Nour Kitchen Closing Checklist

This kitchen closing checklist from Nour helps restaurants standardize end-of-day shutdown and cleaning. It guides staff to switch off gas appliances and heating lamps, clean and power down combi ovens and fryers, and put away tools with benches and pass left tidy. It includes steps to clean and sanitize burners, woodfire ovens, charcoal grills, flat tops, section fridges, sinks, and work surfaces. Staff record temperatures for dishwashers, fridges, freezers, and the cool room, then organize, wrap, date, and label stored food. Back-of-house tasks cover freezer and floor cleaning, shelf reset, and sanitizing equipment like the dough laminator. A service review captures food quality, service issues, delivery checks, staff wellbeing, and uniforms. The checklist ends with notes and a staff signature to confirm completion.