Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
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Training Managers Name
Shamim Group Day 1 & 2 Training questions
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Day One Training follow up Questions
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Explain the temperature log and what are the required temperature ranges
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Heating meatball temperature 74 degrees (stored 60-74 degrees)
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Explain Sanitizing procedures, three sinks, chemicals, testing sanitizer
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Explain how to use preppy and how to print defrost/prepped and heated stickers
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Demonstrate the Hinge cut
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Glove usage including for frozen and fresh prep
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Explain the correct meat and vegetable formulas
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Complete a weight test with Lettuce & Mozzarella Footling formula
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Explain how to prepare Gluten-Free Wraps
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Explain how to clean the following equipment - Toaster Oven - Oven & Proofer
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Day Two Training follow up Questions
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Complete a one-minute Cash In
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Food Preparation - demonstrate how to prepare tomatoes & Onions
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Demonstrates how to prepare Chicken Teriyaki & Chicken Strips
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Demonstrates how to serve a customer from greeting to closing
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Demonstrates how to enter Bread Credits & Wastage
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Check all products are rotated & in date
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Demonstrate how to prep Seafood Mix & Tuna
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Explains how to redeem points on Subcard
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Explain what is the 3-second rule, confirming with Guests
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What setting do you use to toast, Chicken Classic & Toasties
