Kitchen Cleaning Roster
Kitchen Cleaning Roster
Restaurant Name: [Your Restaurant Name]
Location: [Restaurant Address]
Prepared by: [Your Name]
Date: [Date]
I. Kitchen Cleaning
|
Date |
Time |
Task |
Assigned To |
Contact Info |
|---|---|---|---|---|
|
[Date] |
[Time] |
Sweep and mop floors |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Clean and sanitize countertops |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Wash dishes and utensils |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Clean stovetop and oven |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Disinfect sinks and drains |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Empty and sanitize trash bins |
[Employee Name] |
[Contact] |
|
[Date] |
[Time] |
Clean and organize storage areas |
[Employee Name] |
[Contact] |
II. Guidelines
Date: Specify the date when the cleaning is scheduled.
Time: Mention the time when the cleaning task starts.
Task: Describe the cleaning task to be performed.
Assigned To: Name of the person assigned to the task.
Contact Info: Contact information (email/phone) of the person for communication.
III. Cleaning Supplies Inventory
|
Item |
Quantity Available |
Quantity Needed |
|---|---|---|
|
Cleaning solution |
[Quantity] |
[Quantity] |
|
Mops |
[Quantity] |
[Quantity] |
|
Broom |
[Quantity] |
[Quantity] |
|
Trash bags |
[Quantity] |
[Quantity] |
|
Sponges |
[Quantity] |
[Quantity] |
|
Disinfectant wipes |
[Quantity] |
[Quantity] |
IV. Notes and Comments
[Add any notes or comments related to cleaning tasks, equipment maintenance, or other relevant information here.]
