Restaurant Fry and Grill Station Audit Checklist
by Jason Makalintal, from the Community
This restaurant audit checklist focuses on the fry and grill station and end to end guest service. It covers BOH refrigeration temperatures, stock labeling, shelf life, and proper station setup. Equipment checks include fryers, griddles, chillers, freezers, POS printer, and tools readiness. Safety and sanitation items span food safety practices, handwashing, calibrated thermometers, chemical labeling and dilution, pest control, waste handling, and fire extinguisher status. Kitchen documentation includes line checks, production sheets, receiving, cooling logs, thermometer calibration, and wastage forms. BOH uniform and grooming standards are listed. FOH service structure outlines greeting, suggestive selling, taking orders, food delivery and presentation, secondary services, bill out, and guest farewell. Manager on duty oversight and food execution evaluation are included, with space for recommendations and signatures.
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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.