Name

[Your Name]

Date

April 8, 2058

Restaurant

[Your Company Name]

1. Hygiene and Sanitation

• Handwashing procedures and frequency.

• Proper use of gloves and other personal protective equipment.

• Cleaning and sanitizing surfaces and utensils.

2. Food Handling and Storage

• Proper food temperatures for storage and cooking.

• FIFO (First In, First Out) method for inventory rotation.

• Safe thawing practices for frozen foods.

3. Knife Skills and Safety

• Correct knife handling techniques.

• Importance of maintaining sharp knives.

• Safe storage and handling of knives.

4. Cooking Techniques

• Understanding cooking times and temperatures.

• Mastery of different cooking methods (grilling, sautéing, baking, etc.).

• Consistency in food preparation.

5. Menu Knowledge

• Familiarity with the entire menu.

• Ability to describe dishes to customers.

• Understanding dietary restrictions and special requests.

6. Communication in the Kitchen

• Effective communication with team members.

• Use of kitchen lingo and abbreviations.

• Reporting issues promptly to the head chef or supervisor.

7. Time Management

• Prioritizing tasks during peak hours.

• Efficient multitasking skills.

• Meeting deadlines for food preparation.

8. Equipment Handling and Maintenance

• Proper use and care of kitchen equipment.

• Reporting malfunctioning equipment.

• Regular cleaning and maintenance schedules.

9. Safety Protocols

• Fire safety procedures.

• Emergency exit locations.

• Handling and disposal of hazardous materials.

10. Team Collaboration

• Supporting colleagues during busy periods.

• Clear communication with front-of-house staff.

• Resolving conflicts professionally