Template

General Kitchen Checklist for Restaurant Teams

by Ronnie Hassan, from the Community

This general kitchen checklist helps hospitality teams standardize daily operations across opening, service prep, cleaning, and nightly close. It covers personal hygiene and uniforms, HACCP temperature logging, allergen signage, food storage and labeling, equipment startup and shutdown, dishwashing and sanitation, detergent and rinse aid use, waste disposal, and end‑of‑day security. Use it to maintain cleanliness, consistency, and safety in restaurant and commercial kitchen workflows.

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With SafetyCulture you can

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
General Kitchen Checklist
This general kitchen checklist streamlines daily restaurant operations from opening to close. It covers utilities startup, equipment checks, food storage, and distribution of tools and supplies. Service prep emphasizes personal hygiene, correct uniforms, mise en place, adherence to standard recipes, and senior chef verification for quality and portions. Food safety is central, including HACCP temperature logging and visible allergen information. Cleaning guidance includes daily, weekly, and deep-clean schedules, dishwashing machine checks, correct detergent and rinse aid use, and effective waste management. Nightly close-down tasks ensure sanitizing tools and stations, securing perishables, locking and monitoring refrigeration, accounting for keys, and securing receipts, with space for notes to aid the next shift.
by Ronnie Hassan, from the Community
Downloads: 10+
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Template
Kitchen Staff Standard Operating Procedure Checklist
This kitchen staff SOP checklist guides food service teams through preparation, hygiene, and closing procedures to maintain food safety, consistency, and compliance. It covers personal hygiene, mise en place, equipment checks, dishwashing standards, temperature monitoring, waste management, and end-of-day security. Use it to brief teams, audit performance, and standardize restaurant operations.
by Tom Cooper, from the Community
Downloads: 40+
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Template
Monthly Kitchen Audit GHL
This monthly kitchen audit checklist helps hotel and restaurant teams assess due diligence, paperwork, and compliance across food safety and hygiene. It covers pest control, equipment maintenance and cleaning, calibration of probes, dishwashing temperatures, staff uniforms and PPE, first aid readiness, allergen controls and HACCP, storage and stock rotation, temperature monitoring, and overall kitchen cleanliness. Use it to identify actions, sign off audits, and maintain consistent standards.
by Emily Brooks, from the Community
Downloads: 0
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Template
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
Downloads: 10+
Get

General Kitchen Checklist

This general kitchen checklist streamlines daily restaurant operations from opening to close. It covers utilities startup, equipment checks, food storage, and distribution of tools and supplies. Service prep emphasizes personal hygiene, correct uniforms, mise en place, adherence to standard recipes, and senior chef verification for quality and portions. Food safety is central, including HACCP temperature logging and visible allergen information. Cleaning guidance includes daily, weekly, and deep-clean schedules, dishwashing machine checks, correct detergent and rinse aid use, and effective waste management. Nightly close-down tasks ensure sanitizing tools and stations, securing perishables, locking and monitoring refrigeration, accounting for keys, and securing receipts, with space for notes to aid the next shift.

by Ronnie Hassan, from the Community

10+

Get

Template

Kitchen Staff Standard Operating Procedure Checklist

This kitchen staff SOP checklist guides food service teams through preparation, hygiene, and closing procedures to maintain food safety, consistency, and compliance. It covers personal hygiene, mise en place, equipment checks, dishwashing standards, temperature monitoring, waste management, and end-of-day security. Use it to brief teams, audit performance, and standardize restaurant operations.

by Tom Cooper, from the Community

40+

Get

Template

Monthly Kitchen Audit GHL

This monthly kitchen audit checklist helps hotel and restaurant teams assess due diligence, paperwork, and compliance across food safety and hygiene. It covers pest control, equipment maintenance and cleaning, calibration of probes, dishwashing temperatures, staff uniforms and PPE, first aid readiness, allergen controls and HACCP, storage and stock rotation, temperature monitoring, and overall kitchen cleanliness. Use it to identify actions, sign off audits, and maintain consistent standards.

by Emily Brooks, from the Community

Get

Template

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

10+

Get

General Kitchen Checklist for Restaurant Teams

About author

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