Title Page
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Conducted on
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Prepared by
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Location
Opening Checklist Form
- Admin
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Detail Opening Hours at Event
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Operational Hours
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Setting Pricing Product at System
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Schedule for Team
Logistik
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Request Equipment to Central Kitchen
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Follow up Equipment
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Follow up Internet
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Follow up Supplier Air Mineral
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Follow Up Supplier sayur
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Check Purchase Order
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Serah Terima Barang Equipment Logistik H-2
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Serah Terima Bahan Baku Logistik H-1
Operasional
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Layout Kasir & ESB
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Layout Kitchen Section Mie
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Layout Kitchen Section Kuah
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Layout Kitchen Section Preparation
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Layout kitchen Section Agemono
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Layout Take away
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Layout Booth tampak depan
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Manajemen penyimpanan Bahan baku kitchen
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Manajemen penyimpanan barang kasir
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Manajemen penyimpanan barang Server
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Manajemen Limbah
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Manajemen Minyak / barang bekas
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Weekly Cleaning Memo
HR
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Shift Talenta
Marketing Comm
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Materi Promosi ( banner )
ESB
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ESB Setting Program
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Check Printer Kasir
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Testing Printer
Last Checklist Before Opening
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General Cleaning
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Stock Opname Adjustment at STL
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ERP update Stock ( Stock Adjustment )
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Condiment Check
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Tissue Check
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Cleaning Check
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Storage Check
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FIFO system Check
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Issue
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Tecnical Issue
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Electrical Issue
List Equipment
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Noodle Boiler ( 1 pcs )
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Kompor Listrik ( 2 pcs )
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Deepfyer ( 1 Pcs )
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Kompor Kembang Rinai ( 1 Pcs )
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Roll Kabel 6 Lubang ( 1 pcs )
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Ladle 300 cc ( 2 pcs )
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Ladle 10 cc ( 3 pcs )
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Ladle 20 cc ( 1 pcs )
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Sendok Takar 5 cc ( 1 Pcs )
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Strainer Noodle ( 6 Pcs )
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Timer ( 3 pcs )
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Sumpit Kayu Panjang ( 1 Pcs )
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Sendok Bebek Trial ( 2 pcs )
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Food Tongs ( 3 Pcs )
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Sendok Ajitama ( 1 pcs )
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Sendok daun bawang ( 1 pcs )
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Condiment jar powder ( 1 pcs )
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Condiment Jar sauce ( 2 pcs )
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Tray ( 1 pcs )
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Gallon kosong ( 5 )
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Stock pot 32 cm ( 2 pcs )
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Brothpot 40 cm ( 1 pcs )
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Tabung gas 12 Kg ( 2 pcs )
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Chest Freezer 336 ( 1 pcs )
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Chest Freezer 208 ( 1 Pcs )
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Chiller Showcase ( 1 Pcs )
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Mixing bowl 10 cm ( 5 Pcs )
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Mixing bowl 15 cm ( 5 Pcs )
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Baki Besar 1