Kitchen close out duties, fry, salad, sautéed, appetizer, grill stations what to clean
Fry Station
Salad Station
- Take out all perishable and non-perishable food items.
- Store items in designated storage areas.
- Discard expired or spoiled items appropriately.
- Check inventory levels when storing.
- Use a designated cleaner for food surfaces.
- Wipe down all prep tables and counters thoroughly.
- Rinse surfaces with clean water after cleaning.
- Allow surfaces to air dry completely.
- Scrub cutting boards with hot soapy water.
- Use a sanitizer solution after cleaning.
- Rinse cutting boards and utensils with clean water.
- Let them air dry on a clean rack.
- Remove all food and liners from containers.
- Wash containers with hot soapy water.
- Sanitize containers with a food-safe sanitizer.
- Rinse and dry containers before reassembly.
- Review inventory of salad ingredients and supplies.
- Make a list of items that need restocking.
- Retrieve supplies from storage or order as needed.
- Organize supplies neatly in designated areas.
Use in Manifestly