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 PIZZA 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 Pizza 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 Pizza 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 A Trained Pizza Cook (5 Hours) Work Pizza Station Solo (3 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 manager and the trainer. Knows the scope and how to fill out mise en place sheet. Knows the procedure for starting and maintaining the fire. Knows the policy for using the restroom and hand washing procedure that is visible to the guest. Knows the station closing procedures. Knows the station cleaning responsibilities. Knows the location of Kiawe wood and the history behind it. Introduction to rolling pizza dough. Has been introduced to all pizza toppings and ingredients. Has made at least one of each pizza under supervision. Has made salad bread at least once under supervision. Knows the setting for the proof box at Blue 7/Red 2. Knows the maintenance and cleaning of pizza tools. Knows the maintenance and cleaning of the oven. Knows the procedure for dough rotation. Knows the procedure for product rotation. Knows the scope and how to fill out mise en place sheet. Has made each menu item at least twice under supervision and twice solo. Has closed and cleaned the station under limited supervision. Knows that before you can work your first solo shift you need to complete and pass your hcronlinetraining.com

4 TRAINING DAY 3 TRAIN Pizza 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 buckets and gloves. Created the daily mise en place sheet. Finished mise en place before service begins. Knows all ingredients, recipes and plating procedures. Trainee is to set up the station while the trainer is shadowing. Trainee should use the station line book as a reference. Chef, trainer, and trainee have done a line check before service starts. Ticket Reading Trainee will need to call out to the trainer any incoming tickets; this will help the employee associate the name of the item with the plate presentation. Plating While Trainer is making the dish the trainee will be plating according to the specifications in the Station Line Book. Trainee should have a good basic knowledge of the plating specs and be able to produce plates in a somewhat timely fashion. Has gone over and is familiar with all equipment that is used in the pizza station. 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. Know how to roll pizza dough. Know portion size of all pizza toppings. Know how to use the pizza cutter. Know to check pizza sauces for freshness. Know to restock station for night pizza. Has learned how the pizza dough is made. Has maintained the oven throughout service. Has restocked, closed and cleaned the station. 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 PIZZA COOK DO S AND DON TS 1. Do: Consider every detail(steamy hot and seasoned vegetables, fresh cut relish and garnish, hot starches, etc.) 2. Don t: Serve anything as an afterthought(lukewarm vegetables, stale croutons, day old pico de gallo, etc.) 3. Do: Practice dishes with high repetition to achieve expertise 4. Don t: Prove your creativity 5. Do: Concentrate on basics(hot plates, a la minute, perfectly seasoned) 6. Don t: Feel a need to have your signature on the dish 7. Do: Serve every plate as if you are cooking for your Mom 8. Don t: Forget your professional pride, even when cooking meals for staff 9. Do: Cook with passion, read food magazines and constantly improve yourself 10. Don t: Forget that every plate you serve is very important to whoever eats it 11. Do: Start with the most difficult/lengthy prep items each day 12. Don t: Start prepping small garnishes before long lead prep items 13. Do: Let the Chef s know when you need help during service or are getting behind 14. Don t: Try to be a hero and keep quiet when you are overwhelmed 15. Do: Help other stations when your station is slow 16. Don t: Relax when your station is not busy 17. Do: Make sure all prep items are new and fresh 18. Don t: Serve inferior or old prep items to save money 19. Do: Let Chefs know when an item is overcooked or dropped 20. Don t: Hide mistakes from the Chefs 21. Do: Ask the Chef for an all day when you lose track of counts 22. Do: Let Chef know when we are running low on prep or items 23. Don t: Run out of an item completely and then tell Chefs, we are out 24. Don t: Put up food unless you are fully sure of the amount currently on order 25. Do: Serve hot food on hot plates and cold food on cold plates 26. Don t: Serve food on room temperature plates just because you are busy 27. Do: Keep quality at the forefront even during busy times 28. Don t: Compromise food quality during heavy rushes 29. Do: Keep your station neat and clean during all phases of prep 30. Don t: Let your station get dirty and disorganized 31. Do: Wash your hands after using the bathroom 32. Don t: Forget to wash your hands after using the bathroom 33. Do: Take off your apron and remove all side towels before going to the bathroom 34. Don t: Take your side towels and aprons into the bathroom 35. Do: make sure you have enough dough ready to start a shift 36. Don t: Assume you have enough dough 37. Do: Make sure you have enough wood for a shift 38. Don t: Begin your shift without the necessary supplies

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