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Inspection

Menu Planning and Design

Menus are planned in a timely manner, taking into account financial and customer requirements.

Managers and employees are involved in the menu planning process

Menus enhance the projected image of the restaurant and the overall concept

Menus offer variety and appeal to a broad range of tastes

Special dietary needs are adequately catered for

Menu items are nutritious, well- balanced and reflect current healthy eating trends

Menus avoid repetition of ingredients

Seasonality and availability of items are considered when planning menus

Kitchen personnel have the required skills/knowledge to confidently and consistently produce dishes to a high standard

Kitchen storage and production resources are sufficient

All dishes are represented by a standardized Menu Recipe Card

Effects on food cost and profit margins are addressed

Potential effects of new menus on average guest spend is explored

Menus are designed that achieve gross margin and profitability targets

Menu planning adequately balances innovation and creativity with financial logic

Kitchen Service Preparation

All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes

Chefs are familiar with the preparation for the different dishes

Chefs are familiar with all the equipment needed in preparation

All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service

Special requirements for each section are highlighted

Food production personnel are fully competent in the preparation of the required dishes

They adhere to all hygiene and safety procedures at all times

Their work area is clean and tidy at all times

They assemble all appropriate ingredients in advance to ensure efficiency and work productivity

Initial preparations are completed efficiently and items are stored correctly until required

Crockery is correct, clean, polished and not damaged

Crockery is placed in hot box one hour prior to service. Dishes are prepared in accordance with standard recipes

Senior chef leads kitchen service from the pass

All orders are dictated to by the chef

Every dish is checked by senior chef before leaving the pass for presentation, quality and portion accuracy

Equipment is kept in a clean and safe state at all times

Dishwashing machines are checked for cleanliness before use and maintained

Water is changed at least twice a day and is at the correct temperature at all times

Correct quantities of detergent and rinse aid are safely used

Waste disposal facilities are effectively used

Waiting staff correctly and safely clear, stack and sort crockery, cutlery, and glasses

Breakages are recorded and careless breakages are noted and action taken

Kitchen Hygiene

Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to

Designated personnel are allocated to monitor cleaning standards on a daily basis

Food storage regimes are adhered to

Regulatory checks, controls, and records are maintained

All refrigeration, cooking and holding temperatures are monitored as required

All food is prepared and served in line with defined requirements

Only designated cleaning cloths and materials are used

All equipment is handled and stored in line with defined requirements

Any illnesses or infections are reported immediately to superiors.

Food production personnel do not engage in any unhygienic work practices.

The correct method is followed for waste storage and disposal.

Food Storage Management

Storerooms and equipment are kept clean on an on-going basis; regular deep cleaning is implemented

Storage area is kept dry, cool and well-ventilated

Cardboard boxes/packaging are disposed of correctly

Correct temperatures are maintained at all times

Adequate pest control measures are in place

Dry goods are stored at least 0.20 meters above the floor on pallets and shelving

Fats and oils are stored away from strong-smelling foods

Goods are properly arranged and displayed

Storerooms have sufficient space and storage shelving for the quantities of stock held

Storerooms have adequate lighting for safe access/use

Cleaning agents are stored in a safe, cool and dry place away from heat sources

Separate storage areas are allocated for toxic and non-toxic items

Cases are not stacked too high and are easily accessible

Storerooms are locked when not in use

All items are stored by product

Stock rotation is strictly adhered to

All perishable goods are kept in a cool, dry place

Fridges are deep cleaned regularly and tidied daily.

Fridges are free from bad odors at all times.

Fans are clean, free from ice and working correctly.

Food is placed on labeled trays and properly stored.

Fridge gas is checked every 3 months

Cooked or ready to eat foods are not stored in the same refrigerator as raw foods, unless covered and segregated

Raw food is not stored above cooked or ready to eat foods

High risk foods and prepared vegetables are stored in refrigerated storage or in a deep freezer

Completion

Overall Assessment

Name & Signature of Assigned Employee

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