I was closing barista, moved to opening shift, and honestly opening is easier!
Basically, do what you do at night backwards. I start by unsetting the alarm, turning on some lights, turning on my ovens, setting the safe. Then, I take temps, count tills, count safes, set up pastry case, and count milks. Rotate pastries and sandwiches (if that’s an opening task at your store). After that help the barista with backups/restock/etc. Once it’s time to open, turn on the rest of lights, turn on music, and unlock the doors. I usually double check the cafe/RtDE/impulse once we are open and make sure everything clean and what not.

I’m sure our stores are different, but I hope this helps! Don’t sweat it too much, you’ll be fine!