Monday
– Vertical fridge and freezer to be
emptied out scrubbed with
soap, wiped clean and dry.
– Wall A deep cleaning
Tuesday
– Dry Store to be emptied out
scrubbed with soap, wiped
clean and dry.
– Wall B deep cleaning
Wednesday
– Oven trolley deep cleaning
– Bread Trolley deep cleaning
Daily Opening
● Scrub down all the tabletops and
undercounter.
● Plancha needs to be dry wiped with
a duster/tissue paper and seasoned
with oil before switching on
● The undercounters needs to be
arranged properly. all excess water
that might be accumulated in the
bottom to be removed.
● Setup stations with fresh chopping
boards and make sure the area is kept
clean at all times.
● Items that have been freshly
received to be stored appropriately
following FIFO standards.
Closing
● The closing shift shall clean all the
undercounters by removing the racks,
giving them to the pot wash and
scrubbing the inside with soap and
water. Rearrange the racks and set all
the food products such that it is in the
most organized and convenient way
for the opening shift.
● The plancha needs to be cleaned
daily with Grill cleaning liquid, water
and a mixture of lemon juice and
vinegar.
● All the tabletops and over counters
needs to be scrubbed down and
cleaned with a wonderwipe/duster
● Arrange carry forward bakes and
breads properly making sure FIFO is
maintained.
● All the pictures need to be uploaded
on the relevant groups to be checked
by seniors.
Housekeeping
● Scrub the floors with soap and
water at least once in the morning and
once at night
● Sweep the floor and mop with wet
and dry as when required but should
amount to at
least 5 times in a day
● Drain covers to be spot cleaned and
the dust and dirt present to be
removed.
● Mop and broom beneath the
plancha and
● Sink to be cleaned and spot
cleaning behind sinks as and when
required.
