Bistronomia Saute Station Audit Checklist
by Jason Makalintal, from the Community
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.
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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.