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Restaurant kitchen closing checklist template

Restaurant kitchen closing checklist template

A kitchen closing checklist is used to ensure that all kitchen equipment, supplies, and tools are accounted for and clean before the facility is closed.

Use this template
or download pdf
Restaurant kitchen closing checklist template

A kitchen closing checklist is used to ensure that all kitchen equipment, supplies, and tools are accounted for and clean before the facility is closed.

Use this template
or download pdf

About the Restaurant kitchen closing checklist template

Closing a busy restaurant kitchen involves more than just switching off the lights—it’s about making sure everything is ready for the next day. With a restaurant kitchen closing checklist, you’ll have a clear, step-by-step guide to streamline your kitchen team’s end-of-shift tasks.

From turning off equipment to sanitizing surfaces, this checklist helps you maintain cleanliness, safety, and efficiency after a long day of service. Make sure every detail is accounted for with an easy-to-use template, knowing that the kitchen will be fully prepared for the next shift.

Key elements of the restaurant kitchen closing checklist

The restaurant kitchen closing checklist features these main sections:

  1. Kitchen equipment shutdown: This section covers turning off and cooling down stoves, ovens, grills, and fryers. It ensures you’re saving energy and preventing fire hazards, while also extending the life of your equipment.
  2. Sanitization and cleaning: Cleaning is crucial at the end of every shift. The checklist includes sanitizing surfaces, removing garbage, and scrubbing sinks. Keeping food contact areas clean helps maintain hygiene standards and avoid contamination risks.
  3. Inventory and prep for the next day: Next, you’ll verify that all food is stored correctly and ingredients are ready for the next shift. This section improves kitchen readiness so you can reduce waste and plan ahead.
  4. Safety and security check: From checking the first aid kit to locking up and setting alarms, this part ensures your kitchen remains safe and secure after hours, protecting your investment.
  5. Closing procedure: This final step confirms that all staff have completed their duties, maintenance issues are noted, and the manager signs off on a final walk-through. It guarantees nothing has been missed before the kitchen is closed.

Best practices for using the restaurant kitchen closing checklist

Follow these tips to keep your kitchen running effectively with the help of the checklist.

Monitor key equipment daily. It’s important for all kitchen equipment, especially refrigerators and freezers, to be functioning properly for food safety. Use the restaurant kitchen closing checklist to record temperatures and inspect for any irregularities.

Log any maintenance issues. Maintenance problems can easily be overlooked at the end of a long day. Encourage staff to use the checklist to note any broken or malfunctioning equipment, leaky faucets, or other issues that need attention.

Conduct a final walk-through. The final walk-through is a critical step in the closing process. A manager or senior team member should go through the checklist, confirming that every task has been completed. This last check ensures all equipment is shut down and the kitchen is secure.

Simplify tasks with Lumiform’s restaurant kitchen closing checklist

Keep your kitchen organized and efficient using our restaurant kitchen closing checklist. It’s designed to make your closing procedures faster and more reliable. Track equipment status, monitor daily maintenance needs, and document your team’s work with ease. Download it today to make your processes smooth and stress-free.

Related categories

  • Health and safety management templates
  • Operational excellence templates
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Preview of the template
Inspection
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
Completion
Recommendations
Name & Signature of Assigned Employee
This template was downloaded 199 times

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

Food waste management: A comprehensive guideHow To Achieve Commercial Kitchen HygieneHACCP guide: A step-by-step plan for food safety
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Template collections

See comprehensive collections of best practice templates related to this topic.

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Frequently asked questions

What is the primary purpose of the restaurant closing shift?

The primary purpose of the restaurant closing shift is to clean and secure the establishment for the next day. This involves thorough cleaning, organizing, and checking that all equipment is turned off. It also includes restocking supplies and ensuring safety protocols are followed to maintain a seamless transition to the next service.

How do I properly shut down kitchen equipment at closing?

Begin by turning off and unplugging all appliances. Clean each piece of equipment according to manufacturer guidelines to prevent buildup and damage. Check that gas lines are secure and that any residual heat sources are safely cooled. Regular maintenance checks during shutdown can make your equipment last longer.

How can I manage leftover food at the end of the day?

Evaluate leftover food for quality and safety, then store items in airtight containers and label them with dates for future use. Consider donating safe, unused food to local shelters. You can also implement a first-in, first-out system to minimize waste and track inventory effectively.

What are the best practices for storing kitchen utensils overnight?

Wash and sanitize all utensils thoroughly before storing them. Use designated storage areas to keep utensils organized and easily accessible. They should be stored in a dry, clean environment to prevent contamination and rust. You might want to get utensil racks or holders to maintain order and hygiene.

How do I handle kitchen waste disposal efficiently?

Sort waste into recyclables, compostables, and trash, and use labeled bins to make sorting and disposal easier. It’s important to empty bins regularly to prevent odors and pests. Train staff on proper waste management techniques and schedule regular pickups with waste disposal services to maintain cleanliness and efficiency.


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.
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