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

• Session

  Kitchen Hand & Take Over Shift

• Conducted on

  Date

• Prepared by

Afternoon Shift

• Complete clean and neat uniform?

  Yes

  No

  N/A

• Work area is clean and tidy?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• All food contact surfaces are clean?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Mis - En - Plus

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

• Are The Seafood / Meat / Vegetables kept as the hotel standard?

• 2 door chiller ( Fridge No 1 )

  Media

• 4 door chiller ( Fridge No 2 )

  Media

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

  Media

Refrigerator Temperature Log check at 3pm / Staff Name

• 2 door chiller ( Fridge No 1 )

• 4 door chiller ( Fridge No 2 )

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

• 4 door freezer ( Fridge No 4 )

• Table freezer ( Freezer No 5 )

MIS - EN -PLACE For Dinner

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

  Yes

  No

  N/A