Wildwood Kitchen

• Audit Title

• Conducted on

  Date
• Location
  Address

Pass

• Clean and tidy pass

  Yes

  No

  N/A

• No prep tubs on display

  Yes

  No

  N/A

• Pizza cutters clean in sanitizer

  Yes

  No

  N/A

• Ticket spikes ready for service

  Yes

  No

  N/A

• Ticket machines ready with fresh till roll for back up

  Yes

  No

  N/A

Service

• Head chef briefed the FOH team & given them a low food cost dish to upsell

  Yes

  No

  N/A

• Is the kitchen team ready and cleaned down 15min before service

  Yes

  No

  N/A

• Chefs are not smoking in cite service hours 12-2.30, 7-9

  Yes

  No

  N/A

• Are the chefs working clean and tidy through the shift

  Yes

  No

  N/A

• Are correct chopping boards being used in and out of service

  Yes

  No

  N/A

• Food to spec and presented to a high standard

  Yes

  No

  N/A

• Focus on a section/chef, coach& train during service and give feedback

  Yes

  No

  N/A

• Keeping eyes on chefs handling cooked and raw foods

  Yes

  No

  N/A

• Always have a positive attitude and share the motivation to the kitchen team

  Yes

  No

  N/A

Stock

• Everything on the core menu

  Yes

  No

  N/A

• Everything available for specials

  Yes

  No

  N/A

• Are the sites using the correct suppliers

  Yes

  No

  N/A

• Is there enough prep being done and not over prepping

  Yes

  No

  N/A

• Go thru the food tracker making sure the restaurants are using it correctly

  Yes

  No

  N/A

• No shop bought items

  Yes

  No

  N/A

• Are the chefs portioning and blue bagging

  Yes

  No

  N/A

• Do the sites have working scales and are they using them

  Yes

  No

  N/A

• Chemicals are not being over-ordered

  Yes

  No

  N/A

BOH inspection

• Chefs in correct uniform, clean hats and shaven

  Yes

  No

  N/A

• Fridges clean and tidy and good stock rotation

  Yes

  No

  N/A

• Date labels correct

  Yes

  No

  N/A

• Stock level and freshness are good

  Yes

  No

  N/A

• Floors, doors, walls and junctions and behind fridges clean

  Yes

  No

  N/A

• All chopping boards in good order and don't need replacing

  Yes

  No

  N/A

• Specs available and visible, specials specs are being followed

  Yes

  No

  N/A

• Equipment clean

  Yes

  No

  N/A

• Storage areas tidy

  Yes

  No

  N/A

• Cold room tidy and clean, raw meat below etc

  Yes

  No

  N/A

• Stock in fridges and cold room fresh and not excessive

  Yes

  No

  N/A

• Frying oil clean, no build up of grease and fat

  Yes

  No

  N/A

• Fresh mob heads and empty buckets are stored away, wet floor signs available

  Yes

  No

  N/A

• Oven and ventilation clean

  Yes

  No

  N/A

• Any stock shortages and have manager/ floor staff been informed

  Yes

  No

  N/A

• Sanitizer bottles and blue roll ready for day

  Yes

  No

  N/A

• No chipped or broken crockery

  Yes

  No

  N/A

Managerial

• Checklists completed and accurate, daily and previous week

  Yes

  No

  N/A

• Invoices kept in a safe place

  Yes

  No

  N/A

• Head chef read the newsletter and understands specials for that month

  Yes

  No

  N/A

• Spec knowledge of Specials & Food quality questions

  Yes

  No

  N/A

• Check rota for evidence of head chef using hours efficiently

  Yes

  No

  N/A

• Check that key kitchen members are working on key shifts

  Yes

  No

  N/A

• Any maintenance issues are known of and actioned or communicated to Area Manager

  Yes

  No

  N/A

• Correct order sheets are being used

  Yes

  No

  N/A

• No glass in the kitchen, if so needs to be below knee level

  Yes

  No

  N/A

• Head chef holiday dates checked and communicated to Area Manager

  Yes

  No

  N/A

• Have all kitchen staff covered basic food hygiene

  Yes

  No

  N/A

• Smoking/ bin area clean and tidy

  Yes

  No

  N/A

• Staffing issues in the kitchen

  Yes

  No

  N/A