Kitchens are a magical place. It sounds childish, but indeed they are, figuratively. Kitchens are where talented cooks and chefs prepare the mouthwatering dishes that we all love. As a restaurant manager, you should see your kitchen as a magical place. That’s because it’s where the magic happens in your restaurant, preparing the best delicacies that your menu offers for your customers. However, you can’t consider your commercial kitchen magical if it’s untidy and unsanitized. That’s against food safety protocols, and that can put your restaurant business in hot water. So, see to it to set up a cleaning routine for your kitchen. Our Kitchen Cleaning Schedule Examples can help you do that!
A kitchen cleaning schedule is a document that shows what time of the day or week a kitchen staff must clean their kitchen. It doesn’t just show what time they should clean. It also shows a cleaning checklist about what type of cleaning and sanitation they must do in each given period. As a restaurant manager, this is the schedule you need to ensure the healthy maintenance of your kitchen.
If you’re new in the restaurant business, you should know that deep cleaning kitchens is crucial. It’s a requirement that every food establishments must follow. So, here we’ll show you a kitchen deep cleaning checklist that you should add in your daily cleaning schedule.
Creating a kitchen cleaning schedule is just like creating a house chore chart. But because it’s for your restaurant business, you need to follow these steps for it to be effective.
You can’t create a cleaning schedule without identifying the areas of your kitchen. So make sure to list them down. In doing so, you can formulate a better and organized cleaning procedure.
Food safety is the main purpose of imposing a kitchen cleaning chart schedule. And that’s why you must prioritize sanitizing areas that are constantly in contact with foods. Examples of these are ovens, fryers, fridges, and storage rooms. Make them a primary cleaning task in the schedule. You can do that by listing them as the schedule’s first tasks.
Never set the cleaning schedule in peak hours. Your kitchen staff will be very busy in those hours due to many customers. Don’t worry, though. They will be observing the Clean As You Go or CAYGO method as they work. So instead, set the cleaning schedule in non-peak hours.
Your head chef will be responsible for following the schedule. Plus, he or she is more knowledgeable about the kitchen operations. That said, you should consult with your head chef about the schedule. He or she might be able to add or change something in it for the better. After that, the schedule will be a part of the kitchen staff’s kitchen duties checklist.
According to the UK Commercial Cleaning Solutions, food establishments must deep clean their kitchens every six months.
Yes. The acidity of vinegar is strong enough to remove grease. But it still needs the help of soapy water.
In general, cleaning has six basic phases, and these are:
Your kitchen is among your restaurant’s main assets. It plays an important role in establishing an excellent reputation for your business. Even though your customers can’t see the state of your kitchen, it’ll reflect on the food that you serve them. So take good care of your kitchen by creating a cleaning schedule for it. For your convenience, make it using our Kitchen Cleaning Schedule Templates!