This grill station scoresheet helps evaluators observe and score food preparation and cooking practices in restaurant kitchens. It covers preparation and hygiene (20/20 handwash, uniform), station work for meat patties, scrambled eggs, and chicken, sausage, or steak (correct tools, placement, seasoning, timers, doneness), and procedures such as scraping the grill, storing utensils, and grilling onions. It also assesses teamwork, communication, and general standards including cleanliness, cross-contamination control, and urgency. Ideal for training, audits, and competitions.
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