SubCentral Employee Evaluation

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Bread Baking Procedure

• Bread Prediction - Does the employee demon straight knowledge where to get and rad this report.

  Yes

  No

  N/A

• Pulling bread from Frozen state in boxes to Panning. Is the employee recording the correct numbers on open boxes

  Yes

  No

  N/A

• Retarding procedure. Correct numbers on trays? Correct bead types pull edit to thaw including wraps and Flat Breads<br>

  Yes

  No

  N/A

• Seasoning - correct procedures followed, scored correctly, correct numbers followed from Bread Baking Shedule

  Yes

  No

  N/A

• Proofing & Baking Process - Correct procedures followed, correct times followed

  Yes

  No

  N/A

• Bread Storing - Was the bread deformed and stacked with 8 units per tray. Was the stacked bread stored in the Cabinet in the correct space

  Yes

  No

  N/A

• Time process - Did the employee take more than the allocated time to complete these steps.

  Yes

  No

  N/A

• Crediting Bread Units - Can the employee correctly credit on the POS.

  Yes

  No

  N/A

Cookie Baking Procedure

• Panning - was the correct numbers of each flavour panned correctly on a slip at liner?

  Yes

  No

  N/A

• Baking Process - Correct times followed, stored correctly and placed in customer view correctly

  Yes

  No

  N/A

• Crediting Procedure - Can the employee correctly credit on the POS

  Yes

  No

  N/A

Vegetable Preparation

• Vegetable that was prepped - Did the employee follow the correct procedure taking from the box through to labelling the Cambro.

  Yes

  No

  N/A

• Was the prep placed in the fridge using the FIFO System?

  Yes

  No

  N/A

Weighted Protein

• Protein Prepared - was the protein weighed in correctly, Cambro labeled

  Yes

  No

  N/A

• Was the protein placed in the fridge using the FIFO system?

  Yes

  No

  N/A

Bagged Peeparation

• Bagged Item Prepared - was the correct amount placed in the Cambro, with a strainer where applicable, labeled correctly.

  Yes

  No

  N/A

• Was the finished prep placed in the fridge using the FIFO System?

  Yes

  No

  N/A

Do YOU Deserve to work here?

• Does the employee attend all Rostered Shifts?

  Yes

  No

  N/A

• Is the employee in full Subway Uniform during all shifts?

  Yes

  No

  N/A

• Does the employee communicate with the manager in a appropriate and professional manner?

  Yes

  No

  N/A