French Fries
SOC - Quality Food and Beverages
French Fries
LOAD
SHAKE
REMOVE
SALT
BAG
Are You Ready to Work?
Bag
Relevant eLearning module has been completed • © Uniform neat and clean, name badge, apron and hairnet in place (where applicable) • © Hands are washed using the 5 step method and dried thoroughly whenever they •
Correct bagging procedures followed - picks up scoop and fry box or bag, inserts scoop, •
could have been contaminated and following the timed hand-washing system
Station Preparation © Checks equipment settings. Checks product setting, temperature and time is set • correctly
© Baskets and skimmers checked for broken or loose wires and a manager is • informed if they are damaged © Oil is filled to normal level line and is in good condition • Skimmer and pot available • © Fry scoop and Accusalt available • © Any problems with quality or stock levels are reported to a Manager •
Load
holds scoop and package, fills scoop, tilts scoop, raises scoop
Fills fry box or bag correctly, does not under-fill • Ensures all fries served meet Gold Standard • Checks FIFO is used when front counter staff take fries • Fries available as per customer demand and levels maintained as set by level charts • © Fries are served within 5-minute holding time, or discarded into a red waste bin •
Station Maintenance Carries out secondary responsibilities to a high standard • © Area is kept clean and tidy using clean sanitised red border cloths. Cloths kept in • appropriate pots and changed at least every 30 minutes or when soiled
Identifies issues with low stock levels and informs manager immediately • © Cleans any oil spills immediately to prevent slips or falls and reduce fire risks • Places Caution Wet Floor signs near areas to be mopped and removes when dry. • Reacts to spills quickly
© Correct procedures followed when filling fry dispenser - opens bag carefully to avoid • pieces of plastic falling into the hopper, fries are handled with care, returns unused fries to freezer Adheres to fry dispenser holding time and ensures fries are cooked from frozen • Appropriate load setting is selected for volume of business • Takes basket from dispenser and gently lowers basket into vat, ensuring all fries are • fully submerged Activates timer •
Shake Lifts basket out of oil and shakes basket when timer sounds • Deactivates timer •
Remove Lifts basket and allows to drain for a maximum of 10 seconds • Checks product • Shakes basket • Transfers to salting tray of fry station •
Salt Salts fries by tipping Accusalt dispenser without shaking 8inches/20cm above Fries • Mixes salt into fries • Replaces basket •
PM and Cleaning tasks are performed as per PM and Cleaning Cards • © Cleaning never takes place above open food or food packaging • © Chemicals are stored in correct containers away from food, food packaging, food • equipment and utensils
Vats are skimmed regularly • Sprays fry scoop every 30 minutes and cleans using 4-step method every 4 hours vat • covers used where appropriate
Vat covers used where appropriate •
Delivering a Great Customer Experience Treats all crew and customers with courtesy and respect • Acknowledges al customers within 2 meters with a smile or greeting • © Clearly and pleasantly communicates and acknowledges requests and helps maintain • Crew morale
Values feedback to make it right for customers • Values customers’ time and works with a sense of priority to ensure the customer • receives their order in a fast and friendly manner
Treats food with care • Consistently demonstrates Vital Ingredients behaviour and has a positive impact on • • • • •
the customer experience. Examples include: Exceeding customer expectations at every opportunity Interacting with customers at every opportunity Treating fries with care throughout the cooking process Ensuring that the food prepared is Gold Standard
Remember there are other ways in which Crew can demonstrate the Vital Ingredients
Appreciative and Constructive Feedback Section Strengths
Which procedures did the employee perform well? Give an example of how the employee demonstrated the Vital Ingredients
Opportunities
Which procedure could the employee improve? Which behaviours could be improved to make the customer experience better?
If you need to make more comments in either strength or opportunities use the back of the SOC Number of checkboxes achieved % (80% needed to pass)
/ 46
© All Critical Factors passed? Y / N Date:
Observer Name:
Employee Name:
Observer Signature:
Employee Signature: EOTF120815V4
French Fries
LOAD
SHAKE
REMOVE
SALT
BAG
Are You Ready to Work?
Bag
Relevant eLearning module has been completed • © Uniform neat and clean, name badge, apron and hairnet in place (where applicable) • © Hands are washed using the 5 step method and dried thoroughly whenever they •
Correct bagging procedures followed - picks up scoop and fry box or bag, inserts scoop, •
could have been contaminated and following the timed hand-washing system
Station Preparation © Checks equipment settings. Checks product setting, temperature and time is set • correctly
© Baskets and skimmers checked for broken or loose wires and a manager is • informed if they are damaged © Oil is filled to normal level line and is in good condition • Skimmer and pot available • © Fry scoop and Accusalt available • © Any problems with quality or stock levels are reported to a Manager •
Load
holds scoop and package, fills scoop, tilts scoop, raises scoop
Fills fry box or bag correctly, does not under-fill • Ensures all fries served meet Gold Standard • Checks FIFO is used when front counter staff take fries • Fries available as per customer demand and levels maintained as set by level charts • © Fries are served within 5-minute holding time, or discarded into a red waste bin •
Station Maintenance Carries out secondary responsibilities to a high standard • © Area is kept clean and tidy using clean sanitised red border cloths. Cloths kept in • appropriate pots and changed at least every 30 minutes or when soiled
Identifies issues with low stock levels and informs manager immediately • © Cleans any oil spills immediately to prevent slips or falls and reduce fire risks • Places Caution Wet Floor signs near areas to be mopped and removes when dry. • Reacts to spills quickly
© Correct procedures followed when filling fry dispenser - opens bag carefully to avoid • pieces of plastic falling into the hopper, fries are handled with care, returns unused fries to freezer Adheres to fry dispenser holding time and ensures fries are cooked from frozen • Appropriate load setting is selected for volume of business • Takes basket from dispenser and gently lowers basket into vat, ensuring all fries are • fully submerged Activates timer •
Shake Lifts basket out of oil and shakes basket when timer sounds • Deactivates timer •
Remove Lifts basket and allows to drain for a maximum of 10 seconds • Checks product • Shakes basket • Transfers to salting tray of fry station •
Salt Salts fries by tipping Accusalt dispenser without shaking 8inches/20cm above Fries • Mixes salt into fries • Replaces basket •
PM and Cleaning tasks are performed as per PM and Cleaning Cards • © Cleaning never takes place above open food or food packaging • © Chemicals are stored in correct containers away from food, food packaging, food • equipment and utensils
Vats are skimmed regularly • Sprays fry scoop every 30 minutes and cleans using 4-step method every 4 hours vat • covers used where appropriate
Vat covers used where appropriate •
Delivering a Great Customer Experience Treats all crew and customers with courtesy and respect • Acknowledges al customers within 2 meters with a smile or greeting • © Clearly and pleasantly communicates and acknowledges requests and helps maintain • Crew morale
Values feedback to make it right for customers • Values customers’ time and works with a sense of priority to ensure the customer • receives their order in a fast and friendly manner
Treats food with care • Consistently demonstrates Vital Ingredients behaviour and has a positive impact on • • • • •
the customer experience. Examples include: Exceeding customer expectations at every opportunity Interacting with customers at every opportunity Treating fries with care throughout the cooking process Ensuring that the food prepared is Gold Standard
Remember there are other ways in which Crew can demonstrate the Vital Ingredients
Appreciative and Constructive Feedback Section Strengths
Which procedures did the employee perform well? Give an example of how the employee demonstrated the Vital Ingredients
Opportunities
Which procedure could the employee improve? Which behaviours could be improved to make the customer experience better?
If you need to make more comments in either strength or opportunities use the back of the SOC Number of checkboxes achieved % (80% needed to pass)
/ 46
© All Critical Factors passed? Y / N Date:
Observer Name:
Employee Name:
Observer Signature:
Employee Signature: EOTF120815V4
