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.