SOP – Kitchen / F&B Production – Kitchen Closing Duties

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Kitchen Closing Duties or Kitchen Shift End Task

After a long day of preparing food and serving customers, it is important for the kitchen staff to properly close down the kitchen. This not only ensures the safety of the staff and the cleanliness of the kitchen but also sets the stage for a successful start to the next day.

Some of the key closing duties for the kitchen staff include properly storing and labelling all food items, cleaning all cooking equipment and surfaces, and disposing of any waste or garbage. It is also important to double-check that all equipment is turned off and that the kitchen is secure before leaving for the night.

By following these closing procedures, the kitchen staff can ensure that they are providing a safe and sanitary environment for themselves and their customers, while also setting themselves up for a successful start to the next day’s operations.

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 hotel’s standard and make sure that all crucial tasks are 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 should be 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.  The 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 for checking and ensuring that 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?

SOP Number: Kitchen / F&B Production SOP – 3
Department: Kitchen / Food Production - Kitchen Closing Duties
Date Issued: 10-Sep-2018
Time to Train: 30 Minutes
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