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kitchen pre opening

Equipment and Supplies

Check all kitchen equipment for proper functioning

Ensure all necessary supplies are stocked and organized

Verify that all safety equipment is in place and working properly

Food Preparation

Set up food preparation stations

Organize ingredients and ensure proper labeling

Review recipes and cooking procedures with kitchen staff

Cleaning and Sanitizing

Deep clean all surfaces, equipment, and utensils

Sanitize all food contact surfaces

Dispose of any expired or spoiled ingredients

Staff Training

Conduct a pre-opening meeting to review roles and responsibilities

Train staff on proper food handling and safety procedures

Review the importance of cleanliness and organization in the kitchen

Menu Testing

Prepare and taste test all menu items

Make any necessary adjustments to recipes or cooking techniques

Ensure that all menu items are accurately priced and labeled

Inventory Management

Conduct a full inventory of all food and supplies

Create a system for tracking inventory levels and ordering new supplies

Ensure proper storage of all ingredients to prevent waste or spoilage

Health and Safety Compliance

Review and update all health and safety policies

Schedule regular inspections and maintenance for kitchen equipment

Train staff on proper handling of hazardous materials and emergency procedures

Final Walk-Through

Conduct a final inspection of the kitchen to ensure everything is in order

Address any last-minute issues or concerns

Prepare for a successful opening day by coordinating with front-of-house staff and management

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