CHEF EXPRESS QUALITY STANDARDS

All operations performed by staff at a point of sale are regulated by precise regulations, standards and rules for behaviour.
Manuals and training courses are provided to ensure that all staff have mastered all the techniques involved in offering customers a top quality service.
Operations should ideally be divided into three separate parts:
1) Product quality control and production of foods for serving: Staff control the expiration dates on incoming and outgoing products (FIFO management) when picking out all the products required to prepare foods for sale. Products are then prepared on the basis of recipes (specifying details of preparation methods, ingredient quantities by weight, and methods for storage and sale). HACCP rules and regulations will be applied.
In the market area, all products on the shelves will be checked to determine the storage conditions of packages, legal expiration dates, etc.; missing products will be restocked and reordered.

2) Location hygiene
Staff follow strict procedures involving a series of operations for keeping the area clean, sanitised and impeccable for consumers.
Cleaning Plan (Excerpt):
ALL SERVICES:
Preparation and cooking area
Floors, tiled walls, sinks, grills, cutting boards, slicing machines, knives, utensils, pans…
Serving and Consumption Area
Floors, tables, counters, refrigerated drink dispenser surfaces, sliding surfaces...
Customer area
Floors, tabletops, benches, chairs, waste containers, ashtrays...

3) Beverages (customer service)
The staff follow simple rules to perform a series of operations which allow them to serve each customer politely, professionally and skilfully.
Service Operations Manual (Excerpt):
BAR AREA:
Cash Register Area
The cashier welcomes the customer with a greeting, takes the customer's order, types in the receipt, suggests purchases, handles cash, and gives the customer a receipt with thanks.
Serving area
The staff member greets the customer or, at least, smiles. The server then checks the receipt and invalidates and prepares the requested product(s), using hygienic tongs if necessary, and handing over the product with a greeting or a smile.