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Description
A detailed quality control document outlining standards and procedures for sushi and Thai food preparation in a restaurant setting. The checklist covers various aspects including maki preparation standards, baby maki portioning, nigiri weight requirements, sashimi specifications, salad mix portions, wrap assembly guidelines, and I-Thai preparation protocols. The document ensures consistency in portion sizes, ingredient quality, and presentation across all menu items. It includes specific measurements for ingredients, sauce quantities, and garnishes, particularly focusing on the proper execution of both Japanese and Thai dishes. This quality control system helps maintain food standards, portion control, and presentation uniformity while ensuring optimal ingredient usage and customer satisfaction.
About author
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.
