This restaurant Back of House audit checklist supports Secret Recipe teams in driving operations excellence. It covers refrigeration and storage standards, dish area setup, inventory control, and proper station readiness across pantry, fry, griddle, saute, and middle stations. Safety and sanitation practices include calibrated thermometers, handwashing, approved chemicals, dish machine checks, and hot holding controls. BOH essentials span recipe and production sheets, forms and logs, equipment upkeep, and office organization. Team requirements include uniforms, permits, training, and validations. The checklist also assesses food execution for beverages, appetizers, entrees, and desserts to ensure timing, taste, and presentation meet brand standards.
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