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.

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.

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.

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.

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.