This Friday kitchen cleaning schedule provides a structured, daily cleaning program for hotel and restaurant kitchens. It covers deep cleaning of fryers, wiping of ovens and stoves, labeling and organizing food in fridges and freezers, and thorough surface and floor cleaning across prep areas and the pantry. The checklist includes equipment checks, restocking of chemicals and paper, waste organization, and closing procedures such as securing rear doors. A manager verification step ensures completion, and urgent maintenance issues are recorded for the front desk. Use it to drive hygiene compliance, consistency, and accountability across the team.
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