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Kitchen Closing Checklist

by Siraj VC, from the Community

This kitchen closing checklist helps restaurant teams complete end‑of‑day tasks consistently and safely. It covers food safety checks, cleaning and sanitizing of all equipment and utensils, verification of freezer and chiller cleanliness and organization, washing areas left empty and sanitized, garbage bins emptied and relined, and drainage and grease trap cleaning. It also includes record keeping for breakage and spoilage, correct date labeling and covering of food, shutting down exhaust, ventilation, and lights, confirming stock readiness for the next day, and verifying gas supply for operations.

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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
Managers Check Out
This Managers Check Out checklist helps hospitality teams complete end of day closing across kitchen, restaurant and bar. Verify food labeling and date marking, fridge and freezer status, cleaning and sanitizing of contact points, sinks and equipment, stock and condiment preparation, glasswasher and bar station cleaning, due diligence sign off, pour tests, pest walk, and overall readiness for the next shift.
by Katrin Toots, from the Community
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Kitchen Close Down Checks Checklist
This kitchen close down checks checklist helps restaurant teams verify refrigeration, labeling, cleaning, and safety tasks at end of day. It covers walk-in and line fridges, dessert and larder areas, general cleaning, kitchen porter station, waste and chemical prep, and final lockup steps. Add photos, note maintenance issues, and confirm paperwork is filed and invoices entered. Use it to standardize closing routines and keep food, equipment, and premises compliant and ready for the next service.
by Ryan Lycett, from the Community
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Middletown Kitchen Closing Checklist
This kitchen closing checklist streamlines end-of-day procedures for restaurant teams. It covers deep cleaning and sanitizing of fryers, grills, dump stations, breading tables, and soup carts; proper storage and covering of prepared chicken; floor washing and drain sweeping; sink wipe-downs; and reassembly of equipment for morning use. It also includes steps to power down and unplug equipment where required, return baskets and parts to designated areas, and prepare stations for the next shift. Use this to improve consistency, food safety, and operational readiness.
by Mitar Rudanovic, from the Community
Downloads: 0
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K5 Kitchen Closing Checklist
A practical end-of-day kitchen closing checklist for restaurants and food service teams. Covers daily storage and labeling, rotation and date checks, removing next-day frozen items, cleaning schedules, waste handling and outside bins, used oil storage, PPE condition, probe availability, color-coded boards, and handwash facilities. Includes service shutdown tasks such as checking fridge and freezer performance, cleaning prep areas, dishwasher and waste disposal, refilling chemical spray bottles, and a thorough clean down: floors, mops and brushes, bain maries, fryers, cloths, fish room, equipment breakdown and cleaning, smallwares and boards, microwaves, and sanitizing high-touch points. Ends with a declaration to confirm all checks are complete and accurate, helping teams close safely and prep for tomorrow.
by Iain MacPherson, from the Community
Downloads: 0
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Kitchen Closing Checklist

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