Page 19 - Management Training_8-22-17_PRISMA_Neat

CULTURE OF HOSPITALITY

After completing the below task please check, date and have the EC/GM sign.
To ensure you complete each task, you will need the following items prior to starting your BOH training.

Prep List
Line Check Sheet
Temperature Chart
Recipe Books
Opening and Closing Chef Duties

Every item must be prepped and tasted during prep. Every line item must be made and tasted.
Task Date EC/GM Signature
Prep Items Completed
Line check sheet
Prep Items Completed
Line check sheet
Hands on Station Training
All stations worked
Food Storage
FIFO
Proper storage
Rotation
Proper labeling
Understands Proper Cooling Procedures
Times
Temperatures
Storing
Food Ordering
Assisted in
Pars
On hands
Receiving Food Orders
Properly checking in
Quality
Weight requirements
Completed Station Training
Opened station
Closed station
Produced food
Line Check Understanding
Temps
Quality
Quantities
Tasted all food
Conducted with:
Completed Prep Tests
Completed Station Tests
Basic Expo Training
Proper communication
Plate presentation
Quality
Proper spec.
Basic Expo Training
Date completed
Conducted by:
BOH Strengths (for GM to complete)

17
Revised October 2016 17