MANAGEMENT FUNCTIONS: B.O.H.
Jun 09 Update
DVDs to watch:
B.O.H. Open & Pre-trade: ______/ ______/ ______
B.O.H. After rush & Closing: ______/ ______/ ______
Trainer: Indicate the dates on which the above videos have been / will be watched.
If time allows,it is important that you watch the Fire & Safety video - unassisted.
Exams:
For each video that you watch, you will write a multiple choice test. Write these tests ASAP after each video. Confirm test dates & times with your Trainer.
All tests must be re-written until the pass mark of 90% is achieved.
B.O.H. Management shifts requirements (6 to 7 days):
Opening: 3 to 4 shifts Closing: 3 to 4 shifts
During this week you will perform ALL B.O.H. Management Food Production functions, these will include your B.O.H procedures (checks), quality & productivity management functions, meat cutting & admin. Please note: there are separate assessments that will be completed for Meat cutting, and Financials & Admin.
Practical assessments:
You will be assessed on your Hygiene, Meat Cutting, Admin &Back of House Management skills.
Assessments will be completed through:
OBSERVATION (O) (80%)
QUESTIONING (Q
TESTIMONY (T)
SIMULATION (S)
PRODUCT SAMPLE / EVIDENCE (P)
Assessments will be conducted on at least 2 – 3 occasions.
A tick () indicates that you have correctly performed a task, whereas a cross () means that you either forgot to do a task, or a task has been done incorrectly.
Feedback
You will receive feedback from your Trainer after EVERY SHIFT you have worked (whether you were assessed during that shift or not) in order to help you understand what you have done well, what you need to improve on and what you have forgotten to complete.
Please ask as many questions as necessary to ensure you fully understand what needs to be done differently next time.
This feedback will be given to you verbally and in writing, please sign in the space provided once you have received feedback
TRAINEE: ______(Jun 09)
ASSESSOR: ______
Practical Assessment: BACK OF HOUSE MANAGEMENT PROCEDURES3 Opening shifts, 3 Closing shifts
Assessments to be conducted during the last 2 – 3 occasions each task is performed.
(Meat cutting, Admin, Stock take and Food cost assessments are done separately)
OPENING PROCEDURES: / Method:
O/Q/S/T / A1 / A2 / A3
Checks exterior for the necessary issues / A1 / A2 / A3
Unlocks, switches alarm off, locks door / A1 / A2 / A3
Checks the Diary, reacts appropriately to info / A1 / A2 / A3
Checks daily estimated/ budgeted turnover / A1 / A2 / A3
Has a note book & makes appropriate notes / A1 / A2 / A3
Completes ‘Store Walk Through’: makes notes and takes appropriate action / A1 / A2 / A3
Checks variances & prep sheets – takes action / A1 / A2 / A3
Daily orders are placed & realistic / A1 / A2 / A3
Vector orders are placed & realistic / A1 / A2 / A3
Weekly orders are placed & realistic / A1 / A2 / A3
Determines & packs issues: preps & section top-ups. Records all issues on prep sheets / A1 / A2 / A3
Rotates & Cleans W.I. Fridge / A1 / A2 / A3
W.I. Fridge - deep cleaning (twice a week) / A1 / A2 / A3
Completes Preps on White Board & Plans Green Areas Meeting – in full / A1 / A2 / A3
Conducts effective Green Areas Meeting / A1 / A2 / A3
Issues product to staff / A1 / A2 / A3
Ensures staff check, count & pack issues (FIFO) / A1 / A2 / A3
Follows up on instructions given to staff / A1 / A2 / A3
Checks staff are productive-reassigns tasks if neck. / A1 / A2 / A3
Completes ‘Actual’ column-white board/ prep sheet / A1 / A2 / A3
Checks, weighs & turns front fridge products / A1 / A2 / A3
Handles all product to standard / A1 / A2 / A3
Receives, checks & packs deliveries correctly / A1 / A2 / A3
Invoices: signed, processed, attached to order / A1 / A2 / A3
11h00 17h00 PRE-TRADE CHECKS / A1 / A2 / A3
Starts & finishes at correct times / A1 / A2 / A3
Quality, Quantity & Hygiene checks for all sections / A1 / A2 / A3
Fills & top-ups Sections(stock level not too much/little) / A1 / A2 / A3
Records all issues on correct sheet / A1 / A2 / A3
Temperatures checked using check sheet–follows up on incorrect temperatures / A1 / A2 / A3
Salad valley checked effectively- using check sheet / A1 / A2 / A3
Sets up a “Worker-friendly store” (Enough of everything, and easy to reach) / A1 / A2 / A3
SHIFT CHANGE OVER / A1 / A2 / A3
Manages shift change over effectively / A1 / A2 / A3
Signs Night staff in and Day staff out / A1 / A2 / A3
21h00 AFTER RUSH CHECK / A1 / A2 / A3
Floor section is handed over to alternate manager / A1 / A2 / A3
Issues cleaning material & instructions to staff / A1 / A2 / A3
Tops up sections/notes issues on prep sheet-accurate / A1 / A2 / A3
Counts bulk stock (dry store, fridges, freezer) / A1 / A2 / A3
Completes Bulk sheet accurately / A1 / A2 / A3
Checks Dustbins correctly & thoroughly / A1 / A2 / A3
CLOSING PROCEDURE / A1 / A2 / A3
Counts front stock in all Sections accurately / A1 / A2 / A3
Instructs staff to re-pack, turn & cover all food stuffs / A1 / A2 / A3
Enters issued/closing stock on Pilot & balances stock / A1 / A2 / A3
Prints and inspects Variance report – takes action / A1 / A2 / A3
Records variances in diary, with Rand values lost / A1 / A2 / A3
Prints Prep sheet for opening manager / A1 / A2 / A3
Completes Day end on Pilot / A1 / A2 / A3
Determines & records estimates for prep, fills & orders (on Prep sheets) / A1 / A2 / A3
Checks & completes defrost cycle (system is in order) / A1 / A2 / A3
Places defrost items in Walk In Fridge (FIFO) / A1 / A2 / A3
Places daily/weekly/Vector orders and notes in diary / A1 / A2 / A3
Completes Management Diary / A1 / A2 / A3
Inspects sections, permits staff to change / A1 / A2 / A3
Completes final check using check sheet / A1 / A2 / A3
Switches Alarm on, lights off, door locked / A1 / A2 / A3
PEAK TRADE TIME / A1 / A2 / A3
Manages quality & speed of meal production / kitchen wall co-ordination / A1 / A2 / A3
All products are presented according to standard / A1 / A2 / A3
ADMINISTRATION / A1 / A2 / A3
Prep sheets: fills entered accurately / A1 / A2 / A3
Bulk sheets: completes received orders & issues / A1 / A2 / A3
PILOT: STOCK CONTROL / A1 / A2 / A3
See administration assessment / A1 / A2 / A3
TIME MANAGEMENT: / Poor Average Excellent
Have the following Evidence (P) been attached? / Opening Check Sheet Variance Sheet G.A. Meeting Plan Prep/Estimate Sheet Bulk Sheet Copy of Diary notes Copy of Daily & Vector Orders – placed & received Bulk Prep Yield Sheets Temperature Check Sheets
11h00&17h00 Pre-trade Check Sheets After Rush Check Sheet
Closing Check Sheet Defrost cycle
Practical Assessment Result: Date: ______
Not yet competent Competent (Standard) Competent (Advanced)
Cannot carry out ALL tasks Performs according to pre-scribed Excels at practical tasks, can solve
according to standards standards & specifications problems and plan ahead
______
Trainee Assessor Moderator
MANAGEMENT FUNCTIONS: MEAT CUTTING
Updated Jun 09
Videos to watch:
Meat handling procedures: ______/ ______/ ______
Trainer: Indicate the dates on which the above videos have been / will be watched.
Exams:
You will write a multiple choice test on Meat Handling. Write this test ASAP after watching the video. Confirm test date & time with your Trainer.
All tests must be re-written until the pass mark of 90% is achieved.
Meat cutting shifts requirements:
Meat cutting is a B.O.H. Management function and will therefore be performed during your B.O.H. Management week. Meat cutting will take place daily (6 cutting opportunities). Times for cutting meat will be arranged by your Trainer.
Practical assessments:
You will be assessed on your Meat cutting skills.
Assessments will be completed through:
OBSERVATION (O) (80%)
QUESTIONING (Q
TESTIMONY (T)
SIMULATION (S)
PRODUCT SAMPLE / EVIDENCE (P)
Assessments will be conducted on at least 2 – 3 occasions.
A tick () indicates that you have performed a taskcorrectly, whereas a cross () means that you either forgot to do something, or have done it incorrectly.
Feedback
You will receive feedback from your Trainer after EVERY SHIFT you have worked (whether you were assessed during that shift or not) in order to help you understand what you have done well, what you need to improve on and what you have forgotten to do.
Please ask as many questions as necessary to ensure you fully understand what needs to be done differently next time.
This feedback will be given to you verbally and in writing, please sign in the space provided once you have received feedback.
TRAINEE: ______(Oct 10)
ASSESSOR: ______
MEAT HANDLING & CUTTING PROCEDURES6 Cutting opportunities (To be done every day the Trainee spends in the B.O.H. area)
Assessment to be completed on the last 2 – 3 cutting occasions
MEAT HANDLING PROCEDURES / Method:
O/Q/T/S / A1 / A2 / A3
Delivery vehicle is inspected for over packing, hygiene & temperature purposes / A1 / A2 / A3
Meat order is weighed & checked in correctly, against the invoice. / A1 / A2 / A3
Order is inspected to ensure a quality product is received. / A1 / A2 / A3
Unacceptable meat is returned: dark cutters, blown bags, bags with excessive blood loss, poorly cut steaks, etc. Invoice is adjusted accordingly. / A1 / A2 / A3
The temperature is inspected. If above 8 degrees Celsius, meat is returned & invoice is adjusted. / A1 / A2 / A3
Meat is immediately transferred to cold storage on receiving the order. / A1 / A2 / A3
Meat admin:
Portioned meat- purchased immediately
Bulk: Numbered, dated, recorded in meat register / A1 / A2 / A3
FIFO is practiced when storing packs / A1 / A2 / A3
Meat is packed in an orderly & systematic manner. / A1 / A2 / A3
Shelving is labeled, displaying meat type stored on each shelf. / A1 / A2 / A3
No more than 2 rows of meat are stacked on top of each other (strips & heads) / A1 / A2 / A3
Pre-cut meat – no more than 4 packs are stored on top of each other. / A1 / A2 / A3
Meat containing fat is stored with the fat strip at the side – why? on the shelf / A1 / A2 / A3
Meat packs are handled carefully to avoid damaging meat and vacuum seals. / A1 / A2 / A3
Meat register is updated correctly each time meat is issued for cutting/ to the grill section. / A1 / A2 / A3
Bulk meat is not turned on a daily basis. Why? / A1 / A2 / A3
Q. How long should meat be stored before cutting / A:
A:
Q. How do you determine the levels of meat purchased over a period to ensure correct aging cycle.
O. Steaks are trimmed to spec: rump, sirloin, fillet
Practical Assessment Result: Date: ______
Not yet competent Competent (Standard) Competent (Advanced)
Cannot carry out ALL tasks Performs according to pre-scribed Excels at practical tasks, can solve
according to standards standards & specifications problems and plan ahead
______
Trainee Assessor Moderator
MEAT CUTTING PROCEDURES
6 Cutting opportunities (To be done every day the Trainee spends in the B.O.H. area)
Assessment to be completed on the last 2 – 3 cutting occasions
MEAT CUTTING PROCEDURES / Method:O/Q/T/S / A1 / A2 / A3
HYGIENE & SAFETY / A1 / A2 / A3
Workplace is clean, organized, sanitized, free from rubbish build up, clean as you go, correct cleaning tools & chemicals used / A1 / A2 / A3
Traffic routes are free from obstacles, tasks carried out away from traffic flow, windows & doors / A1 / A2 / A3
Personal hygiene: Closed shoes, apron, standard uniform, hair tied back, hair net, minimal jewelry, hands regularly sanitized, no coughing or sneezing / A1 / A2 / A3
Safe knife practices: Knifes kept sharp, correct knife used, stored in safe place during & after cutting, cutting away from body, no playing around with knives, wiping from blunt to sharp side, not left lying around / A1 / A2 / A3
PREPARING FOR MEAT CUT / A1 / A2 / A3
Equipment set up & laid out before meat is issued (chopping board, knives, sharpener, sanitizer, cloth, scale, meat trays, off-cut trays, packaging, pen, yield sheets, labels) / A1 / A2 / A3
Meat (heads & strips) issued per demand of Prep sheet: Rump, Fillet & Sirloin / A1 / A2 / A3
Bulk sheet / Meat register is updated / A1 / A2 / A3
Total issues weighed per group (total Rump, total Sirloin, total Fillet) & recorded on Yield sheet / A1 / A2 / A3
Meat register is updated / A1 / A2 / A3
Meat removed & placed in sterilized hoyangs / A1 / A2 / A3
Packet- and blood loss weighed & recorded / A1 / A2 / A3
All issued meat are stored in Walk-In fridge (apart from the current strip / head being cut) / A1 / A2 / A3
Check quantity & weights required on Prep sheet before cutting / A1 / A2 / A3
MEAT CUT PROCEDURE / A1 / A2 / A3
Prep Sirloin: remove chain, grizzle, under side fat, nick fat/sinew, eye / A1 / A2 / A3
Prep Rump: remove mouse, grizzle, unnecessary fat, sinew / A1 / A2 / A3
Prep Fillet: remove thin white membrane, connective tissue / A1 / A2 / A3
Off cuts kept separate, weighed, recorded, discard unusable, store usable in sterile place / A1 / A2 / A3
Rump, Fillet & Sirloin are cut to: 150g, 200g, 270g, 500g, other______/ A1 / A2 / A3
Cuts accurately & consistently / A1 / A2 / A3
Cuts attractively / A1 / A2 / A3
Weighs each steak after cutting / A1 / A2 / A3
No undercuts / A1 / A2 / A3
Over cut falls within allowed variance / A1 / A2 / A3
Unacceptable variances trimmed immediately / A1 / A2 / A3
Weighs & records groups of cuts (e.g. all 200g Fillet, all 300g Fillet, all 270g Rump, all 500g Rump, all 200g Sirloin, all 270g Sirloin, etc) / A1 / A2 / A3
Counts & records units (e.g. how many 200g Fillet, how many 270g Rump, etc) / A1 / A2 / A3
Usable Off-cuts are trimmed to Beef strips, keeping Rump, Fillet, Sirloin separate / A1 / A2 / A3
Weigh & record Off-cuts (separate groups) / A1 / A2 / A3
ADMINISTRATION / A1 / A2 / A3
Average portion weight (APW) is calculated & recorded on Yield sheet, separately for each group and their off-cuts / A1 / A2 / A3
Unit costs are calculated for each group of meat & their off-cuts separately / A1 / A2 / A3
Yields are calculated & acceptable / A1 / A2 / A3
All yield sheet recordings are legible, complete, accurate & entered into Pilot / A1 / A2 / A3
Figures transferred to Prep sheet / A1 / A2 / A3
Have the following Evidence (P) been attached? / Prep sheet Meat / Bulk register Yield sheet
Photos of meat cuts
Practical Assessment Result: Date: ______
Not yet competent Competent (Standard) Competent (Advanced)
Cannot carry out ALL tasks Performs according to pre-scribed Excels at practical tasks, can solve
according to standards standards & specifications problems and plan ahead
______
Trainee Assessor Moderator