Safety
What are the five in-store emergencies?
Gas, Cooling system, Water related, Power outage, Fire
What are the different ways an associate can raise a concern?
By reach to higher management team (ACO/MUM, RDO, HR)
Why is steam table management important?
It shows the appearance of food; it maintain the food quality.
What is cross-contamination?
When pathogens are transferred from one surface or food to another.
What is the difference between Gross Sales and Net sales?
Gross-Total Sales from all the items rung up
Net- Net sales Gross sales minus employee meals, discounts, coupons, and promotions. Net sales is actual amount restaurant generates.
What to do in the event of a gas leak? -Why is timely reporting important? and how to handle and report?
tell manager/PIC immediately; turn off cooking range, fryer, hot water heater and any gas heaters; find where the smell come from. Check if the Associate is ok, do not move them to receive Timely treatment, report to PandaAID to talk to certified nurse
What is Panda's policy on Sexual Harassment?
Zero tolerance; no retaliation.
Demonstrate how to identify food quality
Visual, Aroma, time/temp/taste
what are the 5 stages of flow of food?
receiving, preparing, cooking, holding, and serving.
What does your SSS% say about your store’s business?
Same store sales compares the net sales over previous year and lets me know if my store is making more or less compared to last year.
Where can we find the Hazard binder and Safety Data Sheets?
They can be found at the manager station and back office Ops manual Risk Management
Why is it important to understand how recognizing instances of sexual-harassment in the store?
All associates and guests have the right to work in environment free from sexual harassment.
What dose ambiance with pride like in store?
Keeping the store clean and spotless thus creates an inviting environment, offering the guest a welcoming stay at our stores.
How many Thermometers must we have at the store?
5
why is it important to be able to cook all entrees according to recipes? Why is proper food portioning important?
It ensures consistency and also maintain food cost.
How many fire extinguishers do we have in store and what they are for?
Red for regular fire; sliver for grease fire ; ansul system for grease fire
what are signs that Sexual Harassment might be occurring?
Request less hours; absent; change of personality; request not to work with another associate.
How will you use GEM and OSA scores to elevate Guest experiences at your store?
GEM(Guest Experience Measurement)- Based off a survey that all guest can take after their visit
OSA(Operational Service Audit) -Is an audit where OSA member reports their experience as a normal guest. Assess the quality of operation across different locations.(OSA completes questionnaire based on experience)
What does ORF stand for and how it is used in food safety?
Organize -Organize each work zone to ensure food safety
Rotate - FIFO and label
Follow Procedures - Follow Panda’s procedure for cooking, rice cooling, vegetable washing, thawing
How does closing correctly and efficiently impact your business?
Reduce labor cost, reduce food waste; ensure a good opening for next business day.
What do you do in the event of a kitchen fire?
Use extinguisher to put down small wok fire; for larger fire: evacuate people and use Ansul system & call 911.
What are two types of sexual harassment?
1) Quid pro quo
2) hostile work environment
How will you use GEM and OSA scores to elevate Guest experiences at your store?
GEM-By using the feedback to prioritize areas of focus, such as speed of service, taste of food, and friendliness.
OSA-Train my associates on 5 Steps of Service. Reviewing which area of operation we need to work on and make an improvement plan.
Organize What is the proper way to inspect Zone 1 and Zone 2?
Inspect top to bottom left to right, look for food particles and items properly stored.
Work Zone 1 is (prep sink)(3 Compartment Dish Sink)
Zone 1 look for Pans for grease, date dots, food particles, dish rack/drain board are clean. Setup is HOT HOT COLD and the floor is dry with no pans/containers.
Work Zone 2 is (Cold holdings)(Walk in Cooler/Freezer)(Prep tables)
What is Prime Cost, and Why is it important in business?
The total cost of COGS and labor are the two things that the business needs to operate.