Fry and Grill Station Restaurant Checklist
by Jason Makalintal, from the Community
This comprehensive restaurant checklist supports audits of fry and grill stations and overall back of house and front of house operations. It covers refrigeration and storage checks, food labeling, shelf life, station setup, and equipment condition for deep fryers, griddles, scales, and tools. Safety and sanitation steps include calibrated thermometers, proper thawing, cooking, cooling, and reheating, pest control, sanitation buckets with correct dilution, and chemical labeling. It also verifies kitchen forms such as line checks, production sheets, receiving reports, cooling logs, and thermometer calibration. Service excellence guidelines outline greeting, ordering, suggestive selling, table service, secondary services, billing, and manager oversight. Use this template to standardize operations, maintain compliance, and improve guest experience.
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About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.