Kitchen Opening Checklist
Staff Induction: Tasks to Complete
Staff Welcome
Event Website
Contact Us
Staff Name:
Kitchen Name:
Date:
Staff Readiness
Staff members present and on time?
Yes
No
If No, add details to Notes.
Team meeting completed discussing the day’s menu and any special updates?
Yes
No
If No, add details to Notes.
Are all staff dressed in clean uniforms, with hair tied back and appropriate footwear?
Yes
No
If No, add details to Notes.
Facility Inspection
Check the cleanliness of the kitchen. Are all surfaces (tables, counters, equipment) sanitized and free of debris?
Yes
No
If No, add details to Notes.
Equipment Check. Is all cooking equipment (ovens, fryers, grills) clean and functioning properly?
Yes
No
If No, add details to Notes.
Are all utensils and kitchen tools clean and in good condition?
Yes
No
If No, add details to Notes.
Food Storage Inspection
Cold Food Storage
Are all cold food items stored at or below 5ºC (41ºF)?
Yes
No
If No, add details to Notes.
Is all food properly covered and labeled with dates?
Yes
No
If No, add details to Notes.
Frozen Food Storage
Are all frozen food items stored at or below -18ºC (0ºF)?
Yes
No
If No, add details to Notes.
Are all freezers functioning properly and not overpacked?
Yes
No
If No, add details to Notes.
Hot Food Storage
Are all hot food items maintained at or above 60ºC (140ºF)?
Yes
No
If No, add details to Notes.
Are all food holding equipment (e.g., hot boxes, steam tables) preheated and ready for service?
Yes
No
If No, add details to Notes.
PS: Do hourly food probes to check temperatures and record.
Inventory Check
Have inventory levels of food supplies and beverages been reviewed?
Yes
No
If No, add details to Notes.
Are all necessary ingredients for the day’s menu are on hand?
Yes
No
If No, add details to Notes.
Have you Restocked items as needed from storage?
Yes
No
If No, add details to Notes.
Hygiene Practices Ensure handwashing stations are stocked with soap and disposable towels?
Yes
No
If No, add details to Notes.
Verify that staff are aware of and practicing proper handwashing techniques?
Yes
No
If No, add details to Notes.
Check that personal protective equipment (PPE) is available for staff, if required?
Yes
No
If No, add details to Notes.
Menu Preparation
Have you prepared ingredients for the day’s menu?
Yes
No
If No, add details to Notes.
Have you setup food stations with necessary items and equipment for efficient service?
Yes
No
If No, add details to Notes.
Have you ensured that serving utensils and containers are clean and ready for use?
Yes
No
If No, add details to Notes.
Health and Safety Compliance
Have you ensured that fire extinguishers are accessible and properly inspected?
Yes
No
If No, add details to Notes.
Have you confirmed that first aid kits are fully stocked and easily accessible?
Yes
No
If No, add details to Notes.
Have you reviewed emergency procedures with staff, including evacuation plans?
Yes
No
If No, add details to Notes.
Opening Tasks
Have you ensured that all signage is visible and clean?
Yes
No
If No, add details to Notes.
Have all lights been tested and any necessary electronic equipment (registers, POS systems) as well?
Yes
No
If No, add details to Notes.
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Add All Notes Below:
