Kitchen staff
Preparation and Setup
- Inspect all produce and proteins for freshness.
- Check expiration dates on packaged goods.
- Store perishables in appropriate temperature zones.
- Ensure dry goods are sealed and stored in a cool, dry place.
- Collect knives, cutting boards, pots, and pans.
- Ensure all tools are clean and in good condition.
- Gather measuring cups, spoons, and mixing bowls.
- Confirm availability of any specialty equipment needed.
- Use approved cleaning solutions for surfaces.
- Wipe down all counters, tables, and cutting boards.
- Sanitize knives and equipment before use.
- Allow surfaces to air dry after cleaning.
- Wash vegetables and fruits thoroughly under running water.
- Chop ingredients according to recipe specifications.
- Measure out spices and dry ingredients accurately.
- Keep prepared ingredients organized in containers.
- Arrange tools and ingredients within easy reach.
- Set up a designated area for each task.
- Ensure pathways are clear for movement.
- Group similar tasks together to minimize movement.
- Review stock levels of all key ingredients.
- Make a list of items that need to be replenished.
- Communicate shortages to the purchasing team.
- Prioritize items based on menu needs.
- Use waterproof labels for all containers.
- Include the date of preparation and contents.
- Store older items in front for easy access.
- Ensure labels are clear and legible.
- Set ovens to designated temperatures as per recipes.
- Preheat grills and frying equipment in advance.
- Check settings on all cooking appliances.
- Allow sufficient time for equipment to reach temperature.
- Calibrate thermometers to ensure accurate readings.
- Set timers for dishes that require precise cooking times.
- Test equipment functionality before use.
- Keep spare batteries or backup timers handy.
- Wash and cut herbs, citrus, or vegetables for garnish.
- Prepare sauces or dips that accompany dishes.
- Keep garnishes stored in a cool place until needed.
- Ensure garnishes match the presentation standards.
- Mix sauces and dressings according to recipes.
- Portion out into containers for easy access.
- Label and date all prepared sauces.
- Store in refrigerator until required.
- Arrange all ingredients in their respective containers.
- Keep similar items grouped together.
- Place commonly used items at the front.
- Ensure a clean and organized layout.
- Stock cleaning supplies in a designated area.
- Check that all tools are in working condition.
- Organize supplies for easy access during busy times.
- Keep a checklist of supplies to monitor inventory.
- Hold a brief meeting to discuss the menu.
- Highlight any special dishes or dietary requests.
- Ensure all staff understand their roles for the day.
- Encourage questions and clarifications from team members.
- Inspect floors for spills or obstructions.
- Ensure all exits and pathways are clear.
- Check that fire extinguishers are accessible.
- Look for any equipment malfunctions or hazards.
Use in Manifestly