# data[].attributes.body
~ Store head audit

~ MUM will provide QMS checklist

~ Provide Data Box for data collation.

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~ September 16, 2024

1 store representative (Deadline: August 30, 2024)

Activity:

> Online Exam

> Bonus Round (Q&A)

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7. Project Refresher Course (Food Process & Production)

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7. Project Refresher Course (Food Process & Production)

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~ every 5th to 10th of the month

Per order basis: SHDM, CAC, EVIA, STGV

Self Phase: NOMO, BCDA, ALAB

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~ React-Refresh

~ Deadline: August 19 - 22, 2024

~ Include "My Pleasure" project

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~ 2hrs opening procedure starting August 19, 2024

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MUM will send different activities per day

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~ Deadline: August 19 - 22, 2024 & every 5th to 10th of the month

~ Examination for Validation: August 23, 2024 c/o Sir Berns & Angel

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~ Should be announced to measure the readiness of the store

- STGV, BCDA, EVIA, ALAB, SHDM: August 19, 2024

- NOMO: August 20, 2024

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~ August 18, 2024

~ 1 Day Store General Cleaning (Send photo cluster wide)

> Group A - Weekend: ALAB, NOMO, SHDM, STGV

> Group B - Weekdays: CAC, EVIA, BCDA, BFHOM

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1. Project General Cleaning (August 18, 2024)

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1. Project General Cleaning (August 18, 2024)

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Weekend:

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Make sure that all of the staffs has NO EXPIRED healthcard and Always follow the proper and correct time for  labelling to prevent the expiration. Do not tampered the Travel path or WOO Checklist & Labels.

# data[].attributes.subject
Make sure that all of the staffs has NO EXPIRED healthcard and Always follow the proper and correct time for  labelling to prevent the expiration. Do not tampered the Travel path or WOO Checklist & Labels.

# data[].attributes.headline
Checklists & Monitoring: BM/ABM/OIC must ensure the completeness of checklists (double checking).

# data[].attributes.subject
Checklists & Monitoring: BM/ABM/OIC must ensure the completeness of checklists (double checking).

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Conducting Travel Path and Ways of Working not just for compliance but a help in ensuring Food Safety to secure our guests. 

# data[].attributes.subject
Conducting Travel Path and Ways of Working not just for compliance but a help in ensuring Food Safety to secure our guests. 

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Equipment: Pending equipment repairs (Kitchen freezer & chiller, maketable, Dough roller) that would affect the food process & procedure must elevate to franchisee for approval.

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Equipment: Pending equipment repairs (Kitchen freezer & chiller, maketable, Dough roller) that would affect the food process & procedure must elevate to franchisee for approval.

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PMS quarterly to be able to keep all the equipments in Good running condition.

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PMS quarterly to be able to keep all the equipments in Good running condition.

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Food Process & Production: Certify all kitchen masters; Baking: Paste the baking procedure where team members can easily access for reference. 

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Food Process & Production: Certify all kitchen masters; Baking: Paste the baking procedure where team members can easily access for reference. 

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Always follow the Pattern and standard procedure of how to make NYF pizza and Follow the correct cutting and size of the vegetables that includes to the product and do Correct weighing of the ingredients. 

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Always follow the Pattern and standard procedure of how to make NYF pizza and Follow the correct cutting and size of the vegetables that includes to the product and do Correct weighing of the ingredients. 

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All Kitchen Masters MUST be knowledgeable in all SOP, refresher from Manager is recommended for them to be able to perform well and do their tasks religiously. All kitchen equipments are to be checked daily using the ETMS to monitor equipments and to conduct PMS.

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All Kitchen Masters MUST be knowledgeable in all SOP, refresher from Manager is recommended for them to be able to perform well and do their tasks religiously. All kitchen equipments are to be checked daily using the ETMS to monitor equipments and to conduct PMS.

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Use portion guide and weighing scale / check quantity and pattern of pizza 

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Use portion guide and weighing scale / check quantity and pattern of pizza 

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Consistently doing standard procedures from dough rolling to baking

# data[].attributes.subject
Consistently doing standard procedures from dough rolling to baking

# data[].attributes.headline
Always follow the Pattern and standard procedure of how to make Pepperoni pizza. Correct weighing of the ingredients. 

# data[].attributes.subject
Always follow the Pattern and standard procedure of how to make Pepperoni pizza. Correct weighing of the ingredients. 

# data[].attributes.headline
Knowledge check to kitchen staffs regarding GS

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Knowledge check to kitchen staffs regarding GS

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Checking of standard procedure of Kitchen 

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Checking of standard procedure of Kitchen 

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Coaching

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Kindly briefing first the cashiers before  they start . Tell and remind them that our priority is to give the best service to the customer and same with the kitchen staff just briefing them thats why they can give the best quality and standard food.. 

# data[].attributes.subject
Kindly briefing first the cashiers before  they start . Tell and remind them that our priority is to give the best service to the customer and same with the kitchen staff just briefing them thats why they can give the best quality and standard food.. 

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Weekly meeting of cashiers(8 sequence of service )

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Weekly meeting of cashiers(8 sequence of service )

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Clear and effective communication with the customer.

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Clear and effective communication with the customer.

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Product Knowledge: Ensure that all products was discussed to all team members so they can answer customer's inquiry

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Product Knowledge: Ensure that all products was discussed to all team members so they can answer customer's inquiry

# data[].attributes.headline
Inform cashier the importance of knowing your customer first, and right way to do the sequence of Service

# data[].attributes.subject
Inform cashier the importance of knowing your customer first, and right way to do the sequence of Service

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Sequence of Service MUST be imposed to all FOH personnel, they  should be the one knowledgeable by all means.

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Sequence of Service MUST be imposed to all FOH personnel, they  should be the one knowledgeable by all means.

# data[].attributes.headline
SOS: Conduct a refresher regarding standard sequence of service

# data[].attributes.subject
SOS: Conduct a refresher regarding standard sequence of service

# data[].attributes.headline
Follow the standard procedure of how to prevent the cross contamination when it comes to Food. Do not submerged the laddle or silicon brush.Always wear hairnet and facemask and also Do wash hands before and after preparation of the food. Make sure that all of the equipment are very well functioned and in good condition and standard temperature. 

# data[].attributes.subject
Follow the standard procedure of how to prevent the cross contamination when it comes to Food. Do not submerged the laddle or silicon brush.Always wear hairnet and facemask and also Do wash hands before and after preparation of the food. Make sure that all of the equipment are very well functioned and in good condition and standard temperature. 

# data[].attributes.headline
Front of the house Read and learn  sequence of service 

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Front of the house Read and learn  sequence of service 

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For temp - follow opening and closing calibration (ETMS monitoring)

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For temp - follow opening and closing calibration (ETMS monitoring)

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All must adhere to company's SOP in terms cooking, thawing and storing and proper way to do back ups. They all should be knowledgable what is the importance of Food Safety.

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All must adhere to company's SOP in terms cooking, thawing and storing and proper way to do back ups. They all should be knowledgable what is the importance of Food Safety.

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Double checking of secondary labels and assuring all items are with mother label

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Double checking of secondary labels and assuring all items are with mother label

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Strictly follow personnel hygiene and complete uniform

# data[].attributes.subject
Strictly follow personnel hygiene and complete uniform

# data[].attributes.headline
Knowledge in food safety must be well explained and discussed to all store Team Members for them to be able to understand why they are doing things  and why it is important to ensure food safety in store operation which they could apply in their day to day life.

# data[].attributes.subject
Knowledge in food safety must be well explained and discussed to all store Team Members for them to be able to understand why they are doing things  and why it is important to ensure food safety in store operation which they could apply in their day to day life.

# data[].attributes.headline
Labelling & Standard Production: Conduct a refresher regarding standard food process & production for managers & team members, so everyone would know which & what needs rectification. 

# data[].attributes.subject
Labelling & Standard Production: Conduct a refresher regarding standard food process & production for managers & team members, so everyone would know which & what needs rectification. 

# data[].attributes.headline
Expired, Spoiled & No Mother Tag Items: Consistent travel path per shift using the provided checklist

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Expired, Spoiled & No Mother Tag Items: Consistent travel path per shift using the provided checklist

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Follow Oil Monitoring sheet for oil fryer

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Follow Oil Monitoring sheet for oil fryer

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Strict adherence to FiFO practices will be enforced to prevent the accumulation of stock items and mitigate the risk of molds contamination.  

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Strict adherence to FiFO practices will be enforced to prevent the accumulation of stock items and mitigate the risk of molds contamination.  

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Weighing: Ensure that weighing plate is calibrated

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Weighing: Ensure that weighing plate is calibrated

# data[].attributes.headline
Strict checking of raw materials quality and kitchen Cleanliness

# data[].attributes.subject
Strict checking of raw materials quality and kitchen Cleanliness

# data[].attributes.headline
Always check the expiration of the products even if its new deliver or not. Make sure that theres no expired items inside the stockroom. And very important is follow and do the FIRST IN FIRST OUT (fifo) FIRST EXPIRED FIRST OUT (fefo) and always check the mother label and secondary label. 

# data[].attributes.subject
Always check the expiration of the products even if its new deliver or not. Make sure that theres no expired items inside the stockroom. And very important is follow and do the FIRST IN FIRST OUT (fifo) FIRST EXPIRED FIRST OUT (fefo) and always check the mother label and secondary label. 

# data[].attributes.headline
Double checking of Labels and raw materials during shift rounds

# data[].attributes.subject
Double checking of Labels and raw materials during shift rounds

# data[].attributes.headline
Use time dot monitoring to prevent expired items 

# data[].attributes.subject
Use time dot monitoring to prevent expired items 

# data[].attributes.headline
Strict adherence to FIFO practices will be enforced to prevent the spoilages and wastages of the product.

# data[].attributes.subject
Strict adherence to FIFO practices will be enforced to prevent the spoilages and wastages of the product.

# data[].attributes.headline
Reinforcement and refreshment of Product codes, imparting to all the Team Members for them to be guided accordingly to all YC Standards, from all product quality to all raw materials used in the day to day operation.

# data[].attributes.subject
Reinforcement and refreshment of Product codes, imparting to all the Team Members for them to be guided accordingly to all YC Standards, from all product quality to all raw materials used in the day to day operation.

# data[].attributes.headline
Always conduct a thorough checking/inspection on all food items to avoid spoilage, expired and wastages

# data[].attributes.subject
Always conduct a thorough checking/inspection on all food items to avoid spoilage, expired and wastages

# data[].attributes.headline
All defective/not working equipments must be reported to franchisee and checked by our service provider.

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All defective/not working equipments must be reported to franchisee and checked by our service provider.

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For pest related concerns, good house keeping and an effective pest control provider is a must. 

# data[].attributes.subject
For pest related concerns, good house keeping and an effective pest control provider is a must. 

# data[].attributes.headline
List down first the broken or non working equipment and all of the things that we need to change inside the stores and report it immediately to franchisee. For example, Broken food container, no water in handwashing area, Low temperature of equipment and Do travel path every 4 hours of the shift. Before, during and post shift 

# data[].attributes.subject
List down first the broken or non working equipment and all of the things that we need to change inside the stores and report it immediately to franchisee. For example, Broken food container, no water in handwashing area, Low temperature of equipment and Do travel path every 4 hours of the shift. Before, during and post shift 

# data[].attributes.headline
Assign specific responsibilities to team members for maintaining cleanliness and addressing deviations, ensuring accountability.

# data[].attributes.subject
Assign specific responsibilities to team members for maintaining cleanliness and addressing deviations, ensuring accountability.

# data[].attributes.headline
Everyday cleaning/ always practice CAYGO 

# data[].attributes.subject
Everyday cleaning/ always practice CAYGO 

# data[].attributes.headline
All pending repairs under BOH should be approved by franchisee

# data[].attributes.subject
All pending repairs under BOH should be approved by franchisee

# data[].attributes.headline
List down first the broke or non working equipment and all of the things that we need to change inside the stores and report it immediately to franchisee.

# data[].attributes.subject
List down first the broke or non working equipment and all of the things that we need to change inside the stores and report it immediately to franchisee.

# data[].attributes.headline
All noted condition under FOH that needs immediate rectification has to do with the approval of franchisee. 

# data[].attributes.subject
All noted condition under FOH that needs immediate rectification has to do with the approval of franchisee. 

# data[].attributes.headline
Conduct a thorough inspection to identify all maintenance and store problem to address immediately.

# data[].attributes.subject
Conduct a thorough inspection to identify all maintenance and store problem to address immediately.

# data[].attributes.headline
All pending repairs should be approved by franchisee

# data[].attributes.subject
All pending repairs should be approved by franchisee

# data[].attributes.headline
Immediate repair of not properly working equipments

# data[].attributes.subject
Immediate repair of not properly working equipments

# data[].attributes.headline
Consistency in 80% Good house keeping and 20% pest control provider. Adding every part and or areas in Kitchen cleaning, to Master Cleaning Schedule in order to maintain and reach daily cleaning target. 

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Consistency in 80% Good house keeping and 20% pest control provider. Adding every part and or areas in Kitchen cleaning, to Master Cleaning Schedule in order to maintain and reach daily cleaning target. 

# data[].attributes.headline
Enrolled for the accredited pest control to lessen the pest and also always check the equipment, materials  . Maintain cleanliness.

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Enrolled for the accredited pest control to lessen the pest and also always check the equipment, materials  . Maintain cleanliness.

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Check and validate assigned tasks to ensure cleaning procedure is done properly.

# data[].attributes.subject
Check and validate assigned tasks to ensure cleaning procedure is done properly.

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Check master cleaning / travel path  check list everyday 

# data[].attributes.subject
Check master cleaning / travel path  check list everyday 

# data[].attributes.headline
Everyday Checking of Master Cleaning Plan  / Travel Path

# data[].attributes.subject
Everyday Checking of Master Cleaning Plan  / Travel Path

# data[].attributes.headline
Delegate side duties per staff; Ensure / create checklist of proper endorsement every shift

# data[].attributes.subject
Delegate side duties per staff; Ensure / create checklist of proper endorsement every shift

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Proper maintaining of kitchen Cleanliness including small utensils/wares and gaskets. 

# data[].attributes.subject
Proper maintaining of kitchen Cleanliness including small utensils/wares and gaskets. 

# data[].attributes.headline
Master Cleaning Plan/Follow Woo checklist

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Master Cleaning Plan/Follow Woo checklist

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Obliged FOH personnel to religously check and/ or conduct rounds within the area every shift.  Also in using the Master cleaning schedule specify all the areas needed to be monitored in cleaning daily. 

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Obliged FOH personnel to religously check and/ or conduct rounds within the area every shift.  Also in using the Master cleaning schedule specify all the areas needed to be monitored in cleaning daily. 

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Replacement of damaged/not properly working equipment and fixtures

# data[].attributes.subject
Replacement of damaged/not properly working equipment and fixtures

# data[].attributes.headline
Follow the master cleaning schedule everyday, Do travel path every 4 hours.

# data[].attributes.subject
Follow the master cleaning schedule everyday, Do travel path every 4 hours.

# data[].attributes.headline
Maintaining Cleanliness of Dining Area and side corners

# data[].attributes.subject
Maintaining Cleanliness of Dining Area and side corners

# data[].attributes.headline
Consistent cleaning of areas (Delegate side duties)

# data[].attributes.subject
Consistent cleaning of areas (Delegate side duties)

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Everyday Checking / Using of Travel path

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Everyday Checking / Using of Travel path

# data[].attributes.headline
Make sure to do line checking/travel path properly

# data[].attributes.subject
Make sure to do line checking/travel path properly

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Not enrolled to an accredited service provider ( integrated pest management)

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Not enrolled to an accredited service provider ( integrated pest management)