Audit
Clean and tidy pass
No prep tubs on display
Pizza cutters clean in sanitizer
Ticket spikes ready for service
Ticket machines ready with fresh till roll for back up
Head chef briefed the FOH team & given them a low food cost dish to upsell
Is the kitchen team ready and cleaned down 15min before service
Chefs are not smoking in cite service hours 12-2.30, 7-9
Are the chefs working clean and tidy through the shift
Are correct chopping boards being used in and out of service
Food to spec and presented to a high standard
Focus on a section/chef, coach& train during service and give feedback
Keeping eyes on chefs handling cooked and raw foods
Always have a positive attitude and share the motivation to the kitchen team
Everything on the core menu
Everything available for specials
Are the sites using the correct suppliers
Is there enough prep being done and not over prepping
Go thru the food tracker making sure the restaurants are using it correctly
No shop bought items
Are the chefs portioning and blue bagging
Do the sites have working scales and are they using them
Chemicals are not being over-ordered
Chefs in correct uniform, clean hats and shaven
Fridges clean and tidy and good stock rotation
Date labels correct
Stock level and freshness are good
Floors, doors, walls and junctions and behind fridges clean
All chopping boards in good order and don't need replacing
Specs available and visible, specials specs are being followed
Equipment clean
Storage areas tidy
Cold room tidy and clean, raw meat below etc
Stock in fridges and cold room fresh and not excessive
Frying oil clean, no build up of grease and fat
Fresh mob heads and empty buckets are stored away, wet floor signs available
Oven and ventilation clean
Any stock shortages and have manager/ floor staff been informed
Sanitizer bottles and blue roll ready for day
No chipped or broken crockery
Checklists completed and accurate, daily and previous week
Invoices kept in a safe place
Head chef read the newsletter and understands specials for that month
Spec knowledge of Specials & Food quality questions
Check rota for evidence of head chef using hours efficiently
Check that key kitchen members are working on key shifts
Any maintenance issues are known of and actioned or communicated to Area Manager
Correct order sheets are being used
No glass in the kitchen, if so needs to be below knee level
Head chef holiday dates checked and communicated to Area Manager
Have all kitchen staff covered basic food hygiene
Smoking/ bin area clean and tidy
Staffing issues in the kitchen
