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Closing Time


Closing down a commercial kitchen at the end of a long night should follow a routine. After putting out exquisite food through two or three meal rushes, the kitchen’s closing ceremony is vitally important to ending the night right and putting the kitchen in a great position to start the next day.

Below is our Kitchen Closing Check List.

Restaurant Kitchen items to clean after each cooking shift (breakfast, lunch, dinner)

  • Clean the fryers
  • Brush the grill
  • Empty sanitizing buckets
  • Put all cleaning rags in dirty laundry
  • Put all aprons and chefs’ coats in laundry (not with cleaning rags)
  • Wash and sanitize all surfaces (cutting boards, reach-in, line, prep tables)
  • Empty steam table and clean
  • Wash meat and cheese slicer after each use
  • Cover all bins in reach-in cooler with plastic wrap
  • Wash floor mats
  • Sweep and mop the kitchen floor
  • Sweep walk-in refrigerator

Daily Restaurant Kitchen Cleaning List

  • Clean out grease traps
  • Change foil linings of grill, range and flattops
  • Wash the can opener
  • Run hood filters through the dishwasher

Weekly Restaurant Kitchen Cleaning List – these duties can be rotated throughout the week

  • Empty reach-in coolers and wash and sanitize them
  • Delime sinks and faucets
  • Clean coffee machine
  • Clean the ovens. Be sure to follow the manufacturer’s instruction on this particular job.
  • Sharpen knives (okay, not cleaning, per se, but needs to be done)
  • Oil cast iron cookware
  • Use drain cleaners on floor drains

This list is not an exhaustive list, but it should provide a good start. Each operation, depending on its kitchen and food offerings, will differ slightly.

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