Template

MBWA Wasabi - BOH - 3pm Checklist

by Joel Sousa, from the Community

10+

This MBWA Wasabi 3pm back of house checklist helps managers and chefs assess food safety and quality, production control, portioning accuracy, and BOH standards. Verify temperature checks, FIFO and labeling, recipe adherence, productivity targets, line checks, and packaging. Inspect storage, fridges and freezers, staff areas, toilets, corridors, and the office to ensure cleanliness, organization, and safety.

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Confirm accountability and compliance with a digital log

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

About author

Community

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.

Template
MBWA Wasabi - BOH 6am Checklist
This MBWA Wasabi BOH 6am checklist supports managers and chefs in performing the first back-of-house walk of the day. Review cleaning completion, food safety records and temperature checks, sell-out and availability trackers, and confirm FIFO, dating, and labeling. Validate production plans, deployment, and equipment readiness. Check uniforms, handwashing compliance, BOH cleanliness, and cold food line standards (presentation, recipe accuracy, ingredient quality, packaging, speed, and cleanup). Inspect storage, fridges/freezers, staff areas, corridors, and office to ensure the shop is set up for a successful day.
by Joel Sousa, from the Community
Downloads: 10+
Get
Template
MBWA Wasabi Back-of-House 9am Checklist
Use this 9am Back-of-House MBWA checklist to set your shop up for success before production. Managers and chefs can verify that cleaning was completed, food safety and temperature checks are done, labeling and FIFO are correct, and production plans, deployment, and equipment are in place. Check team hygiene and uniform, handwashing, cleanliness, and ‘clean as you go’. Assess product quality, portioning, and line checks against recipe cards. Review storage, fridges, freezers, toilets, staff areas, corridors, and office to ensure a safe, tidy, compliant BOH.
by Joel Sousa, from the Community
Downloads: 10+
Get
Template
MBWA WASABI - BOH
1st MBWA of the day should be done by the Manager on duty and chef after arriving in the morning, before production starts, after production.
by DJ Synn, from the Community
Downloads: 100+
Get
Template
MBWA WASABI FOH
A detailed front of house (FOH) checklist template designed for Wasabi restaurant operations. This comprehensive guide covers essential daily checks including shop setup, exterior presentation, interior ambiance, product display, team presentation, and customer service standards. The checklist helps managers and staff maintain consistent quality across all areas of front-house operations, from cleanliness and merchandising to staff deployment and customer service. It includes specific sections for verifying cleaning tasks, checking product availability, ensuring proper team presentation, and maintaining service standards. This systematic approach helps maintain operational excellence and consistent customer experience in Wasabi restaurants.
by DJ Synn, from the Community
Downloads: 100+
Get

MBWA Wasabi - BOH 6am Checklist

This MBWA Wasabi BOH 6am checklist supports managers and chefs in performing the first back-of-house walk of the day. Review cleaning completion, food safety records and temperature checks, sell-out and availability trackers, and confirm FIFO, dating, and labeling. Validate production plans, deployment, and equipment readiness. Check uniforms, handwashing compliance, BOH cleanliness, and cold food line standards (presentation, recipe accuracy, ingredient quality, packaging, speed, and cleanup). Inspect storage, fridges/freezers, staff areas, corridors, and office to ensure the shop is set up for a successful day.

by Joel Sousa, from the Community

10+

Get

Template

MBWA Wasabi Back-of-House 9am Checklist

Use this 9am Back-of-House MBWA checklist to set your shop up for success before production. Managers and chefs can verify that cleaning was completed, food safety and temperature checks are done, labeling and FIFO are correct, and production plans, deployment, and equipment are in place. Check team hygiene and uniform, handwashing, cleanliness, and ‘clean as you go’. Assess product quality, portioning, and line checks against recipe cards. Review storage, fridges, freezers, toilets, staff areas, corridors, and office to ensure a safe, tidy, compliant BOH.

by Joel Sousa, from the Community

10+

Get

Template

MBWA WASABI - BOH

1st MBWA of the day should be done by the Manager on duty and chef after arriving in the morning, before production starts, after production.

by DJ Synn, from the Community

100+

Get

Template

MBWA WASABI FOH

A detailed front of house (FOH) checklist template designed for Wasabi restaurant operations. This comprehensive guide covers essential daily checks including shop setup, exterior presentation, interior ambiance, product display, team presentation, and customer service standards. The checklist helps managers and staff maintain consistent quality across all areas of front-house operations, from cleanliness and merchandising to staff deployment and customer service. It includes specific sections for verifying cleaning tasks, checking product availability, ensuring proper team presentation, and maintaining service standards. This systematic approach helps maintain operational excellence and consistent customer experience in Wasabi restaurants.

by DJ Synn, from the Community

100+

Get

MBWA Wasabi - BOH - 3pm Checklist

About author

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