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Debonairs Pizza AM Checklist (DCC)

by Checklist Debonairs, from the Community

Use this morning Debonairs Pizza DCC checklist to confirm critical food safety and operations before service. Verify chiller, freezer, makeline and cook-out temperatures; check dough management, par-cooked base quantities and dough ball weights; ensure handwash stations, uniforms and rapid cooling practices; validate supplier receiving, prep charts and product shelf life; tidy and front-face drink and ice cream displays; confirm screens, ovens, canopy and tools were cleaned; and record thermometer availability and calibration with photos.

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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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Debonairs Pizza PM Checklist - DCC
Use this Debonairs Pizza PM checklist to prepare your store for the evening shift. Verify chiller and freezer temperatures, make line and cook-out temps, and manage dough and par-cooked base quantities by size. Confirm labeling and food coverage, cleanliness of the walk-in and back-of-house, and team uniform compliance. Capture photos of teams and stations, check thermometer calibration, and ensure vegetables, meats, sauces, and boxes are prepped. Log defrost quantities, allocate staff for makeline, orders, cut table, and dispatch, and record positives from the travel path. Designed to be completed in 20–30 minutes.
by Checklist Debonairs, from the Community
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Checklists 2022 AM - Oman
Use this morning operations checklist for Oman-based quick-service restaurants to verify critical controls and readiness. Sections cover chiller, freezer, and make line temperatures; cook-out checks; dough management with par-cooked bases and dough ball weights; hygiene and uniform compliance; handwash stations; rapid cooling; supplier receiving; product prep charts and shelf-life; screen cleaning by size; merchandising of drinks and ice cream; cleaning tools and oven/canopy sanitation; calibrated thermometers; and stock awareness including stocktake and wastage management.
by Checklist Debonairs, from the Community
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Pizza Restaurant Shift Readiness Checklist
This pizza restaurant shift readiness checklist helps teams prepare for safe, efficient service. Verify chiller and freezer temperatures, confirm dough management and par cooked base quantities by size, and check product temperatures. Review prep levels for vegetables, meats, cheese, sauces, and boxes, and record any required defrosting. Capture photos of toppings, cut table, and team uniforms, and ensure walk in chiller cleanliness and organization. Confirm thermometers are available and calibrated, assess BOH cleanliness, validate pizza shape quality, and assign staff for makeline, orders, cut table, and dispatch. Use findings to highlight positives and keep each shift running smoothly.
by Checklist Debonairs, from the Community
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Debonairs 100 Point Check
This Debonairs 100 Point Check is a comprehensive restaurant operations and quality audit for quick service pizza stores. It covers front of house presentation, customer service and upselling, phone and counter service times, delivery performance, and driver readiness. Back of house standards include make line setup, ovens, extraction, refrigeration, dough handling, toppings, and product build. The checklist also reviews hygiene and safety practices, stock control and FIFO, pest control, cleaning rosters, and management routines such as team briefings, marketing plans, and follow ups.
by Blue Dawn Capital, from the Community
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Debonairs Pizza AM Checklist (DCC)

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