Title Page

  • Conducted on

  • Prepared by

Start Up and Equipment

  • Are all of your team on shift in the correct uniform?<br>

  • Is your equipment clean, working and switched on low 10 minutes before service?

  • Are the grill trays filled with water?

  • Are the grill bars clean?

  • Are the fryers set between 170 degrees and 190 degrees?

  • Is the extraction switched on?

  • Are work surfaces clean and sanitised?

  • Is the tin opener clean to start the day?

  • Is the toaster clean to start the day?

  • Have any equipment faults been reported to the Manager on duty/ line Manager? if applicable

  • Please tell us which equipment item has a fault

Food Preparation

  • Has the stock rotation been completed?

  • Have you checked what food prep needs to be done for today?

  • Has the pre-portioning of items been complete?

  • Have the service fridges/freezers been stocked with food?

  • Have you got the back up stock out defrosting?

  • Has the food prep been carried out for the next service?

  • Is all food covered, dated and chilled?

  • Is all raw food stored below cooked food?

Administration

  • Do you have a spare printer roll ready?

  • Check to see if any parties or events are due today?

  • Are any items short of stock? If yes, have you told other kitchen and FOH team members

  • Please write here which items we are short of/ run out of

Organisation

  • Have you restocked clean utensils in kitchen?

  • Have you restocked the clean crockery?

  • Have you restocked the cleaning products, wipes etc?

  • Have you followed the daily cleaning schedule? Sign it once complete.

  • Are walls floors and work surfaces clear and clean with no food debris?

  • Is the dish washer clear and clean bins on a regular basis?

  • Are your oven cloths and dishcloths clean?

  • Are the sanitiser sprays and cloths filled and ready?

  • Are the probes and probe wipes ready for use?

Completion

  • Date & Time of completion

  • Completed By

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