Restaurant & Kitchen Pilot Feedback

Review how the pilot structure worked in practice — workload, shift ownership, working hours, operational efficiency and what to adjust. This reviews the process, not individual performance.

Department locked: Kitchen

Kitchen Feedback

Complete after your pilot shift. Required fields are marked.

Your name

Your role

Manager Chef Kitchen Assistant Kitchen Porter

Which pilot shift did you mainly work?

Morning Evening Both

Approximately how many guests were catered for during your shift?

Scheduled working hours

Actual finish time

Were you able to take ownership of your allocated kitchen responsibilities within your scheduled shift?

Yes, independently Yes, with some additional assistance No

If additional assistance was required, what task required it? (select all that apply)

If you received help outside the planned structure, approximately how much additional support was required?

Was the planned Kitchen Assistant / Kitchen Porter support sufficient for the tasks allocated to that role?

Yes Partly No Not applicable to my shift

Were all expected food quality, hygiene and service standards maintained during your shift?

Yes No

What one operational change would make this structure work better without reducing food quality, hygiene or service standards?

Anything else from the kitchen pilot that should change before this structure is used again? (optional)