Day 1. Day 2. Day 3. Day 4. Day 5. Date Time Trainer. Time. Trainer. Date. Trainer. Time. Date. Time. Date. Trainer. Time. Date.

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1 PREP COOK TRAINING CHECKLIST NAME: EMPLOYEE NUMBER: Day 1 Date Time Trainer Day 2 Date Time Trainer Day 3 Date Time Trainer Day 4 Date Time Trainer Day 5 Date Time Trainer Orientations and Tests General Orientation Date: Food Orientation Date: Company Orientation Test Ko Olina Employees Handbook Test General Food and Beverage Test Laymans Guide to Responsible Serving Test Prep Cook Department Test Parking Lot 46B Test Training Packet Completed Department Head Approval For Solo Shifts:

2 TRAINING DAY 1 FIRST SHIFT: Shadow A Trained Prep Cook (8 Hours) Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you ve completed your shift, you will review the training material again with the chef and the trainer. Knows where and how to clock in and out on Aloha with the correct job code. Knows correct uniform and is currently in it and is familiar with our grooming policy. Knows the employee meal policy. Has been Introduced to the culinary team and taken on a facilities walk through. Understands what FIFO is. Knows our procedures for: dating, labeling, and rotating prepped items. Has been shown basic knife skills, including when to use a glove. Review clean as you go policy. Has gone over the menu with the trainer and highlighted the areas of your stations responsibilities. Review: station line book, opening set up list with utensils, prep list, photo and plating specs, mise en place, location of all kitchen utensils and equipment, overview of the station expectations. Knows the storage location of all food products. Knows the procedure/best practices for the dishwashing and pot sink area. Knows the recycling procedure. Knows the wet waste procedure. Knows the policy for using the restroom and hand washing procedure that is visible to the guest. Knows the back kitchen closing and cleaning procedures. Knows to label and date everything that goes into the walk-in. Knows that while in a chefs coat, on or off the clock, you cannot be on your cell phone, sit at the bar, or a table in the view of our guests Knows that while in the kitchen you must wear a hat. Your hat must be worn facing forward with a normal bill shape to it. Go over menu with trainer and highlight areas of your stations responsibilities. Review sanitation standards. (Checklist A) Review food cost awareness and food cost controls (Checklist B) Review measurements chart and how to measure accurately (Checklist C) Review internal cooking temperatures (Checklist D) Review reheating foods (Checklist E) Knows that before you can work your first solo shift you need to complete and pass your hcronlinetraining.com

3 TRAINING DAY 2 TRAIN Shadow Train Prep Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you ve completed your shift, you will review the training material again with the manager and the trainer. Knows the proper storage location for all prepped items. Knows to label and date everything that goes into the walk-in. Knows how to follow the mise en place sheets written by the chefs. Understands the time sequence of daily preparation, i.e. long lead items started first. Knows to inform the chefs and managers of any products that we are running low on. Knows the organization and location of the recipe cards. Is familiar with recipe card pars and production. Understands how to work together with rest of prep team and bakers. Knows the procedure for rotating product. Knows the procedure for downsizing preparation. Has reviewed the sanitation standards. Has reviewed the slicer chart. Trainer has answered questions pertaining to the station training. Measuring spoons and scales should be on prep station Knows how to operate the convection ovens. Knows how to operate the Combi ovens. Knows how to operate and clean the mixers. Knows the proper storage for prepped items. Has been shown all closing and cleaning procedures for the bakeshop. Trainer has explained any separate department daily tasks that pertain to the position. Has reviewed the mission, vision, and brand values on the last page. Knows that before you can work your first solo shift you need to complete and pass your hcronlinetraining.com

4 TRAINING DAY 3 TRAIN Prep Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you ve completed your shift, you will review the training material again with the manager and the trainer. Review any charts that are posted in the kitchen. Review the sanitation standards. Has gone over and is familiar with all equipment that is used in the prep area. Trainee needs to ask questions. If they do not, trainer sits down with employee and goes over study list, answers any questions, and explains expectations for next day. Trainer to evaluate employee. Has learned how to make all bar prep items. Knows the procedure for receiving products from purveyors. Knows the procedure for storing and rotating daily product orders. Understands the time sequence of daily preparation, i.e long lead items started first. Knows how to communicate to Chefs of any products that are running low. Knows that if there is not a bar prep sheet to ask the AM bartender for it. Trainee demonstrates how to maintain a clean prep area and kitchen. Has shadowed the procedure for burger, turkey burger, and fish and chips inventory with Sous Chef. Has produced personalized mise en place list accurately and in a timely manner. Has gone over the do s and don ts and knows they will be tested on them. Has reviewed the mission, vision, and brand values on the last page. Can recite one brand value without the aid of this sheet. Knows that before you can work your first solo shift you need to complete and pass your hcronlinetraining.com

5 CHECKLIST A SANITATION STANDARDS Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you ve completed your shift, you will review the training material again with the chef and the trainer. Clean and sanitize all work surfaces including prep tables, cutting boards, and other misc. areas. Wash hands before, during and after your shift. Practice good sanitation habits while working. Keep red sanitation buckets in all stations and change out every shift. Wear gloves when prepping cold food production. Eliminate cross contamination by wearing gloves and discarding after every use, changing out or sanitizing cutting boards, practicing correct storage procedures (cooked food above raw food). Store all prepped items away in zoned areas. Make sure they have been labeled, dated, and initialed. Consolidate prepped items (that are the same date only). Never marry old products with new ones. Downsize walk in coolers when needed. Clean the following equipment as you use them: Steamer Mixers Proofer Robot Coupe Burner Tops Hand Blender Kitchen Aid Blender Keep pastry cream and whipped cream refrigerated at all times, following standard rotation procedure FIFO. Clean and organize refrigerator and freezer reach in daily. Keep bakery shelves organized and clean. Organize small wares daily, and return the bakeshop tools to the toolbox. Clean as you go. Inspect all of your products at the beginning of every shift to ensure they are of good quality and fresh and to Mon keypod Kitchen s standards. All cooks must have a pocket thermometer as part of their uniform. All coolers must be temperature checked daily to ensure all cold food for is keep below 40 degrees. All reach in coolers must have a visible cooler thermometer. All garbage cans must be washed out at the end of the night and turned upside down to

6 CHECKLIST B Food Cost Controls Trainer: Please initial all the training topics to acknowledge you have reviewed and discussed the topics with your trainee. After you ve completed your shift, you will review the training material again with the chef and the trainer. Fish yields. Awareness. Checking and weighing in all fish. Check against the invoice. What is the food cost for all fish? Scales calibrated and in good working order. Prep list completed by closing chef or kitchen manager at night. Opening managers check prep levels to ensure they are correct. Adjust pars levels according to business levels. Pars and shelf life on prep and production lists. Recipe book always being used. Is it out in open at all times? Labeling, dating, added and initialing all products that are prepped. Following proper storage and rotation procedures. Walk-in organized and cleaned daily. Utilizing product mix daily to develop prep list. Enforcing portion control. Side items, condiments, apps, salads, desserts, etc. Inventory levels. Keep low during off periods. Measuring utensils. Are they using the right one? Using rubber spatulas when changing out pans. Trash audits. What s getting thrown out that you may not be aware of? This can be a real surprise! Half full pans during slow periods. Adjusting to slow down par levels before it is too late. Completing meat count daily left in walk in when not being used. Being a great communicator with your team on cost issues. Setting up daily goals for Lunch and Dinner staff. Always training your team on cost issues. Inspecting all delivered product, rejecting product that is below our standard. Weighing in all products. Line checks being done twice daily. Have FOH manager do line checks with Chef on duty. Everyone participating in food cost! Getting a second bid on all non-food items and small wares. Costing of all specials. All food and beverage that is sent out or sold needs to have a ticket rang in. This is vital for food cost. Be aware all your surroundings. Report to manager if you notice someone is not following Monkeypod Kitchen s standards. Following up on all credits.

7 MEASURE INGREDIENTS ACCURATELY Accurate measurements are crucial to recipes. In order to keep cost in line and ensure consistency of quality and quantity it is necessary that ingredients and portion sizes be measured correctly each time a recipe is made. Ingredients are purchased and used according to one of three measuring convections: Count, Volume, or Weight. 1. Count: Is a measurement of whole items, as one would purchase them e.g. Each, Bunch, and Dozen all indicate units of count measure. If the individual item has been processed, graded, or packaged according to established standards, count can be useful, accurate way to measure ingredients. It is less accurate for ingredients that require some advanced preparation or without any established standards for purchasing. 2. Volume: Is a measurement of space occupied by a Solid, Liquid, or Gas. The terms Teaspoon (tsp), Tablespoon (Tbl), Fluid Ounce (fl oz), Cup (cup), Pint (pt), Quart (qt), Gallon (gal), Milliliter (ml), and Liter (L). Measuring cups and utensils for which the volume is known (like a 2 ounce ladle or a Tablespoon) are used to measure volume. Volume measures are best suited to liquids, though they are also used for solids, especially spices, in small amounts. 3. Weight: Is a measurement of the mass or heaviness of a Solid, Liquid, or Gas. The terms Ounce (oz), Pound (lb), Gram (g), and Kilogram (kg) all indicates units of weight. Scales are used to measure weight, and they must meet specific standards of accuracy. It is far easier to attain accuracy with weight than it is volume MEASURE INGREDIENTS ACCURATELY 1 Tablespoon = 3 Teaspoons 2 Tablespoon = 1 Fluid Ounce 4 Tablespoon = 1/4 Cup 5-1/3 Tablespoon = 1/3 Cup 8 Tablespoon = 1/2 Cup 12 Tablespoon = 3/4 Cup 6 Tablespoon = 1 Cup 16 Tablespoon = 8 Fluid Ounce 2 Cups = 1 Pint 1 Pint = 16 Ounce 2 Pint = 1 Quart 4 Cups = 1 Quart 1 Quart = 32 Fluid Ounce 4 Quart = 1 Gallon Gallon = 128 Fluid Ounce 1 Pound = 16 Ounce

8 MEASURE INGREDIENTS ACCURATELY Beef, Veal and Lamb Roasts, Steaks & Chops Rare 115 o to 120 o Bright red center Medium Rare 125 o to 130 o Warm red center Medium 135 o to 140 o Pink center Medium Well 145 o to 155 o Slightly pink center Well Done 160 o and above No pink Ground Meat 165 o No pink, uniformly brown throughout Poultry Chicken 165 to 170 Cook until juices run clear. Pork Medium 140 o to 145 o Pale pink center Medium Well to Well Done 160 o and above Light Gray Seafood Mahi Mahi, Snapper (Opaka, Lehi) 125 o to 145 o Flesh is opaque, flakes easily Tuna 115 o Cook R, do not overcook or meat will become dry Shrimp Scallops Meat turns red and opaque. Milky white and firm

9 REHEATING FOODS Food is removed from refrigeration. Reheat all foods on the stovetop, or in the oven. Do not mix new product with old. Reheat potentially hazardous foods to 165 degrees. Stir food frequently to keep heat circulated and to eliminate scorching. DO NOT USE STEAM TABLE, FRYER OR STEAMER FOR REHEATING! Maintain reheated product temperature at 140 degrees or above. Always verify temperature with a thermometer. These foods must be heated to the following temperatures to kill all the bacteria: Poultry, Poultry Stuffing 165 o Pork 150 o Beef, Lamb, and Seafood 140 o Hamburger 155 o Rare Beef (internal temp) 110 o Rice 150 o Mashed Potatoes 150 o Soups 165 o

10 PREP COOK DO S AND DON TS 1. Do: Rotate all new products behind the old ones. FIFO 2. Don t: Place newly received products in front of older stock. FILO 3. Do: Start with the most difficult/lengthy prep items each day 4. Don t: Start prepping small/quick items before long lead prep items 5. Do: Keep your station neat and clean during all phases of prep 6. Do: Use measuring cups and spoons for every recipe ingredient 7. Don t: Eyeball or freehand any recipe ingredients no matter how small the quantity 8. Do: Wash lettuces in ice water after cutting 9. Don t: Use only cold tap water to wash lettuces after cutting 10. Don t: Let your prep station get dirty and disorganized 11. Do: Follow all recipe cards exactly as written 12. Do: Let Chefs know when we are running low or you have used the last of an item 13. Don t: Use up something entirely without letting Chefs know 14. Don t: Recite recipe amounts from memory when preparing recipes 15. Do: Label and date all prepped items, no matter how small 16. Don t: Put items in the walk-in without a label and date 17. Do: Wash your hands after using the bathroom 18. Don t: Forget to wash your hands after using the bathroom 19. Do: Take off your apron and remove all side towels before going to the bathroom 20. Don t: Take your side towels and aprons into the bathroom 21. Do: Check for quality and quantity when receiving goods 22. Don t: Sign for goods that do not match an order sheet when receiving goods. 23. Do: Prep vs. Par, look at dates and production. Discuss with chef on a regular basis about the par 24. Do: Use portion control whenever possible. 25. Don t: Throw anything away without chef s approval. 26. Do: Wipe down all tables and cutting board with sanitation liquid before using. 27. Don t: Use dirty dishes or knifes on one project to the next. 28. Do: Use the word behind or hot when walking on the line with items. 29. Don t: Run in the kitchen. No matter what happens do not run, this will lead to a slip or fall. 30. Do: Taste the food and sauces with a tasting spoon 31. Don t: Stick your fingers in sauces and food then to your mouth. 32. Don t Use wet towels to grab hot pans. 33. Don t: Put water on an electrical fire. 34. Do: Walk with a knife pointing down. Never straight out. 35. Do: Wash your hands frequently and thoroughly with hot soapy water. 36. Don t: Run your hands through your hair, rubbing your nose or mouth. 37. Do: Down size old sauces when putting new ones in the walkin 38. Don t: Put anything on the floor in the walkin 39. Do: Clean up your spills as soon as it happens and put the wet floor sign up. 40. Don t: Wipe your hands or face with the apron you wear. Use a paper towel and throw away after you are done. 41. Do: Increase your knowledge by reading books and expanding your craft in the kitchen. New techniques and recipes. 42. Do: Use a scale and measuring devices when recipes call for it. 43. Do: Keep your prep station clean at all times 44. Don t: Do multiple recipes at the same time 45. Do: Clean the prep area when finished for the day 46. Don t: Forget to clock out.

11 Our Mission: Master the Craft of food, Drink, and Merrymaking with Aloha Our Vision: Be recognized as the Leading Handcrafted Restaurant Company in America Our Brand Values: 1. We Live and Breathe our Brand Constitution Our brand is at the core of everything that we do. It guides every decision that we make: what kind of food to feature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how we perform our accounting. 2. High Quality, Socially Conscious, Ingredients Our ingredients are not just are part of a recipe. They are chosen in such a way to reduce our impact on the environment, support our local communities, and positively impact all that we touch. 3. Sustainable Profitability Success is not defined by short-term profits. We will not make any decision that jeopardizes the wellbeing of our employees or product for a short term gain. We see the big picture and are in it for the long term. 4. Leave the World a Better Place We have a deep love for the natural beauty of our Earth and are committed to taking every step possible to reduce the company s impact on the environment. We are also committed to promoting the success and health of our communities 5. Continuously Practice and Improve our Craft Mastering the craft of food, drink, and merrymaking is a continuous process that comes through practice. We look to routine and ordinary things in our work every day to find opportunities for improvement. There is always room to become a better craftsman. 6. Celebrate the Craft of Merrymaking Everyday We have fun everyday with every person who we interact with. We laugh at ourselves. We make the ordinary, merry! 7. Exceed Expectations We take pride in being craftspeople of service. Going above and beyond is a special part of everyday