Kitchen SOP Checklist

Use the Kitchen SOP Checklist to prepare for kitchen services, covering food safety, cleanliness, closing procedures, and equipment maintenance protocols.

Kitchen SOP Checklist



Preparation For Kitchen Service

1. Do all kitchen personnel meet the expected requirements of personal hygiene and wear the correct uniform and safety clothes? 


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2. Are chefs familiar with the preparation of the different dishes? 


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3. Are chefs familiar with all the equipment needed in preparation?


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4. Are all chefs briefed before each shift and clear on their duties and responsibilities for service? 


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5. Are food production personnel fully competent in the preparation of the required dishes? 


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6. Do they adhere to all hygiene and safety procedures at all times?


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7. Is their work area clean and tidy at all times? 


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8. Do they assemble all appropriate ingredients in advance to ensure efficiency and work productivity? 


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9. Are initial preparations completed efficiently and items stored correctly until required?


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10. Is the crockery correct, clean, polished, and not damaged? 


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11. Did the senior chef lead kitchen service in the past? 


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12. Are all orders dictated by the chef?


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13. Is every dish checked by the senior chef before leaving the pass for presentation, quality, and portion accuracy? 


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14. Is equipment kept in a clean and safe state at all times? 


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15. Are dishwashing machines checked for cleanliness before use and maintained?


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16. Is the water changed at least twice a day and is it at the correct temperature at all times? 


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17. Are correct quantities of detergent and rinse aid safely used? 


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18. Are waste disposal facilities effectively used?


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19. Do waiting staff correctly and safely clear, stack, and sort crockery, cutlery, and glasses? 


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20. Are breakages recorded, and are careless breakages noted, with appropriate action taken?


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Kitchen Hygiene

1. Do employees adhere to all relevant hygiene regulations, wear a clean uniform, and have a fresh, well-groomed personal appearance?


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2. Do employees refrain from wearing nail varnish or jewelry in the kitchen? 


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3. Do employees treat and cover all cuts?


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4. Do employees wash and sterilize their hands as often as required? 


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5. Are daily, weekly, monthly, and deep cleaning schedules for all kitchen areas displayed and adhered to? 


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6. Are designated personnel allocated to monitor cleaning standards on a daily basis?


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7. Are regulatory checks, controls, and records maintained? 


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8. Are all refrigeration, cooking, and holding temperatures monitored as required? 


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9. Is all food prepared and served in line with defined requirements?


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10. Are only designated cleaning cloths and materials used? 


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11. Is all equipment handled and stored in line with defined requirements? 


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12. Is the correct method followed for waste storage and disposal?


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Kitchen Closing Procedures

1. Are all fridges and storage areas left in a clean, tidy manner? 


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2. Are floors thoroughly cleaned and mopped? 


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3. Are all sinks empty and cleaned, and is the wash-up area closed?


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4. Are all food preparation and production areas cleaned? 


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5. Is all rubbish removed and disposed of correctly? 


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6. Are only the correct clothes and cleaning materials used for cleaning?


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7. Are all chopping boards cleaned and sterilized? 


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8. Is all kitchen equipment safely and correctly cleaned and stored in the correct place? 


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9. Are all used clothes removed from the laundry, and are cleaning agents stored correctly?


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10. Are all food items correctly covered, labeled, and placed in the appropriate fridge/storage areas? 


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11. Are all fridges working and operating at the correct temperatures? 


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12. Are all fridges and storage areas locked?


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13. Is all gas equipment switched off? 


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14. Are hot plates and salamanders turned off? 


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15. Are fat fryers turned off and covered?


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16. Are power points disconnected where necessary?


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17. Is the extraction fan switched off? 


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18. Are any deviations identified and rectified?


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19. Is heating, lighting, and ventilation attended to as appropriate? 


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20. Is a final security check of doors and windows carried out, and alarms set as required? 


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21. Are all appropriate access doors locked, and are the keys deposited at reception?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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