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Kitchen opening

Preparation Before Opening

Ensure all necessary permits and licenses are up to date.

Confirm staff schedules and assign kitchen roles.

Review menu items and special preparations for the day.

Check inventory levels of food, beverages, and supplies.

Prepare a cleaning schedule for kitchen equipment and workspaces.

Equipment Check

Inspect all kitchen equipment for proper functioning (ovens, refrigerators, fryers, etc.).

Ensure all utensils and tools are clean and in good condition.

Test safety equipment (fire extinguishers, first aid kits).

Verify that all appliances are calibrated correctly.

Food Safety and Hygiene

Ensure all food items are stored at proper temperatures.

Verify that all food handling procedures are in place.

Check that handwashing stations are stocked with soap and towels.

Review and confirm the proper labeling of all food items.

Setting Up the Kitchen

Organize the kitchen layout for optimal workflow.

Set up prep stations with necessary tools and ingredients.

Stock the line with necessary items (spices, sauces, garnishes).

Ensure that all work surfaces are sanitized and ready for use.

Staff Briefing and Training

Conduct a pre-shift meeting to review the day's expectations.

Go over safety protocols and emergency procedures with the team.

Provide training on any new menu items or cooking techniques.

Assign responsibilities for the opening shift.

Final Check and Opening

Perform a final walk-through of the kitchen to ensure everything is in place.

Confirm that all staff are ready and equipped for the service.

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

Open communication lines with the front of house for service coordination.

Post-Opening Review

Gather feedback from staff on kitchen operations after the opening.

Address any issues or concerns that arose during the opening.

Document any changes needed for future openings.

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