Recipe Book & Shift ReadinessPrepare
Uses the current recipe for the exact pizza, size, equipment, portions, and serving method; asks about unclear steps or unavailable ingredients.
Trainer
Trainee
Maintains Day 1 hygiene and station standards; plans quantities with the trainer using expected demand and eligible inventory.
Trainer
Trainee
Dough HandlingVerify the Clock
Bags and separates batches; labels pull, ready, and discard dates/times plus initials. Explains 72-hour refrigerated thaw within the seven-day total life.
Trainer
Trainee
Selects the oldest fully thawed, in-date batch. Labels advance-prepped dough from the first ball pressed: six hours maximum, without extending original expiration or resetting the clock.
Trainer
Trainee
DoughXpress DM-18Demonstrate
Confirms the press is ready for the dough size; identifies heat and pinch hazards and leaves all settings unchanged.
Trainer
Trainee
Washes and dries hands; uses disposable, cut-resistant, then outer disposable gloves. Applies two garlic butter sprays to each interior plate and centers and rotates the dough once clockwise.
Trainer
Trainee
Keeps hands clear, lowers and locks the lever, waits for the beep, and raises fully before removal. Transfers upper-plate side down, stretches evenly, and docks thoroughly.
Trainer
Trainee
TurboChef Double BatchDemonstrate
Confirms readiness and matches chamber, door, and exact recipe program. Loads and removes pizza plus screen through the open door with the paddle, keeping hands and face clear.
Trainer
Trainee
Runs the full cycle with the door closed; checks the finished pizza. Stops and reports equipment problems or unacceptable results without changing settings.
Trainer
Trainee
Required Large PizzasEvery Park
Prepares Large Cheese Pizza using the recipe book: measures portions, builds evenly, cooks safely on the exact program, checks quality, and cuts and serves correctly.
Trainer
Trainee
Prepares Large Pepperoni Pizza using the recipe book: measures portions, distributes toppings evenly, cooks safely on the exact program, checks quality, and cuts and serves correctly.
Trainer
Trainee
Additional Large Pizzas Offered at This ParkPractice
Choose other large pizzas sold at this park. For each, observe recipe use, portions, preparation, cooking, quality, and presentation. Leave unused spaces blank.
Large pizza 1
Pizza name
Trainer notes / follow-up
Trainer
Trainee
Large pizza 2
Pizza name
Trainer notes / follow-up
Trainer
Trainee
Large pizza 3
Pizza name
Trainer notes / follow-up
Trainer
Trainee
Large pizza 4
Pizza name
Trainer notes / follow-up
Trainer
Trainee
Large pizza 5
Pizza name
Trainer notes / follow-up
Trainer
Trainee
Ready-to-Use SaucePrepare & Store
Cleans and sanitizes the can top, opener, and tools; transfers unmodified RTU sauce with a rubber spatula into deep one-third pans, then covers and labels.
Trainer
Trainee
Keeps the seven-day clock from can opening on every pan; refrigerates, rotates eligible stock, avoids topping off, and washes and sanitizes pans before refilling.
Trainer
Trainee
Service & Shift Follow-ThroughFinish
Uses clean cutting equipment and the correct serving item: large pizza eight slices, small four; appropriate wooden paddle, party tray, or to-go box.
Trainer
Trainee
Checks the order and presentation; follows local pickup or delivery procedures. Asks what guests need and gets the items for them.
Trainer
Trainee
Reports shortages early and records waste with date/time, initials, food, portions, reason, and comments. Reviews questions and practices skills needing further coaching.
Trainer
Trainee
Trainer Notes / Questions / Follow-Up Items
Trainer / Manager Signature
Trainee Signature