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Kitchen Station Task List

This document contains checklists for supervisors to ensure daily routines are completed by staff in various positions at a restaurant. It includes 25 checklist items for opening, service, and closing routines to be checked off daily for each staff member. Supervisors are to collect the completed checklists and provide any comments. The checklists cover sanitation, food handling and storage, cleaning tasks, and preparations for the next day.

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maity.20053667
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as XLS, PDF, TXT or read online on Scribd
653 views9 pages

Kitchen Station Task List

This document contains checklists for supervisors to ensure daily routines are completed by staff in various positions at a restaurant. It includes 25 checklist items for opening, service, and closing routines to be checked off daily for each staff member. Supervisors are to collect the completed checklists and provide any comments. The checklists cover sanitation, food handling and storage, cleaning tasks, and preparations for the next day.

Uploaded by

maity.20053667
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Supervisor Checklist

Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
Opening Routines
5 Minute Pre-Service with All Cooks, Prep Cooks
Sanitizer In Place & Changed As Needed

Service Routines
Customer Line Of Sight Is Clean
Check Freshness & Garnishes
Check Plates for Proper presentation
Manage Customer Special Requests
Manage Staff Breaks w/o Impacting Business
Manage Waitstaff Requests & Feedback

Closing Routines
10:30 Walk-thru, Delegate Details as Needed
All Food Properly Labeled & Stored
All Staff Must Be Checked Out By Supervisor Before Leaving
Clean out Reach-ins
Dirty Towels Removed & Stored Properly
FIFO Is Enforced
Fish Display Broken Down Properly
Lock-up
Pull Product For Next Shift
Rear Tile Wall Wiped Down
Steam Wells Off, Drained & Wiped Out
Write a Daily Log e-mail

Mgr Comments

Day Prep
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Mgr Comments

Sanitizer In Place & Changed As Needed


All Food Properly Labeled & Stored
All Prep Area Shelving Wiped Down
All Prep Area Tables Clean
Alto Sham Cleaned Inside & Out
Clean Both Prep Sinks and Hand Sink
Clean Cooler Wall, Doors & Handles
Clean Grill Top and Shelf
Clean Hobart Mixer & Table
Clean Oven Doors
Clean Robot Coupe, Store On Half Sheet Pan
Dirty Towels Removed & Stored Properly
Empty & Replenish Sanitizer Buckets
Knives Clean and Stored Properly
Organize & Clean Spice Shelves
Product Organized & Rotated (FIFO)
Soup Kettle Drained & Clean

Your Walk-in Is Organized At Shift Beginning & End


Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

Night Prep
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Mgr Comments

Sanitizer In Place & Changed As Needed


All Food Properly Labeled & Stored
All Prep Area Tables Clean
All Prep Area Shelving Wiped Down
Alto Sham Cleaned Inside & Out
Clean Both Prep Sinks and Hand Sink
Clean Cooler Wall, Doors & Handles
Clean Grill Top and Shelf
Clean Hobart Mixer & Table
Clean Oven Doors
Clean Robot Coupe, Store On Half Sheet Pan
Clean Top & Bottom Steamer, Inside & Out
Dirty Towels Removed & Stored Properly
Empty Sanitizer Buckets
Knives Clean and Stored Properly
Organize & Clean Spice Shelves
Prep Sink Thawing Foods Put Away
Product Organized & Rotated (FIFO)
Soup Kettle Drained & Clean

Your Walk-in Is Organized At Shift Beginning & End


Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

Saute
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item

Mgr Comments

1 Sanitizer In Place & Changed As Needed


2 Corn Fritters Are On Ice
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

All Counters Cleaned Thoroughly


All Food Properly Labeled & Stored
All Shelving Wiped Down
Burners Cleaned
Change-out Pans - No Edges With Residue
Dirty Towels Removed & Stored Properly
Ice Is Emptied From Line
Product Orgaized & Rotated (FIFO)
Pull All Fish & Shellfish To Meat Walk-in
Pull Shrimp/Lobster From Prep Area Sinks
Remove Everything From Top Cooler Unit
Station Restocked for Next Shift
Turn Off App Heat Lamp, Ovens, Burners
Your Walk-in Is Organized At Shift Beginning & End
Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Pantry
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Mgr Comments

Sanitizer In Place & Changed As Needed

All Counters Cleaned Thoroughly


All Food Properly Labeled & Stored
All Shelving Wiped Down
Change-out Pans - No Edges With Residue
Dirty Towels Removed & Stored Properly
Fryers Cleaned & Strained
Product Organized & Rotated (FIFO)
Pull All Fish & Shellfish To Meat Walk-in
Remove Everything From Top Cooler Unit
Salmon Flight Boards Cleaned

Your Walk-in Is Organized At Shift Beginning & End


Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Saucier
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Mgr Comments

Sanitizer In Place & Changed As Needed


Sauces Tasted & Adjusted
Utensils On Line

All Counters Cleaned Thoroughly


All Food Properly Labeled & Stored
All Shelving Wiped Down
Dirty Towels Removed & Stored Properly
Product Organized & Rotated (FIFO)
Pass Bar Wiped Down
Steam Wells Off, Drained, Wiped Out
Turn Off Entre Heat Lamp

Your Walk-in Is Organized At Shift Beginning & End


Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

Grill Station
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Sat

Sun

Employee

Item
1

Sanitizer In Place & Changed Each Hour- Labeled

2
3
4

Yesterdays Ashes Removed Properly

Mgr Comments

Friends Platters Restocked (3)

5
6
7
8

Line Alto Sham Emptied & Clean

9 All Counters Cleaned Thoroughly


10 All Food Properly Labeled & Stored
11 All Shelving Wiped Down
12 Cooler Drawers Clean Inside, Bottom & Outside
13 Dirty Towels Removed & Stored Properly
14 Cedar Boards Clean
15 Platters Restocked (3)
16 Grills Clean, Grease Pans Empty
17 Grill Station Walls Wiped Down
18 Salmon Sticks Clean & Stored Away
19 Shelving Under Station Neat & Clean
20 Pull All Fish & Meat To Meat Walk-in
21 Turn Off Alto Sham & Montegue
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To A Supervisor

New
Daily Routines

Week Ending:
Staff Initial Completion Daily

Mon

Tue

Wed

Thur

Fri

Employee

Item
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25

Daily Complete List & Personally Return To A Superv

Sat

Sun
Mgr Comments

Return To A Supervisor

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