Optimized Prep Line Reusable Assembly Checklist (Philippines Version March 2020) PDF

Training SOC(Station Observation Checklist) Production Opmitized Prep Line: Reusable-Assembly Timing, Roles, and Grill Slips Impact on Customer Satisfaction Speed To ensure customers get: - Fresh food...

Training SOC(Station Observation Checklist) Production Opmitized Prep Line: Reusable-Assembly Timing, Roles, and Grill Slips Impact on Customer Satisfaction Speed To ensure customers get: - Fresh food 35 to 50 seconds to prepare each order - Correct product components - Correct temperature From the moment an order appear s on the KVS to the completed sandwich in the HLZ. The sandwich preparation process is drectly linked to service. Because of this, speed is critical. Slow prep Grill Slips times mean slow service times for your customers. Grill orders are special requests from customers. Also, because you'll be touching food with your Assemble the sandwich as directed by the grill slip. hands, you play an important role in helping ensure the Attach the grill slip to the sandwich wrap to signal a safety of the food. special order Customer Expectations - Hot - Fresh - Pretty - Safe Roles Note: May also move to the rice warmer area to start the line if there no orders for burgers. Follow 2 at a time principle of assembly of product and rubber band analogy Can do Out of sequence of assembly such as simple orders (ALC orders and 1 -2 item orders only) 1 Philippines Version March 2020 Training SOC(Station Observation Checklist) Production OPL: Reusable-Assembly Roles, Stocking, Hot Holding, andStation Maintenance Note: Initiator can help in the direct scooping, Q-ing of spaghetti and places relative packaging for entrée if there are no orders of burger. Follow 2 at a time principle of assembly of product and rubber band analogy. Can do Out of sequence of assembly such as simple orders (ALC orders and 1 -2 item orders only) Holding times in the UHC Rotation Breakfast Regulars Follow correct rotation procedures when stocking. This can impact raw waste and profit. The standard rotation Hotcakes 20 min Meat Patties 15 min method is first in, first out (FIFO). Round Egg 20 min McNuggets 20 min - FIFO Scrambled Egg 20 min McChicken 20 min - Check quality of raw product Canadian Bacon 20 min Chicken Fillet 20 min - Check Use Thru Dates - Follow 24/2 stocking Sausage 20 min Chicken Strips 20 min Longganisa Portion 15 min Filet-o-fish 20 min Rotation on the prep line Round Longganisa Patty 15 min English Muffins 15 min Always use older product completely before adding new product. Bring new product to the assembly table in a Meat, fried products, and eggs need to be kept at a clean, sanitized container. Never put new product on top of temperature of at least 140°F. This will help ensure food or mixed with the old product. safety because harmful bacteria do not grow at 140°F. Preparation Station Maintenance and Organization Check the following equipment: It is especially important to keep the prep area - Prep table clean and sanitized by wiping it down with - UHC, chicken holding cabinet, Q-ing oven sanitizer-soaked towels. This will help prevent cross- - Small equipment (tongs, ladles, UHC trays, UHC contamination. clips) Use towels and change then frequently. Demonstrate “clean as you go”. Keep an adequate supply of products and packaging. Packaging at the assembly area must be placed upside down to prevent from falling foreign objects. Philippines Version March 2020 2  Training SOC(Station Observation Checklist) Production OPL: Reusable-Assembly Assembly Area Layouts Chicken Holding Cabinet Open chicken door flaps by placing your index finger in the hole. Pull the flaps up until lock. You can open the 2 door flaps at the same time to do 2 at a time assembly Rice warmer for direct rice scooping Assembly Prep Line Tongs was reduced and reassigned for both regulars and breakfast that can save on small equipment. Follow the tongs guide Lesser confusion for the crew to in assembling product Lesser deviation on food safety standard because of too many colors to identify Save on space Assembler/Finisher completes the order and places it in the HLZ/OAT. Once done, assembler/finisher bumpsorders in the KVS by identifying number of the box to be served. Press corresponding number in the bumpbar. Philippines Version March 2020 3  Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly Assembly Area Layouts REGULARS SET-UP KVS 1 KVS 2 Mushroom Grated slices cheese Katsu Spag sauce sauce KVS 2 KVS 1 Rice Mirror Screen Mirror Screen ladle paddle/ scooper Vertical Toaster Marinator Ala King Spag Red Dine-in Warmer Condiments Sauce Take-out Sauce Tray Clamshells Tomato Random Reconstituted MPS Cut Lettuce onions sauce Pre- Sliced weighed Cheese Slivered Noodles onions Shredded ReconstitUted Lettuce onions Piddes BREAKFAST SET-UP KVS 1 KVS 2 Mushroom Sliced slices Cheese Sliced KVS 2 KVS 1 Cheese Mirror Screen Mirror Screen Red Dine-in Dine-in Rice Tray McMuffin Tray Warmer. Philippines Version March 2020 4  Training soc (Station Observation Checklist) Production OPL: Reusable-Assembly Overview of Items Philippines Version March 2020 5  Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly 2YHUYLHZ$VVHPEOLQJ6DQGZLFKHV Preparation Hamburger 10:1 patty Wash hands with AMH for 20 seconds, rinse,and dry Use meat tongs with paper towels/hand dryer. Hands should be rewashed as needed, at least once per hour. 1 pickle 1/8 oz rehydrated onions 1 shot ketchup Wear clear disposable gloves to prevent cross 1 shot mustard contamination. Regular crown Regular Appropriate dedicated tongs/turners/ scooper. heel Use separate utensils for meat and eggs to prevent contamination and reduce possible allergic reactions. Note: Tongs should not touch each other. Cheeseburger Remember NEVER to use the yellow Hutzler spatula 10:1 patty Use meat tongs for assembly. It is only used to break the yolks for round eggs. Sliced cheese, 1 slice 1 pickle Tong/ Turner/ 1/8 oz rehydrated Scooper Breakfast Regulars onions Sausage 10:1; 4:1 meat White patties 1 shot ketchup Purple Burger McDo 1 shot mustard Orange Purple McChicken Regular crown Regular Red Longganisa Portion Round longganisa heel White Scallop Tong Chicken Fillet Chicken Fillet Chicken Strips Double Cheeseburger 10:1 patty White Slotted Turner Round Egg Use meat tongs Scrambled Egg Fillet-o-fish Blue Fish Tempura Sliced cheese, 1 slice Fan position 10:1 patty Use meat tongs Use roll wrap in wrapping sandwiches. Center the sandwich on the wrap. Fold the wrap over Sliced cheese, 1 slice to cover half of the heel. Roll the sandwich away from you until the wrap covers the sandwich. Lift the 2 pickles sandwich slightly and lightly tuck flaps under. Slide 1/8 oz rehydrated onions sandwich into the HLZ or OAT. Handle each sandwich gently. Do not too much pressure with 1 shot ketchup your thumb on the center of the crown. 1 shot mustard Regular crown Regular heel Philippines Version March 2020 6 Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly AssemblLQJ 6DQGZLFKHV Quarter Pounder with Cheese Cheeseburger Deluxe 4:1 patty Use meat tongs 10:1 Patty , 1 piece Sliced cheese, 1 slice 2 pickles 1 Sliced Cheese 1/4 oz slivered onions Sliced 1 slice Tomato cheese, 1 shot ketchup 1 slice Fan 1 shot mustard position Random-Cut Lettuce, 1/2 oz Quarter crown Quarter heel 1 shot (1/3 oz) McD Mayo Regular Heel Regular Crown Burger McDo Big Mac Burger McDo patty 10:1 patty Use meat tongs Use meat tongs 10:1 patty Use meat tongs 2 pickles 1/2 oz shredded Sliced lettuce cheese, 1 slice 1/2 oz shred- 1/8 oz rehydrated ded lettuce 1 shot BM sauce onions 1/8 oz rehy- 1 shot Big Mac sauce drated onions 1 shot Big Regular crown Regular heel Mac sauce Big Mac club Big Mac heel Big Mac crown Philippines Version March 2020 7 Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly $VVHPEOLQJ6DQGZLFKHV Cheesy Burger McDo McChicken Mc Chicken portion Use chicken tongs 3/4 oz shredded lettuce Mc Chicken sauce 1 shot Quarter Quarter crown heel Chicken Fillet/Portion Chicken fillet/portion Use chicken tongs Chicken fillet/portion c Use ch 3/4 chicken tongs oz shredded lettuce 1 shot Mc D Mayo Regular crown Regular heel Philippines Version March 2020 8  Training SOC (Station Observation Checklist) Production OPL: Reusable - Assembly Overview and Assembling McSpaghetti Customer expectations Hot 3. Add grated cheese. Sweet and savory and meaty Spread 6-7 grams of grated cheese (approximately 1 level with ground meat and hotdog tbsp.) evenly over the sauce. rings Noodles are firm to bite, not soggy Topped with grated cheese 1 Transfer pre-weighed noodles. 4. Place in HLZ/ OAT. Gently pass plate to HLZ/ OAT. Assembler transfers pre-weighed noodles from box onto the deep square plate. For orders of chicken with spaghetti, get 1 piece of Chicken McDo using tongs. Place beside the noodles and pass to assembler to complete. 2 Add meat sauce. Assembler pulls the plate containing the noodles from the Initiator. Stir spaghetti sauce in the marinator. Scoop out meat sauce using a 3-oz ladle heaping and above the rim. Spread over the noodles neatly. Note: Occasionally stir the product to evenly distribute the heat to avoid drying/scorching of sauce on the sides of the pan. Ensure temperature of sauce is at least 165°F. Need to have at least 2-4 pieces of hotdog per serving. Philippines Version March 2020 9  Training SOC (Station Observation Checklist) Production OPL: Reusable Assembly Assembly: Chicken Fillet/ Ala King Chicken Fillet with Rice Chicken Katsu 1. Place chicken fillet portion. 1. Using white slotted food turner, place 1 piece of Using scallop tongs, place 1 piece of chicken filet round egg on top of the rice. portion on top of the rice. Pass gently to HLZ/ OAT. 2. Place 1 piece of chicken fillet strips, slightly Chicken Fillet Ala King overlapping the round egg. 1. Place chicken fillet portion. Using scallop tongs, place 1 piece of chicken filet portion on top of the rice. 3. Pour two 20-cc of Katsu sauce of the strips and egg. Pass gently to HLZ/ OAT. 2. Assemblers stirs the Ala King sauce Stir mixture twice using the 1 oz ladle to ensure that the starches in the sauce are well distributed. 3. Pour Ala King Sauce. Pour 1-oz. of Ala King sauce mixture onto the chicken portion. Ensure that the sauce is evenly and neatly poured onto the chicken portion. Pass gently to HLZ/ OAT. Philippines Version March 2020 10  Training soc (Station Observation Checklist) Production OPL: Reusable - Assembly Assembly: Rice Bowls 1-pc Mushroom Pepper Steak 1-pc Mushroom Pepper Steak with Egg 1. Place 1 piece of BM Patty at the center of the 1. Using a white hutzler spatula, get one (1) rice. round egg from the UHC. Lay the egg on the right side of the bowl. 2. Pour 1oz Mushroom Pepper Sauce over the patty. Top with 3-5 pieces of mushroom slices. Pass gently to HLZ/ OAT. 2. Using a purple tong, get one (1) piece of Burger McDo patty from the UHC. Lay the Burger McDo patty on the left side of the bowl, overlapping the egg. 2-pcs Mushroom Pepper Steak 1. Place 1 piece of BM patty at the center of the rice. Pour 1 oz Mushroom Pepper Sauce over 3. Pour 1-oz (or 30-cc) of Mushroom Pepper the patty. Sauce over the patty. Top with 3-5 pieces of mushroom slices. 2. Place another BM patty on slightly overlapping the first one. 4. Gently pass to the HLZ/ OAT. 3. Pour 1 oz Mushroom Pepper Sauce over the 2nd patty. Top with 3-5 pieces of mushroom slices. Pass gently to HLZ/ OAT. Philippines Version March 2020 11  Training SOC(Station Observation Checklist) Production OPL: Reusable-Assembly Assembly: Rice Bowls & Mushroom Soup 2-pc Mushroom Pepper Steak with Egg Mushroom Soup 1. Using a white hutzler spatula, get one (1) round egg from the UHC. Lay the egg on the right side of the bowl. 1. Get reusable bowl and 1 order of prepared mushroom soup. 2. Using a purple tong, get one (1) piece of BM patty from the UHC. Lay the BM patty on the left side of the bowl, overlapping the egg. 2. Transfer contents of the prepared mushroom soup in to the reusable bowl. 3. Pour 1-oz (or 30-cc) of Mushroom Pepper sauce over the patty. 3. Top with 3 – 5 pieces of mushroom slices. 4. Get another piece of BM patty from the UHC. Lay it on the bottom side of the bowl, overlapping the patty and egg. 5. Pour 1-oz (or 30-cc) of Mushroom Pepper Sauce over the 2nd patty. Top with 3-5 pieces of mushroom slices. 6. Gently pass to the HLZ/ OAT. Philippines Version March 2020 12  Training SOC (Station Observation Checklist) Production OPL: Resusable-Assembly Assembly: Nuggets Nuggets with Rice 1. Initiator gets 1 order of rice and places it in the medium ivory bowl. 2. Place the rice towards 1 side of the bowl. Leave a space in the bowl. 3. Using scooper, place 6 pieces of nuggets into the space. 4-pc and 6-pc Nuggets Get medium ivory bowl and place number of nuggets as ordered. 10-pc and 20-pc Nuggets Get deep square plate and place number of nuggets as ordered. Transfer 5 pieces of nuggets at a time. Philippines Version March 2020 13 Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly Assembly: Chicken McDo Reusable plates and Bowls Set-up 3. Pass assembled product to the HLZ/OAT. Place reusable plates and bowls in the designated area near initiator. Upon orders, initiator will pull a reusable plate. Note: Packaging at the assembly area must be placed upside down to prevent foreign objects from falling. M aximum number of products to prepare at one time is 10. 46 Series Gravy will be dispensed by the customer directly onto the plate. If a customer insists, give a gravy reusable container. Chicken Gravy Order 250 Series Quantity Quantity 1-pc chicken (1 large part) 1 1 2-pc chicken (1 large part and 1 small part) 2 2 BFF Chicken Bundles good for 3 (2 large parts and 1 small part) 3 3 BFF Chicken Bundles good for 4 (2 large parts and 2 small parts) 4 4 1-pc chicken with spaghetti (1 small part) 1 1 6- pcs chicken (3 large parts and 3 small parts) 6 6 8- pcs chicken (4 large parts and 4 small parts) 8 8 1. Assembler pulls a deep square plate with 1 serving Extra Gravy 2 of plain rice onto the plate from the Initiator. 2. Using chicken tongs, get chicken McDo and Large part: Thigh or Rib place beside the scooped rice. Small parts: Leg or Wing **For 2pc, get another piece of Chicken McDo. Note: Chicken parts may vary based on customer request. Follow grill order Philippines Version March 2020 14 Training SOC (Station Observation Checklist) Production OPL: Reusable-Assembly Assembly: McShare McShare Box Dine in 1. Get 2 reusable plates. Place 3 to 4 pieces of chicken McDo per plate. 6-piece McShare 8-piece McShare For 6 pcs: 3 small parts + 3 big parts For 8 pcs: 4 small parts + 4 big parts 2. Provide appropriate number of plates and bowl for gravy. For 6-pc – 3 plates/ 2 regular ivory bowls For 8-pc – 4 plates/ 3 regular ivory bowls 3. Get from Initiator the correct number of scooped of rice. Scooped rice per plate is 3-4 servings. One (1) tab 6- Box 6-piece McShare bundle 8-piece McShare Bundle Philippines Version March 2020 15 Training SOC(Station Observation Checklist) Production OPL: Reusable-Assembly Assembly: Pies 1. Initiator communicates order of pie to assembler. For Grill Direct: Get pies from the Fry dump tray and 2. Assembler gets appropriate pie from the UHC. place in a butter dish or pie box (for take out). Use plain silver tongs. 3. Get one butter dish. 4. Transfer appropriate pie on the dish. 5. Pass gently to HLZ/OAT. Philippines Version March 2020 16