Use this kitchen transition checklist to hand over smoothly between shifts in a commercial kitchen. It covers sanitizer concentration checks and labeling, wiping down flat surfaces, mopping floors, putting away dishes, emptying trash and fryer crumb baskets, and performing mid day fryer cleans. Stocking tasks include filling the fry cabinet and station boards, cooking soups, thawing brownies and flax seed tortillas, restocking chicken thaw cabinets, and preparing the breading table for the evening service.
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