A commercial kitchen checklist is used to assess if kitchen operations such as menu planning, kitchen service preparation, kitchen hygiene, and food storage management are performed efficiently by kitchen staff. Use this checklist to ensure that all kitchen tasks are done according to applicable health and safety standards.
The Commercial Kitchen Checklist Template is an easy-to-use tool that helps foodservice professionals keep their commercial kitchen in top working condition. This checklist template provides a comprehensive list of items to check, along with helpful hints and tips to ensure that all areas of the kitchen are clean, safe, and compliant with all applicable regulations. The template can be used to create customized checklists for any type of commercial kitchen, from small café kitchens to large institutional ones. In addition, it can be used to create regular checklists for routine inspection and cleaning, as well as specialized checklists for specific equipment or activities. The Commercial Kitchen Checklist Template is an invaluable tool for keeping commercial kitchens running smoothly and safely.Commercial Kitchen Checklist Template
Commercial Kitchen Checklist Template
Use a commercial kitchen checklist to assess if kitchen operations are performed efficiently by kitchen staff.
Commercial Kitchen Checklist Template
Use a commercial kitchen checklist to assess if kitchen operations are performed efficiently by kitchen staff.
About the Commercial Kitchen Checklist Template
Preview of the template
Inspection
Menu Planning and Design
Menus are planned in a timely manner, taking into account financial and customer requirements.
Managers and employees are involved in the menu planning process
Menus enhance the projected image of the restaurant and the overall concept
Menus offer variety and appeal to a broad range of tastes
Special dietary needs are adequately catered for
Menu items are nutritious, well- balanced and reflect current healthy eating trends
Menus avoid repetition of ingredients
Seasonality and availability of items are considered when planning menus
Kitchen personnel have the required skills/knowledge to confidently and consistently produce dishes to a high standard
Kitchen storage and production resources are sufficient
All dishes are represented by a standardized Menu Recipe Card
Effects on food cost and profit margins are addressed
Potential effects of new menus on average guest spend is explored
Menus are designed that achieve gross margin and profitability targets
Menu planning adequately balances innovation and creativity with financial logic
Kitchen Service Preparation
All kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes
Chefs are familiar with the preparation for the different dishes
Chefs are familiar with all the equipment needed in preparation
All chefs are briefed prior to each shift and are clear on their duties and responsibilities for service
Special requirements for each section are highlighted
Food production personnel are fully competent in the preparation of the required dishes
They adhere to all hygiene and safety procedures at all times
Their work area is clean and tidy at all times
They assemble all appropriate ingredients in advance to ensure efficiency and work productivity
Initial preparations are completed efficiently and items are stored correctly until required
Crockery is correct, clean, polished and not damaged
Crockery is placed in hot box one hour prior to service. Dishes are prepared in accordance with standard recipes
Senior chef leads kitchen service from the pass
All orders are dictated to by the chef
Every dish is checked by senior chef before leaving the pass for presentation, quality and portion accuracy
Equipment is kept in a clean and safe state at all times
Dishwashing machines are checked for cleanliness before use and maintained
Water is changed at least twice a day and is at the correct temperature at all times
Correct quantities of detergent and rinse aid are safely used
Waste disposal facilities are effectively used
Waiting staff correctly and safely clear, stack and sort crockery, cutlery, and glasses
Breakages are recorded and careless breakages are noted and action taken
Kitchen Hygiene
Daily, weekly and deep cleaning schedules for all kitchen areas are displayed and adhered to
Designated personnel are allocated to monitor cleaning standards on a daily basis
Food storage regimes are adhered to
Regulatory checks, controls, and records are maintained
All refrigeration, cooking and holding temperatures are monitored as required
All food is prepared and served in line with defined requirements
Only designated cleaning cloths and materials are used
All equipment is handled and stored in line with defined requirements
Any illnesses or infections are reported immediately to superiors.
Food production personnel do not engage in any unhygienic work practices.
The correct method is followed for waste storage and disposal.
Food Storage Management
Storerooms and equipment are kept clean on an on-going basis; regular deep cleaning is implemented
Storage area is kept dry, cool and well-ventilated
Cardboard boxes/packaging are disposed of correctly
Correct temperatures are maintained at all times
Adequate pest control measures are in place
Dry goods are stored at least 0.20 meters above the floor on pallets and shelving
Fats and oils are stored away from strong-smelling foods
Goods are properly arranged and displayed
Storerooms have sufficient space and storage shelving for the quantities of stock held
Storerooms have adequate lighting for safe access/use
Cleaning agents are stored in a safe, cool and dry place away from heat sources
Separate storage areas are allocated for toxic and non-toxic items
Cases are not stacked too high and are easily accessible
Storerooms are locked when not in use
All items are stored by product
Stock rotation is strictly adhered to
All perishable goods are kept in a cool, dry place
Fridges are deep cleaned regularly and tidied daily.
Fridges are free from bad odors at all times.
Fans are clean, free from ice and working correctly.
Food is placed on labeled trays and properly stored.
Fridge gas is checked every 3 months
Cooked or ready to eat foods are not stored in the same refrigerator as raw foods, unless covered and segregated
Raw food is not stored above cooked or ready to eat foods
High risk foods and prepared vegetables are stored in refrigerated storage or in a deep freezer
Completion
Overall Assessment
Name & Signature of Assigned Employee
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This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.