CPH Kitchen Hand Over & Take Over Shift Checklist (3pm - 6pm) (casa)

• Session

  Morning

  Evening

  Night

• Conducted on

  Date

• Prepared by

Afternoon Shift

• Complete clean and neat uniform?

  Pass

  Fail

  N/A

• Work area is clean and tidy?

  Pass

  Fail

  N/A

• Are the equipment is kept in a clean and safe?

  Pass

  Fail

  N/A

• All food contact surfaces are clean?

  Pass

  Fail

  N/A

• Are the floor is clean and swept to prevent slips and falls?

  Pass

  Fail

  N/A

• Check gas

  Pass

  Fail

  N/A

• Clean Grease Trap (3 days once)

  Pass

  Fail

  N/A

• Take stock from store - Dry Goods

  Pass

  Fail

  N/A

• Check Stock Ala-Carte in Chiller - use log book to update stock

  Pass

  Fail

  N/A

• Clean and wipe the Chiller while checking the stock

  Pass

  Fail

  N/A

• Check Ala Carte stock freezer - use log book to update stock

  Pass

  Fail

  N/A

• Check Steamboat stock freezer - use log book to update stock

  Pass

  Fail

  N/A

Mis-En-Plus

• Are the food storage and mis-en-plus ready for Dinner?

  Pass

  Fail

  N/A

• Are the seafood/meat/vegetables kept as the hotel standard?

  Pass

  Fail

  N/A

• 2 door chiller (Fridge No 1)

  Pass

  Fail

  N/A

• 4 door chiller (Fridge No 2)

  Pass

  Fail

  N/A

• 3 door chiller / 3 door freezer (Fridge No 3)

  Pass

  Fail

  N/A

Mis-En-Plus For Dinner

• Is the mise-en place sufficient for ala carte for dinner?

  Pass

  Fail

  N/A

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