with health and safety regulations and maintain a clean and sanitary environment throughout the restaurant
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
register and time sheets daily Control of equipment (clean and in working order) Hygiene - promot health and
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety
upon their departure
Estimate future needs for goods, equipment, and cleaning products. Ensure compliance with sanitation and
Estimate future needs for goods, equipment, and cleaning products. Ensure compliance with sanitation and
processing check as follows: dishwash / cage (cleaning, equipment in excess …) trolley count bondstore