Skip to content
SafetyCulture
Template

Checklist Superviseur Restaurant

by Côté sushi Team, from the Community

0
Get this template

Ce modèle de checklist aide les superviseurs de restaurants à contrôler l’ensemble du site: extérieur et entrée, PLV et comptoir, équipements (tablettes, laveuse, mélangeuse, cuiseurs à riz), zones de préparation, salle et sanitaires. Il couvre l’hygiène en cuisine, le respect des DLC, l’accessibilité du lave-mains, le rangement des couteaux et des réserves. Des sections qualité vérifient riz et saumon, le respect des recettes et des grammages, l’organisation des postes, la traçabilité, les températures et le nettoyage. Inclut aussi la réception, le planning de production, les commandes et le suivi des plateformes de livraison.

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

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

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.

Superviseur Restaurant: Checklist Hygiène et Qualité | Free Template