Conduct a full executive chef audit designed for restaurant kitchens. This checklist covers purchasing and delivery checks, approved suppliers, temperature recording for chilled and frozen goods, safe storage and defrosting, cross contamination prevention, cleanliness of food contact surfaces, handwashing and personal hygiene, uniform and fitness to work policies, pest control and SFBB record keeping. Review chilled, frozen and dry storage conditions, stock rotation, equipment cleanliness and calibration, and dishwashers, ice and coffee machines. Assess dough management and quality, prepared items, menu item temperatures, presentation and flavor. Capture maintenance issues, safety alerts, signatures and create SMART actions with owners and due dates.
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