OPS Chef - Day in trade visit

Blue roll, soap, hpt water available?

Is the floor clean?

Is all equipment clean?

Is all equipment in working order?

Are all ingredients fresh and mold free?

Is stock rotation in place - FIFO?

Raw/RTE segregation in place?

All ingrediets in date?

All food prep adhered to specificatio?

All food in good quality, seasoned and fresh?

Amount of prepped food in line with current business parr levels?

All prepared food is stored/labeled correctly?

Spec book in use during prep time?

Is all food being tasted by relevant chefs?

All food items needed foe service are ready?

All tools needed for service are ready?

Section is stocked acording to parr levels?

All needed crockery in place and ready for service?

Is buzz brief taking place?

Is BOH involved?

Is there a dish presented acording to guest feedback?

is the Manager and Chef on duty present?

Is all food adhered to specification

Is all food served on the correct crockery

Is all food served at the right temperature?

Is all food tasted by section chefs?

Is all food tasted by chef on duty?

Is inmediate feedback provided by Chef on duty to section chefs when required?

Does all food items for the same table ariving on the pass at the same time?

Is chef on duty comanding the brigade acordingly to service needs?

Are section responding to the pass?

Is Chef on duty and Food runners workingcommunicating together?

Is speed of service as per brand target?

Are section being cleaned down during down time?

Are all section beiing re-stocked for another service?

Is prep list created after each service?

Is downtime being used efectively by the Brigade?

Does Chef on duty ensuring that all section are cleaned and restocked after each service?

Is full team structure in place?

Is required traiing delivered correctly and in time?

Any rising stars?