Restaurant Kitchen Checklist
Prepared by: [Your Name]
I. Pre-Opening Tasks
Task | Description | |
|---|
Equipment Setup | Check that all kitchen equipment is in working order, properly installed, and calibrated. | |
Inventory Management | Stock up on ingredients and supplies, and establish inventory tracking and storage systems. | |
Safety Measures | Install fire suppression systems, conduct safety inspections, and train staff on emergency procedures. | |
II. Daily Operations
Task | Description | |
|---|
Pre-Shift Checklist | Check workstation cleanliness, and ingredient availability, and review menu changes or specials. | |
Food Preparation | Follow standardized recipes, monitor food temperatures, and minimize cross-contamination. | |
Cleaning and Sanitation | Clean and sanitize surfaces, equipment, and utensils, and monitor dishwashing procedures. | |
III. During Service
Task | Description | |
|---|
Quality Control | Taste-test dishes, monitor portion sizes and address customer complaints promptly. | |
Kitchen Communication | Maintain clear communication with front-of-house staff and coordinate food orders. | |
IV. Closing Procedures
Task | Description | |
|---|
Clean-Up | Thoroughly clean and sanitize kitchen surfaces, store leftover ingredients, and clean equipment. | |
Inventory Management | Conduct inventory counts, reorder supplies, and rotate perishable items. | |
Safety Checks | Shut down equipment, conduct final safety inspections, and secure the kitchen premises. | |
V. Ongoing Maintenance
Task | Description | |
|---|
Equipment Maintenance | Schedule regular maintenance, address equipment issues promptly, and keep maintenance records. | |
Staff Training | Provide ongoing training on food safety and procedures, and encourage staff feedback. | |
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