When running a restaurant, one of the dreaded tasks by owners and chefs is keeping it clean to highest standards. With tons of activities that are happening at once, performing cleaning on a regular basis could be overwhelming. This is true especially if you do not have a system to follow. Still, no matter how demanding and time-consuming this task can be, it can’t be overlooked.
In an effort to maintain the commercial kitchen’s high hygiene standards, you must be partnering with Glasgow pest control services to prevent any presence of pests in the kitchen.
The least thing that you want to happen in your restaurant are diners filing a complaint about a foreign object found in their food. This is a nightmare among any restaurateurs.
On top of that, you need to prepare a list that’s outlining how you will keep the restaurant kitchen tidy and clean. There are tasks that ought to be done few times in a day, others have to be done weekly or even monthly. And these are the things that we will be discussing today.
Kitchen Items to be Cleaned after Shift
These tasks are actually commonplace among kitchen staffs and cooks. Oftentimes, they have subconsciously worked to their schedule and will have it done in a timely fashion. Some of the tasks that fall under this include:
- Brushing of grill in between cooking of fish, poultry and red meat
- Wiping down prep and line areas
- Switching cutting boards
- Changing the cleaning rags and sanitizing water
- Emptying the trash bins
Every Day Tasks
In an effort to save time and money, there are restaurants that hire cleaners who will come at night to ensure that the kitchen space is clean to the highest standards and is ready again for next day of service. These people are sometimes called as “night porters” whose only responsibility is making the kitchen spic and span. Their jobs include but not limited to the following:
- Cleaning out grease traps
- Changing foil linings of range, flattops and grill
- Washing the can opener
- Running hood filters in the dishwasher
There are duties that can be put on rotation in the span of a week so by that, every shift will get equal amount of side work. Tasks similar to emptying reach-in coolers and washing and sanitizing them, deliming faucets and sinks, cleaning coffee machine, cleaning the ovens, sharpening the knives and oil casting iron cookware are only few good examples of tasks that can be done on a weekly basis.