Skip to content
SafetyCulture
Template

BISTRONOMIA Saute Station Audit Checklist June 2023

by Jason Makalintal, from the Community

Downloads: 0
Get this template

This checklist supports a full audit of the Bistronomia saute station to ensure kitchen readiness and guest experience. It covers refrigeration and freezer temperatures, stock labeling and rotation, equipment condition, recipe and production controls, and sanitation practices including handwashing, chemical use, and test strips. It also reviews BOH uniforms and line discipline, FOH service structure from greeting to bill out, and manager oversight. Use it to drive consistent food execution, safety, and service quality.

With SafetyCulture you can

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

With SafetyCulture you can

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

About author

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.