Kitchen Daily Monitoring Checklist

• Kitchen Location

• Conducted on

  Date

• Audit Conducted by

Food Preparation Area

• Chef Incharge

• Countertops cleaned and sanitized

  Yes

  No

  N/A

• Cutting boards sanitized

  Yes

  No

  N/A

• Sinks cleaned and sanitized

  Yes

  No

  N/A

• Utensils clean and stored properly

  Yes

  No

  N/A

• Appliances cleaned (blenders, mixers, etc.)

  Yes

  No

  N/A

• Stovetops clean and grease-free

  Yes

  No

  N/A

Cooking Area

• Chef Incharge

• Ovens cleaned and empty

  Yes

  No

  N/A

• Fryers clean and filtered

  Yes

  No

  N/A

• Ventilation system working properly

  Yes

  No

  N/A

• Exhaust hoods clean

  Yes

  No

  N/A

Storage Areas

• Chef Incharge

• Refrigerators all in working condition

  Yes

  No

  N/A

• Refrigerators clean and temperature checked

  Yes

  No

  N/A

• Freezers clean and temperature checked

  Yes

  No

  N/A

• Dry storage organized and labeled

  Yes

  No

  N/A

• Food properly covered and stored

  Yes

  No

  N/A

Waste Management

• Chef / KST Incharge

• Trash bins emptied and clean

  Yes

  No

  N/A

• Recycling bins emptied and clean

  Yes

  No

  N/A

• Waste properly disposed of

  Yes

  No

  N/A

Hygiene and Safety

• Shift Incharge on Duty

• Staff wearing proper uniforms and hairnets

  Yes

  No

  N/A

• Handwashing stations fully stocked

  Yes

  No

  N/A

• First aid kit available and stocked

  Yes

  No

  N/A

• Fire extinguishers accessible

  Yes

  No

  N/A

• Floors dry and clean

  Yes

  No

  N/A

• Yes

  No

  N/A

End-of-Day Checklist

• All appliances turned off

  Yes

  No

  N/A

• Lights turned off

  Yes

  No

  N/A

• Doors and windows locked

  Yes

  No

  N/A

• Perishable food stored properly

  Yes

  No

  N/A

Buffet-Specific Additions

• Serving utensils clean and properly placed

  Yes

  No

  N/A

• Chafing dishes clean and filled adequately

  Yes

  No

  N/A

• Hot and cold food items maintained at proper temperatures

  Yes

  No

  N/A

• Labeling of dishes is clear and accurate

  Yes

  No

  N/A

• Guest serving areas sanitized regularly during service

  Yes

  No

  N/A

• Guest serving areas sanitized regularly during service

  Yes

  No

  N/A

Checklist Review and Handover Section

• Review conducted by (Name and Signature)

  Sign

• Shift handover notes (if applicable)