Company Name & Address Here Co.

Logo Here

Catering Template Sheets
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Kitchen Opening Checks Kitchen Closing Checks Day Dot Chart Temperature Control Sheet Kitchen Inspection Sheet Kitchen Cleaning Sheet Hazard Analysis & Critical Control Food Wastage Sheet Stock Take Sheet Bar Cleaning Schedule Stock Taken Out Form Bar Wastage Event/Function Planner Day Planner Booking Sheets Roster Cashing Up Invoice Form Quote Form Stock Take Analysis Holiday Request Form Chopping Boards Corrective use Sign Application Form for employment Bar Breakages Kitchen Breakages Signing In Log Sheet Maintenance Record PAT Test Escape & Fire Door Weekly Inspection Emergency Light Testing Log Sheet 31 32 33 34 35 36 37 38 39 40 41 42 43 44 Fire Bell Testing Log Sheet Staff Contact List Staff Pay Received log Bar Stock Analysis All In One Food Order Sheet Fridge Stock Take Till voids & Error Correction Log Sheet Opening & Closing Checks Opening Times Sign Daily Food Preparation Log Sheet Bar Tenders Weekly Diary Chef Weekly Diary Buffet Specification Sheet Telephone Messages Sheet

Co. Logo Here

KITCHEN OPENING CHECKS

• WASH HANDS – CHECK SOAP & PAPER TOWELS
      

• CHECK ALL TEMPS EG, FRIDGES FREEZERS SOUP KETTLE
      

• SWITCH ON COOKING EQUIPMENT
      

• SANITISE ALL WORK SURFACES, CHECK UTENSILS
      

• CHECK ALL BINS ARE CLEAN & HAVE NEW SACKS
      

• ALL DISPOSABLE ITEMS ARE AVAILABLE EG, GLOVES , NAPKINS
      

• MAKE SURE KITCHEN CLOTHS AND OVEN CLOTHS ALSO AVAILABLE
      

• THERE IS NO FOOD PAST ITS USE BY DATE IN FRIDGES
      

• STAFF ARE FIT FOR WORK AND WEARING CLEAN CLOTHES
      

Co. Logo Here

KITCHEN CLOSING CHECKS

•      ALL FOOD IS CORRECTLY LABELED, COVERED & PUT AWAY •      FOOD PAST ITS USE BY DATE HAS BEEN THROWN AWAY •      ALL SERVICES HAVE BEEN CLEANED & SANITISED •      ALL EQUIPMENT HAS BEEN TURNED OFF & CLEANED & SANITISED •      DISHWASHER CLEAN & EMPTY •      ALL DIRTY CLOTHS REMOVED •      CHECK CLEANING SCHEDULE HAS BEEN COMPLETE & SIGNED •      NO FOOD IS LEFT OUT OF FRIDGE EVEN IF FROZEN •      KITCHEN WASTE REMOVED DIRECTLY TO SKIPS, BINS CLEANED WITH NEW BLACK SACK REPLACED

Co. Logo Here

DAY DOT SYSTEM
OUT BY TO

IN

MON TUE WED THU FRI SAT SUN

FRI SAT SUN MON TUE WED THU

TO

TO

TO

TO

TO

TO

28 DAYS TO BE GIVEN TO FOOD THAT IS COOKED & STORED INTO FREEZER

TEMPERATURE CONTROL SHEET
Company Name Here DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT DAY NIGHT FREEZR FREEZR FREEZR FREEZR 1 2 3 4 Fridge 1 Fridge 2 Fridge 3 Fridge 4 Fridge 5

WEEK COMMENCING Fridge 7 DESSERT TROLLEY SOUP >63C SIGNED BY

Fridge 6

MON TUE WED

THU

FRI SAT SUN

DELIVERY CHECKS
Delivery Co.
DATE FROZEN FRESH TEMP<-18C TEMP<8C

FOOD TESTING >75C
TIME DISH TEMP

CORE TEMPERATURE

CORRECTIVE ACTION TAKEN

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

MON TUE WED THUR FRI SAT SUN
PROBE CALIBRATION CHECK
DATE SIGN MELTING ICE 0C BOILING WATER 100C

Delivery Co.
DATE

FROZEN FRESH TEMP<-18C TEMP<8C

Sanitise probe after use

.

buzzing. Floor Damage DATE ANY DAMAGE FOUND NO YES IF YES WHAT ACTION TAKEN? PESTS AREA BEHIND FRIDGES BIN STORE AREA DRY STORE FLOUR BIN WINDOWS UNDERNEATH DOORS DISHWASHER AREA Look for small foot prints.To be completed Monthly Company Logo Here Week Commencing _____________ KITCHEN INSPECTION SHEET STRUCTURAL AREA BIN AREA WALLS FLOORS TILES PAINTWORK MACHINERY DOORS WINDOWS Look for Cracks. Retain on site for 6 Months Signed by Kitchen Manager ____________ . maggots cockroaches. nests. eggs. loose srews. bent or rusty cutlery. rust. Broken Tiles. gnawed smear marks urine stains bad smells insects. ants DATE ANY PESTS FOUND NO YES IF YES WHAT ACTION TAKEN? OTHER AREA CUTLERY PLATES COOKING UTENSILS BRUSHES PIZZA PEEL SCREWS BROKEN GLASSES DATE ANY DAMAGE FOUND NO YES IF YES WHAT ACTION TAKEN? Look for cracks or chips in plates. broken cooking spoons.

hoods. Gullies Dishwasher area including machine Food Prep Surfaces & boards Combi Ovens. Grease Filters Walls. tables (inc legs). Can Opener Serving Area Fridges/ Freezers Seals/ handles Waste Bins Sinks & Basins Floors. Mixers . griddles. castors. storage containers Food Storage Containers Fridges. Ice Machine Canopies. Bainmaries Dish cloths & Tea towels Probe Thermometer Mops & Cloths Ovens. fryers Food store shelves. grills.KITCHEN CLEANING SCHEDULE ITEMS TO BE CLEANED Microwave ovens Slicers. Tiles. Freezers. paintwork CHEMICALS USED Company Logo Here WEEK COMMENCING How frequently After Using After Using After Using Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily/Weekly Weekly Weekly Weekly At Least Weekly At Least Weekly MON TUE WED THU FRI SAT SUN Kitchen Manager to Sign Weekly when cleaning standards Checked & Satisfactory Name________________ Signed _________________ Retain on Site for at least 6 months Date___________ . Drains.

check all the ingredients in the dish (& what they contain).Company Logo Here HAZARD ANALYSIS & CRITICAL CONTROL RECIPE SHEET DISH NAME. Portions Ind. Display on buffet max 2hrs b4 discard or return to fridge at 1-4C Discard all food when day dots expire .probe core Cut meat to check thoroughly cooked inside Hot hold at above 65c Cool ASAP within 90mins Date & Label & store at 1-4C in fridge. Label & Defrost overnight at 1-4C in fridge. Check Temp. Portion Cost Total Meal Cost Gross Profit% Selling Price Critical Care Points (CCPs) BEWARE Cross Contamination : Sanitise Surfaces & Utensils after Use With all Raw foods 1 2 3 4 5 6 7 8 9 10 11 Cook to 75c. Do not reheat more than once. DATE INGREDIENTS QTY COST TICK IF DISH CONTAINS… PEANUTS NUTS GLUTEN (Coeliac Disease) MUSTARD CELERY (Celeriac) DAIRY EGGS FISH SHELLFISH SESAME SEEDS SULPHUR DIOXIDE PEPPER SOYA SAFETY POINT! If someone asks if a dish contains a certain food. thicken a sauce and to make a garnish or salad. maximum 3 days COOKING METHOD TICK APPROPRIATE BOXES BOILING OVEN COOKING GRILLING FRYING STEAMING GARNISH Reheat to 75C. DISH COSTING Total cost No... maximum 3 days Label 'Best Before' 1 month hence & store below -18 in freezer Date. as well as what you use to cook the dish.

CO. LOGO HERE FOOD WASTAGE SHEET DATE PRODUCT NAME QTY REASON WHY? .

Supplier Name here Tel/FaxNo. AccountNo. Comapany Rep Name Delivery Days Product Description STOCK TAKE DATE DELIVERY DAY/DATE MINIMUM PACKAGE STOCK QTY STOCK CODE STOCK PRICE IN Stock Order QTY IN Stock Order QTY IN Stock Order QTY IN Stock Order QTY IN Stock Order QTY IN Stock Order QTY Ordered & Signed By .

.

Pourer's & Measures Servery Counter Garnish Dispenser & Ice Bucket Waste Bins Sinks & Basins Floors. storage containers Underneath Fridges and work area Inside Fridges & Ice Machine Wash & sanitise Bins Walls. Gullies Dishwasher area including machine Dish cloths & Tea towels Fridge doors Glass & Handles Coffee Machine & waste box Company Logo Here WEEK COMMENCING MATERIALS FREQUENCY MON TUE WED THU OR METHOD FRI SAT SUN After Use After Use After Use Daily Daily Daily Daily Daily Daily Daily Daily Daily Daily Underneath glasses Bottle shelves. paintwork Daily/Weekly Weekly Weekly Weekly At Least Weekly At Least Weekly Manager to Counter Sign Weekly when cleaning standards Checked & Satisfactory Name________________ Signed _________________ Retain on Site for at least 6 months Date___________ . Drains. castors. table (inc legs).BAR CLEANING SCHEDULE ITEMS TO BE CLEANED Optics. Tiles.

Co. Logo Here STOCK OUT FORM ITEMS TAKEN OUT OF STOCK Name/ Signature DATE Signed & Checked by Manager .

LOGO HERE DRINK WASTAGE SHEET DATE PRODUCT NAME QTY REASON WHY? .CO.

No TRANSPORT Requirements Will Parking Attendants be required ACCOMODATION Requirements FOOD & DRINK Requirements DÉCOR Requirements ENTERTAINMENT/DJ Requirements ANY SPECIAL Requirements Address. 07/29/2011 .Summary of Event EVENT NAME….Guests attending Ceremony No. Guests (DAY) Arrival Time of Guests Arrival of Bride if applicable No. LOGO HERE PROFILE OF AUDIENCE EXPECTED Formal/Informal Business Local/Government Private/Family Approx Age Group Men/Women Or Both BUDGET ADDRESS OF EVENT/ LOCATION LOCATION CONTACT Name/Tel. Town/City PostCode Tel. DESCRIPTION… CONTACT DETAILS Name of Business/Company Name of Organiser Business Name Address Town/City Post Code Home Tel Work Tel Mobile Tel Email Address ATTENDANCE/ARRIVAL Day of Event eg. No. Friday Date of Event Type of Event Ceremony Start Time Ceremony End Time No. Guests (EVENING) Arrival Times of Evening Guests Duration of Event (HRS) Will Seating Plan be required Capacity of Venue Disability Access Transport Routes CATERING COMPANY USED/REQUIRED CO.

No.. Town/City PostCode Tel. LOGO HERE E EXPECTED LOCATION Name/Tel.No ments nts be required uirements ments Address. 07/29/2011 .

EVENT WAITING STAFF 9:00 9:15 9:30 9:45 10:00 10:15 10:30 10:45 11:00 11:15 11:30 11:45 12:00 12:15 12:30 12:45 13:00 13:15 13:30 13:45 14:00 14:15 14:30 14:45 15:00 15:15 15:30 15:45 16:00 16:15 16:30 16:45 17:00 17:15 17:30 17:45 18:00 18:15 18:30 18:45 19:00 19:15 19:30 19:45 20:00 20:15 20:30 20:45 21:00 21:15 21:30 21:45 22:00 22:15 22:30 22:45 23:00 23:15 23:30 BAR STAFF KITCHEN STAFF DATE ENTERTAINMENT COORDINATOR EVENING AFTERNOON MORNING .

23:45 0:00 .

NOTES TIME Deposit/ Paid DAY CVRS TIME Deposit/ Paid DATE CVRS TIME Deposit/ Paid CVRS .

logo here Date How many bookings MON TUE WED THUR FRI SAT SUN KITCHEN AM PM AM PM AM PM AM PM AM PM AM PM AM PM CLEANERS AM PM AM PM AM PM AM PM AM PM AM PM AM PM WAITERS AM PM AM PM AM PM AM PM AM PM AM PM AM PM BAR STAFF AM PM AM PM AM PM AM PM AM PM AM PM AM PM OTHER AM PM AM PM AM PM AM PM AM PM AM PM AM PM RECEPTION AM PM AM PM AM PM AM PM AM PM AM PM AM PM .co.

. .OTIII Number: Name of Server: Day: Date: Float Given £50= £ £20= £ £10= £ £5= £ £2= £ £1= £ 50p= £ 20p= £ 10p= £ 5p= £ 2p= £ 1p= £ . . . . . . . . . . . . . Cash Total = £ . . Cash Total = £ . . . . . D/C/C Slips = SUBTOTAL = LESS FLOAT = TOTAL TAKE = TILL READING = VARIANCE (+OR-) = Signed (Server): Signed (Manager ): Signed (Server) : Signed (Manage r): . . . . . . . . . £20= £ £10= £ £5= £ £2= £ £1= £ 50p= £ 20p= £ 10p= £ 5p= £ 2p= £ 1p= £ Till Count .

Address. Tel & Email EVENT NAME…. DESCRIPTION… ITEM DESCRIPTION ITEM QTY CODE COST ££££££££££££££££££££££££££££££££££££££- SUBTOTAL VAT INVOICE TOTAL .INVOICE Co. Logo Here Co.

QUOTE Co. Tel & Email EVENT NAME…. Address. Logo Here Co. DESCRIPTION… ITEM DESCRIPTION ITEM QTY CODE COST ££££££££££££££££££££££££££££££££££££££- SUBTOTAL VAT QUOTE TOTAL .

00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0. LOGO HERE GRAND TOTAL VALUE OF STOCK £0.00 £0.00 FOOD/DRINK STOCK ANALYSIS ITEM STOCK CODE STOCK PRICE IN STOCK VALUE £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.DATE CO.00 .00 £0.00 £0.00 £0.00 £0.

00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.£0.00 £0.00 £0.00 £0.00 £0.00 £0.00 .00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.

00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 .00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.£0.

00 £0.00 £0.00 £0.00 £0.00 £0.00 .£0.

LOGO HERE HOLIDAY REQUEST FORM NAME WORKPLACE/DEPARTMENT NUMBER OF DAYS REQUESTED FIRST DAY & DATE OF HOLIDAY LAST DAY & DATE OF HOLIDAY FIRST DAY RETURNING TO WORK NUMBER OF DAYS OUTSTANDING IN CURRENT YEAR APR TO APR AFTER TAKING THE ABOVE APPLICANTS SIGNATURE HEAD OF DEPARTMENT SIGNATURE MANAGERS SIGNATURE APPLICANTS MUST HAVE THIS AUTHORISED FORM SIGNED BEFORE HOLIDAY IS TAKEN! .CO.

CO. LOGO HERE CHOPPING BOARDS CORRECTIVE USE COOKED MEATS RAW MEATS FRUIT VEGETABLES BREAD & DAIRY FISH .

Application Form co. logo here Position Applied For: Please complete the following in BLOCK CAPITALS: Full Name: Address Telephone Number: Date of Birth: Title: Mr/Mrs/Ms/Miss Post Code: Mobile: Age: Please give details of employment both currently & over the last 3 years (full & Part time) Company Name & address Employed Position Held dates (from & (full/Part time) until) Roles Leaving reasons Have you ever suffered from any serious injury or illnesses? If so please give details Are you available to work the following periods: Lunch Times Evenings Week Ends Statutory Bank Hol YES YES YES YES NO NO NO NO YES NO Please give the name & address for reference Name: Address: Telephone: I declare that the above information is correct Name: Address: Telephone: Signed: Date: .

LOGO HERE BAR BREAKAGES SHEET DATE ITEM NAME QTY REASON WHY? .CO.

LOGO HERE KITCHEN BREAKAGES SHEET DATE ITEM NAME QTY REASON WHY? .CO.

LOGO HERE SIGNING IN LOG SHEET DATE NAME SIGNATURE TIME SIGN OUT TIME .CO.

.

Logo Here RECORD OF MAINTENANCE WORK ZONE (IF APPLICABLE DEVICE If Applicable Reason For Work Work Carried Out Further Work Required Signature DATE TIME .Co.

.

. Date. Location.PAT Testing Log Client. Lead Case Fuse Co. Item Description Item No.. Logo Here Insulati Flash on Test Test Load Test Pass/ Fail Engineers Name Next Test Date ..

Escape Routes & Exit Doors.Weekly Inspection Escape Route & Sat/ Exit Door Unsat Description Co. Logo Here Date Remarks Signature Date Signed Rectifie Complet d e .

Co. Logo Here ZONE (IF APPLICABLE EMERGENCY LIGHT TESTING LOG Details of Test Satisfactory OR Defective Remarks Signature DATE TIME .

co. Satisfactory/ Unsatisfactory Remarks Signed . logo here FireBell Testing Log Date DESCRIPTION OF AREA DC UNIT No.

Co. MOBILE . Logo Here STAFF CONTACT DETAILS DEPT NAME ADDRESS HOME TEL.

Co. Logo Here STAFF PAY RECEIVED LOG WEEK COMMENCING DEPARTMENT DATE NAME PAY RECEIVED YES/NO SIGNATURE .

00 £0.00 £0.00 £0.00 £0.00 .00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0. Product Description BAR STOCK ANALYSIS Qty Per Case Price per btl IN Stock TOTAL STOCK VALUE IN Stock £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.LOGO HERE DATE Name.00 £0.00 IN Stock CELLAR BAR 1 BAR 2 BAR 3 BAR 4 IN Stock IN Stock TOTAL VALUE £0.CO.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.

00 £0.00 £0.00 £0.00 .00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.£0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.

00 £0.00 £0.00 £0.00 £0.00 £0.£0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 £0.00 .

No DRY STORE Seafood Co. Tel.No . Lettuce Butchers Tel.No FROZEN Herbs Dairy Tel. Tel.No Supplier Name Tel.No Vegetables Another Supplier Tel.Week Commencing_______________________ Veg Order Supplier Name Tel.No Supplier Name FRESH Tel.

.

STORE CUPBOARD FRIDGE 1 IN ORDER STOCK FRIDGE 3 IN STOCK ORDER FRIDGE 4 IN STOCK ORDER FRIDGE 5 IN STOCK ORDER FRIDGE 6 IN STOCK FRIDGE 7 FRIDGE 8 IN STOCK ORDER FRIDGE 9 IN STOCK ORDER Product Description IN STOCK ORDER ORDER IN STOCK ORDER .CO .LOGO HERE Date..

CO. LOGO HERE TILL VOIDS & ERROR CORRECTIONS RECORD LOGS DATE DAY WEEK COMMENCING ITEMS CORRECTED OR VOIDED REASON FOR CORRECTION SIGNED Restaurant Manager to Counter Sign Weekly Name________________ ate___________ D .

LOGO HERE OPENING & CLOSING CHECKS MON SE PE N WEEK COMMENCING TUE SE PE N C LO WED SE PE N C LO THU SE PE N C LO FRI SE PE N C LO SAT SE PE N C LO SUN PE N O C LO SE DATE DOORS OPEN/CLOSED HEATING LIGHTS OPEN/CLOSED SIGN BAR FRIDGE LIGHT KITCHEN EQUIP BACKGROUND MUSIC AD BOARD IN/ OUT ALL STAFF SIGNED OUT COFFEE MACHINE FIRE EXIT DOORS TILLS FIRE EXIT DOORS ANSWER PHONE KICHEN LOGS COMPLETE BAR LOGS COMPLETE ALARM SET C LO O O O O O Restaurant Manager to Counter Sign Weekly Name________________ ate___________ D O .CO.

O SE .

2.10PM 5PM .2.10PM 5PM .10PM 5PM .30PM 12 .30PM CLOSED 5PM .10PM 5PM . LOGO HERE OPENING TIMES LUNCH EVENING MON TUE WED THUR FRI SAT SUN 12 . 01234 123456 .10PM 5PM .2.2.CO.30PM 12 .2.30PM 12 .2.10PM TEL.30PM 12 .30PM 12 .10PM 5PM .

Food Preparation Log Sheet Co. Logo Here Core Made on Temp >75 Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Chef Initials Food Prepared Discard on Comments .

co. logo here HEAD Bar Tenders Weekly Diary Week commencing Notes Cleaning Log Stock Take Opening checks Closing checks Monday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Tuesday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Wednesday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Thursday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Friday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Saturday Name Signed Cleaning Log Stock Take Opening checks Closing checks Notes Sunday Name Signed .

co.What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Thursday Notes Name Any problems or changes .What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Tuesday Notes Name Any problems or changes .What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Sunday Notes Name Signed .What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Friday Notes Name Any problems or changes .What did you do? Cleaning Log Temp Logs Opening checks Closing checks Monday Notes Name Any problems or changes .What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Saturday Notes Name Any problems or changes .What did you do? Signed Cleaning Log Temp Logs Opening checks Closing checks Wednesday Notes Name Any problems or changes . logo here HEAD Chefs Weekly Diary Week commencing Any problems or changes .

PERSONS DESCRIPTION OF FOOD REQUIRED AMOUNT/ PORTIONS AMOUNT TO BE ORDERED DELIVERED PREPPED .BUFFET SPECIFICATION SHEET FOR KITCHEN CO. LOGO HERE COMPANY NAME DATE TIME OF ARRIVAL TO BE READY FOR.. NO.

NO FAX FOA NOTES & MESSAGES .TELEPHONE CALL MESSAGES CALLED ON… DAY DATE TIME NAME TEL.NO FAX FOA NOTES & MESSAGES CALLED ON… DAY DATE TIME NAME TEL.NO FAX FOA NOTES & MESSAGES CALLED ON… DAY DATE TIME NAME TEL.NO FAX co. logo here FOA NOTES & MESSAGES CALLED ON… DAY DATE TIME NAME TEL.

Sign up to vote on this title
UsefulNot useful