Fish & Co Opening & Closing Audit Report

BOH

Remarks

Done
by

Coordinator Station
OPENING
Fire up done / equipments temperature are properly set ( Bain Marie
80C , Holding Cabinet 70C, Pan Warmer 90C Chips dump)
Station is properly set up ( inserts, serving pans /plates, temperature
probe, ladles, shakers and pink cloth)
Garnishes & dressings prepared, labeled and are up to standard
specification ( with ice bath)
Sauces needed for the service period were prepared according to the
set par level
Sauces are labeled and up to standard specifications
Correct scoops and ladles are to be used according to sauce/ladle
chart
Cloth needed for the station are in placed
Kitchen printer is in good working condition and with enough printer
roll
CLOSING
Bain Marie clean & properly set-up with appropriate ladles /correct
water level
Chips Dump Clean & oil free
Holding Cabinet clean
Pan Warmer clean / pans are properly stored
Left over sauces below the required level were discard and recorded.
Garnishes used for the day were discard and recorded.

Fryer station
OPENING
Fire up done / equipments temperature are properly set (Fryers
182C)
Station is properly set up ( tongs, ladles, baskets, pans, timers, 8oz scoop,
chips spice shaker, skimmer, drip pan with wire mesh, mixing bowl with
liner, temperature probe, whisk, blue & pink cloth and kitchen towel)
There are no signs that the oil being dirty
Seafood needed for the service period are kept inside the chiller with
cover labeled and up to the set par level
Flours needed for the station are available
Batter mix was prepared only after the 1st order came.
CLOSING

Flour Stations clean / flours were sifted

Station is properly set-up
Fryer basket washed
Fryers clean
Fryers are covered
Exhaust are clean

Copyright 2014 Fish & Co Restaurants Pte Ltd

All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.

Griller Station
OPENING
Fire up done / equipment temperature is properly set ( Grill 216C)
Station is properly set up (Scrapers, Spatula, cover/lids, measuring
spoons, ladles, baking tray, mixing bowl, temperature probe, Blue &
Pink Cloth)
Seafood needed for the service period are kept inside the chiller with
cover labeled and up to the set par level
To wash down the grill before using it
Spices /oil/butter are topped up
CLOSING

Grill properly washed down / & coat with a layer of oil

Spices were transferred in a clean container and with cover
Measuring spoons were clean
Station is properly set-up
Grill chiller is emptied / seafood are transferred and labeled
accordingly

Pasta Station
OPENING
Fire up done / equipment temperature is properly set and 2
tablespoon of salt was added into the water( Pasta Broiler 90C)
Station is properly set up (U-shape container, pasta fork, ladles, tongs,
measuring spoons, pasta plates, cask iron pans, small pans, colander,
temperature probe, blue and pink cloth)
Pastas and sauces needed for the service period are kept inside the
chiller with cover labeled and up to the set par level
Prepared seafood for pasta are labeled and up to par level
CLOSING

Pasta Broiler washed down / with correct level of water and covered
Pasta pans clean and coat with a layer of oil
Tools are properly set up in the station
Stoves are clean

Pizza & Pantry Station

OPENING
Fire up done / equipment temperature is properly set ( Oven 180C)
Station is properly set up (Blue chopping board, knife, ladles, brushes,
spatula, oven mittens, small pans, baking pans, mixing bowl, salad &
pizza plate, temperature probe, blue and pink cloth)
Garnishes, dressings, toppings are prepared, labeled and are up to
standard specification
Packed mozzarella cheese are available in the station

Copyright 2014 Fish & Co Restaurants Pte Ltd

All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.

CLOSING (Pasta & Pantry Station cont.)

Station is clean and properly set up
Prepared veggies (green & red peppers, onion, minced garlic, onions,
tomato) discard and recorded
Pizza tray, roller, brush and other tool are clean
Garnish inserts/box clean
Oven is clean

Filleting Area

OPENING
Chopping boards & knives soaked in water with sanitizer are washed
and dried.
Filleting area was sanitized before use
To do list was posted and based on the required par level
Standard defrosting procedure are done
CLOSING
Washed down and sanitized
Filleting tubs are clean and organized
Chopping boards & knives are soaked in water with sanitizer.

Scullery Station
OPENING
Fire up done / (dish washing machine)
CLOSING
Scullery station washed down and properly clean
No unwashed dishes available
All washed dishes are organized

BOH Overall
OPENING
Staffs are wearing complete uniforms
Rubbish bins with liner and cover
Cloths soaked overnight are to wash and distributed in the stations
BOH Opening cont
Pre-shift briefing done
Prepared to do list in all the stations are posted/communicated to
the staffs
Chillers and freezers temperature
Mop buckets emptied & cleaning materials are stored and clean
CLOSING

Closing inventory done/ Product Quality Check (expired items)

Oil Filtering Chart done
Cleaning schedule for the day was accomplished
Floor trap covered
No ops supplies/food item/cleaning materials are place or kept on top
of the chillers and freezers

Copyright 2014 Fish & Co Restaurants Pte Ltd

All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.

Rubbish bins emptied and cleaned

Product stored / covered properly
Kitchen floor washed down and no dirt underneath the equipments
Sinks are clean and sanitized
Cloths used were soaked separately overnight
Mop buckets emptied & cleaning materials are stored and clean
Chillers & freezers are clean

FOH

Remarks

Done
by

Station : Greeter
OPENING
All relevant menus, posters are prepared and available for operation
kids amenities are pre-packed and ready for usage
1x Kids Folder = 1xKids Baits menu, 1xKids Hat, 1xStationary Kit
Updated waiting list/reservation list is available at the station for
operation.
Enough cutleries and napkins are prepared for operation
Magazines are clean and no dog ears visible (Past dated- 3months).
Logo is turned on.
CLOSING
Clean and sanitise the greeter stand, and ensure that all menus and
items are sorted out and put back in place
Pre-pack Kids amenities 20 Sets
Turned off the logo
Check for next day reservations- informing BOH and tables are pre-set

Station : Bar
OPENING
Fire up done (Coffee machine, microwave, soup warmer etc.)
Top up ice bin.
Stock up all glassware
Check all beverage products and ensure that there are no expired
products.
Ensure that all ingredients are according to par level and sufficient for
operation
Prepared and cut garnishes are up to the standard specification
Prepare and standby ice-water jugs (with lemon wheels) and water
decanters for operation
Top up straws, sip-stick, napkins, sugar bowl, tea spoon and coasters.
CLOSING
Bar Inventory done
Dispose and record all unused juices in store and pour.
Equipment are washed and sanitized
Wash cloths and soak them in leftover sanitizer overnight according to
colour code.
Station is properly set up
Copyright 2014 Fish & Co Restaurants Pte Ltd
All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.

Station : Runner
OPENING
Stand by sauces are prepared with label and with ice bath (Chilli dip,
tartar sauce, minced garlic, chilli sauce and ketchup)
Tabasco, Parmesan cheese and chilli flakes are available
Prepare all standby cutleries for operations
Cloths are available and clean
CLOSING
Switch off food warmer at the hatch.
Dispose and record wastage for tartar sauce, chilli dip and minced
garlic that was used during the service period.
Wipe all cutleries and side plates and op up all side stations
Shakers are washed and air dried

Station : Station Master

OPENING
Perform spot cleaning prior to operation (Sweep/mop dirty areas)
Prepare all standby cutleries for operations
Sanitizer solution (2 tbl spoon (30g)/ litre of water)
Green cloth with container
Table setting are complete
Salt & Pepper shakers, Chilli & Ketchup sauce are properly topped up
and set on each table
Newsletter- Offishial are replenished accordingly
Tent card displays are updated and current
Standby bill folders for billing use.
CLOSING
Wooden block, table + chairs, high chair/ baby chair and side stations
were cleaned and sanitized
Set the table for next days operation. (Cutlery holder should include
Knife, Fork, Soup Spoon, Napkins)
Ensure that Salt & Pepper shakers are properly topped up and set on
each table.
Newsletter- Offishial are replenished accordingly
Wash Chilli and Ketchup bottles caps.
Empty and wash Chilli and Ketchup bottles (refer to weekly
maintenance list)
Top up chilli and ketchup bottles (1/2 filled).
Sweep and Mop respective stations
Clear wash the rubbish, and set new trash bag.

Copyright 2014 Fish & Co Restaurants Pte Ltd

All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.

Station : Cashier
OPENING
Count Opening cash float & fill up Cash Reconciliation Book
accordingly.
Cashier printer is working, with sufficient printer roll.
Controlled items (iPad, iTouch, Stylus, VIP cards) are physically being
accounted for and tally with previous day closing records
All mobile payment devices are available (Ensure previous day
settlement are cleared)
Ensure that Privilege Card printer is ready for use
CLOSING
Sales report and proper documentation and endorsement were done
Wipe and sanitize all bill folders.
Top up chilli and ketchup bottles (1/2 filled).
Controlled items were counted and recorded (iPad, iTouch, Stylus, VIP
cards)

Restaurant :

_________________________________

Manager on duty:

_________________________________
Name & Signature

Date & Time:

_________________________________

Conducted By:

_________________________________

List of FInes
Gaskets not clean

$15

Floor trap not covered

$50

Uniform not worn in full attire

Usage of steel wool
Pasta Station (6oz. or 5oz Ladle + oz Ladle + tong)
Daily inventory sheet not done
Wastage form not filled

$10/missing item
$50
$5 / each item
$10
$50

Any equipment not washed

$50 per equip

Dirty Tables

$10/each table

Litter found on dining floor

$2/ pc

Rubbish Bins not emptied

$50/ bin

Product not stored / covered properly

$5/ product or tub found

Copyright 2014 Fish & Co Restaurants Pte Ltd

All Rights Reserved 020514
This training material is strictly the property of Fish & Co. Restaurants Pte Ltd. It is intended for use by only authorized Fish & Co. Personnel. It may not, in whole or in part, be copied,
photocopied, reproduced, transmitted, translated or reduced to any electronic medium or machine-readable form without prior written consent from Fish & Co. Restaurants Pte Ltd.