EQUIPMENT CHECK BOARD

Purpose 

To ensure that each kitchen is aware, can trace and determine the status of equipment which are under repair.

Policy 

That every kitchen is tracking their own pieces of equipment which are under repair.

Procedure 

Each Sous Chef is in charge to track his assigned kitchens equipment status and record it on the equipment check board.

This board is to be placed in a visible location in each kitchen (where the kitchens are only show kitchens a book format should be used).

After the damage is reported to the engineering department via the agreed forms, the Sous Chef then updates his board immediately. He is to check on status of the equipment once weekly and update his board on weekly bases.

Once equipment has been fixed, it has to be removed from the board immediately in order to avoid unnecessary communications.

If a piece of equipment is out of order for longer than the period originally indicated by the engineering department, the Sous Chef needs to inform the Executive Chef immediately.