Training Plan Kitchen
Name of Trainee:
Buddy Trainer: Date:
Training plan breaks down the tasks a trainee must learn and perform during training period.
Kitchen Training Plan to be handed over to the trainee by the RGM.
Training should be monitored on daily basis, trainee should tick against task shown & performed.
Trainee must tick only if he has understood & acquired the desired skills in performing the task on his own.
Once all the skills & tasks are learnt, buddy trainer must forward copy of the training plan to the RGM
RGM should evaluate trainee's skills after completion of 30 days.
The trainee has to be certified in the specified area of work
Training plan must be filed in the employee personal file
RGM welcome session - Day One Activity
2
RGM to prepare the trainee for the HWWT Orientation session
Restaurant guided tour ( brief about staff entrance, location of crew locker, customer areas ,dry store & manager's room).
Meet the restaurant team
Complete all the joining formalities and issue uniforms
Share restaurant information and details ( Store address and Phone number)
2
Discuss experience at the HWWT Orientation session
2
Reinforce Yum! passion, values and HWWT principles, CHAMPS, Customer Mania Mindset.
Share Information about the management team and a brief about the staff meal - entitlement.
Tell him the importance about the BOH crew and discuss his role in the kitchen
Explain special restaurant programs and reward and recognition program
Share the last quarter CMS/MOT CHECKS score and action planning for the month
Show him staff communication board
Ask him to do a internal CHAMPS for the restaurant
Introduce trainee to the Buddy trainer and share their expectations and roles
Assign the shift ( preferably same as that of the buddy trainer with off on the same day ).
Attach certified Buddy Trainer
Day Two Activity
Show kitchen area/equipment's Maintenance of storage area.
Walk in Chiller ( temperature & storing ) Defrosting the deep freezer
Deep freezer ( temperature & storing ) Dry store setup and cleaning
Reach in freezer and chiller Walk-in setup and cleaning
Upright Holding Cabinet - dry & moist Reach in Chiller/Freezer
Holding Cabinet Warmer Cleaning fryers
Breading table/Marinator Chest freezer
Fryers - Opne/Presure (Henny Penny & Pitco) Marinator
Filter tank Usage of cleaning solutions
Burger assembly station/undercounter - their dilution and precautions
Patty holding cabinet, Bun toaster, Fries station Explain cleaning schedule.
Rice cooker Cleaning UHC
Cleaning sauce bottles
3 sink method ( Wash,Rinse,Sanitize ) Toilets/Floor cleaning
Pepsi machine if applicable Table Bussing/Counters
CO2 Cylinder and BIB area if applicable Receiving procedures
Ice cuber machine Use of weighing scale
Chiller drawer, Toastmaster, Taylor machine Dry store items
Side station/Dumpster Cold items
Veggies ( receiving guidelines ).
Fire safety procedures Write MRD while receiving
Location of fire extinguishers FIFO method for storing
Location of circuit breakers Check expiry dates damaged cans.
Gas valves, open & close positions Packaging, leakage
Gas pressure range Stacking 6" inches from the floor.
Change a cylinder? Receiving frozen chicken
Exhaust and treated fresh air. Brief on the day three activities
Five Food Safety rules Prepare him for the area
Duty roaster & reporting time
Explain use of session plan and CSL Homework - Menu & Product knowledge
DINL-Learning and Development
Kitchen Training Plan - August 2012 1
Activities Day Three to a Week One
Practical skills Thawing
Start up - preopening, cleaning Sanitizing sink and its importance
Place to keep smallwares Marinator and its parts
Specification charts-understanding Preparation of marination mix
Chicken identification Original Recipe
Starting time for Upright Holding Cabinet Hot and Crispy
Firing of Fryers Henny penny / Pitco Zinger
Marination
Topping up of Oil Original Recipe
Shift handover Hot and Crispy
Cleaning fryers Zinger
Closing duties - Checklist Preparing breading mix
Storing marinated products Original Recipe
Cooking time and temperature Hot and Crispy
Understanding Projection Charts Breading table and its parts
Speed of Service Shifting of flour
Importance Breading Hot and Crispy
Implementation for BOH Check marriages and poor flaking
Activities for Week two and three
Thawing Breading
Hot & Crispy Preparing premix flour
Original Recipe Hot and Crispy
Zinger 7 - 10 - 7 procedure
Marination Flour sifting
Storing marinated products Water changing in inset
Hot & Crispy Chicken drop
Original Recipe Original Recipe
Zinger 7 - 10 - 7 procedure
Racking and Hold times Flour sifting
Hot and Crispy Water changing in inset
Original Recipe Racking
Zinger Zinger
Check Product Quality 7 - 10 - 7 procedure
Discard - product beyond shelf life Racking
Handover balances for next shift
Night closing
Activities for Week four
Opening duties Wastage tracking for each shift
Thawing Importance of Inventory / Daily items count
Breading Efficiencies
Racking Shortening management & Discard management
Projection - Maintaining balances Enemies of Oil
Handover Flour management
Closing duties
Trouble shooting
Products dark/light
Product outage
Practical evaluation RGM/Field trainer Pre-certification test - RGM/Field trainer
Trainee's Observation
Trainee's signature Buddy Trainer's signature RGM signature
DINL-Learning and Development
Kitchen Training Plan - August 2012 2
