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Kitchen training

1. Orientation and Introduction

Familiarize staff with the kitchen layout

Introduce team members and their roles

Discuss the restaurant's mission and values

Review kitchen policies and procedures

2. Safety and Sanitation

Explain food safety guidelines and regulations

Demonstrate proper handwashing techniques

Train on the use of personal protective equipment (PPE)

Review cleaning and sanitizing procedures for kitchen tools and surfaces

3. Equipment Training

Provide an overview of kitchen equipment and tools

Demonstrate safe operation of cooking appliances (ovens, grills, fryers, etc.)

Train on the proper use of knives and cutting tools

Explain maintenance and cleaning of equipment

4. Food Preparation Techniques

Teach basic cooking methods (boiling, baking, grilling, etc.)

Demonstrate proper knife skills and cutting techniques

Train on portion control and presentation standards

Discuss menu items and preparation methods for each dish

5. Inventory and Stock Management

Explain inventory tracking and ordering procedures

Train on receiving and storing food products

Discuss FIFO (First In, First Out) inventory management

Review portioning and waste management practices

6. Time Management and Efficiency

Discuss the importance of timing in food preparation

Train on multitasking and prioritizing tasks during service

Implement systems for efficient workflow in the kitchen

Encourage communication and teamwork among kitchen staff

7. Quality Control and Feedback

Establish standards for food quality and presentation

Train staff on how to taste and assess dishes before serving

Encourage constructive feedback among team members

Review procedures for handling customer complaints regarding food quality

8. Continuous Improvement

Schedule regular training refreshers and skill assessments

Encourage staff to share ideas for improving kitchen operations

Stay updated on culinary trends and techniques

Foster an environment of learning and development within the team

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