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stock checklist

Food Inventory

Check food storage areas (refrigerators, freezers, dry storage) for cleanliness and organization.

Ensure all food items are properly labeled with dates and product names.

Take note of any expired or spoiled food items and dispose of them properly.

Verify that there is enough stock of essential food items based on anticipated demand.

Check for any potential cross-contamination or pest issues and address them immediately.

Beverage Inventory

Inspect beverage storage areas (coolers, bar area, stockroom) for cleanliness and proper organization.

Check expiration dates on bottled beverages and discard any expired ones.

Ensure that all beverages are properly labeled and easily accessible.

Take inventory of alcoholic beverages and verify their accuracy with invoices and sales records.

Identify any low stock items and place orders accordingly.

Supplies Inventory

Assess the storage area for supplies (cleaning products, utensils, linens) and ensure it is clean and organized.

Verify that all supplies are properly labeled and easily accessible.

Take inventory of cleaning products and restock as needed.

Check utensils, plates, glasses, and linens for any damage or wear and replace them if necessary.

Review records of previous supply orders and identify any items that need restocking.

Kitchen Equipment

Inspect all kitchen equipment (ovens, stoves, fryers, grills) for cleanliness and proper functioning.

Check for any loose or damaged parts that may require repair or replacement.

Verify that all equipment is adequately stocked with necessary accessories (e.g., cooking utensils, filters).

Test equipment performance and temperature controls to ensure proper operation.

Schedule regular maintenance and cleaning for kitchen equipment to prevent breakdowns.

Miscellaneous

Check stock rotation practices to ensure the use of the first-in, first-out (FIFO) method.

Review portion control practices to minimize waste and maintain consistency.

Assess storage conditions (temperature, humidity) to ensure they meet food safety standards.

Verify that all staff members are trained on stock management procedures.

Document any issues or observations and create an action plan to address them.

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