"Uncle Cheffy BBQ Brick Oven Panizza"

Keana Alyssa Marie L. Balverde

2OTB
I. Introduction
a. Brief Description of the Setting
Uncle Cheffy is showcases a mix of Italian, American and Asian Cuisine. It is a Casual Dining
establishment that's known for their brick-oven made Panizzas.
b. Site Overview
i. Background Information
The 9th branch of Chefs Quarter Group of company, Uncle Cheffy Magnolia has finally come
closer to its loyal patron in the north. Although more known for their panizza and brick oven grilled meats,
Uncle Cheffy delivers equally well in its catering service. Private parties and small gatherings are made
memorable with UCs sumptuous east and west cuisine. Meanwhile, families who are dining in the
restaurant can look forward to the warm and casual atmosphere. Uncle Cheffy Magnolia is a franchise
and restaurant that's owned and managed by John Thomas Lansang, who is a businessman. It is
located at the second floor al fresco of Robinsons Magnolia mall. Its been in the industry of serving those
people who love and patronize food for about two years and five months. The wood bricks and abstract
paintings are quite exquisite, as they serve as the signature design of the restaurant. The restaurant can
accommodate over one hundred to one hundred twenty persons. Uncle Cheffy accepts events like
business meetings, seminars, birthday party, wedding, baptism, reunions and more special events.
ii .Nature of Operation
Uncle Cheffy has a trademark of personalized service and excellence. Their menu is especially
prepared with you in mind; allowing the best options suitable for any group sharing and is blissful for a
family get together. It also showcases an innovative cuisine that's prepared in a traditional slow cooking
process for the exquisite global flavor to be harbored.
iii. Purpose
The restaurant's number ONE goal is to Provide Outstanding Customer Service through:
* HIGH QUALITY
* FRIENDLY & COURTEOUS SERVICE
* EXCELLENT VALUE FOR MONEY
* CLEAN & SAFE SURROUNDINGS
* CONTINUOUS DEVELOPMENT OF PEOPLE
They have great confidence that their company will be the "best alternative" in the market. The
value that's embodied by their employees includes sheer effort and hard work, while at the same time
having fun. All those of which will promote a high spirit of TEAM WORK.
iv. Mission and Vision
MISSION
"UNCLE CHEFFY is committed to delivering quality menu and exemplary service. A company
with global focus and instant brand recognition, our mission is to constantly surpass expectations,
creating opportunities for further growth and financial success for our investors and partners.
We operate with the philosophy that customer satisfaction would provide for the growth of the
company. Company growth would benefit everyone involved in the business, from the highest to the
lowest position.

Our competitive edge and advantage is keeping it all within the family. Developing our own talents
in-house creates a powerhouse of highly motivated staff and crew. Providing for strict adherence to
quality standards that has become a hallmark for integrity and professionalism. With this we are able to
stand out in a highly competitive food service industry.
Dedication and hard work is our core value."
VISION
We are looking forward to an internationally recognized system restaurant concepts and trade
names, borne out of customer satisfaction, offering rewarding careers for our personnel and equitable
returns to our business partners.
v. Historical Development
Uncle Cheffy was founded by: Mr. Hilario F. Cortez and Chef Mauro M. Arjona ,Jr.
Mr. Cortez, the President and Chief Executive Officer of the restaurant systems under the Chefs
Quarter Group of Restaurant, remains one of the main proponent and creative designer of the
Restaurant's System Concept. As a man of vision, equipped with remarkable business acumen, he was
honed through seventeen years of hands-on experience in every aspect of restaurant operations and
management. Notwithstanding the absence of formal education in management nor economics, "Larry",
as he is fondly called, went through the rudiments of the restaurant business through personal
experience: from being a bus boy to being the manager of the famed Le Souffl Restaurant of his mentor
Chef Billy King. Learning everything one-step at a time, taking the next only after acquiring expertise of
the latter. His vision and business principles soon became the framework of the Chefs Quarter Groups
Entrepreneurial Philosophy. Larry is married to Jenny Calapardo and they have five children.
Chef Arjona, the Vice-President and Chef Patron of the Chefs Quarter Group of Restaurant which
includes: Uncle Cheffy, Kuse, Bossings Grill, Market Basket, Chefs Barrel trade names and Chefs
Quarter Catering Services. Chef Arjona, also known as, Chef Mau, never dreamed of a culinary career.
Circumstances led him to Metro Manila in search of greener pastures from the rustic country life he grew
upon. Finding a job in a restaurant as utility man or dishwasher, he would attentively watch the chefs in
their white uniforms who are meticulously preparing plates of artistic concoctions. His tenacity for hard
work and willingness to learn, earned an apprenticeship with Chef Billy King. Leading to an opportunity
that would open doors to recognition, and soon became one of Manilas Distinguished Chefs. Chef Maus
humility overshadows fame. Dedication and hard work is the cornerstone of the Chefs Quarter Group of
Restaurants core values. Chef Mau is currently married to Kathy Carlos and their union is blessed with
four children.
II. Description of Land Use
a. Size and Location
Its area has a total of 150s.q.m, which can accommodate 120 guests. The restaurant is located
at Aurora Blvd. Cor. Dona Hemady and N. Domingo St., New Manila, Quezon City, Magnolia Robinson.

b. Spot Map or Floor Plan

UNCLE CHEFFY MAGNOLIA FLOOR PLAN

Office
32
31

FUNCTION ROOM

33

CR
BAR STATION
KITCHEN
STATION

Entrance Door
C9 & C10

C5

34

C4
C7

C6

C8
35
C1

C2

C3

36

41
39
40
37
38

LEGEND:
GREEN: Waiters station
BROWN: Tables
ORANGE: Wood Wall
c. Surrounding Geographic Environment
Uncle Cheffy is a commercial establishment at al fresco side of Robinsons Magnolia.

lll. Population

DEMOGRAPHICS
Size
Age

CUSTOMERS

EMPLOYEES
Dining
Department

Kitchen
Department

Gender

70-100+
per day

470 +

M&F

20 30

M&F

20 30

M&F

CHARACTERISTICS OF THE POPULATION

Education and
Income and
Culture and
Literacy
Social Status
Traditions
(health
practices)
From all levels
60% - Class A
(Preschool to
35% - Class B
Post-Graduate)
% - Class C
0.1% - Class D &
E
Graduate or nongraduate,
with dining and
kitchen experience
Graduate or nongraduate,
with dining and
kitchen experience

Minimum wages
are given to the
regular
employees
Minimum wages
are given to the
regular
employees

There is a no
smoking and no
drug-use policy
There is a no
smoking and no
drug-use policy

* Social Classes in R.P. (average income per annum)

Class A: 1,500,000 php above
Class B: 1,100,000 php
Class C: 700,000 php
Class D: 162,000 php
Class E: 48,000 php below
IV. Environmental Assessment
a. Physical Environment
i. Extreme Temperature (heat or cold):
It is cold due to the air-conditioning system; ranging from 19-25 degrees Celsius.
ii. Lighting / Illumination:
The illumination in the restaurant area is supplied by a light source that is constant, without
fluctuation or oscillation. They are free from glare and distributed to avoid shadows. Overall it has a warm
and casual atmosphere.
iii. Air Quality / Ventilation:
The area is fully air-conditioned; with mechanical ventilations (such as exhaust fans) installed in
the kitchen and toilet areas.
iv. Noise:
The whole area has calm and relaxing aura. No noise is present.
v. Toxic Chemicals:
They are available for dishwashing and cleaning the floor as well as the surroundings.

b. Sanitary Facilities

i. Water Supply:
The water supply is adequate and potable from a public water system. Drinking water is not
supplied from the piped water supply system; in lieu of that, Purified-drinking water is available. This
bottled and packaged drinking water is handled, stored and protected form contamination
ii. Sewage System:
COLLECTION
A tenant of the mall picks it up on a daily basis.
Refuse cans are used in food preparation areas for immediate use only.
All garbage and rubbish containing food are kept in containers that made of impervious materials
which are leak proof and do not absorb liquids.
iii. Restrooms: There is 1 for both genders.
WASH-HAND BASINS
It is installed in convenient places and are as near and practicable for use.
An adequate supply of soap, nail brush, clean towels, roller towels presenting a clean surface to
each user from a continuous roller towel dispenser or other hand drying services are available.
It is maintained in good repair and in clean condition.
TOILET FACILITIES
The toilet room is enclosed, properly lit and well ventilated (with the use of an exhaust fan).
It does not directly open to where the food is prepared, stored or served.
c. Waste Management:
i. Waste Segregation, Storage, and Disposal
SEGREGATION
The biodegradable and non-bio degradable are separated as follows:
Recyclables - these include dry papers, cardboards, plastics, rubbers, glasses, broken
bottles, metals
Trashes - are ashes, rice hulls, shaffs, husks, shells, cobs, papers, cardboards
Food Materials - are food leftovers, kitchen and cooking wastes, food washings,
vegetable trimmings, fruit peelings, egg shells, bones, entails and gills
STORAGE
A refuse storage room (or enclosure) is available. It is easily cleaned and vermin proof. Its floors
and walls are relatively made of non-absorbent materials.
DISPOSAL
A mall tenant disposes the garbage, rubbish and other refuse twice a day.
ii. Recycling Practices
For the recycling practices, Uncle Cheffy implements the following: paper waste, breakages wrap
with newspaper and other recyclable items on blue can, the left overs are placed on the pink can.
d. Housekeeping:
i.

Maintenance and Equipment:

MAINTENANCE OF UTENSILS
Utensils are scraped off with all food particles into trash bags before washing.
Utensils are thoroughly cleansed in warm water at 49 degrees Celsius with a detergent.
All plates and cutleries are subjected to dry cleaning.
DRY STORAGE OF NON-PERISHABLE FOODS

Designated spaces, lockers, cupboards, racks, shelves and containers are used for storage.
Food storage is insect and vermin proof.
The temperature for dry storage ranges from 10-15 degrees Celsius.

REFRIGERATED STORAGE OF PERISHABLE FOODS

Perishables are kept below 7 degrees Celsius.
Fruits and vegetables are stored in cool areas.
All refrigerating compartments are kept clean, in good repair and free form odors.
ii.

Cleanliness of Surroundings:

Every day, after every operation, an employee immediately cleans up the area. General cleaning
is held every first Sunday of the month.
V. Health Services
a. Food Service
i.
Canteen / Restaurant / Eateries: Restaurant
ii.

Health Certification of Food Handlers:

They have for the previous years, although, they have not renewed for this year.

iii.

Availability of Nutritious Food:

All foods are obtained from sources that are approved by the local health authority.
All kinds of food, from meats, seafood, fruits, vegetables and the like, are from inspected and
approved from a local regulatory authority. In addition to, they are toxic-free.
b. Safety Service
Every staff has to undergo a safety drill that is held by the mall every year.
i.

Evacuation Plan - Not Available

ii.

Fire Protection:

There are 9 pcs fire extinguisher inside the restaurant. Sprinklers that are automated are installed
in the ceiling.
iii.

First Aid Kits:

A simple first aid kit is kept over-the-counter. It contains the following: Betadine, cotton swabs,
gauze pads, Band-Aids, Biogesic capsules, and Mefenamic Acid capsules.
iv.
PPE's:

Toque (chef's hat)

Gloves (dishwashing, cut-resistant, and freezer gloves)
Oven Mitts
Aprons
Anti-slip shoes

VI. Assessment
a. Compliance VS Non-Compliance

Criteria
1. The organization has a policy on developing a healthy workplace
that includes health, safety and environmental components. The
policy outlines the roles and responsibilities of employers and
employees for ensuring a healthy workplace.
2. The policy ensures that a Health, Safety and Environment
Committee is established with significant authority and full
participation of the workforce.
3. The Health, Safety and Environment Committee establish
indicators for monitoring and evaluating progress.
4. An education and training policy is established which ensures that
training in health and safety and health promotion are offered to
all levels of the organization, including management and
supervisors.
5.
The organization has clearly defined human resources
management policies.
6. The organization supports the development of work styles
conducive to health.
7. The organization ensures that shift work causes minimum harm
to physical and social health.
8. The organization manages the transitionfor those staff that are
retiring or losingtheir jobs.
9. The organization seeks to protect and enhance the well-being and
participationin the workforce of groups of staff with special needs.

Present
/

10. The organization provides a safe and healthy environment for

staff.
11. The organization has eliminated or minimized the exposure to
work-related hazards, such as emission of dust, fumes, radiation,
excess heat or cold, noise, vibration and contact with dangerous
substances or materials.
12. The organization has clearly defined procedures for the safe
handling of materials including the use of personal protective
clothing and equipment.
13. The organization ensures that the direct line manager is held
clearlyaccountable for the health and safety of the workforce
within his or her jurisdiction.
14. The organization ensures basic hygiene and sanitary workplace
conditions.
15. Programs to promote healthy lifestyles and personal health skills
are an integral part of the workplace action plan coordinated by
the Health, Safety and Environment Committee.
16. Healthy lifestyle programs are designed to support skill-building
and behavior change in a variety of areas.
17. Family and community connections to the organization are
respected and enhanced.
18. Basic health services are available to staff.
19. Rehabilitation and return-to-work programs are in place to enable
staff to return to work after illness or injury
20. Local health services contribute to the organizations healthy
workplace program.
21. The organization develops an environmental management
strategy to prevent negative impacts on the external environment
from the plant and work processes.
22. The organization promotes worker access to adequate and safe
transport to and from work.
23. The organization plays a positive role in local community life.
Weaknesses

Strengths
1. The staffs are well trained in health and

Absent
b. Streng
ths VS

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Weaknesses
1. They do not manage the transition f or

safety precautions.
2. The establishment indirectly provides
basic health services to the employees,
as the owner pays for their SSS and Phil
health benefits.
3. The overall environment is clean and
safe.

those staffs that are retiring or losingtheir

jobs.
2. There is no work shift, since they lack
manpower. Hence overwork and fatigue
is evident among the employees who are
working 7 days a week.
3. The organization has a hard time
promoting employee access to adequate
and safe transportto and from work. This
is especially due to the restaurant's
opening and closing hours: 10am to
12am.

4. Programs to promote: healthy lifestyles

and personal health skills are available
for the staffs.
5. The
organization
supports
the
development of work styles conducive to
health.
VII. Conclusion
Uncle Cheffy provides quality and healthy food, clean and safe surroundings, and has a standard
serving. Staffs are well groomed, dressed properly and have their own PPEs. In addition to, the owner
provides health care by paying the employees their SSS and PhilHealth benefits. Overall, their strengths
have manifested, thus proving it to be a healthy workplace.
VIII. Recommendations
The restaurant was satisfactory. Although, I would like to recommend the following: (1) they
should be able to renew their certification of food handlers as soon as possible, (2) give work shifts and/or
hire more employees so the workload is divided, especially that their work hours exceed 8 hours, (3) they
should have a complete first aid kit set (which should include some plasters, bandages, safety pins, sterile
gloves, tweezers, scissors, rash cream, antiseptic cream, painkillers, cough medicine, eye wash and eye
bath), and lastly, (4) they should inform their staff of the evacuation plan procedure and place a sign or
diagram within the vicinity of the restaurant for the sake of their customers.
IX. References
REGIONAL GUIDELINES FOR THE DEVELOPMENT OF HEALTHY WORKPLACES. (n.d.). Retrieved
January 17, 2015, from http://www.who.int/occupational_health/regions/en/oehwproguidelines.pdf

Implementing Rules and Regulations of Food Establishments of the Code of Sanitation of the
Philippines. (n.d.). Retrieved January 17, 2015, from http://www.doh.gov.ph/sites/default/file
s/Chapter 3. Food establishments_1.pdf