Template

Back-of-House Opening Checklist

by Hennies potch, from the Community

This back-of-house opening checklist helps restaurant teams prepare the kitchen for service. It guides staff to verify gas lockouts, organize the refuse area, switch off gas geysers, and ensure staff facilities are clean and secured. Tasks include checking the fat trap, confirming fridges are on and within 0–4°C, cleaning fryers and grills, and inspecting air vents and ceilings. It also prompts dating and covering all products, completing prior-day check sheets, printing and signing variance sheets with explanations, locking and cleaning the storeroom, and capturing a manager sign-off to confirm readiness.

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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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Back-of-House Closing Checklist
Streamline restaurant close-of-day tasks with this BOH closing checklist. Cover and date all products, clean fridges, scullery, basins, fat trap and air vents, and sanitize grills and chip fryers. Verify store room neatness, switch off gas, ensure section fridges are on, and confirm scales, temp gun and probe are ready. Include staff search and time checks, prep sheet sign-off with variance explanations, defrost items for the next day, and prep for the next shift. Finish with manager sign-off.
by Hennies potch, from the Community
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Kitchen Daily Opening Checklist
This kitchen daily opening checklist helps restaurant teams prepare for service with consistent standards. It guides staff to clean and sanitize surfaces, check ovens, stoves, microwaves, gas and electrical points, confirm fridges and backup lights are operational, and verify plates and utensils are available and in good condition. It prompts stock checks for meat, spices and dry goods, rotation of items nearing spoilage, and organization of storage. The checklist also supports staff briefings, grooming checks, menu updates, and clear allocation of roles across grills, prep and service areas.
by Lydia Molefe, from the Community
Downloads: 10+
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Back of House Cleaning Checklist for Pubs and Grills
This surprise visit checklist helps kitchen managers assess back of house cleanliness in pubs and grills. It covers daily and weekly tasks for sinks, cooking and frying equipment, gantries, prep benches, chopping boards, fridges and freezers, dry store areas, walls and ceilings, dishwashers, waste bins, floors, and the back yard. Use it to verify cleaning methods such as cleaning, degreasing, and sanitizing, record frequency, and capture manager sign off to maintain hygiene and food safety standards.
by Morris Dancers, from the Community
Downloads: 10+
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Restaurant Opening and Closing Checklist
This restaurant opening and closing checklist helps teams standardize daily front and back of house tasks to keep the dining room, bar, bathrooms, and kitchen clean and compliant. It covers wiping and sanitizing tables, counters, seats, and high touch surfaces, washing linens, trash and recycling, restroom disinfection, and window and door cleaning. Back of house steps include cleaning grills, ranges, fryers, ovens, and beverage dispensers, deliming sinks, boiling out fryers, sanitizing prep areas, washing utensils, refilling supplies, sweeping storage and walk in refrigerators, and mopping floors. Use iAuditor to assign and schedule inspections and capture recommendations and signatures.
by Umar Patel, from the Community
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Back-of-House Opening Checklist

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