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Home > Restaurant > Kitchen

Kitchen

1. Daily Opening Procedures

Turn on all kitchen equipment (ovens, grills, fryers, etc.)

Check inventory for perishable items and restock as necessary

Ensure all utensils and equipment are clean and in working order

2. Safety and Sanitation

Check that all food is stored at the correct temperatures

Ensure proper labeling and dating of food items

Verify that all employees are wearing appropriate personal protective equipment (PPE)

Conduct a review of fire safety equipment and exit routes

Ensure that first aid kits are stocked and accessible

3. During Service Procedures

Monitor cooking times and temperatures for all dishes

Maintain cleanliness of the kitchen during service

Communicate effectively with front-of-house staff regarding orders and specials

Conduct regular checks on food items to ensure freshness and quality

Handle and store leftover food according to safety guidelines

4. Daily Closing Procedures

Turn off all kitchen equipment and ensure proper cleaning

Clean and sanitize all food preparation surfaces and equipment

Store leftover food properly in designated containers

Conduct a walk-through of the kitchen to ensure all items are put away

Complete a checklist of any equipment maintenance needed

5. Weekly and Monthly Maintenance

Deep clean all kitchen equipment (ovens, fryers, grills, etc.)

Inspect and clean exhaust hoods and filters

Check and restock non-perishable items and cleaning supplies

Review and update inventory lists

Schedule staff training on safety and new kitchen procedures

6. Staff Management

Schedule staff shifts and ensure adequate coverage

Conduct regular team meetings to discuss menu changes and feedback

Review employee performance and provide training as needed

Ensure all staff are aware of health and safety regulations

Foster a positive working environment to encourage teamwork and efficiency

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