Keeping the kitchen of your office or restaurant clean is part of customer services as well. Why? Well, in the event a customer demands to see your kitchen to ensure that he is being served food cooked in a clean place, showing a shining kitchen can win you many brownie points. In your office, you do not want a customer going to grab a drink in your kitchen and finding it dirty!
But keeping kitchens clean can be an arduous job, especially when employees have other things to do as part of their job description. As a supervisor, it is your duty to make sure that the kitchen is clean – writing a memo to the kitchen staff to address the cleaning issue can work wonders. Regular memos work even better as they provide employees with constant reminders of what they have to do. Remember that cleaning kitchens regularly means fewer chances of infestations – you can of course leave deep cleaning to the janitorial staff.
How you write a “keep your kitchen clean” memo is up to you. You may want to address a particular issue that has forced you to write the memo or you may write generally – a memo that you will probably repeat off and on. You can also add some dos and don’ts if you like. The point of a memo of this sort is to get the point across that cleanliness needs to be followed strictly.
A sample memo is given below for your reference:
To: Kitchen Staff
From: Adam Hall (Kitchen Manager)
Subject: Keep Kitchen Clean
Date: April 16, 2015
CC: Sadie Cox (Restaurant Manager)
It has come to my notice that the cleanliness of the kitchen at Captain Cook’s has not been at par with the set standards of the restaurant. I would like to endorse the fact that the cleanliness and sanitation of the kitchen area is of the utmost importance to us as we promise the highest of food quality to our customers – and cannot compromise on that.
Please keep in mind some of the following, regardless of the position that you are working at in the kitchen:
• Clean leaks and spills immediately
• Remember to through away expired or spoiled food
• Wipe all counters using restaurant provided sanitizing liquid
• Wash hands after each food preparation activity
• Leave dishware and flatware soiled in the sink
• Use chemical cleaners on counters
• Handle vegetables after handling meat without washing hands
Please remember that it is in all our best interests to keep kitchen cleanliness and hygiene in order as it reflects on our restaurant’s image – and we do not want anyone to fall ill because of our negligence. Please note that as of now, random kitchen quality checks will be made to ensure that all measures are being taken to ensure cleanliness of the kitchen.
(000) – 999-0000
To: Debra Christian, Kitchen Attendant
Cc: Gene Roddenberry, Manager Logistics
From: Rose Shatner
RE: Keeping Our Surroundings Clean
Starting May 1, 2015, we will be monitored for cleanliness and hygiene on a biweekly basis by the Plymouth Health Department. We were already very concerned about the hygienic conditions that we operate on at Kemper as there have been some cases of food poisoning within the office and we now have no choice but to ensure that these incidents do not occur again.
The Kemper kitchen needs to be in a hygienic state at all times without any leeway. A team from the logistics department will pay surprise visits to the kitchen each day for the next ten days. Please ensure that all proper procedures are followed as far as the kitchen premises, dishware and flatware and trash is concerned.
We will have a meeting on the April 29 in order to discuss what progress we have made, the schedule of which will be sent to you shortly. If you have any questions that you need to ask, please feel free to call me.