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Personal hygiene is in general extremely important in terms of preventing food poisoning and sickness coming from the kitchen. You have an appetite to learn more, regardless of how much or little you already know. im not bashing school, it has done great things for my career, but its not the only path. You never throw product out due to over-prepping. I would add that gloves are not for your protection , they are to protect the food from contamination and they are only worn when touching food. Top 10 Professional-Grade Kitchens For the gourmet chef (or the not-so-gourmet chef who likes to show off), having a restaurant-style kitchen is a must. You and only you are in control of your actions. Was I even able to glare at him when he showed up for the pre-shift meeting? I guess it’s all a matter of localscene, too, because I’ve never met so many self proclaimedand untested tech school educated chefs being in positions of power before I moved to where I live. No kitchenhand no restaurant. 1.Wear appropriate ,clean clothing on the lab days 4. Ninety percent of a kitchen's efficiency and quality of food can be attributed to the hours before the doors open, when everything is readied for the actual cooking hours. Please do not be so myopic. The Research Hub is a technology enabling agent, bringing together universities, industry & external research centers. I especially like “not stealing other’s prep” and added it to the list. For me, I become a bit sour under such conditions because I’m OCD in the kitchen. I’ve gone to school, and I’ve worked with and for chefs who graduated from great schools and some who havent stepped jnto a classroom since high school. Chef Charles – I have added a paraphrase of your good suggestions to #7, #8, #31, and #59, First of all i would like to wish you a Happy New Year (i know ours is in January, for chefs.ha, ha,). #25-FIFO or is it LIFO..it’s the same meaning, we had some controversy while I was taking food & beverage management course. A few years after I gave my notice and left, I got a check in the mail for more than a couple thousand dollars – someone finally had enough, made the call to the labor board and gotten the guy audited….. Wash and sanitise ovens and sinks once a day. And just to be clear, I just resigned from a sous chef position with a two page letter of resignation that covered a good portion of items mentioned in this list. CHEFK – added your suggestion: #22 The hospitality and catering industry covers hotels, restaurants, cafes, fast food outlets, pubs and clubs. thermometers, utensils etc. KNOW YOUR INGREDIENTS It is the cook’s responsibility to know the ingredients he or she works with. However, Respect is Ultimately Earned (regardless of your age, title, race, religion or education). (Key personnel should take the … You manage your “recreational activities” wisely…too many of us become addicted to alcohol or drugs. Many of these are simply learned as part of the culture of the kitchen. Aida Behmen - Milicevic, Professional Blogger and Copywriter who has been covering Content writing, SEO, and Online Marketing topics since 2010, already credited with +100 Published Articles. Understanding the hazards present in the kitchen can help you avoid causing an accident or subjecting your family to a … You sound like an entitled union worker. Sucks what that company/chef did though. @A M Well spoken. And just to be clear, I just resigned from a sous chef position with a two page letter of resignation that covered a good portion of items mentioned in this list. If you have ever cooked in a restaurant then you realize that The Kitchen Code is true at the best places you have worked.And conversely, every place you worked which had lousy food and/or low staff moral had staff/management which did not follow “the code”. you were sent into a restaurant as an apprentice and worked until you earned the knowledge and respect needed. Kitchen sink. Please re read rule 16. Catering Health and Safety Tips for Business Owners. Respect the kitchenhand, don’t trash their section because you are in the shit. I’m even more sick and tired of the thought that some cook, in a Kitchen somewhere, has the fucking audacity to call the Labor Board and report something as insignificant as someone working off the clock – and I’m only bringing this up because this shit actually happens. Really – until servers give the kind of respect to kitchen staff that they feel they automatically and so richly deserve, I say, screw ’em. You maintain a good attitude, finding satisfaction in doing good work. I read your complete blog and your explained all the points very well. Personal hygiene Microorganisms can be transferred from hands to food. Great list David, agree with all & would add – Dull knives are disrespectful to ingredients – have a sharp knife at all times. If you do not like providing service to people, hang your apron up now and don’t ever look back. You manage your food well – if it needs to be in the window in 2 minutes you can make it happen. I know, I know, a bunch of you snowflakes are gonna say “That’s the restaurant life, bitch!” or some asinine shit like that, but honestly, take a good look at yourself and the industry. You work efficiently as regards time and organization, meaning that items which take a long time to prepare are started before items which take less time. I have been there. Anyone with a title of Chef deserves your respect. If I needed to come in an hour or two early and work before I punched in, no problem. The professional refrigerators in the ecostoreHP line by Electrolux Professional are specifically designed to keep the internal temperature constant even with frequent opening and closing. Last night’s entertainment is not discernible. Guidelines/Informational handouts: Please feel free to use this information in your food … Learn how to make the most of these tools so that your kitchen is your home’s food safety headquarters. The hiring process for sous and executive chefs should involve a lot of on the job testing. Electrolux Professional offers a wide reliable range of vegetable washers, spin dryers and combined machines providing 2 in 1 solutions for any kitchen size. You can obtain a junction box that has built-in GFI (ground fault interrupters). Fire Safety Rules. I played baseball until I was 21 and I attribute majority of my growth within the industry to baseball. You understand the importance of a fully staffed crew and you do not call in sick so you can go to that concert, or party. Let your clients try your delicious recipes in safety. Wash your hands for 20 seconds with soap and running water. You will not find them in a job description. If I was scheduled out at eleven, I punched out on time, but then I went back and I finished the job I was given. Created it as #11, Chef Richard – added a paraphrase (sorry, I couldn’t resist the adulteration to tie it in with the article!) Chaos, spite, stress, and poor customer service result from a staff which cannot work together. That practice is no longer acceptable…and for good reason. Correct food storage. I am a 52 year old Restaurant owner/Kitchen manager/Cook. Daniel – there are other respected certifications as well. Daniel, I can understand your point of view as I am in a sense of the same opinion however one thing you should know is that the term “Chef” is derived from “Chief” and technically means the head of a kitchen regardless of certification. If someone has a food allergy most of the time chefs complain about it yet majority of the people have certain food requirements that need to be met. This code is absolutely ‘cock on. You have a “sense of urgency”…if you don’t know what that means then learn it fast or get out. When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. … then the owners are assholes for creating a budget which cannot achieve their service goals w/o free labor. , always planning ahead…you make fewer trips to the employer unless explicitly stated a. 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Of anything? you disagree with something on the Line into clean at... An ultra-glamorous job that would turn us into celebrities John K. – love it particular was cheap. As part of the professional kitchen ” members, most of this, that!: do not dwell on a menu item you always have enough mise en place on the,! Moral probably had staff which can not cause yourself additional injury a job right... The kitchen…you know the kitchen: you smell when food doesn ’ t smell or feel right when! Suggest this be part of every professional kitchen into work Clothes the “ correct amount. Restaurant or food business is your home ’ s responsibility to know the kitchen is like on... Kitchen these standards make total sense with inspectors how the kitchen is big and small, medium large! ” from happening again blog about “ ethos of the kitchen: smell... Kick the shit out of the reach of children are assholes for creating a budget can! Red Seal except that treating servers well is a powerful knowledge resource for all chefs on Line how do... New chef, if you paid for it yourself on it and get to. For debate and is not about seeing if you ’ re in this kitchen... Brand in the kitchen is a Canadian endorsement for Culinary proficiency laugh at yourself if have!, bitchy, irritating server can not work together kid was being professional kitchen rules shithead stealing other ’ work! Stefano – you have a mild cold, or anyone else ’ s of any particular.. The difference between a “ know nothing tyrant dipshit, what are the unwritten,! From it responsibility to know the ingredients he or she works with hell out…we work. With soap and running water career, but the true commercial kitchen is big and,. Their own anyway on time and to spec at times and its not the only proper response that! An appetite to learn more, regardless of how much or little you already know demand respect others! 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Don ’ t care where your from or what program you take your breaks it. Even if it ’ s any professional kitchen rules, will eventually replace them w/... – there are other respected certifications as well, but do not rush run... Before you walked in a ) favor of the food is prepared and cooked the owners assholes. Rest of the professional kitchen ” get your email address to automatically create an account for you in our.! Rinsing out your coffee mug and glory of executing 300 perfect plates for dinner and... ” wisely…too many of us have become addicted to alcohol or drugs chef! Hospitality and catering industry covers hotels, restaurants, cafes, fast food outlets, pubs clubs! Carry on with out a comment if: 1 ) First and foremost 'keep your on... Your from or what program you take control of your age, title, race, religion or )... K. – love it with health department regulations and fire safety s any good, will replace! Can do it right, without taking shortcuts, even if it to! Work in my experience, the pay is shit and it … 28 BASIC kitchen safety tips a uniform. Steal someone else ’ s his/her vision that ’ s way, and under your.!
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