Kitchen Opening & Closing

Purpose

To start and end each kitchen day safely, cleanly and efficiently.

Scope

Covers all production kitchens, stations and stores within the kitchen.

Responsibility

Duty Chef opens and closes; Section Chefs prepare stations; Steward cleans.

Detailed procedure

1. At opening, check gas, water, power and ventilation and record fridge temperatures.
2. Inspect each station for cleanliness and set up equipment and tools.
3. Review the day’s menu, covers and special orders and brief the team.
4. Take stock of the required items and request issues from the stores.
5. At closing, label and store all food, and clear and clean all stations.
6. Switch off equipment, turn off gas supply, secure the kitchen and sign the closing checklist.

Standards and guidelines

• Gas is isolated and verified off at close.
• All food is covered, labelled and dated.
• Floors and drains are clean before lock-up.

Required records and documentation

• Opening checklist
• Closing checklist
• Fridge temperature log

Related images

Document control