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Auditoria de Cocina Sous Chef GA Hospitality

by Roberto Hernandez, from the Community

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Plantilla en espanol para auditar la cocina de un Sous Chef en GA Hospitality. Cubre gestion diaria, seguridad alimentaria, control de temperaturas, line checks AM y PM, limpieza y organizacion, uso de recetarios, control de camaras de frio y congelacion, sanitizacion y cumplimiento de SOP. Incluye evaluacion de calidad de platos, preparaciones, frescura de proteinas, panaderia y postres, asi como registros de equipos y documentacion. Ideal para restaurantes que buscan estandarizar operaciones y elevar calidad y seguridad de los alimentos.

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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

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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.