Of course every restaurant has its own staff, who often perform at least some cleaning duties. But after hours cleaning by outside professionals is often required. Staff can hardly be expected to be at their best at the end of their shift; nor can they be expected to tidy up before they start. A business is at its best when the staff begin each shift in a clean environment. Staff can concentrate on their specific jobs if professional cleaners have looked after the numerous background details.
Heath issues are probably the most important factor here. Kitchens have to be immaculate in order to comply with regulations, and to produce the highest quality service. Yet kitchens are continually producing their won waste. It is unrealistic to expect the cooking staff to look after this as it isn’t their job, and trying to mix the cleaning with the cooking sounds like a way to cause problems. Small matters aside, which can be dealt with in the job, it is often best to let the professional cleaners completely cover the whole kitchen so the cooking staff can start each shift in a fresh environment.
Drains are a potential source of problems. If they are cleaned on a regular basis they can often go unnoticed; but if neglected they are a great threat to hygiene. Regular staff are often unaware of any possible problems till there are blockages or foul odours. Because of the heavy demands placed on drains in restaurants staff who are only familiar with domestic cleaning may be unaware of the work required for proper maintenance. Drains require professional cleaning.
Food service floors, typically hard wearing surface designed for easier cleaning, should be sealed with a coating that reduced the chance of slippage.
Mops, buckets, squeegees and other cleaning apparatus should be used daily and stored away from the kitchen. This is essential for hygiene reasons. After being used for cleaning purposes the cleaning equipment itself should be cleaned.
Floors should be buffed periodically to remove residue that mopping does not control. Daily used of a buffer machine is recommended. Weekly use is the absolute minimum.
Call SBHI for restaurant cleaning, Sydney.