OPENING DUTIES v2401

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Entering the store

• TURN ON LIGHTS, DISABLE ALARM, RELOCK DOOR FOR SAFETY.

• TURN HOOD VENTS ON

• DO YOU NEED TO ADD OIL ON FRYERS? (ADD OIL TO GET TO FILL LINE IF NEEDED) DO THEY NEED TO BE CHANGED ? (IF SO DO NOT TURN ON)

• TURN ON ALL EQUIPMENT.

• IS ALL WORKING PROPERLY (TROUBLESHOOT IF NEC.)

  Yes

  No

  N/A

• ENSURE POS, KIOSKS, DELIVERECT TABLET, OPERATIONS TABLET CHARGED AND WORKING PROPERLY

KITCHEN DUTIES (BACK PREP)

• CONVECTION OVEN ON TO 420 DEGREES – PULL FOOD CART FROM FRIDGE

• WAS LEFT OVER FOOD MAINTAINED AND STORED CORRECTLY FOLLOWING THE CORRECT END OF DAY PROCEDURE - TAKE PICTURES OF ANY "BAD" PRODUCT, WEIGH WASTE AND DISCARD

  good quality

  poor quality

• REHEAT RICE TO 74°C AND PLACE IN HOT LINE.

• COOK NEW RICE - STORE IN HOT CABINET ONCE COMPLETED

• FILL 3 COMPARTMENT SINK - WASH, RINSE, SANITIZE. ENSURE DISH ROOM IS CLEAN AND ORGANIZED.

• FILL SANITIZER BUCKETS & BOTTLE (POS) – BUCKETS ONLINE & IN PREP WITH CLEAN CLOTHS

• PREP FOR THE WHOLE DAY - REFER TO PREP LIST (PAR LEVELS)

• REACH IN COOLER AND FREEZER ARE STOCKED

• STAND UP PREP FRIDGE IS STOCKED (if applicable)

SERVICE LINES (HOT & COLD)

• CHECK WHAT HOT ITEMS WERE LEFT FROM NIGHT BEFORE AND ASSESS PRIORITIES

• REMOVE LEFT OVER SKEWERS FROM THE FREEZER AND PUT ON. ASSESS IF AN ADDTIONAL NEW SKEWER IS NEEDED RIGHT AWAY

• COOK LEFT OVER CHICKEN ON FLAT TOP (MEDIUM/LOW HEAT) – COOK TO 74°C AND TRANSFER TO HOT HOLD TABLE FOR SERVICE – MIX WITH FIRST CHICKEN SHAVE OF THE DAY

• COOK LEFT OVER BEEF ON FLAT TOP (MEDIUM/LOW HEAT) – COOK TO 74 °C (REHEAT) AND TRANSFER TO HOT HOLD TABLE FOR SERVICE – MIX WITH FIRST BEEF SHAVE OF THE DAY

• ENSURE RICE AND BEEF IS DOUBLE PANNED IN THE HOT HOLD TABLE (HOLDING ABOVE 60 DEGREES)

• RE-SANITIZE & SET UP FRONT LINE

• TAKE LIDS OFF TOPPING STATION

• RE-STOCK AND FILL SHAKERS, TORCH OIL, BEVERAGES, PITA CHIP BAGS

• STOCK TAKE OUT SUPPLIES (CONTAINERS, FORKS ETC.)

• RE-SANITIZE DINING AREA, ENTRANCE AREA & WASHROOMS - ENSURE CLEANLINESS

• TURN ON OPEN SIGN, SET MUSIC VOLUME & DO TEMP CHECKS (BEFORE LUNCH SERVICE)

AFTER LUNCH RUSH (130-4PM)

• REFILL STATIONS, VERIFY PREP LEVELS

• CLEAN ALL FOOD CONTACT SURFACES, STATION AREAS

• SWEEP AND CHANGE GARBAGES AS NEEDED

• STAFF TO TAKE BREAKS

• CHECK FOR WEEKLY DUTIES (CLEANING)

SHIFT CHANGE OVER (4-5pm)

• CHECK ENTIRE LINE – RESTOCK SAUCES, TOPPINGS, SALADS, RICE, SHAVE CHICKEN (READY FOR DINNER SERVICE)

• RESTOCK ALL TAKEOUT CONTAINERS, FORKS, NAPKINS, BAGS, BOWLS AND LIDS

• WIPE ALL STAINLESS, SPIT TOWERS, FLAT-TOP, SWEEP, TABLES, WASHROOMS (EMPTY GARBAGES IF NEC.)

• DO THE DISHES – ENSURE DISH AREA IS CLEAN AND ORGANIZED