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Pizzaiolo Base - Preparazione Linea

by Vasco Cucini, from the Community

Downloads: 10+
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Questo modello operativo guida il pizzaiolo base nella preparazione della linea prima del servizio: controllo delle quantita residue in frigo e in cella, apertura di salumi e formaggi prima del rush secondo le indicazioni del tutor, uso degli strumenti corretti per ogni ingrediente, produzione delle quantita adeguate per affrontare il turno. Include promemoria su shelf life, ordine e pulizia del laboratorio al termine delle attivita, con campi per nomi, sede, data e firme di dipendente e tutor.

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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.