A comprehensive kitchen checklist is used to assess if kitchen operations such as menu planning, kitchen service preparation, kitchen hygiene, and food storage management are performed efficiently by kitchen staff. INITIALS **Use N/A when the item is not applicable. A well-stocked salad station includes coolers for lettuce, vegetables, salad dressings, and plates. Stock every station with clean glassware and silverware. Whether your kitchen is opened by one dedicated chef or an assembly of professionals, it's beneficial to break up your kitchen checklist by section and task. This submittal checklist packet provides information requirements for submitting your permit application for review. A chef typically mans this area. Common kitchen closing checklist tasks include: Turn off all lights, ovens, grills, stoves, and hot surfaces. One restaurant might have several stations with specialized equipment, while another might have just one or two areas that are designated for cooking certain menu items. They're easily adjustable. Turning on/pre-heating stoves, ovens, fryers, and heaters. Clean ovens. Lorri Mealey has nearly a decade of restaurant experience, including owning and operating her own restaurant in Western Maine. It should include an area to assemble the desserts. Join the fun. Closing tasks should be done every night, after your restaurant has closed. Posted On: January 18th, 2017. Wipe down other equipment, such as coffee makers, microwaves, toasters, and meat slicers. Get the latest advice, instructions, and templates to help you run a great restaurant. Ensure your back of house runs like a well oiled machine with these customizable kitchen opening and closing checklists. A station is a designated area where a certain type of food is prepared. ... Station … To a rookie manager, the restaurant is an obstacle course with no easy answers. All Counters Cleaned Thoroughly All Food Properly Labeled & Stored All Shelving Wiped Down Burners Cleaned Change-out Pans - No Edges With Residue Dirty Towels Removed & Stored Properly Ice Is Emptied From Line Product Orgaized & Rotated (FIFO) Pull All Fish & Shellfish To Meat Walk-in Pull Shrimp/Lobster From Prep Area Sinks Remove Everything From Top Cooler Unit Station Restocked for Next Shift Turn Off App Heat Lamp, Ovens, Burners Your Walk-in … Like the sauté cook or saucier, he's often cooking several dishes at once. Free Printable : Food Inventory Checklist. Examples. Each checklist is downloaded as a Microsoft Word® Document (.docx) or Microsoft Excel® file (.xlsx) and can easily be modified to reflect your own unique operating standards and practices. Checklist – EMS Equipment; Fire District Members Resources. 6. We all forget something here and there. Because food is stored overnight and the premise is left unattended, simple missteps could lead to big problems. Line and distribute trash receptacles. Use this checklist to ensure that all kitchen tasks are done according to applicable health and safety standards. KITCHEN INSPECTION CHECKLIST . Need one set of hands putting food in the walk-in and another set of hands prepping the work station? Last but certainly not least is the kitchen line, the area where the servers pick up their food, although “the line” sometimes refers to the line of stations in a kitchen. Parish Council to action any identified risks 4. It usually has its own prep area with all the cook’s necessary ingredients, as well as a cutting board, cooler, and seasonings. Empty sanitizing buckets. Some of these professionals are highly trained and accomplished chefs, while others might simply be learning the ropes, perhaps placed in charge of creating salads. Subscribe now. A combo reach-in cooler with a prep area is a good choice for a pizza station. As a restaurateur, it's your job to make these duties as clear, simple, and repeatable as possible for your team so they can focus their efforts on making delicious food for your guests, which remains one of the most important factors guests use to in choose a restaurant. It … All food preparation and associated storage areas must be inspected. Restaurant kitchen opening checklists and kitchen closing checklists are the crux of back-of-house organization. We offer this comprehensive restaurant cleaning checklist that organizes 12 important steps into daily, weekly and monthly assignments. Think of food processors when chopping and dicing were once painstakingly accomplished by hand. Learn to harness the power of intentional SOPs. Mon Tue Wed Thu Fri Sat Sun 1. Standard Operating Procedures — SOPs — are already used at your restaurant, even if you don’t know it. A dessert station should have a cooler for deserts and spaces for plates and dessert forks. He needs to know how to properly cook beef to well, medium, and rare temperatures, as well as fish and poultry. Put all aprons and chefs coats in the laundry (not with cleaning rags) Wash and sanitize all surfaces (cutting boards, reach-in, line, prep tables) Empty steam table and clean. Generic Checklist: Specific Checklist: Properly Cuts/Portions Fish: Properly Cuts/Portions Halibut at 7 oz: Properly Demonstrates How To Prepare All Recipes: Properly Demonstrates How To Prepare Crab Cakes (list all recipes) Properly Sets Up Kitchen for Service: Properly Sets Up Saute Station for Service Download Template Cleaning, safety, and general are all categories you can organize your closing tasks into. Kitchen Hoods Fire Suppression System A permit to allow the installation of a kitchen hood fire suppression system. If you have been trying to keep track of what you have stocked up in the freezer or pantry, this free printable will help you see at a glance what you have on hand. Complete the checklist annually for all church/parish kitchens 2. This is where you list the proper procedures for breakdown, cleaning, and food storage. Just so you know, we’ll handle your info according to our privacy statement. Safely store cooking utensils, glasses, and dishes. Let's move on to setting up your kitchen opening checklist and kitchen closing checklist. Prepping food and taking perishables out of the walk-in. Using this checklist at the beginning of the shift, the kitchen manager will confirm product and station readiness on all four stations: fry station, grill-bun station, assembly station and build station. I keep this list on a clipboard or tuck it in my planner to jot down what we have on hand. Yes, I'd like a demo of Toast is required, With Reopening on Hold, Herb & Beet Gets Creative to Bring in Revenue, most important factors guests use to in choose a restaurant. Sign up to get industry intel, advice, tools, and honest takes from real people tackling their restaurants’ greatest challenges. What is the Best Size for a Restaurant Menu? Week of: Mon: through Sun: DAILY OR AFTER EACH USE . The remaining five pages are the restaurant action plan . So much more goes into kitchen opening and closing than people realize. We’re sharing the most creative, effective, kick-ass insights from industry heroes taking on their restaurants’ greatest challenges. As before, leave space for comments and a signature by whomever reviewed the tasks so errors and notes can be followed up on. Observe your back-of-house crew as they close for the night. KITCHEN CHECKLIST. Empty, clean and refill the machine as needed or at … It's often manned by the expeditor — the individual who's responsible for sending dishes to the dining room looking great. The garde manger position can be much more advanced in larger, busier kitchens, however, and might be entrusted to create and oversee a wide range of chilled or cold dishes and even ice carvings. Monthly Kitchen Cleaning Checklist. They're not just for you. Like your opening checklist, it's helpful to structure your kitchen closing checklists by common threads. Otherwise, your team may never know the best course of action. Save a copy for your records to re-print every week and adjust when procedures are changed. A great deal of food that goes into a fryer is frozen, so most fry stations have their own freezers. A typical restaurant kitchen has a layout featuring several different stations. Get all the best stories for free. See more ideas about restaurant kitchen, restaurant, restaurant management. Break up the kitchen checklist tasks as you see fit, pending on the size of your crew, kitchen, and list of duties. Restaurant Operations, Training, Personnel & Other Checklists: In larger kitchens, the expeditor might also communicate the waitstaff's orders to the cooks in the brigade. Prepping kitchen utensils and readying cooking supplies. But a chain of command still exists, and meal preparation is still sorted by stations in most establishments.Â, The most experienced cooks tend to work at the sauté station because this is where the most complicated dishes are prepared. Running the station: Check the sanitizer strength (often chlorine) with test strips every 2 hours. If the pizza has a prominent place on your menu, you'll need a pizza station. If you have a self-cleaning oven, just set the controls and let it do its thing. Team Chat Checklists Task ... if necessary), manage your grease traps, typically located outside of your establishment along the wall of your kitchen’s dishwashing station. Many of these can be combined to save space and money, and you certainly don’t need a cook at each station during slow shifts. Instead, you'd probably put it in a section of the checklist next to other food prep-related items. Features. Stations help keep a restaurant kitchen running smoothly. In the morning, there's usually a new supply of food delivered that needs to be stored, as well as food that needs to be taken out of storage to prep for the day. Checklist – Station 15 Cleaning Assignments. But the term "staff" doesn't really do a kitchen brigade justice. Here Are 10 Things You Need to Know About Buying Restaurant Equipment, Here Is a Glossary of Common Restaurant Business Terms, Here Are Some Sample Menu Ideas For Mother's Day at the Restaurant, Here Are the Basics of Commercial-Grade Restaurant Equipment, Commercial Kitchen Equipment: A Catalog Guide to What You Need, The Balance Small Business is part of the. Some common kitchen opening tasks include: Identifying and reporting 86'ed menu items. The garde manger, often a cook rather than a chef, creates salads as well as cold appetizers and might plate some desserts as well. Common kitchen closing checklist tasks include: Turn off all lights, ovens, grills, stoves, and hot surfaces. Any restaurant employee - from the owner to a dishwasher - can follow a checklist if it's simple enough. SDCI Closures, Service Updates, and Inspection Requirements. This checklist will have two parts, the first dealing with kitchen prep work and the other with kitchen cleaning. However, unlike the opening checklist, the closing checklist has a larger emphasis safety and health. Add it to the list and print out a new copy for tomorrow. Take extra precaution in setting up this list to ensure mini (or major) crises don't happen. They're easy-to-use. How to Use Restaurant Recipe Cards to Train BOH Staff [With Templates], Real Restaurant Kitchen Designs to Inspire Your New Concept. Bucket them together by priority, task relatedness, proximity, etc. The purpose of a kitchen opening checklist is for the kitchen crew to get all their ducks in a row. Once you've everything that needs to be done, you'll have all the contents for your checklist. If you have the best processes in the world, document them. **Use W/O when a work order is pending. Perfect. Kitchen Checklist This checklist is part of the Safety and Risk Management Program of the Diocese of Wangaratta. Inspections need to be carried out at least once a week. Reference reservations list and be aware of any special requests or other notes regarding the upcoming service. The grill can be a charbroiler or a flat top, and the grill station also usually has a cooler for grill items such as chicken, beef, or kebabs. Sometimes the saucier will also serve as the sauté cook, responsible for sauces as well as all sautéed or pan-fried entrees.Â. Do not leave blank. Safely store cooking utensils, glasses, and dishes. And, of course, you'll need an oven. You can invest in a specialty pizza oven or use the ovens in your gas range. Leaving an oven or stove on or not shutting a refrigerator door tightly could damage your building or spoil your food. Put all cleaning rags in dirty laundry. A sauté station is typically equipped with a multiple-burner gas range, sauté pans and tongs. Some might man a single kitchen work station, whereas others oversee the entire kitchen operation.Â, Kitchen brigades have decreased in size over the last century as technology has advanced, allowing fewer people to do the same work that once required multiple hands. A sauté cook must be skilled enough to cook several dishes at once during the dinner or other rush hours. Do not leave blank. Download and build a restaurant kitchen checklist. Wrap, date, and store all remaining food that can be used later. There's room for advancement from here.Â. Go through the list of tasks and find common threads between line items. Fingernails are short, unpolished, and clean….. Ovens and refrigerators need to be set at precise temperatures for consistency. Plans must be clear and legible: Plans may be prepared by an architect, draftsman, contractor or owner. Observe your kitchen crew prepping the back of house and take note of their activities. Check and refill hand-washing station stocks: bacteriostatic soap, paper towels. The Fry Station. And restaurants tend to be smaller and more intimate these days than the grand establishments of the 19th century. The restaurant kitchen inspection checklist is an eight-page document. They're organized. A kitchen SOP checklist is a step-by-step process document that acts as a guide for kitchen staff in the performance of their kitchen duties. Because there are more tasks to tackle at closing than opening, this organization is crucial. Yes, I’d like a demo of Toast, a restaurant technology platform. Take note of any loose ends you want to tie up with the kitchen closing checklist. Download Excel form to help structure your kitchen & assign duties by station. Note any issues (where a “NO” response is given) 3. Change the foil lining on top of the ranges, grills, and flattops. A great deal of food that goes into a fryer is frozen, so most fry stations have their own freezers. You’ve run out of hot food holding space at a busy event and must use an enclosed cart and a … Guided by this checklist, the kitchen manager will start by walking through the fry station with the fry station attendant, checking the temperature of the fryer and the quantity and quality of the french fries and … In case of hazardous situations, inspections need to take place on a daily base. Many modern kitchens include a garde manger position here as well. Once you have all of your to-do items organized, list them on an Excel sheet and use that as your printable kitchen opening checklist. “Checklist for General Construction and Equipment Requirements for Food Service Establishments” section for more information. Daily Checklist for Restaurant Management. Restaurants with enough space might add a salad station or a dessert station as well, or these might be incorporated into the wait station. But one individual might assume the roles of both grill cook and fry cook in some kitchen brigades, particularly in smaller kitchen establishments.Â. Wrap, date, and store all remaining food that can be used later. Mar 27, 2017 - Explore Synthia Mimms's board "checklist for restaurant kitchen" on Pinterest. F 371 Kitchen Sanitation Checklist STOREROOMS YES NO DISHWASHING AREA YES NO Rotation of food supplies Dishwashing temperatures reach proper temperatures for wash and rinse cycles All items covered, labeled, dated Dishwasher Temperatures logged daily with use Items stored on racks 6 inches from the floor and 18 inches from sprinkler heads Disinfect prep area surfaces. Commercial Restaurant Kitchen Equipment Checklist, How to Choose the Right Restaurant Equipment, Keep Your Restaurant Kitchen Clean With a Detailed Checklist, Learn What Jobs Are Required for a Restaurant to Operate Smoothly, How to Set Up and Run a Restaurant Kitchen, How to Stock Your Restaurant Wait Station, How to Organize a Commercial Kitchen Layout for Your Restaurant, Restaurant Refrigeration Needs: Coolers, Freezers, and Refrigerators. The pizza chef is also often an entry-level position. Use this template to check if employees comply with the standard operating procedures in preparation for … As fine hotels — including their fine restaurants — became more common toward the end of the 19th century, commercial kitchens had to scramble a bit to catch up with the trend. Other necessary equipment includes fry baskets, tongs, and bowls for breading. Not to worry. A sauce breaks or an entrée gets burned and must be either corrected or re-fired. Most front and back of house cleaning gets done at the end of each shift, but your staff needs to do more than straighten up stations and sweep floors. His included more than 20 cooks and dozens of other staff to ensure that everything ran smoothly. Download PDF. Budget, space, and your planned menu are the biggest considerations in determining how many stations your kitchen will need. This Excel checklist will work both for Kitchen Opening Duties as well as for Kitchen Closing Duties.It includes lines for 25 expectations for your employees to complete, organized by work station. Keeping the kitchen organized, cleaned, decluttered, and well-stocked is a monumental, never-ending task. › Checklist – Station 15 Cleaning Assignments. Convinced? In an extensive kitchen brigade, you might find the saucier here, the chef responsible for creating the sauces that accompany some dishes. Make sure you leave space at the bottom for comments and a signature by whomever reviewed the tasks so errors and notes can be promptly followed up on. Jewelry is limited to watch, simple earrings, and plain ring…………………………………. Wipe down the inside walls of your cabinets and drawers, and thoroughly clean the front of the doors and handles. Here's how to develop a system to keep that from happening. The grill cook should also have a great deal of experience. Create a checklist, similar to the opening duties, that highlights everything that needs to be done before your kitchen staff leaves for the evening. The brigade de cuisine was born, which is effectively a nice, French way of saying the "kitchen staff."Â. Anyone outside of the industry may be surprised to hear how much work goes into prepping and closing the kitchen every day. 12 Steps for Organizing Restaurant and Kitchen Cleaning. With so many moving pieces, it's almost inevitable for something to slip through the cracks. The mother of all brigade de cuisines might be the one that's credited with being the first, created by Chef Georges Auguste Escoffier in the later 1800s. A well-stocked pizza station should also have pizza screens for cooking and serving, a pizza paddle, pizza cutter, and sheets of wax paper. You'll also find tongs and a grill brush here, along with whatever house seasoning you use. The fry station is a good entry-level cooking position, ideal for someone just starting out in a restaurant kitchen. The restaurant business seems like a circus to an outsider. Hands are washed or gloves are changed at critical points………………………………….. Open sores, cuts, or splints and bandages on hands are completely covered while handling food…………………………………. You may be of the opinion that after years of experience in the industry, a kitchen checklist might not be necessary for you. Restocking ingredient stations for line cooks. Wash meat and cheese slicer after each use. Kitchen production is usually divided into major prep for several days or as much as a week in advance, and daily prep of items needed for service during that shift. Clean beverage dispenser heads in the soda fountains, and bars should clean the tips of the soda guns. Having the tasks down on paper means you only have to think once about what needs to be done and when. AJ managed Toast's content library after working various jobs in the industry. Check with the kitchen about daily specials or other changes to the menu. The crux of back-of-house organization Construction and equipment Requirements for food Service Establishments ” section for more.... To watch, simple missteps could lead to kitchen station checklist problems is frozen so! A kitchen checklist is very similar to the dining room looking great content library after working jobs! Plain ring………………………………… for lettuce, vegetables, salad dressings, and meat slicers great.. 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Manned by the expeditor might also communicate the waitstaff 's orders to cooks... Designated area where a certain type of food that goes into prepping and closing the kitchen every day of,. Staff and have them explain what they do to open their kitchen duties by station all ducks. That as your printable kitchen closing checklists by common threads clipboard or tuck it my! When chopping and dicing were once painstakingly accomplished by hand the industry, date, and bars should the. Is the best processes in the brigade, then stored at the of...