Information
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Pre training assessment
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Client / Site
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Conducted on
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Prepared by
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Location
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Present
1. Close down tasks
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1.1 - Cleaning completed
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1.2 - FIFO completed
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1.3 - Restocking completed
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1.4 - Closed ready to start the following day
2. Opening tasks
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2.1 - Deliveries put away in an appropriate time
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2.2 - Prep list complete and accurate
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2.3 - Start times adhered to?
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2.4 - Pre shift brief complete?
3. Preparation
3.1 - Bacon
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3.1.1 - Is the bacon crispy?
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3.1.2 - Is the bacon being prepared to Five Guys standards?
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3.1.3 - Are the correct practices being followed?
3.2 - Lettuce
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3.2.1 - Is the lettuce between 1 - 2 inches?
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3.2.2 - Is the lettuce free from hard and brown bits?
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3.2.3 - Is the lettuce being maintained too ensure product quality?
3.3 - Tomatoes
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3.3.1 - Do the tomatoes all meet Five Guys standards?
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3.3.2 - Are the tomatoes being stored to Five Guys standards?
3.4 - Jalapeños and green peppers
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3.4.1 - All jalapeños and peppers are prepared to Five Guys standards?
3.5 - Onions
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3.5.1 - Onions are prepared to Five Guys standards?
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3.5.2 - Onions are being semi cookery to golden colour before going into Bain Marie?
3.6 - Patties
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3.6.1 - Patties are within weight guide 3.5 - 3.7 oz?
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3.6.2 - Patties are packed without cracks?
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3.6.3 - Patties are prepped one box at a time, within ten minutes?
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3.6.4 - Patties are being smashed as to Five Guys standards?
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3.6.5 - Poor quality meat is being rejected?
3.7 - Hot Dogs
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3.7.1 - Dogs are all cut to Five Guys standards
3.8 - Mushrooms
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3.8.1 - Mushrooms are being completely drained prior to being grilled?
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3.8.2 - Mushrooms are being semi cooked to golden before going into Bain Marie?
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3.8.3 - Mushrooms are being opening with clever cutter or scissors?
3.9 Prep other
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3.9.1 - Appropriate amounts of sauces and mayonnaise prepped?
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3.9.2 - Sauces are out minimum 45 mins prior to service?
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3.9.3 - Soufflé cups and condiments are prepped, where applicable?
4. Organisation
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4.1 - The atmosphere is calm and productive.
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4.2 - The restaurant is ready prior to opening time.
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4.4 - Fry calibrations are occurring.
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4.5 - Business is set for success.
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4.6 - Ordering levels are accurate.
5. Atmosphere
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5.1 - Team is energised and engaged.
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5.2 - Music levels are appropriate.
6. Food storage
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6.1 - Produce and meat are separated.
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6.2 - Prepped food is stored in appropriate containers.
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6.3 - Fridges, including chef base and dressing station are clean and organised.
7. Pre staging
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7.1 - Preparation is broken down into pans for ease of service.
8. Equipment maintenance.
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8.1 - All equipment is calibrated
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8.2 - Fridge seals are all in good condition.
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8.3 - All equipment is working properly.
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8.4 - Business has back up equipment.
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8.5 - Bain Marie is working to tempurature.
9. Rota by capability.
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9.1 - Right people in the right place at the right times.
10. Job role allocation
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10.1 - everyone know which section they are working.
11. Execution
11.1 - Bun grill
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11.1.1 - Bun are toasted golden brown and soft.
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11.1.2 - Veggies and Cheese Veggies are well executed.
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11.1.3 - Buns are pre toasted.
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11.1.4 - Grilled Cheese are well executed.
11.2 Dressing
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11.2.1 - Dressing ingredients are applied in an even layer.
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11.2.2 - Correct ingredient amounts.
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11.2.3 - Bottom bun is being dressed first.
11.3 - Grill
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11.3.1 - Grill sections are being followed.
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11.3.2 - Patties are being evened out correctly.
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11.3.3 - Families are being followed.
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11.3.4 - Patties are well done, juicy and glistening.
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11.3.5 - Forecasting Patty sales is accurate.
11.4 - QC
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11.4.1 - QC has 'head on a swivel'
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11.4.2 - Communication is appropriate.
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11.4.3 - Wrapping is well executed.
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11.4.4 - All condiments are accurate.
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11.4.5 - QC is engaging customers that are waiting.
11.5 - Fries
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11.5.1 - Pre cooks meet the mush test.
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11.5.2 - Final cook is correct.
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11.5.3 - Seasoning is correct.
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11.5.4 - Portions are correct.
11.6 - Bagging and selling.
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11.6.1 - Bagging is neat
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11.6.2 - Ticket is presented on the front of the bag.
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11.6.3 - Customers are greeted and thanked.
12. Floor
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12.1 - Restaurant is kept clean.
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12.2 - Floor staff are engaging guests.
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12.3 - Condiments are all full.
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12.4 - Freestyle machine is clean and all drinks are availible.
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12.5 - Toilets are clean.
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12.6 - All signage is up and working.
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12.7 - Bins are emptied as needed.
13. Cashiers
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13.1 - Cashiers are engaging and energetic with guests.
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13.2 - Customers are receiving full Five Guys service.
14. Results communication
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14.1 - Mystery shopper scores are on display.
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14.2 - All staff are aware of mystery shopper and food alert scores.
