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LAB PROCEDURES

This document outlines the key responsibilities of various roles in a kitchen lab, including the Executive Chef, Storekeeper, Server, and Cleanup Coordinator. The Executive Chef oversees the entire lab, ensuring all tasks are done correctly, while the Storekeeper manages ingredients and preparation support. Servers assist in meal prep and serving, and the Cleanup Coordinator maintains hygiene and organization by washing dishes and ensuring proper waste separation. Each role is vital for efficient kitchen operations and maintaining a high standard of food preparation.

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LAB PROCEDURES

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  1. LAB PROCEDURES

  2. GROUP RESPONSIBILITIES EXECUTIVE CHEF • Responsible for entire lab • Supervises (Checks to make sure all is done correctly) • Preheats the oven • Places food in and takes out of the oven • Helps in the preparation of the recipe • Puts dishes away • Organizes cupboards • Preparation jobs (time work schedule)

  3. STOREKEEPER • Gathers all of the ingredients • Helps in the preparation of the recipe • Dries the dishes • Returns all unused food to its proper place • Replenishes linens (dish cloths and dish towels)

  4. SERVER • Helps in the preparation of the recipe • Discusses serving sizes with Executive Chef • Gathers equipment • Gathers required serving dishes • Serves food • Wash stove • Wash counters and microwave • Put linens in the basket

  5. CLEAN UP COORDINATOR • Helps in the preparation of the recipe • Gathers equipment • Separates garbage • Washes the dishes • Cleans/scours and wipes out the sink • Ensures all dishes are in their proper location • Sweeps the floor at the END OF THE LAB

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