E&S MANAGEMENT

 Commercial Kitchen Cleaning 

• After a shift has finished, a more intensive clean is in order. Kitchen staff will need to ensure that all of the pans and pots, utensils, kitchen appliance are completely cleaned before finishing for the day.
• At the end of every week, we deep clean appliances and equipment, and to go over any hard-to-reach or easily forgotten spots.
• We disinfect once a month and hire professional disinfection services every 3months, so we will have entire disinfection 4times a year.

 Dining Environment: Food Serving Area/ Floors/ Tables and Chairs 

Working Environment: Internal Kitchen / Kitchen Appliance	Outdoor and Waste Collection Bins

 Proper Kitchen Attire