Title Page
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Conducted on
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Prepare by
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Check labels
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Check sink, clean, in perfect condition, all contact points are clean
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Set up hot line before 1200, checking that all sauces and ingredients are in good condition
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Extraction of censer, iron & hot line
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Turn on the dishwasher and make sure not limescale is accumulated
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Check that refrigerators are at the correct temperatura (below 5 degrees & freezers at -20)
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Check for pest activities ( droppings, smear marks)
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Check deliveries are correct, comparing with invoice and put could items in the fridge
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Check for clean uniforms and take them downstairs
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Check if any ingredients or dishes are missing for the day and post them in the group and board
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Check if there are open or poorly stored containers from the night before
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Finish order list before 3:30pm so the chef can double check and pass it on the person in charge of placing orders
