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.
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