Checklist de cocina PM para operaciones de restaurante. Incluye campos de sitio, fecha, responsable, ubicación y firma, además de conteo de personal e incidentes. Evalúa la calidad de producción de alimentos y del servicio con opciones de calificación. Solicita evidencia fotográfica de platillos y de áreas clave: pasillos, líneas de servicio, áreas de producción, cámaras de refrigeración y congelación. Verifica limpieza y cierre: líneas desmontadas y limpias, freidoras, planchas, parrillas y área de lavado. Añade reportes por área y firma final. Útil para control de calidad, higiene y cierre operativo diario.
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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.