This Kitchen End of Shift Report helps restaurant teams close the kitchen consistently and safely. Cover key end-of-shift tasks including hood condition, empty and rebagged trash, clean floors and work surfaces, tidy refrigerators and freezers, filled sanitizer bottles, a clean and operational dishwashing station, and safe chemical storage. Record that items are labeled with expiry dates, stock is organized by FIFO, and equipment is turned off for night shifts. Capture photos and confirm supplier orders, enabling a smooth handover.
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