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Kitchen training

1. Orientation and Introduction

Familiarize staff with the restaurant’s mission and values.

Introduce kitchen staff and their roles.

Provide an overview of the kitchen layout and equipment.

2. Kitchen Safety and Hygiene

Review proper handwashing techniques.

Train on the use of personal protective equipment (PPE).

Discuss food safety standards and cross-contamination prevention.

Conduct a fire safety training session.

Explain proper lifting techniques to avoid injuries.

3. Equipment Operation

Demonstrate the operation of essential kitchen equipment (ovens, grills, fryers, etc.).

Train on the proper cleaning and maintenance of kitchen tools and appliances.

Review safety features and emergency shut-off procedures for equipment.

4. Food Preparation Techniques

Teach knife skills and safe handling practices.

Review basic cooking methods (boiling, sautéing, grilling, baking).

Practice portion control and plating techniques.

5. Recipe Familiarization

Provide a comprehensive overview of the menu items.

Conduct hands-on training with signature dishes.

Discuss ingredient sourcing and quality standards.

6. Cooking Procedures and Timing

Train on standard operating procedures for each station.

Discuss the importance of timing and coordination during service.

Conduct practice runs to simulate peak service conditions.

7. Quality Control

Teach how to assess and maintain food quality.

Discuss presentation standards and portion sizes.

Review procedures for handling food returns and complaints.

8. Teamwork and Communication

Emphasize the importance of communication in the kitchen.

Conduct team-building exercises to foster collaboration.

Review the chain of command and reporting protocols.

9. Continuous Improvement

Encourage feedback from staff about training effectiveness.

Schedule regular refresher courses and skill assessments.

Implement a system for ongoing education and culinary development.

10. Evaluation and Certification

Conduct practical assessments to evaluate skills learned.

Provide certificates or acknowledgments of completion.

Set goals for future training and development opportunities.

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