,

TRAINING
HAND-OUTS
History of Shawarma Shack - THE SHAWARMA SHACK is the First and
Real Home of Buy 1 Take 1 Shawarma! The Company traces its roots
back in 2015 as simple food cart concept in Divisoria, an iconic
commodities market in Manila.
Mission
• Our Company is dedicated to serve our delicious, and Fresh
Mediterranean cuisine with our signature twist of Filipino
flavors at great price points that our customers can happily
consume.
• Our Company, through its business model, aims to provide
employment, training and education, and promote
entrepreneurship for the enterprising Filipino.
Vision
• Our Company envisages the business to maintain the highest
standards of quality in our products, and services,
strengthening our core capabilities to become the industry
benchmark domestically, and elevate the Brand to participate
in regional markets overseas.
• Our Company, will nurture the “SHAWARMA SHACK” brand
legacy as it continues to delight its consumers and empower
the entrepreneurial spirit of many Filipinos both here and
abroad
• Our Company will help in nation-building by becoming a
reputable organization to develop globally-competitive, and
competent Filipino foodservice professionals.
Core Values
P ro-active and Positive attitude.
I ntegrity in all of our undertakings.

T eam work achieves more.

A llegiance to company and respect with one another.
What is CEA?
• Customer Experience Associates work in a team-
oriented environment where each person is assigned
a specific and/or multi task
• Customers Experience Associates job duties include
greeting guest, helping them find products, learning
what they are looking for in a service, or resolve a
complaint.

STORE CODE OF CONDUCT

• Ang mga CEA ay dapat complete uniform bago pumasok at
umuwi ng store galling sa duty.
• Dapat malinis sa paligid at i-observe ang proper hygiene.
• Lahat ng kinakailangang reports ay dapat i-sumite sa Area
coordinator.
• Ang pag gamit ng cellphone ay mahigpit na ipinagbabawal,
maliban kung emergency o tungkol sa trabaho ang purpose.
• Ipinagbabawal ang madalas na pag bisita o kaibigan sa vicinity
ng tindahan, at striktong ipagbabawal mag papasok sa loob ng
store ang mga non-SSFC employee
• Ang paninigarilyo o vape ay mahigpit na pinag babawal sa
store, o habang naka uniform
• Ang pagiwan sa store ng walang pahintulot ng AC ay mahigpit
na ipinagbabawal, ugaliing mag paalam sa superior.
• Mga aksyon na hindi tugma sa brand at maaaring makasira sa
brand at image ng company ay striktong ipinagbabawal.
• Laging sundin ang CLAYGO upang mapanaliti ang pagiging
maayos at malinis ng store
• Bawal gumamit ng un-authorize na produkto o ingredients,
gumamit lamang ng Shawarma shack issued produkto at
ingredients.
TRAINEE UNIFORM
Hairnet
Facemask

Plain White Polo Shirt

Black Belt

Black Slacks Pants w/o Pocket for

OIC & CEA

Black Shoes and Black Socks

CEA STANDARD UNIFORM

Cap with Hairnet

Facemask

Shawarma Shack Polo Shirt

ID with Lace

Shawarma Shack Apron

Black Slacks Pants (NO POCKET)

Black Shoes and Black Socks
 Food Prep. Basic Safety and Sanitation

Bacteria is found in most perishable food. Bacteria multiplies rapidly

within the Temperature Danger Zone: 40F – 140F.
To minimize bacterial growth, keep cold food at temperatures below
40F & hot food held at temperatures above 140F.

Frozen - Temperature Chilled - Cooled temperature

negative (-18) degrees Celsius. usually at 5 to 7 degrees Celsius

WHAT IS CROSS CONTAMINATION?

Cross-contamination is when biological, physical or chemical

contaminants get into food, making it unsafe for human consumption
and putting people at risk of food-borne diseases.
1. Biological Contamination
Biological contamination refers to food that is contaminated
by organisms or substances they produce. This includes
biological matter produced by humans, rodents, insects and
microorganisms.
2. Physical Contamination
Physical contamination is when a foreign object contaminates
food. This can happen at any stage of the production process
and could include Band-Aids, steel wool or pieces of plastic.
Physical contamination can cause injury to an individual who
 inadvertently consumes the foreign object. The added risk
associated with physical contamination is that the foreign
object could be carrying biological contamination
3. Chemical Contamination
Chemical contamination refers to food that has been
contaminated with a natural or artificial chemical substance.
These contaminants are particularly dangerous as they expose
people to any number of toxic substances, some of which can
be fatal.
How to avoid cross contamination:
Keep yourself clean:
1. Observe proper hygiene
2. Wash your hands with soap more often
3. Always wash your hands before going back to prep area
Wear appropriate PPE.
1. Food Preparation:
2. Separate raw from cooked items
3. Use proper equipment and utensils, wash every after use
4. Follow standard SOP in cooking (proper cooking time and
temp)
Storage:
1. Observe FIFO/FEFO
2. Avoid temperature abuse (Frozen-Thaw-Frozen)
3. Segregate raw mats based on their proper storage
Serving/cooked food:
1. Never reuse disposable supplies
2. Follow standard holding time of cooked food
3. Always cover/secure cooked food to avoid pests and insect.
What is 10 minutes rule?

- No thawed meat, beyond

10 minutes at room temperature.

THAWING PROCEDURE
1. Thaw food thoroughly before cooking. Frozen or
partially frozen food will require longer cooking time.
The external surfaces of this food could be cooked, but
the inner portion might remain uncooked and harmful
bacteria within the food may not be killed.
2. Check for ice crystals in the food using your hand or a
skewer. If food is not fully thawed, continue to thaw
the food until no ice crystals are present. Test again
before cooking or reheating.
3. Cook thawed meat immediately and do not refreeze
thawed food. Improper handling and refreezing of
food may lead to the growth of bacteria.
4. Thaw only the amount of food you require for cooking.
5. When thawing food, separate raw meat from cooked
or ready-to-eat food to prevent cross-contamination.
Food safety terms:
1. Thawing – is the process of taking a frozen product from
frozen to a temperature (usually above 0°C) where there is no
residual ice. Cook thawed meat immediately, never return
thawed meat to freezer to avoid contamination. Follow
thawing procedure per raw materials to maintain best quality
of SSFC products.
2. Expiration date - is the last day that a consumable product
such as food will be at its best quality.
3. Shelf life - the length of time a product may be stored without
becoming unsuitable for use or consumption. (FIFO/FEFO)
4. Holding time - is the length of time a finished cooked products
can be kept ready for service, at the right temperature,
consistency and texture.
5. LOGBOOK used IN-STORE APEPO: AUDIT. EQUIPMENTS.
PEOPLE. OTHER
6. CLEAN AS YOU GO (CLAYGO)
7. HTMT (Holding time monitoring table) – Table monitoring
used instore to list down the start time of the cooked product
with the lapsed time, until when the cooked product is okay
for serving.
Cleaning and sanitizing

• Cleaning – is the process of

removing visible dirt, dust and
other soils from surfaces. It is
typically completed with a cloth or
wipe in conjunction with a
detergent, soap or solvent.

• Sanitizing - to make
something completely
clean and free of
bacteria by using
chemicals.

• Small Bucket = 1 liter • 1 Sachet of KLIN365

ü Open 45ml KLIN365 and place all inside the bucket,

add 1 Liters of water and mix gently

• soak used towel to remove oil

and squeeze ready to use for the next cleaning.
• use for thick grease and
soiled tool (colander, pans, exhaust diffusers)

• 10 Liters Container • 1 Sachet of KLIN365

ü Open 45ml KLIN365 and place all inside the

container, add 10Liters of water and shake gently

• Dishwashing • Tools cleaner

• Glass panels – use spray bottle • Deodorizer
• Tables and counter top – use • Fly repellant
spray bottle • Degreaser
• Sink and toilet cleaner
 Towel Color Coding

Yellow - Glass Area

Red - Dining Area
Blue - Kitchen Area and Equipment’s
Green - Serving Area

Shawarma Shack
Fastfood Corporation

Reminders in Food
Preparation
1. Laging takpan ang mga naka prepare na item sa counter.
2. BAWAL gumamit ng stapler sa loob ng tindahan.
3. Laging i-maintain ang kalinisan sa tindahan.
4. I-update ang Holding time monitoring table.
5. I-practice FIFO/FEFO.
6. Lahat ng nagawa nang produkto ay bawal nang icancel, laging tandaan na
unahin ang bayad bago gawin ang produkto. Bawal ang advance order.
7. Mga otorisadong produkto at ingredients lamang ang dapat gamitin sa loob
ng tindahan

Shawarma Shack
Fastfood Corporation

Reminders in Food
Preparation
8. Gumamit ng proper PPE.
1.1 Hairnet/Apron
1.2 Disposable gloves
1.3 Facemask
9. Gumamit ng malinis na utensils
10. I-practice ang ClayGO
11. Sundin ang SOP sa pag luluto, temparatura ng pag luluto at oras ng pag luluto.
12. Silipin muna ang cone bago ilagay ang Shawarma upang maiwasan ang
pagkahalo ng foreign obsect sa produkto
SSFC MENU
Pita Thawing and Cooking:
Procedure
1. Thaw Pita from Freezer to Room Temperature in 1 Hour
2. While thawing the Pita, Turn on/pre-heat the Panini grill and set
to 300 at around 8-10 minutes.

ü With Light – means it is still accumulating enough heat/Pre-

heating
ü Without Light – indicates the grill is ready to use
3. Grill the Pita Bread in the Panini grill for

4. Maximum of only when heating in Panini Grill

Note: Bago ilagay ang Shawarma wrap sa papercone, silipin muna ang
loob upang maiwasan mahaluan ng foreign object ang produkto bago
iserve sa customer, siguraduhin malinis ang papercone bago ilagay ang
Shawarma pita.

Rice preparation and cooking:

STRICTLY USE FOOD COLORING, ALWAYS

CHECK UPON DELIVERY, REJECT IF NOT WITHIN PROPER SPECS

• 1kg rice
• 40oz or 5cups of Purified
Water
• 1/8tspEgg Yellow Food Color
• 1 cube of Knorr Chicken Broth
• 1/8 slice of Butter
 1. Wash the rice (twice) 5. Add 1/8tsp of Egg Yellow food
2. Pour in the first 4 cups of water Color to the rice then mix
3. On the 5th cup, dissolve the 6. Stir, cover and let boil
Broth Cube in a cup with warm 7. When boiling, add 1/8 slice
water. butter, stir until it dissolve.
4. Pour in the Broth and water 8. Cover and Let it boil and wait
mixture in the rice and mix until cook.

Vegetables
PIPINO
1. Hugasan ang pipino gamit ang running water.
2. Hiwain at alisin ang magkabilang dulo ng pipino.
3. Hiwain sa gitna pahaba.
4. Gamit ang kutsara alisin ang mga buto saka banlawan muli
gamit ang running water upang matanggal ang mga natitirang
buto ng pipino.
5. Hiwain ng naaayon sa S.O.P.
KAMATIS
1. Hugasan ang kamatis gamit ang running water.
2. Hiwain at alisin ang ibabaw ng kamatis.
3. Hiwain sa gitna.
4. Gamit ang kutsara alisin ang mga buto saka banlawan muli
gamit ang running water upang matanggal ang mga natitirang
buto sa kamatis.
5. Hiwain ng naaayon sa S.O.P.
WHITE ONION
1. Gamit ang kamay ay alisin ang balat ng sibuyas
2. Hiwain at alisin ang magkabilang dulo ng sibuyas
3. Hugasan ang sibuyas gamit ang running water
4. Hiwain sa gitna
5. Hiwain ng naaayon sa S.O.P
Beef express cooking procedure:
1. Thaw Beef express from freezer to chiller for 12 hrs with 24 hrs
shelf life.
2. Prepare Sauté pan and set the temperature to No.3 or in medium
setting.
3. Cook the thawed beef express and cook it for 5 minutes.
4. After cooking, transfer it to the strainer to drain its excess oil.
5. Put the beef express in the food warmer to maintain its
temperature.
NOTE:
Cooked Beef Shawarma - 6hrs holding time in Food Warmer
Left over beef can be carried over the next day with 2hours Shelf-
life only starting with the store business hours.
Chicken express cooking procedure:
1. Thaw Chicken express from freezer to chiller for 12 hrs with 24 hrs
shelf life.
2. Put the thawed Chicken express directly on the food pan in the food
warmer to thoroughly cook and maintain its temperature.
NOTE:
Chicken Shawarma - should be kept in Food warmer 30 minutes prior to
serving.
Chicken Shawarma - 6hrs holding time in Food Warmer
Prepare only enough chicken shawarma to accommodate all of our
customers, left overs should not be used the next day.
Kebab meat cooking procedure:
1. Thaw Kebab from freezer to chiller for 12 hrs with 24 Hrs shelf life.
2. Prepare Sauté pan and set the temperature to No.3 or in medium
setting.
3. Coat the Sauté Pan with 1/2tsp oil to prevent the Kebab from
sticking and let it heat.
4. Cook Kebab, flip every 40 Seconds to cook the other side of the
Kebab and cook for 4 minutes.
NOTE:
*Cooked Kebab - 3hrs holding time in Food Warmer
*DO NOT PRESS THE KEBAB WHILE COOKING
Tikka meat cooking procedure:
1. Thaw Tikka from freezer to chiller for 12 hrs with 24 Hrs shelf life.
2. Prepare Sauté pan and set the temperature to No.3 or medium
setting.
3. Coat Sauté Pan with 1/2tsp oil to prevent the Tikka from sticking
and let it heat.
4. Cook Tikka, flip every 20 Seconds and cook for 4 minutes.
5. Once cooked, cut Tikka into 3-5pcs.
French fries cooking procedure:

Fries Box With 100g French Fries 38.5g Beef or Chicken express 20g Garlic sauce &
Parchment Paper 20g Cheese Sauce

1. Prepare 100g of fries.

2. Preheat deep fryer, set temperature to 180°C or 350°F.
3. Once heat light turns off, put the fries in Fryer let it cook for 2
minutes and 20 seconds.
4. Place the cooked fries on top of parchment paper inside the rice
box packaging.
5. Place 38.5g of Beef or Chicken express on top of fries spread evenly.
6. Squeeze the 20g of Garlic Sauce in a Vertical Zigzag motion and 20g
Cheese sauce in a Horizontal Zigzag motion 20g each.
NOTE:
*Shelf life - follow expiration date of fries
*Fries storage only in Freezer, no thawing procedure
*The minimum load of 2 kilos of oil could cook up to 4 kilos of fries.
*The maximum load of 4 kilos of oil could cook up to 8 kilos of fries.

1 Sa
Nachos cooking procedure:

Small Bucket = 1 liter

Nacho Box with 50g Nachos 10gCucumber, 38.5g Beef or 20g Garlic sauce &
10gTomato & 2gOnion Chicken express 20g Cheese sauce
Parchment paper

1. Prepare the box with wax Paper, and place 50g Nachos.
2. Place the 10g Cucumber, 10g Tomato and 2g Onion
3. Place the Beef or Chicken shawarma 38.5g and spread on top.
4. Squeeze the 20g Garlic Sauce in a Vertical Zigzag pattern and
20g Cheese sauce in a Horizontal Zigzag pattern
5. Properly close the box and serve.
Note
Shelf Life:
*Unopened Nachos - 6 months
**Opened Nachos in a container– 2 Days
**Fold the open pack Nachos and keep in a container.

CUSTOMER SERVICE
What is Customer Service?
• The assistance and advice provided by a company to those
people who buy or use its products or services.
• Making sure you and your staff are knowledgeable about the
products you sell.
• Going above and beyond customer expectations to provide a
positive experience and for a repeat business.
Customer Service Focus
1. Make a customer, not a sale.
2. Make every interaction count, even the small ones. They are
all relevant.
3. Treat the customer as if you are that customer.
4. Courteous treatment will make a customer a walking
advertisement.
5. Good customer service costs less than bad customer service.
Cashiering Service sequence (EATPITA)
E-stablish eye contact, Smile and Greet the customer
A-sk for the order, apply suggestive selling, encode the orders in the
POS real-time, repeat and confirm the final order
T-otal the amount to collect, confirm amount received and prepare
for change and provide official receipt.
P-repare the orders according to standards.
I-nform customer once order is complete.
T-hank the Customer.
A-lways invite them again and place the order in front of the
customer.
Complains are communicated directly via the ff: methods.
1. Social Media. 2. Email. 3. Survey. 4. Company Service Hotline
Customer Complaint Handling (LEAST)
L-isten, E-mphatize, A-pologize, S-olve, T-hanks

Suggestive selling
• Is a sales approach where a staff asks a customer if they would like
to include an additional purchase or recommends a product which
might suit the customer.
• Suggestive selling is used to increase the purchase amount of the
client and the revenues of the business.
Upselling
• In upselling, you're selling the customer a newer or better version
of the product they want to buy or have already bought.
• We recommend an upgraded version
• Up-selling is used to increase the purchase amount of the client and
the revenues of the business.
Delivery and Receiving of Stock
RECEIVING
• All ingredients (wet / dry), and other food items should be in
excellent condition when they are delivered. Cold storage should be
cleared prior to receiving shipments so that food can be
immediately stored. The storage areas should be clean and well-lit
to discourage pests. Sanitary carts should be readily available to
store foods immediately.
• Pre-cooked items (meats and sauces) should be requested to
receive first, then check for signs of discoloration on the packaging.
Refuse deliveries that show signs of insect and rodent activities.
• Reject goods that come in dented, bulging or damaged containers.
Never taste food in damaged containers.
• Check all the quantity of received stocks based on the Delivery
Receipt, always declare quantity
• If there are Out of Stock and or missing items that are not indicated
on the Delivery Receipt, cross it down on the DR and have the
Delivery guy’s signature
• Immediately refrigerate potentially hazardous foods, then;
• Once finished, on the delivery receipt leave your name, signature
and date and get a copy of DR.
• Prioritize customers first before receiving or entertaining delivery
personnel.
Tamang pag aayos ng gulay pag ka receive:
• Timbangin ang gulay.
• Kunin ang lumang gulay sa crates at ilagay sa isang lagayan.
(Siguradohin
na malinis ang crate bago isalin ang bagong deliver na gulay.)
• Alisin sa pagkabalot ang mga gulay at ibuhos sa crates.
• Tingnan kung may mga halong lamog, bulok at hinog. Ang bulok at
lamog
ay timbangin at isulat sa waste at ang hinog ay una nang gamitin.
(siguradohin lamang na mayroong picture sa bawat waste na
isinusulat
para sa iyong pagpapatunay.)
Tandaan:
• Huwag ilapag sa sahig ang crates na may lamang gulay.
Siguradohin na malinis ang crates at hindi mapapasukan ng
mga insekto.
• Huwag ilagay sa plastic ang mga gulay dahil mabilis itong
masira dahil sa init at hindi nakakasingaw.
• Siguradohin na palaging mag fifo ng mga stocks lalo na sa
mga gulay para maiwasan ang subrang pagkahinog sanhi ng
mabilis na pagkasira.

Forms used
Delivery receipt (DR)
This form is used to properly document the endorsement of stocks
from WHS to Store. 1copy to be left in-store. This documents usually
indicates the following information:
1. Store location
2. Item name
3. Quantity
4. Delivery guy’s acknowledgement
5. Receiver’s acknowledgement
6. Remarks (if there is adjustment, make sure both acknowledged by
delivery personnel and crew.
Pull-out requisition slip (PORS)
1. This form is used to request a pullout of the following items to
WHS:
2. Damaged equipment/appliances
3. Damaged raw materials received from Warehouse
4. Unused collaterals (Display)
5. Transfer of stocks to WHS
*Note
Reminders:
• PORS must be accomplished at least 3-days and approved by
your AC before forwarding to WHS group
• Pullout of requested items are schedule together with regular
schedule of delivery
 • Always clean and wrap items properly to avoid cross
contamination to the WHS truck
• Label the items properly for easy tracking
Waste disposal Authorization slip (WADAS)
This form is used to request disposal of expired items, raw materials
and lapse cooked products.
• Expired items and raw materials
Reminders:
• WADAS must be accomplished and approved by your AC and
AOM.
• CEA must send a proof of disposal video recording must be
sent also for approval. Directly disposing expired raw
materials in trashcan without its packaging.
Transmittal Form
1. This form is used to the following:
2. Transfer of items, food or non-food from Company owned stores
to another Company owned stores.
3. The completed Transmittal form must be in 2 copies, 1 copy to be
filed in the store of origin and 1 copy is for the receiver’s store.
4. Items that are transmitted must be reflected in the inventory.
Transfer in(+) or out(-).
5. Both stores must attach the transmittal form to the inventory
form.
STOCKS INVENTORY PROCEDURE
An inventory form is a data tool for recording all the items, supplies
and commodities in an organization at a specific time
1. Beginning inventory (BEG) - dito isulat lahat ng items na
binilang sa umaga ng
ng opening shift.
2. Delivery (DEL) - isulat dito ang bilang ng mga dumating na
bagong deliver na stocks.
3. Purchase (PUR) –dito isulat kapag may mga binili na stocks.
4. USAGE – bilang ng mga nagamit na stocks.
5. WASTE – mga stocks na hindi na pwede magamit o maibenta
6. ENEDING INVENTORY (END) – dito isulat ang lahat ng mga
natirang stocks sa gabi.
 *Sa paggawa ng stocks inventory I add(+) lamang ang
beginning, delivery, at purchase, at Ibawas(-) ang waste at
ending para makuha ang (=) usage.
Halimbawa:
BEG+DEL+PUR–WASTE–END=USAGE
48 + 100 + 0 - 3 – 120 = 25
TANDAAN: Dapat ang mga sumusunod ay itakda sa pag rerecord.
1. Accurate
2. Updated real-time
3. On a daily basis
4. Must be accomplished to check if stocks on hand is tally vs
sold products
5. To see variances and check if SOP is followed during product
preparation
SALES REPORT PROCEDURE
Sa bawat order na binibili ng customer kailangan itong I tara sa TARA
Count o I-punch sa POS o POS TABLET para sa record ng tindahan.
Para malaman ang Total sales:
1. I add lamang ang bawat tara ng mga produkto at ilagay sa
TOTAL NO. OF SALES
2. Sunod ay i-multiply ang TOTAL NO. OF SALES sa PRICE ng
bawat produkto at isulat sa SALES AMOUNT
3. i add ang sales amount ng bawat produkto para makita ang
TOTAL SALES
TANDAAN:
1. May iba’t ibang sales report form ang ginagamit, siguraduhin itala sa
akmang sales report ang bawat transaksyon sa loob ng tindahan.

a. Walk-in sales report – mga customer na nagbabayad gamit ang

pera.
b. Gcash sales report – mga customer na nagbabayad gamit ang
GCASH.
c. Food Panda sales report – mga transaksyon gamit ang Food Panda
platform
d. GrabFood sales report – mga transaksyon gamit ang Grabfood
platform
Discount application
Meat usage
• ito ang nagamit na Beef express at Chicken express shawarma.
• Ang 1 kilo na nagamit karne ay katumbas ng P 1,000 na benta.
Halimbawa:
Ang usage (na gamit) ng chicken ay 550grams at ang beef ay 1 kilo.
550g + 1000g = 1,550g or 1.550kg
1.550kg x P 1,000 = 1,550
Ang meat usage ay P 1,550.

Meat sales - ito ang benta ng mga produkto na ginamitan ng Beef express at
Chicken express.
Para makita ang meat sales. I add lamang ang mga benta ng mga
sumusunod na mga produkto,
Na ginamitan ng Beef at Chicken.

Halimbawa:
Shawarma Large B1T1= 356 Meat sales = P1,565
Shawarma Reg B1T1 = 675
Shawarma Reg B3 = 115 Meat usage= 1,550
Shawarma rice = 160 Variance =+15
Beef rice bowl = 109
Shawarma Nachos = 75
Shawarma over fries = 75
Meat sales = P1,565
Opening Procedure
1. Log-in to Jibble – using personal phone or POS tablet. Report to AC
regarding attendance.
2. Check main doors (roll-up, glass panel, etc.) for any sign of forced
entry. If evident, do not go inside, report to the AC immediately, and
wait for instructions before entering store premises.
3. Open the store – roll-up or door.
4. Read communication logbook & check updated logs (APEPO, utilities
monitoring, inventory, sales, grease trap cleaning, etc.), report to AC
for failure of PM shift to update the logbooks.
5. Plug-in & turn on all devices: POS+printer, FP & GF devices, phones &
LCD to make sure all are working & running as soon as store opens &
you are done with the prep.
6. Check cleanliness of the store – counter tops, prep areas, floors, tables,
chairs, etc. (clean when necessary).
7. Prepare equipment & mis-en-place according to standards in the ff.
manner:
a. Ensure cleanliness of all cooking wares & utensils
b. Prepare Bain-marie according to standard water level – 8 liters
(Water level should be touching the base of the steel pan, Empty
pan should not float, replenish when necessary)
c. Turn on the Panini machine & fryer (check oil quality & levels)
d. Cook right amount of rice based on correct forecasting
e. Cook meat based on AM shift projections (not for the whole day)
f. Prepare slices of vegetables based on standards & AM shift
projections equivalent to the meat portions
8. Fill-up a new set of back-up squeeze bottles – never mix new with old
ones.
9. Set-up the assembly station counter in the ff. order: meat, vegetables,
sauces.
10. Replenish pita bread display based on AM shift projections.
11. Check completeness, quantity & readiness of all packaging materials.
12. Check cleanliness of the façade area, set-up the banners& other
merchandising collaterals.
13. Check grooming & make sure you are wearing complete uniform
before store opening.
 14. Always make sure to possess the lively & smart attitude all throughout
your shift.
15. Properly endorse to CEA closing shift using apepo method (disregard if
CEA is on straight duty).
16. Log-out of Jibble – using personal phone or tablet within store
premises still in complete uniform.

Closing Procedure
1. Log-in to Jibble – using personal phone or POS tablet (disregard if on
straight shift).
2. Conduct pre-closing if store is not busy – only with regard
cleanliness only.
3. Once store is closed, turn-off and unplug the ff:
a) Bain marie (drained)
b) Panini Machine, Sautee Pan, Fryer, exhaust fan & all electric fan, etc.
c) All electronic devices: LCD, POS (make sure complete entries), FP
& GF gadgets (proper settings), etc.
4. Check all left-over items: vegetables, Rice & chicken to be logged
and declared as wastage.
5. Clean & sanitize all food pans & wares.
6. Clean & sanitize the counter & food contact surfaces before
returning the food pans & covers. Make sure there’s no traces of
food anywhere to avoid pests from staying in your store.
7. Sweep & mop the floors, wipe all tables & chairs – no dirt
accumulation.
8. Check leaks from faucet or any busted light & report to AC
immediately for any occurrence.
9. Clean the grease trap properly and collect the excess oil on a
separate enclosed plastic disposable container.
10. Make sure trash is all placed in one enclosed container – covered.
Conduct proper inventory of all stocks. Report near-ex (nearly
expired) items to the AC if below 3 days from BB date.
11. Conduct cash count. Update the logbooks: apepo, utilities
monitoring, inventory, sales, grease trap cleaning, etc.
 12. Secure cash sales & change fund (properly labeled with date &
amount) in a cash box locked in a secured drawer/cabinet.
13. Make sure the ff. is washed, clean & ready for use for the ff. day
of operations: mop, towels & hang to dry.
14. Bring in all marketing collaterals posted outside of store premises.
15. Double check the store based on the checklist. Take pictures of
critical areas & post to the AC for reporting.
16. Log-out of Jibble – using personal phone or tablet within store
premises still in complete uniform

17. Turn-off all the lights & make sure the store is properly locked
before leaving store premises.

NOTES:

______________________________________________________________
______________________________________________________________
PPG Guide: Scan for quick reference guide:

1. Rice cooking procedure 5. Tikka meat cooking

2. Vegetable slicing 6. Fries cooking & solo fries

3. Beef express cooking 7. Nachos preparation

4. Kebab meat cooking

Owners

WALTHER BUENAVISTA
PRESIDENT/CEO

PATRICIA BUENAVISTA
VICE-PRESIDENT/COO

CEA Name: ______________________________________

Signature Date

Day 1: ______________________ ___________

Day 2: ______________________ ___________

Day 3: ______________________ ___________

Day 4: ______________________ ___________

Trainer Signature Date

Day 1: ______________________ ___________

Day 2: ______________________ ___________

Day 3: ______________________ ___________

Day 4: ______________________ ___________

Acknowledged by:
_____________________________________
Training & Development Manager

Mas Masaya Pag Dalawa!