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Bulgogi Brothers BOH Audit Checklist

by Renzo Icban, from the Community

10+

This Back of House audit checklist supports restaurant kitchen teams in maintaining standards across refrigeration and storage temperatures, GRI and stock labeling, and station readiness for side dish, ala carte, stew, meat, and middle stations. It covers critical sauces for line checks, BOH essentials like recipe books and production sheets, safety and sanitation practices, dish machine cleanliness, and required kitchen forms. Team requirements include uniform and hygiene standards, training, and regular updates. Food execution quality, operations essentials, and repair and maintenance tracking are also included to ensure consistent, audit-ready performance.

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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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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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This Back of House operations excellence audit helps restaurant teams assess BOH readiness and compliance. It covers cold storage temperatures and equipment condition, proper stock labeling and rotation, station setup and tools for side dish, ala carte, stew, meat, and middle stations, and critical sauces with quality indicators. It reviews BOH essentials such as ceilings, exhaust, floors, shelving, waste and grease trap management, thawing and cooking procedures, and sanitation controls. The checklist includes chemical handling, dish machine cleanliness, required kitchen forms and logs, thermometer calibration, team training and certifications, uniform standards, and operational non negotiables like alley rallies, clean restrooms, dry floors, and organized staff and office areas.
by C jhay, from the Community
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by C jhay, from the Community
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Bistronomia Operations Excellence Audit
This restaurant operations excellence audit checklist supports quarterly reviews of both back of house and front of house. It covers refrigeration temperatures, station setup, BOH essentials, safety and sanitation, chemical handling, dish machine cleanliness, line checks and production, team hygiene and uniforms. FOH areas include first impressions, dining area standards, service stations, table setup, bar station readiness, grooming, service structure, food delivery and presentation, secondary services, and guest farewell. It also includes MOD duties, training manuals and forms, food execution checks for beverages, appetizers, mains and desserts, non negotiables, operations essentials, restroom essentials, and repair and maintenance. Use it to standardize audits and drive consistent service and food quality.
by Jason Makalintal, from the Community
Downloads: 20+
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Bulgogi Brothers BOH Audit Checklist

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