Wet Kitchen Studio Care

MAKE A PLAN

  1. Plan your meal, kitchen equipment, ingredients, preparation, cooking & serving plans. Make a visual schedule and put up your plans on the WET KITCHEN BOARD. Communicate your plans to your helpers.

CHECK KITCHEN SAFETY & HYGIENE

  1. Before you begin cooking, please wipe all kitchen surfaces with a clean cloth. Use dishwashing detergent, if necessary, but remember to wipe off dishwashing detergent thoroughly.
  1. Check that the gas stove connectors are all securely fastened in the GAS STOVE CART.
  1. Limit electrical equipment use to one at a time. Use the ELECTRICAL EQUIPMENT CART which is designated for electrical equipment use. Do not let electrical wiring go diagonally across the kitchen in case someone trips over the electric cables.

BEFORE COOKING

  1. Set up all necessary kitchen equipment according to your KITCHEN EQUIPMENT PLAN.
  1. Set up all necessary ingredients according to your INGREDIENTS PLAN.
  1. Prepare all necessary ingredients before cooking according to your PREPARATION PLAN.

DURING COOKING

  1. Cook with a happy heart. Always be aware of kitchen safety. Follow your COOKING PLAN.
  1. Place all your cooked dishes on the SERVING CART. Follow your SERVING PLAN.

AFTER COOKING

  1. Load all dirty pots & pans, dishes & cutleries in the DIRTY POTS & PANS BIN, DIRTY DISHES BIN & DIRTY CUTLERIES BIN, respectively.
  1. Wash all dirty pots & pans, dishes & cutleries and dry them on the DISHWSHING DRYING RACK.
  1. Please clean all kitchen surfaces with dishwashing detergent using a wet cloth. Remember to wipe off dishwashing detergent thoroughly. Use a dry cloth to wipe dry all surfaces.
  1. Mop the floor with floor detergent. Remember to clean detergent off thoroughly.

KEEP KITCHEN EQUIPMENT

  1. Dry all clean pots & pans, dishes & cutleries.
  1. Return them to the appropriate storage areas.

 

CHECKLIST

 

  1. Meal Plan
  2. Kitchen Equipment Plan
  3. Ingredients Plan
  4. Preparation Plan
  5. Cooking Plan
  6. Serving Plan
  7. Equipment Safety Checklist
  8. Pre-Cooking Cleaning Checklist
  9. Post-Cooking Cleaning Checklist
  10. Equipment Storage Checklist
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