Opening checklist

Switch on lights

Switch on Dish Washer

Switch on baine marie

Switch on all other cooking equipments

Check equipments temp.fridge,freezer, chillers

check cleaniness

Check Food delivery as per request

Check for date labelling, no expiry

Check PDR room proper storage and labelling

check for reservation for day

preoare misa-en-place as per reservation

hot bain marie counter ready 12:30pm

check for propere avalability of cleaning agent, sanitiser, paper roll, duster

check for proper avalability of cooking utensils

make sure all reports are filled up for day cooking temparature, equipments temp,ets

make sure all chefs have thermo prob with wipes

make sure all chefs wearing clean uniform with chef hats, well groomed

refill all dressings, sauces, and condiment holder

check all surfaces to make sure all surfaces were cleaned

PDR room is well managed-1)Proper stacking of food items in fridge & racks

PDR room is well managed-2)Proper taging of food items