COACHING GUIDE

OVEN

EMPLOYEE NAME RESTAURANT DATE

LOG HOURS
The first step to completing your coaching guide is to record your first 24 hours of practical experience on the
station. Have your Trainer/Leader sign off the hours.
DATE SHIFT HOURS PRACTICED SUPERVISOR / LEADER COMMENTS

The second step if for your Supervisor to observe your skills while working on the station to determine
satisfactory performance. Satisfactory performance is determined by demonstrating each measure listed
below.

ASSESSMENT SUPERVISORS OBSERVATION

PLANNING / PREP
COMPETENCY NYS SATISFACTORY
1. Section order file completed

2. Can explain main responsibilities of section

3. Wearing complete uniform

TOOLS & EQUIPMENT

COMPETENCY NYS SATISFACTORY

1. Pizza Trays
2. Clean Blue Cloth for wiping down area
3. Yellow tongs for raw chicken
4. Salt and pepper seasoning mix

5. Trays setup correctly on oven, bottom 2 ovens heat conducting cross trays, middle 2 steel
cross trays, top 2 steel cross trays for bread.
6. Cooking time sheet on front of oven
7. Standard Tongs
8. Boiling water with vinegar for poaching eggs, large chefs spoon
9. When opening the oven, opens door just a little to allow smoke to come out.
10. Cleans heat conducting criss cross trays regularly throughout the day, changes the catching
tray underneath regularly to stop oven smoking up.
11. Wipes seals down with hot soapy water throughout the day, maintains a clean oven.
 INGREDIENTS
COMPETENCY NYS SATISFACTORY
1. Can identify key ingredients In oven fridge

2. Can make pancakes as per Shack guidelines, light in colour and fluffy
3. Can prepare salt and pepper seasoning mix as per recipe

PROCESS / QUALITY
COMPETENCY NYS SATISFACTORY
1. Uses correct cooking times as per ingredient list
2. Communicates with team members on cooking times. Lets fryer know with 3 minutes to
cook, place chips on. Lets burger section know to prepare side salad
3. Seasons meat correctly
4. Places correct items and on correct trays in the oven. Steak and Patties on the bottom,
directly onto the heat conducting tray, sou vide meats, garlic bread on a pizza tray on the 2
middle trays, all breads on the tops trays.
5. Can maintain quality and timing for peak periods
6. Places dirty pizza trays in the washing up area, uses fresh ones each time.

MAINTAIN SAFETY
COMPETENCY NYS SATISFACTORY
1. Can operate station free of identified hazards (slips, burns)
2. Can maintain cleanliness of station using blue cloth and sanitizer
3. Can wipe surface area free of debris into rubbish bin

OVERALL PERFORMANCE SATISFACTORY NOT YET SATISFACTORY

SUPERVISOR COMMENTS / OBSERVATIONS

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ASSESSOR NAME ASSESSOR SIGNATURE DATE

TRAINEE SIGNATURE TRAINEE SIGNATURE DATE