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.