Restaurant Cleaning Checklist: Daily Kitchen Duties

A focused daily kitchen cleaning routine covering food-contact surfaces, cooking equipment, wash areas, cold storage, floors, waste, and maintenance reporting.

Category: Hospitality & Food Service
Subcategory: Restaurants & Cafes

CleaningDailyKitchen

Checklist

10 items

Step 1: Clean and sanitize prep surfaces
Step 2: Wash, dry, and store utensils and tools
Step 3: Clean grills, fryers, ovens, and stovetops
Step 4: Empty grease traps if required
Step 5: Sweep and mop kitchen floors
Step 6: Clean walk-in cooler and freezer surfaces
Step 7: Sanitize sinks and dishwashing area
Step 8: Remove trash and recycling
Step 9: Restock cleaning supplies
Step 10: Report pest, maintenance, or equipment issues

Completed by:

Date:

Notes

Who should use this checklist?

Kitchen managers, chefs, porters, and closing cooks can use this list to divide cleaning by station. The manager should add site-specific chemical, personal protective equipment, and equipment lockout procedures.

When should it be completed?

Clean as you go during prep and service, then complete the full checklist when each station shuts down. Schedule separate periodic deep cleaning for ventilation, drains, walls, storage, and manufacturer-required equipment care.

How to use the checklist

Assign each station before the close and make the final reviewer clear.
Follow label directions, required contact times, and food-contact rinse procedures for every product.
Log pest evidence, grease issues, leaks, and damaged equipment for corrective action.

Commonly missed tasks

Handles, controls, undersides, wheels, and the floor beneath movable equipment
Restocking sanitizer, towels, gloves, and other cleaning supplies for the next shift
Separating routine cleaning from repairs or pest-control follow-up