# Journey
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## MIT Week One
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### Questions
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#### The following sections are split into 5 areas.  Please check all areas that you have completed your training for.  For each section, think and plan when you are going to complete this and would this will be completed with?
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> **Manager-facing text:** *(Same)*


#### Day 1 – Induction & Onboarding?
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> **Manager-facing text:** *(Same)*

- Complete Day 1 Induction and Check-in
- Review full Induction & Onboarding process
- Upload Onboarding paperwork
- Full Site & Kitchen Tour completed
- Risk Assessment procedures understood
- Collect BOH uniform
- Review uniform policy & ordering – how to
- Handwashing & hygiene best practices
- Understand Fitness to Work policy
- Complete Food Safety Level 1 & 2
- Complete Health & Safety Level 1 & 2
- First Aid Training
- Fire, Gas & Evacuation procedures reviewed
- Emergency Procedures understood
- Kitchen Displays & BOH Safety Notices reviewed
- Overview of Daily & Weekly Due Diligence
- Cooling, Labelling & FIFO process reviewed
- Waste Management Overview

#### When will this be completed:?
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> **Manager-facing text:** *(Same)*


#### Who will this be completed with:?
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> **Manager-facing text:** *(Same)*


#### Day 2 – Line Chef / Starter Section?
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> **Manager-facing text:** *(Same)*

- Work Salad/Starter Section
- Work Line Chef Station
- Opening & Closing Procedures – Line
- Follow Line Prep List Accurately
- Learn Prep & Par Levels
- Clean & Set Up: Fryer
- Clean & Set Up: Grill
- Clean & Set Up: Extraction
- FIFO & Stock Rotation Practice
- Observed Alert65 Check Process

#### When will this be completed:?
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> **Manager-facing text:** *(Same)*


#### Who will this be completed with:?
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> **Manager-facing text:** *(Same)*


#### Day 3 – Pass Training?
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> **Manager-facing text:** *(Same)*

- Learn Pass/Garnish Station Setup
- Practice Plating & Presentation Standards
- Taste Key Dishes (Quality Benchmarks)
- Manage Ticket Flow at Pass
- Cooling, Labelling, Dating Procedures Practiced
- Temperature Log Checks Practiced
- Accept & Check Deliveries
- Review Delivery Schedule
- Review Ordering Process

#### When will this be completed:?
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> **Manager-facing text:** *(Same)*


#### Who will this be completed with:?
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> **Manager-facing text:** *(Same)*


#### Day 4 – Wok Section?
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> **Manager-facing text:** *(Same)*

- Learn Wok Safety Procedures
- Ingredient Prep & Set Up – Wok Station
- Work Wok Bowl, Fast, Slow Sections
- Cook a Pad Thai
- Cook a Curry
- Cook a Stir Fry
- Deep Clean Wok Area
- Weekly Cleaning Tasks Practiced
- Waste Management in Wok Section

#### When will this be completed:?
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> **Manager-facing text:** *(Same)*


#### Who will this be completed with:?
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> **Manager-facing text:** *(Same)*


#### Day 5 – Help Run Pass & Recap of Week?
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> **Manager-facing text:** *(Same)*

- Lead Pass for Lunch/Dinner Service
- Oversee Plating & Ticket Flow
- Coach Team on Presentation Standards
- Operate Delivery Tablet
- Set Availability/Busy Mode
- Understand Takeaway Packaging Standards
- Final Feedback Session with GM/Head Chef
- Weekly Training Checklist Reviewed

#### When will this be completed:?
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> **Manager-facing text:** *(Same)*


#### Who will this be completed with:?
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> **Manager-facing text:** *(Same)*