Sample result
Daily Kitchen Checklist Builder for Restaurants
The owner asked this:"I have two locations in Medellín and I want one sheet for the kitchen's full day, from 08:00 to 20:30, that says what is measured, at what time and which role signs. I also want to know what it costs me when the portion grows on the bandeja, the sancocho and the trout."
① The station map
The Sazón de Origen kitchen is ordered by the product, not by the clock: receiving, storage, production, service and station close. The sheet controls the sancocho that starts at 08:00 to be ready at 10:30, the bandeja that leaves the pass at 180 g and the trout that arrives by the piece.
| Phase | Control point | Measure and unit | Who signs | Consequence if it comes out NO |
|---|---|---|---|---|
| Receiving | Temperature and weight of each delivery | 4 °C or lower; −18 °C or lower; weight within 2 % tolerance | Production cook, on CHK-ALM-01 | Rejected on the bay with the reason signed |
| Storage | The 11:00 cold round | 0 °C to 4 °C in the product | Production cook | The product is moved and the fault goes to FOR-MAN-04 |
| Production | Cooking the sancocho | 74 °C or more at the centre of each meat | Production cook | It stays on the heat; it does not go to the kettle |
| Production | Cooling | 60 °C to 21 °C in 2 hours; to 5 °C in 4 more hours | Production cook | Reheat to 74 °C once and restart, or bin it |
| Service | Protein portion weight | 180 g ± 10 g on a 1 g scale | Head chef at the pass | The plate and the portioner are corrected within the shift |
| Station close | Waste of the day | Kilos, cost and cause | Afternoon lead | The sheet is not signed without the cause of each discard |
There are nine control points for two shifts; six are shown here. What another document already signs is not repeated: the 06:45 opening is CHK-COC-02, receiving from 07:00 to 10:00 is CHK-ALM-01 and closing is CHK-COC-03. This sheet reads them by their code.
② Cold and hot: the ranges and when they are measured
The limits are the house constants. The assistant proposed hot holding "above 63 °C"; the house sets 60 °C or more in all its documents, and this sheet does not open a second figure.
| Product | Range | Times a day on this sheet | Where it is measured |
|---|---|---|---|
| Raw protein in the walk-in | 0 °C to 4 °C | 1 (11:00) | Probe at the centre of one piece · item 11 |
| Frozen goods | −18 °C or lower | 1 (11:00) | Probe between two pieces · item 13 |
| Sancocho and base stock while cooking | 74 °C or more at the centre | Every batch | Thickest piece of each meat · item 1 |
| Sancocho and beans in the kettle and bain-marie | 60 °C or more | 5: 12:00, 14:00, 16:00, 18:00 and 20:00 (Sunday, 3) | Centre of the pot, never the edge |
| Batches cooling | 21 °C or lower at 2 hours; 5 °C or lower at 6 hours | 3 per batch | Centre of the 5 cm tray · FOR-COC-03 |
| Line thermometer | 0 °C ± 1 °C in iced water | 1 a day (10:45) plus the Monday calibration | Item 8 and FOR-COC-08 |
The thermometer nobody calibrates lies toward the comfortable side. If it reads 2 °C in iced water, the walk-in that says 4 °C is at 2 °C… or at 6 °C: nobody knows.
On Sunday service ends at 17:00 and the kitchen closes at 17:45. Leftovers are cooled in 5 cm trays inside an iced-water bath and must be at 5 °C or lower by 17:30. Whatever does not get there is binned and weighed.
③ Weighing the three star dishes
Ten plates of each star dish, weighed component by component on the pass scale (1 g), across two different lunch services and with different hands. The scale does not yet have a week of data: the served portion is still unmeasured. The sum uses the assistant's scenario, 20 g too much protein on each plate.
| Dish | Recipe weight | Scenario deviation | Food cost before and after |
|---|---|---|---|
| Bandeja de la casa · 42,000 COP | Protein 180 g ± 10 g | +20 g at 26,000 COP/kg = +520 COP | 34.0 % → 35.2 % (+1.2 points) |
| Sancocho de tres carnes · 36,000 COP | Three meats of 60 g = 180 g | +20 g at 30,000 COP/kg = +600 COP | 34.0 % → 35.7 % (+1.7 points) |
| Trucha al ajillo · 46,000 COP | Piece at the FT-COC-04 size | +20 g at 32,000 COP/kg = +640 COP | 35.0 % → 36.4 % (+1.4 points) |
With 900 bandejas, 700 sancochos and 450 trout a month across the two locations, the extra 20 g come to 1,176,000 COP a month: 0.55 points of food cost against sales of 214,000,000 COP. The supplier billed correctly; the cook served too much.
The verdict. 34 % is the menu food cost; 32 % is the ceiling for putting a dish on promotion. With the correct portion, the bandeja and the sancocho sit on target, but 2.0 points above the ceiling. The trout sits 1.0 point over the menu figure and 3.0 over the ceiling: the agreed size is reviewed before the price. If after 30 days a dish with the correct portion does not drop below 32 %, the problem is not the cook: it is the menu price or the purchase size. Illustrative figures.
The full example has 2 more part(s): you see them inside the library, with your account.