Keeping the kitchen of your office or restaurant clean is part of customer service 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 find 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, you have 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 the deep cleaning to the janitorial staff.
How you write a “keep your kitchen clean” memo is up to you.
You may address a particular issue that has forced you to write the memo, or you can also add some dos and don’ts if you like.
The point of a note of this sort is to get the point across that cleanliness needs to be followed strictly.
A sample kitchen cleanliness memo is given below for your reference:
See also: Letter to Employees to Keep the Office Clean
Keep Kitchen Clean Memo Sample 1
To: Kitchen Staff
From: Adam Hall (Kitchen Manager)
Subject: Keep the Kitchen Clean
Date: September 26, 2022
CC: Sadie Cox (Restaurant Manager)
Dear All Staff Members:
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 are of the utmost importance to us as we promise the highest food quality to our customers – and cannot compromise on that.
Please keep in mind the following dos and don’ts, regardless of the position that you are working at in the kitchen:
Dos
- Clean leaks and spills immediately
- Remember to dispose of expired or spoiled food quickly
- Wipe all counters using sanitizing liquid
- Wash hands after each food preparation activity
Don’ts
- Leave dishware and flatware soiled in the sink
- Use chemical cleaners on shelves
- Handle vegetables after handling meat without washing hands
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 the cleanliness of the kitchen.
Best Regards,
Adam Hall
Kitchen Manager
Captain Cook’s
(000) 999-0000
Keep Kitchen Clean Memo Sample 2
To: Debra Christian, Kitchen Attendant
Cc: Gene Roddenberry, Manager Logistics
From: Rose Shatner
RE: Keeping Our Surroundings Clean
Priority: [High]
Starting next Monday, we will monitor kitchen cleanliness and hygiene on a bi-weekly basis, as per instructions provided by the Plymouth Health Department.
We were already very concerned about the hygienic conditions because there have been some cases of food poisoning within the office. Therefore, 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 be visiting the kitchen each day for the next ten days. Please ensure that all proper procedures are followed as far as the kitchen premises, dishware, flatware, and trash is concerned.
Given these points, we will have a meeting after a few days to discuss what progress we have made. The schedule of the conference will be sent to you shortly. If you have any questions that you need to ask, please feel free to call me.
Regards,
Julia Andrew
(000) 524-9565