Free flowchart template · Food service
A kitchen prep and service flowchart shows the order of work in a restaurant or cafe kitchen on every shift, and who does each part. It covers fridge and freezer temperature checks, prep to the list, labelling, cooking to temperature, keeping allergen orders separate, the pass, service and the clean-down after close.
Updated November 2026 · Opens in Wikidoc as a process map · Free to use, don’t resell
The template opens as a process map, laid out with its lanes, steps and decisions, ready to edit.
Rename the lanes to your team’s roles, change the questions to match your rules, and add or remove steps.
Attach your SOPs and checklists to the steps, so whoever does the work can open the instructions from the map.
This works on the Free plan: up to 10 process maps from templates, free forever.
For food service:How Wikidoc works for restaurants, cafés and pubsHigh-turnover teamsMulti-location businesses
Procedure
1Keep the allergen matrix current
2Check deliveries and substitutions
3Ask every guest about allergies
SOP
Keep allergic guests safe from order to plate.
PDF · Word
Procedure
1Start cooling straight away
2Cool it fast
3Probe and record
SOP
Cool cooked food fast and reheat it to a safe temperature.
PDF · Word
Arrival
Disarm the alarm with your own code and walk the whole site
Turn on the lights, ventilation and extraction hoods
Check and record every fridge and freezer temperature on the temperature log
Checklist
Temperatures, stock, cleaning, cash and lock-up, front and back.
PDF · Word · CSV
Procedure
1Check the delivery matches the order
2Check temperatures
3Check packaging and dates
SOP
Check temperatures, packaging and dates before accepting deliveries.
PDF · Word
Log
Record fridge, freezer and hot-holding temperatures each day.
PDF · Word
Prep areas
Clean, then sanitise every food-contact surface
Wash and sanitise cutting boards, knives and utensils
Take apart, clean and sanitise the slicers and food processors
Checklist
Cleaning by station, after every service, weekly and monthly.
PDF · Word · CSV
A diagram of the order kitchen work happens in on a shift, from checks and prep to service and cleaning, with who does each step.
Cross-contact is one of the main food safety risks in a busy kitchen. A separate path makes the extra steps, clean equipment and a flagged plate, impossible to skip.
Yes. New staff can open each step in Wikidoc and read its details, then follow the linked procedures. Check it matches your own food safety plan first.
Yes. It opens in Wikidoc on the Free plan, which allows up to 10 process maps from templates, free forever.
The operations management platform for SMEs that turns the way they work into a documented, repeatable, and teachable system.
