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Kitchen Weekly Check Guide
Overview
The Kitchen Weekly Check system helps managers maintain and monitor kitchen operations through regular inspections and documentation. This guide will help you navigate through the process of viewing and managing kitchen weekly checks.
Important Note: Only users with manager privileges can access and view kitchen weekly check reports.
Accessing Kitchen Weekly Checks
- Navigation: Access the kitchen weekly checks through the manager dashboard
- View Options: Reports are organized by date and can be accessed through the main table view
- Sorting: Reports can be sorted by date, comments, or creator name
Tip: Click on either the date or "View Report" link to access the detailed report.
Understanding the Report List
- Date Column: Shows the date when the check was performed (format: DD-MM-YYYY)
- Link Column: Provides direct access to view the full report
- Comments Column: Displays any general comments or notes about the check
- Created By Column: Shows the name of the manager who performed the check
Viewing Detailed Reports
- Report Access:
- Click on either the date or "View Report" link in the table
- This will open the detailed view of the selected weekly check
- All inspection items and notes will be displayed
- Report Navigation:
- Use the back button to return to the main list
- Reports are read-only once submitted
Dashboard Integration
- Access the full list of kitchen weekly checks from the manager dashboard
- Quick navigation back to dashboard available via the "Go back to dashboard" button
- Reports are automatically archived and maintained in the system
Tip: Regular review of kitchen weekly checks helps maintain consistent kitchen standards and identifies areas needing attention.
Best Practices
- Review kitchen weekly checks regularly to track patterns and issues
- Follow up on any concerning comments or findings
- Use the reports to plan maintenance and improvements
- Maintain consistent documentation practices
Note: Kitchen weekly checks are an important part of maintaining food safety and operational standards. Regular review and follow-up are essential.