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BISTRONOMIA Fry/Grill Station Audit

by Jason Makalintal, from the Community

Comprehensive fry/grill station audit checklist for restaurant BOH and FOH. Covers refrigeration temps, storage and labeling, equipment readiness (fryers, griddle, chiller, POS), critical items quality, station essentials, and safety and sanitation practices. Includes chemical controls and dilution, calibrated thermometers, forms and logs, BOH uniform standards, and service excellence steps from greeting to bill-out. Provides manager on duty guidance and food execution evaluation for multiple dishes, plus space for recommendations, photos, attachments, and signatures.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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Community

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.

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Restaurant Fry and Grill Station Audit Checklist
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.
by Jason Makalintal, from the Community
Downloads: 10+
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Template
Bistronomia Fry and Grill Station Checklist
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.
by Jason Makalintal, from the Community
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Template
Fry and Grill Station Audit Checklist
Comprehensive restaurant checklist for auditing fry and grill stations and overall BOH and FOH operations. Verify refrigeration temperatures, stock labeling, shelf life, and station setup. Review key equipment such as deep fryers, griddles, chillers, POS, and tools. Assess critical items quality, recipe adherence, production sheets, and clean as you go practices. Enforce food safety and sanitation, chemical handling, and calibration logs. Check uniforms and team practices. Evaluate service structure from greeting to bill out, plus manager oversight and dish execution notes, with space for recommendations and sign-off.
by Jason Makalintal, from the Community
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Template
Bistronomia Saute Station Audit Checklist
This restaurant visit checklist focuses on the saute station and broader BOH and FOH operations. It covers refrigeration temperature ranges, stock labeling and freshness, station setup, tools and equipment readiness, sanitation and chemical controls, handwashing and PPE, logs and kitchen forms, and team uniform compliance. FOH service excellence standards include greeting, suggestive selling, order taking, delivery and presentation, secondary services, and bill-out. Manager on Duty engagement and food execution checks for key dishes, with photos and recommendations, ensure consistent quality.
by Jason Makalintal, from the Community
Downloads: 0
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BISTRONOMIA Fry/Grill Station Audit

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