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
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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Is the set up adequate to the menu
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Are the busiest items at reach
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Adequate amount of ingredients needed
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All food prepped to spec
Pass
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Cockpit theory in place
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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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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 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
Food sampling
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Food is delivered on time
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Food adheres to spec
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Correct ingredients are being used
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All food is well seasoned
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All food is served on the correct crockery
