin dispenser refilled and put on bar

• Feedback cards ready at pick up window to hand out to customers

Set Up Pass / Bain Marie

• Turn on pass 80-100℃

• 1 Large Bowl (Fries) & 1 Medium Bowl (Wings) at pass

• 2 yellow thongs at pass

• Fill water in Bain Marie to max line

• Turn on Bain Marie set to 75℃

• Red Fries Bucket / Red Wings Buckets beside fryer

Prep Cold Servery

• Discard toppings past use-by and rotate burger toppings in the cold servery by placing new stock under the toppings currently in use to ensure all GNs remain full and fresh

• Ensure all toppings are fresh. If there is fresh veg in fridge ensure they are wrapped in wet cloth to keep fresher

• All product in servery date labelled & products past use-by dates discarded

• 1/6 GN American cheese slices (1 pack)

• 1/6 GN Feta cheese (crumbled)

• 1/6 GN Caramelised onion

• 1/6 GN Mango chutney

• 1/3 GN Pickles Drained

• 1/9 GN Jalapeño Sliced thin

• 1/9 GN Scallions sliced thin at an angle

• 1/9 GN Parmigiano Reggiano

• Sauce Dispenser Full & Mint Raita Sauce bottle in servery

Salt Shakers

• 3 Salt Shakers Full

• 3 Rosemary Salt Shakers Full

• 1 Tandoori Shaker Full

Sauces

• Top up smash sauce dispenser full

• Top up mint raita bottles full

• Whipping Can charged with jalapeño garlic mousse

• Ensure all sauces are date labelled. If out of date discard and refresh.

Ramekins

• Ensure 60 jalepeño garlic 2oz ramekins available total

• Ensure 20 smash sauce 2oz ramekins available total

Buffalo Sauce / Bacon

• Buffalo Sauce

• Reheat buffalo Sauce to a core temperature of 70℃ as quickly as possible by putting into a hot Bain Marie with lid on.

• Time finished reheating

  Date
Core Temperature achieved after reheating

• Maple Bacon Bits (Lardons)

• Cook Bacon Lardons in fryer once fryer temperature is at 170*c. Toss in small bowl with a drizzle of maple syrup. Store in Bain Marie in 1/3 GN

• Time finished cooking

  Date
Core Temperature achieved after cooking

• Maple Bacon Strips

• Time finished cooking

  Date
Core Temperature achieved after cooking

• Cook Bacon Strips in fryer once fryer temperature is at 170*c. Toss in small bowl with a drizzle of maple syrup. Store in Bain Marie in 1/3 GN

Burgers

• Smash Burgers (AM record)

• Record the internal temperature here of the first smash burger you cook, ensuring you achieve 75℃ and well done internally.

• Time finished cooking

  Date
Core Temperature achieved after cooking

• Onion Bhaji Burger (AM record)

• Record the internal temperature here of the first Bhaji Baby burger you fry, ensuring you achieve 75℃ internally.

• Time finished cooking

  Date
Core Temperature achieved after cooking

• Chicken Wings (AM record)

• Record the internal temperature here of the first portion of chicken wings you cook, ensuring you achieve 75℃ and well done/crispy with the right colour

• Time finished cooking

  Date
Core Temperature achieved after cooking

Truck

Fridge 1 (Drinks) Fridge 2 (Sauces & Toppings) Fridge 3 (Wings & Fries) Fridge 4 (Drawers) Fridge 5 (Servery)

Store Room

Fridge 1 (Beef) Fridge 2 (Veg etc) Freezer 1 (Wings) Freezer 1 (Fries) Freezer 1 (Sausage)