Template

Restaurant Kitchen Closedown Checklist

by Jiri Langer, from the Community

10+

This restaurant kitchen closedown checklist helps teams complete end-of-day tasks consistently and to food safety standards. It covers cleaning and sanitizing work surfaces, dishwashers, grills, fryers, and microwaves; organizing pot wash and cook lines; wrapping, labeling, and date-checking food in walk-in fridges, freezers, meat fridges, saladettes, and defrost fridges; verifying temperature probes; tidying dry stores; clearing rubbish and bins; and preparing equipment for morning cleaning. Use it to streamline handovers, reduce waste, and maintain a safe, compliant kitchen.

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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

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
Kitchen Closedown Checklist
This kitchen closedown checklist helps restaurant and cafe teams complete end-of-day tasks consistently and to a high standard. It covers handwash and potwash areas, surfaces and touch points, floors, fridges and freezers, food wrapping and date dotting, toaster, panini machine, microwaves and mealstream, fryers, chip scuttle, henny penny and clamgrill shutdown and cleaning, grease trap emptying, probe sanitation, tray and bin cleaning, and walk-in organization. Use it to verify compliance with food safety and hygiene practices, reduce waste, and ensure the kitchen is ready for the next service.
by John, from the Community
Downloads: 10+
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Template
Toby Carvery Kitchen Closedown Checklist
This Toby Carvery kitchen closedown checklist guides teams through a safe and thorough end of day shutdown. It covers bin yard tidiness, correct storage and dating in meat and veg fridges, locking fridges, and detailed checks for walk in fridges and freezers. Prep areas include cleaning of touch points, racking, tools and handwash stations. Mainline checks include pudding, starter and other fridges, salad and pudding carts, microwaves, grill, six burner and ice cream machine. Support tasks cover ovens, steamers and mixers, plus deck, potwash, back of kitchen, dry stores, and wet vac. Final steps include paperwork and sign off to maintain hygiene and food safety.
by Samantha Jones, from the Community
Downloads: 20+
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Template
Restaurant Closedown Checks Checklist
This restaurant closedown checks template helps teams complete end-of-day tasks consistently and to standard. It covers dining area and floor cleaning, condiment stations, tills and counters, customer and staff toilets, dishwashing, juice and water stations, and outdoor furniture. Kitchen sections include back and front grills, fryer, ovens, canopy and filters, microwaves, bain marie, racks and gastros, waste management, and HACCP verification. It also prompts checks for walk-in fridges and freezers, dating and covering food, equipment shutdown, chemical cupboard and COSHH, and bin shed tidiness to ensure safety, cleanliness, and readiness for the next shift.
by Kevin Lowe, from the Community
Downloads: 0
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Template
Perkin Warbeck Kitchen Closing Checklist
This kitchen close check helps restaurant teams complete end-of-day shutdown to food safety standards. It covers cleaning of fridges, microwaves, grills, fryers, ovens and prep areas; correct food storage and labeling with dates; checks for seals, drawers, and chill wells; equipment emptying and setup for the next day; pot wash and sink hygiene; chemical dilution; walk-in cooler and freezer organization; and probe and hand wash readiness. Use it to verify prep for tomorrow, reduce cross-contamination risk, and maintain a clean, compliant kitchen.
by Mark Bouchier, from the Community
Downloads: 0
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Restaurant Kitchen Closedown Checklist

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