Three Things To Watch For In Your Kitchen

The three things below exist in many catering kitchens. Unfortunately, these actions lead to danger, problems and an overall unprofessional kitchen operation. Please check to see if they exist in your kitchen:

1. Do your chefs kick the oven door closed, or otherwise roughhouse your equipment? Kicking the door closed is a culinary sin; it causes damage to some parts of the stove, like the gas safety, that can require a costly repair. Is your equipment really clean?

2. Does your staff sample freely from foods being prepared? Do they eat while they are working?

A professional kitchen doesn’t permit eating while working. It is unsanitary and dangerous. Imagine eating a sandwich while slicing meat on the slicer. A separate area in the facility should be used for eating during breaks.

3. Does your hand sink work? Are there soap and towels at the sink? Some caterers have all staff stop what they are doing and wash their hands every hour on the hour. Hand washing comes with the job in the kitchen! 


How you answer these questions will help you decide if you need to think more about these situations. As usual, you may always contact me at mikeroman@catersource.com if you wish to chat.