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Deli Training Checklist: Place Name in Yellow Box, Date by Item When Training Complete

This document is a deli training checklist that lists various tasks deli employees need to be trained on. It includes food safety tasks like proper hand washing and temperature control as well as skills for operating equipment like slicers and fryers. It also includes tasks for preparing, cooking, displaying, and packaging a variety of hot and cold foods. Employees are to date each item when their training on it is complete.

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Anyia Archer
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193 views2 pages

Deli Training Checklist: Place Name in Yellow Box, Date by Item When Training Complete

This document is a deli training checklist that lists various tasks deli employees need to be trained on. It includes food safety tasks like proper hand washing and temperature control as well as skills for operating equipment like slicers and fryers. It also includes tasks for preparing, cooking, displaying, and packaging a variety of hot and cold foods. Employees are to date each item when their training on it is complete.

Uploaded by

Anyia Archer
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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Deli Training Checklist Place name in yellow box, date by item when training complete

Name
Task
Department/ Store Orientation walk - where everything is 5/30
Customer Service - How to Sell - Customer Engagement
Basic Food Safety - temps, hand wash, code dates
Operate & Clean Slicers
Properly use wrapper - neatly wrap product
Scales - manual & pre-pack, by count, tare, shelf life
Change scale labels
Cook & Display Fried Chicken - proper fryer use
Filter & Clean Fryers
Bread Chicken
Cook & Display Rotisserie Chicken
Clean Rotisserie Oven
Cook Grilled Chicken & Combi Oven items
Clean Combi Oven
Cook Other hot food- tender, wings, rib, meatloaf, Turkey
Use Turbo Chef Oven
Make Announcements
Taking Special Orders
Clean Hot case
Clean Self-service hot case
Clean Turbo Chef Oven
Fill Salads - make salad kits, salad garnish
Fill salefloor items - rotation, dating, fill levels by item
Package Cold Protien
Shred Rotisserie Chicken - 1lb. of meat per chicken
Wing Bar - fill, clean
Olive Bar - fill, clean
Soup Bar - fill, clean
Panini Sandwich Production
Classic Sandwich & Wrap Production
Miscellaneous Sandwich Production
Fresh Green Salad Production
Grab & Go Snack Square Production
Party Tray Production
Meals to Go Production
Dishes - wash, rinse, sanitize
Take out trash, baler
Sweep/ Mop
Department Sanitation/ cleaning standards
Down time tasks - clean counters, windows, demo
Product Knowledge
Meats - Boar's Head or Dietz & Watson vs. Signature,
variety/flavor, uses, rotation
Cheese - Boar's Head or Dietz & Watson vs. Signature,
variety/flavor, uses, rotation
Salads - characteristics, sampling, selling, display
Hot Foods - variety, characteristics, display, meals
Specialty Cheese - variety, fill levels, uses
Place name in yellow box, date by item when training complete

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