Commercial Kitchen Cleaning

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Commercial Kitchen Cleaning

July 4, 2014
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Components

Because each restaurant kitchen is different, no cleaning checklist will be alike. But in general, a dishwasher is usually responsible for cleaning pans and utensils, then cleaning and sanitizing the dish cleaning area. Food preparation workers clean sinks, cutting boards and other food contact surfaces. They also wipe down food storage areas and thoroughly clean equipment such as meat slicers and mixers. Line cooks clean and sanitize their work areas. Cooks also clean fryers, grills and ventilation filters. More generic duties such as taking out trash, sweeping and mopping floors and wiping down storage shelves might be split among various employees. A daily cleaning checklist should also include space to add additional duties that are usually handled weekly or monthly.

Implementation

It is the manager’s responsibility to ensure that restaurant kitchen cleaning checklists are followed and all work completed correctly. Set up a training schedule for all new employees. Monitor their progress until they demonstrate they can perform all cleaning tasks properly. Keep the checklist up-to-date. If you add an additional duty, specify which employee is responsible for completing it. The final step on the cleaning checklist should be an inspection performed by the manager on duty. If that’s your job, look for things employees are likely to miss. Typical problem areas include spaces behind and under equipment, walls, and parts of appliances which are not readily visible.