Briefing Checklist

I. Station Assignment
Attendance
Absent and Lates
Leave
Doctors Permit

II. Grooming check

Complete uniform
Facial hair
Hair cut/ hair protection
Nails
Wounds
Jewelries
Apron

III. Portioned weight check

Chuck Blend 100g, 120g, 200G
Sirloin Blend 100g,120g
Cue Blend 100g, 120g
Brisket Blend 100g 120g
Pork belly confit 30g 3pcs
Meat balls 3pcs (45g), 1pc
Lamb Patty120g
Falafel patty 120g
Chicken Tenders buttermilk 210g 6 STICKS
Grilled chicken breast 60g
Grilled Chicken Breast 80g
Chicken wings 8pcs
Cream dory patty 100g
Cream Dory strips (105 G/POR) 3 PCS
Shrimp tail on (5PCS) ALFREDO&SALAD SOLO/ 8 PCS SALAD DOUBLE
Shrimp portioned tail off (10PCS/POR) 290g
Cheddarella sticks 20g(5sticks)
Spinach and artichoke dip 200gm/ por
Spaghettini 80g and 40g
Corn balls

IV. Taste and Appearance check

Pico de gallo
Marinara
Coney Island Sauce
Sauce number 3
Barbeque aioli
Bleu cheese sauce
Cobb buttermilk dressing
Coleslaw
Berry sesame seeds seeds vinaigrette
Jalapeno ranch
Aioli
Srirachi Aioli
Bacon Jam
Barbecue vinaigrette
Gravy
Kung Pao Mayo
Lime tartar sauce
Lime Tomato Vinaigrette
Mango Curry Aioli Dip
Meatball Tomato sauce
Mushroom sauce
Pepper Cream Sauce
House barbecue sauce
Honey Mustard
Wasabi mayonnaise
Nacho sauce
Chicken wing sauce
Harissa
Bechamel

V. Daily shift Mise en Place

Cooked Rice
Showa batter
Fish and chips batter
Beated eggs
Pico de galo

V. Equipment check:

Chiller and Freezer temperature

Griddle Temperature
Fryer Temperature
Grinder
Blender
Food processor
Vacuum pack machine
Rice Cooker

VI. Update Communication board:

Out of Stock
Running Low
Push Items

VII. Operation:

Reservations
Number of guest

VIII. Quality circle:

Problems
Solutions

IX. Company Code of Conduct

X. Recipe Mastery