Kitchen Opening and Closing Procedures

Write opening and closing procedures for a restaurant kitchen with station checks, equipment steps, handover notes and a sign-off sheet.

Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made

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[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it (what [VERIFY] means).

Write opening and closing procedures for my kitchen. Layout and stations: [STATIONS]. Main equipment (ovens, fryers, grills, dishwasher, fridges): [EQUIPMENT_LIST]. Opening time for service and closing time: [SERVICE_TIMES]. Number of staff on shift: [STAFF_COUNT]. Past problems at open or close: [PAST_PROBLEMS].

Produce two checklists in table form with the columns Order, Task, Station, Who, Time target, Initials. The opening list should work backward from service and include checking walk-in and fridge temperatures against our own written limits, equipment start-up, station set-up, sanitiser buckets, hand wash stations, delivery checks, and the day's prep list. The closing list should include food storage and labelling, cleaning in a logical order, equipment shut-down steps as per the manufacturer, waste and recycling, floor, locking up, and a handover note for the morning.

Add a manager sign-off section with a space for exceptions and a place to report broken equipment. Check the opening checklist adds up to the time available by summing minutes, and flag any task needing two people.

Safe temperatures, cleaning chemicals, gas and fire safety steps must follow local regulation and manufacturer instructions, so mark each as [VERIFY] and do not invent temperature limits or legal requirements. This is general information, not a compliance certificate.

Do not invent equipment that is not on my list.

Add a worked example with invented figures: 14 opening tasks totalling 95 minutes with service at 11:30 and a 15 minute buffer, and find the latest arrival time.

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