The sous chef is the overseer of the kitchen. He is responsible for making sure that everyone underneath him is doing their jobs, and that includes cleanup at the end of a shift. The main goal is to ensure that the commercial kitchen is completely clean for the next chef to use it. The next chef should feel like she is coming into a brand-new, untouched kitchen. Cleaning the commercial kitchen means dividing the job into five segments: dishes, floors, cooking areas, tables and trash.
Instructions
1. Clean the dishes and sink area. Stack your dishes in an assembly line next to the sink. Spray each dish with the hot jet to remove all large pieces of food. The excess food should go down the garbage disposal. Wash each dish with a green pad in the first sink of hot soapy water; then rinse the dish in the hot-water sink. Finally, dunk each plate into the third sink, which should be cold water with a sanitizing solution added. Load the dishes in the staging area to drip dry. When the dishes are dry, replace them on the proper shelves (pots, plates, cups and utensils).
2. Clean and sanitize the tables, cutting boards and counter tops. Spray the surfaces with the same sanitizing solution that is used for the dishes. Wipe the surfaces thoroughly with a slightly damp rag. Be sure there are no fluids left on the surface where food will be chopped and prepared the next day.
3. Wipe the ovens with a sponge or green scrubbing pad, soap and water. Turn the grills on so they are hot, and then scrub with a wire brush. Thoroughly wipe all of the stove tops in your commercial kitchen with a damp rag as well.
4. Gather the trash as often as the trash cans fill. Some commercial kitchens only need to take the trash out once a day at the end of a shift, while others need someone to take the trash out every hour. There should never be overflowing trash in the kitchen. At the end of a shift, take the trash out right before doing the floors.
5. Clean the floors in a three-step process. Sweep the floor first, then mop it with a hot soapy-water solution; then go over the floor once more with a separate bucket of plain, fresh hot water to clean up the excess soap. Let the floor air dry. Sweep and mop the floor after every shift. The floors should be the last thing you clean in your commercial kitchen: Mop the kitchen, and then switch the lights off and leave.
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