Title Page

  • Name of Establishment
  • Conducted on

  • Performed by

Kitchen Opening Procedure

  • Basic utilities such as lights and air system are turned on

  • Equipment such as ovens, proofers, griddles, ranges, broilers, fryers, kettles are turned on

  • Refrigerator and Freezers were unlocked

  • Keys placed on the proper storage area

  • Waste bins are lined and distributed

  • Kitchen area shows cleanliness, orderliness and no equipment malfunctions observed

  • Proper food storage practices are evident (labels, dates, wrapping, location)

  • Distributed towels and other issued items to respective stations

Kitchen Service Preparation

  • Kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes

  • Kitchen personnel adheres to all hygiene and safety procedures at all times

  • Work area is clean and tidy at all times

  • They assemble all appropriate ingredients in advance to ensure efficiency and work productivity

  • Initial preparations are completed efficiently and items are stored correctly until required

  • Dishes are prepared in accordance with standard recipes

  • Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy

  • Is the HACCP being followed temp recordings etc.

  • Are allergen posters situated in places so that customers can see easily.

Kitchen Cleaning

  • Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to and results recorded.

  • Designated personnel are allocated to monitor cleaning standards on a daily basis.

  • Equipment is kept in a clean and safe state at all times.

  • Dishwashing machines are checked for cleanliness before use and maintained.

  • Water is changed at least twice a day and is at the correct temperature at all times.

  • Correct quantities of detergent and rinse aid are safely used.

  • Waste disposal are effectively used.

Kitchen Nightly Procedure

  • Hand tools such as knives, special cutters etc have been washed and sanitized

  • Unplugged, wiped and sanitized small appliances

  • Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps

  • Double-checked that no perishable foods have been left out

  • All refrigeration equipment is left on, working and locked

  • Cabinets have been locked and all kitchen keys are accounted for

  • Cleanliness and orderliness is evident

  • The office and the sales receipts is secured and locked

Completion

  • Notes for the next shift:

  • Name & Signature of Duty Manager

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.