How to maintain the staff kitchen

This 'How to' is designed to ensure that our staff kitchen remains clean, tidy and respectable.

all staff must ensure the required level of quality for this procedure is maintained at all times and that all staff, contractors and suppliers that this procedure affects are aware and trained.

PROCEDURE

Our staff kitchen is a small space and used by many. We all need to do our bit to ensure it is always left nicely for the next person.
Always return all restaurant plates/cup/glasses to kitchen at the end of your break
Always hand wash all your own plates before the end of your break
Wipe the table at the end of your break
Empty your locker at the end of the shift. Belongings cannot be left in lockers overnight.
The PM DUTY MANAGER must remove fruit bowl at the end of the night
The PM DUTY MANAGER must close locker doors when they leave
The NIGHT MANAGER must open all lockers and empty

Introduction
Standards