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
First Impression
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Does the restaurant looks tidy and organised
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Is the restaurant fully set up
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Are correct and clean uniforms worn by the FOH team
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Is the kitchen clean and organised
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Are correct and clean uniforms worn by the BOH team
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Is the manager present on the floor during the peak time
Line fridges - Sections
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Are all ingredients stored at the correct temperature
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All stored ingredients are in line with par levels for the day
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Are all ingredients fresh
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Are the busiest items at reach
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All food prepped to spec
Pass and Food quality
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Cockpit Theory - Pass fully set up
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Food is being taken off the pass in time
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All food leaving the pass adhered to specification
- Yes
- No
- N/A
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All garnishes/oils ... needed to finish dishes are in place
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Is the pass clean and organised
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All Food is well seasoned
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All Food is served on correct crockery
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Are chefs testing food during the day
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Is the Chef on duty on the Pass during peak shifts
Service
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Does the service runs smoothly
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Comms between BOH and FOH is effective
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Kitchen communication between sections/chefs is clear and effective
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Team brief is in place
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FOH Team brief is informative and food orientated
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Are the right people at the right places at the right times
