How to keep the hotel kitchen clean?

2, neat freezer

3. Clean the tool room

4. Clean storage room

5, neat tool rack

6. Clean large and small warehouses

How to do regular cleaning? It mainly includes the following links.

I. Trilogy of Cleaning Procedures: Cleaning, Inspection and Maintenance

1, the cleaning plan is adjusted frequently.

What items need to be included in the cleaning object? Taking hotel rooms as an example, cleaning objects include three categories: the first category is teacups, vases, ashtrays and other items, the second category is facilities and equipment such as tables and chairs, and the third category is space objects such as ceilings, floors, walls and windows.

The types of cleaning are divided into daily cleaning and planned cleaning. What is daily cleaning? The cleaning to be done every day is called daily cleaning. For example, room service needs to change sheets, suck carpets, wipe tables and clean disinfection and sanitation equipment every day. What are the planned cleaning? Glass window, air conditioning outlet, etc. You don't need to clean it every day, just once a week or a month. These weekly, monthly or quarterly cleaning tasks are called planned cleaning. However, the objects of daily cleaning and planned cleaning are not fixed, and should be adjusted and changed with the changes of specific conditions.

2. Don't neglect self-examination.

The inspection here refers to the self-inspection of the cleaning staff. Check what?

Examination methods generally include eyes, ears, nose and hands. Experienced people can see what's wrong with their eyes. If you can't see it with your eyes and smell a strange smell on your nose, you can also find the problem. Sometimes, you can find problems by listening to the sound with your ears and touching it with your hands. There are many methods, so I won't list them here.

3. Simple maintenance saved major events.

Problems with facilities and equipment should be repaired in time. The Six Classics requires service personnel to try their best to repair themselves first. For example, if you find that the desk lamp is broken, try changing a light bulb; There is no sound on the phone. Check whether the guest has unplugged the telephone line. Service personnel can only report to the engineering department for repair if they can't repair it properly, thus reducing the workload of engineering staff. Under the premise of not increasing the work intensity of employees, the labor cost of engineering departments can be reduced by reducing the number of engineering personnel.

Second, clarify the responsibility of cleaning.

1, the responsibility lies with people, and the system is on the wall.

The Six Regular Laws require that the cleaning responsibility of each post should be assigned to everyone, and then a form should be made and posted on the corresponding wall as a system. And when specifying the cleaning person in charge of each post, be sure to write only one person's name.

2, facilities and equipment from the ground 15 cm.

If the hotel uses suitable floor tiles and the facilities and equipment are placed above the ground 15cm, it will be more conducive to cleaning and inspection. Therefore, in order to facilitate cleaning and inspection, the Six Regular Laws stipulate that all hotel facilities and equipment that can be placed 65,438+05 cm away from the ground should be 65,438+05 cm away from the ground. This will bring more convenience to the later use of the hotel.

3. Hotel sanitation has no dead ends.

After the implementation of the six routine hotel management, there should be no sanitary corner in any area of the hotel. Such as kitchen stove, kitchen sewer, trash can, boiler room and maintenance room, as well as the periphery of the hotel and so on. These places may usually become a sanitary corner of the hotel. After the implementation of the six laws, these dead ends should no longer exist.

Third, the clean-up inspection should be made public.

After implementing six routine management, how to maintain the effect? It is one of the most effective methods to inspect and supervise the clean area regularly and at any time through the foreman and manager. It should be reminded that the checklist must be made public. And reward and punishment according to the relevant system, so that service personnel must always clean up.

Fourth, regular cleaning has many functions.

The ultimate standard of cleanliness is to keep the overall environment of the hotel bright and spotless. For example, the kitchen floor, after the implementation of the six regular methods, chefs can sit on the floor during breaks, leaving no dust or water marks on their pants.

Clean the flue frequently, so that the safety factor of the flue will be greatly improved.

Another function of regular cleaning is to open the kitchen for customers to visit and pick up management loopholes, thus effectively improving the comprehensive management level of the kitchen.

Fix all the leaks in the kitchen before cleaning.

If the leaking place is not solved, there will be a pool of water on the ground as soon as the sanitation is done. If it is useless, it will easily lead to safety accidents such as employees slipping, so be sure to check whether there is water leakage before cleaning. For example, whether the water in the pool is unobstructed, whether the dishwasher leaks, whether the vegetable washing room, especially seafood pool, leaks, whether the refrigerator and shaved ice leak, and so on. However, we should always check and repair these water-leaking places, so that the cleaning we do can be effective.