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Home > Restaurant > LINE COOK CHEEK LIST

LINE COOK CHEEK LIST

Preparation Before Service

Review the menu for the day and special items.

Gather all necessary tools and equipment.

Check inventory for ingredients and supplies.

Prep vegetables, proteins, and sauces as needed.

Ensure all cooking equipment is clean and operational.

Set up the workstation with all essential tools.

During Service

Maintain communication with the kitchen team and front of house.

Monitor cooking times and temperatures for all items.

Ensure proper plating and presentation of dishes.

Keep the workstation clean and organized throughout service.

Respond promptly to orders and modifications.

Taste dishes to ensure quality and consistency.

Post-Service

Clean and sanitize all cooking equipment and surfaces.

Properly store leftover ingredients and prepared food.

Restock supplies and ingredients for the next day.

Review any issues or challenges faced during service.

Complete any necessary paperwork or reports.

Reflect on the day’s service for improvement opportunities.

End of Shift

Shut down and clean equipment as required.

Dispose of waste and follow proper recycling protocols.

Report any maintenance issues to the manager.

Ensure the workstation is left in good condition for the next shift.

Communicate with the incoming shift regarding any important notes or updates.

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