Title Page
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Name of Establishment
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Conducted on
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Performed by
Kitchen Opening Procedure
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Basic utilities such as lights and air system are turned on
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Equipment such as ovens, proofers, griddles, ranges, broilers, fryers, kettles are turned on
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Refrigerator and Freezers were unlocked
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Keys placed on the proper storage area
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Waste bins are lined and distributed
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Kitchen area shows cleanliness, orderliness and no equipment malfunctions observed
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Proper food storage practices are evident (labels, dates, wrapping, location)
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Distributed towels and other issued items to respective stations
Kitchen Service Preparation
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Kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
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Kitchen personnel adheres to all hygiene and safety procedures at all times
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Work area is clean and tidy at all times
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They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
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Initial preparations are completed efficiently and items are stored correctly until required
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Dishes are prepared in accordance with standard recipes
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Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy
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Is the HACCP being followed temp recordings etc.
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Are allergen posters situated in places so that customers can see easily.
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Kitchen Cleaning
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Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to and results recorded.
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Designated personnel are allocated to monitor cleaning standards on a daily basis.
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Equipment is kept in a clean and safe state at all times.
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Dishwashing machines are checked for cleanliness before use and maintained.
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Water is changed at least twice a day and is at the correct temperature at all times.
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Correct quantities of detergent and rinse aid are safely used.
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Waste disposal are effectively used.
Kitchen Nightly Procedure
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Hand tools such as knives, special cutters etc have been washed and sanitized
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Unplugged, wiped and sanitized small appliances
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Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps
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Double-checked that no perishable foods have been left out
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All refrigeration equipment is left on, working and locked
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Cabinets have been locked and all kitchen keys are accounted for
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Cleanliness and orderliness is evident
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The office and the sales receipts is secured and locked
Completion
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Notes for the next shift:
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Name & Signature of Duty Manager
