Template

Banquet Kitchen Closing Checklist

by Daniel Leal, from the Community

10+

Use this banquet kitchen closing checklist to standardize end-of-day procedures in commercial kitchens. Verify food is wrapped and dated, sanitize cutting boards and prep areas, and detail ovens, grills, stoves, fryers, and tilt skillet. Empty and clean hot boxes, organize the walk-in, clear drains, and remove trash. Confirm chemicals are stored correctly, paper towels and soap are stocked, and supply closets are organized. Keep line walls, hood filters, and grease traps clean for a safe, compliant shutdown.

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Confirm accountability and compliance with a digital log

With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Banquet Closing Checklist
This banquet closing checklist helps event and hospitality teams properly shut down banquet operations. It covers front-of-house tasks, kitchen clean down and food storage, bar breakdown and product lock-up, trash removal and linens, restocking water, soda, juice and tea, sweeping and mopping, and final captain walk-through checks like lights, AV, doors and security. Capture photos of key areas, verify completion, and sign off to standardize end-of-event procedures and maintain cleanliness, safety, and compliance.
by Alexis Burton, from the Community
Downloads: 10+
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Template
BOH Taverna Closing Checklist
This back-of-house closing checklist helps restaurant teams complete consistent end-of-day shutdowns. It covers cleaning and sanitation, walk-in and line organization, FIFO and product labeling, equipment shutoff, fryer and hood cleaning, dry storage and floor care, and waste removal. It also guides completion of daily logs, including refrigeration temperature checks, next-day prep lists, ordering, and roster review. The dish area section ensures smallware is cleaned and stored, the machine is sanitized with chemicals filled, and sinks are cleaned and drained. Hand sinks are stocked with soap and towels, and drains are covered to prevent fruit flies. Use this template to standardize BOH routines and keep the kitchen safe, compliant, and ready for the next service.
by Taverna Toscana, from the Community
Downloads: 0
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Template
Food Safety Cleaning Checklist
Use this food safety cleaning checklist to guide a thorough kitchen walkthrough. Inspect and clean drains, walls, hood vents, fry station, walk-in cooler, prep tables, dish area, and equipment. Verify cutting boards are sanitary, trash cans and dustpans are clean, and chemicals are stored neatly. Support compliance with hygiene standards and reduce cross-contamination with consistent cleaning routines.
by dlara@cfastapley.com, from the Community
Downloads: 10+
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Template
Event Banquet Closing Checklist
Use this template for Event Banquet Closing Inspection
by SafetyCulture
Downloads: 200+
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Banquet Closing Checklist

This banquet closing checklist helps event and hospitality teams properly shut down banquet operations. It covers front-of-house tasks, kitchen clean down and food storage, bar breakdown and product lock-up, trash removal and linens, restocking water, soda, juice and tea, sweeping and mopping, and final captain walk-through checks like lights, AV, doors and security. Capture photos of key areas, verify completion, and sign off to standardize end-of-event procedures and maintain cleanliness, safety, and compliance.

by Alexis Burton, from the Community

10+

Get

Template

BOH Taverna Closing Checklist

This back-of-house closing checklist helps restaurant teams complete consistent end-of-day shutdowns. It covers cleaning and sanitation, walk-in and line organization, FIFO and product labeling, equipment shutoff, fryer and hood cleaning, dry storage and floor care, and waste removal. It also guides completion of daily logs, including refrigeration temperature checks, next-day prep lists, ordering, and roster review. The dish area section ensures smallware is cleaned and stored, the machine is sanitized with chemicals filled, and sinks are cleaned and drained. Hand sinks are stocked with soap and towels, and drains are covered to prevent fruit flies. Use this template to standardize BOH routines and keep the kitchen safe, compliant, and ready for the next service.

by Taverna Toscana, from the Community

Get

Template

Food Safety Cleaning Checklist

Use this food safety cleaning checklist to guide a thorough kitchen walkthrough. Inspect and clean drains, walls, hood vents, fry station, walk-in cooler, prep tables, dish area, and equipment. Verify cutting boards are sanitary, trash cans and dustpans are clean, and chemicals are stored neatly. Support compliance with hygiene standards and reduce cross-contamination with consistent cleaning routines.

by dlara@cfastapley.com, from the Community

10+

Get