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General Kitchen Checklist Template

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General Kitchen Checklist Template

Kitchen Inspection Checklist

Kitchen Opening Procedure

Basic utilities such as lights and air system are turned on

Equipment such as ovens, proofers, griddles, ranges, broilers, fryers, kettles are turned on

Refrigerator and Freezers were unlocked

Keys placed on the proper storage area

Trash bins are lined and distributed

Kitchen area shows cleanliness, orderliness and no equipment malfunctions observed

Proper food storage practices are evident (labels, dates, wrapping, location)

Distributed towels and other issued items to respective stations

Kitchen Service Preparation

Kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes

Kitchen personnel adheres to all hygiene and safety procedures at all times

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

Dishes are prepared in accordance with standard recipes

Every dish is checked by the senior chef before leaving the pass for presentation, quality and portion accuracy

Kitchen Cleaning

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.

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.

Kitchen Closing Procedure

Hand tools such as knives, special cutters etc have been washed and sanitized

Unplugged, wiped and sanitized small appliances

Washed and sanitized the station fixtures: tables, shelving, cabinets, heat lamps

Emptied, washed and sanitized under-counter line refrigerators

Locked up special tools and cooking alcohols

Double-checked that no perishable foods have been left out

All refrigeration equipment is left on, working and locked

Cabinets have been locked and all kitchen keys are accounted for

All heating equipment and units are turned off

Cleanliness and orderliness is evident

The office and the sales receipts is secured and locked

Fans and lights turn

Locked interior doors

Alarm system activated


Notes for the next shift:

Name & Signature of Duty Manager

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