EVENING CLOSING DAILY LIFE OF THE CHEF

• GIOSTRA

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• Conducted on

  Date

• Prepared by

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Evening (Service Preparation)

• 5:30 PM – PM Prep

• Have the PM prep Prepare for recipes kits for tomorrow morning prep: marinating, chopping, and make pastas for the following day

• 10:00 PM - Dinner Service Ends

• Clean the kitchen and ensure all equipment is turned off.

• Conduct a debrief with the team to discuss the night’s service.

Night (Wrap Up)

• 11:00 PM - Closing Tasks

• Final inventory check and planning for the next day.

• Execute prep list for following day

• Write down any notes or changes for future reference.

• 11:30 PM - Depart from the Kitchen

• Reflect on the day and prepare for tomorrow.

• Enter notes in Toast to recap any events that happened during the day

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