Training Task List

Click to view 60 sample manual pages at five-startraining.com, a restaurant training company.

Week One:

	Learn computer clocking in/out procedures
	Complete new hire paperwork Bring necessary documentation and identification
	Sign all statement of compliance forms
	Tour the entire restaurant and meet the team See the Tour Checklist and to ensure each area is toured.
	Tour the office and review files and where they are located This includes employee, vendor, management, and guest files. Observe systems, forms, surveys, admin/HR forms, training, marketing, recruiting, and like paperwork.
	Attend Orientation Class
	Review sexual harassment videos and material
	Review time management videos and material
	Learn coaching and progressive disciplinary procedures
	Review written sanitation procedures and learn kitchen basics Review areas such as: safe food practices, restaurant cleanliness and side work lists, hand sanitation and protection, and dish machine sanitation. (See state sanitation study guides)
	Understand bleach buckets preparation and procedures Learn the location of bleach buckets and the chemical mixture. Prepare bleach buckets.
	Review safety information Review safety information and OSHA standards
	Observe food organization systems Learn food rotation and handling systems: day dots/labeling/dating, layout an schematics, receiving and storage
	Observe food items in the expedite window and learn menu items following the written description and food guidelines Learn areas such as: food presentation, portions, sizes, preparation, placement, re-cook/re-make procedures, ticket times, and communication methods
	Obtain equipment knowledge Follow the operation, assembly, disassembly, cleaning/maintenance and safety procedures for all equipment, thermometers, supplies, kitchen tools, and utensils
	Review forms, lists, and recipe book Review the following forms: prep, order, supplier, inventory, re-cook, equipment maintenance, yield charts, delivery, purchase, and waste logs
	Complete actual prep and yield forms Follow the written procedures in the Manager/Operations manual and apply it to the actual forms
	Observe the P-MIX (Product Mix Report) and understand its function
	Understand guest counts and how to establish pars
	Understand key kitchen terms Understand portions, yields, weights, preparation techniques and cooking procedures such as bake, fry, poach, stew, simmer, broil. Learn lingo such as �86� & �on the fly� (see terminology section in Manager/Operations manual for details)
	Kitchen POS Computer/Printers Learn basic POS Computer kitchen Manager opening procedures
	Kitchen POS Computer/Printers Learn how to read a ticket, and change the printer and ink cartridge
	Learn how to read and understand kitchen forms and lists Learn the following forms/lists: Supplier, Ordering, Inventory, Prep, Yield, Delivery, and Purchase. Understand: portions, yields, weights, and preparation techniques
	Learn how to conduct hourly food inspections Follow the hourly food inspection chart
	Assist in hourly inspections, learn food quality identifiers by checking the temperature of all food items
	Receive deliveries
	Learn how to order food and kitchen supplies
	Learn computer kitchen management functions
	Take Week One Written Review