Slushy duties

Sample slushy roster

Working hours are 7:30am until the jobs are done (Sunday start time 9.00)

• Washing up pots, pans & dishes
• Setting tables before meals, cleaning them after meals
• Clearing up bain marie, desserts & salads after meals
• Tidy up snacks area before meals, top up fruit juice & milk, put out butter & margarine, tidy bread cupboard, tidy up biscuits etc
• Make up milk (2 buckets during summer)
• Vegetable preparation required by chef ie peel potatoes, carrots & onions etc
• Wash table cloths & tea towels
• Clean & wipe under benches, time permitting
• Weekly cleaning routine job to be done (check roster)
• Living quarters: check & general tidy up
• Sweep & mop floor at end of night (sweep out under all areas)
• Stack all pots, pans & trays in an orderly fashion please

General cleaning duties

• Monday — clean & tidy cool room & pantry, mop floor etc
• Tuesday — clean ovens inside & out, janitor store cleaned
• Wednesday — clean stove & under sink area & work benches
• Thursday — clean & tidy shelves by cool room, snack area, clean fridge in snacks area & 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 & stack pots, trays, glass ware & 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