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production checklist in macro detail

Preparation Checklist

Prepare ingredients

Set up workstation

Ensure all equipment is clean and functioning properly

Organize recipe cards or instructions

Defrost any frozen ingredients

Check inventory and restock as needed

Wash and chop vegetables

Marinate meats if necessary

Preheat ovens or other cooking equipment

Cooking Checklist

Follow recipe instructions

Monitor cooking times

Taste and adjust seasonings as needed

Check internal temperature of proteins to ensure they are cooked to the appropriate doneness

Ensure all items are cooked to the correct temperature according to food safety guidelines

Keep a close eye on any items that are prone to burning or overcooking

Rotate pans or trays in the oven to ensure even cooking

Check for doneness by using visual cues such as color and texture

Use a timer to keep track of cooking times accurately

Adjust cooking temperature as needed to achieve desired results

Plating Checklist

Arrange food on plates

Garnish dishes

Ensure plates are clean and presentable

Check portion sizes and ensure each plate has the correct amount of food

Wipe any spills or smudges off the plates

Check for any missing components on the plate and add if necessary

Arrange garnishes in an aesthetically pleasing manner

Double check that each plate matches the order ticket

Verify that all plates are uniform in presentation

Inspect for any food particles on the rim of the plate and clean if needed

Quality Control Checklist

Check temperature of food

Ensure food is cooked to the proper doneness

Verify portion sizes

Taste test dishes for seasoning and flavor

Check consistency and texture of sauces and dishes

Ensure all allergen information is correct and clearly marked

Verify that all food safety guidelines have been followed

Inspect presentation and ensure it meets company standards

Check for any cross-contamination issues during the cooking process

Final Check

Double check all orders before sending out

Confirm any special requests or dietary restrictions

Ensure all items are accounted for and presented correctly

Check for any last-minute adjustments or substitutions

Verify that all food items are cooked to the correct temperature and appearance

Taste a sample of each dish to ensure quality and seasoning

Check that all garnishes and sauces are added as specified

Confirm that all plates are clean and free of any smudges or spills

Double check the accuracy of the final bill or ticket before presenting to the customer

Conduct a final visual inspection of all plates to ensure they meet presentation standards

Clean Up Checklist

Clean and sanitize workstations

Wash dishes and utensils

Dispose of any food waste properly

Wipe down and sanitize all surfaces, including countertops, stovetops, and sinks

Sweep and mop floors

Empty and sanitize trash cans

Store leftover food properly in containers or wrap for refrigeration

Clean and sanitize any cooking equipment used

Check and refill cleaning supplies for the next shift

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