Restaurant Utensil Checklist
Restaurant Utensil Checklist
Prepared by: [Your Name], Manager
Date: [Date]
I. Utensil Description
|
Item |
Quantity |
Material |
Location |
|---|---|---|---|
|
Chef Knives |
8 |
Stainless Steel |
Kitchen |
|
Pasta Spoons |
5 |
Plastic |
Pantry |
|
Cutting Boards |
6 |
Bamboo |
Kitchen |
|
Whisks |
4 |
Stainless Steel |
Drawer |
|
Graters |
3 |
Metal |
Pantry |
II. Condition Check
|
Item |
Status |
Condition |
Maintenance Required |
|---|---|---|---|
|
Chef Knives |
|
Good |
No |
|
Pasta Spoons |
|
Wear and tear |
Replace 1 |
|
Cutting Boards |
|
Good |
No |
|
Whisks |
|
Rusty |
Polish Required |
|
Graters |
|
Fair |
Sharpen Blades |
III. Notes/Comments
-
Ensure all utensils are cleaned and sanitized at the end of each day.
-
Periodically check all utensils for any damage or wear and replace them as necessary.
-
Maintain a monthly inventory to track all utensils accurately.
