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.
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