This document provides a checklist for an IRD (In-Room Dining) team to prepare for their shift. It includes over 30 items to check including: logging attendance, checking communications, ensuring 86 items and chef specials are updated, checking for VIP orders, maintaining cleanliness, checking temperatures and inventory levels, and ensuring equipment is ready. The goal is to prepare all items consistently and efficiently to facilitate smooth service delivery.

1. I R D CHECKLIST
Hazem Saleh

2. Importance! - To prepare all mise en place consistently and
in a timely manner, in order to facilitate an efficient service
delivery
Log in the attendance sheet

3. Check the communication board for update
(VIP in house, special of the day, briefing points)

4. Check for the 86 items for R&B and update the AYS together
with IRD team and chef specials of the day

5. Check and update the shift hand over (special guest request,86
items special of the day)

6. Check if there
are any
standing orders
the need to be
punch in your
shift (door
knob)

7. Maintain office
cleanness (files, floor,
computer &cleaning
the board)

8. Check and follow up all
forms that request to
photo copy (Financial
report, test panel, void
report, complementary
report)

9. Check and post the pending (guest doorknob, amenity
requests)

10. We need to check all Cash revenue and checks need to
dropped to our General Cashier after shift hand over

11. Check for proper
Cashier handover
before System cut off
time 03:00 in the
morning

12. Check bread required, labels for the day and expiry dates and
color codes

13. Check cleanliness
of the area (bread
section, hot
cupboard rack,
and hot pass area.

14. Check standing
order list, in case
any doubt
communicates
with kitchen,
artisan

15. Check there enough
condiments pre
prepared

16. Check for any V.I.P
orders, communicate
with (shift in charge),
Chef and Managers for
prior preparation to
avoid any delay

17. Check hot boxes are cleaned and connected to electrical cables

18. Check all the orders go on time (delivery time given by the
order taker)

19. Maintain the quality of the food by practicing food holding
temperature for all the hot and cold foods

20. Check cleanness
of glassware and
arrange
accordingly

21. Check all fridges
stock follow FIFO
system, labeled
(Dairy and Juice
and all opened
items)

22. Check not available
items to be update
on the board and
follow up with
stores

23. Check micros terminal for printer roll and ribbon

24. Check all food items must
with cling film and label

25. Check bar
cleanliness, Deep
cleaning as per the
weekly schedule

26. Check the
expiry date of
all items

27. Check and update the temperature records of the fridges
(Mandatory)

28. Daily inventory need to be done before raised the requisition

29. Check all
transfers
shall submit
to cost
control
before shift
finish

30. Check cleanliness of
all Shelves and Linen
Container

31. Check trolley wheels are working properly, cleaned and free of
any debris

32. Check all racks kept in the designated at dish washing area

33. Check there is enough wiping cloth, hairnet, fresh lime

34. Check all paper towel dispenser are full Check all the dustbin need to be empty whenever full by
Steward

35. Check ice/wine bucket polished and organized Check all trolley ready with standard set up (cutlery and
crockeries)

36. Check any
engineering
work and
make work
orders