ORAGANIZATION STRUCTURE

LEGALLY SECURED 

Kitchen Organisation & Workflow Structure

Criterion 

Are work stations clearly defined (e.g. Garde Manger, Sauce, Pastry)?
Are responsibilities and tasks clearly assigned?
Are there defined production schedules or recipe sheets?
Is mise en place preparation organised and on time?
How is workflow managed during peak service hours?
Are there bottlenecks or idle times?
Are walking routes logical and efficient?
Is communication between stations and the head chef effective?
Are tasks duplicated or poorly coordinated?

 

Goods Receiving, Storage & Preparation

Criterion 

Are goods received with temperature checks and documentation?
Are expiry dates (Best Before / Use By) properly recorded?
Is the storage area clean, dry, and well organised?
Are cold rooms separated by product type (meat, fish, vegetables, etc.)?
Are all products correctly labelled and dated?
Are inventory levels appropriate (no overstock or shortages)?
Is mise en place prepared in advance and stored properly?
Is the handover between storage and kitchen smooth and efficient?

 

Cooking & Production Processes

Criterion

Are standard recipes and portion sizes followed consistently?
Is the material flow logical (raw → cooked → plated)?
Are cooking appliances positioned for optimal workflow?
Are tools and equipment clean and in good working order?
Are there waiting times or workflow interruptions?
Is energy use efficient (equipment switched on only when needed)?
How is food holding or regeneration handled?
Is communication with the service pass clear and consistent? 

Hygiene & Food Safety (HACCP)

Criterion

Do staff wear proper uniforms, hairnets, and gloves?
Are handwashing facilities used correctly and frequently?
Are cutting boards colour-coded and used correctly?
Are temperature logs kept for cold storage and hot holding?
Are refrigerators and work surfaces clean and sanitised?
Are cleaning schedules available and up to date?
Are open foods covered and stored safely?
Is waste separated and disposed of properly?
Are hygiene and safety trainings documented? 

Health & Safety / Ergonomics 

Criterion

Are non-slip shoes and non-slip flooring provided?
Is lighting sufficient at all workstations?
Are work surfaces ergonomically adjusted (height, reach, comfort)?
Are there tripping hazards, cables, or wet floors?
Are knives stored safely and used correctly?
Are fire extinguishers and first-aid kits accessible and known to staff?
Do staff know emergency and fire procedures?