MDP Boh Routine Test

On delivery days, the individual who helps stage for delivery is the Soup Sauce.

The dot on the backside of any item refers to the fact that the item has been dropped or started by the kitchen and has been visually verified by the FCM.

By reviewing the scheduling and labor tool at the beginning of a shift and paying attention to employees who may be close to overtime, it allows the management to plan their cuts (reducing the number of staff) appropriately. This helps them avoid unwanted overtime and ensures that the workload is distributed efficiently among the employees.

The prep list for the day should be posted the night before by the closing manager. This allows the prep cook to have a clear understanding of what needs to be done the next day and ensures that all necessary items are prepped and ready for the morning shift. Posting the prep list the night before also helps in organizing the workflow and ensures that there is no delay in preparing the required items.

Greeting every staff member when they walk in for each shift allows the manager to make them feel valued and needed. It also provides an opportunity for the manager to assess the team's overall condition for the day, including their mood, physical well-being, and any personal issues they may be facing. This helps the manager to better understand and address any potential challenges or concerns that may arise during the shift.

Following routine guidelines is important for all managers because it helps them organize their day and ensure that all tasks and duties are completed in a timely manner. This is particularly important at GC because the D.O. expects the routines to be completed. By following these routines, managers can effectively manage their time and prioritize their responsibilities, leading to increased productivity and efficiency in their role.

As a BOH Mid, you are responsible for various tasks at 11 am. These tasks include reviewing the shift log to stay updated on any important information, reviewing staffing pars to ensure adequate staff levels, reviewing staff productivity numbers to assess performance, looking for areas to improve in the operations, and reviewing the food exceptions log to address any issues. Therefore, the correct answer is "All of the above."

The opening Manager is responsible for doing a complete kitchen walkthrough and evaluating the close. This means that the Manager is in charge of inspecting the kitchen at the beginning of the day and assessing its condition at the end of the day. This ensures that the kitchen is properly set up for operations and that it is cleaned and closed down correctly. Therefore, the statement is true.

The opening manager records any exceptions or changes on the prep list and in the Shift Log. This allows for clear communication and documentation of any adjustments made during the opening shift. By recording these exceptions or changes in both places, it ensures that all relevant staff members are aware of the updates and can refer back to them if needed. Additionally, it helps to maintain consistency and accountability in the opening procedures.

Invoices are important documents that record the details of purchases made by a business. By entering invoices into the purchasing log, the business can keep track of its expenses and ensure that all purchases are properly recorded. This helps in maintaining accurate financial records and facilitates the reconciliation of accounts. Therefore, it is necessary for every opening shift to enter invoices into the purchasing log.

During volume periods, a BOH Opening Manager should be located in the assuming FCM position as part of their routine. This position allows them to oversee and manage the front of the house operations, ensuring that everything is running smoothly. By being in this position, they can effectively coordinate with the staff, address any issues that may arise, and ensure that the restaurant is prepared for the day's volume. Being in the assuming FCM position also allows them to have a clear view of the dining area and make any necessary adjustments to optimize customer experience.

As a manager during the afternoon kitchen walkthrough, you would be examining various areas to ensure everything is in order. The hot box and sauces need to be checked for temperature and quality. Pizza Alley should be inspected to ensure cleanliness and organization. The storeroom needs to be checked for proper inventory management. The blast chiller should be examined to ensure it is functioning correctly. The prep area and prep list need to be reviewed to ensure all tasks are being completed. Therefore, all of the above areas would be examined during the afternoon kitchen walkthrough.

A mid manager should have mashed potatoes and soup of the day in their Hot Box. These items are likely popular and commonly ordered by customers, making them essential for a mid manager to have readily available. Additionally, mashed potatoes and soup of the day are versatile and can be paired with a variety of main dishes, ensuring that there are suitable options for different customer preferences.

A mid manager should be doing all of the above tasks at 5:00pm. Line support refers to providing assistance and guidance to the employees on the production line. Participating in the prep room involves actively engaging in the preparation and planning activities for the upcoming tasks or projects. Therefore, a mid manager should be involved in both line support and participating in the prep room at 5:00pm.

The correct answer is 10 minutes because entering invoices into the Shift Log should be a quick and efficient task. Taking longer than 10 minutes may indicate inefficiency or a lack of familiarity with the process. However, it is important to note that the time required may vary depending on the complexity and volume of invoices being entered.

The BOH opening Manager should create a sauce transition list and review product levels for the PM shift at 3:15 pm. This is the most appropriate time as it allows enough time for the manager to complete the tasks and make any necessary preparations before the PM shift begins. It is also a reasonable time as it is not too early or too late in the afternoon.

The correct answer is "Only on days when Soup Sauce Volume dictates use". This means that the Blast Chiller should only be used when the volume of Soup Sauce requires it. This suggests that the Blast Chiller is not necessary to use every day, but only when there is a need for it based on the volume of Soup Sauce being prepared.

The Portion Audit is completed by whatever employee has been assigned the duty for the day. This means that it could be multiple people completing the audit on the same day. The answer indicates that there is flexibility in who can perform the Portion Audit as long as they have been assigned the duty for that particular day.