• Has the Chef run a pass before?
• Can the Chef run the pass with confidence?
• How many times did the chef run the pass during their training?
• Were improvement made after each training session?
• What does the Chef need to improve on?
• Does the Chef understand the way the pass should be run?
• Does the Chef know the specs well enough to run the pass?
• Is the chef clear and precise when calling checks?
• What can the Chef do to run the pass better?
• Did the kitchen respect the Chef while on the pass?
• What improvement can be made?
Pass training sign-off.