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المطاعم الراقية

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

استخدم ملف «المطاعم الراقية» نقطة بداية لتنظيم إجراءاتك. افتح الملف الأصلي وراجع أوراقه وبنود الفحص وحقول التسجيل المتاحة قبل استخدامه مع الفريق.

OPERIX_Fine_Dining_Restaurant_Inspection_Checklists.xlsx

طريقة الاستخدام

  1. اختر الإجراءات المناسبة لنشاطك ومعداتك.
  2. عدّل البنود وفق معاييرك الداخلية والمتطلبات المحلية.
  3. حدد المسؤولية وسجّل التاريخ واحتفظ بالسجلات المكتملة.
  4. تابع الملاحظات وراجع القائمة دوريًا.

تفتح المعاينة ملف Google Drive الأصلي. نزّل ملف Excel نفسه دون تغيير من هذا الموقع.

داخل الملف الأصلي

معاينة بنود الفحص

9 ورقة قوائم · 121 بندًا في الملف الأصلي

تظهر أدناه أول ثمانية بنود من كل ورقة قوائم باللغة الأصلية للملف. نزّل الملف دون تغيير للاطلاع على جميع البنود وحقول التسجيل والإرشادات.

Pre-Service & Opening15 بندًا
  1. Confirm dining room, entrance, host station, service stations, and restrooms are clean and guest-ready.
  2. Verify tables, chairs, linens, place settings, glassware, and cutlery are clean and free from damage.
  3. Check lighting, temperature, music level if used, and overall dining-room ambience against service standards.
  4. Confirm reservation system, floor plan, guest notes, and special-occasion details are available to the team.
  5. Verify handwashing stations are stocked and functioning.
  6. Inspect kitchen pass, plating stations, and food-contact surfaces for cleanliness and readiness.
  7. Check refrigeration and freezer readings according to the approved site procedure.
  8. Confirm required thermometers and monitoring tools are available and functioning.
Receiving, Provenance & Storage14 بندًا
  1. Verify deliveries match approved purchase orders, specifications, and supplier information.
  2. Inspect packaging and transport condition for damage, leaks, contamination, or signs of spoilage.
  3. Check product condition and delivery temperatures against approved acceptance criteria.
  4. Verify traceability details and provenance claims where required by the menu or site procedure.
  5. Confirm premium or specialty ingredients match the approved grade, cut, species, origin, or product specification.
  6. Reject and document ingredients that fail acceptance criteria.
  7. Transfer temperature-sensitive products promptly to designated storage.
  8. Keep raw animal products separated from ready-to-eat foods and prepared garnishes.
Kitchen Mise en Place & Station14 بندًا
  1. Confirm each kitchen station has its approved mise en place list and required ingredients.
  2. Verify knives, boards, pans, plating tools, and small equipment are clean and serviceable.
  3. Check station-specific refrigeration and holding arrangements are operating as intended.
  4. Label prepared ingredients with required identity and date information.
  5. Prepare sauces, stocks, garnishes, and components using approved recipes and procedures.
  6. Keep raw and ready-to-eat preparation areas separated according to site controls.
  7. Confirm garnish and finishing ingredients are fresh, clean, and correctly stored.
  8. Verify scales, timers, thermometers, and precision tools are available where required.
Cooking, Doneness & Food Safety14 بندًا
  1. Follow approved recipes and validated cooking procedures for each menu item.
  2. Use required monitoring methods to verify cooking outcomes where specified.
  3. Use a cleaned and sanitized probe thermometer where required by the approved procedure.
  4. Clean and sanitize thermometer probes between uses.
  5. Keep raw, cooked, and ready-to-eat foods separated throughout preparation and service.
  6. Maintain cold-held and hot-held foods within approved site and local requirements.
  7. Follow approved cooling, reheating, and holding procedures for prepared components.
  8. Record required time, temperature, or batch checks.
Plating, Presentation & Portion13 بندًا
  1. Use the current approved plating guide for each menu item.
  2. Verify plate or serving vessel is clean, dry where appropriate, and free from chips or cracks.
  3. Check portion size and component quantities against the approved recipe.
  4. Ensure garnish is edible, fresh, appropriate to the dish, and handled hygienically.
  5. Confirm sauces and finishing elements are applied consistently with the approved presentation.
  6. Check dish temperature and timing before it leaves the pass according to service standards.
  7. Verify the dish matches the ticket, requested modifications, and table or course number.
  8. Check that the plate rim and exterior are clean before service.
Wine, Beverage & Table Service12 بندًا
  1. Verify beverage storage and service equipment are clean and in good condition.
  2. Check beverage orders against the guest request and service ticket.
  3. Follow approved procedures for responsible alcohol service where applicable.
  4. Use clean glassware free from chips, cracks, smudges, or residue.
  5. Confirm wine or specialty beverage selection, vintage, and bottle where applicable before opening.
  6. Follow the approved service standard for opening and presenting bottled beverages.
  7. Serve beverages using clean tools and appropriate handling practices.
  8. Check beverage temperature and presentation against the house standard.
Guest Experience, Reservations 13 بندًا
  1. Confirm reservations, seating preferences, accessibility needs, and special-occasion notes where provided.
  2. Welcome guests according to the approved hospitality standard.
  3. Communicate menu changes, unavailable items, and estimated wait times accurately.
  4. Ask about and record dietary restrictions or allergies using the approved process.
  5. Do not guess about allergens; verify with the kitchen or approved ingredient information.
  6. Ensure special requests are visible to all relevant service and kitchen staff.
  7. Check back with guests at the approved point in the service sequence.
  8. Respond to complaints professionally and notify the responsible manager when needed.
Cleaning, Sanitation & Facility13 بندًا
  1. Follow the documented cleaning schedule for kitchen, dining room, service stations, and restrooms.
  2. Clean and sanitize food-contact equipment and utensils at required intervals.
  3. Use approved cleaning chemicals at the specified concentration and contact time.
  4. Store chemicals away from food, drink, glassware, and guest-facing service items.
  5. Clean high-touch surfaces, door handles, menus, and service equipment at the required frequency.
  6. Keep floors, drains, and back-of-house routes clean and free of avoidable hazards.
  7. Inspect restrooms for cleanliness, supplies, odors, and maintenance needs.
  8. Maintain linen handling and storage according to the site's clean/soiled separation procedure.
Closing, Handover & Next-Servic13 بندًا
  1. Review remaining ingredients and prepared components for retention or discard under approved procedures.
  2. Label and store retained food under approved conditions.
  3. Discard expired, contaminated, or out-of-limit items.
  4. Complete required refrigeration, holding, waste, and traceability records.
  5. Clean and sanitize kitchen stations, pass, plating tools, and food-contact surfaces.
  6. Clean and reset dining room, tables, service stations, and guest areas.
  7. Store knives, specialty tools, glassware, and service items safely in designated locations.
  8. Secure high-value ingredients and record stock discrepancies where required.
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