Our Mission Plan A
To create an environment where absolute guest satisfaction
is our highest priority.
Kitchen opportunities :
1-All kitchen staff must wear our company’s uniform.
2- All items have to be labeled by date of prep, shelf life and prep staff name.
3- Black diamond closing must be validated every nights.
4- Pre-shift for kitchen and have a focus of the day everyday.
5- walk-through in the line and prepare kill list.
6- using CR gloves when using knife for prepping.
7- providing standard sanitizer strips in line.
8- Start implementing HACCP sheets ( Walk-in Cooler, Freezer & Dry Storage, Line Cook
Checklist, Cooling Checklist, Service Station Checklist, Dish Machine/Hand-washing Station
Checklist, Host Checklist, expo checklist.
9- 5 minutes drill for all house stations.
10- Engaging our kitchen team to follow up our new rules and regulations by coaching the
amicably and clarify the importance of them.
11- implementing S.D.S ( safety Data Sheet ).
12- Implementing I.I.P.P. ( Injury Illness Prevention Program ).
13- Having Janitorial chart in the house.