Pizza Hut Shift Lead Training

Training Process

• Four steps in the training process: Prepare, Show and Tell, Guided Practice, Follow-up.

Temperature Safety

• Temp danger zone for food: 40-140 degrees Fahrenheit.

Performance Deviations

• Two deviations that lead to automatic breakdown rating: Serving old/bad dough and displaying rude behavior towards customers/team members.

Uniform Guidelines

• Uniform includes blue and black jeans that are not ripped, studded, or baggy.

Handwashing Protocol

• Proper handwashing steps: Wet hands with hot water, lather with antibacterial soap for 20 seconds, rinse, dry with paper towel, turn off faucet with towel, apply hand sanitizer.

Staggered Departure Method

• Staggered method ensures team member exits first, manager observes, then team member watches the manager leave, allowing for communication if needed.

Hazardous Communication Training

• Completion of hazardous communication training is required before using any chemicals.

Sanitization Standards

• Not using sanitizer is a significant food safety deviation.

Sanitizer Concentrations

• Proper concentrations: 50-100 ppm for chlorine, 200 ppm for quaternary sanitizer.

Equipment Usage

• Perforated pizza pans that are washed and sanitized can be run through the oven.

Cheese Placement

• Extra cheese is always placed on top, even on pizzas with one topping like ham or pepperoni.

Production Terminology

• MRD stands for Made Ready Discard.

Cooking Tests

• Cookability tests should be performed once per shift or twice daily.

Cheese Measurement

• A large cheese-only pizza requires 1.5 cups of cheese.

Ingredient Fill Levels

• Maketable ingredients can be filled to within 1 inch from the top.

Oil Usage

• A full pan of breadsticks uses 2 white pumps of oil.

Meat Measurement

• Large supreme hand-tossed pizza requires ½ red meat cup.

Dough Storage

• Thin dough should be tempered and stored in a larger perforated pan with separators.

Pasta Sauce Weights

• The weights for meat and creamy alfredo sauces are 11 oz and 8.5 oz, respectively.

Topping Guidelines

• On cheese lovers pizzas, all toppings go on top of two cups of cheese.

Dough Proofing Standards

• After proofing, pan dough must touch the bottom line before use.

Safety Protocols

• Storing boxes on the floor is unacceptable unless they are in plastic bags.

Emergency Standards Reference

• Emergency dough standards can be found in the standards library.

Dough Positioning

• When panning thin dough, perforations should face down for proper baking.

Washing Practices

• Rings, cups, and spoodles must be washed and sanitized at least every 4 hours.

Thermometer Calibration

• To calibrate a probe thermometer: use ice water, let thermometer sit for 2 minutes, and adjust to 32 degrees if necessary.

Shelf Life Awareness

• The shelf life/hold time chart specifies how long food products can be kept under refrigeration.

Sauce Application Technique

• Apply pizza sauce in a back-and-forth motion, covering the entire dough, starting from the center outwards.

Refrigeration Requirements

• Pizza sauce needs to be refrigerated until it reaches 40 degrees or below.

Pan Preparation

• Do not spray a clean and dry plan for thin and crispy pizzas.

Cheese Application Tools

• Cheddar cheese is applied using a yellow garnish cup.

Dough Height After Proofing

• Pan dough should be even with the bottom line when removed from the proofer.

Stretching Dough

• The first step in stretching hand-tossed dough is to flatten the center.

Pan Dough Cooling Time

• After removal from the proofer, pan dough must be placed in the walk-in for 1 hour before use.

Pan Pizza Shelf Life

• The shelf life of pan pizza with sauce and cheese is 6 hours.

Box Condition Standards

• Medium and large pizza boxes should not include a stain liner to keep the box in good condition.

Sauce Measurement for Pizzas

• Large thin pizzas require 1 level spoodle and one side scoop of sauce.

Dough Handling Time

• Maximum time dough can be out of the freezer during panning is 30 minutes.

Dough Tempering Time

• Thin dough must temper for at least 8 hours before use.

Breadstick Sauce Measurement

• For each pouch of breadstick sauce, 2 flasks of water are used.

Cinnamon Topping Measurement

• Use 1/4 shaker of cinnamon for a full pan of cinnamon sticks.

Fryer Oil Maintenance

• Fryer oil must be polished once a day for 30 minutes.

Cooking Time for Wings

• Bone-out wings should be cooked for 6 minutes.

Bowl Washing Frequency

• Transfer and sauce bowls should be washed and sanitized every 2 hours.

Fryer Oil Shelf Life Factors

• Usable shelf life of fryer oil decreases due to water, skipping polishing/filtering, and chemicals.

Raw Zone Equipment

• Freezer, fryer, and prep station are considered part of the raw zone.

Sauce Shelf Life

• Sauces on the finishing station have a shelf life of 7 days (prep date + 6).

Wings Freshness Standards

• Pre-portioned wings and sides also have a shelf life of 7 days (prep date + 6 days).

Wing Cooking Capacity

• Maximum number of wings that can be cooked in a 1/3 basket is 24.

Fryer Maintenance

• Fryer vat must be polished every day, even if not in use.

Freezer Food Storage

• Keep the empty product bag at the bottom of the freezer storage tub with all pre-portioned wings.

Wing Serving Guidelines

• Baked wings should be served with an even mix of wings and drumettes.

Wing Thawing Time

• Baked wings need a minimum of 4 days to thaw.

Cooking Method for Wings

• Baked wings are cooked on a perforated pan.

Baked Wings Shelf Life

• The shelf life of baked wings after thawing is 7 days.

Frozen Wing Preparation

• Frozen baked wings cannot be used just by running them through the oven twice.

Wing Packaging

• Wings are packaged in side boxes.

Wing Temperature Standards

• Internal temperature of baked wings must reach at least 140 degrees.

Dipping Cup Standards

• Individual orders of wings are served with one dipping cup.

Wing Placement on Pans

• Wings must be separated from each other on the pan.

Blue Cheese Cup Storage

• Blue cheese dipping cups do not need refrigeration.

Guest Service Expectations

• Pre-bussing should leave napkins and glasses on the table.

Tray Use

• Serving trays should be used for all food and beverage serving and pre-bussing.

Scattered Service Concept

• Scattered service involves teamwork to exceed guest expectations without them waiting.

Guest Interaction Timing

• Guests should be asked if they are ready within two minutes of being seated.

Beverage Preparation

• Cups for soda and iced tea should be filled 3/4 full of ice.

Pizza Plate Delivery

• Pizza plates should be delivered to the table before the pizza is served.

Crumb Wiping Practice

• Crumbs should be wiped onto a tray.

Customer Care Strategy

• To ensure great customer care, ask about their food and experience and ensure they receive a CHAMPS survey.

Glass Replacement Policy

• Soft drinks must always be replaced with a clean glass.

Menu Presentation

• Menus should be presented open to the appetizer page.

Beverage Order Timing

• Beverage orders should be taken within one minute of seating.

Table Cleaning Standards

• Tables should be cleaned and reset within 5 minutes.

Main Entree Service Time

• Standard time for serving the main entree is within 18 minutes.

Delivery Route Determination

• Drivers should determine the delivery route while reviewing the map before leaving the store.

Team Member Policies

• Team members are not allowed to ride with the driver on breaks.

Customer Driveway Parking Policy

• Parking in customer driveways is prohibited.

Bank Deposit Limit

• The bank should never exceed $20.

Post-Accident Responsibilities for Drivers

• In case of an accident, drivers must remain at the scene and ensure all involved are okay.

Unsafe Driver Protocol

• If a driver feels unsafe, they should proceed to a well-lit area and call the store manager or customer.

Verification Protocol for Drivers

• Drivers should call back first-time customers for verification.

Driver Requirements

• Drivers must have proof of insurance and a motor vehicle report/driving record.

Delivery Performance Standard

• At least 85% of deliveries should reach customers in under 39 minutes.

Credit Card Verification

• Drivers should verify the card by matching it to the receipt.

Ticket Reporting Responsibility

• Drivers must inform the general manager about any speeding tickets received outside of work.

Speed Rack Labeling

• Speed rack should be labeled with numbers 0-9.

Performance Reports Awareness

• CSR should be familiar with daily and weekly dispatch reports to maximize speed of service.

Moments of Truth in Delivery

• Four moments of truth in delivery service: greeting the customer, taking the order, delivering the order, and cashing out.

Double Delivery Policy

• Doubles can be sent when two orders are within 5 minutes of each other and are in the same or secondary pod.

Guest Name Usage

• Use the guest's name at least two times during phone conversations.

Delivery Time Quoting Standards

• CSR should always quote