115Goals in this section can be used with any employees
who are involved in the preparation of food that is to be
directly consumed, such as cooks, chefs, bakers, and
those preparing ready-to-eat meals in various contexts.Cleanliness/Hygiene/Safety
■Prepare preserves and canned goods on premises in
accordance with procedures and standards from
inspection board.
■Follow all safety and health guidelines 100% of the time.
■Notify manager immediately when safety and health
guidelines are violated.
■Leave cooking area in spotless and hygienic condition
at end of shift.
■Rectify safety issues immediately upon observation
when possible.Innovation
■Introduce two new vegetarian dishes to menu each
month.
■Introduce two new featured dishes each month.
■Revise current recipes to eliminate MSG without sacri-
ficing customer satisfaction.
■Conduct pre-meal evaluations of new product items
with at least three staff members and one manager.
■Provide at least three new product item ideas to man-
ager each quarter.Inventory Control/Equipment
■Maintain recipe files so they can be used by other
kitchen staff and replacements.
■Maintain ovens according to factory specifications.Food Preparation
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