24 Hour Kitchen Repair - Emergency Call Out

Establishing an opening checklist for your commercial catering business is the best way to organise your kitchen for the shift ahead. Opening and closing checklists state the individual tasks that need to be done before your catering business respectively opens and closes for the day or shift; they can be as detailed or as direct as you wish.Though this checklist offers some areas to manage in your morning preparation, your checklist and order of tasks should be personalised to your business.

Writing up your checklist and making it readily available for staff members to see will ensure all team members can confidently get involved in their delegated roles.

1. Firstly, turn on utilities and any cooking equipment that needs pre-heating, such as ovens or fryers, for the shift ahead. Keep in mind energy efficiency, however, and avoid pre-heating any equipment that will not be used in the first shift.
2. An inspection of the closing procedure should be carried out, this includes checking all surfaces, utensils, and appliances have been cleaned and your kitchen is prepared for the ensuing day.
3. Review staff appearance and ability to perform their jobs.
4. Ensure all appliances are in good working order, including temperature checks of refrigeration equipment. Simple troubleshooting checks should be carried out if anything seems amiss.
5. Checking for pest activity, particularly in areas that hold food or waste.
6. Accepting any food deliveries, before restocking and managing storage for the day ahead; this includes but is not limited to food and beverages, bathroom supplies, and kitchen utensils.
7. Carry out any food prep for the shift ahead.
8. Check the schedule for the day, and make any menu revisions.

Just like an opening procedure, your closing procedure will ensure your kitchen is organised, clean and hygienic, and ready for its next shift. Opening and closing checks are moreover great ways of maintaining kitchen equipment, prolonging their life cycles, and even spotting any problems in the running of them.

1. Ensure utilities and equipment are turned off, or otherwise put into night mode, and equipment is cleaned and sanitised and any used cloths or towels are put aside for cleaning, before being replaced.
2. Floors should be swept, mopped, and sanitised.
3. Food must be correctly and safely stored away, including labelling any freshly made items by name and use by dates; utensils, glassware, or any other kitchenware should also be properly stored away.
4. Any food or beverages past their use by date must be thrown out, and fridges reorganised in light of this (restocked, with food items which have a shorter use by date moved to the front of the fridge).
5. Bins emptied and new bags put in.
6. Check the day’s revenue and receipts of sales - safely store these, before locking till.
7. Set any security alarms and lock up premises.

An opening and closing checklist for your commercial kitchen can streamline the overall operation of your catering business; these checklists are free, quick, and easy to create – with endless benefits.

Opening and closing checklists allow your kitchen to establish a routine before and after its operation – meaning you’re prepared for service with all the important tasks done. This extra organisation will result in a refined service and experience for your staff and customers – removing any last-minute rush to restock food items or cater for special requirements, for instance. Through an emphasis on cleaning and sanitation, or food preparation and storage, a checklist can help your kitchen align with any Food Standards Agency (FSA) rulings. Your company will benefit from increased customer satisfaction from their excellent dining experience.

By laying out task checklists for all staff to see, human error, such as forgetfulness, is minimised, whilst staff productivity is increased; team members understand and are reminded of their duties. This also helps to hold staff accountable if things go wrong.

Finally, a checklist that includes the cleaning and maintenance of catering equipment can help to prevent any equipment problems, or notice quickly when things do go wrong – allowing your kitchen to act upon this and avoid any major interruptions.