Jan 3, 2013

The Importance of Keeping Your Kitchen Shipshape

Working in a professional kitchen can be extremely stressful at times, but it can also be incredibly rewarding. For someone that loves food, seeing the fruits of their labour lovingly displayed on a plate is the ultimate thrill – especially if it is an important occasion. But alongside the creative side of working in a kitchen is the mundane one – keeping it clean and tidy. However, this is no less important and having a kitchen that is shipshape will help everyone to perform to the best of their abilities. Below are a few of the reasons why it makes sense to keep a kitchen clean and tidy and make sure that even in the middle of service, mess and spills are sorted out with the minimum amount of delay.


It has got to be the number one reason why a kitchen should be kept clean and tidy. Professional kitchens are busy places and there are always people rushing in and out, from managers to chefs and waiters. If a bit of soup gets dropped on the floor of a kitchen then it poses a hazard, and should someone slip on it then at the very least they could hurt themselves by simply landing on the floor. But remember, there are many dangerous and potentially lethal risks in a kitchen, from ovens and knives to hot oil and sharp corners. A simple trip can end up resulting in a major injury quite easily and so clearing up spills and removing any obstacles that might cause a trip hazard should always remain a priority whatever else is happening in the kitchen. 

It's the law 
Employers have a legal responsibility to ensure their workers can get on with their jobs in a safe environment. Of course there are going to be risks in a kitchen, but that does not mean steps can't be taken to minimise those risks and ensure people can work in safety. Businesses that fail to comply with the legislation risk heavy fines and potential closure.

Professional kitchens need to be cleaned after service to ensure that the highest standards of cleanliness are maintained. Having a clean kitchen means the chances of dangerous bacteria growth and contamination is kept to a minimum. Waste management, personal hygiene facilities, insect control and deep cleaning practices all play a part in ensuring a professional kitchen is a hygienic place to be. The enforcement authorities take the issue seriously and will not hesitate to prosecute firms that fail to comply with their legal responsibilities under The Food Hygiene Regulations. 

Lastly, another reason for making sure that a kitchen is clean, safe and in shipshape order is because of productivity. You are able to work much quicker in a tidy kitchen and for a business; this is clearly going to have substantial knock-on effects. A faster team will be able to handle more covers in less time, without the quality of the food being affected. This can have a massive effect on the profitability of a company, and after all, a restaurant's main purpose is to make money and provide the owner and staff with a living.

Thus you can get everything you need to keep your kitchen shipshape from a decent catering equipment suppliers, so there’s really no excuse not to.

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