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Kitchen SOP Checklist

An SOP for the kitchen is a document that serves as a guide for kitchen personnel in performing their kitchen tasks. Use this template to verify that staff are following standard operating procedures to prepare for kitchen duty, kitchen hygiene during and at the end of a shift.

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Kitchen SOP Checklist

Purpose

With the help of this SOP you can:- consistently prepare necessary measures to ensure performance efficiency.- create a safe, hygienic environment at all times and in accordance with all regulations.- perform all pending tasks efficiently at all times to maintain a quality standard.

Scope of Template

This SOP helps employees to carry out tasks in the catering industry correctly:1. Preparation of the kitchen2. Working hygienically3. Kitchen closing time

Preparation for Kitchen Service

The kitchen staff meets the requirements of personal hygiene and wears the necessary safety clothing.

All cooks are trained in the preparation of each dish.

The chefs are trained in the use and preparation of all appliances.

The kitchen staff is instructed before each shift and is aware of all duties and responsibilities during the shift.

Food production personnel are trained in the preparation of the desired dishes.

Kitchen staff will maintain all hygiene and safety procedures at all times.

The work area is kept clean and tidy.

All appropriate ingredients are prepared in advance to facilitate and expedite the work.

All preparations are made properly and all necessary items are stored properly until needed.

The dishes are clean, polished and undamaged.

The chef is in charge of the kitchen service.

All orders are announced and instructed by the chef.

Each dish is checked for presentation, quality and portion accuracy by the chef before leaving the kitchen.

All equipment is kept in a clean and in safe condition at all times.

Dishwashers are checked for cleanliness before use and serviced regularly.

The water is changed at least twice a day and is always at the correct temperature.

The amounts of detergent and rinse aid are used correctly.

The waste disposal is used effectively and ecologically.

Waiting staff will properly and safely clear, stack and sort dishes, cutlery and glasses.

Breakage of dishes will be noted and preventive measures taken.

Kitchen Hygiene

The employees always comply with all relevant hygiene regulations, wear a clean uniform and have a well-groomed appearance.

Employees do not wear nail polish or jewellery in the kitchen.

Staff will treat and cover any cuts that occur.

All employees wash and sterilize their hands as often as necessary.

Daily, weekly, monthly cleaning schedules are maintained in all kitchen areas.

Selected personnel will be on hand to monitor cleaning standards.

Regular checks, inspections and records of these are always kept.

All relevant refrigeration and cooking temperatures are regulated and guidelines observed at all times.

All meals are prepared and served according to specific requirements.

Only selected cleaning cloths and materials are used.

Equipment will be used and stored according to defined requirements.

The proper method of waste storage and disposal will be observed.

Kitchen Closing Procedures

The refrigerators and storage rooms will be left clean and tidy.

The floors will be properly cleaned and mopped.

The sinks are emptied and clean and the sink area is closed.

All food preparation areas will be properly cleaned.

All waste will be disposed of in a proper and environmentally sustainable manner.

Only the proper cleaning materials will be used.

All cutting boards will be properly cleaned and sterilized.

All kitchen equipment is properly cleaned and stored.

All used cloths are placed in the properly stored laundry basket and cleaned regularly.

Food will be covered, labelled and stored in a cool place.

Refrigerator temperatures will be checked upon completion.

The refrigerators and storage rooms will be locked.

All appliances (especially gas appliances) will be turned off.

The heating panels are switched off.

All frying equipment is turned off and covered.

Sockets are disconnected if possible.

Kitchen fans will be shut off at the end of the day.

Any deviation in kitchen management will be identified and corrected.

Heating, ventilation and lighting will be properly regulated.

Final security checks of doors and windows will be made and alarms activated if necessary.

All access doors will be locked and proper keys deposited at reception.

Completion

Recommendations

Overall Rating

Name and Signature of Inspector