A meal could be delectable but it contains little or no nourishing element. Certain foods like bitter gourd may not be tasty but it has vitamins. But a meal with a delightful taste and healthy nutrients may become a disaster in disguise if it is loaded with harmful bacteria and germs. Therefore, clean your kitchen well to make sure that the meal you serve is not only flavorful but it is also healthful.
The kitchen is often referred to as the heart of a restaurant because it is in the kitchen that the menu is prepared, cooked and plated. The kitchen houses the paraphernalia for bringing to life the meal listed on the menu. If by chance any undesirable element contaminates any meal due to unclean kitchen paraphernalia, the meal will likely endanger the health of the customer; thus, it is necessary that all parts and content of the kitchen should be meticulously and regularly cleaned.
1. SAUTÉ station- This is where the complicated meals are prepared. It is equipped with a number of multiple burner gas stoves, sauté pans and tongs, working table and food racks.
2. GRILL station- This is where the grilled foods are prepared. The grill could be a charcoal-fired or gas-fired.
3. FRY Station- This is where french fries, fried onion, and fried chicken are made. This station usually has a separate freezer, working table, and tools.
4. OTHER Stations-The “kitchen line” is where “expediters” relay food orders to cooks and hand over to the waitstaff the cooked orders. This station usually holds the central freezers and refrigerators and ice holders.
So, the cleaning team in a restaurant kitchen would have to deal with the following:
1. COOKING Equipment- Gas stoves, Gas-fired grills, charcoal-fired grills, ovens, heating devises.
2. COOLING equipment-Commercial refrigerators, walk-in coolers, freezers.
3. Dishwashing Area- series of built-in lavatories with faucets, dishwashing equipment.
4. Kitchen tools and utensils (pots, pans, knives, cutters, plates, spoons, glasses,etc.)
5. Miscellaneous- Commercial ventilation hood, fixtures, tables, floor mats.
The team of cleaners does the cleaning of cooking, heating and cooling equipment while checking the food supplies. Cleaners use non-toxic materials to clean the surfaces of equipment; non-toxic materials are also used in cleaning kitchen utensils. All utensils and equipment are supposed to be ready for use at the start of serving operations in the morning. This is achieved by fixing the schedule of the cleaning teams in a way that team members would take turns to provide service within the 24 hours of a day. Cleanliness in a restaurant kitchen is so important that owners also make sure cooks and cooking staff wear clean uniforms.