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Opening Checklist BOH

Equipment Check

Inspect all kitchen equipment for cleanliness and functionality.

Ensure all ovens, stoves, and grills are preheated.

Check that fryers are filled with oil and at the proper temperature.

Verify that refrigerators and freezers are at safe temperatures.

Test dishwashers for proper operation and cleanliness.

Food Preparation

Review the prep list and ensure all necessary ingredients are available.

Thaw any frozen items as required by the menu.

Slice, dice, and prepare ingredients as per recipes.

Label and date all prepared items for freshness.

Organize the workstation for efficient workflow.

Cleaning and Sanitation

Clean and sanitize all prep surfaces and cutting boards.

Ensure all utensils and equipment are cleaned and ready for use.

Check that trash bins are emptied and clean.

Restock cleaning supplies, including sanitizers and towels.

Verify that handwashing stations are stocked with soap and paper towels.

Inventory Check

Review stock levels of dry goods, produce, and proteins.

Rotate stock using the FIFO (First In, First Out) method.

Note any low inventory items that need to be ordered.

Check expiration dates on all perishable items.

Ensure all storage areas are organized and accessible.

Staff Preparation

Conduct a pre-shift meeting to review special menu items and daily specials.

Assign specific roles and responsibilities to each staff member.

Ensure that all staff members are in proper uniforms and following hygiene protocols.

Review safety procedures and emergency protocols.

Confirm that all staff have the necessary tools and equipment for their tasks.

Final Checks

Walk through the kitchen to ensure everything is in order.

Test all lights and equipment to ensure proper functioning.

Ensure that all safety equipment, such as fire extinguishers, is in place and accessible.

Check that all doors and exits are clear and accessible.

Confirm that the BOH is ready for service and communicate any last-minute updates to the team.

This checklist will help ensure that the back-of-house operations run smoothly and efficiently as the restaurant opens for service.

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