Bistronomia Fry and Grill Station Checklist
by Jason Makalintal, from the Community
Use this Bistronomia fry and grill station checklist to run an Operations Excellence audit across back of house and front of house. Verify cold chain and storage temperatures, equipment condition, and station readiness. Review sanitation and food safety practices, chemical labeling and dilution, handwashing, PPE, and first aid. Check kitchen forms including line checks, production sheets, receiving, cooling logs, thermometer calibration, and wastage records. Assess service structure from greeting and suggestive selling to delivery, secondary services, and bill out. Include manager on duty engagement and food execution checks for timing, temperature, recipe adherence, taste, and presentation, plus space for recommendations and attachments.
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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.