EXAMPLE CHECKLIST: PRE-MEAL BRIEFING

To be attended by all kitchen staff

Check on overall appearance and grooming of employees:
 uniforms
 clean and polished shoes
 name tags
 hair (men: clean-shaved)
 hands and fingernails
 make up (women)
 accessories (jewellery, hair clips, etc)
Follow up on outstanding duties from previous shift
Read out and review interdepartmental memos which concern the
employees, e.g.,
 new timekeeping procedure
 incoming V.I.P groups
 food promotions in other restaurants
Discuss points raised by the Executive Chef in the log
book, during daily briefings or Chef morning briefing
Explain the menu of the day and dishes on the buffet (Outlet Chef)
Answer any questions raised by the employees
Choose one subject for a brief training - follow-up (e.g., cooking knowledge)
Review reservations and any group meal arrangement
Follow-up on side duties
 |

EXAMPLE CHECKLIST: DEPARTMENTAL MEETING

Review minutes of the last meeting
Follow up on assignments issued at the previous meeting to outlet employees, e.g.,
training assignments
Review previous month’s/week’s performance
 food revenues against forecast
 food cost against budget
 departmental income, actual and forecast
Review upcoming expected business level
 food and beverage forecast
 budget expenses
 departmental income forecast
Review and discuss problems that have arisen since the previous meeting. Agree
on action plan to solve them and prevent reoccurrence in the future.
Read out and review any guest comments
Review the training programme for the upcoming period
Review major upcoming events in Banquets and other restaurants
Open discussion with the employees - which should be objective, to the point and
results orientated.
POST-MEAL BRIEFING
A post-meal briefing should generally not be necessary. However, it is appropriate when
there has been a major problem which needs reviewing and a rapid solution, or when
exceptional results have been achieved.
The briefing format should be as follows:
 State objectively the problem/situation that has occurred
 Pin-point the exact problem and cause
 Plan and agree a solution to improve the problem and avoid a future occurrence of the
same problem.
EXAMPLE CHECKLIST: MISE EN PLACE INSPECTION
Yes No
Are the mise en place fully set-up according to the restaurant operations for each
particular meal period?
Are the mise en place set up according to the working section plan, or working
table assignments?
Are the mise en place neat and organised?
Is the china used for buffet chipped or stained?
Is the glassware chipped, spotted, or streaky?
Are the condiment containers full and clean?
Are the working table bases, undersides, clean?
EXAMPLE CHECKLIST:
OUTLET CHEF’S OPENING AND CLOSING PROCEDURES

Opening
Check the logbook
Check the cleanliness of the kitchen area, including chiller
Check that the temperature of the chiller / freezer is correct for the storage
Check all light fittings to replace broken bulbs. Ensure that all lamp shades are
straight
Check the mise en place tables are in their proper location and aligned correctly.
Check that the mise en place are set up according to standard
Check all refrigerator to ensure that they are clean and properly stocked
Check with the Outlet Manager for specials and menu items which may be out of
stock or which should be “promoted” and discuss any group business/VIP’s, etc. for
the upcoming meal period
Check staffing levels and duty rosters to ensure that the correct people are on duty
Check employees for grooming, uniform, name tags and overall appearance
Check table reservations, group bookings and special or VIP arrangements
Check that employees have been briefed before service
Check that all side stations are set properly and that all side duties have been done
Check guest history of reservations
Check that the restaurant opens on time
Closing
Check that all side work is completed
Check that all mise en place are fully reset for the next morning or cleared of all
dirty operating equipment (kitchen must be left tidy)
Check that the log book has been completed
Check that instructions have been left for the opening Chef in Charge
Check that the chiller has been properly cleaned and that all food has been covered
and properly stored
Check that gaz stove and oven are closed and cleaned
Check that no maintenance repairs need to be written
Check that all electrical appliances are switched off
Check that all lights are switched off
Check that the kitchen is locked
Check that the kitchen keys are in a secure place / or returned to security
Check that the administration work has been done
Fill in operation history for the day’s / night’s operation
Development Programme for

FOOD AND BEVERAGE |