Training SOC(Station Observation Checklist) Production

Opmitized Prep Line: Assembly

Timing, Roles, and Grill Slips
Impact on Customer Satisfaction Speed
To ensure customers get:
- Fresh food
35 to 50 seconds
to prepare each order
- Correct product components
- Correct temperature From the moment an order appear s on the KVS to
the completed sandwich in the HLZ.
The sandwich preparation process is drectly linked to
service. Because of this, speed is critical. Slow prep Grill Slips
times mean slow service times for your customers.
Grill orders are special requests from customers.
Also, because you'll be touching food with your Assemble the sandwich as directed by the grill slip.
hands, you play an important role in helping ensure the Attach the grill slip to the sandwich wrap to signal a
safety of the food. special order
Customer Expectations
- Hot
- Fresh
- Pretty
- Safe

Roles

Note: May also move to the rice warmer area to start the line if there no orders for burgers.
Follow 2 at a time principle of assembly of product and rubber band analogy
Can do Out of sequence of assembly such as simple orders (ALC orders and 1 -2 item orders only)

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 Training SOC(Station Observation Checklist) Production

OPL: Assembly
Roles, Stocking, Hot Holding,
andStation Maintenance

Note: Initiator can help in the direct scoopingĂŶĚQ-ing of spaghetti

Follow 2 at a time principle of assembly of product and rubber band analogy.
Can do Out of sequence of assembly such as simple orders (ALC orders and 1 -2 item orders only)

Holding times in the UHC

Rotation
Breakfast Regulars
Follow correct rotation procedures when stocking. This
can impact raw waste and profit. The standard rotation Hotcakes 20 min Meat Patties 15 min
method is first in, first out (FIFO). Round Egg 20 min McNuggets 20 min
- FIFO Scrambled Egg 20 min McChicken 20 min
- Check quality of raw product
Canadian Bacon 20 min Chicken Fillet 20 min
- Check Use Thru Dates
- Follow 24/2 stocking Sausage 20 min Chicken Strips 20 min
Longganisa Portion 15 min Filet-o-fish 20 min
Rotation on the prep line Round Longganisa Patty 15 min
English Muffins 15 min
Always use older product completely before adding new
product. Bring new product to the assembly table in a Meat, fried products, and eggs need to be kept at a
clean, sanitized container. Never put new product on top of temperature of at least 140°F. This will help ensure food
or mixed with the old product. safety because harmful bacteria do not grow at 140°F.

Preparation Station Maintenance and Organization

Check the following equipment: It is especially important to keep the prep area
- Prep table clean and sanitized by wiping it down with
- UHC, chicken holding cabinet, Q-ing oven sanitizer-soaked towels. This will help prevent cross-
- Small equipment (tongs, ladles, UHC trays, UHC contamination.
clips) Use towels and change then frequently.
Demonstrate “clean as you go”.
Keep an adequate supply of products and packaging.
Packaging at the assembly area must be placed upside
down to prevent from falling foreign objects.

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OPL: Assembly
Assembly Area Layouts
Using Reusable Items Using Red Trays

Chicken Holding Cabinet

Assembly Prep Line

• Tongs was reduced and reassigned for both

regulars and breakfast that can save on small equipment.
Follow the tongs guide
• Lesser confusion for the crew to in assembling product
• Lesser deviation on food safety standard because of too
many colors to identify
• Save on space

• Assembler/Finisher completes the order and places it in the HLZ/OAT.

• Once done, assembler/finisher bumpsorders in the KVS by
identifying number of the box to be served.
• Press corresponding number in the bumpbar.

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 Training SOC(Station Observation Checklist) Production

OPL: Assembly
Assembly Area Layouts

KVS 1 KVS 2

KVS 2 KVS 1
Mirror Screen Mirror Screen

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Training soc (Station Observation Checklist) Production

OPL: Assembly
Overview of Reusable Items

Plate with
gravy partition

5
 Training SOC (Station Observation Checklist) Production

OPL: Regulars Assembly

Overview , Assembling Sandwiches

Preparation Hamburger
Wash hands with AMH for 20 seconds, rinse,and dry Regular Bun Heel
with paper towels/hand dryer. Hands should be
rewashed as needed, at least once every 30 minutes. 10:1 patty with onions

1 piece of pickle

1/3 oz ketchup
Wear clear disposable gloves to prevent cross 1/8 oz mustard
contamination.
Regular Bun Crown
Appropriate dedicated tongs/turners/ scooper.
Use separate utensils for meat and eggs to prevent
contamination and reduce possible allergic reactions.
Note: Tongs should not touch each other.
Cheeseburger
Remember NEVER to use the yellow Hutzler spatula
for assembly. It is only used to break the yolks for Regular Bun Heel
round eggs.
10:1 patty with onions

1 slice tempered cheese

Tong/ Turner/
Scooper Breakfast Regulars 1 piece of pickle
Sausage 10:1; 4:1 meat 1/3 oz ketchup
White patties
1/8 oz mustard
Purple Burger McDo
Orange
Purple McChicken Regular Bun Crown
Red Longganisa Portion
Round longganisa
White Scallop Tong Chicken Fillet Chicken Fillet
Double Cheeseburger
Chicken Strips
White Slotted Turner Round Egg
Regular Bun Heel
Scrambled Egg
Fillet-o-fish
Blue
Fish Tempura
10:1 patty with onions

1 slice tempered cheese

Use roll wrap in wrapping sandwiches.
10:1 patty with onions
Center the sandwich on the wrap. Fold the wrap over
to cover half of the heel. Roll the sandwich away 1 slice tempered cheese
from you until the wrap covers the sandwich. Lift the placed in fan style
sandwich slightly and lightly tuck flaps under. Slide 2 pieces of pickle
sandwich into the HLZ or OAT. Handle each
1/3 oz ketchup
sandwich gently. Do not too much pressure with
your thumb on the center of the crown. 1/8 oz mustard

Regular Bun Crown

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OPL: Regulars Assembly
Assembling Sandwiches
Quarter Pounder with Cheese
Bigmac Heel
Quarter Bun Heel
1/2 fl oz. Bigmac sauce
1 slice tempered cheese
1/2 oz shredded lettuce
4:1 patty 1 slice tempered cheese

1 slice tempered cheese 10:1 patty with onions

placed in fan style
Club
2 pieces of pickles
1/2 fl oz. Bigmac sauce
1/4 oz Slivered Onions
1/2 oz shredded lettuce
1/2 oz ketchup
2 pieces of pickles
1/8 oz mustard 10:1 patty with onions

Bigmac Crown
Quarter Bun Crown

Burger McDo Cheesy Burger McDo

Regular Bun Heel

Regular Bun Heel

BM patty

BM patty
1 slice tempered cheese

1/3 oz Thousand
1/3 oz Thousand
Island dressing Island dressing

Regular Bun Crown

Regular Bun Crown

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Training SOC (Station Observation Checklist) Production

OPL: Reusable-Assembly
Assembling Sandwiches
McChicken Crispy Chicken Sandwich

Quarter Bun Heel Regular Bun Heel

McChicken portion
Chicken Filet portion

3/4 oz shredded lettuce

1/3 oz McD Mayo

2/3 oz McChicken Sauce

Regular Bun Crown

Quarter Bun Crown

Reminder:

Prep table temperature should be 120F to 13F

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Training SOC (Station Observation Checklist) Production

OPL: Reusable-Assembly
Overview and Assembling McSpaghetti
Customer expectations
Hot 3. Add grated cheese.
Sweet and savory and meaty Spread 6-7 grams of grated cheese (approximately 1 level
with ground meat and hotdog tbsp.) evenly over the sauce.
rings

Noodles are firm to bite, not soggy

Topped with grated cheese

1 Transfer pre-weighed noodles. 4. Place in HLZ/ OAT.

Gently pass plate to HLZ/ OAT.
Assembler transfers pre-weighed noodles from box
onto the deep square plate.

For orders of chicken with spaghetti, get a reusable plate with

gravy partition. Place noodles. Get 1 piece of Chicken McDo
Place beside the noodles and pass the plate to the Assembler
2 Add meat sauce. to complete with spaghetti sauce and grated cheese.

Assembler pulls the plate containing the

noodles from the Initiator. Stir spaghetti sauce
in the marinator. Scoop out meat sauce using
a 3-oz ladle heaping and above the rim.
Spread over the noodles neatly.

Note: Occasionally stir the product to evenly

distribute the heat to avoid drying/scorching
of sauce on the sides of the pan.

Ensure temperature of sauce is at least

165°F.

Gravy will be dispensed by the

Front Counter Runner/ Presenter
directly onto the plate.
Fill up to the line-marker: 1oz

Need to have at least 2-4 pieces of hotdog per

serving.

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OPL: Reusable-Assembly
Assembly: Chicken Fillet/ Ala King

Chicken Fillet with Rice Chicken Fillet Ala King

1. Place plain rice. 1. Place plain rice.
Using a red scooper, place 1 scoop of plain rice Using a red scooper, place 1 scoop of plain rice
into the medium white bowl. Fluff the rice using into the medium white bowl. Fluff the rice using
. using a rice paddle. .
using a rice paddle.

2. Place chicken fillet portion.

Using scallop tongs, place 1 piece of chicken filet 2. Place chicken fillet portion.
portion on top of the rice. Pass gently to HLZ/ OAT. Using scallop tongs, place 1 piece of chicken filet
portion on top of the rice. Pass gently to HLZ/ OAT.

3. Assemblers stirs the Ala King sauce

Stir mixture twice using the 1 oz ladle to ensure
that the starches in the sauce are well distributed.

4. Pour Ala King Sauce.

Pour 1-oz. of Ala King sauce mixture onto the
chicken portion. Ensure that the sauce is
evenly and neatly poured onto the chicken
portion. Pass gently to HLZ/ OAT.

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OPL: Reusable - Assembly

Assembly: Rice Bowls
1-pc Mushroom Pepper Steak
4. Pour 1 oz Mushroom Pepper Sauce over the 2nd
1. Place plain rice.
patty. Top with 3-5 pieces of mushroom slices.
Using a red scooper, place 1 scoop of plain rice Pass gently to HLZ/ OAT.
into the medium white bowl. Fluff the rice using
using a rice paddle. .
2. Place 1 piece of BM Patty at the center of the
rice.

3. Pour 1oz Mushroom Pepper Sauce over the

patty. Top with 3-5 pieces of mushroom slices.
Pass gently to HLZ/ OAT.

2-pcs Mushroom Pepper Steak

1. Place plain rice.

Using a red scooper, place 1 scoop of plain rice
into the medium white bowl. Fluff the rice using
using a rice paddle. .

2. Place 1 piece of BM patty at the center of the

rice. Pour 1 oz Mushroom Pepper Sauce over
the patty.

3. Place another BM patty on

slightlyoverlapping the first one.

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Training SOC (Station Observation Checklist) Production

OPL: Reusable-Assembly
Assembly: Chicken McDo
Reusable plates and Bowls Set-up 3. Slide assembled product to the HLZ/OAT.

Place reusable plates and bowls in the designated area near

initiator. Upon orders, initiator will pull a reusable plate.

Note: Packaging at the assembly area must be placed

upside down to prevent foreign objects from falling.

M aximum number of products to prepare at one time is 10.

Gravy will be dispensed by the

Front Counter Runner/ Presenter
directly onto the plate.
Fill up to the line-marker: 1oz

Chicken Gravy
Order
Quantity Quantity
1-pc chicken (1 large part) 1 1
1. Initiator gets a deep square plate gravy partition and
2-pc chicken
places 1 scoop of plain rice onto the plate. Pass to (1 large part and 1 small part) 2 2
the Assembler. BFF Chicken Bundles good for 3
(2 large parts and 1 small part) 3 3
2. Using chicken tongs, get chicken McDo and BFF Chicken Bundles good for 4
place beside the scooped rice. (2 large parts and 2 small parts) 4 4
**For 2pc, get another piece of Chicken McDo. 1-pc chicken with spaghetti
(1 small part) 1 1
6- pcs chicken
(3 large parts and 3 small parts) 6 6
8- pcs chicken
(4 large parts and 4 small parts) 8 8
Extra Gravy 2

Large part: Thigh or Rib

Small parts: Leg or Wing

Note: Chicken parts may vary based on customer

request. Follow grill order

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OPL: Reusable-Assembly
Assembly: McShare
McShare Box Dine in
1. Get 2 reusable plates with gravy partition.
Place 3 to 4 pieces of Chicken McDo per plate.

6-piece
McShare

8-piece
McShare

For 6 pcs: 3 small parts + 3 big parts

For 8 pcs: 4 small parts + 4 big parts

2. Provide appropriate number of plates

and bowl for gravy.

•For 6-pc – 3 plates/ 2 regular ivory bowls

•For 8-pc – 4 plates/ 3 regular ivory bowls

3. Get from Initiator the correct number of

scooped of rice. Scooped rice per plate is 3-4
servings.

One (1) tab

6-
Box

6-piece McShare bundle 8-piece McShare Bundle

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OPL: Assembly
Assembly: Pies

1. Initiator communicates order of pie to assembler. For Grill Direct: Get pies from the Fry dump tray and
2. Assembler gets appropriate pie from the UHC. place in a butter dish or pie box (for take out).
Use plain silver tongs.

3. Get one butter dish.

4. Transfer appropriate pie on the dish.

5. Pass gently to HLZ/OAT.

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