• Were you shown how to set the section up correctly?
• Did you manage to follow the recipes without any issues?
• What was the biggest selling dish?
• Did you use the MEP lists?
• Did you receive training and support from the senior team?
• Section set-up.
• Specialised HACCP
• Procedures & recording forms.
• MEP / skills.
• Service speed & understanding.
• Section knowledge.
• Can the chef produce all batches for the section?
• Allergen knowledge.
• Can the Chef produce all dishes to required standard and specs?
• More time on the section?
Section training objective for each sections
Training key points
Section sign-off.
Following each day, the senior chef on duty will assess you and sign off your
training for the section you were on.
If some elements need further training some extra time will be allocated so all can
be covered.