Template

BOH Lago Opening Checklist

by Massimo Gaffo, from the Community

Standardize back of house opening routines for restaurant kitchens with this checklist. Walk through previous night cleaning, confirm garbage areas are clean, equipment and hoods are wiped, pilots are lit, and fryers are debris free. Review orders, chef logs, and complete refrigeration temperature logs. Plan the day with a prep list, P Mix review, and a pre shift meeting. Ensure uniforms meet standards and sanitizer buckets test correctly. Verify dishwasher setup, chemicals, and hand sinks with soap and towels. Use this guide to ready staff, stations, and inventory for service.

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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

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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.

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BOH Taverna Opening Checklist
This BOH Taverna Opening checklist helps restaurant teams prepare the back-of-house for service. It covers exterior garbage areas, clean and organized coolers and freezers, wiped hoods, lit pilots on gas equipment, clean fryers, and sanitized equipment and smallwares. Verify dry storage is clean and organized, review prior-day orders and chef logs, and complete daily refrigeration temperature logs. Align the team by reviewing P-Mix, completing the prep list, holding a pre-shift with prep cooks, and checking roster and OT reports. Ensure cooks and dishwashers are in proper uniforms and that sanitizer buckets are filled and tested. Inspect dishwasher area, chemicals, and three-compartment sink setups with test strips. Confirm hand sinks have soap and paper towels for food safety compliance.
by Taverna Toscana, from the Community
Downloads: 0
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Template
BOH Kitchen Opening Checklist
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.
by Massimo Gaffo, from the Community
Downloads: 10+
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Template
BOH 2nd Star Tavern Opening Checklist
Use this BOH opening checklist for 2nd Star Tavern to prepare the restaurant kitchen before service. It covers overnight cleaning verification, organized dry and cold storage, equipment checks for fryers, hoods, and gas pilots, and review of prior day orders and chef logs. Execute daily logs and prep lists, run a pre-shift with prep cooks, and confirm roster and OT warnings. Ensure cooks and dishwashers meet uniform standards and set up sanitizer buckets. Verify the dishwashing area and three-compartment sink, and stock hand sinks with soap and towels to maintain food safety.
by Massimo Gaffo, from the Community
Downloads: 0
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Template
BOH Lago Closing Checklist
Use this BOH Lago closing checklist to guide a thorough end-of-day shutdown in restaurant kitchens. Tasks include cleaning hoods, floors, fryers and lines; organizing dry storage; wrapping, labeling, dating and rotating food FIFO in coolers and freezers; restocking stations; verifying pilots, shutting down and wiping equipment; completing refrigeration temperature logs; preparing the next-day prep list and orders; reviewing roster and OT reports; sanitizing dish area and three-compartment sinks; refilling soap and towels; and removing trash. Helps standardize hygiene, food safety, and readiness.
by Massimo Gaffo, from the Community
Downloads: 0
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BOH Taverna Opening Checklist

This BOH Taverna Opening checklist helps restaurant teams prepare the back-of-house for service. It covers exterior garbage areas, clean and organized coolers and freezers, wiped hoods, lit pilots on gas equipment, clean fryers, and sanitized equipment and smallwares. Verify dry storage is clean and organized, review prior-day orders and chef logs, and complete daily refrigeration temperature logs. Align the team by reviewing P-Mix, completing the prep list, holding a pre-shift with prep cooks, and checking roster and OT reports. Ensure cooks and dishwashers are in proper uniforms and that sanitizer buckets are filled and tested. Inspect dishwasher area, chemicals, and three-compartment sink setups with test strips. Confirm hand sinks have soap and paper towels for food safety compliance.

by Taverna Toscana, from the Community

Get

Template

BOH Kitchen Opening Checklist

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.

by Massimo Gaffo, from the Community

10+

Get

Template

BOH 2nd Star Tavern Opening Checklist

Use this BOH opening checklist for 2nd Star Tavern to prepare the restaurant kitchen before service. It covers overnight cleaning verification, organized dry and cold storage, equipment checks for fryers, hoods, and gas pilots, and review of prior day orders and chef logs. Execute daily logs and prep lists, run a pre-shift with prep cooks, and confirm roster and OT warnings. Ensure cooks and dishwashers meet uniform standards and set up sanitizer buckets. Verify the dishwashing area and three-compartment sink, and stock hand sinks with soap and towels to maintain food safety.

by Massimo Gaffo, from the Community

Get

Template

BOH Lago Closing Checklist

Use this BOH Lago closing checklist to guide a thorough end-of-day shutdown in restaurant kitchens. Tasks include cleaning hoods, floors, fryers and lines; organizing dry storage; wrapping, labeling, dating and rotating food FIFO in coolers and freezers; restocking stations; verifying pilots, shutting down and wiping equipment; completing refrigeration temperature logs; preparing the next-day prep list and orders; reviewing roster and OT reports; sanitizing dish area and three-compartment sinks; refilling soap and towels; and removing trash. Helps standardize hygiene, food safety, and readiness.

by Massimo Gaffo, from the Community

Get

BOH Lago Opening Checklist

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BOH Taverna Opening Checklist

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