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■Inspect cooking equipment and verify that it is working
and safe at start of each shift.
■Anticipate ingredient shortages and notify manager at
least 24 hours before an ingredient is exhausted.
■Ensure that no more than 5% of orders need to be
refused due to lack of ingredients.
■Ensure that kitchen utensils are replaced in holders at
all times immediately after use.
■Sharpen cutting knives weekly.Quality
■Cook food to customers’ specifications to their satisfac-
tion at least 90% of the time.
■Cook vegetables so they are crisp, neither hard nor
mushy.
■Prepare food so that customers rate taste and appear-
ance on feedback forms as “above average” compared
with competitors.
■Provide portions that customers perceive as appropri-
ate in size, as indicated by customer feedback forms.
■Ensure that the portions vary no more than 5% by
weight from corporate standards.
■Ensure that all completed orders are picked up within
one minute.
■Ensure that all food items leave the kitchen at appropri-
ate temperatures.
■Maintain consistency across batches: all donuts to be
between 2.5 and 2.6 inches in diameter.
■Ensure that all meals contain proper nutritional value as
outlined in the organization’s food standards.
■Arrange food on serving trays/plates so presentation is
attractive and orderly.
See also:Food Services