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Kitchen opening

Pre-Opening Checklist for Kitchen

Equipment and Supplies

Check that all kitchen equipment is clean and in working order

Ensure all necessary supplies are stocked, including food, beverages, and cleaning products

Verify that all kitchen tools and utensils are accessible and organized

Food Safety

Review food safety protocols with kitchen staff

Check that all food storage areas are properly labeled and organized

Ensure all refrigerators and freezers are set to the correct temperatures

Staffing

Confirm that all kitchen staff are present and ready for their shifts

Assign specific roles and responsibilities to each member of the kitchen team

Conduct a brief meeting to review daily specials and any menu changes

Cleaning and Sanitization

Perform a thorough deep cleaning of the kitchen area

Sanitize all surfaces, including countertops, cutting boards, and cooking equipment

Check that all dishwashing stations are clean and fully stocked with detergent and sanitizer

Menu Preparation

Verify that all ingredients are prepped and ready for use

Review the menu items for the day and ensure that all necessary dishes can be prepared

Update any menu boards or signage with specials or new items

Safety Protocols

Conduct a brief safety meeting with kitchen staff to review emergency protocols

Check that all fire extinguishers are in working order and easily accessible

Ensure that all kitchen staff are wearing appropriate safety gear, such as nonslip shoes and gloves

Opening Procedures for Kitchen

Turn on all kitchen equipment and allow it to preheat or cool to the appropriate temperatures

Assign specific stations to each kitchen staff member and review their responsibilities

Prepare any necessary mise en place for the day's service, including chopping vegetables, marinating meats, and preparing sauces

Post-Opening Checklist for Kitchen

Check that all food items are properly stored and labeled

Ensure that all kitchen equipment is cleaned and sanitized after each use

Review any issues or concerns from the day with kitchen staff and make any necessary adjustments for the next service.

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