Kitchen Closing Duties or Kitchen Shift End Task

 

Kitchen Closing Duties or Kitchen Shift End Task

SOP Number: Kitchen / F&B Production SOP – 3

Department: Kitchen / Food Production - Kitchen Closing Duties

Time to Train: 30 Minutes

Purpose of this SOP:

This kitchen standard operating procedure or policy is to carry out all kitchen closing duties efficiently and effectively at all times, to ensure the safety and security of personnel, the premises and stock. The Kitchen Closing duties SOP helps to achieve the hotels standard and make sure that all crucial tasks are is done correctly at the F&B production department.

Kitchen Closing Standard Procedures:

1) Ensure that all kitchen areas are fully cleaned prior to closing:

1.      Make sure that the fridges and storage areas are left in a clean, tidy manner.

2.      Floors are thoroughly cleaned and mopped.

3.      The kitchen sinks are empty and cleaned and the wash-up area is closed.

4.      The food preparation and production areas are cleanly maintained at all times.

5.      All the accumulated rubbish is removed and disposed of correctly.

2) Clean and store all kitchen utensils and equipment correctly:

1.      Only the correct clothes and cleaning materials are used for cleaning.

2.      Chopping boards used at all stations should be cleaned and sterilized.

3.      Kitchen equipment should be safely and correctly cleaned and stored in the correct place.

4.      The cleaning clothes should be sent to the laundry for washing and cleaning agents are stored correctly.

3) Store all food items correctly:

1.      Make sure that the food items are correctly covered, labelled and placed in the appropriate fridge/storage areas.

2.      Fridges used in the kitchen area should be working and operating at the correct temperatures.

3.      The fridges, storage and supplies areas should be properly locked.

4) Ensure that all appropriate kitchen equipment is switched off:

1.      All gas equipment is switched off.

2.      Hot plates and salamanders are turned off.

3.      Fat fryers are turned off and covered.

4.      All power points and outlets are disconnected, where necessary.

5.      Extraction fan must be switched off.

5) Conduct final checks to ensure all closing duties are completed:

1.      Designated personnel ensure that all closing duties are completed.

2.      Any deviations are identified and rectified.

3.      Heating, lighting and ventilation are attended to as appropriate.

4.      Final security check of doors and windows is carried out and required alarms are set, as required.

5.      All appropriate access doors are locked and the keys are deposited at the security desk or time office.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. Who is responsible to check and ensure if all area is clean before closing?

Q3. Explain how to check if the food items are stored correctly?

Q4. Who is responsible to check and ensure that all equipment is switched off?

Q5. How to ensure that all closing duties are completed?