Perishables Stocking Checklist
Steps a sous chef or kitchen manager runs each time a perishables delivery arrives — from temperature check at the dock through walk-in storage, FIFO rotation, and variance logging. Designed for full-service restaurants and small chains receiving from Sysco, US Foods, PFG, or ...
5 sections
19 steps
1
Receiving the Delivery
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Stage the receiving area before the truck arrives
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Probe-check temps on TCS items
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Match invoice line items to the PO
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Inspect produce, proteins, and dairy for quality
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Decide whether to accept or reject the load
2
Reject and Credit Process
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Photograph the rejected items on the dock
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File the credit request with the distributor rep
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Adjust the prep list around the shorted items
3
Walk-In Storage and Rotation
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Date-label every case and pack with use-by
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Rotate FIFO with older stock pulled forward
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Shelve raw proteins below ready-to-eat items
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Move frozen goods to the freezer within 15 minutes
4
Inventory and Cost Tracking
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Enter received quantities into MarginEdge or R365
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Flag price variances above 10% for the chef
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Update par sheet for tomorrow's order build
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Pull and discard items past the use-by date
5
Walk-In Maintenance and Sign-Off
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Log walk-in and reach-in temps on the cooler chart
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Wipe down shelves and sweep walk-in floor
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Manager sign-off on the receiving record
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Sections
5
Steps
19
Category
Restaurant
Price
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