Kitchen Opening Checklist Kitchen Opening Checklist Patio employee task lists. Name* First Last Date* MM slash DD slash YYYY Opening Shift Fryer On Oven On Flattop grill on Exhaust hood fan on Tortilla chips Salsa Grilled chicken Carnitas Pulled pork Bacon Flatbread crust Pizza crust Pepperoni All sauces Salad dressings Lettuce Hummus All cheeses Pickles Pickled jalapenos Brussel sprouts Bell peppers cut Carrots Cucumbers Fries Chicken tenders Wraps Buns Burgers Wings Pizza boxes folded Togo boxes stocked Check printer paper Wrapped utensils NotesOnce checklist is complete, reach out to Kevin to be sure any missing items just weren't overlooked. If something is truly out of stock, immediately alert Bartenders on shift and let Kevin know so he knows to replenish. KITCHEN CHECKLIST Complete all Daily & Weekly Task Name* First Last Date* MM slash DD slash YYYY DAILY CLEANING CHECKLIST #1 #1: Complete Always maintain a clean workspace. Throughout the shift our countertops and cutting boards get messy, during any downtime wipe up any crumbs, spills & food debris, don’t wait until closing time. CLEAN AS YOU GO. DAILY CLEANING CHECKLIST #2 #2: Complete All cutting boards especially the ones at each prep station should be removed, washed & sanitized nightly. DAILY CLEANING CHECKLIST #3 #3: Complete Flattop grill should be scrubbed and cleaned thoroughly every night. If unsure of the procedures Kevin will show you how to properly clean. DAILY CLEANING CHECKLIST #4 #4: Complete All dishes should be fully cleaned and put away in their proper place each night. No dishes should be left at or on dishwashing station. DAILY CLEANING CHECKLIST #5 #5: Complete Pick up and stack all floormats in kitchen hallway, sweep thoroughly. Be sure to sweep underneath all tables and equipment. DAILY CLEANING CHECKLIST #6 #6: Complete Spay and sanitize all countertops, including the back prep area & sink. DAILY CLEANING CHECKLIST #7 #7: Complete Be sure all breads and food product are closed and placed in walk in cooler at end of night. DAILY CLEANING CHECKLIST #8 #8: Complete All trash is to be taken to the dumpster and all trash cans to be relined.MONDAY Cleaning Clean Fryer Complete Clean out prep coolers Complete CLEAN FRYER: before turning on fryer at beginning of shift. NEVER CHANGE OUT FRYER OIL WHILE ITS HOT!! Kevin will train all cooks how to properly drain old oil, clean and refill fryer with fresh oil. CLEAN OUT PREP COOLERS: remove all 1/6 pans, transfer all ingredients to new clean 1/6 pans. Remove spacer bars and run through dishwasher. Run all the dirty 1/6 pans & lids through dishwasher as well. While pans are removed, clean any food debris that has fallen into the cooler. TUESDAY Cleaning Clean/Disinfect Coolers Complete Walk-IN Cooler Complete CLEAN/DISINFECT SINKS: throughout the week this should be done regularly but on Wednesdays I want them thoroughly scrubbed and cleaned. A lot of food debris and particles get stuck to back and sides of all the sinks and need to be scrubbed. Do not forget about the small sink on the cook’s station as it seems to get the worst. WALK-IN COOLER: reorganize and straighten up walk in cooler to best of your ability. Put away and products from delivery. Sweep out the entire walk-in cooler and dispose of any old food that may have fallen underneath the shelving & racksWEDNESDAY Cleaning Consolidation Complete Bottles Complete Inventory Complete CONSILIDATION – a thorough scan of the walk-in cooler for multiple open condiment jugs, cheese bags, meats & produce should be done. Any items that have multiples should be consolidated and restocked. These items can be used for the next task. EMPTY, CLEAN & REFILL DRESSING & SAUCE BOTTLES - all dressing and sauce bottles need to be emptied into fresh clean dressing bottles. The dirty ones need to be cleaned and set out to completely dry over night to insure no mildew/mold growth. INVENTORY: Lead cook must check inventory of all items. Inventory list will be hanging by door to the lobby. Once completed, take a clear picture and flock it out to F&B Items channel and be sure to @Kevin BTHURSDAY Cleaning Equipment Cleaning Complete EQUIPMENT CLEANING: degrease, disinfect, and scrub all surfaces of prep coolers, grill, flat top, oven and walk in cooler door and back door to corral FRIDAY Cleaning Cans & Floor Cleaning Complete TRASH CAN/FLOORS – trash cans to be taken out back and sprayed out with soap & water. Floors to be mopped at end of night after thoroughly sweeping. Be sure to get underneath all appliances and equipment. SATURDAY Cleaning Mat Cleaning Complete MATS : take all floor mats out to back corral and spray them thoroughly and return back to kitchen SUNDAY Cleaning Freezers Cleaning Complete REACH IN FREEZERS: both prep freezers, the one by fryer an the pizza crust freezer need to be emptied, thoroughly cleaned out and organized Notes
