TIPS FOR NEW EMPLOYEES – TAME THEM WITH THE EQUIPMENT AND FAMILIARIZE THEM WITH ITS FUNCTIONALITIES

What does a job in catering require? First of all, patience and excellent knowledge of dishes, recipes and spices. Nevertheless, the foundation of the entire catering industry is the proper operation of equipment. Catering equipment definitely makes work easier, so it is used in establishments all the time.
Individual equipment differs from each other in functionality and purpose, so it is important that new employees always undergo detailed training.
Thanks to them, new people in the team can get acquainted with the functionality of a particular device. Such training significantly minimizes the risk of malfunctions, although of course it does not exclude them.
New employees can cause equipment malfunctions because they have not been properly trained. This in turn generates unnecessary costs and takes man-hours. And after all, in catering, time is money.
Moreover, an equipment malfunction is often a downtime in the operation of the premises, which can last up to one working day. So it is not worth underestimating the importance of training new employees in the use of such tools.

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TAKE CARE OF THE CLEANLINESS OF THE EQUIPMENT SO THAT IT WORKS SMOOTHLY AND ALWAYS LOOKS LIKE NEW

Once employees are familiar with the equipment, they should be introduced to the rules of using catering equipment. In any establishment, the principled principle should be to ensure the cleanliness of the equipment.
A key aspect of catering is to present an appropriate level of cleanliness of both the establishment itself and its facilities. This principle also applies to the equipment, which is really the basis for the performance of various types of dishes.
In any establishment, the equipment should be cleaned whenever the last dish of the day is served. This activity should be a kind of routine.
Taking care of the cleanliness of catering equipment is not only about taking care of its appearance and functionality, but also influences work safety.
Dirty catering equipment increases the risk of malfunctions and defects, so that the health of employees is compromised.
It is worth noting that the development of a routine procedure for cleaning catering equipment is found in every catering establishment that is managed in the right way.

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REGULAR MAINTENANCE – THE KEY TO LONGER RELIABILITY AND LIFE OF YOUR EQUIPMENT

Food service equipment is subjected to constant use. They often work up to 16 hours a day, which as a natural consequence causes individual components to wear out over time
Failure can be prevented through regular maintenance. In fact, this is the key to the reliability and longer life of catering tools.
.Systematic cleaning, lubrication and replacement of worn-out components with new ones are tasks that help keep equipment in perfect working order.
It is worth noting that such maintenance often requires extensive knowledge of the design of the equipment in question, so it is best to hire qualified professionals to do this. Their knowledge and experience will ensure that the equipment is always in perfect working order.
This is extremely important, since a breakdown of catering equipment is capable of paralyzing the entire premises for at least a day. In turn, this generates costs that can be avoided with regular maintenance of catering tools.