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Goals in this section can be used with anyone who super-

vises staff involved in the preparation of food.

Cleanliness/Hygiene/Safety

■Maintain for the upcoming year a record of zero

instances of salmonella illnesses linked to restaurant.

■Be first to identify any health code violations and rectify

before inspectors arrive.

■Respond to and resolve any inspector concerns that fall

within your control within three days of receipt or as

required by inspector.

■Prepare job aids and reminders for kitchen staff regard-

ing hygiene practices and post them in visible areas.

■Ensure that all members of kitchen staff follow all

hygiene practices 100% of the time.

■Ensure zero validated customer complaints about for-

eign objects in food.

■Maintain zero incidence of kitchen fires.

Cost-Effectiveness/Organization

■Maintain cost of ingredients for each meal to 30% of

total retail cost.

■Schedule food preparation staff to reduce overtime by

20%.

■Schedule staff to meet customer demand, so no cus-

tomer waits more than 15 minutes for a meal.

■Cut total costs for food preparation by 10% in 2005.

■Reduce produce wastage/spoilage by 10%.

■Plan and order ingredients to take advantage of 10%

bulk discount from suppliers.

■Ensure a sufficient supply of ingredients, so that no

Food Preparation—Management

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