Sample slushy roster
Working hours are 7:30 am until the jobs are done (Sunday start time 9.00 am)
- Washing up pots, pans and dishes
- Setting tables before meals, cleaning them after meals
- Clearing up bain marie, desserts and salads after meals
- Tidy up snacks area before meals, top up fruit juice and milk, put out butter and margarine, tidy bread cupboard, tidy up biscuits etc
- Make up milk (2 buckets during summer)
- Vegetable preparation required by chef ie peel potatoes, carrots and onions etc
- Wash table cloths and tea towels
- Clean and wipe under benches, time permitting
- Weekly cleaning routine job to be done (check roster)
- Living quarters: check and general tidy up
- Sweep and mop floor at end of night (sweep out under all areas)
- Stack all pots, pans and trays in an orderly fashion please
General cleaning duties
- Monday – clean and tidy cool room and pantry, mop floor etc
- Tuesday – clean ovens inside and out, janitor store cleaned
- Wednesday – clean stove and under sink area and work benches
- Thursday – clean and tidy shelves by cool room, snack area, clean fridge in snacks area and shelves snacks area
- Friday – clean bain marie, empty out water, wash down and clean doors etc, clean right under stoves sweep out etc
- Saturday – clean exhaust canopy, wash down inside and out side, soak filters and clean
- Sunday – clean proving oven, salamander, sort and stack pots, trays, glassware and bowls, scrub out rubbish bins
Monthly cleaning duties
- 1st – kitchen refrigerator emptied and cleaned
- 2nd – main oven cleaned out
- 3rd – canopy cleaned inside and out
- 4th – deep-fryer strained and re-filled
- 5th – breezeway refrigerator emptied and cleaned
- 6th – stove tops and catch trays cleaned and re-foiled
- 7th – all stainless steel polished bench legs, doors etc
- 8th – all kitchen floor area scrubbed
- 9th – cold porch off mess unpacked and tidied up
- 10th – main oven cleaned out
- 11th – breezeway shelves tidied and wiped
- 12th – deep-fryer strained and re-filled
- 13th – stove tops and catch trays cleaned and re-foiled
- 14th – grill plate polished with the stone
- 15th – bain marie emptied and cleaned
- 16th – small pantry off kitchen tidy and wipe
- 17th – both mixers washed down
- 18th – breezeway freezer emptied and cleaned
- 19th – stove tops and catch trays cleaned and re-foiled
- 20th – deep-fryer strained and re-filled
- 21st – main oven cleaned
- 22nd – canopy cleaned inside and out
- 23rd – back of oven / grill plate / micro shelf cleaned
- 24th – dishwasher emptied and scoured inside
- 25th – all stainless steel polished, bench legs, doors etc.
- 26th – stove tops and catch trays cleaned and re-foiled
- 27th – deep-fryer strained and re-filled
- 28th – main oven cleaned out
- 29th – meat slicer pulled apart and washed
- 30th – back sink and vegetable storage area cleaned
- 31st – see chef when applicable