This BOH kitchen opening checklist helps restaurant teams start each day with a clean, safe, and organized back-of-house. It covers verification of overnight cleaning, waste areas, equipment sanitation, fryer and hood cleanliness, and organization of smallwares and dry storage. It guides review of previous-day orders and chef logs, execution of refrigeration temperature logs, and planning via P-Mix review, prep lists, and pre-shift meetings. Uniform standards for cooks and dishwashers, sanitizer bucket testing, and dish area setup with correct chemicals and three-compartment sink procedures are included. Hand sink soap and towel availability checks are also captured to maintain food-safe operations.
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