Kitchen Daily Opening Checklist

This Restaurant Opening Checklist is a general guide to check your restaurant before operations. Evaluate all restaurant equipment and materials like stove, fridge, microwave, lights, gas, plates and food items. Gather the staff and brief them regarding the operation and later allocate them to their respective areas. It is important to ensure that everyone has service kits and is properly groomed.

Title Page

Name of Restaurant
Location
Shift
Conducted on
Prepared by

Opening Checklist

Kitchen is clean and ready for service by 11:30
Counter Tops are sanitised and cleaned with soap daily
Microwave Cleaned in and out
Gas Braai is clean both the top and underneath
Ensure that the floor is mopped and clean
Check if all Gas Bottles are filled up
Ensure that frozen meat is out of the freezer (Ribs/Wings/Meat)
Check if all serving items (plates/spoons etc) are available and in good condition
REFERENCE: Quantities per item type must be checked daily, missing or broken items must be reported immediately to Lydia/Bonzi/Anana.
Check all lights and electrical points are operational
Check that the Fridges are on and operationa
Ensure Backup lights are charged and operational
All lights and electrical points operational
Check number containers for use to store ready stew\oxtail\chicken
Ensure there's enough stock: Meat\spices\atchaar\Dry Gocery etc
Ensure that the cupboards are organised accordingly and are neat
Inform front staff of available menu items to update the board, advise on up-sell of certain items
Check the House fridge and ensure there are no items that are getting spoilt. Cook items that will soon spoil or expire.
Be presentable wear your hair cover at all times
Ensure that the non-available Item list is written on the board & everybody is aware
Communicate any issue including absenteeism
Allocate the staff to their respective areas (Grills/African/Prep/Serving)