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    Kitchen Opening & Closing Checklist

    Uploaded by

    Pramod Vasudev
    This document outlines the opening and closing procedures for a kitchen, listing various areas that need to be monitored and cleaned. It includes 24 items to check during opening routines like sanitizing equipment and organizing storage areas. The closing procedures list 29 items such as properly storing food, cleaning all surfaces and equipment, and restocking for the next shift. The goal is to maintain cleanliness, organization and food safety standards in the kitchen each day.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Kitchen Opening & Closing Checklist

    Uploaded by

    Pramod Vasudev
    6K views2 pages
    This document outlines the opening and closing procedures for a kitchen, listing various areas that need to be monitored and cleaned. It includes 24 items to check during opening routines like sanitizing equipment and organizing storage areas. The closing procedures list 29 items such as properly storing food, cleaning all surfaces and equipment, and restocking for the next shift. The goal is to maintain cleanliness, organization and food safety standards in the kitchen each day.

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    This document outlines the opening and closing procedures for a kitchen, listing various areas that need to be monitored and cleaned. It includes 24 items to check during opening routines like sanitizing equipment and organizing storage areas. The closing procedures list 29 items such as properly storing food, cleaning all surfaces and equipment, and restocking for the next shift. The goal is to maintain cleanliness, organization and food safety standards in the kitchen each day.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6K views2 pages

    Kitchen Opening & Closing Checklist

    Uploaded by

    Pramod Vasudev
    This document outlines the opening and closing procedures for a kitchen, listing various areas that need to be monitored and cleaned. It includes 24 items to check during opening routines like sanitizing equipment and organizing storage areas. The closing procedures list 29 items such as properly storing food, cleaning all surfaces and equipment, and restocking for the next shift. The goal is to maintain cleanliness, organization and food safety standards in the kitchen each day.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Kitchen Opening and closing procedure

    S.No Area to be Monitored Thu Remarks


    Mon Tue Wed r Fri Sat
    1. Opening Routines
    2. 5 Minute Pre-Service with All
    Cooks, Prep Cooks, Runners
    3. Sanitizer In Place & Changed As
    Needed
    4. Station Signage Cleaned and In
    Place
    5. Food Pick up Sight Is Clean &
    neat
    6. Check Freshness & Garnishes
    Every 15 Minutes
    7. Replace Utensils Frequently -
    Especially Dessert Utensils
    8. All Food Properly Labelled &
    Stored
    9. All Prep Area Shelving Wiped
    clean & neat
    10. All Prep Area Tables Clean
    11. Alto Sham Cleaned Inside &
    Out(Oven)
    12. Clean Both Prep Sinks and Hand
    Sink
    13. Clean kitchen Wall, Doors &
    Handles etc.
    14. Clean Grill Top and Shelf
    15. Clean Hobart Mixer & Table
    16. Clean Robot Coupe, Store On
    Half Sheet Pan (Grinder Mixer
    lid)
    17. Dirty Towels Removed Cleaned
    dried & Stored Properly
    18. Empty & Replenish Sanitizer
    Buckets
    19. Knives Clean and Stored
    Properly
    20. Organize & Clean Spice Shelves
    21. Product Organized & Rotated
    (FIFO)
    22. Soup Kettle Drained & Clean
    23. Your Walk-in Is Organized At
    Shift Beginning & End
    24. Prep Sheet Filled For Tomorrow

    S.No Area to be Monitored Mon Tue Wed Thu Fri Sat Remarks

    Department of Learning & Development, Hotel Savera. Page 1


    r
    1. Closing Routines
    2. All Food Properly Labelled &
    Stored
    3. Cooling Foods Needs To Be
    Unpackaged To Cool Properly
    4. Dirty Towels Removed Cleaned
    dried & Stored Properly
    5. Rear Tile Wall Wiped Down
    6. Steam Wells Off, Drained &
    Wiped Out
    7. Walk-thru, Delegate Details as
    Needed
    8. Clean out Reach-ins
    (Refrigerator)
    9. FIFO Is In forced
    10. Re-stock For Next Shift
    11. All Staff Must Be Checked Out By
    Supervisor Before Leaving
    12. Lock-up
    13. Write a Daily Log or e-mail
    14. All Prep Area Tables Clean
    15. All Prep Area Shelving Wiped
    Down
    16. Alto Sham Cleaned Inside & Out
    (Oven)
    17. Clean Both Prep Sinks and Hand
    Sink
    18. Clean kitchen Wall, Doors &
    Handles
    19. Clean Grill Top and Shelf
    20. Clean Hobart Mixer & Table
    21. Clean Robot Coupe, Store On Half
    Sheet Pan
    22. Clean Top & Bottom Steamer,
    Inside & Out
    23. Empty Sanitizer Buckets
    24. Knives Clean and Stored Properly
    25. Organize & Clean Spice Shelves
    26. All Counters Cleaned Thoroughly
    27. Check all the burners are cleaned
    Utensils and equipments are well
    cleaned and wiped.
    28. Station Restocked for Next Shift
    29. Turn Off Heat Lamp, Ovens,
    Burners etc.

    Department of Learning & Development, Hotel Savera. Page 2

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