Shamim Group Open & Close follow up Training Questions

Prepared by

Complete a 1-minute cash in at the start of the shift

Check daily bread usage chart if another bake is required

Can perform end of day tasks on the POS

Retard bread for the morning following the 12 steps to perfect bread every time

Turn all items off including fans, lights, sandwich unit, speed oven, hot well etc.

Check all products are rotated, dated & in date

PM Temperature check is completed & logged

All cleaning tasks are completed on the closing checklist

Sink area is set up with sanitiser at the correct pH level, same with bucket & spray bottle

Perform a final walkthrough to ensure everywhere is clean and ready for the next morning before locking the doors

All required equipment is switched on - Oven, Sandwich Unit, Hot well

All Cookie flavours are baked before Bread is ready to be baked

Breads are being baked following the 12 steps to perfect bread every time

3 compartment sink is set up sanitiser is at the correct pH level, same with bucket & spray bottle

Demonstrates how to enter Bread Credits & Wastage

Check all products are rotated & in date

Stock the sandwich unit in order (checking dates as you add in and making a kill list)

Meat Balls are heated to 74 degrees before being placed in the Hot well

Complete open procedures on the POS money balances the same with Bread count

Perform a final walkthrough to ensure everywhere is clean and ready for business before unlocking the doors

AM temperature checks to be completed & logged