Clean and was of all accessible wall area

Detail clean and sanitize full area of Dish Pit

Wipe down all sides of equipments (fryer freezer, fryer, griddles, grills, ovens and burners)

Pull all hot side equipment and clean back wall, hoses and back of equipment.

Pull all cold side equipment and wipe hoses, electrical cords, wipe sides of equipment.

Detail clean kitchen hood vents as per Executive Chef’s instructions

Kitchen clean up by emptying all waste receptacles, replace liners and remove garage to collection point

Remove loose debris, wipe clean interior of pastry/pizza oven, degrease rinse and polish exterior doors

Remove and clean all racks from convection oven, degrease rinse/wipe, clean interior/exterior

Clean/rinse and wipe dry soup kettles unless full of soup

Soft scrub interior//exterior of the tilting sauce pan using a non-abrasive pad, rinse/wipe dry

Remove burner tops and drip tray from stove. Scrub, clean and replace liner

Remove and clean all racks from ovens, degreaser over interior, protect door gaskets

Degrease, rinse and dry inside of deep fryer after kitchen staff has emptied it

Spot clean walls daily, top to bottom monthly

Collect all soiled kitchen towels and place in designated bins

Clean and dry the inside of all temperature controlled storage drawers and enclosed shelving units

Scrub clean, degrease and wipe dry all stainless-steel counter tops and other exposed surfaces daily and, ventilation hoods

Clean and rinse, dry the meat slicer, mixer and smoker outside only with mild detergent

Machine scrub

Thoroughly degrease, mop and clean floors