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    Front Grill Daily Checklist: Week Ending: Store: Opening Mon Tue Wed Thur Fri Sat

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    Mohamad K El Sabeh
    The daily checklist for the front grill includes opening tasks like cleaning surfaces, checking equipment, pre-cooking products, and stocking supplies. Closing tasks involve cleaning and sanitizing all surfaces and equipment, packing away unsold food, and ensuring supplies are restocked. The checklist is to be completed each day of the week to properly open and close the front grill station.

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    Front Grill Daily Checklist: Week Ending: Store: Opening Mon Tue Wed Thur Fri Sat

    Uploaded by

    Mohamad K El Sabeh
    431 views4 pages
    The daily checklist for the front grill includes opening tasks like cleaning surfaces, checking equipment, pre-cooking products, and stocking supplies. Closing tasks involve cleaning and sanitizing all surfaces and equipment, packing away unsold food, and ensuring supplies are restocked. The checklist is to be completed each day of the week to properly open and close the front grill station.

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    FRONT GRILL CHECKLIST

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    The daily checklist for the front grill includes opening tasks like cleaning surfaces, checking equipment, pre-cooking products, and stocking supplies. Closing tasks involve cleaning and sanitizing all surfaces and equipment, packing away unsold food, and ensuring supplies are restocked. The checklist is to be completed each day of the week to properly open and close the front grill station.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    431 views4 pages

    Front Grill Daily Checklist: Week Ending: Store: Opening Mon Tue Wed Thur Fri Sat

    Uploaded by

    Mohamad K El Sabeh
    The daily checklist for the front grill includes opening tasks like cleaning surfaces, checking equipment, pre-cooking products, and stocking supplies. Closing tasks involve cleaning and sanitizing all surfaces and equipment, packing away unsold food, and ensuring supplies are restocked. The checklist is to be completed each day of the week to properly open and close the front grill station.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    of 4

    FRONT GRILL DAILY CHECKLIST

    WEEK ENDING: STORE:


    OPENING MON TUE WED THUR FRI SAT
    1 Clean & sanatise stainless steel counters
    2 Clean and sanatise all utensils
    3 Find out the number of pre-cook chickens/wings
    4 Switch on gas & light the grills
    5 Switch on oven & warmer cabinet
    6 Check all equipment is operational
    7 Pre-cook chickens & wings
    8 Enough corn on the cob stock for the day
    9 Get 3 step cleaning system in place
    10 Stock up with packaging & labels
    11 Stock up with basting sauces
    12 Stock up with correct cockery
    13 Clean chopping blocks
    14 Forks, brushes, tongs & cleaver available & sanatised
    15 Make fresh garnish
    16 Regen left over chickens first, before storing it in warmer cabinet
    17 Refuse bin clean & empty
    18 Verify opening stock from previous day
    19 Check personal appearance

    CLOSING MON TUE WED THUR FRI SAT


    1 Clean & sanatise stainless steel surfaces
    2 Pack away all sauces into clean bain maries & store in fridge
    3 Pack away & cover any pre-cook product not sold
    4 Clean grills
    5 Clean stainless steel backing
    6 Move equipment & deck scrub floor
    7 Clean extraction canopy & filters
    8 Switch off gas
    9 Switch off all equipment sauch as oven & warmer cabinets
    10 Wash all utensils & leave to soak in sanatiser
    11 Wash buckets, soak clothes in bleach
    12 Empty refuse bin & cover with lid
    13 Restock all packaging & labels
    14 Count closing stock
    SUN

    SUN

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