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Line Cook 1 Opening Checklist

Pre-Shift Preparation

Check schedule for any updates or changes

Review any special menu items or promotions for the day

Gather necessary tools and equipment for cooking stations

Check inventory levels and restock as needed

Set up workstations with proper utensils and ingredients

Check with kitchen manager or sous chef for any specific tasks or instructions

Kitchen Setup

Turn on all necessary equipment and appliances

Ensure proper functioning of ovens, grills, fryers, etc.

Set up mise en place for recipes and dishes

Organize and label food items for easy access during service

Prepare any sauces, dressings, or marinades needed for the day

Clean and sanitize work areas and equipment before starting cooking

Communication and Coordination

Review communication log for any important messages

Attend pre-shift meeting with kitchen staff to discuss menu and service expectations

Coordinate with other line cooks for efficient service flow

Communicate any special orders or dietary restrictions to the team

Update kitchen manager or sous chef on any issues or concerns during opening process

Final Checks

Taste and adjust seasoning on any prepared items

Verify all food items are properly labeled and stored

Double-check inventory levels and restock as needed

Ensure all safety and sanitation protocols are being followed

Communicate any last-minute needs or adjustments to the team

Prepare for busy service by staying organized and focused on tasks at hand

This checklist is designed to help Line Cook 1 effectively and efficiently prepare for the day ahead, ensuring a smooth and successful opening shift.

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